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Control of Muscle Softening and Protease-Parasite Interactions in Arrowtooth Flounder Atheresthes stomias
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 2, pages 579–580, March 1990
How to Cite
GREENE, D.H. and BABBITT, J.K. (1990), Control of Muscle Softening and Protease-Parasite Interactions in Arrowtooth Flounder Atheresthes stomias. Journal of Food Science, 55: 579–580. doi: 10.1111/j.1365-2621.1990.tb06822.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/14/88; revised 10/27/89; accepted 10/31/89
Distinct proteolytic activity was observed in the incubated muscle tissue of arrowtooth flounder. Absorbance measurements of the TCA filtrates indicated maximum proteolytic activity between 55°C and 60°C, and minimum activity below 40°C. Instron puncture tests of raw, baked, steamed, deep-fat fried and microwaved samples of arrowtooth demonstrated that rapid inactivation of the protease(s) by microwave cooking significantly improved textural properties. Myxosporean parasites tentatively classified as Kudoa thyrsitis were identified in all but one of the arrowtooth samples. However, no clear relationship between parasite density and textural deterioration of the cooked fillets was observed.