摘要:

AbstractEffects of glycerol on the quality of ground and whole pancreas stored frozen at ‐30 °C were studied. The quality was assessed from quantitative changes in soluble proteins, proteolytic enzyme activity, and insulin content. Grinding was found to enhance the effects of the cryoprotector due to its uniform distribution in the tissue. A relationship between proteolytic enzyme activity and protein solubility was demonstrat

ISSN:0027-769X    

DOI:10.1002/food.19910350202

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractThe main muscle constituents in 100 male and female prawn as related to their moisture contents were analysed. The study was aimed to assess the nutritional state in which prawn exists and determine which sex is the more susceptible to changes. Significant higher levels of ash and water in males and relatively greater contents of fat, protein, carbohydrates, phosphorus and gross energy in females were determined. The data given in this study can establish the non starved condition in which the prawn exist. The variation in muscle constituents between male and female prawn reflects the differences in the sex development and their energy requirements during maturation.

ISSN:0027-769X    

DOI:10.1002/food.19910350203

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractProtease fromVitis viniferaL. (Macabeo variety) was partially purified (15‐fold) by PVPP and Sephadex gel G‐100 filtration and characterized afterwards by gel electrophoresis. The enzyme had an optimum pH of 2.50 and a Km value of 0.32 mM for haemoglobin. The results of applying diagnostic inhibitors indicated that the enzyme studied was a cysteine‐pro

ISSN:0027-769X    

DOI:10.1002/food.19910350204

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractEdam cheese was made from a mixture of cow/goat milk (1:1, v/v). The mixture of both milks was standardized to have 3.2% fat and a casein/fat ratio of 0.7, heated at 72 °C for 15 s, immediately cooled to 40 °C and divided into four portions. Acid fungal protease (Formase 200) was added at levels of 0.5, 1.0 and 2.0 g/kg of curd to the first three portions, and the last one was manufactured without the addition of acid fungal protease to serve as a control sample. The samples of control as well as those of different treatments were analysed for chemical and organoleptic properties when fresh and after 1, 2 and 3 months of storage at 12 ± 1 °C.The obtained results pointed out that the samples of Formase‐treated‐cheese exhibited higher values of soluble nitrogen/total nitrogen ratio (SN/TN), total volatile fatty acids (TVFA), titratable acidity (TA), and the flavour was developed faster as compared with the samples of control. A good quality Edam cheese could be produced with a high acceptability when Formase 200 was used at level of 1.0 and 2.0 g/kg of curd and the cheese was ripened for 2 mont

ISSN:0027-769X    

DOI:10.1002/food.19910350205

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractThe effect ofLaser trilobumspice on natural microflora of „köfte”︁, a Turkish ground meat product, prepared using three beef samples and stored at 7 °C and 20 °C was evaluated. Little or no inhibition was seen in all products and temperatures with 1.0% spice. Growth of natural microflora, namely total viables, coliforms, psychrotrophs and yeasts‐moulds, was significantly inhibited by 2.0% of the spice, especially at 7 °C. The inhibitory effect of the spice increased with decreased fat content and increased water and protein contents of beef samples. It was concluded that the usual addition of the spice improved the hygienic quality of the product containing low fat and sto

ISSN:0027-769X    

DOI:10.1002/food.19910350206

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractCommercial cellulase, hemicellulase, and pectinase enzymes were applied to hydrolyse sugar cane bagasse. Cell wall polysaccharides of this substrate were hydrolysed extensively. Maximum hydrolysis is obtained when commercial hemicellulase and pectinase are combined with cellulases. The digests were chromatographed by high performance liquid chromatography in order to obtain information upon the structure features of bagasse polysaccharides.

