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  • 1
    Electronic Resource
    Electronic Resource
    RAPID METHODS FOR IDENTIFYING SEAFOOD MICROBIAL PATHOGENS AND TOXINS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of rapid methods and automation in microbiology 5 (1997), S. 0 
    Details
    ISSN: 1745-4581
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4581.1997.tb00155.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch) (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: Rockfish (Sebastes miniatus) fillets and salmon (Oncorhynchus kisutch) steaks were held in atmospheres containing 20% or 40% carbon dioxide, with or without 1% carbon monoxide. Controls were stored similarly in air. At intervals of refrigerated storage up to 14 days, samples were removed for sensory, chemical, and microbiological analyses. At 7 days, all treatment groups were significantly different visually, with appearance of slime on the air controls, but not on samples in the gas treatments. Samples held in air were judged by panelists to have stronger aromas than others held under carbon dioxide at either level. The higher level of carbon dioxide was more effective. Values for thiobarbituric acid were low in all groups; hypoxanthine values varied widely, with no particular effect due to modified atmospheres. Storage under carbon dioxide was effective in reducing the formation of trimethylamine and ammonia, and markedly inhibited microbial growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03878.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    PURIFICATION OF METMYOGLOBIN REDUCTASE FROM BLUEFIN TUNA (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Metmyoglobin reductase from bluefin tuna (Thunnus thynnus) was purified by Sephadex G-25 gel filtration, ammonium sulfate fractionation and Sephadex G-75 gel filtration. About a 940-fold purification was obtained. The activity was doubled in the presence of physiological concentrations of manganese. The enzyme was activated by ferric ions and iodide as well. Other ions tested, particularly copper and chloride, had an inhibitory effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12656.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Processing on Proximate Composition and Mineral Content of Sea Cucumbers (Parastichopus spp.) (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 nutrient content, texture and holothurin content of two sea cucumber species were determined for fresh, dried and canned products. Fresh sea cucumber contained 89–91% moisture, 5–6% protein, 0.3% fat, 3% ash and 0.3% carbohydrate; dried sea cucumber contained 2–6% moisture, 61–70% protein, 2–3% fat, 16–24% ash, and 2–3% carbohydrate. Fresh sea cucumber contained 90 mg of holothurin per 100g of tissue. Canned sea cucumber contained moisture and protein levels similar to those generally found in marine finfish. Processing methods for canned sea cucumber resulted in a significant (P〈0.01) decrease in potassium and increase in sodium. No significant differences (P〈0.01) were found in the texture of canned products made from fresh-cooked, salted-cooked and cooked-dried raw material.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04653.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Water Re-use in Processing of Pacific Shrimp (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: A Pacific shrimp (Pandalus jordani) processing plant was instrumented to measure water usage. A water balance was completed which identified fluming as a main user of water and subject to design improvements. Re-use of water in fluming was investigated in pilot plant simulation to evaluate alternatives to fresh flow usage. A counter current flow system was designed to reduce water usage from 264 gpm to 156 gpm with acceptable microbiological quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09160.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    ENZYMATIC REDUCTION OF METMYOGLOBIN IN FISH (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: An enzymatic reducing system for metmyoglobin was studied in two species of fish, bluefin tuna (Thunnus thynnus) and jack mackerel (Trachurus symmetricus). In both species, the enzyme was primarily located in the midsection of the fish muscle; it had an optimum pH of 7 and an optimum temperature of 25°C. The enzymatic reducing activity of both species was enhanced by anaerobic conditions and partially inhibited by the enzyme catalase, while sodium chloride was not an effective inhibitor. Ascorbic acid as an electron donor and menadione as a mediator were found to be much less efficient than nicotinamide adenine dinucleotide and methylene blue, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14449.x
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    Paper (German National Licenses)
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