摘要:

ABSTRACTA recirculating valve‐homogenizer was used to compare the emulsifying properties of bovine serum albumin and milk proteins. The energy input per unit volume was directly obtained from the mean maximum valve head pressure per stroke. The mean maximum velocity of the emulsion in the valve head was 83m sec−1during a valve opening time of 150 × 10−3sec reflecting a large velocity gradient per stroke of 4.2 × 10−6m3The method detected changes in the emulsifying activity of proteins resulting from chemical modification, and from process or environmental factors, e.g., ionic strength. The valve‐head pressure profile was used to compare the fluidity of the emulsions at different levels of energy input per unit volume (E) and an apparent viscosity index (AVI) has be

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08562.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe wide range of cholesterol values given in the literature forLoligo pealeiandIllex illecebrosusis confusing to people who are designing low cholesterol diets for health purposes. These species were analyzed for proximate composition, fatty acid content, and cholesterol content in order to provide information to consumers and health care professionals. A sampling of both species of squid over a 2‐yr period revealed that cholesterol values ranged from about 110 mg up to 450 mg/100g raw tissue with no apparent correlation with season or location of catch. The wide range of values, therefore, seems to reflect natural occurences. Omega‐3 fatty acids make up over 50% of the total fatty acids, but these squid, because they are low in fat (about 1.5%), contribute only about 0.5g of these fatty acids per 100g in the d

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08563.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe thermal behavior of tilapia muscle proteins was investigated by differential scanning calorimetry at various stages in the processing of surimi and during purification of myosin and actin. A shift in the thermal transition of actin to lower temperature was observed and the enthalpies of denaturation for both actin and myosin decreased with further processing. Salt addition also induced shifts in denaturation transitions to lower temperatures and decreased enthalpies of denaturation.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08564.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTLipid stability of smoked Great Lakes whitefish was affected by salt level, presence of nitrite, and the type (wood vs liquid) and level of smoking used during processing. The addition of salt significantly (p<0.01) increased the levels of oxidation. However, of the salt containing samples, the 4% salt (water‐phase) were the least oxidized. Wood smoke exhibited significantly (p<0.01) greater antioxidant activity than any of the levels of liquid smoke tested. The addition of nitrite to smoked whitefish significantly (p<0.01) reduced the level of oxidation, and did not result in the formation of N‐nitroso compou

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08565.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTWash water (WW) samples were collected from three clam plants (A, B, and C) during various processing stages, spray‐ and freeze‐dried, analyzed for proximate composition, mineral and amino acid content and volatile flavor profiles. Selected WW samples were evaluated for possible incorporation into clam dips in place of clam meat and juice. Glucose accounted for more than 75% of total carbohydrate in selected WW samples. Glutamic acid, aspartic acid, glycine and alanine were the major amino acids in some of the selected WW of three clam plants. Selected freeze‐dried WW samples may be added at 1.75% (w/w) to clam dip in place of clam meat and juice without any significant changes in overall acceptability, taste, odor, texture and appea

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08566.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTCrawfish chitosan, prepared from crawfish shell chitin, was demonstrated to be an effective ligand‐exchange column material for recovery of amino acids from seafood processing wastewater. In comparison with commercial chitosan, crawfish chitosan, loaded with copper or amino copper, showed higher recovery rates of amino acids. Recovery from amino copper‐crawfish chitosan columns was pH dependent, with reduction at higher pH values. Eluatc was completely free of copper ions when treated with a second crawfish chitosan column. The amino acids recovered by this treatment have potential application as seafood flavors in terms of their sensory attribu

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08567.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTPhenoloxidase (PO) from lobster cuticle existed as a large inert enzyme (IPO1) which became active (15‐fold increase) upon incubation at 4°C and 3 days storage. Electrophorcsis of day 3 extracts showed that the large enzyme disappeared gradually while a new PO (EAPO) developed (Mw of 62.5 kDA). Trypsin treatment yielded a similar enzyme (TAPO2; 64 kDA). Kinetic properties such as Km and Eaindicated that dihydroxyphenylalanine (DOPA) appeared to be a more physiologically important substrate for the trypsin treated PO than EAPO. In addition, temperature and pH properties indicated that different structural and functional properties existed between the three forms (IPO1, EAPO, TAPO

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08568.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTA method for the extraction by C18columns and HPLC analysis of bitter components of virgin olive oils was developed. Factorial design showed the suitability of using two columns and three HPLC analyses per sample. An equation obtained by multiple regression analysis, related bitterness with the area of peaks, which explained 92% or variance.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08569.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe stability of crude or purified melon oil extracted from unroastcd and roasted seeds ofCitrullus vulgarisSchrad under selected storage conditions was investigated. Purification did not affect the fatty acid composition of the oil. There were no differences in the levels of alpha‐tocopherol and beta‐carotene in the crude oil from roasted and unroasted seeds. Purification and bleaching of the oil led to losses in both alpha‐tocopherol and beta‐carotene. Purification lowered the stability of the oil even in the presence of added butylated hydroxyanisole. The stability was lowest in the purified and bleac

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08570.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTGas‐liquid chromatography was used to determine the essential oil compositions of thyme, cumin, clove, caraway, rosemary, and sage. The basic components of these oils were thymol, cumin aldehyde, eugenol, carvonc, borneol and thujonc, respectively. The antifungal potential of the oils againstAspergillus parasiticuswere investigated. The essential oils caused complete inhibition of both mycelial growth and aflatoxin production. The effectiveness followed the sequence: thyme>cumin>clove>caraway>rosemary>sage. The major components of the essential oils produced an inhibitory effect at minimum inhibitory concentrations equal to those obtained with the oil

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb08571.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY