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  • 1980-1984  (4)
  • 1983  (4)
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  • 1980-1984  (4)
Year
  • 1
    Electronic Resource
    Electronic Resource
    Canned Shrimp Texture as a Function of Its Heat History (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Texture changes of canned shrimp were determined by sensory and instrumental methods. A direct relationship was found between sensory perception of toughness and instrumental shear forces measurements in canned shrimp packed in 2.6% brine in 307×113 cans, and processed at 124°C. Shrimp muscle toughened during the initial stages of heating and softened during the latter stages of processing. The softening of shrimp texture (shear values) was determined to follow apparent first order behavior. Regression analyses were used to establish apparent reaction rate constants, an apparent activation energy (24 Kcal/mole), textural D values and textural Z values (30°C).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10743.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Storage Stability of Intermediate Moisture Mullet Roe (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A storage stability study was performed on intermediate moisture roe (aw= 0.84, salt content = 4%). Samples were stored at various temperatures for up to 1 month. Microbial analyses indicated that bacteria could grow from 5–25°C. Fungi grew at 15° and 25°C while their growth was inhibited at 5°C; however, a lag phase was detected at 15°C. TBA values increased linearly during storage. Microbial analyses, chemical determination of rancidity and sensory evaluations showed that the product was still acceptable after 30 days storage at 5°, 15° or 25°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14816.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A mixture response statistical design was used to investigate the textural attributes of minced fish patties. Patties formulated with pollock were significantly firmer than those made from turbot and pollock blends or from turbot alone. Breakpoint values and firmness scores were negatively correlated with flavor and acceptability scores indicating that as patty firmness increased general acceptability declined. Higher acceptability for softer patties formulated with more turbot were attributable to the higher fat content. Increasing the soy protein levels and decreasing alginate content increased patty firmness regardless of fish composition. The patty formulation with maximum predicted acceptability was 78% turbot, 11% soy flour, and 11% soy protein concentrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09158.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Effects of Salt, Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced Sheepshead (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An attempt was made to develop an acceptable fish patty using minced sheepshead flesh. Deboned and washed sheepshead flesh was mixed with varying proportions of sodium chloride (NaCl), sodium tripolyphosphate (TPP) and sodium alginate (NaAlg). The texture quality of cooked patties was determined by measuring breaking force and sensory acceptability. A regression analysis, performed to measure the effects of NaCl, TPP, and NaAlg as well as to try to determine the optimum combination of ingredients that produced the most acceptable product, showed that all texture responses were significantly influenced by the TPP level (α 〈 0.05). The breaking force and sensory firmness were strongly influenced by the NaAlg concentration (α 〈 0.01) which also influenced texture-preference (α 〈 0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09165.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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