摘要:

ABSTRACTStudies were conducted to determine the feasibility of using minced flesh of Pacific hake (Merluccius productus) as a partial replacement of red meat in a frankfurter formulation. Frankfurters were evaluated by a sensory panel and by physical and chemical methods. Changes in parameters were monitored over 8 wk of storage at 2°C. Increased percentages of hake in the formulation resulted in decreased ratings for all sensory parameters. No significant differences in ratings for odor, flavor, or appearance and color were found for 0% vs 10% hake frankfurters. Frankfurters containing 10% hake were rated significantly lower in texture, juiciness, and color and appearance, but inconsistant results were observed on a weekly basis. Thiobarbituric acid numbers increased during storage, and shear values decreased as the percentage of hake in frankfurters was increased. Microbial analyses showed low counts for all formulations, and little or no growth occurred during storage

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07376.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThree flaking head sizes (3.0, 6.9, and 12.7 mm) were used to comminute −5.6 and 2.2°C pork trimmings. Eighteen size‐temperature blends were formulated to study their influence on the chemical, physical and organoleptic properties of restructured pork. Meat temperature did not affect water‐holding capacity; however, the 2.2°C products had less cooking loss than −5.6°C products. Samples containing 2.2°C meat, flaked through the 3.0 mm head, had less cooking loss than those flaked with the 6.9 or 12.7 mm heads. Juiciness, tenderness and acceptability scores were higher for blended samples than for unblended samples. A higher quality product can be produced by blending small and large flakes of different temperatures in a

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07377.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTConsiderable research has been conducted in recent years on the accelerated method of pork processing, the processing of pork without carcass chilling. A limited amount of information exists regarding the emulsion properties of tissues handled in this manner. Alternate sides from 48 pork carcasses were processed in either an accelerated or conventional manner. Lean and fat tissue from the sides was incorporated in a standard frankfurter emulsion. Proximate analyses of the frankfurters prepared from the two forms of processed pork revealed no significant differences. Similarly, no differences were found for normal or severe cookout of finished frankfurters. Differences in emulsion stability values were not significant for total ml of loss per 100g emulsion (6.35 and 5.69, respectively, for accelerated and conventional). Accelerated processed frankfurters possessed greater (P<0.01) gel/water loss (4.89 ml/g). than conventionally processed pork frankfurters (4.61 ml/g). The accelerated processed pork resulted in less fat loss (P<0.05) than did the conventionally processed franks; and the accelerated pork emulsion percent solids (0.84 ml/g) was higher (P<0.01) than the conventionally processed pork frankfurters (0.38 ml/g). No significant difference was obtained for emulsification capacity of the lean pork tissue that had undergone accelerated or conventional processing prior to use in frankfurter production.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07378.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe effects of cooking method, reheating method and frozen storage on physical, chemical and palatability factors of restructured pork patties were evaluated over a period of 6 wk. Frozen restructured pork patties (25% fat) were cooked using a convection oven or an electric grill. Cooked patties were vacuum packaged and refrozen for subsequent reheating and evaluation initially and following storage periods of 2, 4 and 6 wk. Reheating devices employed were a microwave oven, a convection oven and an infrared oven. Samples cooked using the convection oven had greater moisture contents and higher 2‐thiobarbituric acid (TBA) values than those patties cooked using the electric grill. Percent protein, fat, ash and cooking loss were greater for the electric grill treatment due to greater moisture loss. The TBA values increased to 2 wk of storage and then remained relatively stable. Cooked color was more acceptable initially than after 6 wk of storage. The control treatment, which was not reheated, had the lowest cooking loss and the infrared oven reheating treatment had the highest cooking loss. Taste panel evaluations were in the acceptable range both initially and after 6 wk of storage. Both cooking methods and all reheating methods also yielded acceptable products as evaluated by the taste panel. Cooking and reheating with convection ovens should be recommended if precooking and reheating of restructured pork is deemed necessary for fast food and institutional establishments. This procedure will yield an acceptable product with a lower cooking loss than any of the other cooking/reheating combinations studied. However, if time is of importance, reheating with microwave ovens may be considered although this method will yield a less juicy product with higher cooking losse

