PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION.

Processed muscle of the Sacramento blackfish (Orthodon microlepidotus) was examined for changes in crystallinity by X-ray diffraction and relative water vapor uptake, the specimens having been prepared by the freeze-substitution procedure. Although only a slight increase in crystallinity occurred on processing, both methods agreed in showing a small increase in crystallinity on freezing, a somewhat greater increase on cooking, and a still greater increase on dehydrating. Further increases in crystallinity occurred during storage of frozen and dehydrated muscles.