摘要:

ABSTRACTAn enzymatic procedure was developed to determine trimethylamine (TMA) in fish muscle extracts. The method utilized TMA dehydrogenase extracted and purified fromHyphomicrobium Xand gave excellent correlations with the pick acid and HPLC methods. The minimum detectable TMA level was 0.05 μmoles. The entire enzymatic procedure required 15–20 min to complete. The method may be used in the laboratory as a spectrophotometric analysis or may be used semi‐quantitatively as a visual color comparison test outside the laboratory. The method greatly simplifies the procedures for TMA determination and enables the estimation of microbiological quality of fish with very little laboratory equip

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13960.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTSalmon steaks were broiled using infrared radiation and compared to convection oven baking. Total percent cooking losses of moisture and fat content were not significantly different. Samples broiled by infrared oven retained 87.2% and 92.6% of thiamin and riboflavin content, respectively. There were no significant differences for vitamin retention by both methods. Appearance and color of salmon steaks baked in the convection oven were rated significantly higher than infrared broiled samples. Tenderness and juiciness scores for infrared broiled steaks were significantly higher than those for convection oven baked steaks. There were no significant differences in panel scores for odor, flakiness, flavor and overall acceptability of steaks prepared by both methods.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13961.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTMincing or surimi‐processing, followed by fermentation, extrusion and intermediate moisture food (IMF) processing were combined to investigate new ways to create fish protein based snack foods. A dough of fermented fish (minced or surimi), wheat flour, corn starch, and water was extruded and subsequently dried resulting in an IMF product at pH 5.2, water activity 0.90 and moisture about 30%. The products had a chewy texture, were shelf‐stable and could be processed into flavored, high‐protein snack

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13962.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTFresh Lake Michigan smelt (Osmerus mordax) were processed using a traditional sodium chloride brine (48 hr), vinegar (48 hr), and sugar‐vinegar (final solution) pickling process. Substantial extractions of fresh fish volatile carbonyls and alcohols into brines occurred during processing. Only traces of carbonyls and modest concentrations of alcohols could be detected in finished pickled fish. Model aqueous systems containing selected amino acids and carbonyls in 10% NaCl solutions showed 50–99% reductions of carbonyls after reaction times of only 2.25 hr at 21°C. Model systems containing aqueous 5% acetic acid and selected long‐chain alcohols did not yield measurable (1 ppb) concentrations of corresponding acetate esters when stored at 4°C for up

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13963.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe microsomal lipid peroxidation system of flounder muscle was characterized as to response to temperature, cofactor requirements, inhibitors, and activators. The enzyme‐catalyzed reaction had a ratelimiting step prior to the formation of lipid hydroperoxides. The KMfor NADH of the enzymic system in the presence of 0.1 mM ADP was approximately 1 μM. In the presence of Fe+3both cysteine and ascorbate also catalyzed lipid peroxidation. While neither NADH nor ADP had an effect in the presence of ascorbate‐Fe+3, NADH stimulated the cysteine‐Fe+3oxidation and ADP completely inhibited it. Inhibitor studies indicated that it was a free radical reaction, an ‐SH group was involved and O2reduction products and singlet oxygen part

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13964.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe effect of frozen storage and lipid oxidation on protein functional and biochemical properties of mechanically deboned and hand deboned turkey meat was investigated. Turkey meat was evaluated by the 2‐thiobarbituric acid test and cook yield. Isolated turkey myofibrils were analyzed for solubility, ATPase activity, gel strength, and gel microstructure. Frozen storage caused protein insolubilization and changes in the biochemical and functional properties in all treatments. Antioxidants prevented some of the biochemical and functional changes in the meat. Myofibril gel microstructure changed from a continuous filamentous matrix to a globular matrix with decreased waterholding capacity during frozen storage of the turkey mea

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13965.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTSouth Devon cattle (10 bulls, 10 steers) were slaughtered to determine effects of sex condition and postmortem temperature conditioning on the chemical and sensory properties of restructured beefsteak. Chucks from each left side were boned following a 4 hr delayed chill (DC, 13°C) period, while chucks from right sides were boned following a 48 hr conventional chill (CC. 2°C). Chucks were mechanically tenderized and formulated into restructured steaks. Bulls produced restructured steaks less prone to oxidative rancidity. Restructured steaks from bulls exhibited higher (P<0.01) cooking losses and Kramer Shear values. There were no differences between treatments in tenderness, juiciness, flavor, and connective tissue residue ratings; however, DC restructured steaks had lower (P<0.05) bind values than CC restructured steak

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13966.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTFunctional (gel strength, cook loss, emulsifying, fat and water binding capacities) and physicochemical properties of mince and salt‐extractable proteins were analyzed. Factor analysis identified three principal components which accounted for over 75% of data variance and distinguished between mechanically and hand‐deboned meat and fish samples. Stepwise discriminant analyses classified samples with good, intermediate and poor functionality. Regression analyses yielded equations to predict functionality from physicochemical properties. Generally, samples with superior thermally induced functionality possessed (1) higher protein, lower fat and pH in the mince; (2) higher solubility and sulthydryl and lower hydrophobicity in unheated salt‐extractable proteins; and (3) greater decrease in solubility and increase in hydrophobicity after he

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13967.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTAroma compounds isolated from cooked fresh ground beef, freeze‐dried, defatted and rehydrated to 58% and 17% water, respectively, were less meaty and contained higher relative concentrations of hydrocarbons, ketones, lactones, esters, benzenoids, pyrroles, pyridines and thiazol(in)es (58% H2O), and of aliphatic ketones, lactones, esters, aliphatic sulfur compounds, pyrroles and pyrazines (17% H2O) than those obtained from untreated beef. Maximum production of volatiles at water activity (aw)˜0.7, described previously for a model simulated meat flavor system, did not occur. Suggested contributory components to the meatier aroma analyzed from untreated beef were 2‐methyl‐3‐(methylthio)furan, 3‐(and 2‐)methylcyclopcntanones, cyclopent‐2‐enones and c

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13968.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTMicrobiological effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP), and three commercial phosphate blends were studied in frozen (90 days, −20°C) and subsequently temperature‐abused (24–25°C, 24 hr) beef patties. Phosphates did not significantly (p>0.05) reduce mesophilic, psychrotrophic, presumptive 5.aureusand lactic acid bacterial numbers during frozen storage of the patties, but one of the commercial blends and TSPP inhibited bacterial growth upon subsequent elevated‐temperature abuse. However, bacterial inhibition by phosphates during temperature abuse was not sufficient to prevent spoilage of th

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb13969.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY