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  • 1
    Electronic Resource
    Electronic Resource
    SALT CONCENTRATION, TYPE OF PHOSPHATE AND FILM SEALANT EFFECTS ON MEAT ADHESION TO PACKAGING FILMS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 12 (2001), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Packaging film adhesion strength at the meat-film interface was measured on a vacuum-packaged, cook-in-the-film prepared turkey product using an approximate 90° peeling angle from the plane of the meat surface. Adhesion increased (P〈0.05) as added NaCl increased from 0.75% to 2.0% (w/w) but not with further increase to 2.5%. Sodium phosphates at 0.4% (w/w) increased (P〈0.05) adhesion strength as follows: pyrophosphate 〉 tripolyphosphate 〉 monophosphate 〉 no phosphate = hexametaphosphate. Film sealants of nylon blend and Surlyn® produced more (P〈0.05) adhesion to meat surfaces than linear low densiq polyethylene-Surlyn® blend, linear low density polyethylene-ethyl vinyl acetate or ethylene-propylene copolymer. Nylon blend sealant had the most surface adhesion (171.2 g/cm) and surface energy (56.2 dynes/cm) whereas ethylene-propylene copolymer yielded the lowest measures (6.3 g/cm and 31.7 dynes/cm, respectively). Film-to-meat adhesion responded to NaCl concentration and type of phosphate in the sume manner as water and meat-to-meat binding respond during meat processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2001.tb00686.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Antioxidants in Polyethylene Film on Fresh Beef Color (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : BHA, BHT, rosemary extract, and α-tocopherol were incorporated into low-density polyethylene (LDPE) at the 0.1% level and thermoformed into 25-mm-dia, 0.25-mm-thick discs, which were exposed to the surface of fresh beef and held in contact with a polyvinyl chloride (PVC) overwrap. On d 0, the control treatment with only the PVC overwrap had greater “a” (redness) values, probably due to greater transmission of oxygen to the meat surface. However, by d 7, the control with only the PVC overwrap had lower redness values than any of the other treatments. By d 8 and 9, the meat packaged with the BHA-impregnated film had higher “a” (redness) values than any of the other film treatments
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14122.x
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  • 3
    Electronic Resource
    Electronic Resource
    KINETICS OF THE LIGHT-INDUCED COLOR FADING OF VACUUM-PACKAGED TURKEY BOLOGNA (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 1 (1990), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The light-induced color fading reaction for vacuum packaged turkey bologna was studied using tristimulus colorimetry. Significant (P 〈 0.001) time and temperature effects were found for redness (+a and a/b ratio) decrease and yellowness (+b) increase during 1.5 h of light exposure. Lightness (L) increase at the product's surface was affected by time (P 〈 0.001) but not temperature (P 〉 0.05). Alterations of the redness and yellowness components of the product's hue were found to fit first order reaction kinetics. When the Arrhenius relationship of the temperature dependency of rate constants was applied, activation energies (Ea's) of 7.4, 2.6 and 6.2 kcal/mole were obtained for +a decrease, +b increase and a/b ratio decrease, respectively. The kinetics data for turkey bologna confirm that light-induced color fading at the product's surface is more dependent on the extent of yellowness increase than on redness decrease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00362.x
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  • 4
    Electronic Resource
    Electronic Resource
    Thermal Effects on in vitro Protein Quality of Red Kidney Bean (Phaseolus vulgaris L.) (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Significant thermal effects on in vitro protein quality of red kidney beans were observed. Beans autoclaved at 121°for 10 and 20 min, and common home-cooked beans had improved protein quality. Uncooked beans, and those autoclaved at 128°for 20 min and at 121°for 90 min had reduced protein quality compared to canned beans and those autoclaved at 110°for 20 min and at 121°for 40 and 60 min. Amino acid scores, essential amino acid index and available lysine (%), corrected for in vitro protein digestibility gave comparable results in evaluation of protein quality. Specific lysine, methionine, cysteine and other amino acid ratios overestimated protein quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14673.x
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  • 5
    Electronic Resource
    Electronic Resource
