Some aspects of the texture of dehydrated fish

Abstract

Abstract The two principal factors (micro‐structure of fibres and fibre substance) influencing the texture of dehydrated fish are examined in a number of different products. A highly porous micro‐structure seems to be necessary both for good texture and good reconstitution properties. The importance of cross‐links between the protein peptide chains in relation to texture is emphasized and evidence presented that hydrogen and disulphide cross‐links do occur in dehydrated fish.