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  • 1975-1979  (9)
  • 1
    Electronic Resource
    Electronic Resource
    Testing the Consistency of Auditors’ Prior Distributions and Sampling Results (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Abacus 13 (1977), S. 0 
    Details
    ISSN: 1467-6281
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-6281.1977.tb00303.x
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  • 2
    Electronic Resource
    Electronic Resource
    A study of the composition of three popular varieties of fish in Israel, with a view towards further processing (1977)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The weight proportions and proximate composition of fillets and remains after filleting of carp, silver carp and hake were investigated with a view to further processing of these fish, which are usually sold whole or gutted in the fresh or frozen state.From the percentage of fillets obtainable, the proximate composition of the fillets, the remains after filleting, and the organoleptic qualities of the flesh, it is concluded that hake and silver carp fillets, and a combination of their deboned flesh, offer good possibilities for producing high-quality convenience products that could lead to increased consumption of these fish in Israel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb00082.x
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  • 3
    Electronic Resource
    Electronic Resource
    A PROCESS FOR THE PREPARATION OF DEHYDRATED SALTED FISH-SOY CAKES (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: A method for producing a dehydrated, salted fish-soy product was developed. The best results were obtained when mechanically deboned flounder meat from headed and gutted fish frames (“racks”) was thoroughly mixed with salt (30% of the meat weight), soybean curd (20% of the meat weight) and the mixture was subjected to a pressure of 75 psi to remove juices and form cohesive cakes. The cakes were dried at 50°C for 8 hr to give a final product of 49.8% crude protein, 14.4% moisture, 21.1% salt and 5.3% crude fat. The salt was effectively removed from the product in preparation for consumption by bringing the fish-soy cake to a boil in three changes of water. Such a product can be made economically with the use of simple equipment and therefore could serve as an inexpensive protein for the developing countries. Further development work and appropriate acceptance trials with a given target population seem desirable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12598.x
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  • 4
    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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  • 5
    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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  • 6
    Electronic Resource
    Electronic Resource
    BACTERIAL REPRESSIVE ACTION OF MEAT STARTER CULTURE IN PASTEURIZED LIQUID WHOLE EGG (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: Pediococcus cerevisiae inoculated in pasteurized liquid whole egg (PLWE) (3°C, pH 7.4) had a larger repressive action than Lactobacillus plantarum toward Pseudomonas fluorescens (2.8 and 1.6 log cycles respectively) but both had the same repressive action against1 Pseudomonas fragi and Pseudomonas putrefaciens. The 50:50 mixture of the starter cultures had a repressive action similar to the, pediococci against P. fluorescens but was more effective against P. putrefuciens than against P fragi (2.5 and 1.6 log cycles respectively). At pH 6.8 both starter cultures and their mixture had a, larger repressive action toward the three species of Pseudomonas. Salmonella typhimurium at 11°C, pH 7.4 was not repressed by the starter cultures. At pH 6.8 the repressive action of only the pediococci and the mixture increased (1.0–2.0 log cycles). A further decrease of the pH of the PLWE to 6.2 did not change the repressive action of the starter cultures against the pathogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10013.x
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  • 7
    Electronic Resource
    Electronic Resource
    MICROBIAL PROPERTIES OF MECHANICALLY DEBONED FISH FLESH (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: Mechanically deboning several traditional and underutilized fish species increased the microbial count tenfold. The shelf life of the minced fish at 2° and 12°C was 5 and 3 days respectively with a corresponding total bacterial count of 1.0–5.0 × 108/g. The bacterial and Coliform counts during frozen storage (up to 3 mo, −25°C) showed little or no change. Frozen minced fish samples thawed from -25° to 2°C at thawing rates of 1.2, 1.6, 5.0, and 12.5°C/hr all had the same final bacterial count. Psychrotrophic bacteria in a beef-fish mixture stored at 2°C grew at the same rate as fish or beef alone. At 12°C the bacterial growth in the beef-fish mixture was slower than in beef or fish alone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07385.x
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  • 8
    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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  • 9
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    Convenience Food Packaging and the Perception of Product Quality (1977)
    New York : Periodicals Archive Online (PAO)
    Journal of marketing. 41:4 (1977:Oct.) 57 
    Details
    ISSN: 0022-2429
    Topics: Economics
    URL: http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pao:&rft_dat=xri:pao:article:3142-1977-041-04-000009
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