| Abstract: | Abstract Seasonal variations in physicochemical and textural properties of minced cod muscle from Icelandic coastal areas were evaluated. Measurements were performed on mince from the white muscle. Compared to the winter and summer values, hardness and cohesiveness, as measured by Instron, showed a drop in March to May and another drop was observed for cohesiveness during the autumn months. Expressible moisture changed slightly from March to August whereas results from the winter months indicate greater fluctuations. A minimum was observed for protein solubility in March and July. The surface hydrophobicity of proteins, increased gradually from November to May followed by a sudden drop, then a gradual increase again. |
