摘要:

AbstractThe properties of sausage emulsions, containing up to 30% fish proteins in respect to total N × 6.25, were characterized by viscosity and water holding capacity and after heating by yield, quantity of expressible fluid, water holding capacity, yield limit, creep curve, and sensory quality. Substitution of 15% meat protein by fish protein does not decrease the sausage yield nor impair the rheological properties of the formulation or of the cooked product. Sensory differences were detectable between the controls and sausages containing up to 10% of fish isolate or 20% concentrate

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00891.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

AbstractThis study was undertaken to determine how the mode of chemical changes taking place during the cooking of two chemically similar vegetables (potato and waterchestnut) might explain the tremendous between‐species differences in cooked tissue fractura bility as determined by Instron Texture Profile Analysis. Although pectin breakdown and depolymerization by heat weakens the cell wall structure, loss of cell wall physical strength does not necessarily coincide with pectin depolymerization. Potato phosphate‐soluble pectin (PSP) showed a more rapid rate of depolymerization than waterchestnut PSP as proven by both chemical and gel chromatographic studies.The unique composition (e.g., neutral sugar content) of the cell wall microstructure of a given vegetable species is the major determinant of the resistance of that plant tissue to fracturability loss during cooking. Based on GLC analyses of cell wall components, cell wall models have been proposed to illustrate the possible structural differences between potato and waterchestnut tissue. It appears that the cell wall character of edible plant tissue for a given species is determined genetica

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00892.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

AbstractThe speed of sound in papaya pulp was found to be (1.6 ± 0.3) × 104cm/s. The absorption of sound varied, approximately, as the square root of the acoustic frequency. Measurements were made to test the tolerance of papaya to high acoustic intensity. Discoloration and softening occur at 43 W/cm2for exposures of 30

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00893.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

AbstractThickness‐time data from plastometer tests of gums of different thicknesses using a range of compressive loads and specimen sizes yield consistent indices of compliance suggesting that thicker samples are softer than thinner ones. On staling of these gums by exposure to low humidity, the compliance of each gum decreases in a regular manner with exposure time. At comparable staling times, the thinner samples are found to be harder than the thicker ones by the plastometer criteria.Limited panel evaluation shows that the trend for each gum thickness to become harder during staling is perceived by the chewers, consistent with the physical data and with prior experience. In contrast, the panelists do not readily differentiate the hardnesses among samples of different thicknesses chewed at comparable staling times unless the difference in thickness is large; in such cases the thinner samples are judged to be softer in chew than the thicker, contrary to the plastometer indications. This suggests that cues other than compliance are invoked by chewers when sample dimensions differ widely but this issue will require more extensive and detailed study for resolutio

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00894.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

AbstractA minicomputer was interfaced with an Instron so that force/deformation tests could be performed and analyzed automatically. The equipment eliminates time consuming measurements and transcription of data from recorder charts. The data extracted include force, deformation, slope and area variables not previously reported as well as the usual texture profile parameters. Procedures and analyses are illustrated by texture profile measurement of apple tissue. Comparison of visually and computer selected force at failure indicate satisfactory computer identification of the Texture Profile “yracturability” parameter, the parameter most difficult to interpret for app

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00895.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

Food Hydrocolloids,Volume 1. Martin Glicksman, ed.Food Carbohydrates.D.R. Lineback and G.E. Inglett (eds).Microeconomics: Resource Allocation and Price Theory.Barbara J. Redman and John C. Redman.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00896.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

GENERAL PRINCIPLES:Thermal Denaturation of Proteins in Post Rigor Muscle Tissue as Studied by Differential Scanning Calorimetry.Eva Stabursvik and Harald Martens.GENERAL PRINCIPLES:Effect of Milk Concentration on the Nature of Curd Formed During Renneting, A Theoretical Discussion.D.G. Dalgleish.GENERAL PRINCIPLES:Hardening of Food Texture Induced by Microwave Irradiation. III. Changes in Starch Granules Under Conditions of Limited Water.A. Higo, M. Okubo and S. MichikoGENERAL PRINCIPLES:Infared and Laser‐Raman Spectroscopic Studies of Thermally‐Induced Globular Protein Gels.A.H. Clark, D.H.P. Saunderson and A. Suggett.GENERAL PRINCIPLES:Electron Microscopy of Network Structures in Thermally‐Induced Globular Protein Gels.A.H. Clark, F.J. Judge, J.B. Richards, J.M. Stubbs and A. Suggett.GENERAL PRINCIPLES:Cs NMR in the Sol Gel State of Aqueous Carrageenan. Selective Site Binding of Cesium and Potassium Ions in Kappa‐Carrageenan Gels.H. Grasdalen and O. Smidsrod.GENERAL PRINCIPLES:Relationship of Chewing Sounds to Judgments of Food Crispness.C.M. Christensen and Z.M. Vickers.GENERAL PRINCIPLES:Apparent Activation Energy of Viscous Flow in Pectin Jellies.R.H. Walter and R.M. Sherman.GENERAL PRINCIPLES:Ultrastructural Examination of Egg Albumen Protein Foams.T.M. Johnson and M.E. Zabik.GENERAL PRINCIPLES:Network Structure in Gels of Rod‐like Polypeptides.K. Tohyama and W.G. MillerGENERAL PRINCIPLES:Dynamic Viscoelastic Properties of Gelatin Gels in Glycerol‐Water Mixtures.J.L. Laurent, P.A. Janmey and J.D. Ferry.INSTRUMENTATION&METHODOLOGY:A Simple Centrifugal Method for Measuring Expressible Moisture, A Water Binding Property of Muscle Foods.C.A. Jauregui, J.M. Regenstein and R.C. Baker.INSTRUMENTATION&METHODOLOGY:Measuring the Breakage Susceptibility of Shelled Corn.B.S. Miller, J.W. Hughes, R. Rousser and Y. Pomeranz.INSTRUMENTATION&METHODOLOGY:Measurement of Corn Kernel Hardness.T.L. Tran, J.M. deMan and V.F. Rasper.INSTRUMENTATION&METHODOLOGY:Measuring the Breakage Susceptibility of Soybeans.B.S. Miller, J.H. Hughes, Y. Pomeranz and G.D. Booth.INSTRUMENTATION&METHODOLOGY:Influence of Postmortem Aging Period on the Fragmentation Index of Bovine Longissimus Muscle.A.B. Cole Jr. and G. W. Davis.INSTRUMENTATION&METHODOLOGY:Low‐Shear, Small Volume Viscoelastometer.K.S. Zaner, R. Fotland, and T.P. Stossel.INSTRUMENTATION&METHODOLOGY:A New Method and Apparatus for Measuring Foam Stability.G. Nishoika (NASA, George C. MarshallOBJECTIVE MEASUREMENTS:The Effect of Stabilisers on the Viscosity of an Ice Cream Mix.John I.L. Cottrell, Geoffrey Pass and Glyn O. PhillipsOBJECTIVE MEASUREMENTS:Rheological Studies of Agar‐Agar Gels Prepared from Makusa (Gelidium Amansii) Gathered in Different Seasons.M. Watase and K. Nishinari.OBJECTIVE MEASUREMENTS:Effect of Sodium Hydroxide Pretreatment on the Relaxation Spectrum of Concentrated Agar‐Agar Gels.M. Watase and K. Nishinari.SENSORY MEASUREMENTS:Sensory Textural Properties of Stabilized Ice Cream.L.J. Moore and C.F. Shoemaker.SENSORY MEASUREMENTS:Evaluation of Textural Characteristics Produced in Cottage Cheese Creamed with Selected Dressings.H.R. Cooper and T.A. Watts.SENSORY MEASUREMENTS:Potential Fallacy of Correlating Hedonic Responses with Physical and Chemical Measurements.A.S. Trant, R.M. Pangborn and A.C. Little.FACTORS AFFECTING TEXTURE:Objective and Subjective Texture Evaluation of Irradiation Sterilized Meat Products.R.A. Segars, A.V. Cardello and J.S. Cohen.FACTORS AFFECTING TEXTURE:Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing Properties.H. Aoki, O. Taneyama, N. Orimo and I. Kitagawa.FACTORS AFFECTING TEXTURE:Changes in the Tenderness of Meat Cooked at 50–65d̀C.P.E. Bouton and P.V. Harris.FACTORS AFFECTING TEXTURE:Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products.E.E. Katz and T.P. Labuza.FACTORS AFFECTING TEXTURE:Determining the Radial Distribution of Specific Gravity Within Potato Tubers.A.R. Quarmby.FACTORS AFFECTING TEXTURE:Improved Method for Preparation of Fruit‐Simulating Alginate Gels.C. Pelaez and Marcus Karel.FACTORS AFFECTING TEXTURE:Recipes for Improvement of Scooperability of Ice Cream.F. Bray.FACTORS AFFECTING TEXTURE:Molds in Brined Cucumbers: Cause of Softening During Air‐Purging of Fermentations.R.N. Costilow, K. Gates and M.L. Lacy.FACTORS AFFECTING TEXTURE:Influence of Heat and SO2Treatments on Some Quality Characteristics of Intermediate Moisture Bananas.A. Levi, J.R. Ramirez‐Martinez and H. Padua.FACTORS AFFECTING TEXTURE:Processing of Grapefruit Segments Containing Membranes.H. Hannan Jr.FACTORS AFFECTING TEXTURE:Physical Properties of Milk and Milk Products I Hardness, Breaking Energy and Elastic Modulus of Milk Rennet Curd.T. Ohashi, S. Haga, H. Fujino, S. Taniyama, K. Yamauchi and T. Akiyame.FACTORS AFFECTING TEXTURE: As measured with a rheometer, hardness, breaking strength and elastic modulus of rennet curd varied significantly among different milk samples. Positive correlations were found among these three physical parameters.FACTORS AFFECTING TEXTURE:The Influence of Collagen on the Rheological Properties of Meat Homogenates.M. Sadowska, Z.E. Sikorski and M. Dobosz.FACTORS AFFECTING TEXTURE:Effect of Heat Treatment on the Flow Properties of Aqueous Guar Gum and CMC Solutions.M.A. Rao, R.H. Walter and H.J. Cooley.FACTORS AFFECTING TEXTURE:Texture Profile Analysis of Patties Made from Mixed and Flake‐Cut Mechanically Deboned Poultry Meat.C.E. Lyon, B.C. Lyon, C

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00897.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY