ISSN:0099-0248    

DOI:10.1080/10408398209527359

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

Comminuted meat systems represent a complex matrix of constituent interactions where physical and chemical properties of constituents determine the ultimate stability of the product. The functionality of the myofibrillar proteins varies with extent of extractability, ionic, and pH conditions. Primary functional responses of water binding (protein‐water interaction), fat holding and emulsification (protein‐lipid interaction) and gelation (protein‐protein interaction) are also temperature dependent in the course of processing sequences encountered during comminution and heat processing. Basic concepts and results of applied studies have been critically reviewed to emphasize the interactive effects of the myofibrillar proteins as the predominant constituent controlling the extent of formation and behavior of the comminuted meat matrix.

ISSN:0099-0248    

DOI:10.1080/10408398209527360

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption. The paper, which includes references published in 1981, is also intended to compliment existing reviews on the chemistry of these sulfur‐containing natural products. Particular emphasis is placed upon members of theBrassicafamily because of their importance as vegetables, condiments, oilseeds, and animal feedingstuffs. Since much of the work considered here relates to glucosinolate decomposition products, biochemical information concerning the nature, occurrence, and properties of the glucosinolate‐degrading enzyme, myrosinase, is considered in Section III. The methods available for the chemical analysis of glucosinolates and their various breakdown products are discussed critically. Factors affecting the glucosinolate content of plants and plant products arc outlined in Section VII. Particular emphasis is placed upon the effect of processing on the concentration and nature of breakdown products and on the myrosinase activity. The role of glucosinolate breakdown products on flavor development is examined in Section VIII. The more general effects, both beneficial and adverse, of these compounds in food are discussed in Section X. Since such effects in animal feedingstuffs have been the subject of regular reviews, these are considered here only briefly. Contraindications in the literature are pointed out, areas which have been inadequately explored are highlighted, and suggestions are made for future research.

ISSN:0099-0248    

DOI:10.1080/10408398209527361

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor