Effect of Phosphates on Weight Gain, Thawing Loss and Cooking Yield of Frozen Pollock (Gadus morhua) Fillets

Guan Pei Ni; Qian Cheng Zhao; Zhi Bo Li; Jian Wei Li; Gui Bin Wang

doi:10.4028/www.scientific.net/AMR.643.87

Paper Titles

The Application of Tissue Engineering Cartilage and Bracket Constructed Biomaterials for Athletic Injury
p.68

Synthesis of Spindle-Like Hollow Mesoporous Silicas with Tunable Wall Thickness
p.72

Low Temperature CO Oxidation over Cobalt Catalysts Supported on Mesoporous CeO₂
p.76

Thermoresponsive Ion-Imprinted Hydrogels with Interpenetrating Network Structure for Removal of Heavy Metal Ions
p.83

Effect of Phosphates on Weight Gain, Thawing Loss and Cooking Yield of Frozen Pollock (Gadus morhua) Fillets
p.87

Synthesis and Anti-Tumor Activity of Cyclodepsipeptides Paecilodepsipeptide A
p.92

Electrochemical Properties of LiFePO₄/C Composite by Spray-Drying Method
p.96

Influence of pH on Electrochemical Performances of Iron Phosphate (FePO₄•xH₂O) Particles and LiFePO₄/C Composites
p.100

The Thermodynamic Analysis of Ni_1/2Mn_1/2(OH)₂ Prepared by Hydroxide Co-Precipitation Method
p.104

HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 643Effect of Phosphates on Weight Gain, Thawing Loss...

Effect of Phosphates on Weight Gain, Thawing Loss and Cooking Yield of Frozen Pollock (Gadus morhua) Fillets

Abstract:

Phosphate is widely used in frozen aquatic products. In this study, frozen Pollock was taken as raw materials, and the effect of different phosphates (sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate) on weight gain, thawing loss and cooking yield of Pollock fillets were studied. The results showed that with the increasing concentration, the weight gain and cooking yield of sodium pyrophosphate and sodium tripolyphosphate treatment groups increased, and the thawing loss reduced, whereas sodium hexametaphosphate treatment group remained unchangeable. The optimal proportion of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate on Pollock fillets was 3:2:3 and the concentration of mixed phosphates was 4%, and the weight gain, cooking yield and thawing loss was 17.1%, 88.6% and 2.7%, respectively

You might also be interested in these eBooks

Advanced Research on Biochemical Materials and Nanotechnology Application

View Preview

Info:

Periodical:

Advanced Materials Research (Volume 643)

Pages:

87-91

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.643.87

Citation:

Cite this paper

Online since:

January 2013

Authors:

Guan Pei Ni, Qian Cheng Zhao, Zhi Bo Li, Jian Wei Li, Gui Bin Wang

Keywords:

Cooking Yield, Frozen Fillet, Phosphates, Thawing Loss, Weight Gain

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] C. X . Wang: Effect of fish phosphatase on degradation of flavor and its characteristic (Huazhong Agriculture University, In Chinese 2009).

Google Scholar

[2] ALEX AUGUSTO, GONÇALVES BÁRBARA, TRINDADE RECH and PRISCILA DE MATTOS RODRIGUES: Pan-American Journal of Aquatic Sciences, Vol. 3 (2008), p.248.

Google Scholar

[3] H. Feng. Effect of polyphosphate hydrolysis on properties of frozen Tilapia muscle and the research of non-phosphorus of aquatic product (China Ocean University, In Chinese 2008).

Google Scholar

[4] M. y. Han, Q. l. Li and H. Y. Chen: China Food Additives, In Chinese, Vol 3 (2004), p.94.

Google Scholar

[5] H. Feng and C. H. Xue: Science and Technology of Food Industry, In Chinese Vol 29 (2008), p.239.

Google Scholar

[6] Thorarinsdottir. K. A, Gudmundsdottir. G, Arason. S, Thorkelsson. G. & Kristbergsson. K: Journal of Food Science, Vol 69 (2004), p.145.

Google Scholar

[7] ALEX AUGUSTO GONÇALVES, JOSÉ LUIS DUARTE RIBEIRO: Pan-American Journal of Aquatic Sciences, Vol 3 (2008) , p.238.

Google Scholar

[8] P.R. Sheard and A. Tali: Meat Science, Vol 68 (2004), p.307.

Google Scholar

[9] N. R ATTANASATHEIRN, S. BENJAKUL, W. VISESSANGUAN and K. K IJROONGROJANA: JOURNAL OF FOOD SCIENCE. Vol. 73, Nr. 1 (2008), p.32.

Google Scholar

[10] Scott DN, Porter RW, Kudo G, Miller R, and Koury B: Food Sci. Vol 50 (1988), p.725.

Google Scholar

[11] N.A. Detienne and L. Wicker: JOURNAL OF FOOD SCIENCE. Vol 64, No. 6 (1999), p.1042.

Google Scholar

[12] Beom Jun Lee, Deloy G. Hendricks & Daren P. Cornforth: Meat Science, Vol. 50, No. 3 (1998), p.273.

Google Scholar

[13] S. KIN, M.W. SCHILLING, B.S. SMITH, J.L. SILVA, V. J ACKSON, ANDT.J. KIM: JOURNAL OF FOOD SCIENCE. Vol. 75, Nr. 1 (2010).

Google Scholar

[14] X. R. Wang, S. Q. Peng and W. L. Zhou: Food Science and Technology. In Chinese, Vol 4 (2002), p.41.

Google Scholar