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  • 1
    Electronic Resource
    Electronic Resource
    Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage (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: Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at -20, 0, and 5 °C were investigated. Refined mince was either unwashed or washed twice, with mince designated for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at -20 °C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15950.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage (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: Microbial counts and color values of channel catfish frame mince were determined during storage at -20, 0, and 5 °C. Aerobic plate counts increased from 5.5 to greater than 8 log10 CFU/g by 3 d at 0 and 5 °C. Total coliform counts increased 1 log during refrigerated storage for 5 d. Both microbial populations declined during 3 mo frozen storage. Washed mince was lighter in color, less red, and less yellow than unwashed mince. Color of both mince types did not change during storage. Microbial results suggested that prepared catfish frame mince should be stored no longer than 3 d at 0 to 5 °C. Frozen mince remained acceptable for at least 3 mo at 20 °C. Key Words: catfish, mince, quality, microorganisms, color
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15971.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Stability of Washed Frozen Mince from Channel Catfish Frames (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: : Sodium citrate, sodium erythorbate, sodium citrate plus sodium erythorbate, sodium citrate plus sodium erythorbate, and polyphosphate were used in washed and unwashed channel catfish mince. Washing reduced (P 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1083:les" location="les.gif"/〉 0.05) lipids and increased (P 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1083:les" location="les.gif"/〉 0.05) Hunter ‘L’value (lightness) of mince. Thiobarbituric reactive substances and free fatty-acid changes during frozen storage were reduced in the washed mince. Addition of antioxidants did not significantly improve the overall quality and shelf-life of the frozen mince. Washing did not have an effect on the fatty-acid composition of neutral and phospholipids in the mince.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09422.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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