摘要:

ABSTRACTA new method for the production of fish mince from a small fatty fish is presented. The method involves (a) cutting the fish into short pieces, (b) washing out the depot fat, dark pigments and viscera under acid (pH 4) or neutral conditions, and (c) bone separation. The resulting mince has a white appearance and a low fat content (approximately 7% of dry wt). The water‐holding capacity of the acid mince is low, whereas neutral minces have values corresponding to cod mince. The fish oil can easily be recovered. Characterization of the lipids in capelin mince is presente

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10078.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTConcentrations of the chlorinated hydrocarbon insecticide mirex (C10C112) were determined in brown trout from a defined contaminated area of Spring Creek, Centre County, PA, using electron‐capture gas chromatography. Conventional heat treatments, namely, baking, frying, poaching, and baking without skin, did not cause significant decreases of the contaminant. Ultraviolet irradiation led to significant reductions (p<0.05) in mirex concentration in muscle tissue. Exposures of 24, 48, and 72 hr led to degradations of 30.0%, 42.8%, and 45.6%, respectively, of the initial mirex concentration. Gamma irradiation also led to significant reductions (p<0.05) in mirex concentration in muscle tissue. Following absorption of 1, 3, and 5 Mrad, degradations of 9.8%, 23.1%, and 37.5%, respectively, of the initial mirex concentration were observe

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10079.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTBacon was produced with either 40 ppm NaNO2/0.26% potassium sorbate, or 120 ppm NaNO2. Slices were packaged in either nylon/Surlyn or nylon/Saran/Surlyn pouches and sealed at either a high or intermediate vacuum level. At 0, 10, 21 and 28 days after packaging, residual nitrite, rancidity, pH, residual salt and pigment conversion were measured. Residual nitrite and pH were lower while nitrosopigment conversion was higher in bacon packaged with the high‐barrier film. Vacuum level, however, had no effect on any measured characteristic. The sorbate/reduced nitrite cure resulted in lower pigment conversion, lower residual nitrite, and a higher TBA numbe

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10080.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTYield, sensory and chemical properties of pork liver loaves manufactured using varying processing treatments (tumbling vs immersion) and phosphate levels (0 vs 6.4%) were studied. Tumbling significantly improved liver cure uptake, total cure and loaf cooked yield when compared to immersion as a processing treatment. Tumbling the livers improved uniformity of internal slice color, external loaf color and external loaf appearance. Loaves made from immersed liver however yielded a more intense liver flavor. Increasing moisture levels were likewise noted for tumbled livers. Addition of phosphate resulted in an increase in liver cure uptake, total cure and loaf cooked yield for the tumbled livers. Phosphate however had no effect on these parameters for livers which were immersed. Addition of phosphate improved slice cohesiveness and internal slice consistency. An increase in the percent ash was the only chemical parameter altered significantly through the addition of phosphate.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10081.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTMesophilic and psychotrophic bacteria (706 isolates) obtained from hot‐boned and conventionally processed beef at the time of fabrication and after 14‐day vacuum storage at 2°C were analyzed by computer‐assisted numerical taxonomy (108 attributes per isolate). There was no significant difference in terms of the number of phenons between hot‐boned and conventionally processed beef both at the time of fabrication and after storage. Before storage, 24 mesophilic phenons and 11 psychrotrophic phenons were characterized. After storage in vacuum bags, there were 13 mesophilic phenons and 6 psychrotrophic phenons. The after storage flora consisted mainly ofStreptococcusandLactobacillusfrom both hot‐boned and conventionally proc

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10082.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTRib steaks from steers (n=326) and heifers (n=68) that were either grass‐fed or fed high‐concentrate diets for 30–230 days were used in palatability studies. Extending time‐on‐feed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within time‐on‐feed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a high‐concentrate diet for a

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10083.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTPre‐ and postrigor coarse ground beef was preblended with either salt, salt plus antioxidants or salt plus nitrite and stored for an extended period of time at 2°C. Although prerigor preblends had a lower pH and more salt‐extractable protein, smokehouse yields for pre‐ and postrigor wiener batters were similar. Wieners prepared from prerigor raw materials were generally more acceptable in appearance, flavor and juiciness and more desirable than wieners prepared from postrigor raw materials. Desirable sausage making qualities of prerigor beef raw material can be maintained by pre‐blending raw material with 3% salt plus 60 ppm nitrite, packaging preblends to minimize exposure to air and storing at 2°C for up to 28 days. Addition of a mixture of butylated hydroxyanisole, butylated hydroxytoluene and citric acid to the preblend had no effect on functional quality of the raw

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10084.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTDry packed broilers were cut up or kept as whole carcasses and vacuum packaged in a high barrier or low barrier film or stretch wrapped in a tray package. In an additional study, chicken was treated with 20 ppm chlorine in a chilled water dip; control chicken had no chlorine added to the water. The poultry was then packaged as previously indicated. The chicken was stored in a display case at about 5°C and examined for various bacteria and odor development at intervals up to 10 days. Vacuum packaging dry packed broilers resulted in significantly lower bacterial counts and longer keeping time compared with stretch wrapped chicken. Longest shelf life was obtained with a high barrier film, and chlorine as a dip did not provide increased storage life compared with vacuum packaged broilers maintained in the dry state

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10085.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe effects of vacuum mixing and precooking on the binding strength and cook yield of restructured steaks were evaluated. Vacuum mixing was responsible for an increased binding strength of the restructured steak, but had no effect on the cook yield. Precooked, reheated steaks had a significantly higher binding strength, but a lower cook yield than steaks cooked from the frozen, raw state.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10086.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTFoot‐and‐mouth disease virus was examined for its stability during cooking in tissues from infected cattle. The 01(CANEFA 2) serotype of foot‐and‐mouth disease virus survived in lymph node tissues after heating for 2 hr at 69°C, for 1 hr but not for 2 hr at 82°C, and for 15 min but not for 0.5 hr at 90°C. Incorporation of 1% NaCl into suspensions of infected lymph nodes enhanced viral survival after heating for 0.5 hr but not for 1 hr at 90°C. The virus did not survive in either ground beef or meatballs contaminated with infected lymph node tissue, when processed to internal temperatures of 93.3, 96.1 or 98.8°C using commercial thermal processing procedures. Accurate temperature measurements were achieved with a temperature sensitive indicator disc developed i

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb10087.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY