Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C
ABSTRACT Alaska pollock minces having reduced, normal and elevated levels of moisture were stored at ‐ 10°C for 2 and 4 wk to determine how toughening was influenced by different amounts of ice in the frozen tissue. Minces containing reduced or elevated amounts of ice exhibited greater toughening th...
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1989
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1989.tb05151.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1989.tb05151.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05151.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1989.tb05151.x 2024-06-02T07:54:25+00:00 Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C BOER, GEORGE FENNEMA, OWEN 1989 http://dx.doi.org/10.1111/j.1365-2621.1989.tb05151.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1989.tb05151.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05151.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 54, issue 6, page 1524-1529 ISSN 0022-1147 1750-3841 journal-article 1989 crwiley https://doi.org/10.1111/j.1365-2621.1989.tb05151.x 2024-05-03T10:42:56Z ABSTRACT Alaska pollock minces having reduced, normal and elevated levels of moisture were stored at ‐ 10°C for 2 and 4 wk to determine how toughening was influenced by different amounts of ice in the frozen tissue. Minces containing reduced or elevated amounts of ice exhibited greater toughening than that observed in control minces. Also, some minces received an extra mixing step prior to freezing and this resulted in less toughening during storage, perhaps due to oxygen incorporated and partial inhibition of the enzyme system that converts trimethylamine oxide to dimethylamine and formaldehyde. However, among moisture‐modified minces that received the same mixing treatment, development of toughening did not relate in any consistent manner with the development of dimethylamine. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 54 6 1524 1529 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Alaska pollock minces having reduced, normal and elevated levels of moisture were stored at ‐ 10°C for 2 and 4 wk to determine how toughening was influenced by different amounts of ice in the frozen tissue. Minces containing reduced or elevated amounts of ice exhibited greater toughening than that observed in control minces. Also, some minces received an extra mixing step prior to freezing and this resulted in less toughening during storage, perhaps due to oxygen incorporated and partial inhibition of the enzyme system that converts trimethylamine oxide to dimethylamine and formaldehyde. However, among moisture‐modified minces that received the same mixing treatment, development of toughening did not relate in any consistent manner with the development of dimethylamine. |
format |
Article in Journal/Newspaper |
author |
BOER, GEORGE FENNEMA, OWEN |
spellingShingle |
BOER, GEORGE FENNEMA, OWEN Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C |
author_facet |
BOER, GEORGE FENNEMA, OWEN |
author_sort |
BOER, GEORGE |
title |
Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C |
title_short |
Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C |
title_full |
Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C |
title_fullStr |
Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C |
title_full_unstemmed |
Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C |
title_sort |
effect of mixing and moisture modification on toughening and dimethylamine formation in alaska pollock mince during frozen storage at −10°c |
publisher |
Wiley |
publishDate |
1989 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05151.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1989.tb05151.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05151.x/fullpdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 54, issue 6, page 1524-1529 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1989.tb05151.x |
container_title |
Journal of Food Science |
container_volume |
54 |
container_issue |
6 |
container_start_page |
1524 |
op_container_end_page |
1529 |
_version_ |
1800759812722524160 |