摘要:

ABSTRACTThe texture profile of frankfurter‐type products prepared from minced Spanish mackerel (Scomberomorus maculatus) was evaluated. Twelve character notes were identified: springiness, hardness, cohesiveness, moisture release, crumbliness, coarseness, graininess, juiciness, adhesiveness, lumpiness, chewiness, and mouthfeel‐oiliness. Overall texture acceptability was also evaluated. Differences in juiciness and mouthfeel‐oiliness were not detected. Springiness, hardness, cohesiveness, and lumpiness had the highest correlation with the overall texture acceptability. Products with 10% soy protein fiber (SPF) were better accepted than those having 20% or no SPF. Egg white (to 20%) improved the texture; however, its flavor was detectable when 10% or more was added. The most acceptable texture was exhibited by products containing 5–10% ground drumdri

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12693.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTFlavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carbohydrate content, titratable acidity, volatile fatty acid content, aroma and flavor. Flavor changes were related to certain chemical components. Results indicate that finishing cattle on corn for periods longer than 80–90 days causes little change in beef flavo

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12694.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe hydration capacity of freeze‐dried, food‐grade fibrous collagen from bovine hide was studied at the pH range of 3–10 in the presence of different concentrations of sodium chloride and various phosphate salts. The effect of cooking on the water‐holding capacity (WHC) was also investigated under these conditions. Concentrations of NaCl up to 4% and/or 0.5% of the various phosphate salts (in the aqueous phase) did not improve the WHC of collagen in the pH range 5–7 as compared to the WHC in the absence of these salts. Although 6% NaCl showed some lyotrophic effect on the WHC of unheated collagen between pH 5–8, the effect did not persist on heating. The WHC of collagen increased almost twofold on heating to 70°C (in the pH range 5–7) as compared to that of unheated collagen both in the absence or presence

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12695.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTJunctures of meat containing five nonmuscle protein products were made by use of a technique in which cubes of porcine longissimus muscle were oriented according to three fiber directions and joined together with certain nonmuscle protein products to form blocks. These blocks were cooked (72°C) and their junctures evaluated for viscoelastic properties. Viscoelastic properties were not different (P>0.05) among all comparisons of junctures except for those made with sodium caseinate and no protein product (controls) which did not form a juncture. Junctures made with plasma protein (PP) or egg albumin (EA) had higher numerical values for viscoelastic properties than those made with either isolated soy protein (ISP) or vital wheat gluten (VWG). VWG‐junctures had higher numerical values for viscoelastic properties when cooked to 93°C than when cooked to 72°C. The technique of preparing muscle junctures was satisfactory, but techniques for Instron stress‐relaxation measurements of junctures need impro

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12696.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTMice were fed semipurified diets which contained either 20% unheated egg albumen (UEA) or heat‐treated egg albumen (HTEA) for 15 days. After consuming a meal, the intestinal contents contained similar activities of trypsin, chymotrypsin, amylase and lipase in the two groups, but bile acid levels were greater in the UEA group. Relative to fasted animals, enzyme activities, measured in the pancreata, were present in greater amounts in the UEA group compared to those in the HTEA group following consumption of a meal. Liver cholesterol levels were lower in the UEA group than in the HTEA group; however, plasma cholesterol levels did not differ significantly. The results indicate that the feeding of unheated egg albumen can stimulate synthesis of pancreatic enzymes and enhance conversion of liver cholesterol to bile acid

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12697.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe relationships of marbling level (eight levels from “Moderately Abundant” to “Practically Devoid”) and cooking to cholesterol content of beef longissimus muscle steaks were studied. Only raw steaks with “Practically Devoid” marbling contained significantly less cholesterol (wet basis) than did raw steaks with any of the other seven marbling scores. However, steaks cooked to an internal temperature of 60° or 75°C showed no significant differences in cholesterol content among any of the eight marbling groups. The cholesterol content of cooked steaks was 22–48% higher than that of raw steaks when cooked to 60°C and 38–65% higher when cooked to 75°C; cooking reduced the weight of each steak, thereby increasing the cholesterol content of the steak expressed as a percentage o

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12698.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe content of 15 essential elements in whole beef spleens and in mechanically separated spleen pulp (MSS) and its connective tissue residue was determined by atomic absorption spectrophotometry. There were greater amounts of potassium, phosphorus, sodium, iron, and magnesium in MSS than in the whole spleen. Zinc was more concentrated in the residue. Upon cooking, larger quantities of potassium, phosphorus, sodium, iron, magnesium, and tin were noted in MSS than in the raw samples. Content of potassium, phosphorus, sodium, tin and zinc also increased in cooked whole spleen samples as compared to uncooked samples. Silicon content decreased with cooking in both the MSS and whole spleen samples.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12699.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTAn in vitro method was used to estimate relative availabilities of eight iron fortification sources under a variety of conditions. The eight iron sources examined were: ferrous sulfate, ferric orthophosphate, ferric sodium pyrophosphate, ferrous fumarate, reduced iron (hydrogen), reduced iron (carbonyl) and two sources of reduced iron (electrolytic). When incorporated into breads or complex meals, seven of the sources tested showed only slight differences in relative availability compared to the ferrous sulfate control. Ferric orthophosphate showed consistently lower relative availability. The baking process did not substantially alter the relative availabilities of nonheme iron in breads and meals containing the different iron fortification sources. Variation in meal composition had a greater influence on the availability of the nonheme iron in the meal than the form of fortification iron incorporated into the meal.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12700.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTSkimmilk retentates from ultrafiltration (UF) were used in combination with concentrated cream (67% milk fat) to prepare a liquid precheese mixture that with the addition of rennet, lactic starter culture and a mold spore preparation ofPenicillium candidumwas transformed readily into Camembert cheese upon ripening. Yield increases from the retention of soluble milk protein, closer weight control tolerances for individual cheeses and reduction in rennet in comparison to the conventional Camembert process were observed. The behavior of enteropathogenicE. coli(ECC) serotypes was demonstrated in the Camembert cheese made from UF processes. Relationships were determined in UF Camembert as to microbial type and numbers used to inoculate the precheese, and as to site of survival and growth of different EEC serotypes. Differences which were observed in the physicochemical properties between conventional and UF cheesemilk mixtures predisposed the UF Camembert cheeses to greaterE. colisurvival and growth than in the Camembert cheeses made conventionally.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12701.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTDouble diafiltration with simultaneous partial fermentation of skim‐milk retentates reduced the buffering capacity of ultrafiltered retentates and suppressed the survival and growth of enteropathogenicE. coli(EEC) serotype 0124 in Camembert cheese made by ultrafiltration (UF) processes. Hydrolysis of lactose in ultrafiltered retentates did not increase starter culture activity against EEC 0124 survival and growth in UF Camembert cheese. Carbon dioxide suppressed EEC 0124 development in UF Camembert cheese along with the growth of the normal ripening microflora necessary for cheese productio

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12702.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY