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  • 1
    Electronic Resource
    Electronic Resource
    Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna (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: Low-fat bolognas (LFB, 〈 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB). Increased levels of KB decreased (P 〈 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb13582.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Functional, Textural and Microstructural Properties of Low-fat Bologna (Model System) with a Konjac Blend (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: The form (dry vs prehydrated) and level (0, 0.5, 1.0 and 1.5%) of a konjac blend (KB) were evaluated to determine their effects on the characteristics of a low-fat bologna model system (LFBMS). The system had a pH range of 6.01 to 6.12, moisture 74 to 76%, fat 〈 2.0% and protein 17 to 18%. Prehydrated KB had higher (p〈0.05) texture profile analysis (TPA) hardness values than dry addition, whereas lower TPA values (p〈0.05) were observed as the level of KB increased. In microstructural observation, the addition of prehydrated KB gels caused the protein matrix to appear more swollen in structure as compared to that after inclusion of a dry powder.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17904.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced (P 0.001) pH decline and improved (P 〈 0.05) color. P and SB administration improved water-holding capacity as indicated by reductions (P 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced (P 0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15191.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Low-fat Bologna In A Model System With Varying Types And Levels Of Konjac Blends (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: A low-fat bologna model system (LFBMS) with a konjac blend (KB) level of 0.5% had higher moisture content and shear stress values (p〈0.05) than a 1.0% KB. Increasing moisture:protein (M:P) ratios from 5.0 to 6.0 had the greatest effect on chemical and physical parameters. Three konjac types (KSS, KHC and KNC) had varying effects on these parameters. Allo-Kramer shear, texture profile analysis (TPA) and torsion tests indicated that LFBMS with a 0.5% konjac level and a M:P ratio of 6.0 or a 1.0% konjac level and M:P ratios of 5.5 or 6.0 yielded similar products to the control (30% fat).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17905.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Preblending Hot- and Cold-Boned Pork at Different Particle Sizes (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: Hot- (HB) and cold-boned (CB) pork were ground through a 0.6,1.3, or 1.9 cm plate, preblended (2% NaCl), and stored for 24 hr to evaluate resulting textural properties. Expressible moisture significantly decreased after storage, with HB preblends having less (P 〈 0.05) expressible moisture than CB preblends. Peak extrusion force decreased (P 〈 0.01) after storage for the largest particle size with no changes for other particle sizes. Kramer shear values decreased (P 〈 0.05) as particle size increased, while a decrease in particle size effectuated an increase (P 〈 0.05) in bind value. An increased quantity of salt during the preblending of HB meat may be advantageous to help achieve maximum protein extraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08628.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    THE EFFECT OF FAT LEVEL AND TRIM INCORPORATION ON THE ATTRIBUTES OF RESTRUCTURED BEEF ROASTS FROM U.S. UTILITY CHUCKS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 1 (1990), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Boneless chucks from U.S. Utility beef carcasses were incorporated in restructured beef roasts to evaluate physical properties influenced by the incorporation of trimmings obtained from heavy connective tissue. Muscles were boned, trimmed and ground through a kidney-shaped plate. Trimmings (20% of the boneless weight) and fat fractions were comminuted through a microcut emulsifier and formulated into restructured roasts containing 10 or 15% fat with 0, 50 or 100% connective tissue trim incorporation at a constant 30% of the formulation by the addition of lean. Treatments were replicated 3 times. Oxidative rancidity decreased (P 〈 0.05) with the incorporation of trimmings. Shear values indicated that less force (P 〈 0.05) was required to shear roasts formulated to 10% fat than those with 15% fat. Tensile strength and amount of work to pull particles apart were higher (P 〈 0.05) for the samples with 10% fat. The tangent modulus was higher (P 〈 0.05) for the 15% fat product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00357.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED-OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 6 (1995), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine the effect of added dextrose and cooking temperature on the development of warmed-over flavor (WOF) and thiobarbituric acid reactive substances (TBARS), beef top round roasts were injected with a basic brine solution containing salt and sodium tripolyphosphate along with 0, 1 or 2% dextrose. The roasts were cooked in an oven temperature of 121C or 191C and stored for 4 weeks. Roasts cooked at the faster rate, without the addition of dextrose, showed TBARS values to be higher (P 〈 0.05) than those cooked at a slower rate. However, the addition of dextrose to roasts cooked at the faster rate reduced (P 〈 0.05) TBARS values. When 2% dextrose was added to roasts cooked at the slower rate, an increase (P 〈 0.05) in TBARS was observed. The addition of dextrose to beef top round roasts can reduce TBARS values when the roasts are cooked at relatively high temperatures, but may cause an increase in TBARS values when cooked at slower rates of heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1995.tb00557.x
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