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  • 1
    Electronic Resource
    Electronic Resource
    MECHANISM OF LIPID OXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT (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.tb02244.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    FORMATION OF VOLATILE FLAVOR COMPOUNDS IN GREEN BEANS FROM LINOLEIC AND LINOLENIC ACIDS (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: Both green beans and seeds formed n-hexanol, n-hexanal and 1-octen-3-ol as the principal volatile compounds from U-14C-labeled linoleic acid but at proportionately different ratios. With U-14C-labeled linolenic acid, green beans developed mainly trans-2-hexanal, 1-penten-3-ol, 3-penten-1-ol, trans-2-hexenol and cis-3-hexenol, while seeds produced largely 1-penten-3-ol and 3-penten-3-ol with a small amount of trans-2-hexenal. Green beans showed the highest lipoxygenase activity of the several fruits and vegetables compared. Though alcohol oxidoreductase was relatively low, rapid reduction of aldehydes/ketones to alcohols was found in green beans. Green bean lipoxygenase was inhibited by cyanide and a small fraction appeared to be quite heat stable, compared to alcohol oxidoreductase which was much more unstable. The optimal activity of green bean lipoxygenase was found to be at pH 5.8.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02396.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    DETECTION OF VARIOUS NONMEAT EXTENDERS IN MEAT PRODUCTS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 stacking sodium dodecylsulfateacrylamide gel electrophoresis method was evaluated for the qualitative detection of various vegetable proteins in meat products An additional study was also conducted to determine the influence of milk powder, casein, whey protein and egg white proteins on the previously reported electrophoretic procedure for the quantitation of meat and soybean protein content. Soybean, cottonseed flour, cottonseed protein concentrate and peanut protein concentrate exhibited their own unique electrophoretic patterns and were clearly identified when they are added to meat proteins singularly or in various combinations. It was also shown that meat and soybean protein can be successfully identified and quantitated in the presence of milk powder, casein, whey and egg white by employing the described electrophoretic method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00676.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Post-Rigor Changes in Selected Physicochemical Properties of Myosin B Fraction of Turkey Muscle (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Changes in selected physicochemical properties of the myosin B fraction of turkey muscle were followed during a 44-hr post-rigor aging period. Sedimentation patterns of myosin B fractions prepared 48 hr after death indicated a decrease in a high-molecular-weight component thought to he myosin B gel. It is concluded that myosin B fractions lose gel-forming ability with resolution of rigor. Density-gradient centrifugal patterns showed small increases in slowly sedimenting components of myosin B fractions with aging. These components were. high in ATP-ase activity in the presence of calcium ions and showed no reduction of viscosity with addition of ATP. Some evidence favors the concept of dissociation of myosin B into myosin A and actin with resolution of rigor. This dissociation, however, may also represent disruption of myosin R gel formed during and after extraction from muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb01924.x
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  • 5
    Electronic Resource
    Electronic Resource
    Autoxidation of Turkey Lipids (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Autoxidation of lipids in raw, ground turkey tissues was studied with the 2-thiobarbituric acid (TBA) method. Samples prepared immediately post-mortem and held at 4°C for approximately one week showed significant differences between the rates of autoxidation for certain of these tissues, notably red and white muscle. Failure to detect other differences, as between skin and white muscle, reflects variation in both lipid and fatty acid composition. A significant delay of autoxidation was achieved by the addition of 1% egg albumen solids (w/w), 0.04% butylated hyldroxyanisole, or 0.35% phosphates to the ground tissue; 1% gelatin exhibited no beneficial effect. Possible mechanisms by which these materials delay oxidative changes are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00406.x
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    Paper (German National Licenses)
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