    Protein Quality of Selected Muscle Foods as Affected by the Exchange of Dietary Wheat Bran for Cellulose (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 exchange of 8.4% neutral detergent fiber (NDF) of wheat bran for 8.3% NDF of cellulose in diets containing either beef, chicken, fish or casein as protein sources did not (P〉0.05) alter feed consumption, weight gain or energy intake in the protein efficiency ratio (PER) bioassay with weanling rats. Higher (P〈0.05) fecal nitrogen (N) excretions and lower (P〈0.05) N digestibilities occurred for each protein source when wheat bran was exchanged for cellulose. The exchange also had no effect (P〉0.05) on PER or net protein ratio (NPR) of casein or fish protein or on NPR of chicken protein. However, PER and NPR of beef and PER for chicken were reduced (P〈0.05) when the dietary fiber was exchanged.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01557.x
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  • 6
    Electronic Resource
    Electronic Resource
    Phosphate Type and Salt Concentration Effects on Shear Strength of and Packaging Film Adhesion to Processed Meat From a Cook-in Packaging System (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Shear force values of product slices and adhesion at packaging film-meat interfaces were measured for vacuum-packaged, cook-in-the-film prepared meat products. With 2.0% NaCl, phosphate addition at 0.4% increased both measures in the following order of effectiveness: sodium acid pyrophosphate 〉 sodium tripolyphosphate 〉 no phosphate. For NaCl effects, generally a 1% increase in concentration in the range of 0.5% to 4.0% was required to increase shear values of cooked products. Adhesion at the film-meat interface did not increase until the NaCl concentration was 〉3.0%. In studying type of phosphate or NaCl concentration effects, higher adhesion occurred for packaging films having a nylon sealant layer as compared to films with sealants of Surlyn or a nylon-Surlyn blend.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05125.x
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  • 7
    Electronic Resource
    Electronic Resource
    Structural Characteristics of Protein Gels as Determined by an Ultrasound Imaging Technique (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Structural density features of gels formed with gelatin, egg albumen, and poultry thigh natural actomyosin were determined with an ultrasound system equipped with a real time monitor, imager and photographic unit. Echo recordings of the acoustic impedance showed that all protein gels were similar in respect to structural density differential patterns. Increases in protein concentration increased the net area occupied by protein junctions and interlinks. The ultrasound imaging technique confirmed the aggregated junction, interlink and interstitial regions that are common features of protein gels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11175.x
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  • 8
    Electronic Resource
    Electronic Resource
    EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb03699.x
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  • 9
    Electronic Resource
    Electronic Resource
    Nisin Diffusion in Protein Films: Effects of Film Type and Temperature (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Protein films [cast corn zein (CCZ), heat-pressed corn zein (HPCZ), cast wheat gluten (CWG), and heat-pressed wheat gluten (HPWG)] were studied at different exposure temperatures (5, 25, 35, and 45 °C) to determine nisin diffusion in aqueous model systems. Kinetics of nisin diffusion in protein films followed a Fickian diffusion model. The CCZ had the lowest nisin diffusivity and highest nisin retention. Diffusivities in HPCZ, CWG, and HPWG films were not significantly different. Temperature dependence of nisin diffusion in all films followed an Arrhenius model, which indicated no morphological changes within 5 to 45 °C. The activation energy for nisin diffusion in corn-zein films was higher than that in wheat-gluten films.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08853.x
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  • 10
    Electronic Resource
    Electronic Resource
    Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: : Viscoelastic, thermal, and microstructural properties of plasticized soy protein isolate (SPI) films processed by thermal compaction are discussed. Thermogravimetric analysis indicates that protein films exhibit substantial thermal degradation at temperatures above 180 °C and that the processing temperature limit is about 150 °C. Dynamic mechanical analysis indicates the existence of multiple glass transition temperatures associated with glycerol- and protein-rich phases. Scanning electron micrographs of the cross-sections of films containing 30 and 40 wt% glycerol indicate the presence of ridges and valleys resulting from an extensive local deformation of the “protein matrix,” which explains the large flexibility of these films as compared to those containing only 20 wt% plasticizer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16071.x
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