Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Determination of Moisture, Fat and Protein in Spray-Dried Whole Egg by Near Infrared Reflectance Spectroscopy (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Near infrared reflectance (NIR) spectroscopy was used to measure moisture, protein, and fat in spray-dried whole egg. Calibrations were developed for a commercial, filter monochromator NIR instrument and tested against standard methods. A standard error of performance (SEP) of 0.15% was obtained for moisture using a calibration based on three wavelengths. Protein and fat determinations by NIR were susceptible to variability due to sample particle size differences. Calibrations employing three wavelengths were used to measure protein and fat in samples of uniform particle size (SEP = 0.20% and 0.28%, respectively), but it was necessary to utilize additional wavelengths to adequately measure these constituents in samples having particle size variability (SEP = 0.38% for both protein and fat).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09276.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    PROTEIN NUTRITIONAL QUALITY OF MECHANICALLY DEBONED POULTRY MEAT AS PREDICTED BY THE C-PER ASSAY (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: Mechanically deboned poultry meat (MDPM) from raw broiler backs and necks (MDCM), cooked mechanically deboned chicken meat from fowl carcassas (CMDFM), and raw turkey frames (MDTM) were evaluated for their nutritional composition and quality. Procedures for evaluation included protein efficiency ratio (PER) using rat and computed PER (C-PER) techniques, in vitro and in vivo digestibitlities, amino acid composition, and proximate analysis. All three types of MDPM showed PER and C-PER values comparable to those for standard casein. MDTM had a higher C-PER and PER which ranged from 2.59–2.75 than did MDCM and CMDFM having values which ranged from 2.34–2.94. The PER and C-PER values given are based upon the standard protein casein having a PER and C-PER of 2.50.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04070.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    INFLUENCE OF SKIN CONTENT ON COMPOSITION OF MECHANICALLY DEBONED POULTRY MEAT (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY —When chicken broiler backs containing varying amounts of skin were mechanically deboned, the product obtained was shown to be directly affected by skin content. As the skin content on the backs increased in relation to muscle and bone content, the fat content of the deboned meat increased and the moisture and protein contents decreased. The connective tissue protein content of the meat was not affected by increasing skin content on the backs. Data obtained from passing backs as well as isolated poultry skin through the deboner indicate that the fat from the skin was expressed through the screen along with the meat. The majority of the skin protein, collagen, did not pass through the screen but was passed out in the residue along with the bone. The meat from the backs containing large amounts of skin may have poor emulsifying characteristics because of its high fat and low protein content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03325.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEAT (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY –Fresh and frozen stored mechanically deboned turkey meat was incorporated into frankfurters at the 15% level and compard to red meat frankfurters. Mechanically deboned turkey meat exhibited higher emulsifying capacity than beef but lower than pork on a protein basis. This trend for emulsifying capacity was reversed when reported on a total meat basis. Emulsion stability was not essentially affected by the addition of 15% mechanically deboned turkey meat in red meat frankfurters. Differences flavor tests, preference flavor tests, and TBA values indicated that frankfurters containing 15% mechanically deboned turkey meat were comparable to all red meat frankfurters in flavor stability if fresh deboned poultry meat is used. The use of mechanically deboned poultry meat, which had undergone 90 days of frozen storage, resulted in a significantly inferior product as indicated by flavor evaluation and TBA values. Color evaluation showed slight color fading of all frankfurter treatments during storage. Microbial loads in the three frankfurther treatments showed some increased in total counts during refrigerated storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03324.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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 effect of chopping temperature and time on the stability of white and dark turkey meat emulsions was determined. White meat emulsions remained stable over extended chopping times in a 1.5°C temperature environment. When chopped in room temperatures, the white meat sausages became very unstable after 18.2°C and were most stable at 12.8°C. Dark meat sausages were significantly more unstable than white meat emulsions under both chopping environments. Tensile strength of cooked white and dark meat emulsions declined with increases in chopping temperature. When prepared in l.5°C surroundings, tensile strength changes were notable only after 10 min chopping for white meat. Dark meat sausage tensile strength seemed unaffected by chopping time. In contrast to earlier red meat emulsion work, protein denaturation was indicated to occur in turkey meat emulsions prepared under both cold and room temperature environments. Decreases in soluble proteins due to increased chopping occurred under both conditions. Protein denaturation is believed to be partially responsible for emulsion breakdown. Dark meat showed more protein denaturation than white meat emulsions. Photomicrographs of histologically prepared meat emulsions showed disruption of the protein-fat globule interface as a result of increased chopping or temperature, or both. Coalescence and emulsion breakdown occurred at end-point chopping temperatures similar to those reported by red-meat workers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04845.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    STUDIES ON THE EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY Myosin, actin, actomyosin, myofibrils and sarcoplasmic proteins were isolated from the breast muscle of Broad-breasted White breeder turkeys. The different proteins were evaluated for their emulsifying capacity (EC) and emulsion-stabilizing capacity (ESC) at pH 7.0 and 6.0. Actin was evaluated both in the presence and in the absence of salt. A procedure for determination of ESC, which simulates commercial sausage conditions, was developed. The over-all performance of the proteins was better at pH 7.0 than at 6.0 Myosin at both pH values had the highest EC but lacked ESC when compared to the other fractions. Actomyosin also possessed excellent emulsifying capacity second only to myosin at both pH 6.0 and 7.0. Although sarcoplasmic proteins had the lowest EC and ESC at pH 7.0, they performed better than actin, intact meat and myofibrils at pH 6.0. There was no difference between the performances of actin in the presence and in the absence of salt either in EC or ESC. Actin produced the most stable emulsions at pH 6.0, followed by sarcoplasmic proteins. Higher pH and the existence of “free” myosin and actin seem to be responsible for the better emulsifying characteristics of prerigor muscle. Sarcoplasmic proteins appear to contribute to emulsion stability in the post-rigor state.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15142.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    IMPROVING THE QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATION (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.tb01405.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Tensile, Solubility, and Electrophoretic Properties of Egg White Films as Affected by Surface Sulfhydryl Groups (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: Films plasticized with polyethylene glycol were cast from alkaline (pH 10.5, 11.0, or 11.5), aqueous egg white (EW) solutions with or without heating (40°C for 30 min). Prior to casting, concentration of surface sulfhydryl (SH) groups was determined and they increased (P 〈 0.05) (3.81–19.45 μM/g protein) with both pH and heating, presumably due to protein denaturation and cleavage of disulfide (S-S) bonds. Concentration of surface SH groups correlated (P 〈 0.05) with film tensile strength (r = 0.70), elongation at break (r = 0.86), and film total soluble matter (r =−0.94). Most likely, surface SH groups formed S-S bonds through air oxidation and/or sulfhydryl/disulfide interchange, thus contributing to EW film formation. SDS-PAGE patterns in presence or absence of 2-mercaptoethanol confirmed occurrence of S-S bonding in dried EW films.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09865.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...