Forrest, Andrew John and Exley, Paul and Mayze, John and Paulo, Carl and Williams, David and Sikes, Anita and Poole, Susan Elizabeth (2014) Physiological Factors Influencing Toughness in Cooked Saddletail Snapper (Lutjanus malabaricus). Journal of Food Science, 79 (10). C1877-C1885. ISSN 00221147
Full text not currently attached. Access may be available via the Publisher's website or OpenAccess link.
Article Link(s): http://dx.doi.org/10.1111/1750-3841.12586
Saddletail snapper (Lutjanus malabaricus) is a commercially significant tropical species in Australia and has been
the subject of consumer complaints of extreme toughness in cooked fillets. Textural and biochemical analyses including
collagen and hydroxylysyl pyridinoline (PYD) cross-links concentrations were conducted on 101 commercially harvested
Saddletail snapper to identify causes of toughness. Fish age was found to account for 75.6% of observed variation in
cooked muscle texture (work done) of Saddletail snapper. A significant linear relationship (P < 0.001) between PYD
content and cooked muscle texture was also identified accounting for 50.3% of observed variation. The concentration ratio of PYD to total collagen (TC) ranged from 0.04 to 0.38 mol PYD per mol of TC. Fish size was also found to be a poor indicator of fish age and therefore a poor indicator of the potential risk of toughness of the cooked muscle.
|Business groups:||Crop and Food Science|
|Keywords:||age, collagen, cross-links, Lutjanus malabaricus, Saddletail snapper, sex, texture, toughness|
|Subjects:||Aquaculture and Fisheries > Seafood gathering|
|Deposited On:||29 Sep 2014 00:03|
|Last Modified:||03 Feb 2015 05:59|
Repository Staff Only: item control page