Determination of degree of heating of fish muscle |
| |
| Abstract: | Summary. Experiments in order to control the degree of heating of lean fish (hake) and oily fish (mackerel and pilchard) are described. In the temperature range of 60-100°C the maximum temperature ( T m) of a heat treatment on a hake homogenate could be calculated from the coagulation temperature ( T c) obtained by a modified coagulation test by use of the equation T m=1.02. T c-0.2±2.0. In the case of oily fish the equation T m= T c+ 0.1 ± 2.6 could be used to calculate the maximum temperature in the range of 60-80°C. |
| |
| Keywords: | |
|
|
