摘要:

ABSTRACTWild and cultivated channel catfish, rainbow trout, coho salmon, red swamp crayfish, white river crayfish and Eastern oysters were analyzed raw and cooked for proximate composition and ten vitamins. Cultivated catfish had 5 and salmon 2 1/2 times more fat than their wild counterparts. In all other species wild and cultivated samples had similar nutrient content. Cholesterol was independent of fat content and similar in wild and cultivated samples. Vitamin B12 in 100g met or exceeded the 1989 Recommended Dietary Allowance (RDA) for adults of 2 μg/day in all species. Other B vitamines seldom exceeded 10% of the RDA except for niacin in finfish. Vitamin A, ascorbic acid and folic acid levels were negligible

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05470.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThermal denaturation of myosin subfragment‐1 (S‐1), prepared from myofibrils (Mf) of Alaska pollack dorsal muscle by chymotryptic digestion, was well suppressed by sorbitol addition in a concentration dependent relationship. ATP and ADP also suppressed the ATPase inactivation significantly at different degrees. On the contrary, pyrophosphate (PPi) accelerated the inactivation by several‐fold; half the maximal acceleration occurred at about 30 μn, M PPi concentration. The accelerated inactivation by PPi addition was remarkable at high‐salt medium such as

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05471.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTContractile proteins were more susceptible to insolubilization than sarcoplasmic proteins. Some proteins of both the sarcoplasmic and contractile fractions were more susceptible than others. Proteins of molecular weights 102K‐, 82K‐ and 73K‐daltons in sarcoplasmic fraction were most susceptible while myosin heavy chain, M‐proteins, tropomyosin and troponins I and C were, in descending order, the most susceptible among contractile p

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05472.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTBlue crab meat was mechanically extracted from picking‐room byproducts to produce the following minced meat yields: 3.18%, white; 10.71%, mixed; 6.39%, claw, and 2.62%, leg. Each meat had distinct visual, textural, and flavor attributes. Aerobic plate counts of unpasteurized minced meat ranged from 105to 107CFU/g. Extraction within 1.5 hours of picking or icing of by‐products prior to mechanical extraction stabilized microbial levels. Meat pasteurized at 80.6°C darkened or blued significantly less than meat processed at 83.3°C. Addition of citric acid‐phosphate buffer to meat pasteurized at 80.6°C further reduced darkening

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05473.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTTwo mutants (Type A and B) induced fromCellulomonas flavigenaNTOU 1 demonstrated higher casein‐hydrolyzing activity than mother culture. The optimum pH for hydrolyzing casein (pH 8–10) of the mutants and wild type mother culture strain was higher than that for growth (pH 6–7.5). When three strains were employed to hydrolyze whole shrimp, mutant A showed the highest yield (63.5%) of shrimp hydrolysate (SH), followed by mutant B (58.6%) and wild type culture (50.0%). Mutant B produced the best quality of SH and was considered safe, according to animal test, as a starter culture for shrimp sauce proce

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05474.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTTo investigate the effects of lysosomal proteases on myofibril fragmentation, tilapia (Tilapia nilotica X T. aurea) muscle myofibrils were incubated with isolated lysosomal fraction containing 12 units of cathepsin D/mL (G‐II) and pure cathepsin D (12 units/mL G‐III) at pH 5.5, 6.0, and 6.5 for 3 days at 4°C. Among samples incubated at pH 5.5, the degree of myofibril fragmentation (DMF) of G‐III was highest, while, at pH 6.0 and 6.5, that of G‐II was highest. At pH 6.5, the higher DMF of G‐III than that of G‐I suggested that cathepsin D still had proteolytic activity on myofibrils. Difference in the decrease of protein content between G‐III and G‐I, and between G‐II and G‐I indicated that proteolysis caused by cathepsin D was highest at pH 5.5, while that caused by lysosomal enzymes was highest at pH 6.5. This suggested the participation of lysosomal enzymes in the fragmen

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05475.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTPyruvate reductase end products were evaluated as specific indicators of anaerobic stress in the New Zealand paua (Haliotis iris). The foot and shell adductor muscles contained D‐lactate and tauropine dehydrogenases: the latter was isolated for the enzymatic determination of tauropine in muscle extracts. Enforced exercise and prolonged exposure to air led to accumulation of tauropine, and to a lesser extent D‐lactate, in the foot and adductor. Exercise decreased the glycogen content of both muscles and adenylate energy change in the adductor. Monitoring tauropine and D‐lactate should prove useful for quality control of live abalone during culture, transport and st

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05476.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTMicrobiological, chemical, physical and sensory attributes of beef rib eye steaks packaged in air, vacuum or combinations of %O2‐%CO2(10–20, 20–20, 10–40, 20–40), were examined during storage at 2°–4° C. Modified atmosphere (MAs) changes over time were measured. Oxygen concentration decreased while CO2increased during storage, for all MAs. Vacuum was superior to MAs in delaying bacterial growth other than that ofEnterobacteriaceae, in protecting beef color and lipids against oxidation and in maintaining sensory attributes in steaks. MAs were superior to packaging in air for all parameters tested, and to vacuum only in thatEnterobacteriaceaewere strongly inhibited, purge losses decreased by 50% and cooking yields increased. High‐CO2MAs (40%) did not impair beef color, but CO2promoted lipid oxidation. Volatile basic nitrogen (VBN) did not indicate

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05477.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTBoth native and denatured protein samples were examined by determining fluorescence and specific rotation, and by polyacrylamide gel electrophoresis (PAGE) and differential scanning calorimetry (DSC). Denaturation of ovalbumin by pressure was much less than by heat or by the chemical denaturants. Ovalbumin was denatured under high pressure, as confirmed by the decrease in its a‐helical content to 72% and DSC endothermic enthalpy to 61%, but it showed no change in the PAGE pattern. With bovine serum albumin decrease in fluorescence was observed after denaturation by chemicals, but it did not change under high pressur

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05478.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTOrganic acids added to calcium alginate gels and immobilized on lean beef tissue inoculated withListeria monocytogenes(Lm) reduced the population significantly more than did acid treatment alone. Lactic acid (1.7% v/v) immobilized in alginate reduced counts by 1.3 log10units vs 0.03 log unit decrease from the acid treatment alone. Acetic acid (2% v/v) reduced counts 1.5 and 0.25 log units, respectively. Over 7 days, Lm proliferated in samples without acid and/or alginate treatment. Differential counts on selective and non‐selective agars indicated sublethal cellular injury occurred. Alginate coatings did not enhance acid inhibition on fat tissue. Immobilized agents may have potential for raw meat decontaminatio

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05479.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY