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  • 1
    Electronic Resource
    Electronic Resource
    Production of Low Salted and Fermented Shrimp by Irradiation (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: : Shrimp (Acetes chinensis) were sliced, washed, and then salted with 15 and 20% (w/w) sodium chloride. Salted shrimp was 0, 5, and 10 kGy-irradiated at 2 different stages: 1) irradiated immediately after processing salted shrimp, 2) irradiated at optimum fermentation period, and fermented at 15 °C for 10 weeks. Nonirradiated shrimp with 30% salt were also prepared as a control. Irradiated shrimp were not different in proximate composition, salinity, and water activity from nonirradiated shrimp with the same salt addition and the same irradiation time. During fermentation, volatile basic nitrogen (VBN) contents increased as the salt concentration and irradiation dose decreased. From results of sensory analysis, total bacterial count, and pH, the combination of low salt concentration (15% or 20%) and gamma irradiation (5 or 10 kGy) was effective in processing low-salted and fermented shrimp. Results provided no adverse sensory quality and improved micro-bial shelf-stability compared to control (30% of salt addition).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08721.x
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  • 2
    Electronic Resource
    Electronic Resource
    Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Irradiation and storage increased lipid oxidation of normal and pale-soft-exudative (PSE) muscles, whereas dark-firm-dry (DFD) muscle was very stable and resistant to oxidative changes. Irradiation increased redness regardless of pork-quality type, and the increases were proportional to irradiation dose. Irradiation increased the production of sulfur-containing volatiles, but not lipid oxidation products. The total volatiles produced in normal and PSE pork were higher than the DFD pork. Some volatiles produced in meat by irradiation evaporated during storage under aerobic packaging conditions. Nonirradiated normal and DFD pork had higher odor preference scores than the nonirradiated PSE, but irradiation reduced the preference scores of all 3 pork-quality types.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16109.x
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  • 3
    Electronic Resource
    Electronic Resource
    Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage (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: Irradiation dose affected production of volatiles in vacuum-and aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. TBARS and volatiles of vacuum-packaged irradiated cooked sausage did not correlate well. However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen-dependent changes of cooked meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15870.x
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  • 4
    Electronic Resource
    Electronic Resource
    Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid-reactive substances (TBARS) and volatiles data indicated that preventing oxygen exposure after cooking was more important for cooked meat quality than packaging, irradiation, or storage conditions of raw meat. Propanal, pentanal, hexanal, 1 -pentanol, and total volatiles correlated highly (P 〈 0.01) with TBARS values of cooked meat. Hexanal and total volatiles represented the lipid oxidation status better than any other individual volatile components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15665.x
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  • 5
    Electronic Resource
    Electronic Resource
    Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-α-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at 〉 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4°C for 7 days or longer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15014.x
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  • 6
    Electronic Resource
    Electronic Resource
    THE ANTIOXIDATIVE POTENTIAL OF LYOPHILIZED CITRUS PEEL EXTRACT IN DIFFERENT MEAT MODEL SYSTEMS DURING STORAGE AT 20C (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 15 (2004), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Antioxidative potential of lyophilized citrus (Citrus unshiu) peel extract in raw and cooked meat systems was investigated. Beef pork, chicken, and salmon patties were prepared without (control), with lyophilized citrus peel extract (0.1%, NICP), and with 20 kGy-irradiated, lyophilized citrus peel extract (0.1%, ICP). TBARS value showed that the addition of lyophilized citrus peel (NICP or ICP) inhibited the development of lipid oxidation of raw and cooked meat patties during storage for 8 days at 20C (P〈0.05) except for raw chicken patty. Hunter color a*-values of the cooked meat patties treated with NICP or ICP were higher than those of the control (P〈0.05). Irradiation of citrus peel extract did not show any notable changes in its antioxidant effect in the meat systems. Thus, the lyophilized citrus extract could be used as one of the natural antioxidants with the potential of cost-effectiveness and is environmentally friendly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2004.tb00714.x
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  • 7
    Electronic Resource
    Electronic Resource
    CONCEPTUALIZING STIGMA (2001)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Sociology 27 (2001), S. 363-385 
    Details
    ISSN: 0360-0572
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Sociology
    Notes: Abstract Social science research on stigma has grown dramatically over the past two decades, particularly in social psychology, where researchers have elucidated the ways in which people construct cognitive categories and link those categories to stereotyped beliefs. In the midst of this growth, the stigma concept has been criticized as being too vaguely defined and individually focused. In response to these criticisms, we define stigma as the co-occurrence of its components-labeling, stereotyping, separation, status loss, and discrimination-and further indicate that for stigmatization to occur, power must be exercised. The stigma concept we construct has implications for understanding several core issues in stigma research, ranging from the definition of the concept to the reasons stigma sometimes represents a very persistent predicament in the lives of persons affected by it. Finally, because there are so many stigmatized circumstances and because stigmatizing processes can affect multiple domains of people's lives, stigmatization probably has a dramatic bearing on the distribution of life chances in such areas as earnings, housing, criminal involvement, health, and life itself. It follows that social scientists who are interested in understanding the distribution of such life chances should also be interested in stigma.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.soc.27.1.363
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  • 8
    Electronic Resource
    Electronic Resource
    Socio-cultural perspectives on the image of nursing: the Hong Kong dimension (1999)
    Oxford UK : Blackwell Science Ltd
    Journal of advanced nursing 29 (1999), S. 0 
    Details
    ISSN: 1365-2648
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Socio-cultural perspectives on the image of nursing: The Hong Kong dimension¶Using structured interviews a study was undertaken with 19 high school students in Hong Kong to elicit their perceptions of nursing as a profession. The study also sought to gauge the extent of the students' intentions on pursuing a career in nursing. Responses were content analysed to determine the extent of knowledge and understanding held, intentions on choosing nursing as a career and their reasons. Findings suggest the image of nursing to be poor and that nursing as a career is far from desirable amongst the teenagers of Hong Kong. The reasons appear to be related to the notion of monetary rewards and status within the Hong Kong community. There is also a lack of knowledge as to what nurses do. The implications of such findings include the lost potential for recruitment of candidates of high calibre with a lot to offer the profession and their society. It suggests the need for the profession to find ways of publicizing and marketing the positive aspects with elements of realism which the general population in that part of the world could relate to more readily.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2648.1999.00921.x
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  • 9
    Electronic Resource
    Electronic Resource
    Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation (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: Gamma irradiation was used to reduce the N-nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5,10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N-nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N-nitrosopyrrolidine reduction was found at 20 and 30 kGy-irradiation. Results indicated that high dose irradiation (〉 10 kGy) was needed to reduce the carcinogenic N-nitrosamine and nitrite levels in pork sausage during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10291.x
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  • 10
    Electronic Resource
    Electronic Resource
    Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins (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: Oil emulsions containing amino acids, glutathione, bovine serum albumin, gelatin, or myofibrillar proteins were prepared. The emulsions were irradiated at 0, 2.5, 5.0, or 10.0 kGy absorbed doses and analyzed for volatile compounds. Irradiation increased the production of aldehydes (for example, hexanal, heptanal, octanal, and nonanal) indicating that lipid oxidation of oil emulsion was accelerated by irradiation. Irradiation produced, by radiolytic degradations, new volatile compounds from oil emulsions containing leucine, valine, isoleucine, phenylalanine, methionine, or cysteine. This indicated that radiolysis of protein may play an important role in off-odor generation of irradiated meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16059.x
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