摘要:

ABSTRACTFlow behavior of guava puree was determined with a tube viscometer. The puree samples (9.8‐16.0° Brix) exhibited shear‐thinning behavior. The flow behavior index of the power law model was nearly constant for all the samples over a temperature range of 25‐60°C; its mean value was 0.43 with a standard deviation of 0.031. The apparent viscosity decreased with increase in temperature and the activation energy offlow was found to be 3.7 kcallg mole. The apparent viscosity increased as the concentration of the purees was increased; the increase was proportional to concentration raised to a power of 2.7. The Mizrahi‐Berk model described well the flow data of the purees. The magnitude of the shear rate exponent was about 0.48, indicating that the purees were suspensions in shearthinn

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00884.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTDifferential scanning calorimetry was used to select temperatures that diferentiated between thermal denaturation of the three major structural protein species in bovine muscle: myosin, collagen and actin.Samples of m. semimembranosus, m. semitendinosus and m. psoas major were heated to those different temperatures and evaluated sensorially. Three groups of sensory properties were needed to describe the main texture changes observed in the meat:1. Firmness2. Fiber cohesivity, bite‐off force, residual bolus3. JuicinessFirmness increased with thermal denaturation of the myofibrillar proteins (myosin; 40‐60d̀C and actin; 66‐73d̀C). Fiber cohesivity etc. decreased with collagen denaturation (56‐62d̀C). Reduction in juiciness was primarily associated with actin denaturation, while cooking loss increased over the whole temperature range.The property “total chewing work”, a composite of the first two texture groups mentioned, yielded like the judges' “total texture preference”, optimal texture in the 60‐67d̀C temperature region, implying denatured myosin and collagen but native actin. This meat was light pink‐gray in colour, while the cooking juic

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00885.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTA punch and die assembly was adapted to the Instron UTM for deter‐mination of firmness of mesocarp and endocarp tissues in cucumber slices. A cylindricalpunch 0.315 cm diameter (0.200 to 0.635 cm diameter tested) and a cucumber slice thickness of at least 0.48 cm were found to be suitable for the method developed. Penetration force was about five times greater for mesocarp than endocarp in 4 to 5 cm diameter cucumbers. Mesocarp and endocarp were firmer near the stem end than near the blossom end of cucumbers. Force readings also declined for both tissues with increase in fruit diameter from about 2 to 6 em. Single slices taken from the center of 20 cucumbers and punched once each at specified locations in the mesocarp and endocarp provided sufficient sampling to limit the coefficient of variation to about 5%. The correlation coefficient between sensory analysis for firmness and puncture force readings of fermented cucumber slices was 0.8

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00886.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTPotato and waterchestnut tissue were used as experimental materials for comparing between‐species differences in heat softening rate. Scanning electron microscope (SEM) techniques were employed to compare cellular and subcellular changes with corresponding fractur ability losses during cooking of potato and Chinese waterchestnut by four cooking methods.SEM observations strongly suggest that cell wall adhesion and its heat resistance play a major role in fracturability changes during heating. Intracellular substances such as starch and minerals may slightly alter the cell wall strength but do not substantially affect fracturability changes. In addition, differences in the gross chemical composition between species were inadequate for explaining fracturability changes of the two vegetable tissues during heatin

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00887.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTA strong correlation was obtained between bruise volume and energy absorbed for impact and quasi‐static compression of Redlands Earlisweet and Redlands Crimson strawberries. The Redlands Earlisweet variety of strawbem'es was significantly more resistant to bruising than Redlands Crimson. Strawberry tissues was more easily bruised by slow compression than by impact for both varieties. For the same amount of energy, bruise volumes were aproximately 40% higher under slow compression.A simple model is formulated to exptain the behavior of strawberries under compression Strawberry tissue is likened to an orderly arrangement of liquid file&spherical cells bounded by viscoelastic membranes with air filled interstitials. It is postulated that compression results in change of cell shape leading to cell wall fracture, i.e., cell bursting, in regions of high shearing stress. Distortion and bursting of cells explains the energy dissipative nature of bruising.The work shows that energy absorbed is a good predictor of bruising and is thus a useful parameter in evaluating handling and packaging systems for strawberrie

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00888.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

The Effect of Polymers on Dispersion Properties.Th. F. Tadros, ed.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00889.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