ISSN:0027-769X    

DOI:10.1002/food.19910350207

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractProtein digestibility has been estimated in dog when fed on two similar diets except their lipid quality (virgin olive oil and sunflower oil) from weaning up to 6 months of life. Experiments were carried out at 60, 105 and 150 days of adaptation to either diet.In dog, age does not seem to affect the protein digestive and metabolic utilization when fed on a high lipid content diet. A higher dietary fat percentage led to an increase of the mentioned parameters which could be caused to a delayed gastric emptying due to fat. As far as the fat quality is concerned, an improved protein digestive and metabolic utilization was evidenced in adult animals fed on olive oil. On the other hand, the weight progress was normal in both experimental groups. These results suggest that olive oil may have benefical effects on protein digestibility as compared to sunflower oil.

ISSN:0027-769X    

DOI:10.1002/food.19910350208

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350209

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractRosenkohl, der ohne Sproßstengel im Bereich von 0 bis +4 °C aufbewahrt wurde, zeigte in mehrjährigen Versuchen mit der Lagerdauer vorwiegend linear steigende Frischmasse‐ (bei 0 °C degressiv) und Fäuleverluste (bei 0 °C progressiv). Die lineare Abnahme der äußeren Qualität wird vor allem durch Vergilbung der Rosen, Fäuleaufreten am Lagergut und Geruchsbildung bestimmt und ist wesentlich größer als der lineare Rückgang der sensorischen Qualität, wobei Geschmack und Geruch als entscheidend anzusehen sind. Der Temperatureinfluß ist zwischen den untersuchten Bereichen mit Ausnahme zwischen +4 °C und Außenluftkühlung (+0,5 bis +4 °C) bei allen Merkmalen signifikant. Jährliche Anbau‐ und Sorteneinflüsse treten in ihren Auswirkungen erheblich zurück. Schnelle Abkühlung nach der Ernte auf Temperaturen ≤ 0 °C ist für Rosenkohl dringend erforderlich. Die temperaturabhängige Lagerfähigkeit zeigt einen exponentiellen Verlauf nach der Modellfunktiony= β1e−cθ(θ = Lagertemperatur in °C,c= Maßzahl für die Schn

ISSN:0027-769X    

DOI:10.1002/food.19910350210

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractIn mehrjährigen Versuchen wurden die unter maschinengekühlten (0° und + 4°C) und außenluftgekühlten Bedingungen (+ 0,5 bis 4 °C) eintretenden Lagerveränderungen von Rosenkohl, der ohne Sproßstengel aufbewahrt wurde, in Abhängigkeit von der Lagerdauer (xin Lagertagen) analysiert: Der ablaufende Atmungsvorgang führt zu einem linearen Rückgang des Gehaltes an Trockenmasse und einem zumeist linearen Anstieg des Trockenmasseverlustes im Produkt. Die typischen Verluste an Vitamin C (Ascorbinsäure + Dehydroascorbinsäure) und Gesamt‐Caroten folgen bei tieferen Temperaturen einem linearen Anstieg, bei +4 °C dagegen einem progressiven entsprechendy= β1x2. Der Anteil an Dehydroascorbinsäure an der Gesamtmenge nimmt mit der Lagerdauer geringfügig ab. Während die Monosaccharide einen zwischenzeitlich typischen Anstieg unter allen Bedingungen entsprechendy= α+β1x − β2x2aufweisen, nehmen die Disaccharide bei 0 °C verzögert (y= α ‐ β1x3) und bei höheren Temperaturen linear ab. Die titrierbare Gesamtsäure erhöht sich linear bis zu etwa 6,62 mmol/100 g FM (= +23%). Die große Temperaturempfindlichkeit von Rosenkohl wird durch die signifikanten Abstufungen der Regressionskoeffizienten für die Veränderung zwischen den Bedingungen von 0–4 °C belegt, nicht aber in allen Fällen zu den außenluftgekühlten Bedingungen. Bei den Sacchariden sind aber auch starke Auswirkungen der jährlichen Anbaubedingungen gegeben. Die phy

ISSN:0027-769X    

DOI:10.1002/food.19910350211

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY