Zusammenfassung
Es wird der Einfluß von beigefügtem, gereinigtem, kollagenem Material der Haut in gehacktem Fisch während der Lagerung in gefrorenem Zustand untersucht, um die sensorischen Eigenschaften des gefrorenen Produktes zu verbessern. Als Grundmaterial wurden zerkleinerte, aufgetaute und frische Kabeljaumuskeln benutzt, denen kollagenes Material in unterschiedlichen Proportionen beigefügt wurde. Nach Reinigung wurde das kollagene Material auf vier verschiedene Weisen zur Stabilisierung vorbereitet (gefroren, vorgelöst/gefroren, durch Gefrierung dehydriert und vorgelöst/durch Gefrierung dehydriert), bevor es dem zerhackten Fisch beigefügt wurde. Es ergab sich, daß das kollagene Material eine positive Wirkung auf die Wasserhaltefähigkeit hatte und somit die sensorischen Eigenschaften von gehacktem Fisch während der Lagerung in gefrorenem Zustand verbesserte.
Abstract
The influence of added purified collagenous material from skin on minced fish during frozen storage is studied with a view to improving the sensory quality of the frozen product. The base material used was minced cod muscle, thawed and fresh, to which collagenous material was added in varying proportions. Following purification, the collagenous material was prepared in four different ways (frozen, pre-solubilized/frozen, freeze-dried and pre-solubilized/freeze-dried) for stabilization before addition to the fish mince. This collagenous material was found to have a positive effect on water-holding ability and to improve the sensory properties of the fish mince during frozen storage.
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Borderías, J., Martí, M.A. & Montero, P. Influence of collagenous material during frozen storage when added to minced cod (Gadus morhua). Z Lebensm Unters Forch 199, 255–261 (1994). https://doi.org/10.1007/BF01193307
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DOI: https://doi.org/10.1007/BF01193307