摘要:

ABSTRACTCandling, the traditional means of detecting parasites during fish fillet processing, is time consuming and labor intensive. This method is a major factor in reducing the quality and increasing the cost of fish brought to market. The difference in electrical conductivity between fish and an embedded parasite was hypothesized to be a practical basis for an instrument which would have potential for automated parasite detection. A small electrical current was passed through a parasite‐containing fillet and the magnetic field above the fillet was recorded by a Superconducting Quantum Interference Device magnetometer. Results indicate potentially successful detection of parasites by the devic

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10891.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTPhysical aging is the alteration in the physical properties of a glass, as a function of time, at temperatures below its glass transition temperature (Tg). The physical aging of maltose glasses, prepared from maltose monohydrate sugar, was studied using differential scanning calorimetry (DSC). The maltose was aged at 30°C for times ranging from 5 min to ∼ 10 days. The Tg and change in heat capacity of the unaged and aged maltose glasses were measured. The change in enthalpy relaxation with aging time was determined by integrating the difference between the aged and the unaged DSC thermograms. The enthalpic relaxation data were adequately described by the Williams‐Watts equa

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10892.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTHarvesting and processing input combinations and product quality attributes for the Pacific whiting surimi industry were collected and analyzed. Multiple linear regression, neural networks, and M5‐induction were used to determine significant variables in the industry. Significant factors included variables intrinsic to the fish (moisture content, salinity, pH, length, weight) and processing variables (processing time, storage temperature, harvest date, wash time, wash ratios). Most variables were highly interactive and nonlinear. Information derived from these models have implications for production and management decision

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10893.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTRheological properties of Alaska pollock surimi gels were affected by setting and addition of corn starch. Setting increased (p<0.05) both elastic and loss moduli of gel in the absence of starch. However, in the presence of corn starch, setting decreased (p<0.05) the elastic and loss moduli of the gels. In stress relaxation, the residual forces increased from 37.1 Newton (N) (nonsetting) to 51.8N (setting) in the absence of starch. However, in the presence of starch, the residual force decreased from 49.1N (nonsetting) to 39.0N (setting) which indicated an antagonistic effect between corn starch and setting. A Maxwell model was useful to quantify relaxation behavior of surimi gel and to evaluate the effects of changes in processing conditions.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10894.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTA model was developed for the mechanistic analysis of pigment oxidation in longissimus lumborum (LL) or gluteus medius (GM) from control and vitamin E supplemented cattle. Metmyoglobin (MetMb) formation presented an induction period which generally increased with supplementation dose and duration, followed by a phase where MetMb accumulated faster than during the induction period. α‐tocopherol concentration only affected length of the induction period. Color stable LL had a longer induction period than color labile GM. The model included oxymyoglobin autoxi‐dation to MetMb and superoxide anion, and oxidation of oxymyoglobin to MetMb by prooxidants arising from the superoxide anion. α‐tocopherol inhibition was interpreted as a competitive reaction between the antioxidant and oxymyoglobin for lipid peroxy r

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10895.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTOxidation and gel‐forming ability of chicken white (breast) and red (leg) muscle myofibrillar proteins during storage at 0°C were examined. Breast myofibril gels exhibited greater shear moduli than leg myofibril gels throughout 8 days storage. Shear moduli of both breast and leg gels in the intermediate temperature zone (45–55°C) decreased during storage, but at>55°C, they either increased or remained unchanged. Lipid oxidation was inhibited by washing myofibrils with antioxidants propyl gal‐late, ascorbate, and tripolyphosphate. However, these antioxidants did not affect the content of protein carbonyls, and only slightly decreased the amine content during storage. Storage affected the kinetic process of myofibril gelation independently of antioxidant tr

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10896.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTBroiler skin was washed in either 0.1M sodium chloride (pH 7.0) or 0.5% sodium bicarbonate buffer (pH 8.4) to reduce water‐soluble proteins and fat. Washing increased moisture and total protein content (P<0.05) of skin. Ash content was lower (P<0.05) in skin washed in 0.5% sodium bicarbonate buffer compared to unwashed and 0.1M sodium chloride washed skin. Fat content decreased (P<0.05) following washing. Salt extractable proteins and collagen content remaining in skin increased following washing (P<0.05). Water‐soluble proteins remaining in washed skin were lower (P<0.05). SDS‐PAGE gel patterns for salt extractable proteins remaining in skin after washing revealed more intense bands in regions of myosin (200K daltons), M‐proteins (165K daltons) and C‐protein (135–140K daltons) and 31

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10897.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTRheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by shear stress (ST) was observed at 2.7–4.5 mM Ca and 0.6–1.1 mM Ca2+concentrations with a Ca ionization of 20–25%. Gel cohesiveness by shear strain (SN) correlated with total lipid and phospholipid (PLP) concentrations and percent of lipid unsaturation. Microstructural characteristics of the gels, as determined by light microscopy (LM), confirmed their water holding capacity (WHC) and rheological prope

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10898.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe physicochemical properties of heat‐induced ovalbumin (OVA) gels containing fatty acid salts (FAS) were investigated. Water‐holding ability and transparency markedly increased in the presence of sodium caprate or sodium laurate. At 9% of the protein concentration transparent and hard gels formed; at 7%, transparent and soft gels formed. Scanning electron microscopy showed that the transparent gels had a more homogeneous structure than turbid gels without FAS. Differential scanning calorimetry indicated that denaturation temperature of OVA was decreased and the peaks became broader after addition of

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10899.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTAggregation and gelation of whey proteins induced by a specific protease fromBacillus licheniformiswas revealed by turbidimetry, size exclusion chromatography, dynamic light scattering and rheology. The microstructure of the gel was examined by transmission electron microscopy. During incubation of 12% whey protein isolate solutions at 40°C and pH 7, the major whey proteins were partly hydrolyzed and the solution gradually became turbid due to formation of aggregates of increasing size. The viscosity of the hydrolysate simultaneously increased and eventually a gel formed. The gel had a particulate type of microstructure. We hypothesized that the aggregates forming the gel were held together by noncovalent interactions

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb10900.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY