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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties (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 mixture response statistical design was used to investigate the textural attributes of minced fish patties. Patties formulated with pollock were significantly firmer than those made from turbot and pollock blends or from turbot alone. Breakpoint values and firmness scores were negatively correlated with flavor and acceptability scores indicating that as patty firmness increased general acceptability declined. Higher acceptability for softer patties formulated with more turbot were attributable to the higher fat content. Increasing the soy protein levels and decreasing alginate content increased patty firmness regardless of fish composition. The patty formulation with maximum predicted acceptability was 78% turbot, 11% soy flour, and 11% soy protein concentrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09158.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Salt, Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced Sheepshead (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: An attempt was made to develop an acceptable fish patty using minced sheepshead flesh. Deboned and washed sheepshead flesh was mixed with varying proportions of sodium chloride (NaCl), sodium tripolyphosphate (TPP) and sodium alginate (NaAlg). The texture quality of cooked patties was determined by measuring breaking force and sensory acceptability. A regression analysis, performed to measure the effects of NaCl, TPP, and NaAlg as well as to try to determine the optimum combination of ingredients that produced the most acceptable product, showed that all texture responses were significantly influenced by the TPP level (α 〈 0.05). The breaking force and sensory firmness were strongly influenced by the NaAlg concentration (α 〈 0.01) which also influenced texture-preference (α 〈 0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09165.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    HEAT TREATMENT AND STORAGE EFFECTS ON TEXTURE CHARACTERISTICS OF MILK AND YOGURT SYSTEMS FORTIFIED WITH OILSEED PROTEINS (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: COW'S milk systems fortified to 15.0% and 18.0% total solids with nonfat dry milk (NDM), peanut flour (PF) or soy protein isolate (SPI) were heated at 70, 80, 85, and 90°C for 30 min. Protein content ranged from 6.4% for NDM milk to 10.0% for SPI milks at 18.0% total solids. All milks exhibited pseudoplastic flow behavior at 4°C. Consistency index (K), or apparent viscosity (Q) at shear rate of unity, of PF and SPI milks was generally higher than that of similarly processed NDM milk. Increased total solids and increased heat treatment more dramatically increased the K value for oilseed milks than for NDM milk. Storage (10 days at 4°C) increased K value of SPI milk heated at 80°C or above. Stirred viscosity of yogurt prepared from PF milk heated at 85°C was lower than that of similarly processed NDM and SPI yogurt. Increased total solids increased all yogurt texture data for NDM yogurt, penetration work data for PF yogurt and stirred viscosity data for SPI yogurt. Texture data were maximal with heating at 80–85°C for NDM yogurt and with heating at 90°C for SPI and PF yogurt. Yogurt texture data increased with storage in NDM systems heated at 85°C or above and in SPI systems heated at 90°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04078.x
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  • 4
    Electronic Resource
    Electronic Resource
    FORMULATION AND SENSORY EVALUATION OF A FRUIT PUNCH CONTAINING WATERMELON JUICE (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: The objective of this work was to formulate and test the acceptability of a fruit punch containing watermelon juice. Frozen concentrated watermelon, pineapple, and orange juices, sugar and citric acid were used to formulate five categories of fruit punches containing each 100%, 50%, 20%, and 10% juices. The 10% juices had 15:1 and 25:l Brix:acid ratios while the others had 15:l Brix:acid ratio. Optimum proportions of juices were determined, using mixture response surface methodology, laboratory sensory evaluation, and small scale consumer tests. Results indicated a highly acceptable product could be formulated within each category of punch, and in each case, up to 80% watermelon could be used in the formulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07455.x
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  • 5
    Electronic Resource
    Electronic Resource
    Storage Stability of Intermediate Moisture Mullet Roe (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 storage stability study was performed on intermediate moisture roe (aw= 0.84, salt content = 4%). Samples were stored at various temperatures for up to 1 month. Microbial analyses indicated that bacteria could grow from 5–25°C. Fungi grew at 15° and 25°C while their growth was inhibited at 5°C; however, a lag phase was detected at 15°C. TBA values increased linearly during storage. Microbial analyses, chemical determination of rancidity and sensory evaluations showed that the product was still acceptable after 30 days storage at 5°, 15° or 25°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14816.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    MEASURING PANELISTS'CONSISTENCY USING COMPOSITE COMPLETE-INCOMPLETE BLOCK DESIGNS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb01034.x
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  • 7
    Electronic Resource
    Electronic Resource
    SENSORY EVALUATION USING COMPOSITE COMPLETE-INCOMPLETE BLOCK DESIGNS (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb03692.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF SALTING TIME, DEHYDRATION TEMPERATURES AND DEHYDRATION TIME ON QUALITY OF INTERMEDIATE MOISTURE MULLET ROE (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: A mechanical drying method for processing an intermediate moisture mullet roe was developed to replace the traditional sun-drying method. Using a central composite experimental design, 20 combinations of three independent variables (salting time, dehydration temperature, and dehydration time) with constant desalting time and relative humidity were performed and analyzed for salt content and water activity value. It was discovered that various processing combinations exist that might produce products with the same level of salt and water activity. Product color was used in the selection of processing combinations in addition to salt content and water activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03880.x
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  • 9
    Electronic Resource
    Electronic Resource
    REPLICATED COMPOSITE COMPLETE-INCOMPLETE BLOCK DESIGNS FOR SENSORY EXPERIMENTS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Composite complete-incomplete (C-I) block designs are formed by combining complete blocks of size t units with balanced incomplete blocks of k units (1 ≤ k 〈 t) resulting in blocks of size t+k units. In sensory experiments, composite C-I block designs have been shown to be more efficient than the standard complete block designs. Replication of the blocks in these C-I block designs permits accurate interpretation of panelist X treatment interaction effects. Also, the formulae for calculating estimates of the treatments, panelists, and interaction effects are simpler in form with the replicated C-I designs than the corresponding formulae with the unreplicated C-I block designs. The analysis of an experiment involving the rating of flavor of three strawberry preserves using a replicated C-I block design is presented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02934.x
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  • 10
    Electronic Resource
    Electronic Resource
    Dietary Effects of Frankfurters with Added Beef Fat and Peanut Oil (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: Beef frankfurters containing 12% or 29% fat, either all beef fat or 40% beef fat plus 60% peanut oil, were fed to rabbits, resulting in a significant increase in serum cholesterol and triglyceride levels compared to rabbits fed rabbit chow. The absolute increase and rate of increase in triglyceride levels were affected by the amount of fat but not by the presence or absence of peanut oil. Cholesterol levels were not significantly different in animals fed frankfurters containing 12% or 29% beef fat except at 4 wk; the inclusion of peanut oil in the frankfurters significantly lowered serum cholesterol levels .at 5 and 6 wk. Overall, frankfurters containing 12% final fat with 60% peanut oil substitution had the least hyperlipidemic effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04636.x
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