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  • 1995-1999  (4)
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Material
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by Polyphosphates (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although protein solubility continued to increase. The SDS-PAGE results showed that extraction of a specific amount of water-soluble protein, perhaps including some myosin heavy chain (MHC, 200 kd), correlated with high WUA. However, excess extraction of MHC may cause destruction of the structural matrix of the insoluble protein network, preventing it from holding water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03990.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Bacterial and Autolytic Changes in Water Retention and Adenosine Nucleotides of Cod Mince (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Water uptake ability (WUA), expressible moisture (EM), hypoxanthine (Hx), and inosine (HxR) were monitored in cod mince stored at 0, −2, −3°C, with or without bacterial inactivation using NaOCl. Hx and HxR increased (p 〈 0.05) in all samples during the first 9-10 days. Bacterial inactivation reduced Hx and HxR build up. Beyond day 10, Hx and HxR decreased in all samples. The decrease was slower in samples in which bacterial had been inactivated. Bacterial inactivation deterred WUA increases and EM decrease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12230.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: The addition of cryoprotectants, e.g., a mixture of sucrose and sorbitol or polydextrose (PDT) with sodium hexametaphosphate (SHMP), to improve the texture and water retention properties of cod mince with kidney tissue (modified mince) was studied at −47°C. Kidney tissue provided trimethylamine oxide (TMAO) demethylase to accelerate dimethylamine (DMA) and formaldehyde formation. Expressible moisture (EM), water uptake ability (WUA), protein solubility, cook loss, DMA production, and textural profile analysis were determined to detect changes in modified mince during frozen storage. Modified mince with SHMP and sucrose/sorbitol or PDT at −14°C had improved EM, WUA, and cook loss and was more tender.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03989.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Interaction of Commercial Dairy Proteins and Chicken Breast Myosin in an Emulsion System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: The compatibility of commercial dairy proteins with chicken breast myosin in an emulsion system was examined. SDS-PAGE of the solution remaining after emulsion formation indicated that myosin incorporation into the cream layer was much more limited with the flexible additives such as sodium-caseinate and milk protein isolate resulting in decreased emulsion stability. However, myosin incorporation and emulsion stability were maintained with whey protein concentrate or whey protein isolate at all additive levels. No hydrophobicity changes were found in myosin with additive mixtures except for heated myosin and WPC (P=0.04). The stability of an emulsion was primarily determined by the amount of myosin incorporated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15017.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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