摘要:

ABSTRACTThe effect of ionic strength on the thermal gelation process of myosin was investigated by dynamic viscoelasticity measurements. The dynamic viscoelastic behavior of myosin was divided into three ionic strength groups. Each ionic strength group was closely related to the state of myosin molecules before the rise in temperature. Both the head and the tail portions of the molecule participated in the gel formation of myosin, but the temperature ranges differed. It was proposed that the first development of gel elasticity of myosin (30–45 °C) was attributed many to the tail portions of the molecules and that the second development (above 50 °C) was mainly to the head porti

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06014.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTTo elucidate the roles of the head and the tail portions of the molecule in the thermal gelation of myosin, the gelation characteristics of heavy meromyosin (HMM) and of light meromyosin (LMM) were investigated. The aggregation process of HMM corresponded to that of myosin alone in the temperature range above 50°C. Both the dynamic viscoelastic behavior and the aggregation process of LMM agreed fairly well with those of myosin alone in the temperature range up to 45 °C. Therefore, the first development of gel elasticity of myosin was attributable mainly to the tail portion of the molecule and the second was to its head portio

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06015.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTVacuum and nonvacuum packaged samples of tuna or tuna spiked withKlebsiella oxytocaT2,Morganella morganiiJM orHafnia alveiT8were stored at 2°C and 10°C and examined for bacterial growth and histamine production on day 3, 6, 10 and 15. Unlike those stored at 2°C, tuna samples stored at 100°C showed significant bacterial growth over time and had high levels of histamine (>200 mg/100g tuna on day 15). Vacuum packaging did not show any beneficial effect in controlling bacterial growth and histamine production on tuna samples at these two temperatures. Low temperature storage was more effective than vacuum packaging in controlling histamine production by the bacteria tes

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06016.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe quality changes during frozen storage of two underutilized species of fish: mackerel (Scomber scombrus), a fatty species, and white hake (Urophycis tenuis) a nonfatty, gadoid species, with or without a bag, vacuum, and/or erythorbic acid, were measured using the dimethy‐lamine (DMA) test for hake and the thiobarbituric acid (TBA) test for mackerel, and by Instron deformation, expressible moisture, thaw drip, cook loss, and sensory evaluation for both species. Texture deterioration and lipid oxidation limited the shelf‐life of hake and mackerel, respectively. Air (oxygen) prolonged the shelf‐life of hake but lessened that of mackerel. Erythorbic acid accelerated the rate of texture deterioration in hake but inhibited the rate of lipid oxidation in mac

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06017.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTProximate analysis and fatty acid composition of eight commercially important species of Lake Superior fish were determined. Palmitic acid (C16:0) was the predominant saturated fatty acid, accounting for 68–79% of total saturated acids. Oleic acid (C18:1) was the most abundant monounsaturated fatty acid. Linoleic acid (C18:2), linolenic acid (C18:3), eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) were the predominant polyunsaturated fatty acids. Brining, smoking and refrigerated storage caused a reduction in total lipid, but only a small loss in n‐3 fatty acids. The data revealed that most Lake Superior fish examined were excellent sources of polyunsaturated fatty acids with very high levels of omega‐3 (n‐3) fatty acids, especially eicosapentaenoic and docosahexaenoi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06018.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTA fluorometric method and a rapid paper test method were developed for differentiating fresh from frozen‐thawed fish. The methods were based on measurement of the activity of neutral β‐N‐acetylglucosa‐minidase. This enzyme, found in fish red blood cells, was inactive in intact cells but was activated when cells were disrupted by freezing and thawing. Both methods were applicable for testing most common edible fish prior to filleting and required about 20 min using a

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06019.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe fat‐soluble vitamins A, D and E were determined by a liquid chromatographic method. The vitamins were extracted from the tissues with chloroform and methanol, saponified and separated on a Lichrosorb normal phase column followed by UV detection. Recoveries of added vitamins in liver samples were 93.0% for vitamin A, 90.0% for vitamin D and 92.1% for vitamin E. The results from a study of fat‐soluble vitamins in samples of albacore showed that the vitamin A and D were found only in fish liver and vitamin E was found in the liver and the edible mus

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06020.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTSix New England marine species, yellowtail flounder (Limanda ferruginea), whiting (Merluccius bilinearis), scup (Stenotomus chrysops), butterfish (Peprilus triacanthus), mackerel (Scomber scombrus) and herring (Clupea harenqus), were stored on ice whole, dressed or skin‐on fillets and tested for freshness using the GR Torrymeter. Whole forms of flounder, whiting, scup and butterfish were examined for odor and general appearance. Torrymeter variability and linear relationships during the storage period were established. While the total pattern of Torrymeter decline followed a polynomial regression, quality curves had linear portions with significant correlation coefficients up to 7–8 days of storage. The rate of deterioration of fatty fish was faster than for flounder or scup. A significant linear correlation existed between sensory data and Torrymeter val

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06021.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTBased on round fish weight, the yields from processing Pacific whiting into surimi included 43.3% planks, 36.2% minced flesh, 23.8% washed and pressed flesh, 19.5% refined flesh and 21.4% surimi (91.7% refined flesh plus 8.3% cryoprotectants). After washing (3:1; watenminced flesh) and pressing twice, 40.6% of the original lipid and 77.4% of the original ash were removed from the minced flesh. Surimi contained 54% extractable myofibrillar protein. Egg white (EW), whey protein concentrate and soy protein isolate at 0 to 5.0% levels were evaluated as protein additives to heat‐set gels. EW, at the 3.0% level produced superior gel hardness and elasticity (P≤0.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06022.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe cryoprotective property in surimi and the texture‐modifying and freeze‐thaw stabilizing properties in molded (shrimp‐type) and fiberized (crab leg‐type) products of powdered cellulose were studied using Instron testing and sensory evaluation. Particle size, level and manner of incorporation of cellulose with varying combinations of modified starch of sorbitol/sucrose were the main parameters studied. In both molded and fiberized products, compressive force (cohesiveness) and penetration/shear force (firmness) decreased with an increased concentration of cellulose. Cellulose significantly modified texture at 2% by reducing the increase in firmness after freeze‐thaw cycles. Substitution of 2% cellulose for modified starch in surimi‐based products or for cryoprotectants in surimi did not alter freeze‐t

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06023.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY