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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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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Precooking Method Affects Warmed-over Flavor of Broiler Breast Patties (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Broiler breast patties cooked in a water bath (85°C vs 95°C) or oven (160°C vs 180°C) to an internal temperature of 83°C were stored at 3°C foT 3 days, reheated, and evaluated by headspace GC and thio-barbituric acid (TBA) methods. Cooking temperature within the same cooking medium had no effect on TBA values or headspace GC profiles of cooked, stored samples. During post-cooking storage TBA values and several headspace volatiles increased. The changes were more severe in oven-cooked than water-cooked patties, which could have been partly due to lower moisture content of the oven-cooked patties. Significant correlations were found between TBA values and several major headspace volatiles (pentanal, hexanal, heptanal, and total volatiles).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14597.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    CHOLESTEROL AND PROXIMATE COMPOSITION OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS – CHANGES FOLLOWING COOKING BY MICROWAVE HEATING, DEEP-FAT FRYING, AND OVEN BAKING (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 21 (1998), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of microwave heating, deep-fat frying, and conventional oven baking on proximate composition and concentration of cholesterol in channel catfish fillets were examined. The paired fillet technique was employed to control the variability among fish. A total of fifteen catfish were randomly assigned to the three cooking methods. All cooking procedures resulted in moisture loss. Fillets that were deep-fat fried showed the lowest moisture content but the highest fat content, respectively, among three cooking methods. The three cooking methods, on a dry weight basis, all significantly affected cholesterol concentration of cooked catfish compared with raw fillets. Deep-fat frying resulted in a significant decrease of cholesterol and showed the lowest concentration of cholesterol among three cooking methods probably due to leaching of cholesterol into frying oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1998.tb00502.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECTS OF TOCOPHEROLS AND β-CAROTENE ON BEEF PATTIES OXIDATION (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food lipids 4 (1997), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of a tocopherol mixture (mainly composed of γ and Ø isomers) and β-carotene on lipid oxidation in cooked beef patties was studied. Ground beef was mixed with each or both compounds at designated concentrations. After mixing, cooking and storing at 4 ° 1C for 0, 2 and 5 days, the 2-thiobarbituric acid reactive substances (TBARS) and hexanal peak areas were determined. The results slowed that β-carotene had no antioxidant activity in this system. The tocopherol mixture at 200 ppm level slowed down the lipid oxidation by 56.7% for 2 days and 61% for 5 days of storage in cooked meat at 4 ° 1C, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.1997.tb00098.x
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    Paper (German National Licenses)
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