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07379.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTMeasurements relating to appearance, bacterial populations, tenderness, and flavor were made on samples of longissmus dorsi muscle from matched hot boned and conventionally chilled halves of beef during 20 days of storage. Slower bacterial growth, higher tyrosine values, darker color, and higher creatine content were observed in hot boned meat than conventionally chilled meat throughout the storage period. Muscle fragmentation in hot boned meat increased during storage. Initially, hot boned meat had lower muscle fragmentation than did conventionally chilled meat, but by the end of storage the muscle fragmentations were approximately equal for both treatments. Creatinine and pH were approximately equal for both treatments.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07380.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTSix patty formulas containing mechanically deboned broiler meat (MDBM), hand deboned fowl meat (HDFM) and structured protein fiber (SPF) from soy were evaluated for proximate composition, rancidity, color, force to shear, and sensory profiling by Quantitative Descriptive Analysis (QDA). As level of MDBM decreased, moisture and protein contents, L values (lightness) and shear values increased correspondingly; fat content, aLvalues (redness) and TBA values decreased; and products were perceived as being lighter, more chewy and elastic, and less juicy. Interchangeable ratios of 40:60/60:40 MDBM and HDFM can be incorporated with SPF to yield products of good quality.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07381.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe objective of this research was to compare four methods of producing frozen poultry parts. Parts were chilled either in tap or ice water and blast frozen or chilling was by‐passed with parts frozen in blast, Freon or nitrogen freezers. Nitrogen frozen parts had the least bone darkening. Immersion chilled parts had the greatest amount of lipid oxidation. Shear press analysis showed an equal degree of tenderness for all freezing methods. Results of a taste panel analysis indicated that panel members preferred the hot‐cut, immersion chilled parts, but that poultry frozen immediately after hot cutting is an acceptable prod

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07382.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTFifty light‐weight heifers were slaughtered and selected sides were electrically stimulated with 50 impulses of 1.0 set duration (machine setting = 100 volts, 5 amps, 50–60 cycles per set: producing a 440 volt potential difference between electrodes). Treatment groups consisted of certain combinations of electrical stimulation (ES) and/or paired control (C) sides stored for 7 or 21 days postmortem. In the treatments involving ES vs C, ES had a significant effect on lean maturity and overall maturity (more youthful) and in one group resulted in higher marbling and final USDA quality grade than the C sides. Lean color was significantly improved and incidence of “heat‐ring” was reduced by the ES treatment. Significant decreases in shear force were observed for 21 day ES vs 21 day C; 21 day C vs 7 day C and 7 day ES vs 21 day C. These data suggest that electrical stimulation could be utilized to improve certain quality‐indicating characteristics and allow carcasses to be graded sooner than normally processed carcasses. In addition, the ES treatment could substantially reduce the time of cooler aging needed to assure optimum

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07383.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe effects of cooking by baking, pan frying and deep fat frying on the lipid content and composition of breaded and nonbreaded fillets of lake trout (Salvelinus namacush), white sucker (Catastomus commersonni) and bluegill (Lepomis macrochirus) were determined. Cooking resulted in moisture loss. Breading absorbed significant amounts of frying oil but reduced moisture loss from fillets. Fillets from trout did not absorb lipid material whereas those from sucker and bluegill absorbed significant amounts of oil. The fatty acid composition of trout changed little whereas those of sucker and bluegill, which absorbed frying oil tended to reflect the fatty acid composition of the oil. Changes in the concentration of phospholipids varied with method of cooking and species of fish. There was a significant decrease in cholesterol content of all species following cooking.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07384.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTMechanically deboning several traditional and underutilized fish species increased the microbial count tenfold. The shelf life of the minced fish at 2° and 12°C was 5 and 3 days respectively with a corresponding total bacterial count of 1.0–5.0 × 108/g. The bacterial and Coliform counts during frozen storage (up to 3 mo, −25°C) showed little or no change. Frozen minced fish samples thawed from ‐25° to 2°C at thawing rates of 1.2, 1.6, 5.0, and 12.5°C/hr all had the same final bacterial count. Psychrotrophic bacteria in a beef‐fish mixture stored at 2°C grew at the same rate as fish or beef alone. At 12°C the bacterial growth in the beef‐fish mixture was slower than in

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb07385.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY