摘要:

ABSTRACTFreeze‐induced protein denaturation of pollack surimi was investigated as affected by the addition of sugar and/or polyol, including a starch hydrolysate product, and/or phosphates during 8 months frozen storage. Polydextrose® appeared to substitute for the sucrose/sorbitol now used in surimi manufacture without changes in cryoprotective effect. The maltodextrin adversely affected gel‐forming properties, although it maintained the salt‐soluble protein extractability nearly as well as did sucrose/sorbitol or Polydextrose®. The cryoprotective effects of phosphate addition seemed to depend upon the pH and/or specific phosphate i

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10163.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTHeat penetration to cans of mussels in brine processed in an agitating retort was studied. The heating lag factor, j, and the time for the heating curve to traverse a log cycle, fh, as a function of the rotational speed, the headspace presence, and the come‐up time were determined. Heat penetration rates increased with end‐over‐end rotation at low rotational speeds. The presence of headspace produced significant improvements in heat penetration. Transient temperature profiles for this product were relatively short; therefore, improvements in heat penetration would only be significant when retort come‐up times ar

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10164.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe storage life of four species of fish from the North West Shelf was examined by means of nucleotide catabolism and sensory evaluation. It was found that the shelf life was related to the rate of inosine monophosphate (IMP) breakdown rather than to bacterial spoilage, because the endemic mesophilic bacteria were unable to adapt to ice storage conditions. The results indicated that the IMP level was fundamentally related to both flavor intensity, and acceptability, and was not merely circumstantially related to time of storage.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10165.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTA set of 13 sensory attributes for describing cooked fish were identified using data from written surveys and consumer tests. These attributes were applied to the evaluation of 18 common Atlantic species by consumers. The data showed high positive correlations with data previously reported for trained profile panels. The best correlations occurred for the most salient attributes, and cluster analysis for the two sets of data showed the greatest similarity for species possessing these salient attributes. However, regression analysis snowed that trained profile panelists used a wider range of the intensity scale than did consumers. Corresponding data from a written survey of “experts” correlated poorly with both trained and consumer panel d

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10166.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTAn indepth biomechanical study was performed to characterize more fully the viscoelastic behavior of post‐rigor bovine muscle, using samples oriented parallel and perpendicular to the muscle fiber direction. Two enzymes were used to degrade the intramuscular connective tissue (IMCT) to evaluate its mechanical contribution. An unusual stress‐strain curve was found in the parallel oriented samples, with enzymolysis affecting the curve at strains larger than 8%. Reductions in stresses in both orientations due to enzymolysis were 50% with extensibility unchanged. Stress relaxation tests indicated that regardless of orientation or treatment the relative stress‐relaxation was unchanged. IMCT contributed substantially to the mechanical response only at large deforma

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10167.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTCooked pork sausage was prepared by using tetrasodium pyrophosphate (TSPP) and sodium acid pyrophosphate (SAPP) at 0 and 0.4% of the meat weight either separately or in different combinations. Samples were vacuum packaged and held in a refrigerated display case at 5°C for 21 days. Samples were also stored at room temperature (20‐22°C) for 24 and 48 hr. Neither phosphate had an effect on microbial counts during refrigerated storage up to 21 days, but SAPP caused significantly lower counts of mesophilic and facultative anaerobic organisms after 48 hr of temperature abuse. The organisms affected were streptococci or very similar coccobaci

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10168.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe microbiological effects of selected pyrophosphates were studied in cooked, vacuum‐packaged pork sausage stored at 7°C for 21 days, or at 20–22°C for 24 and 48 hr. Neutral trisodium pyrophosphate (PYRO‐3) and sodium acid pyrophosphate (SAPP) were tested at 0 and 0.4% meat weight, separately or in combinations. Both phosphates had an effect after 21 days refrigerated storage (7°C), with lower mesophilic counts than controls with no phosphate. Both phosphates also resulted in significantly lower counts of mesophilic and facultative anaerobic microorganisms in sausage after 48 hr elevated temperature (20–22°C) holding. The organisms affected were mainly s

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10169.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTBeef infraspinatus roasts were used to determine the effects of phosphate injection and acetic acid treatment on precooked microwave‐reheated beef roasts. Treatments consisted of roasts pumped 10% of their weight with water, water containing 4.75% tripolyphosphate, water containing 4.75% tripolyphosphate and 10% NaCl, and roasts with no added water. After cooking, roasts were halved, and one half of each roast was dipped in 3% acetic acid before vacuum‐packaged, refrigerated storage. Results showed roasts that contained both salt and phosphate had the lowest cooking losses, TBA numbers, Warner‐Bratzler Shear values, and were rated by sensory panelists as the most palatable. Treatment with acetic acid significantly (P<0.05) lowered bacterial counts without adversely affecting sensory qualities of the precooked microwave‐reheated beef

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10170.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe effects of removal of external fat prior to cooking on fat and moisture content and sensory properties of cooked beef lean were investigated. Twelve pairs of beef strip loin steaks, eye of round roasts, top round roasts, briskets and arm pot roasts fabricated from USDA Choice carcasses were used. True fat retention was also determined for 36 strip loin steaks trimmed to either 0, 0.6 or 1.3 cm external fat. Cooking yield and sensory traits were adversely affected, by the fat removal, only in those cuts (briskets and arm pot roasts) which were cooked by braising. Fat content of the cooked lean was numerically higher in all cuts cooked with an external fat layer. Retention of intramuscular fat was also higher in strip steaks cooked with an external fat layer.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10171.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTIron content of bovine longissimus (LD) and semimembranosus muscle (SM) from steers raised at two altitudes was compared. Total iron content of fresh muscle was not different in concentrate‐fed steers reared at 2145 m (HIFD) when compared to that of steers reared at 549 m (LOFD). Iron content of muscle from steers reared at 2145 m and pasture‐grazed (HIGR) was lower than that from older HIFD and LOFD steers. Steaks from the HIFD and HIGR groups contained more heme iron (P<0.05) than those from LOFD steers. The nutritional significance of the differences in heme iron must be further investiga

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb10172.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY