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  • 11
    Electronic Resource
    Electronic Resource
    Modified Atmosphere Storage of Dungeness Crab (Cancer magister) (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 modified atmosphere (MA) of 80% CO2 and 20% air coupled with refrigerated storage was effective in extending shelf life of cooked whole Dungeness crab. Aerobic plate counts were lower over the storage period tested (25 days) for samples held in MA compared to controls held in air. Tissue pH decreased in MA samples, but increased in samples held as air controls (AC). There were significant differences in redox potential between groups, but these did not appear large enough to affect bacterial growth. Trimethylamine and ammonia values were similar for 14 days, then became higher in controls. There were no differences between treatment groups in thiobarbituric acid values, in textural properties as determined by Instron or in reflectance measurements. After removal from MA storage, the crab had a microbial shelf life that mimicked that of a fresh product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10745.x
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  • 12
    Electronic Resource
    Electronic Resource
    Moisture Migration in Frozen, Raw Breaded Shrimp during Nine Months Storage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 extent of moisture migration from the flesh of frozen, raw breaded shrimp was studied for 9 months. The experiments were designed to monitor the effects of moisture migration on the total net weights and the total “percent shrimp material.” The breaded shrimp were (1) blast frozen-stored in the retail freezer (−16°F, −26.6°C), (2) blast frozen-stored in the warehouse freezer (−12±F°2°, −24.4°C), (3) individually quick frozen (IQF)-stored in the retail freezer (−16°F, −26°C), and (4) individually quick frozen stored in the warehouse freezer (−12°F±2°, −24.4°C). As storage time increased the percent breading increased for all treatments. The percent shrimp, the gross weights, the net weights, and the percent moisture decreased as storage time increased. The rate of moisture migration was retarded in the breaded shrimp (i.e. IQF and blast frozen) stored in the warehouse freezer, when compared to the rate of moisture migration in the breaded shrimp (i.e. IQF and blast frozen) stored in the retail freezer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04225.x
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  • 13
    Electronic Resource
    Electronic Resource
    MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch) (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Rockfish (Sebastes miniatus) fillets and salmon (Oncorhynchus kisutch) steaks were held in atmospheres containing 20% or 40% carbon dioxide, with or without 1% carbon monoxide. Controls were stored similarly in air. At intervals of refrigerated storage up to 14 days, samples were removed for sensory, chemical, and microbiological analyses. At 7 days, all treatment groups were significantly different visually, with appearance of slime on the air controls, but not on samples in the gas treatments. Samples held in air were judged by panelists to have stronger aromas than others held under carbon dioxide at either level. The higher level of carbon dioxide was more effective. Values for thiobarbituric acid were low in all groups; hypoxanthine values varied widely, with no particular effect due to modified atmospheres. Storage under carbon dioxide was effective in reducing the formation of trimethylamine and ammonia, and markedly inhibited microbial growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03878.x
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  • 14
    Electronic Resource
    Electronic Resource
    High Vacuum Flame Sterilization of Canned Diced Tuna: Preliminary Process Development and Quality Evaluation (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 preliminary study of the potential of high vacuum flame sterilizing canned diced tuna was carried out. The investigation included inoculated experimental sighting packs study at five process levels, and comparative assessment of the physical, chemical and nutritional property of the raw, precooked, high vacuum flame sterilized (HVFS) and still-retorted canned tuna. The vacuum achieved in the HVFS packs was significantly higher (P 〈 0.05) than the control packs. Fatty acid and amino acid composition, in-vitro protein digestibility, and the Computed Protein Efficiency Ratio (C-PER) were similar for the raw, precooked and canned tuna. Available lysine was marginally decreased by precooking, and HVFS processing caused no measurable change. However, available lysine, thiamin, riboflavin, niacin and mineral concentrations were generally lower in the retort process control canned tuna.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10744.x
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  • 15
    Electronic Resource
    Electronic Resource
    Moisture Loss in Tray-Packed Fresh Fish During Eight Days Storage at 2°C (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: Effects of moisture loss in tray-packed fresh fillets of Flounder (Pogonias cromis), Red Snapper (Litjanus blackfordii), Croaker (Micropogon undulatus) and Ocean Perch (Sebastes marinus) were studied. The fish, purchased from seafood suppliers and processed into fillets at their prospective plants, were packaged in plastic foam trays lined with absorbent pads, overwrapped, and subsequently stored at 2°C (35.6°F) for 8 days. Gross and net weights decreased whereas the percent drip increased for all fish during storage. Except for croaker, the total moisture content remained virtually unchanged for all fillets during storage. The acceptability of all fillets decreased as the Trimethylamine-Nitrogen concentrations increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14815.x
