Preventing Soft Texture Fish Fillets through Brine Injection Technology

Figure 2

Cathepsin L protease activity of Pacific whiting raw injected fillets, means for each treatment at pH 5.5 ( = 0.03) and pH 7.0 ( = 0.23). x, y, and z showed significant difference with other treatments ( < 0.05) at similar pH (mean ± standard error mean, = 8). C = control, noninjected fillet; B = brine, 3% salt + 3% sodium tripolyphosphate (sttp); = brine + 3% dried egg white; = brine + 0.1% xanthan gum + 3% dried potato extract.