摘要:

ABSTRACTCommercially processed sous‐vide salmon was stored between 0C and 4C for 12 weeks to quantify various possible physical, chemical, and sensory modes of deterioration. Two types of packages were studied: (1) a two‐ web coextrusion using nylon/ethyl vinyl alcohol (EVOH)/linear low density polyethylene (LLDPE) as the forming layer and nylon/polyvinylidene chloride (PVDC)/LLDPE as the nonforming web and (2) a nylon/LLDPE pouch. Drip volume of the nylon/LLDPE samples increased at a rate about one and one half times that of the PVDC/EVOH samples. Total nitrogen concentration in the total drip volume/fillet increased similarly for both package types. Nonprotein concentration in the total drip/fillet increased in the nylon/LLDPE samples at a rate twice that of the PVDC/EVOH samples, while nonprotein nitrogen concentration in the nylon/LLDPE samples increased at a rate about one and a half times that of the PVDC/EVOH samples. Thiobarbituric acid (TBA) assays indicated increasing values during storage, but did not indicate rancidity. Sensory evaluation results showed that the salmon was acceptable up through 12 weeks of stor

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00295.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00296.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThe effect of age of birds on shear force values, cooking parameters and quality attributes of raw‐ and thawed‐roasted turkey and chicken breasts was determined using a conventional hot air oven. Significant variables, such as period of frozen storage, water holding capacity, pH changes and endpoint temperature of roasts were studied in relation to the desirable quality attributes of consumers. Within the range of experiments conducted, the results show that: (1) freezing time of poultry carcasses was significantly affected (P0.05) affect the values of shear force; (3) shear force values of raw or roasted samples increased significantly (P<0.05) with age of bird; (4) both drip and total cooking losses increased slightly with period of frozen storage, whereas the water holding capacity decreased significantly (P<0.05) with period of frozen storage, possibly, as a result of structural damage of the muscles; (5) shear force values of roasts increased slightly with endpoint temperature, but decreased with period of frozen storage; (6) pH of samples increased slightly during roasting; (7) general acceptability of roasts was highly influenced by the shear values and tenderness scores of the panelists; (8) correlation between shear force values and sensory scores for tenderness was high (R1= 0.95) and l

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00297.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTAn historical review of microwave foodservice applications is presented along with some thoughts about future microwave foodservice possibilities. Nutrition and microbiological considerations also are included.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00298.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY