No abstract

Frozen rainbow trout fillets were brined in 8.7 or 17.4% sodium chloride solutions for various periods. Brine uptake, brined and cooked pH, cook yield, shear force, total and water-phase salt content, and brined and cooked proximate composition were determined. Fish mince was used for texture (hardness and cohesiveness) and protein solubility (total soluble and myofibrillar proteins) evaluations. Increasing the brine concentration increased fillet weight loss after brining, cook yield, water-phase salt content, shear force, brined fat, brined and cooked ash, brined pH, and brined and cooked moisture.

A new shearing device was validated with sensory analysis. Settings and parameters obtained could be used to define fillet texture quality associated with muscle fiber orientation.

The objective of this study was to determine if addition, and order of addition, of CaCl 2 and MgCl 2 affected protein functionality of lean beef preblends. Four treatments were applied to non-preblended (NPB) batters prior to thermal processing. Six treatments were applied to preblended (PB) batters 12 h prior to thermal processing. All treatments contained 2% NaCl. Dicationic salts decreased raw pH in NPB and PB batters, while cooked pH was unaffected. Magnesium chloride in NPB and CaCl 2 + MgCl 2 in PB batters resulted in the highest total soluble protein (TSP). Calcium chloride + MgCl 2 in NPB batters resulted in firmer gels compared to the control. Magnesium chloride, in both NPB and PB, caused the greatest increase in soluble myosin, and preblending decreased myosin solubility.

Fillets were processed from trout fed a diet containing either 200 (low vitamin E [LVE] diet) or 5000 (high vitamin E [HVE] diet) mg a‐tocopheryl acetate/kg for 0, 4, and 9 wk. These fillets were evaluated fresh and after 6 mo of frozen storage. Frozen fillets were thawed and stored 3 d at 1 °C before analyses. Muscle α‐tocopherol of fish fed the HVE diet continuously increased through 9 wk of feeding. Reduced muscle α‐tocopherol and moisture, and increased muscle redness and fat were observed in frozen‐refrigerated fillets compared with fresh fillets. Thiobarbituric acid‐reactive substances were lower in frozen‐refrigerated fillets produced from fish fed the HVE diet. Proportion of unsaturated fatty acids and omega‐3 fatty acids increased as feeding duration increased from 0 to 9 wk.