摘要:

ABSTRACTThis review emphasizes the interrelationships between starch and pectins as factors determining different textural qualities of potatoes. It includes examples of texture control through processing treatments affecting the different ways in which pectins are involved in textumi qualities and tissue (celi) sloughing. Previously unpublished observations on cell sloughing and cell rupturing also are included.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01162.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThe action of the shear‐compression cell on nine foods was observed through a clear plastic wall installed in the cell. The results confirm that it is incorrect to assume that the peak force always reflects the shear strength of the food. Rupture was generally indicated by a change in the slope of the force‐deformation curve. The mnner of sample rupture is diverse and complex, and is affected by the food properties and the way these change during compression. Rupture occurs in a progressive manner; the progression is affected by the properties of the tested food and the cell action, an important coneideration in interpreting the resulting curves.Several aspects that affect the interpretation of the force‐deformation curves fmm this and other empirical test cells are discussed. It is concluded that a direct observation of the mode of action of test cells on the food is a valuable aid to interpreting the re

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01163.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTMost solid foods are rheologically nonlinear and their mechanical response may depend on their deformation history. Such behavior can be represented by modifying the conventional rheological models with discontinuous components. It is demonstrated that linear elastic and viscous elements combined with contact and fracture elements can form consistent models applicable under a wide range of deformation histories. This provides an explanation for the memory phenomena based on the physical aspects of the deformation mechanism.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01164.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTAn instrumental technique was developed for measuring the texture of canned chopped ham using the 15 cm2wire extrusion cell of the Ottawa Texture Measuring System. Its measurement efficacy was evaluated by testing enzymatically tenderized ham. This showed that the technique was sensitive to textural changes and that the level of the added enzyme affected the ham's texture exponentially. Nitrite addition to the canned chopped ham product at levels of 0‐1000 ppm did not affect its texture. The level of salt used in the curing solution, however, had a marked tenderizing effect. Similarly, compression tests on wieners indicated that nitrite addition did not influence their texture.It was concluded that the characteristic texture of the two products tested cannot be attributed to nitrite addition and that other factors such as the level of salt addition to the canned chopped ham must be responsibl

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01165.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTNonaqueous oleaginous gel systems were little affected by radiation, whereas aqueous gels were completely destroyed. In contrast, sterilization by heat had a profound effect on the nonaqueous gels and little effect on the aqueous gels.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01166.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTDynamic and time‐dependent steady shear rate properties of minced chicken meat were studied immediately after preparation and following a 24 hr low temperature incubation. Incubation at 3d̀ C resulted in a significant increase in the storage moduli and a relatively constant decrease in the loss tangent over the range of strain amplitude (0.010‐0.126; at an angular frequency of 0.299 s‐1.The stress relaxation behaviour was retarded and the equilibrium shear stress value was 30% higher when compared with the untreated samples. Time‐dependent studies of hysteresis loop areas revealed a significant increase in structure breakdown after incubation. The effects observed after low temperature incubation were ascribed to an intermolecular interaction between myosin A and

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01167.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTAn instrumental texture profile for cooked hamburger patties was obtained by repeated tests on the same samples in the wire extrusion cell of the Ottawa Texture Measuring System. The correlation between sensory and instrumental texture profile parameters was increased when two or more instrument test cycles were applied to each sample in the same test cell. Tests with smoked beef and hamburger patties showed that the change in textural characteristics with repeated cycles depended on the texture of the food.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01168.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

Book reviews in this article:Theory and Practice of Emulsion Technology.A. L. Smith.Advances in Liquid Crystals, Vol. 2. Glenn H. Brown.Sausage Products Technology.E. Karmas.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01169.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

‘A Method for Measuring Tomato Fruit Firmness Using a Modified Shear Press.’ T. R. Gormley.‘Voluminosity of Ovine and Caprine Casein Micelles.’ S. M. Sood, K. S. Sidhu and R. K. Dewan.‘Biochemical Properties of a Bacterial Rennin Produced from Whey.’ M. S. Foda, A. A. Ismail and M. A. Khorshid.‘Viscosity of Aqueous Solutions of Gum Ghatti.’ M. Jefferies, G. Pass and G. O. Phillips.‘Variation in Physico‐Chemical Properties of Buffalo Milk With Temperature and Milk Constituents, Part II. Viscosity.’ S. Chamdra and N. K. Roy.‘Supplementation of Bread With Soybean and Chickpea Flours.’ S.A.M. Yousseff.‘The Effect of Marinading on Beef.’ Lynette M. Wenham and R. H. Locker.‘Thaw Contracture and the Disappearance of Adenosinetri phosphate in Frozen Lamb.’ C. Lester Davey and K. V. Gilbert.‘Re‐examination of the Linear Glutenin Hypothesis.’ J. A. D. Ewart.‘The Effect of Lipoxygenase Action on the Mechanical Development of Doughs From Fat Extracted and Reconstituted Wheat Flours.’ P. J. Frazier, F. A. Brimblecombe, N. W. R. Daniels and P. W. R. Eggitt.‘The Influence of the Physical Structure of the Protein Matrix on Wheat Hardness.’ N. L. Stenvert and K. Kingswood.‘Correlations Between Physico‐chemical and Organoleptic Characteristics of Lamb L. dorsi Muscle.’ A. Asghar and N. T. M. Yeates.‘The Role of Egg Yolk Lipoproteins in Fatless Sponge Cake Making.’ G. E. Graham and V. B. Kamat.‘Flour Lipids and Their Effects in Baking.’ F. MacRitchie.‘The Effect of Temperature on the Drip, Denaturation and Extracellular Space of Pork Longissimus Dorsi Muscle.’ I. F. Penny.‘On Developing a Colloqui

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01170.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01161.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY