Cold Distilled Water Lab Report
11.1 Washing with cold distilled water
Washing process is not only remove soluble protein, fat, and pro-oxidant, but may also remove antioxidant. Therefore the oxidative stability of muscle ultimately depends upon the antioxidant/prooxidant balance that remains after the muscle is washed.
It suggests that washing may promote oxidation in mince since it effectively removes antioxidants from the fish. In addition, the neutral lipids are more easily removed than polar lipids, phospholipids and free fatty acid are concentrated in the end of the product.
In this case Eymard et al. did the experiment washing mince mackerel with cold distilled water three times with evaluated lipid oxidation in mince in each step (Eymard et al., 2009). A significant portion of the lipids would likely solidify at low temperatures used during the washing process, and then the lipid would remove easily (Yarnpakdee et al., 2012).
11.2 Washing with 1% (w/v) sodium chloride solution
Sodium chloride has ability to reduce fishy odor due to sodium chloride in aqueous phase increase high polarity of water which showed leaching effect through interact with hydrophilic volatile base nitrogen as trimethylamine (TMA), dimethylamine (DMA), total volatile base-nitrogen (TVB-N), ammonia and other …show more content…
Interaction between the solution and either the hydrophobic or hydrophilic constituents of the lipid molecules determines the lipid solubility. Generally, water is one of high polarity solvent though it is not suitable solvent for non-polar organic compounds at room temperature. Its permitivity, viscosity, and surface tension will decrease and its diffucive characteristics will increase when the temperature of water is increased. Furthermore, water capacity will increase for disscolving a wider range of subtances including some less polar compounds (Teo et al.,
Washing process is not only remove soluble protein, fat, and pro-oxidant, but may also remove antioxidant. Therefore the oxidative stability of muscle ultimately depends upon the antioxidant/prooxidant balance that remains after the muscle is washed.
It suggests that washing may promote oxidation in mince since it effectively removes antioxidants from the fish. In addition, the neutral lipids are more easily removed than polar lipids, phospholipids and free fatty acid are concentrated in the end of the product.
In this case Eymard et al. did the experiment washing mince mackerel with cold distilled water three times with evaluated lipid oxidation in mince in each step (Eymard et al., 2009). A significant portion of the lipids would likely solidify at low temperatures used during the washing process, and then the lipid would remove easily (Yarnpakdee et al., 2012).
11.2 Washing with 1% (w/v) sodium chloride solution
Sodium chloride has ability to reduce fishy odor due to sodium chloride in aqueous phase increase high polarity of water which showed leaching effect through interact with hydrophilic volatile base nitrogen as trimethylamine (TMA), dimethylamine (DMA), total volatile base-nitrogen (TVB-N), ammonia and other …show more content…
Interaction between the solution and either the hydrophobic or hydrophilic constituents of the lipid molecules determines the lipid solubility. Generally, water is one of high polarity solvent though it is not suitable solvent for non-polar organic compounds at room temperature. Its permitivity, viscosity, and surface tension will decrease and its diffucive characteristics will increase when the temperature of water is increased. Furthermore, water capacity will increase for disscolving a wider range of subtances including some less polar compounds (Teo et al.,