ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Frozen and thawed cod are known to gape more and more with the passage of time between death and freezing. It was found in the present work that the myocommata become increasingly hydrated after death, permitting increasing proportions of ice to crystallize within and around them on subsequent freezing. It is probably this which disrupts the tissue: photomicrographs of staler fish after freezing revealed much more ice forming between the ends of the muscle cells and the myocommata, presumably assisting in their separation or causing it. Radioactive tracer studies showed that at least some of the hydrating water comes from the melting ice in which the fish are packed. Further experiments demonstrated that the exclusion of this water by wrapping the fish prior to icing does in fact reduce the gaping.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1972.tb01679.x
