摘要:

ABSTRACTi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00363.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00364.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00365.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00366.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTMinced silvercarp was prepared as cooked loaves containing only various added salts. The loaves were then subjected to stress‐relaxation and tensile strength tests. The various treatments gave different compression forces, relaxation T50%values and tensile strengths. The compression force measurements were closely correlated with tensile strength values. Both compression force and tensile strength might be related to the binding quality (cohesiveness) of the loaves. The relaxation T50%values were not closely correlated with the compression forces nor the tensile strengths, and might be related to the product's viscoelastic properties. Different percent deformation did not have a significant effect on the relative order of the compression force values, but did affect the relaxation T50%values, with larger differences between samples at 25% deformatio

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00367.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00368.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTWarner‐Bratzler shear, Instron compression and extension were screened for sensitivity to the textural changes caused by heating scallop(Placopecten magellanicus)adductor muscle. Instron compression, expressed as hardness, was selected since it gave the greatest slope with respect to temperature. Previously frozen commercial scallop were heated to internal temperatures of 25 to 80°C. A linear increase in hardness of 0.033 N/g/°C occured during heating from 25 to 60°C; this increase was primarily a function of water loss. This was followed by a stepwise increase of 0.14 N/g/°C between 60 and 65°C which is considered to be a result of denaturation of myofibrillar proteins. Hardness continued to increase above 65°C at a rate of 0.055 N/g/°C. Quantitative scanning electron microscopic (SEM) measurement of the proportion of irregular muscle fibers, expressed as % damage, was performed on the same heated scallop used for texture analysis. Scallop heated from 25 to 50°C exhibited 30% damaged fibers; from 55 to 65°C, damage increased from 45% to 63%, paralleling the increase in hardness. Above 65°C, damage reached a maximum of 70%. The relationship between hardness and damage fit a linear model, with an R2of 0.86 (P = 0.004); thus, the microstructural measurement of damage to scallop muscle can be used to predict the textural property

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00369.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

Physical Properties of Foods.M. Peleg and E. B. Bagley, eds.Food Protein Deterioration, Mechanisms and Functionality.ACS Symposium Series 206. J. P. Cherry, ed.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00370.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

GENERAL PRINCIPLES: Texture Prediction With a Model System.J. OlkkuGENERAL PRINCIPLES: Relating Subjective and Instrumental Measures.A Psychophysical Overview. H. R. MoskowitzGENERAL PRINCIPLES: Rheological Properties and Applications of Mesquite Tree (prosopis julifora) Gum. 3. The Influence of Mesquite Gum on the Interfacial Tension between Oil and Water.E. J. Vernon‐Carter and P. ShermanGENERAL PRINCIPLES: Rheological Properties and Applications of Mesquite Tree (prosopis julifroru) Gum 4. Rheological Properties of Mesquite Gum Films at the Oil‐Water Interface.E. J. Vernon‐Carter&P. ShermanGENERAL PRINCIPLES: A Comparison of the Interfacial Behaviour of Three Food Proteins Adsorbed at Air‐Water and Oil‐Water Interfaces.Eva Tornberg, Yvonne Granfeldt and Charlotte HåkanssonGENERAL PRINCIPLES: Association Hysteresis of Casein Recorded by Titrimetric and Rheological Methods 1. Experimented Determination and Quantitative Evaluation.O. Kirchmeier and F. X. BreitGENERAL PRINCIPLES: Soft Wheat Lipids 1. A Review.M. BergerGENERAL PRINCIPLES: The Viscoelasticity of Dispersions of Spherical Cells with an Anisotropic Membrane.Y. Takano and A. SakanishiINSTRUMENTATION&METHODOLOGY: The Microscopic Crystalline Inclusions in Grana Cheese.V. Bottazzi, B. Battistotti, F. BianchiINSTRUMENTATION&METHODOLOGY: The Preparation and Assessment of Spun Fibres from Fish Proteins Using a Wet Spinning Process.I. M. Mackie and B. W. ThomsonINSTRUMENTATION&METHODOLOGY: Milk gel structure. XIII. Rotary shadowing of casein micelles for electron microscopy.M. Kalab, B. E. Phipps‐Todd, P. Allan‐WojtasOBJECTIVE MEASUREMENTS: Consistency Characteristics of Butter.B. K. Mortensen, H. DanmarkOBJECTIVE MEASUREMENTS: Apparent Shear Viscosity of Native Egg White.Elizabeth Robinson Lang and Chokyun RhaSENSORY EVALUATION: Chemical and Sensory Changes in IcedNephrops norvegicusas Indices of Spoilage.G. D. Stroud, J. C. Early and G. L. SmithSENSORY EVALUATION: Changes in Sensory Properties of Sausages When Small Amounts of Blood Replace Meat.Erik Slinde and Magni MartensFACTORS AFFECTING TEXTURE: Response Surface Analysis of Egg White Gelling Properties in a Meat Loaf Analog.Y. C. Jao, J. W. Larkin, A. H. Chen, W. E. GoldsteinFACTORS AFFECTING TEXTURE: A Comparison of Stirred Curd Cheeses Made From Normal Milks and Reconstituted Nonfat Dry Milk with Vegetable Oils.M. Ol Mohamed, H. A. Morris and W. M. BreeneFACTORS AFFECTING TEXTURE: Development and Stability of Intermediate Moisture Cheese Analogs from Isolated Soybean Proteins.M. Motoki, J. A. Torres and M. KarelFACTORS AFFECTING TEXTURE: The Influence of Blanch and Freezing Methods on the Quality of Selected Vegetables.S. R. Drake, S. E. Spayd and J. B. ThompsonFACTORS AFFECTING TEXTURE: Protein Concentrates and Isolates for Nutritional and Functional Improvement of Foods.S. K. Sathe and D. K. SalunkheFACTORS AFFECTING TEXTURE: The Effect of Irregular Storage Temperatures on Firmness and Surface Colour in Tomatoes.S. Thorne and J. S. Segurajaurequi AlvarezFACTORS AFFECTING TEXTURE: Ultrastructure of Denatured Potato Proteins.I. Shomer, P. Lindner, I. Ben‐Gara and R. VasilivesFACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry. The Effect of Loaf Specific Volume.T. Fearn and P. L. RussellFACTORS AFFECTING TEXTURE: Baking Quality and Gluten Amide Level.J. A. D. EwartFACTORS AFFECTING TEXTURE: Biochemical and Technological Characteristics of Hot Chicken Meat.J. Kijowski, A. Niewiarowicz and B. Kujawska‐BiernatFACTORS AFFECTING TEXTURE: Texture of Yeast Breads Containing Soy Protein Soy Protein Isolates: Sensory and Objective Evaluation.A. Elgedaily, A. M. Campbell and M. P. PenfieldFACTORS AFFECTING TEXTURE: Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. I. Characterization of Isolates Prepared Using Different Isolation Procedures.S. S. Chen and V. F. KasperFACTORS AFFECTING TEXTURE: Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. II. Rheological Properties and Bread Making Potential.S. S. Chen and V. F. RasperFACTORS AFFECTING TEXTURE: Hardening of Food Texture Induced by Microwave Irradiation. IV. Decreased Lipid Extractability Caused by Irradiation and Food Texture.A. Higo, M. Oku

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00371.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1984.tb00362.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY