title: PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION.
abstract: Processed muscle of the Sacramento blackfish (Orthodon microlepidotus) was examined for changes in crystallinity by X-ray diffraction and relative water vapor uptake, the specimens having been prepared by the freeze-substitution procedure. Although only a slight increase in crystallinity occurred on processing, both methods agreed in showing a small increase in crystallinity on freezing, a somewhat greater increase on cooking, and a still greater increase on dehydrating. Further increases in crystallinity occurred during storage of frozen and dehydrated muscles.
authors.affiliation: Dept. of Food Science and Technology, University of California, Davis, Calif, U.S.A.
authors.forename: Wei-Wen
authors.initials: WW
authors.lastname: Mao
authors.affiliation: Dept. of Food Science and Technology, University of California, Davis, Calif, U.S.A.
authors.forename: Clarence
authors.initials: C
authors.lastname: Sterling