Texture Modification Processes for Giant Grenadier (Albatrossia pectoralis) Fillets

Improving the texture of soft fleshed giant grenadier (Albatrossia pectoralis) was investigated. Freeze-thaw cycles and cen-trifugation moderately improved the flesh firmness. Treatment in brine or dry salt, injection of 7.5% soy protein and 15% egg white improved texture so that it compared favorab...

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Bibliographic Details
Published in:Journal of aquatic food product technology 1999-12, Vol.8 (4), p.27-40
Main Authors: Crapo, Charles, Himelbloom, Brian, Pfutzenreuter, Robert, Lee, Chong
Format: Article
Language:English
Subjects:
abyssal fish
Albatrossia pectoralis
giant grenadier
Rattails
texture improvement
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Summary:Improving the texture of soft fleshed giant grenadier (Albatrossia pectoralis) was investigated. Freeze-thaw cycles and cen-trifugation moderately improved the flesh firmness. Treatment in brine or dry salt, injection of 7.5% soy protein and 15% egg white improved texture so that it compared favorably to Dover sole. Whey protein (10% solution) produced slightly less firmness. Starch and gum solutions (10% and 0.9%, respectively) and static pressure were not effective. Comparison of dry salted and soy protein injected fillets with sole during frozen storage showed slight texture improvement over a six month period. Grenadier fillets maintained texture while sole fillets deteriorated, becoming very tough and undesirable.
ISSN:1049-8850
1547-0636
DOI:10.1300/J030v08n04_04