摘要:

ABSTRACTA method is described for the quantification of tetrodotoxin (TTX) in crude extracts of puffer fish by capillary isotachophoresis. Conditions for isotachophoresis consisted of a leading electrolyte of 5 mM potassium acetate, pH 6.0, containing 0.2% Triton X‐100 and 0.5 vol of dioxane, and a terminating electrolyte of 10 mM β‐alanine adjusted to pH 4.5 with acetic acid. It was possible to quantify the TTX content of crude unfractionated puffer extracts, and obtain values similar to those obtained by mouse bioassays which are time con

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14870.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTChlorine incorporation into shrimp was determined following immersion in a 150 mg/L solution of HO36Cl. Approximately 2% of the36Cl in the original immersion solution was incorporated into the shrimp during the 30‐min immersion period; 75% of which was detected in the edible portion. Approximately 3% of the chlorine associated with the edible portion was detected in the CHCl3:CH3OH soluble fraction. Data indicated that chlorine incorporation in lipids is directly related to the degree of unsaturation. The trichloroacetic acid (TCA) precipitable protein fraction contained 22% of the36Cl associated with the edible portion. Seventy‐three percent of the chlorine associated with the edible shrimp tissue existed as36Cl−. Negligible amounts of chlorine were detected in the control frac

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14871.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTA bacterium isolated from Indian mackerel (Rastrelliger kanagurta) and identified asPseudomonas marinoglutinosa, was found to produce appreciable amounts of extracellular protease when grown in nutrient medium. This enzyme which degraded several proteins, was found to be most active against mackerel myofibrillar proteins. The optimum temperature and pH range for enzyme activity were 50°C and 7–8 respectively. Treatment of mackerel actomyosin with the protease at 0–2°C for 4 days resulted in degradation of the protein as assessed by release of tyrosine, loss in Mg++‐dependent ATPase activity and changes in SDS‐polyacrylamide gel electrophoretic

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14872.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTCooked light meat (Pectoralis superficialis) from broiler carcasses chilled (4 hr, with agitation) in 5% (w/w) sodium chloride (NaCl), 5% (w/w) potassium chloride (KCl), or ice slush was evaluated for moisture content, tenderness (shear force), chloride ion (Cl) concentration, and sodium ion (Na) concentration. Water uptake of the carcasses during chilling was determined. Chilling in either salt solution increased cooked meat moisture, increased chloride ion concentration, and decreased shear force values. Sodium level and water uptake were increased by NaCl brine ice‐slush chilling. Samples chilled in NaCl had higher chloride concentrations and lower shear force than samples chilled in KC

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14873.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTThere is a lack of information on thermal and other properties of foods, especially food mixtures. Physical properties of beef loaf prepared following formula and procedures used in alternate foodservice systems were determined: heat capacity (0.88 cal/g°C uncooked, 0.91 heated to 60°C) moisture content (72.1% uncooked, 66.2% heated), thermal conductivity (0.40 w/cm°C uncooked, 0.47 heated), fat (17.6% uncooked, 13.0% heated) and density (1.00 g/cm3uncooked and 0.70 heated). The surface heat transfer coefficient for a forced convection oven was also determined (62 w/ m2°C.) Times to heat beef loaves to specified ending temperatures in a forced convection oven at 163°C and 176°C were calculated. There was less than 1 min difference in calculated heating time required to reach the desired end temperature. The actual times to reach ending temperature show very good agreement with the calculated

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14874.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTBovine skin corium obtained from freshly slaughtered cattle of increasing biological age showed greater resistance to the action of acids, as measured by extractable collagen. Citrate‐soluble content of corium from fetal skin was 30.9%, while that of 3 to 6‐wk old calf was 6.4% and of 18‐month steer was 3.2%. Similar trends were also noted in neutral salt‐soluble (NSC) and pepsin‐treated, acid‐soluble (PSC) fractions. The greater resistance to degradation in biologically older bovine collagen is thought to be directly related to increased cross‐link formation. Gel permeation chromatography, using a newly developed μ‐Bondagel column, was found to provide a rapid means for separation and determination of molecular s

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14875.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTAssessments were made of the meat properties of four muscles of differing connective tissue content, from both Achilles tendon‐hung and tenderstretched (suspended from the sacrosciatic ligament) sides of buffalo (Bubalus bubalis) and Brahman–cross steers of similar mean age (51 months) and carcass weight (ca 230 kg). Color measurements indicated that muscles from buffalo were darker although ultimate pH values of the groups did not differ. Adhesion, compression, and Warner‐Bratzler peak shear force minus initial yield force values were significantly greater in buffalo than in beef muscles; indicating greater connective tissue contribution to toughness of buffalo meat. Taste panel assessment of muscles of relatively low connective tissue content in beef, indicated that generic differences in tenderness were slight although buffalo meat was less juicy than beef. Flavor and overall acceptability of buffalo meat were significantly less than for

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14876.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTThe objective was to quantify the relationship between water imbibing capacity of soybean components and their rheological characteristics in suspension. These components were: full fat soy flour, desludged full fat soy flour, defatted soy flour, soybean cell wall material and soybean sodium proteinate. It was found that the relationship between the ratio of the total to imbibed water (T/I) and consistency coefficient for all components at all concentrations could be expressed by a single curve. Flow behavior index vs T/I for all components also showed a single curve. A plot of apparent viscosity against T/I at the maximum shear rate showed that the data for all components at all concentrations fell on the same curve at a given shear rate.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14877.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTThe changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm3/g in CCI4‐benzene solution, 0.355 cm3/g in 50% glycerol‐water mixture, 0.574 cm3/g in water at pH 7, and 1.18 cm3/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microsc

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14878.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTThe effect of water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when awwas increased from 0.32 to 0.75. Storing the powder at awof 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system compo

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14879.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY