摘要:

Seal meat is a unique source of muscle food for health and nutrition. It contains a high amount of protein with a well‐balanced amino acid composition. It is a lean meat with less than 3% fat, mainly composed of monounsaturated and polyunsaturated fatty acids, both of which are considered to possess beneficial health effects. Meanwhile, the content of potentially harmful constituents, namely nucleic acids and cholesterol, in the meat is low. Seal meat also provides an excellent source of minerals, particularly iron, and vitamins, especially vitamin B‐12. Seal meat may be used, as such, in production of processed products such as salami, pepperoni, and sausages, or it can be further processed to hydrolyzates for use in specialized applications. The residual proteins remaining on the bones after mechanical separation of the meat may be recovered by a base‐ or enzyme‐assisted process.

ISSN:8755-9129    

DOI:10.1080/87559129609541082

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

The fresh “green odor” of green leaves arises from eight volatile compounds, C6‐aldehydes and C6‐alcohols which include leaf aldehyde, (2E)‐hexenal; and leaf alcohol, (3Z)‐hexenol. These volatile compounds are biosynthesized in green leaves from a‐linolenic and linoleic acids via their respective hydroperoxides. Four enzymes catalyze this biosynthetie pathway and among these four, lipoxygenase and hydroperoxide lyase (an enzyme system) are particularly interesting. The enzyme system involved is found bound to the chloroplast membranes of green leaves. Lipoxygenase adds oxygen stereoselectively to unsaturated fatty acids having a (1Z,4Z)‐pentadiene moiety, for example, α‐linolenic and Iinoleic acids, to produce 13‐(S)‐hydroperoxides. Hydroperoxide lyase cleaves the bond between C‐12 and C‐13 of these hydroperoxides to form C6‐aldehydes. The activities of the enzymes change throughout the growing season and seed development, and appear to be closely related to the ambient temperature, solar radiation, dark‐light conditions, etc. Synthesis of green odor is described in this review, and in addition, structural relationships between green odor and the sensory properties ofn‐hexenals andn‐hexenols are discussed. The chemistry of the formation of “Lipton black tea aroma” from leaf alcohol is also addressed. Attention is focused on the biosynthetic pathway by which C6‐aldehydes are formed from α‐linolenic and Iinoleic acids, on the enzyme system catalyzing the biogeneration of green odor, and on the reaction mechanism and the relationships among various stimuli, the environment, and the enzyme activities for producing C6‐aldehydes.

ISSN:8755-9129    

DOI:10.1080/87559129609541083

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Extrusion cooking is a high‐temperature/short‐time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion. This review focuses on the flavor‐related reactions which may occur during extrusion, including their occurrence in various flours and due to the addition of reactive precursors.

ISSN:8755-9129    

DOI:10.1080/87559129609541084

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Tomato is the second largest vegetable crop in dollar value in the United States and other parts of the world. World production of tomatoes for processing stands over 20 million tons per annum, with more than 50% in the United States. Processed tomato products are an important source of minerals and vitamins in the diet of U.S. consumers. An American consumes over 12 kg of processed tomatoes per year excluding tomato ketchup and sauce. In addition to nutritive value, the color, consistency, and flavor are the major quality attributes of processed tomato products which influence the buying behavior of the consumer. These attributes are highly variable and change with changes in fruit cultivar, growing conditions, and/or processing parameters. This paper reviews the quality factors of processed tomato products along with the factors that affect them.

ISSN:8755-9129    

DOI:10.1080/87559129609541085

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129609541086

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129609541087

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129609541081

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor