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  • 1975-1979  (4)
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Material
Years
Year
  • 1
    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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    Paper (German National Licenses)
    Fulltext
  • 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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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A fish hydrolysate was produced from homogenized mackerel using bromelain to increase the rate and extent of proteolysis. Measurement of the extent of hydrolysis and conversion of insoluble to soluble nitrogen compounds after 1, 2, 3, 5 and 14 days of incubation at 38°C showed that a hydrolysate having some of the characteristics of an oriental fish sauce could be formed from mackerel within this period with a net protein conversion rate of over 75%, but it was necessary to include a 24 hr incubation period prior to the addition of salt.The technique was used for the investigation of the causative agents of aroma production in the mackerel homogenate. Assuming that the proteolysis was still carried out by the protease, the mackerel homogenate was subjected to heat treatment, or mixed with antibiotics, or TGA prior to addition of bromelain. These treatments caused the loss of some of the constituents (associated with oriental fish sauce aroma) which suggests that with mackerel, micro-organisms play a significant role in aroma development. The method could be used for the investigation of sauces prepared from oriental fish; as the causative agents of aroma production might well be different. The bacteria, involved with mackerel could easily produce harmful products which were not investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00736.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    UTILIZATION OF OLIGOSACCHARIDES BY LACTIC ACID BACTERIA DURING FERMENTATION OF SOY MILK (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb03749.x
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    Paper (German National Licenses)
    Fulltext
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