RE: variables affecting water holding capacity of fish meat

From: Andrew Strak (andrews@TridentSeafoods.com)
Date: Wed Nov 12 2003 - 13:12:08 PST

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    Nidhi,

     

    I think that pH value of the flesh in relation to the isoelectric point
    of proteins is probably the single most important variable but there are
    lots of factors behind it. In general, the water holding capacity should
    be the lowest at the isoelectric point of the flesh proteins. Please
    note however that addition of some salts may cause a shift in the water
    holding capacity. Nucleotides degradation has also been attributed with
    bringing changes to WHC and for frozen fishery products protein
    cross-linkage caused by formaldehyde and otherwise contributes to lower
    WHC as well. I do not think it would be very easy to find specific
    references for fishery products but you may try to find some in
    publications by Sikorski for example. When I was learning the principles
    of WHC it was based on the work by R. Hamm. Hopefully, somebody here
    such as Peter Howgate would come up with better answers.

     

    Best regards,

     

    Andrew Strak

    Trident Seafoods Corp.

     

     

     

    -----Original Message-----
    From: Nidhi Ramlogun [mailto:ramlogun@princestuna.com]
    Sent: Monday, November 10, 2003 12:23 AM
    To: Seafood@ucdavis.edu
    Subject: variables affecting water holding capacity of fish meat

     

    Hello list members,

     

     Could you please direct me to some references as to what variables
    affect water holding capacity of fish meat and how it occurs or please
    share any information you might have?

     

    Looking forward to your feedback,

     

    Kind regards,

     

    Nidhi Ramlogun

    Chief Chemist

    Princes Tuna Mauritius Limited

    P.O. Box 131

    Port Louis

    Mauritius

    Tel: 230 206 9000

    Fax: 230 249 2300

    e.mail: ramlogun@princestuna.com
     
     
     
     
     
     
     
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