Shrinkage in Fish Muscle During Drying

Authors

  • M. BALABAN,

    1. Authors Balaban and Pigott are affiliated with the Institute for Food Science & Technology, HF-10, Univ, of Washington, Seattle, WA 98195.
    Search for more papers by this author
  • G.M. PIGOTT

    1. Authors Balaban and Pigott are affiliated with the Institute for Food Science & Technology, HF-10, Univ, of Washington, Seattle, WA 98195.
    Search for more papers by this author

ABSTRACT

Shrinkage of rectangular slabs of ocean perch (Sebastes marinus) in all three dimensions during air drying at 24.5°C, relative humidity 35% and velocity 35.6 m/min was determined. Percent change in dimensions with volume fraction of water was measured. It was observed that the dimension along the major axis of muscle fibers (length in this case) shrinks far less than the other two dimensions. Maximum shrinkage in length was 20%, while for width it was 50.5% and for thickness, 50.6%. At 95% confidence level, there was no significant difference between thickness and width shrinkage.

Ancillary