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  • 1
    Electronic Resource
    Electronic Resource
    Humectant Analysis of Intermediate Moisture Meat by High Performance Liquid Chromatography (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 quantitative extraction and high performance liquid chromatography (HPLC) procedure for analysis of four common humectants (sucrose, sorbitol, glycerol and propylene glycol) in intermediate moisture meat was developed. The procedure includes removal of ionic species from an extract with cation and anion columns prior to HPLC analysis with an Aminex HPX-87 column. The total time for HPLC analysis was 20 min. Total mean recovery of the humectants added to the meat ranged from 97% for sucrose to 110% for glycerol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11100.x
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  • 2
    Electronic Resource
    Electronic Resource
    INHIBITION OF Clostridium perfringens BY BUTYLATED HYDROXYANISOLE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Several concentrations of butylated hyrdoxyanisole (BHA) were tested for effectiveness in inhibiting the growth of C. perfringens. Three strains of C. perfringens were inhibited by 150 ppm BHA in Fluid Thioglycollate Medium. BHA was equally effective as an autoclaved or filter-sterilized solution. Inhibition with 100 ppm was found to increase at the extremes of the pH range tested (5.5-8.5). With 100 and 200 ppm, BHA was found to be bactericidal to C perfringens cells in a dilution buffer. BHA was found to have a synergistic inhibitory effect when used in conjunction with nitrite, sorbic acid, or esters of para-hydroxybenzoic acid (parabens). In the presence of a lipid and surfactant, the antimicrobial activity of BHA against C. perfringens was greatly reduced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03837.x
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  • 3
    Electronic Resource
    Electronic Resource
    Antimicrobial Activity of Butylated Hydroxyanisole, Tertiary Butylhydroquinone, and Potassium Sorbate in Combination (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and potassium sorbate, alone and in combination, were tested for antimicrobial activity against Staphylococcus aureus and Salmonella typhimurium in trypticase soy broth. Concentrations of the antimcrobials which resulted in 0-50% growth lnhibition of the test organisms after 72 hr at 32°C were used in combination. Sorbate-BHA and sorbate-TBHQ combinations caused a 12 hr delay in growth initiation of S. aureus. No delay in growth initiation was found with BHA-sorbate combinations against S. typhimurium, but all combinations had synergistic antimicrobial activity against the: microorganism. TBHQ showed little or no effect on growth of S. typhimurium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14596.x
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  • 4
    Electronic Resource
    Electronic Resource
    Nutritional Properties and Metabolic Studies of Acylated Beef Heart Myofibrillar Proteins (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Beef heart myofibrils were acylated with several concentrations of acetic (AA) and succinic (SA) anhydride, and digestibility and utilization of the myofibrillar proteins were determined. Results for in vitro hydrolysis of the untreated and acylated proteins varied, depending on the enzyme(s) used in the analysis. Rat protein efficiency ratios and net protein ratios for untreated (PER = 2.83, NPR = 116) and acetylked (PER = 2.55, NPR = 110) proteins were greater than for casein (PER = 2.50, NPR = 100), whereas values for succinylated proteins (PER = 2.36, NPR = 87) were less than for casein. Most of the radioactivity recovered after 24 hr from rats fed 14C-acylated myofibrillar proteins was in expired CO2; 62.8% for 14C-acetylated and 45.8% for 14C-succinylated proteins. Rats acclimated to an acylated protein diet for 28 days showed improved metabolism of 14C-acetylated protein and decreased metabolism of 14C-succinylated proteins; 75.7% and 38.1% recovery as expired CO2, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11023.x
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  • 5
    Electronic Resource
    Electronic Resource
    Chemical Modification and Functional Properties of Acylated Beef Heart Myofibrillar Proteins (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Beef heart myofibrils were acylated with 0.1, 0.3, 0.6, 0.8, 1.0, 1.5, 2.0, 3.0, and 5.0 mmoles anhydride/g protein, at pH 8.0–8.5 and 2–3°C, with acetic anhydride (AA), succinic anhydride (SA), cis,cis,cis,cis-tetrahydrofuran-2,3,4,5-tetracarboxylic dianhydride (FA), and 1,2,4-benzenetricarboxylic anhydride (BA). The anhydride reacted with e-amino groups of lysine, sulfhydryl groups, and hydroxyl groups of tyrosine, serine, and threonine. Chemically modified beef heart myofibriliar proteins were superior to native heart myofibriliar proteins in solubility, emulsifying capacity, emulsion activity, and emulsion stability in a low salt solution of 0.1M NaCl, 0.05M potassium phosphate at pH 7.4 and 6.0. Protein modified with 0.5 mmole anhydride/g protein in 0.2M NaCl had a solubility greater than unmodified proteins in 0.6M NaCl at pH 7.4. Chemical modification also altered the pH-solubility profile. The chemically modified beef heart myofibrillar proteins exhibited an emulsifying capacity at pH 6.0 and 7.4 that was greater than that of the native proteins at pH 7.4. The recommended extent of acylation for modifying beef heart myofibrils on a gram protein basis is 0.6 mmole AA, 1.5 moles SA, 0.6 mmole FA, and 0.6 mmole BA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02999.x
