This work embodied three approaches to a study of the effect of
heating on herring muscle at two fat levels. The first approach involved
the determination of water and fat release during cooking and pressing of
the muscle as a function of temperature and holding times, for the
temperature range 35–113°C. Temperature had a significant effect on fat
and water release, but holding times of up to 1 hour had no significant
effect. Losses of water and fat were not proportional to temperature.
Outstanding findings were that water losses during cooking at 45°C were
as high as those at 85°C, and minimum water release occurred around 60°C.
fat losses during cooking and pressing, temperatures as low
were as efficient as temperatures around 100°C in
the liberation of fat. Losses of water during pressing were
inversely related to those during cooking. [Continues.]
A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.
Brazil, Conselho Nacional de Desenvolvimento
Cientifico (CNPq); Instituto de Tecnologia de Alimentos.