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  • 1
    Electronic Resource
    Electronic Resource
    Reaction Mechanism, Reaction of Malonaldehyde with Glycine (1966)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 14 (1966), S. 182-184 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60144a024
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  • 2
    Electronic Resource
    Electronic Resource
    Exposure of dogfish shark feti to mercury (1973)
    Springer
    Bulletin of environmental contamination and toxicology 9 (1973), S. 276-280 
    Details
    ISSN: 1432-0800
    Source: Springer Online Journal Archives 1860-2000
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01684783
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Washing on the Nutritional and Quality Characteristics of Dried Minced Rockfish Flesh (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: Yield and nutritional characteristics of unwashed and washed minced rockfish flesh and fillets were determined. The yield of fillets from whole fish was 26% compared to 43% for minced flesh. Washing minced flesh resulted in a 37% loss of solids. The greatest reductions were found in the ash (80%) and lipid (65%) levels in the washed flesh. Most of the sarcoplasmic proteins were lost during washing, but 77% of the total protein (N × 6.25) was recovered in the washed fraction. Washing minced flesh did not affect the amino acid composition, and PER values for all three fish treatments were higher than the casein reference. The rapid formation of trimethylamine and dimethylamine in the dried fillets and dried minced unwashed flesh may explain the development of off-flavors in wafers containing 10% dried fish after 8 wk of storage at 30°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09159.x
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  • 4
    Electronic Resource
    Electronic Resource
    MUSCLE CATHEPSINS IN THREE SPECIES OF PACIFIC SOLE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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 cathepsins in saline muscle extracts of three species of Pacific sole were investigated. A buffered hemoglobin solution (pH 3.0) served as substrate for the enzyme assay. No apparent change in catheptic activity in muscle homogenates of English sole was observed during 25 days of frozen (−26 °C) storage. Partial characterization of the cathepsins indicated a pH activity optimum of 3.0–3.5 for rex and petrale sole but a slightly higher PH optimum of 3.2–3.8 for English sole. The three species showed a temperature optimum of 45 °C for hemoglobin splitting. A wide variation in catheptic activity within the species was observed for rex sole while English and petrale sole showed more uniform catheptic activity. The mean activities for the three species varied significantly (P 〈 0.05). Results of sensory evaluation of muscles containing high and low levels of catheptic activity from the three species of sole did not support the assumption that cathepsins have a substantial influence upon the quality of marine food fish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02944.x
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  • 5
    Electronic Resource
    Electronic Resource
    COMPARATIVE STABILITY AND DESIRABILITY OF FROZEN PACIFIC HAKE FILLET AND MINCED FLESH BLOCKS (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 comparative quality and frozen stability (-26°C) of Pacific hake (Merluccius productus) fillet and machine separated minced flesh blocks were evaluated over a 12-month period. Flavor panel scores for hake were very acceptable and its quality did not show a more rapid deterioration during storage than true cod (Gadus macrocephalus), but true cod was preferred (P 〉 0.005) over-all. Fillet blocks were much more desirable (P 〉 0.005) than minced blocks. The level of oxidative rancidity in hake measured by 2-thiobarbi-turic acid analysis exceeded that in true cod (P ≥ 0.01) and in minced flesh (P 〉 0.005) over fillet blocks. The process of ice glazing reduced block quality over fillet packaging, but provided equal protection during storage. The mechanism for the decomposition of trimethylamine oxide appeared to participate in initiating an event that caused a rapid and fundamental muscle alteration leading to textural changes after six months of storage detectable by sensory evaluations Textural deterioration of minced over fillet blocks was largely responsible for this result.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03790.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF HANDLING AND PROCESSING ON DISCOLORATION OF ALBACORE TUNA (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: Occasionally, in the canning of tuna, normal appearing tuna flesh will turn from a desirable white color to an undesirable green color after precooking and prior to retorting. Results demonstrated that the different systems used by the fishermen to hold local albacore tuna prior to delivery to the processor had little influence on the incidence of green discoloration of precooked tuna. Furthermore, frozen storage of local tuna, up to 3 months, did not increase the incidence of green discoloration of precooked tuna.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01550.x
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  • 7
    Electronic Resource
    Electronic Resource
    IMPROVED ACCEPTANCE AND SHELF LIFE OF FROZEN MINCED FISH WITH SHRIMP (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Earlier studies indicated that the incorporation of shrimp (Pundulus jordani) in a fish-shrimp portion increased the shelf life of machine-separated fish muscle. This investigation was initiated to determine if shrimp could reduce the undesirable changes known to occur during frozen storage in one particular species of rockfish (Sebasfes melunops). After mixing different ratios of shrimp with minced fish muscle, the portions were frozen at — 34°C for 2 hr, packed loosely in polyethylene bags and held at —18°C until analyzed. The all-fish portion was found to be unacceptable after 11 wk of frozen storage. Increasing the amount of shrimp in the portion markedly improved the acceptability and shelf-life stability of the minced fish. This was directly related to the decreased formation of malonaldehyde and peroxides. The beneficial effects of incorporating shrimp with minced fish was attributed to substance(s) extractable in ethanol that exhibited antioxidant properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01095.x
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  • 8
    Electronic Resource
    Electronic Resource
    ACCEPTANCE OF A FISH-SHRIMP PORTION UTILIZING MACHINE-SEPARATED MINCED FISH FLESH (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb07334.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF PACKAGING ON SHELF LIFE OF FROZEN SILVER SALMON STEAKS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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.1365-2621.1973.tb07237.x
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  • 10
    Electronic Resource
    Electronic Resource
    PHENOLASES AND BLUE DISCOLORATION IN WHOLE COOKED DUNGENESS CRAB (Cancer magister) (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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.1365-2621.1973.tb02160.x
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