Fish Injection Case Study

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Results and Discussions Fish Injection The injected fillets were targeted for a 10% increase over initial weight. The highest solution uptake was B2PE (11.4 ± 1.4%) while the lowest was BXG (9.0 ± 2.3%) (Table 1). No differences existed between treatments (Table 1, P = 0.225). Additionally, Lowder, Goad, Lou, Morgan, & Mireles DeWitt (2011) suggested that no difference in treatments uptake will provide a good basis for treatment comparison for statistical analysis. pH Measurement The pH of treatment brines is reported in Table 1. In general, brine pH decreases corresponded with increasing levels of protease inhibiting ingredients. For the cooked fillet, no differences found in interactions (treatment × cooking), treatment, or cooking (P >…show more content…
However, the main effect of treatment was significant for most of the TPA attributes (P < 0.05), except for adhesiveness (P = 0.745). Likewise, all fillets that were cooked at 60/90 °C had a lower mean value on all TPA attributes compare to fillet cooked at 90 °C (P < 0.05), except for adhesiveness (P = 0.559). The lower TPA attributes might be due to the extended heating process. As expected cathepsin L, a heat-induced protease, plays an important role in the textural degradation of whiting fillets (Morrissey et al., 1993; Seymour, Morrissey, Peters, & An,…show more content…
All bolded values in Table 3 are significant correlations at P < 0.05. Springiness, cohesiveness, chewiness, and resilience have a significant positive correlation to each other. Hardness have a positive correlation to cohesiveness, chewiness, and resilience, but showed no correlations with springiness. Hardness, cohesiveness and chewiness attributes have a significant negative correlation to moisture content. Meanwhile, there is no evidence that TEP and TNEP positively correlated to any TPA attributes (P > 0.05). Additionally, the result also showed that TEP has a significant negative correlation with moisture and TNEP, as expected. These combinations of findings provide some support for the conceptual premise of texture attributes to chemical properties. This finding, while preliminary, suggests that injected fillets were more chewable, cohesive and springy than the non-injected fillets due to its protein and moisture

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