Fish texture

Hurling, R., Rodel, J.B. and Hunt, H.D. (1996) Fiber diameter and fish texture. Journal of Texture Studies 27, 679-685. 

Fa.ts nd Oils. Eats and oils from rendering animal and fish offal and vegetable oilseeds provide nutritional by-products used as a source of energy, unsaturated fatty acids, and palatabiHty enhancement. Eats influence the texture in finished pet foods. The use and price of the various melting point fats is deterrnined by the type and appearance of the desired finished food appearance. 

Another major factor affecting texture, and thus the acceptability of cooked fish, is the post mortem pH. Hie lower the pH, the tougher the flesh (3). 

Fish Fish-meat paste Improved texture and appearance... 

Degradation of proteins by proteases has important implications for the quality of many foods. These include beneficial effects in the development of desirable attributes, such as texture and flavor, e.g. in cheese manufacturing, meat tenderization, beer brewing, soy and fish sauce manufacturing, and production of protein hydrolysates of various origins for different functional or nutritional purposes. The proteases involved may be endogenous to the foods or they may be added for specific pur-... 

It is believed that the presence of secondary metabolites impacts on the survivorship of a cyanobacterial strain in reef habitats that are subject to intense herbivory. Under suitable environmental conditions, cyanobacteria undergo rapid increases in population size, generating large cyanobacterial mats which are not calcified or of tough texture and which therefore present a potential source of food for herbivorous fish and other generalist predators. By restricting predation, potent cyanobacterial toxins facilitate the formation of cyanobacterial blooms.48... 

Nitrite A safe food additive that has been used for centuries to preserve meats, fish and poultry. It also contributes to the characteristic flavor, color and texture of processed meats such as hot dogs. 

The St Helena range consists of steaks of yellowfin and albacore tuna and wahoo (a member of the Barracuda family), fillets of mackerel (a different species to the North Atlantic variety - smaller and less oily), grouper (with a white, flaky, cod-like appearance), bullseye (a delicate, fine-textured fish), lobster (or crawfish) tails, together with a range of smoked fish (hot- and cold-smoked yellowfin tuna, and cold-smoked wahoo). 

Serious problems arise when protein-bound lipids undergo autoxidation followed by decomposition. Castell (26) showed that formaldehyde formed by the decomposition of autoxidized fish oil can cause toughened texture of fish protein. St. Angelo and Ory... 

We are so used to food that has a fibrous texture that when it is homogeneous fibres have to be added. An example is Quorn , a mycoprotein produced from Fusarium, a mycelial fungus. The threads or hyphae are about 5 pm in diameter and very thin-walled. So they hardly register as giving texture. Since they can be given a variety of flavours, it makes sense to complete the illusion with texture. One way is to align the hyphae in a shear field, add some egg albumen and fix the structure with heat. Although this does not produce a hierarchical structure, and so is more similar to chicken or fish than mammalian muscle, it is nonetheless very acceptable. 

A typical restaurant fryer operates at 335-375°F (168-190.6°C). A measured amount of food is placed in the basket. The basket is lowered into the oil, which is already heated to the desired temperature. The oil temperature in the fryer drops immediately, and then it gradually recovers. The recovery time for the oil temperature within a specific time is critical for French fries, coated vegetables, and so on to achieve the desired product texture, flavor, and appearance. However, the recovery time for the fryer oil temperature is especially critical for chicken, fish, and other meat products, where the interior of the product must reach a specific temperature to prevent food-bome diseases associated with the meat and poultry products. 

Proteins are primarily responsible for the texture of meat, poultry, fish, meat and fish gels, cheese, bread, cakes, and many other foods.The texture of muscle foods is affected mainly by ... 

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