GENERAL PRINCIPLES:Effects of “Ante Mortem” Treatment with Intraperitoneal Injections of Calcium Gluconate and Magnesium Sulphate on Tenderness of Frozen Lamb.E. Garcia‐Matamoros, A. Moral, F. Jimenez and F. Senz.GENERAL PRINCIPLES:Structural ‐ Mechanical Properties of Fresh Raw Meat, and Technologically Caused Changes.I. Kieszling and H. J. Raeuber.GENERAL PRINCIPLES:Gelation of Reconstituted Whey Powders by Heat.R. M. Hillier, R. L. J. Lyster and G. C. Cheeseman.GENERAL PRINCIPLES:Study of the Flow Behavior in the Low Flow Region of Skim Milk Solutions.K. Kubota, T. Matsumoto, K. Suzuki and H. Hosaka.INSTRUMENTATION AND METHODOLOGY:Apparatus for Determining the Rheological Properties of Meat Products.V.D. Kosoi, V.A. Gonotekii, S.N. Shevchenko, O.V. Zvonov, V.M. Yakushin and O.N. Kashelkin.INSTRUMENTATION AND METHODOLOGY:Instrument for Texture of Small Curd Cottage Cheese.A. Perry and P. A. CarroadINSTRUMENTATION AND METHODOLOGY:A Nondestructive Test for Determination of Optimum Maturity of French (Green) Beans (Phaseolus vulgaris).H.S. Ramaswamy, S. Ranganna and V.S. Govindarajan.INSTRUMENTATION AND METHODOLOGY:Viscoelastic, Dielectric and Piezoelectric Behavior of Solid Amylose.K. Nishinon and E. Fukoda.INSTRUMENTATION AND METHODOLOGY:Note on a Method for Measuring Breakage Susceptibility of Shelled Corn during Handling.B. S. Miller, J. W. Hughes, R. Rousser and Y. Pomeranz.INSTRUMENTATION AND METHODOLOGY:An Instrument for Measuring the Springiness of Chhana.V. K. Gera and G. S. Rajorhia.INSTRUMENTATION AND METHODOLOGY:Use of a Penetrometer to Determine Firmness of Emulsion‐type Sausage.L. Andersson and K. E. Hansson.INSTRUMENTATION AND METHODOLOGY:Penetrometer to Evaluate Sausage Meat Quality.V. M. Gorbatov, A. V. Gorbatov, V. D. Kosoi and O. V. Zronov.INSTRUMENTATION AND METHODOLOGY:An Application of the Ultrasonic Pulse Echo Technique to the Measurement of Crispness of Biscuits.M.J.W. Povey and C.A. Harden.OBJECTIVE MEASUREMENT:Behaviour of the Mechanically Separated Flesh of Some Common Fish Species of the Mexican Shrimp By‐catch During Storage at —20%.M.A. Tableros*and R.H. Young**.OBJECTIVE MEASUREMENT:Sheer Stress Relaxation of Wheat Flour Dough and Gluten.L. Bohlin and T.L‐G. Carlson.OBJECTIVE MEASUREMENT:Changes in the Mechanical Properties of Rhein Riesling Grapes During Ripening.J. Frybort.OBJECTIVE MEASUREMENT:Storage Temperature and the Dynamic Elasticity of Apples and Potatoes.J. van Lancker.OBJECTIVE MEASUREMENT:Objective Measurement of Cottage Cheese Texture.P.C. Vasavade.OBJECTIVE MEASUREMENT:Subjective and Objective Assessments of the Degree of Cooking of Potatoes Heated by Different Methods.R. Collison, K. Johnson, O.O. Okikiolu and A. West.OBJECTIVE MEASUREMENT:A Rapid Batter Expansion Method for Testing the Baking Quality of Wheat Flours.Nawab Khan and Manzoor Elahi.OBJECTIVE MEASUREMENT:Emulsifying Properties of Undenatured Potato Protein Concentrate.F. Holm and S. EriksenOBJECTIVE MEASUREMENT:Precision in the Measurement of Meat Texture.E. Dransfield and H.J.H. Mac‐Fie.RELATIONSHIP TO STRUCTURE:The Carrageenan from Iridaea undulosa B.; Analysis, Fractionation and Alkaline Treatment.M. C. Matulewicz and A.S. Cerezo.RELATIONSHIP TO STRUCTURE:The Textural Quality of Cooked Potatoes.I. The Relationship of Cooking Time to the Separation and Rupture of Potato Cells.M. Nonaka.RELATIONSHIP TO STRUCTURE:Relationship Between Structure and Rheological Behavior of Juices and Purees of Fruits and Vegetables.T. R. Garcia and A. I. Buron.RELATIONSHIP TO STRUCTURE:The Influence of the Structure of Starch on Its Rheological Properties.D. Howling.RELATIONSHIP TO STRUCTURE:Relationship Between Covalent Structure of Xanthomonas Polysaccharide (Xanthan) and its Function as a Thickening, Suspending and Gelling

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00890.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY