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  • 1
    Electronic Resource
    Electronic Resource
    EFFECTS of FILM OVERWRAPPING, VACUUM PACKAGING and VACUUM SKIN PACKAGING ON PSYCHROTROPHIC COUNTS and CHEMICAL CHANGES of ICED CHANNEL CATFISH (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 16 (1992), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microbial and chemical changes during iced storage of fillets from channel catfish (Ictalurus punctatus) with film overcropping, vacuum packaging, or vacuum skin packaging were determined by psychrotophic plate counts, thiobarbituric acid (TBA), free fatty acid, pH, and ammonia production. Vacuum-packaged fish had significantly lower (p 〈 0.05) psychrotrophic bacteria counts than overwrapped fish. A significantly higher free fatty acid content was also observed after week two in overwrapped samples. However, vacuum-packaged catfish had the same pH, TBA number, and ammonia production as overwrapped fish on the sampling days throughout three weeks of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1992.tb00202.x
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  • 2
    Electronic Resource
    Electronic Resource
    Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: Whelk (Astraea undosa), treated with 0.25% papain solution infused by tumbling for 5, 10, or 20 min before canning, was compared to commercial abalone (standard) and untreated canned whelk (control) for sensory and texture characteristics. Treated whelk samples showed changes in sweetness and bitterness. Opercular muscle treated with papain for 10 or 20 min had lower sensory hardness, springiness and chewiness than untreated canned whelk. Instrumental texture analysis (TPA) indicated opercular muscle with 20 min papain treatment had lower hardness and chewiness compared to untreated whelk. Thus, papain treatment demonstrated the feasibility of improvement of canned whelk eating quality by reducing hardness and chewiness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10322.x
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  • 3
    Electronic Resource
    Electronic Resource
    Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Peeled shrimp (Peneaus spp.) and channel catfish (Ictalutus punctatus) fillets were either mixed with commercial lemon pepper marinade and vacuum tumbled at 4°C for 30 min or soaked in 2% tripolyphosphate solution overnight. Dielectric constant and loss factor of marinated seafood and the penetration depth of microwaves were functions of temperature. When cooking temperature increased, the dielectric constant increased, while the loss factor and depth of penetration decreased. Because of the large variation in thermal conductivity measured for individual shrimp, no correlation between thermal conductivity and temperature was found. At constant temperature, thermal conductivity of 2% sodium tripolyphosphate-treated shrimp was higher than that of both marinated and nonmarinated shrimp as a result of higher moisture content. However, no difference in thermal conductivity was found between marinated and nonmarinated shrimp or catfish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15809.x
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  • 4
    Electronic Resource
    Electronic Resource
    Total Process Lethality as Related to Residual Catalase Activity in Cooked Chicken Breast (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: We investigated the effects of total process lethality on the decomposition of hydrogen peroxide, presumably due to catalase activity. Ground chicken breast meat was heated to various end-point temperatures (EPTs) in 10 heating treatments varying heating time and rate. Within each treatment, residual catalase activity was affected by the product EPT. However, samples heated to the same EPT under different treatments retained less enzymatic activity as heating time increased. Total process lethality was calculated to assess the severity of heating at each EPT under each heating condition. Residual enzymatic activity was directly related to the total lethality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14762.x
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  • 5
    Electronic Resource
    Electronic Resource
    Color Changes of Chicken Leg Patties Due to End-point Temperature, Packaging and Refrigerated Storage (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Patties of broiler leg muscle were heated to end-point temperatures (EPT) of 60, 65, 70, 75, 80 or 85°C, packaged in polyethylene bags or vacuum skin packs and stored at 4°C for up to 14 days. As EPT increased, lightness (“L”) and yellowness (“b”) increased whereas redness (“a”) decreased. Patty top surface center color “L” and “a” values correlated highly with the interior cut surface values. Patties stored in plastic zipper bags tended to show a lower “b” (P〈0.05) reading than patties stored in vacuum skin packs and plastic film. Storage for 2 wk at 4°C increased “L”, and decreased “a” and “b” for all patties. As EPT increased, the color difference (AE) at the interior cut surface of patties heated to lower EPT and those heated to 85°C were reduced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06889.x
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  • 6
    Electronic Resource
    Electronic Resource
    Internal Temperature and Packaging System Affect Stability of Cooked Chicken Leg Patties during Refrigerated Storage (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Internal end-point temperature (EPT), packaging system and storage time affected chemical stability and microbiological quality of chicken meat. Patties of broiler leg muscle were heated to EPT of 60, 65, 70, 75, 80 or 85°C, packaged in polyethylene bags or vacuum skin packs and stored at 4°C up to 14 days. Microbial total plate counts were less than 10 colony forming units/g at EPT 70°C; with negligible growth during 7 days storage. EPT and packaging method did not affect initial thiobarbituric acid reactive substances (TBARS) but higher EPT accelerated the increases in TBARS values upon storage. Several volatiles including hexanal and pentanal increased with EPT and storage time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04252.x
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  • 7
    Electronic Resource
    Electronic Resource
    Carcass Characteristics of Channel and Hybrid Catfish, and Quality Changes during Refrigerated Storage (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Channel (Ictalurus punctatus) and hybrid (channel, I. punctutus, female × blue, I. fircatus, male) catfish were harvested from the same pond. Fillets were overwrapped or vacuum-skin packaged and stored 13 days at 4°C. Carcass characteristics, chemical, microbiological and sensory qualities were compared. No significant differences in body weight and proximate composition between the two genotypes were found. However, the visceral fat of the hybrids was significantly higher than that of channel catfish. Vacuum-skin packaged fillets had significantly lower free fatty acid levels and psychrotrophic populations than did overwrapped fillets on the 13th day of refrigerated storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06898.x
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  • 8
    Electronic Resource
    Electronic Resource
    Clostridium botulinum type E outgrowth and toxin production in vacuum-skin packaged shrimp
    Amsterdam : Elsevier
    Food Microbiology 11 (1994), S. 467-472 
    Details
    ISSN: 0740-0020
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1006/fmic.1994.1052
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  • 9
    Electronic Resource
    Electronic Resource
    CATALATIC ACTIVITY AS AN INDICATOR OF END-POINT TEMPERATURES IN BREADED, HEAT PROCESSED CHICKEN PATTIES (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 7 (1996), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Adequate heat-processing of meat and poultry products to destroy harmful pathogens is important to the consumer's safety. The catalatic activity, defined as the decomposition of H2O2 into H2O and O2, has been evaluated as a potential indicator of heat treatment adequacy for chicken patties. Commercially prepared breast and leg meat patties were processed through a belt type grill to various end-point temperatures (EPTs) and their catalatic activities monitored for up to 120 min. All breast samples heated to EPTs of ≤ 69C and all leg samples heated to ≥ 68C showed positive reactions after incubation for 10 min. As the EPT increased, fewer samples were positive, indicating a decrease in the catalatic activity. For EPTs of ≥ 73C, three of 12 breasts and one of 17 leg patties showed positive activity after 30 min incubation. The catalatic activity test may offer a simple and rapid procedure for estimating the EPT at 73C with 3-4C variation for commercially processed chicken patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1996.tb00610.x
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