Texture modification processes for giant grenadier (Albatrossia pectoralis) fillets

摘要

Improving the texture of soft fleshed giant grenadier (Albatrossia pectoralis) was investigated. Freeze-thaw cycles and centrifugation 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.