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  • 1980-1984  (10)
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Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris) (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: Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans (Phaseolus vulgaris L.). A salt combination soaking solution was most effective in promoting bean softening during cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating-soft” limit of texture acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04471.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Canned Shrimp Texture as a Function of Its Heat History (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Texture changes of canned shrimp were determined by sensory and instrumental methods. A direct relationship was found between sensory perception of toughness and instrumental shear forces measurements in canned shrimp packed in 2.6% brine in 307×113 cans, and processed at 124°C. Shrimp muscle toughened during the initial stages of heating and softened during the latter stages of processing. The softening of shrimp texture (shear values) was determined to follow apparent first order behavior. Regression analyses were used to establish apparent reaction rate constants, an apparent activation energy (24 Kcal/mole), textural D values and textural Z values (30°C).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10743.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Storage Stability of Intermediate Moisture Mullet Roe (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 storage stability study was performed on intermediate moisture roe (aw= 0.84, salt content = 4%). Samples were stored at various temperatures for up to 1 month. Microbial analyses indicated that bacteria could grow from 5–25°C. Fungi grew at 15° and 25°C while their growth was inhibited at 5°C; however, a lag phase was detected at 15°C. TBA values increased linearly during storage. Microbial analyses, chemical determination of rancidity and sensory evaluations showed that the product was still acceptable after 30 days storage at 5°, 15° or 25°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14816.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Temperatures on Fish Alkaline Protease, Protein Interaction and Texture Quality (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: The effect of the activity of fish alkaline protease and protein denaturation on texture changes in mullet muscle during heating were studied. The proteolytic enzyme and the urea denatured hemoglobin substrate were incubated at different pH values and various temperatures. The enzyme activity was optimal at pH 8 and at 65°C. The extent of protein-protein interactions in mullet actomyosin solutions increased with increasing temperature. The rate of protein-protein interactions increased sharply as temperature increased from 35°C to 45°C at pH 6. When mullet muscle was heated at various temperatures ranging from 55°-85°C, the shear force value increased (toughening) during the initial stage of heating and then decreased (softening). The toughening of fish flesh is probably due to muscle protein interactions, and the later tenderizing of fish flesh may be explained by alkaline protease activity (hydrolysis) masking the protein denaturation effect. When fish flesh was cooked at 100°C, no tenderizing effect was observed. This was probably due to loss of enzyme activity and only protein denaturation had significant effect on texture quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14531.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    PROCESSING OF CURED MULLET ROE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 processing of cured mullet roe, the desalting step was required to prepare an acceptable product. When mullet were salted with various levels of solid salt, the data of salt diffusion followed first order kinetics. With a 10% curing salt, the time constant (hr) increased from 42.25 and 45.27 for whole roe and central region, respectively, to 44.39 and 50.07 for those cured with a 20% salt. Cured roe (15% salt for 28 hr and desalted for 6 hr) open sun-dried (T ≅ 30°C) for 7 days contained 5.1% salt, 26.5% moisture and 0.832 a.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03879.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 mixture response statistical design was used to investigate the textural attributes of minced fish patties. Patties formulated with pollock were significantly firmer than those made from turbot and pollock blends or from turbot alone. Breakpoint values and firmness scores were negatively correlated with flavor and acceptability scores indicating that as patty firmness increased general acceptability declined. Higher acceptability for softer patties formulated with more turbot were attributable to the higher fat content. Increasing the soy protein levels and decreasing alginate content increased patty firmness regardless of fish composition. The patty formulation with maximum predicted acceptability was 78% turbot, 11% soy flour, and 11% soy protein concentrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09158.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF SALTING TIME, DEHYDRATION TEMPERATURES AND DEHYDRATION TIME ON QUALITY OF INTERMEDIATE MOISTURE MULLET ROE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 mechanical drying method for processing an intermediate moisture mullet roe was developed to replace the traditional sun-drying method. Using a central composite experimental design, 20 combinations of three independent variables (salting time, dehydration temperature, and dehydration time) with constant desalting time and relative humidity were performed and analyzed for salt content and water activity value. It was discovered that various processing combinations exist that might produce products with the same level of salt and water activity. Product color was used in the selection of processing combinations in addition to salt content and water activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03880.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Salt, Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced Sheepshead (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: An attempt was made to develop an acceptable fish patty using minced sheepshead flesh. Deboned and washed sheepshead flesh was mixed with varying proportions of sodium chloride (NaCl), sodium tripolyphosphate (TPP) and sodium alginate (NaAlg). The texture quality of cooked patties was determined by measuring breaking force and sensory acceptability. A regression analysis, performed to measure the effects of NaCl, TPP, and NaAlg as well as to try to determine the optimum combination of ingredients that produced the most acceptable product, showed that all texture responses were significantly influenced by the TPP level (α 〈 0.05). The breaking force and sensory firmness were strongly influenced by the NaAlg concentration (α 〈 0.01) which also influenced texture-preference (α 〈 0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09165.x
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Combining Process Variables and Ingredient Components in Mixing Experiments (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: This paper reviews the use of statistical designs formed by combining simplex-centroid designs in the ingredient or mixture components with factorial arrangements in the process variables. Three data sets are presented from a fish patty experiment in which three fish species (mullet, sheepshead, and croaker) were blended and the patties were prepared according to the settings of three process variables (oven cooking temperature, oven cooking time, and deep fat frying time). The response values are the average overall acceptance rating of the patties and the average texture rating of the patties. Detailed steps in the data analysis are provided to illustrate the techniques that are used and the type of information that is acquired from experiments containing mixture components and process variables.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12726.x
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    Influence of Pre-Soaking on Black Bean Cooking Kinetics (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: Soaking of black beans (Phaseolus vulgaris L.) and the subsequent effect on cooking kinetics was investigated. Unsoaked beans and beans soaked in water or a salt combination solution were water cooked at temperatures of 90–135°C. Bean softening did not follow first order kinetics. Using DT values (defined as cooking times necessary to reach an “eating-soft” texture: Instron puncture force of 150g), softening activation energies (Ea's) for unsoaked, water, and salt combination soaked were 19.1, 31.3, and 38.9 Kcal/mole, respectively. Z values were calculated as 17, 22 and 36C°, respectively. These relationships suggest ways of safely reducing cooking time and energy expenditures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04472.x
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    Paper (German National Licenses)
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