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  • 1
    Electronic Resource
    Electronic Resource
    Stability of Washed Frozen Mince from Channel Catfish Frames (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: : Sodium citrate, sodium erythorbate, sodium citrate plus sodium erythorbate, sodium citrate plus sodium erythorbate, and polyphosphate were used in washed and unwashed channel catfish mince. Washing reduced (P 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1083:les" location="les.gif"/〉 0.05) lipids and increased (P 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1083:les" location="les.gif"/〉 0.05) Hunter ‘L’value (lightness) of mince. Thiobarbituric reactive substances and free fatty-acid changes during frozen storage were reduced in the washed mince. Addition of antioxidants did not significantly improve the overall quality and shelf-life of the frozen mince. Washing did not have an effect on the fatty-acid composition of neutral and phospholipids in the mince.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09422.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Initial Fish State and Mixing Time Effects on Textural Characteristics of a Restructured Catfish Product (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 restructured catfish product similar to a corn dog was developed using tumbled catfish from low cost fillets. The product when made from fresh fillets, was more tender but had tougher skin than when made from frozen fillets. Mixing more than 5 min resulted in a more rubbery and tougher product as demonstrated by higher Instron peak load and longer relaxation time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03616.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Rancidity in Selected Sites of Frozen Catfish Fillets (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: Gas chromatographic volatiles and TBA values for three external fillet sites (lateral line, visceral-side and skin-side) and the fillet interior were compared with sensory evaluations of baked fillets to determine rancidity development. A sampling technique was developed that allowed procurement of the various fillet site tissues from whole fillets after storage at -20°C for up to 6 mo. The lateral line had the most rancidity while internal tissues had the least. Instrumental examination of the lateral line proved effective for predicting sensory detection of rancidity. Correlation coefficients for lateral line total volatiles and TBA values with flavor were 0.98 and 0.95, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06897.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of catfish and salmon diet on platelet phospholipid and blood clotting in healthy men
    Amsterdam : Elsevier
    Journal of Nutritional Biochemistry 2 (1991), S. 329-333 
    Details
    ISSN: 0955-2863
    Keywords: blood clotting ; catfish ; phospholipid ; salmon
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0955-2863(91)90078-J
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    Paper (German National Licenses)
    Fulltext
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