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  • 16
    Electronic Resource
    Electronic Resource
    Protein Quality of Fish in Modified Atmospheres as Predicted by the C-PER Assay (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 nutritional quality of proteins from fillets of fresh rockfish (Sebastes spp) stored in air or in a modified atmosphere (MA) of 80% CO2 and 20% O2 at 4°C was evaluated by the Computed Protein Efficiency Ratio (C-PER) method. This procedure involves determination of in vitro digestibility and the amino acid composition of the samples prior to computation of the C-PER. Casein was used as a standard. Both air-held and MA-held fish showed similar amino acid profiles, but the air-held fish showed lower in vitro digestibility. The C-PER values of both types of samples were higher than the C-PER of 2.50 for standard casein. These results suggest that storage of fish in a modified atmosphere of 80% CO2 and 20% O2 does not result in deterioration in the nutritional quality of the fish proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04947.x
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  • 17
    Electronic Resource
    Electronic Resource
    Nutritional Quality of Raw, Precooked and Canned Albacore Tuna (Thunnus alalunga) (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: The nutritional quality of raw, precooked and canned tuna was assessed by determining the total amino acids, in-vitro protein digestibility, Computed Protein Efficiency Ratio (C-PER), Tetrahymena Relative Protein Value (RPV), and fluorodinitrobenzene reactive lysine, together with selected vitamin and mineral assays. Amino acid composition, in-vitro protein digestibility, C-PER and Tetrahymena RPV remained almost the same for the raw, precooked and canned tuna. The percent retention of FDNB-reactive lysine was 91% for the precooked tuna and 80–85% for canned tuna. Thiamin retention for the canned tuna was about 5%, while niacin and riboflavin ranged from 71–73% and 49–50% respectively. The values for Cu, Fe, K, and Ca were significantly lower in canned tuna.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14854.x
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  • 18
    Electronic Resource
    Electronic Resource
    Modified Atmosphere Storage of Rockfish Flllets (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 modified atmosphere (MA) of 80% CO2 and 20% air was effective in extending shelf life of fresh rockfish fillets. Aerobic plate counts and trimethylamine levels were significantly lower (P 〈 0.1%) for the fillets held in MA compared to those held in air. A decline in surface pH was observed on fillets stored in MA, presumably due to the absorption of CO2 and its hydration to carbonic acid. Oxidation-reduction potentials suggested a more aerobic environment on fillets stored in MA. There were no significant differences in weight loss between control and MA samples. Sensory evaluations indicated that fillets held under MA were of good quality for at least 13 days of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11054.x
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  • 19
    Electronic Resource
    Electronic Resource
    Residual Amounts of Proteinaceous Additives in Table Wine (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Radioactive acetic anhydride was used to label casein, isinglass, egg white, and a pectic enzyme complex. The pectic enzyme was added to three different grape juices which were fermented, bentonite fined and filtered in an approximation of industrial practice. Three wines were fined using isinglass or egg white (red wines) or casein (white wines) applied at three rates each, and finished as above. Residual amounts of each additive were determined by scintillation counting of samples taken at each step. All of the pectic enzyme remained in the finished wines. Residual fining agents decreased with the application rate to levels showing much variation in the red wines and less in the whites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15323.x
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  • 20
    Electronic Resource
    Electronic Resource
    Effects of Elevated CO2 Atmosphere on Storage of Freshwater Crayfish (Pacifastacus leniusculus) (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: The effects of elevated CO2 levels on the keeping quality of cooked, freshwater crayfish was investigated. Experiments were conducted using an enriched atmosphere of 80% CO2:20% air compared to air storage at 4°C. Chemical and microbial changes were correlated with sensory panel evaluations of flavor, odor and texture. After 28 days of storage, the concentrations of ammonia and trimethylamine and total plate counts were lower in crayfish stored under carbon dioxide as compared to samples stored in air. The sensory panel found no significant difference between the odors of the samples stored in CO2 atmosphere for 21 days and fresh cooked crayfish, whereas samples stored in air were found to have significantly more fishy flavor and odor after 14 days of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14813.x
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