摘要:

ABSTRACTA review of the various genetic, environmental and processing factors which influence the expression of flavor in muscle foods, from animal, avain and aquatic sources, is presented. Special emphasis is given to such variables as species, breed, sex, age, nutrition, primary and further processing operations. Although a variety of factors is known to influence the flavor of muscle foods, no single one or group of factors can be assigned the role of principal influencer. In fresh muscle foods, genetic as well as environmental factors are probably most important. Of the genetic factors, there is little doubt that species exerts the most pronounced effect on flavor. Nutritional effects are the most important of the environmental factors influencing flavor. Primary processing operations (i.e., carcass washing techniques, freezing) can affect the flavor of fresh muscle foods. In further processed muscle foods, the flavor is most affected by those factors which influence product composition.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb09992.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTConsiderable research has been done on model systems in which possible meat components have been heated. Many aroma components have been identified including carbonyls, pyrazines, thiols, thiazoles and other nitrogenous and sulfur‐containing compounds. Some of these have been identified in the aroma of meat products. Some of the effects of processing on several beef aroma components were assessed. The relationship of concentration of a number of compounds in the aroma and their threshold of detection are discussed, as well as the “GRAS” concentrations permitted. Patents covering the development of meat aroma products are rev

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb09993.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTCurrent literature on the off‐flavors in meats due to genetics (mutton odor and swine sex odor), the animal's diet and environment, processing (irradiation and retorting), bacterial spoilage and oxidation are reviewed. Emphasis is placed on discussing chemical mechanisms, compounds responsible for and means of inhibiting these off‐flav

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb09994.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTHeat‐induced changes in myofibrillar protein solubility were studied in samples of at‐death and postmortem bovine logissimus heated at 45°, 50°, 55°, 60°, 70° and 80°C. Myofibrillar proteins were extracted with strong salt solution after the removal of sarcoplasmic proteins for each heat treatment. Changes in myofibrillar protein solubility were determined by using SDS‐polyacrylamide gel electrophoresis. The proteins of thick and thin filaments and Z‐disks reacted differently to heat and postmortem aging time. Alpha‐actinin was the most heat labile and became insoluble at 50°C. Next, heavy and light chains of myosin became insoluble at 55°C. Actin, tropomyosin and troponin were more heat resistant, however, inasmuch as actin was insoluble between 70 and 80°C and tropomyosin and troponin became insoluble above 80°C. That the 30,000‐dalton component was more intense after heating suggests that calcium activated factor (CAF) activity is stimulated during heating. This further suggests that the effect of CAF on heated muscle is additive to its tenderization effect on p

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb09995.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTEffects of ionizing radiation on beef pigments were studied by determining the absorption spectra of myoglobin solutions and the reflectance spectra of radiation‐sterilized beef slices. Bovine and ovine oxymyoglobin (MbO2) and met(ferri)myoglobin (metMb) were extracted, purified, and treated with gamma radiation. Increasing dose and temperature of gamma radiation produced increasing shifts in characteristic peaks and progressive decreases in the Soret bands of these pigments. The total color difference (▵E), computed from tri‐stimulus values of reflectance spectra of radiation‐sterilized beef, showed similar dependence of color on radiation dose and temperature. Re‐irradiation of beef allowed to brown in air caused the unstable red pigment to re‐form. The presence of oxygen in the container during radiation‐sterilization reduced the red color formation. The results show that ionizing radiation reduces the heme iron of the brown pigment of cooked meat (globin myohemichromogen) to an unstable red pigment (globin myohemochromogen), which, upon exposure to air, reverts to the original ferric (b

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb09996.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTThe growth response of radiation resistant Moraxella‐Acinetobacter (M‐A) was monitored relative to the a, of meat and various experimental media. Representative isolates, although obtained from beef, did not grow in ground beef, ground chicken meat, OR fresh beef exudate unless the awwas raised through water addition. Data from a psychrometric thermocouple of the Spanner‐Peltier design showed that awlevels approaching and lower than 0.99 were inhibitory to the growth of M‐A. No growth occurred in standard laboratory media when the awwas lowered to that approximating meat. Comparable lowering of awin experimental media systems by additions of sodium hexametaphosphate, sodium chloride, yeast extract, or dehydrated m‐Plate Count Broth (PCB) gave similar results. Growth of M‐A occurred without added water in chicken exudate, on the surface of chicken wings, and on exudate saturated paper removed from commercially packaged chicken trays. M‐A growth in PCB with added ground beef was further indication that the M‐A's inability to grow was not due to an inhibi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb09997.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTPresently, several chemical tests are used to determine the quality of canned tuna. The need for developing a single test motivated this research, Profiles of canned tuna volatiles were obtained using high resolution gas chromatography. A high correlation between the volatile profile and sensory panel scores was obtained. Two models based on three or five major peaks were developed for predicting quality scores. Using such models, correlation coefficients of 0.90 and 0.91 have been obtained. The error associated with predicted sensory scores using such models was in the order of to.5 unit. Such error has the same magnitude as the inherent error associated with taste panel itself.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb09998.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTThe shelf life of both refrigerated ground and mechanically deboned poultry meat was extended by 2 days using the resting cells of the starter culturesPediococcus cerevisiae(Accel) andLactobacillus plantarum(Lactacel DS). The microbial population of the treated sample was 10% of that of the control at the onset of “off‐odor” in the control. The lactic acid bacteria (LAB) did not decrease the pH of the meat. Fluorescent psychrotrophic colonies were not detected in the treated samples, but were present in the control.P. cerevisiaein Buffered Brain Heart Infusion Broth (BBHI) inhibitedPseudomonas fluorescensandPseudomonas putrefaciensmore thanPseudomonas fragi. L. plantarumin BBHI inhibited the growth ofP. fluorescensand P. fragi and caused P putrefaciens to lose its ability to form colonies on Tryptic Soy Agar. The meat starter cultures in BBHI totally inhibited the growth ofSalmonella typhimuriumandStaphylococcus aureusat 15°C. Using the “spot on the lawn” technique both LAB produced an antagonistic agent only agains

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb09999.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTThe apparently good shelf stability of salt minced fish produced by the quick salting technique is due to the very low halophilic bacteria content. The nature of the quick salting method and the quality of the curing salt used are responsible for this condition. With no loss in palatability the salted minced fish was rendered stable at 35°C either by reducing water activity to 0.7 or by adding 0.3% sorbic acid into the minced flesh with the curing salt. A sorbic acid residue in the desalted product of 0.1% was less than the limit allowed in some food products

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb10000.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTUnder some experimental conditions, considered analogous to those which may exist in postmortem muscle, changes in the extractability of sarcoplasmic proteins and the composition of myofibrillar and sarcoplasmic proteins were examined. During incubation at neutral pH, degradation of myofibrillar proteins hardly occurred in the absence of Ca++, but or‐actinin was released and troponin components were degraded in its presence. Myosin was degraded at acidic pH value regardless of the presence or absence of Ca++, which no such effect was observed at the neutral pH value. From these results, the degradation pattern of myofibrillar proteins can be classified as of two types: (1), the degradation of regulatory proteins which is Ca++‐dependent; and (2), that at acidic pH which preferentially includes the degradation of myosin heavy chain. Phosphorylase, which occurs in the sarcoplasm, appears to have an affinity for myofibrils which depends on pH and temperat

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb10001.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY