摘要:

ABSTRACTChemical, microbiological, and sensory changes were monitored in breaded fantail shrimp held in upright and coffin style freezers at two retail markets and in a large warehouse freezer. Quality and nutritional changes in a test lot of shrimp were followed for 13 months. Significant sensory deterioration can be detected as early as 3 ‐ 4 months after production when shrimp are stored in a retail freezer. Minimum retail freezer temperatures reached ≤‐20°C between 1% and 36% of the monitored days and had daily temperature variations of 12 ‐ 18°C. Storage at the wholesale level below ‐20°C with maximum daily temperature variations of 2 ‐ 3°C proved to be an effective method to maintain the quality of frozen shrimp for at least 13 mo

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12965.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTThe heat transfer which occurs during the brining of Cuartirolo Argentino cheese is mathematically modelled as a conduction process. The thermal diffusivity of the cheese was determined experimentally and shown to agree with the value calculated from thermal conductivity, density and heat capacity measurements. The theoretical and experimental temperature profiles in the time and spatial domains showed good agreement, thus demonstrating the applicability of the proposed model.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12966.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTLow temperature air drying studies were conducted on bacon slices to determine the practicality and effectiveness of this method for reducing water activity (aw) as an anti‐clostridial alternative to sodium nitrite. Isotherms were developed to determine the extent of moisture removal required to achieve aw= 0.92 or lower; these levels have been found to inhibitC. botulinum. Drying to these levels of inhibition can be accomplished in approximately 1.75 hr. Drying rates are significantly affected by air temperature, air flow rate, and slice overlap. Experimental data indicate drying can be accomplished with no substantial change in product qualit

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12967.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTChemical and sensory properties of the following thirteen muscles from ten Angus steers were evaluated: semimembranosus, semitendinosus, adductor, biceps femoris, rectus femoris, gluteus medius, psoas major, longissimus ‐ loin portion (LD‐L), longissimus ‐ rib portion (LD‐R), triceps, infraspinatus, pectoral, and supraspinatus. Steaks (3.8 cm) were cooked to 70°C internally on open hearth grills for sensory evaluation. Muscles from the round and chuck, excluding the infraspinatus, were generally scored lower by the sensory panel than muscles from the loin and rib. The psoas major, LD‐L, LD‐R, and infraspinatus were more tender (P<0.05) than seven other muscles; WBS values followed the same trend. Large ranges were observed among muscles for percent fat, sarcomere length, and to

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12968.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTWhole turkeys inoculated withSalmonella typhimurium, Staphylococcus aureus, orClostridium perfringenswere cooked in a microwave oven (2450 MHz) to an end‐point temperature of 76.6°C. The cooking procedure did not completely eliminate any of the three pathogenic bcteria from the turkeys. The extent of survival ofC perfringenson the cooked unstuffed turkeys was proportional to the number of spores in the initial inoculum. Similar results were observed when turkeys stuffed with inoculated stuffing were cooked in microwave ovens. Cooking in brown‐in‐bags increased the destruction ofC. perfringensandS. typhimuriunin unstuffed turkeys even though the end‐point temperature was onl

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12969.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTSurvival and growth of inoculatedClostridium sporogenesPA 3679 and of natural aerobic and anaerobic bacterial flora were studied in cooked, vacuum packed bratwurst containing 0.5% phosphates during refrigerated (5°C) and subsequent temperature abuse storage (24°C). Sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPG) were tested. No significant bacterial inhibition by any phosphate was observed during refrigerated storage, nor was there appreciable growth in the control bratwurst. However, SAPP significantly inhibited aerobic and anaerobic bacteria (includingC. sporogenes) upon temperature abuse, followed in effect by TSPP and STPP. Cooking to 65.5°C helped retain antimicrobial properties of phosphates to some extent. Enzymatic hydrolysis of phosphates is postulated as a major factor in loss of antimicrobial properties of phosphates in processed mea

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12970.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTNinety‐six beef sides from 48 carcasses were used to determine effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), and hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM), vacuum packaged steaks. HB muscles frequently were visually brighter purplish‐red than other treatments. Compared to ESHB, ES LD was not different, but ES SM was duller purplish‐red in color. Reflectance indicators of reduced myoglobin and metmyoglobin were essentially the same across treatments in both muscles. Vacuum packaged fresh beef steaks from all treatments were acceptable in color at 0, 3, 7, and 14 days of display. Vacuum packaging appears suitable for steaks from any of these carcass treatments but is especially useful for steaks from hot bone

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12971.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTHot and cold‐boned pork samples, both electrically stimulated and nonstimulated were placed below a brine solution in tubes, held at 3 ‐ 5°C and sampled at 24,48 and 72 hr at four segments depths of 1.25 cm each. Results indicated that electrical stimulation caused improvement (P<0.01) in absorption and distribution of curing ingredients both in hot and cold‐boned pork tissue. The migration of nitrite was higher (P<0.01) for hot‐boned pork tissue electrically stimulated and nonstimulated. The salt level was higher (P<0.05) in cold‐boned tissue than in hot‐boned tissue and the level of glucose, in general, was higher (P<0.01) in cold‐boned than in hot‐boned tissue for each ti

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12972.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTCoconut cream was added to soymilk at 0, 4.7, 9.0, 16.6, 33.3, and 50% levels prior to coagulation with calcium sulfate. The protein and moisture content of the tofu decreased while fat increased with increasing levels of added coconut cream. The percent yield of tofu did not increase up to 4.7% added coconut cream but increased significantly when 9.0% or more coconut cream was added to soymilk. Hardness, springiness, cohesiveness and gumminess were increased by low levels of added coconut cream and decreased with high levels of coconut cream. This simple technology of coconut cream enrichment increased the caloric density of the tofu without affecting its acceptability.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12973.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTTime and temperature, sensory and microbial quality of chicken and noodles were assessed in a hospital where food in plastic bags was stored refrigerated for 1 month. Respective end‐point temperatures and times were: cooking, 88.3 ± 6.4°C, 15.0 ± 8.3 min; cooling, 8.7 ± 2.9°C, 2.0 ± 0.6 hr; storage, 0.2 ± 0.6°C, 3 to 31 days; heating, 63.2 ± 13.4°C, 1.8 ± 0.1 hr; holding (convection oven), 83.4 ± 10.8°C, 1.7 ± 0.1 hr; and holding (steam table), 79.8 ± 9.2°C, 27.2 ± 15.2 min. Respective mesophilic, psychrotrophic, coliform, staphylococcal and anaerobic spore counts (colony forming units or most probable number per g) were: 387, 197,<3,<10 and 6. Scores for general acceptability (60‐point scale) were 29.7 for the fresh product and 25.4 after 4 wk storage; this differ

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb12974.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY