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  • 1
    Electronic Resource
    Electronic Resource
    Extending Shelf-Life of Fresh Wet Red Hake and Salmon Using CO2-O2 Modified Atmosphere and Potassium Sorbate Ice at 1°C (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 to safely extend the shelf-life of fish would open up the possibility of shipping fresh wet fish by boat. Red hake and salmon can be successfully held for almost 1 month and still be sensorally acceptable. A 60% carbon dioxide:20% oxygen:20% nitrogen-modified atmosphere with a 1% potassium sorbate ice was most satisfactory. CO2 did not lower the pH of the fish. Low temperature (1°C) and presence of both oxygen and potassium sorbate served as protection against botulism development. The presence of oxygen, even with salmon, did not lead to rancidity (TBA) problems. The Torrymeter can be used to monitor red hake quality. Work incorporating potassium sorbate dips before modified atmosphere storage with or without potassium sorbate ice is needed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07619.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF ANTIOXIDANTS AND CHELATORS ON THE STABILITY OF FROZEN STORED MECHANICALLY DEBONED FLOUNDER MEAT FROM RACKS AFTER FILLETING (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Using a mechanical deboner (Beehive), over 60% edible flesh was obtained from the “racks” (headed and gutted fish frames obtained as filleting waste). However, this meat developed an unattractive color during frozen storage and undesirable organoleptic changes occurred. The effectiveness of a combination of antioxidants, chelating agents and polyphosphates in retarding the development of rancidity, color deterioration and decrease of protein extractability in mechanically deboned flounder meat (MDFM) during frozen storage was studied. The most effective treatment to minimize undesirable change was a 1 min dip of the racks, prior to deboning, in a pH 4.5 solution of 0.5% each of ascorbic and citric acids and 0.2% each of Na2EDTA and Kena (Calgon), followed by a postdeboning addition of 0.3% each of ascorbic and citric acids and 0.2% each of Kena and Na2 EDTA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12597.x
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  • 3
    Electronic Resource
    Electronic Resource
    ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION: MYOSIN, ACTIN AND SYNTHETIC ACTOMYOSIN (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: The chicken breast muscle proteins myosin, actin and synthetic acto-myosin (SAM) were taken to 0.6M NaCl, 20 mM citrate-phosphate buffer, pH 5.5–7.0, and were tested for emulsifying capacity (E.C.) and timed emulsification. The aqueous phase was separated by centrifugation and analyzed quantitatively by SDS gel electrophoresis. Emulsifying capacity values varied inversely with protein concentration and pH, with myosin ≅ SAM (+ ATP)〉 SAM (− ATP)〉 actin. However, oil phase volume differences were small, ranging from 86.5–88.7%. The proteins actin and myosin had quite different emulsion-forming properties. Myosin was rapidly removed from solution, forming fine, thick emulsions. Actin was less readily removed from solution, and formed thin, coarse emulsions. When present as actomyosin, actin and myosin behaved like myosin alone. However, when this complex was dissociated by ATP (5 mM), actin and myosin behaved independently of each other. Actin remained in the aqueous phase while myosin was preferentially used in the emulsion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07408.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECTS OF VARIED ZINC/COPPER RATIOS ON EGG AND PLASMA CHOLESTEROL LEVEL IN WHITE LEGHORN HENS (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: In order to test the hypothesis that the zinc to copper ratio is an important factor in determining the plasma level of cholesterol (Klevay, L.M. 1973. Am. J. Clin. Nutr. 26:1060–1068), White Leghorn laying hens were fed normal energy (2764 kcal/kg) and low energy (2470 kcal/kg) practical diets containing varied ratios of zinc to copper. The levels of zinc and copper used were selected such that neither was nutritionally limiting nor toxic. No significant differences were observed between the control diet (fed for 4 wk before commencing the actual experiment) or any of the experimental diets with the cholesterol levels averaging 13.3 mg/g for egg yolk and 84.1 mg% for the plasma examples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02388.x
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  • 5
    Electronic Resource
    Electronic Resource
    PROTEOLYTIC ENZYMES AND THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN (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: Egg white was subjected to proteolysis by ficin, bromelin, papain, trypsin and protease; changes in functional properties were monitored. Many of the changes observed were due to the addition of enzyme rather than actual proteolysis (e.g., foam volume increase, foam stability decrease, and angel cake volume increase). The angel cake volume showed a further increase with proteolysis; however, off-flavors were also noted. In experiments with ficin and bromelin, proteolysis by both enzymes decreased the coagulum strength while only ficin decreased the amount of noncoagulable protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb09795.x
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  • 6
    Electronic Resource
    Electronic Resource
    A Simple Centrifugal Method for Measuring Expressible Moisture, A Water-Binding Property of Muscle Foods (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: With the development of more refined methods of measuring water-binding properties of meats, the term “water-holding capacity” needs to be replaced with more specific and carefully defined terms such as expressible moisture, water-binding potential, and free drip. An improved method of measuring expressible moisture is described which is simple and reproducible. It basically measures the amount of liquid squeezed out of a protein system with centrifugal force, by measuring the weight gain of a filter paper surrounding the sample. This method seems to be highly sensitive to factors that affect the water-binding properties of muscle foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03038.x
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  • 7
    Electronic Resource
    Electronic Resource
    POTENTIAL APPLICATION OF MICROBIAL ANTAGONISM TO EXTENDED STORAGE STABILITY OF A FLESH TYPE FOOD (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 shelf life of both refrigerated ground and mechanically deboned poultry meat was extended by 2 days using the resting cells of the starter cultures Pediococcus cerevisiae (Accel) and Lactobacillus plantarum (Lactacel DS). The microbial population of the treated sample was 10% of that of the control at the onset of “off-odor” in the control. The lactic acid bacteria (LAB) did not decrease the pH of the meat. Fluorescent psychrotrophic colonies were not detected in the treated samples, but were present in the control. P. cerevisiae in Buffered Brain Heart Infusion Broth (BBHI) inhibited Pseudomonas fluorescens and Pseudomonas putrefaciens more than Pseudomonas fragi. L. plantarum in BBHI inhibited the growth of P. fluorescens and P. fragi and caused P putrefaciens to lose its ability to form colonies on Tryptic Soy Agar. The meat starter cultures in BBHI totally inhibited the growth of Salmonella typhimurium and Staphylococcus aureus at 15°C. Using the “spot on the lawn” technique both LAB produced an antagonistic agent only against S. aureus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09999.x
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  • 8
    Electronic Resource
    Electronic Resource
    EMULSION CAPACITY AND TIMED EMULSIFICATION OF CHICKEN BREAST MUSCLE MYOSIN (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: Methods are described for the study of the role of muscle proteins in meat emulsion formation. Chicken myosin was used to optimize emulsifying capacity (E.C.) and timed emulsification conditions for a Sorvall Omni-mixer equipped with 50 ml polycarbonate tubes. Optimal conditions for E.C. were a 0.9–1.2 ml sample volume, 6,000 rpm mixing rate and 0.25 ml oil/set addition rate. The oil (colored with 0.3g Oil Red 0/liter oil) was kept below 6°C, and the E.C. test was done in an ice bath. Emulsifying capacity was fairly constant over the 0.3–1.0M NaCl range, decreasing when salt concentration fell to 0.10M. Optimal conditions for timed emulsification were 3 ml sample:6 ml oil, and a 6,000 rpm mixing rate for up to 5 min. Creaming of the emulsions was accomplished by centrifugation at 30,000 XG for 15 min. The aqueous phase was then analyzed via the Lowry method and by SDS (sodium dodecyl sulfate) gel electrophoresis. Myosin exhibited four bands, namely the heavy chain and the three light chains, which could be monitored by using both 6% and 12% SDS gels and an actin internal standard. Densitometric areas were converted to mole: mole ratios using a dye-binding factor of 1.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07407.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECTS OF DIFFERENT SALTS ON WATER RETENTION AND HEAT INITIATED BINDING PROPERTIES OF COMMINUTED COD MUSCLE (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 8 (1984), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooked loaves from ground cod were prepared with added sodium and chloride salts at various ionic strengths (0–510 mM). The cooked loaves were evaluated for binding strength by a descriptive texture panel and by an objective relaxation test. Expressible moisture and water binding potential measurements were performed on uncooked samples.The results suggest that heat initiated binding in addition to being affected by ionic strength is also affected by the specific ion. The measurement of binding score by the texture panel and the relaxation test had a high correlation. The results of both binding measurements were inversely correlated with expressible moistures of the uncooked samples. Calcium chloride and magnesium chloride resulted in very poor binding, and increased concentration caused little change in expressible moisture. The water binding potential did not seem to correlate with the texture panel, EM or relaxation test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1984.tb00325.x
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  • 10
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING THE SODIUM CHLORIDE EXTRACTABILITY OF MUSCLE PROTEINS FROM CHICKEN BREAST, TROUT WHITE AND LOBSTER TAIL MUSCLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 3 (1980), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The amount of protein extracted from chicken breast muscle at low salt (0–50 mM NaCl) increased as the salt concentration of the extracting solutions increased. The addition of 10 mM sodium phosphate buffer pH 7 (Pi) caused a marked increase in protein extractability at all salt concentrations. A particular polypeptide chain of about 150,000 daltons appeared to be particularly sensitive to the extraction conditions. At high salt (0.6M NaCl, 50 mM sodium phosphate buffer pH 7.0) a second extraction still contained significant amounts of protein. The amount of protein extracted was maximized at a 1/20 dilution. On the other hand, the protein extract-ability of trout white muscle, showed a smaller Pi effect and very little dependence on low salt concentration. The protein extractability of lobster flexor muscle showed little change with either increased salt or Pi. For all three muscles extraction over time with either high or low salt remained essentially constant after the first day with the most protein being extracted from lobster muscle and the least from chicken muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1980.tb00775.x
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