摘要:

Hot‐boned (HB) beef was chilled from ca. 32°C to 21°C within 6, 9, or 11.3 hr after fabrication and continuously chilled to 2°C. The counterparts were conventionally processed (CP) and were used as controls. The bacterial counts on HB beef were proportional to the time required to chill HB beef to 21°C. The number of significantly different phena between HB and corresponding CP beef paralleled the chilling rate. The slower chilling rate resulted in more different microbial profiles and encouraged more growth of lactic acid and saccharolytic bacteria than the faster rate. The microflora at the time of packaging subsequently affected the microflora after storage. The initial chilling rate significantly affected the number and the kinds of organisms that developed on the meat surface. Proper chilling of HB beef will provide a microbiologically safe pr

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13744.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Television image analysis offers a method for the automatic determination of surface areas. The method was tested for its suitability for use in the quantitative estimation of raw and gelatinized collagen, elastin and bone particles of histological sections of meat and meat products. Five different experiments show that television image analysis correlates closely to the results obtained using the point count technique (correlation coefficient r>0.981), the bone content determined by chemical means (r>0.97) as well as the experiments using added collagen (r = 0.988) and elastin (r = 0.854). It can be concluded that the automatic image analysis is an adequate alternative to chemical analysis.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13745.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Electrical resistance heating at two voltage levels was used to heat muscle batters containing a variety of sodium salts. Peak heights or depths from Instron curves indicated resistance of heated muscle batters to expansion or contraction. Batters heated at the higher voltage had increased peak heights, higher temperatures at which the batters reached that peak and decreased peak depths. Batters with sodium nitrite became less fluid in the initial stages of heating and expanded more with heating than those with water only. Sodium chloride increased peak heights and increased the temperatures at which the batters reached those peaks. Batters with sodium chloride and sodium tripolyphosphate were the least fluid during heating and began to expand at the lowest temperatures.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13746.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The chemical iron profile of a soy‐hamburger patty was determined both before and after frying, as well as after supplementation with selected organic acids and/or exogenous iron sources at various pH values. The capacity of an organic acid to enhance iron availability in man, as estimated by chemical means, was dependent upon heat treatment, exogenous iron source, and pH. While frying caused marked reductions in soluble iron at pH values of 5.7 ‐ 6.0, combinations of an elemental iron source with either ascorbic, lactic, citric, or malic acid produced significant increases in percent soluble iron at pH 2, 4, and/or 6. Based on both solubility and technological feasibility, hydrogen reduced elemental iron was considered the most suitable iron fortificant for soy in a soy‐hamburger

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13747.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The loss of available lysine was measured in fish flour samples prepared at 25°C and water activities (aw) of 0.33, 0.44 and 0.65, sealed and then held at 25, 38 and 45°C. The loss rate was compared to the loss rate of product similarly humidified and held at each temperature but stored open at the original relative humidity corrected for temperature. Theoretically, if there is no effect of temperature on aw, then the rate constants should not differ between the systems. It was found that the sealed systems had a greater loss rate. The results also indicate that the FAO specification of zero available lysine loss after storage at 38°C for 6 months was exceed

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13748.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The effect of conventional cooking methods and the influence of season upon proximate composition, mineral, and fatty acid profile was studied in catfish (Ictalurus punctatus, Rafinesque) fillets. Seasonal (August, December, and April purchased fillets) influences were minimal. As expected, fried catfish fillets had significantly altered (P ≤ 0.05) fatty acid profiles compared to the raw and baked fillets. All three cooking treatments resulted in significant differences (P ≤ 0.05) in proximate composition and in the levels of potassium, phosphorus, magnesium, and iron. The information presented would be useful for nutrient data banks when dietary intake of such items is of inter

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13749.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Factors affecting the efficiency of the stress‐relaxation test for differentiating between textural properties of fish loaves prepared with NaCI and CaCI2were studied. Speed, level of deformation, sample thickness and surface area variously affected the compression forces and the relaxation times. The highest ratios between the NaCl and CaCI2samples with respect to compression forces and relaxation times were obtained with a speed of 20 cm/min, up to 50% deformation, and sample thickness above 1.5 cm. Surface area did not affect the ratios. The test was sensitive enough to detect changes caused by small salt increments. Testing conditions that minimize compression force and relaxation time ratios of different textures should be avoide

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13750.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Chicken egg white ovomucoid was hydrolyzed with pepsin, fractionated by gel filtration, and the reactivity to anti‐ovomucoid antibody was detected in the two carbohydrate‐containing fractions. Immunoreactive fragments separated from these fractions by immunoaffinity chromatography were positive to both protein and carbohydrate staining, i.e., glycopeptides. Ovomucoid glycopeptides prepared by pronase‐hydrolysis did not have this immunoreactivity. These results show that some glycopeptides with immunoreactivity remained after peptic hydrolysis, suggesting that the carbohydrate moieties of ovomucoid exert a protective effect against peptic hydro

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13751.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

A technique is described for the simultaneous determination of a wide range of angiotoxic sterols in foods produced by the oxidation of cholesterol. Gas chromatography using on‐column injection onto a bonded phase fused silica capillary column gave excellent separation of the oxides examined. Combined gas chromatography‐ mass spectrometry was used to confirm the identities of the trimethylsilyl ether derivatives of the various sterols and 6‐ketocholestanol was found to be an acceptable internal standard for determination. Analysis of powdered scrambled egg mix showed the presence of several cholesterol oxides, with cholesterol‐5α,6α‐epoxide, cholesterol‐5β,6β‐epoxide and 7‐ketocholesterol predominating. Other atherogenic sterols identified included 25‐hydroxycholesterol, 7α‐hydroxycholesterol, 7β‐hydroxycholesterol and

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13752.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Interest in the production of high‐quality spice products has encouraged scientists to investigate the effects of cryogenic milling on spice quality. Gas chromatographic analyses of ether extracts, direct headspace samples and traditional volatile oil determinations accompanied by sensory analyses of the spices were made to determine if cryogenically milled spices were comparable to ambiently milled spices. Results indicated that cryogenically milled spices retained more of the volatiles of the natural spice. Untrained odor panelists were able to detect differences in some ambiently and cryogenically milled spice

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13753.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY