Liquid losses from Atlantic cod (Gadhus morhua) during heat treatment
Master's thesis in Biological chemistry This thesis concerns a project in cooperation with Nofima, where we consider the mechanisms behind water loss during cooking of Atlantic cod (Gadus morhua). The thesis is a closing part of a master program in Biological Chemistry at the University of Stav...
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University of Stavanger, Norway
2019
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ftunivstavanger:oai:uis.brage.unit.no:11250/2623778 2023-06-11T04:10:09+02:00 Liquid losses from Atlantic cod (Gadhus morhua) during heat treatment Nygård, Tale Skipnes, Dagbjørn Blikra, Marthe 2019-06-15 application/pdf http://hdl.handle.net/11250/2623778 eng eng University of Stavanger, Norway Masteroppgave/UIS-TN-IKBM/2019; http://hdl.handle.net/11250/2623778 biological chemistry biochemistry biokjemi biologisk kjemi Atlantic cod VDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476 Master thesis 2019 ftunivstavanger 2023-05-29T16:02:23Z Master's thesis in Biological chemistry This thesis concerns a project in cooperation with Nofima, where we consider the mechanisms behind water loss during cooking of Atlantic cod (Gadus morhua). The thesis is a closing part of a master program in Biological Chemistry at the University of Stavanger, spring semester of 2019. During cooking of fish muscle, pressure gradients are formed, and in their presence excess liquid is moved to the surface of the fish, and this expelled liquid is known as cooking loss. In the present study, the cook loss from cod fish muscle was studied as a function of temperature. The comparative study of the cook losses as presented in this thesis yields insight about the content of the liquid which is released and its properties, which in turn can say something about the ability of the cod fish muscle to hold liquid after various heating treatments. 3 x 2 cm samples from cod loins were vacuum packed together with a glass tube, heat treated in a water bath, and the cook loss was continuously collected in the glass tube. The amount of cook loss collected increased substantially when heating cod muscle at 40 C and at 70-90 C. It was observed by scanning electron microscopy that more fibrous proteins were expelled at higher temperatures. Sodium dodecyl sulphate–polyacrylamide gel electrophoresis analysis revealed that these proteins were the myosin heavy chain. Pressure induced water flow experiments were used to obtain the permeability of cod muscle. The permeability was slightly lower at 60◦C and 90◦C, compared to the permeability at 40 ◦C. The decrease in permeability do not correlate well with the substantial increase in water loss at these temperatures. Thermophysical properties were measured for mass transfer modelling purposes. It was found that the density of the cook loss was larger and that the specific heat capacity was lower, when compared to pure water. The viscosity of the cook losses was found to be complex, but the values were always larger than that of pure water. The ... Master Thesis atlantic cod Gadus morhua University of Stavanger: UiS Brage |
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Open Polar |
collection |
University of Stavanger: UiS Brage |
op_collection_id |
ftunivstavanger |
language |
English |
topic |
biological chemistry biochemistry biokjemi biologisk kjemi Atlantic cod VDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476 |
spellingShingle |
biological chemistry biochemistry biokjemi biologisk kjemi Atlantic cod VDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476 Nygård, Tale Liquid losses from Atlantic cod (Gadhus morhua) during heat treatment |
topic_facet |
biological chemistry biochemistry biokjemi biologisk kjemi Atlantic cod VDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476 |
description |
Master's thesis in Biological chemistry This thesis concerns a project in cooperation with Nofima, where we consider the mechanisms behind water loss during cooking of Atlantic cod (Gadus morhua). The thesis is a closing part of a master program in Biological Chemistry at the University of Stavanger, spring semester of 2019. During cooking of fish muscle, pressure gradients are formed, and in their presence excess liquid is moved to the surface of the fish, and this expelled liquid is known as cooking loss. In the present study, the cook loss from cod fish muscle was studied as a function of temperature. The comparative study of the cook losses as presented in this thesis yields insight about the content of the liquid which is released and its properties, which in turn can say something about the ability of the cod fish muscle to hold liquid after various heating treatments. 3 x 2 cm samples from cod loins were vacuum packed together with a glass tube, heat treated in a water bath, and the cook loss was continuously collected in the glass tube. The amount of cook loss collected increased substantially when heating cod muscle at 40 C and at 70-90 C. It was observed by scanning electron microscopy that more fibrous proteins were expelled at higher temperatures. Sodium dodecyl sulphate–polyacrylamide gel electrophoresis analysis revealed that these proteins were the myosin heavy chain. Pressure induced water flow experiments were used to obtain the permeability of cod muscle. The permeability was slightly lower at 60◦C and 90◦C, compared to the permeability at 40 ◦C. The decrease in permeability do not correlate well with the substantial increase in water loss at these temperatures. Thermophysical properties were measured for mass transfer modelling purposes. It was found that the density of the cook loss was larger and that the specific heat capacity was lower, when compared to pure water. The viscosity of the cook losses was found to be complex, but the values were always larger than that of pure water. The ... |
author2 |
Skipnes, Dagbjørn Blikra, Marthe |
format |
Master Thesis |
author |
Nygård, Tale |
author_facet |
Nygård, Tale |
author_sort |
Nygård, Tale |
title |
Liquid losses from Atlantic cod (Gadhus morhua) during heat treatment |
title_short |
Liquid losses from Atlantic cod (Gadhus morhua) during heat treatment |
title_full |
Liquid losses from Atlantic cod (Gadhus morhua) during heat treatment |
title_fullStr |
Liquid losses from Atlantic cod (Gadhus morhua) during heat treatment |
title_full_unstemmed |
Liquid losses from Atlantic cod (Gadhus morhua) during heat treatment |
title_sort |
liquid losses from atlantic cod (gadhus morhua) during heat treatment |
publisher |
University of Stavanger, Norway |
publishDate |
2019 |
url |
http://hdl.handle.net/11250/2623778 |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_relation |
Masteroppgave/UIS-TN-IKBM/2019; http://hdl.handle.net/11250/2623778 |
_version_ |
1768384412068610048 |