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  • 1
    Electronic Resource
    Electronic Resource
    COMPARATIVE WATER HOLDING PROPERTIES OF VARIOUS MUSCLE FOODS (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 water holding capacity (WHC) of meat has an important effect on its commercial value. A review of this topic is particularly appropriate because confusion exists as to what WHC means, how it should be measured, the extent to which various muscles differ in this attribute and the mechanisms by which changes in WHC occur. In this paper, definitions are given for the terms: WHC, free exudate, expressible moisture and water-binding potential. Methods for measuring WHC can be categorized as those involving no force, an applied force, or other approaches, all of which are discussed. Both extrinsic and intrinsic factors influence WHC and these are enumerated and discussed. Comparative data on the WHC of various kinds of animal muscle are presented and conceptual and mechanistic matters relevant to WHC are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00373.x
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  • 2
    Electronic Resource
    Electronic Resource
    THE ASSOCIATION OF PROTEIN SOLUBILITY WITH PHYSICAL PROPERTIES IN A FERMENTED SAUSAGE (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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.1365-2621.1973.tb07219.x
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  • 3
    Electronic Resource
    Electronic Resource
    THE EFFECT OF BACTERIAL FERMENTATION ON PROTEIN SOLUBILITY IN A SAUSAGE MODEL SYSTEM (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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 solubilities of myofibrillar and sarcoplasmic proteins were studied in response to bacterial fermentation in a simplified system. As pH decreased from 7.4 to 4.6, the solubility of the myofibrillar fraction decreased 60% and that of sarcoplasmic proteins decreased 40%; solubility of sarcoplasmic proteins previously adjusted to 0.67M NaCl decreased 50%. Sarcoplasmic proteins with and without added NaCl were more susceptible to insolubilization from heat than were the myofibrillar proteins. The myofibrillar preparation showed a marked increase in nonprotein nitrogen during fermentation whereas the sarcoplasmic fraction exhibited only a small incrcase in nonprotein nitrogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17989.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF MUSCLE TYPE ON RESIDUAL NITRITE IN CURED MEAT (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: When a cured meat model system was made from white muscle it contained less residual nitrite than if it were made from a red muscle; this effect is due to the lower pH of white muscle. If the pH of red and white muscle is similar then the slightly lower residual nitrite in products made from red muscle probably is due to the greater content of myoglobin in red muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01111.x
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  • 5
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING THE FORMATION OF NITRATE FROM ADDED NITRITE IN MODEL SYSTEMS AND CURED MEAT PRODUCTS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Experiments were designed to determine the effect of the chemical state of myoglobin and presence of ascorbate on the conversion of nitrite to nitrate. In model systems, nitrate was not formed when nitrite was incubated in the presence of either metmyoglobin or ascorbate. However, most of the added nitrite was converted to nitrate when both ascorbate and metmyoglobin were present. It is suggested that ascorbate reduces metmyoglobin to myoglobin, and then, the myoglobin is oxidized simultaneously with nitrite to form nitrate. In cured meat products, a detectable level of nitrate was formed in the absence of ascorbate, but in the presence of ascorbate the level of nitrate formed was greater. The explanation suggested was that endogenous reductants in meat could play the same role as ascorbate in model systems. Such endogenous reductants were responsible for more than half of the nitrate formation in meat products containing sodium ascorbate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02390.x
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  • 6
    Electronic Resource
    Electronic Resource
    Glass Transition Values of Muscle Tissue (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Reports of glass transition (Tg') values for frozen muscle tissue are not common and reported values are mostly much lower than would be expected. Tg’ values for muscle tissue and isolated proteins were studied using differential scanning calorimetry. Apparent Tg's of mackerel, cod and beef were similar (ca −11 to −13°C) and substantially higher than most published values (−15 to −77°C for tuna and beef), but in accord with expectations for substances of high molecular weight. Dialyzed insoluble and soluble protein fractions from mackerel yielded apparent Tg’ values (ca −7°C) that were similar, with both being higher than those for whole muscle. Apparent Tg’ values of ca −7°C were determined for aqueous samples of gelatin and collagen, but none was detected for zein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09851.x
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  • 7
    Electronic Resource
    Electronic Resource
    Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of Gelatin (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: We determined the sub-zero temperature dependencies (TD) of lipid hydrolysis (LH), lipid oxidation (peroxide value [PV]), and diffusion of 14C-fructose in minced mackerel (MM) and how these rates are influenced by gelatin (G) and MM Tg'. When 1 % G was added, the rate of LH at −10°C decreased as compared to that in controls, whereas the rate of PV and TBARS increased (-5, -15 and -20°C). The TD of 14C-fruc-tose diffusion was similar to that of TBARS, but not to those for LH or PV. Just below Tg', the rate decrease for TBARS was abrupt, whereas rate decreases for LH and PV were moderate to small, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09854.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF METAL IONS ON RESIDUAL NITRITE (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 5 (1981), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of various metal ions on residual nitrite was studied in both a meat system and a model system. Reducing ability, nitrosylhemochrome, nitrate and pH were determined in an attempt to explain the mechanism of loss of nitrite in the system. The control meat system contained 2% NaCl and 156 ppm of NaNO2 while treatment groups had 0.05% of metal ions (Fe++, Fe+++, Cu++, Zn++, Ca++, and Mg++ as chloride salts) substituted for the same amount of NaCl. The results showed that ferrous (Fe++), ferric (Fe+++), cupric (Cu++) and Zinc (Zn++) ions caused a depletion of nitrite while calcium (Ca++) and magnesium (Mg++) ions did not have any effect on residual nitrite. The model system consisted of 25 mM PIPES buffer at pH 5.8 to which was added 156 ppm NaNO2 with or without 0.05% metal ions. Only ferrous (Fe++) ion decomposed more nitrite than the control after heating. Considering the results from both systems, the mode of action for each ion appeared to be different; ferrous ion appeared to act directly as an electron donor, ferric ion acted like ferrous after being reduced, cupic ion appeared to act as an electron donor after being reduced and then as an electron acceptor, and zinc ion seemed to be effective only by decreasing the pH of the system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1981.tb00634.x
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