摘要:

ABSTRACTBroiler breast patties cooked in a water bath (85°C vs 95°C) or oven (160°C vs 180°C) to an internal temperature of 83°C were stored at 3°C foT 3 days, reheated, and evaluated by headspace GC and thio‐barbituric acid (TBA) methods. Cooking temperature within the same cooking medium had no effect on TBA values or headspace GC profiles of cooked, stored samples. During post‐cooking storage TBA values and several headspace volatiles increased. The changes were more severe in oven‐cooked than water‐cooked patties, which could have been partly due to lower moisture content of the oven‐cooked patties. Significant correlations were found between TBA values and several major headspace volatiles (pentanal, hexanal, heptanal, and t

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14597.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTHeat‐induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L‐myosin) or L‐myosin tail subfragment was mixed with breast myosin (B‐myosin) or B‐myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat‐induced gel between L‐ and B‐myosin seemed to be caused by differences in filament‐forming ability and in gel‐forming ability of head and tail segments of

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14598.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTFreezing effects (−30°C, 90 days) on objective measures of muscle quality, bacterial growth and retail case life of thawed pale, soft, exudative, normal and dark, firm, dry pork were determined. Small but significant interactions (P lt; 0.05) did not interfere with interpretation of quality group and storage treatment effects. Frozen/thawed loin chops had slightly but significantly (P0.05). Freezing/ thawing significantly (P<0.05) reduced case life due to appearance of chops but did not affect time for spoilage odors to devel

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14599.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTInfluence of pH, salt, phosphate, cooking temperature, muscle variation, carcass sex and maturity on lactate dehydrogenase (LDH, E.C. 1.1.1.27) activity in bovine tissue slurries was investigated. LDH activity declined sharply as temperature neared 63°C at pH 5.6 and 6.4, but no activity was detected at pH 4.8. As salt and phosphate concentrations increased, LDH activity decreased. LDH activity varied greatly from muscle to muscle. Carcasses did not differ in LDH activity by sex, but showed a decrease in activity as maturity increased. LDH has potential as a determinant of the minimum heating endpoint in precooked beef and a rapid analytical test could be developed

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14600.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTChuck muscles and fat from silage plus grain‐ and forage‐fed steers were stored 7 days at 4°C before patty manufacture or processed into patties and stored at 4°C or −32°C. The thiobarbituric acid values were constant from 0 to 4 days for frozen patties but decreased (P<0.05) for refrigerated patties. Evaluated by an 11‐member trained sensory panel, frozen patties had lower (P<0.05) rancid flavor intensity than refrigerated patties; rancid flavor increased from 0 to 2 or 4 days storage in refrigerated patties. Frozen patties from silage plus grain‐fed steers had higher (P0.05) on refriger

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14601.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThirty‐two steaks from the longissimus muscle, fifth rib to third lumbar vertebra, were obtained from youthful carcass beef. Half were sterilized by ultraviolet light and all vacuum packaged and stored for 1, 14, 28 or 57 days at 2°C. After storage, steaks were examined for microbial populations, myofibril fragmentation index (MFI), cooking characteristics and shear force (SF). Aerobic and anaerobic counts decreased during storage. Psychrotrophic counts were low throughout. Sterilization had no effect on SF or MFI. Cooking loss tended (P<0.09) to increase with time of storage. SF values decreased and MFI values increased through day 14, but remained relatively constant after that. Results of SDS‐PAGE, SF and MFI indicate major changes in proteolysis of myofibrils and tenderness were completed by da

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14602.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTEffects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (>90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P>0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P>0.05) on microbial stability.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14603.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTConcentrations of 2‐(hydroxymethyl)‐N‐nitrosothiazolidine‐4‐carbox‐ylic acid (HMNTCA) in a variety of smoked meats and bacon were determined by a newly developed method based on derivatization of HMNTCA with diazomethane and analysis by high performance liquid chromatography‐thermal energy analyzer. Of samples analyzed, 4/8 raw bacon, 6/8 fried bacon, and 7/14 miscellaneous cured meat products contained 10–540 ppb of HMNTCA. Evidence suggested 2‐(hydroxyrnethyl)‐N‐nitrosofhiazolidine in fried bacon likely originated by heat‐induced decarboxylation of HMNTCA. Identity of HMNTCA in selected samples was confirm

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14604.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTRate of acid production and ability to produce antimicrobial activity were tested onP. acidilacticiH andL. plantarum27 during growth in a sausage formula mixture. Lactacel 75 was used as control. Starter culture did not affect water activity, pH, ash or protein content, fatty acid composition (except for nonadecanoate), cholesterol content or retention of moisture, protein, fat, ash or fatty acids. Sausages made withP. acidilacticiH had the lowest (P<0.05) retention (89.6%) of cholesterol during processing and storage. Sensory evaluation of fermented sausage and bologna prepared from the two starter cultures or from Lactacel 75 indicated both products were acceptable after 50–60 days storage at 4

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14605.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTReconstituted skim milk formed by a gel by acidification to

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb14606.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY