Determination of the water holding capacity （持水量的测定）.pdfVIP

Hettich Application Note Determination of the water holding capacity (WHC) and cook loss of fish muscle Determination of the water holding capacity and cook loss of fish muscle The determination of the water holding capacity (WHC) is an established method of investigating the degree of denaturation of proteins in muscle tissue. Although the emphasis to date has been on raw material, the method described here and the corresponding sample cups have been specially developed for cooked samples. Where convenience meals are prepared from fish products, for example, the quality of the fish must be kept at a high level. Quality controls are there- fore essential at various stages in the production process. Heating in particular causes changes to muscle tissue through denaturation of the proteins. The fish muscle should not disintegrate after cooking and remain tender. A determination of the WHC and cook loss allows conclusions to be drawn about the degree of denaturation of the proteins and therefore the quality of the fish. It is therefore an objective and reproducible method. Carrier 4750 with lid 4751 and special accessories for determination of WHC. Hettich products to determine the WHC and cook loss of fish muscle: Advantages of the method This method enables the WHC and cook loss of heat treated samples to be determined precisely. The methods used to date have been for investigation of raw sam