Texture-structure relationships in scallop

Warner-Bratzler shear, Instron compression and extension were screened for sensitivity to the textural changes caused by heating scallop (Placopecten magellanicus) adductor muscle. Instron compression, expressed as hardness, was selected since it gave the greatest slope with respect to temperature. Previously frozen commercial scallop were heated to internal temperatures of 25 to 80 ºC. A linear increase in hardness of 0.033 N/g/ºC between 60 and 65 ºC which is considered to be a result of denaturation of myofibrillar proteins. Continue reading Texture-structure relationships in scallop

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