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  • 1
    Electronic Resource
    Electronic Resource
    An objective index for the evaluation of the ripening of salted anchovy (1982)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 17 (1982), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salted anchovies were conditioned in order to allow ripening in brine. A sensory panel procedure was developed to systematically follow the process.This sensory evaluation was carried out for up to 328 days, and the results indicated 10 months as the minimum time required to obtain an adequately cured product.Total ester index was determined at the successive stages of anchovy ripening. There was a close correlation between total ester index and sensory score between 100 days and 328 days of ripening. This relationship to storage time and to sensory assessment supports the use of total ester index as an objective method to follow and assess the later stages of this little known process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00175.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Water activity and salt content relationship in moist salted fish products (1981)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 16 (1981), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A linear relationship between water activity (aW) in moist salted fish products and NaCl molality was found: (aW) SF = 1.002–0.042 m; where m is the NaCl molality considering it to be in true solution in the total water content of the product.The linear approximation was analyzed with reference to the aW values of pure NaCl solutions and to a thermodynamic approach for aW prediction; it was found consistent and appropriate for aW estimation in moist salted fish products, with errors within the accepted range for intermediate moisture foods (IMF).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb00993.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    The storage life of iced southern blue whiting (Micromesistius australis) (1981)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 16 (1981), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The storage life of iced southern blue whiting (Micromesistius australis) was studied. Pre- and post-spawning characteristics were investigated by means of organoleptic assessments of raw and cooked fish, total volatile bases, reduced viscosity of high ionic strength muscle extract and GR Torrymeter readings. Results show a great influence of the biological condition on the keeping time in ice.The results suggest that in pre-spawning condition the whole fish can be stored up to 12 days while in post-spawning condition the keeping time cannot exceed 6 days.The gutting of the fish could lengthen the possible storage time in the post-spawning condition for up to 2 days. Nevertheless the post-spawning fish quickly loses its quality 2–3 days after catching.The possibility of utilizing standard white fish processing machines and the influence of parasites are also discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb01008.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Storage life of chilled Patagonian hake (Merluccius hubbsi) (1980)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 15 (1980), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The storage life of iced Patagonian hake (Merluccius hubbsi) was studied. Seasonal changes were investigated by means of organoleptic assessments (raw and cooked), total volatile bases (TVB) and pH.During summer-time (December to March) the keeping time, from the edibility point of view, for round hake in ice is not more than 9 to 10 days; in the remaining months the storage life under the same conditions is up to 14 to 15 days.The difference could be due to the biological condition of hake during and after the spawning time (end of spring-beginning of summer), the shallow and temperate waters of the fishing grounds in summer, and the heavy feeding after spawning.Comparison trials between gutted and ungutted hake in ice, and between ungutted hake in ice and in chilled sea water (CSW) were also performed.The duration of rigor mortis of whole hake stored in ice, and the feasibility of quality assessment by an electronic device were also studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb00941.x
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  • 5
    Electronic Resource
    Electronic Resource
    A note on the film - penetration model for mass transfer with first order chemical reaction (1971)
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 17 (1971), S. 1243-1245 
    Details
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Additional Material: 1 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/aic.690170535
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    Paper (German National Licenses)
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