摘要:

ABSTRACTThe lipid content and fatty acid profiles of seven lesser known protein foods in Nigeria, which include raffia palm and oil palm weevils(Rhynchophorussp.), shrimps(Palaemonetessp.), periwinkles(Pachynelania byronesis),snails(Vicapara quadrata),tropical oysters(Thais haemastrama)and crayfish(Palaemonetes varians),were determined. The total lipid content (% fresh weight, FW) ranged between 1.8 ± 0.1 and 9.8 ± 0.1. The range of values for neutral lipids, total phospholipids, and glycolipids (mg/g FW) was 10.1 ± 0.7 to 53.6 ± 1.5, 6.1 ± 1.3 to 30.1 ± 1.5, and 2.5 ± 0.2 to 13.1 ± 0.9, while those of total cholesterol and triacylglycerol content (mg/g neutral lipids) were 1.4 ± 0.1 to 7.1 ± 0.2 and 8.3 ± 1.1 to 47.0 ± 1.5, respectively. Crayfish and palm weevils contained higher amounts of total cholesterol and phospholipids, compared with the rest of the foods. The fatty acid profiles showed variation among the different foods. Palm weevils, periwinkles, snails and tropical oysters were shown to contain substantial amounts of essential fatty acids, especially linolenic aci

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1995.tb00528.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTGlucose oxidase (GOD) produced by a strain of Penicillium(Penicillium variabile P16)was employed, in a model system, to control the activities of tomato lipoxygenase (LPO), polyphenoloxidase (PPO), and peroxidase (POD). GOD in‐hibited all three enzymes, at the typical pH of tomato fruit (4.3), i.e., the LPO was inhibited up to ca. 88%, the PPO up to ca. 63% and the POD up to ca. 50%. GOD also prevented β‐carotene bleaching caused by these enz

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1995.tb00529.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTMechanically deboned whole capelin(Mallotus villosus)mince was subjected to a three‐step washing process using cold (<10C) water alone or a combination of aqueous solutions of either 0.5% NaCl, 0.5% NaHCO3, or both. The NaCl‐NaHCO3‐washed mince showed higher apparent viscosity than mince washed with NaCl or cold water. The apparent viscosity and protein solubility of the homogenate was significantly reduced by heating to 35C, by overnight incubation at ambient temperature, or upon incorporation of sodium tripoly phosphate or sodium alginate at concentrations up to 0.3%. The results suggest that a low‐viscosity soluble protein dispersion could be prepared using washed capeli

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1995.tb00530.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1995.tb00531.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY