摘要:

ABSTRACTUndenatured oxymyoglobin and deoxymyoglobin were the pigments responsible for pink color in pork roasts cooked to 65°C. Roasts cooked to 82°C had gray internal color after cooking, but panelists noted development of pink internal color after refrigerated storage. Reflectance spectra of pink slices from roasts cooked to 82°C, then stored for 12 days at 2°C, were characteristic of denatured globin hemo‐chromes or related nonnitrosyl hemoch

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03209.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTSurimi‐like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi‐like material tended to have lower mi‐crobial counts and less lipid oxidation than unwashed counterparts. Increasing salt content increased lipid oxidation (P<0.05), degraded color and improved (P<0.05) textural integrity. The surimi‐like boar material had equal or better binding properties than fish surimi at a 5% level and did not consistently result in detectable boar odor. Roasts without binder were comparable or better in textural and microbial characteristics than those with binders. Restructured, precooked, pork roasts were successfully produced with 0.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03210.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTFrankfurters were manufactured from lean meats (100% beef and 50:50 beef‐pork) to contain reduced levels of fat (about 1.3%). A curing solutibn was added to yield 160% of fresh meat weight. Three processing methods, coarse ground tumbled, fine ground tumbled and fine ground emulsified were used. All products were cooked in live steam to 71°C internal temperature. Product yields, penetrometer values, color, chemical composition, caloric content and added water were evaluated. Emulsified frankfurters from 50:50 beef‐pork mixtures at 160% cure had texture similar to conventional product as well as increased (P<0.05) yields, acceptable color and 74% fewer calo

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03211.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTStudies were conducted to determine the feasibility of using 3 forms of Alaska pollock (AP) as a partial substitute for meat in a nitrite‐cured product. The effect of several pre‐ and post‐processing storage conditions on N‐nitrosodimethylamine (NDMA) were studied in frankfurters substituted with 15 and 50% unwashed and washed mince and surimi. In franks made with unwashed mince, frozen stored prior to processing, NDMA increased during frozen storage; little change was observed in franks containing washed mince and surimi. Refrigerated storage of franks generally showed a decrease in NDMA with all 3 forms of fish. Overall, the use of washed mince and surimi at the 15% substitution level gave mean values less than 2 ppb NDMA, even after boiling. The results indicate that 50% unwashed AP mince should not be used as a partial substitute for meat in frank

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03212.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTA fluorometric assay for lipid hydroperoxide in meats and fish was developed using pea peroxygenase, a hydroperoxide‐dependent hy‐droxylase. The freeze‐dried microsome fraction of germinating pea seed was used as a peroxygenase source. Linear relationships between the hydroperoxide added (25 to 150 nmol) and fluorescence were observed with methyl linoleate hydroperoxide, linoleic acid hydroperoxide, triglyceride hydroperoxide, and phosphatidylcholine hydroperoxide. α‐Tocopherol at levels equivalent to those in meats and fish did not affect the peroxygenase reaction. The assay was specific for hydroperoxides. The method enables determination of total lipid hy droperoxides in sample homogenates without extracting total lipids from retail meats

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03213.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTVarious promoters and inhibitors of enzymic lipid peroxidation in catfish were investigated. At 100 ppm BHA, BHT, NDGA, TBHQ, PG, EDTA, STPP, TDPA, THBP, and ethoxyquin completely inhibited lipid peroxidation activity. Natural antioxidants, a‐tocopherol, P‐carotene, and rosemary powder, had moderate inhibitory effects. Sodium ascorbate and erythorbate at a concentration of 100 ppm activated lipid peroxidation; however, higher concenlrations of these antioxidants had inhibitory effects. Unlike ferric and ferrous ions, Cu++ions at 0.015 mM did not catalyze lipid peroxidation. Inorganic pyrophosphate and phosphate at 0.1 mM chelated ferric ion and inhibited lipid peroxidat

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03214.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTAscorbate uptake by muscle tissue of live channel catfish was affected by ascorbate concentrations (1000, 2000, and 3000 ppm), pH (5, 6, and 7) and duration of exposure (8, 16, and 24 hr.). The most favorable conditions for ascorbate absorption were exposure to 3000 ppm ascorbate at pH 5 for 24 hr. The increased muscle ascorbic acid concentration was 4‐fold higher than that of the control group (10 ppm). The ability of live channel catfish to absorb dissolved ascorbate via gills and/or intestines and distribute the antioxidant into muscle tissue provides a new approach to introduce water‐soluble antioxidants to aquacultured fish spec

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03215.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe lipid hydrolysis products in minced mackerel stored under vacuum at 2–3°C for 15 days were free fatty acids (FFA) and 1,2‐diglycerides (DG); no 1,3‐DG br monoglycerides were obsrved, Lysophosphati‐dylcholine fLPC and lvsoohosohatidvlethanolamine (LPE) increased and then ddcreased with time: Lysiphosphatidylserie was not observed. More FFA, 1,2‐DG, LPC, and LPE were detected in dark muscle than in light muscle. The initial fatty acid composition, by GC, showed no significant differences (α‐0.05) among whole, light and dark muscles. When the lipid extracts were separated into three fractions (1: mostly triglycerides; 2: mostly FFA, DG, and cholesterol; and 3: mostly phospholipid), the degree of unsaturation of the lipids in fraction 2 was between those in fraction 1 and 3 and increased with time. These findings support the possibility that fish lipid hydrolysis may affect fish

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03216.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTDuring extraction of lipids from catfish minced muscle using 9 solvent systems, phospholipid and triacylglycerol recoveries were similar when tissue was mixed on a vortex (under nitrogen) with about 20 vol of chloroform:methanol (2:1), hexane:isopropanol (3:2), chloroform :isopropanol (7:11), dichloromethane:methanol (2:l) or chloro‐form:methanol:water (2:2:1). Only a few minutes were required to extract a tissue sample by these methods as compared to a few hours for a Soxhlet extraction (petroleum ether) or for extraction by a dry column procedure (dichloromethane:methanol, 9:l). The time available for interaction of the muscle tissue with the dichlorome‐thane:methanol (9:l) system was critical in extraction of lipids, particularly phospholip

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03217.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe effects of protease inhibitors from potato, bovine plasma and egg white on the punch, torsion and color tests of arrowtooth flounder and pollock surimi were determined. At2%addition, the inhibitors increased the strength of arrowtooth gels while variable results were found with pollock gels. Bovine plasma produced a gel with a yellow hue while the gel with potato inhibitor was darkest.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03218.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY