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  • 1
    Electronic Resource
    Electronic Resource
    Isohalic sorption isotherms. (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The sorption behaviour of a dried salted tropical fish, lisa (Xenomugil thoburni), produced under semi-commercial conditions was investigated. It was found to be similar to that of freeze-dried cod (Gadus rnorrhua) published earlier. The results confirm that the procedure for predicting the water activity of cod muscle from the physical properties of sodium chloride solution and the sorption characteristics of fish muscle can also be applied to tropical fish processed commercially.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00312.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Isohalic sorption isotherms. (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: Isohalic sorption isotherms of cod (Gadus morrhua) are used, in conjunction with growth data for dun mould (Wallemia sebi), to predict the shelf life of dried salted fish in tropical climates. Measured shelf-lives of several fish species processed and stored by traditional methods are in agreement with the predictions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00176.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Chemical and nutritional quality of Indonesian dried-salted mackerel (Rastrelliger kanagurta) (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Indonesian mackerel (Rastrelliger kanagurta) were sun dried or salted and sun dried and stored at 30°C for up to 20 weeks in air. During processing and storage polyunsaturated fatty acids oxidized to form thiobarbituric acid (TBA) reactive substances and fluorescent compounds. TBA values increased with increasing salt content (range 2.3–20.7%). Positive, highly significant correlations were found between the odour of the stored products and both fluorescent pigment production and the degree of browning. Amino acid analysis indicated loss of lysine, glutamic acid, serine, histidine, arginine and the sulphur containing amino acids, but these losses were far too small to account for the massive decreases found in net protein utilization (NPU) of the stored products, measured by rat-feeding trials. The latter were highly correlated with the fluorescent pigment content and degree of browning in products of intermediate (∼ 14%) salt content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01060.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Isohalic sorption isotherms (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: The sorption behaviour of dried salted cod (Gadus morrhua) can be predicted from the physical properties of sodium chloride solutions and the sorption characteristics of fish muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00167.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Heat stability of fish muscle proteins (1985)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 20 (1985), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb01918.x
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    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Effect of handling treatment on fillet yields and quality of tropical fish (1986)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 21 (1986), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect on fillet yields and quality of the cold shock reaction of tropical fish when they are iced immediately following death was investigated. Tilapia (Oreochromis moss-ambicus/niloticus hybrid) were subjected to three handling treatments: filleting immediately following death; icing the whole fish immediately following death and filleting after 3 days; ageing the fish for 6 hr at ambient temperature prior to icing and then filleting after 3 days. All fillets were stored on ice until 9 days after death. Pre-rigor filleting resulted in the highest filleting yields with the least drip loss and gaping on storage but the shortest shelf life. This was accompanied by the highest post-mortem metabolic rate. The lowest yields and highest drip loss were obtained by icing the fish immediately at death followed by filleting after 3 days. A 6-hr delay before icing gave yields and drip loss which were between these two extremes and also the slowest post-mortem metabolism. The two post-rigor filleting procedures produced fillets with increased gaping but a longer shelf life compared with pre-rigor filleting. The implications of the cold shock reaction in terms of recommended codes of practice and handling operations in tropical fisheries are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb00409.x
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    Paper (German National Licenses)
    Fulltext
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