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  • 6
    Electronic Resource
    Electronic Resource
    Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage (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 effect of storage on protein solubility and heat-induced gelation properties of chicken hen breast and leg myofibrils was investigated. Myofibrils suspended in 0.6M NaCl, pH 6.0, showed increasing protein solubility, viscosity, gel strength and water holding capacity with storage at 4°C. However, the effect of storage was most dramatic only during the initial 10 hr for all of the parameters studied. The relative distribution of the proteins comprising the salt soluble protein (SSP) extract changed during storage. Although storage had little effect on breast SSP, it was detrimental to leg SSP gelation. Breast myofibril suspensions, for all storage times, contained a greater amount of SSP and had better gelation properties than leg myofibril suspensions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05941.x
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  • 7
    Electronic Resource
    Electronic Resource
    Functional Properties of Acylated Pea Protein Isolates (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: Pea protein isolates were acylated with succinic and acetic anhydride at 1.0, 3.0, and 5.0 mmol anhydride/g protein. The chemically modified isolates showed increased emulsifying capacity, emulsion stability, foam capacity and stability, and water adsorption compared to untreated pea protein isolate. In general, the greater the extent of acylation, the greater the improvement in emulsification properties compared to the untreated protein isolate; however, improvement at greater than 3.0 mmol anhydride/g protein was slight. Acetylation at 3 mmol/g increased foam capacity to the greatest extent. Water adsorption was enhanced to the greatest extent in protein isolates acetylated at 5 mmol/g. Acylation lowered the isoelectric point of protein isolates compared to untreated isolate. In vitro enzyme hydrolysis of the protein isolates, as determined by a multienzyme system of trypsin, chymotrypsin and peptidase, was not impaired by acylation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14883.x
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  • 8
    Electronic Resource
    Electronic Resource
    USE OF PACIFIC HAKE (Merluccius productus) IN A FRANKFURTER FORMULATION (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Studies were conducted to determine the feasibility of using minced flesh of Pacific hake (Merluccius productus) as a partial replacement of red meat in a frankfurter formulation. Frankfurters were evaluated by a sensory panel and by physical and chemical methods. Changes in parameters were monitored over 8 wk of storage at 2°C. Increased percentages of hake in the formulation resulted in decreased ratings for all sensory parameters. No significant differences in ratings for odor, flavor, or appearance and color were found for 0% vs 10% hake frankfurters. Frankfurters containing 10% hake were rated significantly lower in texture, juiciness, and color and appearance, but inconsistant results were observed on a weekly basis. Thiobarbituric acid numbers increased during storage, and shear values decreased as the percentage of hake in frankfurters was increased. Microbial analyses showed low counts for all formulations, and little or no growth occurred during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07376.x
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  • 9
    Electronic Resource
    Electronic Resource
    Reduction in pH and Fermentation Time of Meat Mixtures Containing Dry Acid Whey (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 effect of various concentrations of dry acid whey on the pH of ground beef and pork and on fermentation activity of 11 commercial starter cultures added to a beef summer sausage formulation was determined. For every 1% (w/w) addition of dry acid (pH 4.0) whey, a reduction in meat pH of 0.11–0.13 resulted, independent of meat species, initial pH or fat content. Use of 3.5% (w/w) dry acid whey in conjunction with 1% dextrose resulted in a l–2 hr reduction in the time required for the summer sausage mixture to reach pH 5.0 compared to a mixture without whey. Dry acid whey as a direct acidulant in fermented sausages could result in a savings of time and energy in manufacturing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14020.x
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