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• W936686310 abstract "The measurement ofapparent viscosity may be an appropriate method of quality control for myosystems undergoing frozen storage. Our experiment studied parameters affecting the measurement ofapparent viscosity of homogenated muscle of Allantic cod, Gadus morhua, in 5 percent NaCl solution as a quality control method for frozen fish. Parameters like the ratio of muscle to saline solution, pH, homogenation time and method, time elapsing between homogenation and viscosity measurement, and temperature were studied to establish and standardize the optimum conditions for measurement. On the basis of the results obtained, these conditions were: Ratio of muscle to 5 percent NaCl solution, 1:4; homogenation for 1 minute; a pH ofbetween 65 and 7; a time between homogenation and viscosity measurement of30-60 minutes; and a blending/viscosity measurement temperature of between 2° and 5°C. 47(4), 1985 both protein solubility and emulsifying capacity in frozen muscle. It has also been found, and this is especially true for white fish (i.e., blue whiting, cod, hake), that the values obtained using this technique in tests of frozen muscle during the storage period are highly significant, such that the sets of measurement readings provide a clear picture of the quality of the frozen product. Other authors (Groninger et aI., 1983) have employed a similar method of measuring the functional properties of proteins. Therefore, this technique would seem to be appropriate for use as an index of the quality of frozen fish protein. Moreover, the speed and ease of the method, and the fact that it can be performed using relatively unsophisticated equipment, make it ideal for use both in the laboratory and in industrial situations. Our study examined the influence of various parameters affecting apparent viscosity on this quality control method. Materials and Methods Atlantic cod, Gadus morhua, caught 5-7 days earlier and preserved chilled, was purchased at a local market. The muscle was minced using a mincer with plate orfices 5 mm in diameter. The mince was divided into 300 g lots which were packaged on trays wrapped in aluminium foil. The samples were frozen in a tunnel freezer at -30°C with an air flow of 5 m/second and then vacuum-packed and stored at -24°C for the 5 days during which tests were made. The apparent viscosity (Y)app) was measured using a Brookfield2 model 'Mention of trade names or commercial firms does not imply endorsement by the National Marine Fisheries Service, NOAA. RVT rotary viscometer with flat spindles numbers 2,3, and 4 at a speed of 20 rpm. Measurements were taken after 3 minutes of spindle operation, and at least four replicates were performed. The basic steps of this procedure are diagrammed in Figure 1, and the standard conditions applied in the procedure are set out below: 1) Ratio g of muscle:ml 5 percent NaCI solution: 1:4. 2) pH: 6.5-7.0. 3) blender, speed setting, and time: Omni-mixer, setting 7, 1 minute. 4) homogenate temperature: 3-5°C. 5) standing time: 30 minutes. In addition to the standard conditions, the following variations were also tested: 1) Ratio g of muscle:ml 5 percent NaCI solution: 1:4, 1:6, 1:8, and 1:10, corresponding to 20.0, 14.3, 11.1, and 9.1 g of fish/100 ml of homogenate. 2) pH: 4.85, 5.53, 6.57, 6.61, 6.70, 6.93, 7.60, 8.33, and 9.10. 3) Blender and blending time: Omnimixer (1, 2, and 3 minutes) and Ultraturrax (1 minute at middle speed setting). 4) Blending/viscosity measurement temperature (oq: 2.2, 3.6, 4.8, 10.0, 14.5, 14.9, 15.3, 17.5, 21.3, and 25.0. 5) Standing time (minutes): 0, 30, 70, 100, 165, 240, and 300. 6) Homogenate centrifuging conditions: 3 minutes at 3,000 rpm at 3°C. Regression curves were calculated by computer; the significance levels of the The authors are with the Instituto del Frfo, Ciudad Universitaria, 28040 Madrid, Spain." @default.
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• W936686310 title "Parameters affecting viscosity as a quality control for frozen fish" @default.
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