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  • 1
    Electronic Resource
    Electronic Resource
    Influence of Processing Temperature on the Distribution of Tissue and Water-Soluble Proteins in Blue Crabs (Callinectes Sapidus) (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: The distribution of water-soluble proteins in Blue crabs was determined using SDS-PAGE in conjunction with photodensitometry. Thirty protein subunits were found in the-water-soluble fraction ranging in molecular weight between 130,000 and 12,000 Daltons. Processing Blue crabs in water (70–100°C) resulted in a significant reduction of water-soluble proteins as the processing temperature increased. An increase in processing temperature also resulted in an increase in the ionic concentration of the meat due to changes in the relative concentration of acidic and basic groups on the proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14904.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Color Changes in Blue Crabs (Callinectes sapidus) During Cooking (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: The change from the blue-green color to the red-orange color of Blue crabs was monitored during cooking using a Hunterlab Color Difference Meter set in the L, a, b scale. Changes in the “a” readings were correlated with the changes in internal body temperature. A cooking temperature of 100°C resulted in maximum red-orange color development after 30 sec with no significant changes occurring subsequently. The internal body temperature of the crabs was shown to be only slightly above the initial temperature when maximum color development occurred. The results of this study show that color changes in Blue crab do not serve as an adequate index of proper cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10814.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Color Stability of Astaxanthin Pigmented Rainbow Trout Under Various Packaging Conditions (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Astaxanthin-rich oil extract from Louisiana crawfish by-product imparted a salmon-red coloration to the flesh and integument of rainbow trout on a diet containing 45 mg astaxanthin/kg feed. Carotenoids deposited in fish flesh were stable (ca 90% retention) in air-packed samples at 1 - 2°C. Oxygen-evacuated and CO2-enriched packaging gave adverse color stability. Lowest pigment levels were in frozen samples, with 53% of the absorbed pigment degraded in 14 days. Visual color scores were consistent with quantitative pigment analyses (r = 0.77). Higher pigment contents were observed in air-packed (1 - 2°C) samples, possibly due to astacene or other breakdown products of astaxanthin. Maximal TBA values were observed in air-packed (1 - 2°C) samples. The effect of tissue enzyme homogenate on fading of trout flesh is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14985.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Ultrastructure of Fresh, Airblast and Sodium Chloride Brine Frozen Uncooked Blue Crab Muscle (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 ultrastructural changes of 0°C blast-frozen and brine-immersed (23% NaCl at 0°C) blue crab (Callinectes sapidus) levator muscle were studied by transmission electron microscopy in comparison to unfrozen, prerigor muscle. Characteristic, striated skeletal muscle features were seen in fresh muscle, including double M-lines and Z-tubules seen in some Crustacea. Changes in structural organization caused by blast freezing (slow method) included decreased density and change in shape of myofibrils and Z-Lines, and disappearance of the sacroplasmic matrix. Disintegration of Z-lines, myofibrils, and sarcoplasm was less severe due to brine-immersion freezing (rapid method). Distances between myofibrils were compacted in brine-immersed blue crab muscle samples, related to firmer objective texture measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13820.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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