摘要:

ABSTRACTFillets of Alaska pollack (Theraga chalcogramma), a gadoid, were treated with solutions of citrate, sodium pyruvate, or H2O2, frozen and stored for 9 wk at ‐10°C. Protein extractability, texture, cooked moisture content, and activity of trimethylamine oxide demethylase were monitored during storage. None of the treatments slowed normal decline in protein extractability during frozen storage, however, sodium citrate and H2O2significantly (P<0.1) inhibited development of dimethylamine (DMA). This inhibition of DMA development did not, however appear to be associated with a decrease in the rate of toughening evidenced in H2O2‐treated fillets. Sodium citrate and sodium pyruvate significantly slowed rate of toughening during storage, and this effect may be related to their positive effect on water‐holding ca

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05932.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTMyofibrillar Mg2+‐ATPase activity of plaice and red sea bream increased with increase in reaction temperature and Ca2+concentration. However, temperature decrease tended to lower Ca2+sensitivity of Mg2+‐ATPase activity. While it was assumed that spiked fish muscle was relaxed and the myofibrillar Ca2+concentration was low, the progress rate of rigor‐mortis correlated well with Mg2+‐ATPase activity in the presence of a few micromolar Ca2+at 0°C. Correspondingly, it was found that Ca2+uptake by plaice sarcoplasmic reticulum decreased with the decrease in reaction temperature. These results strongly suggest the acceleration of fish rigor‐mortis at 0°C is due to the increase of Ca2+concentration in myofibrils during storage at this

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05933.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTPseudomonas marinoglutinosa, Aeromonas hydrophilaisolated from unirradiated spoiling Indian mackerel (Rastrelliger kanagurta) andBacillus megaterium, Micrococcus colpogenesisolated from gamma‐irradiated mackerel were examined for their spoilage potential in fish homogenate and fish muscle sarcoplasmic and myofibrillar protein fractions.Pseudomonas marinoglutinosa(0° ‐2°C),Aeromonas hydrophila(0° ‐ 2°C) andBacillus megaterium(26°C) proliferated in the fish homogenate and sacroplasmic protein fraction which was associated with losses in sensory attributes and increase in non‐protein‐nitrogen (NPN) compounds, total volatile acids (TVA) and total volatile basic nitrogen (TVBN) compounds. On the other hand, the organisms exhibited diminished growth in MF fraction which was also accompanied by less changes in sensory and chemical quality parameters. Growth ofM. colpogeneswas not accompanied by putrefaction of the fish media as assessed by sensory and chemical criteria, suggesting contribution of varying spoilage potentials of the bacterial isolates in the overall spoila

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05934.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe protease activity in mechanically deboned Pacific whiting flesh was reduced to 56.3% by two watenminced 3:1 (wt:wt) flesh wash exchanges and refining. Surimi (91.7% refined flesh, 4.0% sorbitol, 4.0% sucrose, and 0.3% condensed phosphate) produced very poor gels but the strength was markedly improved by the addition of egg white. Hardness increased 1.5‐fold and elasticity 4.5‐fold over the control with the addition of 3.0% egg white. Further improvement in gel strength was observed with the addition of 5.0% potato starch in combination with egg white. Sodium dodecyl sulfate polyacrilamide gel electrophoresis (SDS‐PAGE) of heat‐set gels verified the action of inhibitors in egg white on residual proteases contained in whiting

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05935.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTSeveral antioxidants as well as vacuum packaging and changes in frozen storage temperatures (‐7°C and ‐20°C) were tested for their effect on the peroxide values and free fatty acids (FFA) of frozen minces from Gulf menhaden,Brevoortia patronusand Atlantic men‐haden,Brevoortia tyrannus.Vacuum packaging was the most effective in retarding oxidative rancidity. Storage at ‐20°C also reduced the oxidation versus ‐7°C. Ascorbic acid and crythorbic acid had the best antioxidant activity of the additives tested. Tocopherols, rosemary extracts, and tertiary butylhydroquinone (TBHQ) had limited antioxidant activity. Storage at ‐20°C inhibited hydrolytic rancidity. Neither vaccum packaging nor any of the additives prevented FFA dev

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05936.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTDeheaded and whole prawns (Macrobrachium rosenbergii) were stored up to 10 days on ice. Myofibrils, extracted from the first abdominal segment, were prepared for incubations at different ionic strengths (0.1 to 0.3 M) and subsequent SDS‐gel electrophoresis, while other samples were prepared intact for transmission election microscopy. Elevated ionic strengths in vitro increased the solubilization of specific myofibrillar proteins (such as myosin heavy chain); this effect was especially pronounced in prawns stored whole. Proteolysis was indicated in samples from whole prawns by the appearance of a family of proteins ranging in molecular weight from 65 kD to 180 kD. Loss of myofibrillar integrity was apparent by day 10, with losses more pronounced in whole prawns than in deheaded prawn

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05937.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTFish sausage from minced Spanish mackerel was formulated to awof 097–0.92 using egg white solids alone and in combination with nonfat dry milk, alginate and soy protein isolate, without and with nitrite added at 150 ppm. The batter was inoculated with PA 3679 spores at ca. 105/g, chopped, stuffed in casing, cooked to a core temperature of 85°C, vacuum‐packaged and stored at 25°C for 60 days. The test organism did not reproduce in formulations having aw0.95 spoiled. Product stability was influenced by awregardless of binder type and presence of ni

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05938.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTChanges in polyamines and amino acids were followed in scallop adductor muscle during storage at 5°C and 15°C. Agmatine, putrescine and cadaverine increased markedly as decomposition progressed. Arginine decreased noticeably during storage and was partly converted into ornithine and agmatine. Putrescine and ornithine were detected at levels of 0.5 to 0.7 mg/100g and 3.2 to 4.6 mg/100g, respectively, in the initial stage of decomposition and exceeded 2.2 and 15.0 mg/ 100g, respectively, at the advanced stage of decomposition regardless of the storage temperature. Putrescine and ornithine appeared to be useful as potential indicators for freshness of scallop adductor muscl

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05939.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe effects of poultry species (chicken and turkey), muscle groups (breast, thigh, and drum) and NaCl concentration (1% and 2%) on a low fat gel system were compared using measurements of shear stress (strength), shear strain (deformability), and two water retention measurements. Results showed doubling NaCl tended to double stress for all species and muscle groups and increased strain by 30–50%. Cross species differences showed higher stress in turkey gels than in chicken gels with 2% NaCl. For both species, stress, strain and water retention were lowest in breast gels with both NaCl concentrations, and strain was greater in thigh gels than in drum gels with 2% NaC

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05940.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe effect of storage on protein solubility and heat‐induced gelation properties of chicken hen breast and leg myofibrils was investigated. Myofibrils suspended in 0.6M NaCl, pH 6.0, showed increasing protein solubility, viscosity, gel strength and water holding capacity with storage at 4°C. However, the effect of storage was most dramatic only during the initial 10 hr for all of the parameters studied. The relative distribution of the proteins comprising the salt soluble protein (SSP) extract changed during storage. Although storage had little effect on breast SSP, it was detrimental to leg SSP gelation. Breast myofibril suspensions, for all storage times, contained a greater amount of SSP and had better gelation properties than leg myofibril suspensio

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb05941.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY