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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Salt, Tripolyphosphate and Tertiary Butylhydroquinone on Myoglobin-Lipid Oxidation Indicators in Freeze-Dried Meats (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 previously developed myoglobin oxidation indicators were used to detect the effect of curing agents, sodium chloride and sodium tripolyphosphate (TPP), and also the antioxidant effect of mono tertiary butylhydroquinone (TBHQ) on the oxidation of restructured freeze-dried beef upon storage. Fresh, choice-grade deboned chuck with 15% fat was flaked and treated with salt, TPP, and TBHQ, freeze-dried and stored in the presence of air at 37°C. Upon storage, beef samples were reconstituted and a meat extract was obtained. Myoglobin in-solubilization (measured spectrophotometrically at the isobestic point at 525 nm) and oxidation (measurement of a peak intensity of met-myoglobin at 630 nm) in stored samples were determined. Antioxidant-containing samples showed the least myoglobin insolubilization and myoglobin oxidation as compared to control beef (with no additives) and beef treated with salt and TPP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10582.x
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  • 2
    Electronic Resource
    Electronic Resource
    Assessment of Autoxidation in Freeze-Dried Meats by a Fluorescence Assay (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 simple and sensitive fluorescence-measuring technique was developed to assess extent of lipid oxidation in freeze-dried meats. Solvent extracts of reconstituted stored samples were assayed by fluorimetry. Spectra of “oxidized” meats show maximum excitation and emission wavelengths of λex = 350 and λem = 440 nm, respectively. At λem of 440 nm, “unoxidized” meats show three peaks in excitation spectrum at λex1= 308, λex2= 318 (max.), and λex3= 350 nm. However, at λex of 350 nm, these samples show a peak at λem = 476 nm. The intensity ratio of λex3 or λem over λex2 are useful as sensitive and reliable “internal standards” of lipid oxidation. Presence of 100 ppm TBHQ (monotertiary butylhydroquinone), absence of oxygen, and compression of meat before freeze-drying, which protect against oxidation also result in corresponding reductions of these ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12834.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Extraction Procedures on Fluorescent Chromophores in Milk (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 oxidation of membrane lipids of freeze-dried Milk Fat Globule Membranes (MFGM) was studied using a fluorescence technique involving two different extraction procedures to obtain lipophilic fluorescent chromophores. MFGM underwent extensive lipid oxidation when stored under air, at controlled temperature and humidity and fluorescent compounds were formed with excitation maxima at 350 nm and emission maxima at 440 nm. Direct extraction of fluorescent compounds with an organic solvent mixture (Cl3CH:CH3OH 2:1 v/v) gave reproducible results reflecting well the progress of oxidation. Solvent extraction after previous reconstitution (to original water content) of the dry samples was less satisfactory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10521.x
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  • 4
    Electronic Resource
    Electronic Resource
    Measurement of Oxidation-Related Changes in Proteins of Freeze-Dried Meats (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 new methodology for detection of lipid oxidation in freeze-dried meats, using myoglobin, has been developed. Fresh, cold beef was ground, freeze-dried and stored aerobically at 37°C. Samples, taken at different time intervals, were reconstituted and “meat extract” obtained. Extent of myoglobin insolubilization was determined by absorbance intensity at isobestic point (525 nm). Oxidation of oxymyoglobin to metmyoglobin in meat extract was quantified by measuring α peak intensity of metmyoglobin at 630 nm. Myoglobin polymerization was determined by isolation of myoglobin dimers and monomers from meat extract using gel filtration chromatography. Dimer/monomer ratio was calculated from Soret band absorption intensity at 409 – 415 nm. The three myoglobin-based oxidative indicators correlate well with each other and can be used to detect extent of lipid oxidation in freeze-dried meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10420.x
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  • 5
    Electronic Resource
    Electronic Resource
    ACCELERATED METHOD FOR DETERMINING THE KINETIC MODEL OF ASCORBIC ACID LOSS DURING DEHYDRATION (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: An accelerated method for determining the kinetic model which describes the loss of ascorbic acid during air drying was developed. The method is based on tests conducted under dynamic conditions, i.e. ascorbic acid loss is studied in the course of the dehydration process during which temperature and moisture content are changing continuously. The results are used to determine the form of the kinetic model and the kinetic parameters relating rate of loss to moisture content, temperature, and reactant concentration. The method successfully predicted the kinetic model describing the loss of ascorbic acid in a simulated air drying process. This approach may eliminate the necessity for time-consuming experiments conducted at each of several combinations of temperature and moisture content and may be applicable to other deteriorative reactions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07432.x
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  • 6
    Electronic Resource
    Electronic Resource
    Oxidation Effects in a Freeze-Dried Gelatin-Methyl Linoleate System (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: SUMMARY– We studied oxidation of a freeze-dried model system consisting of methyl linoleate and gelatin by incubating the model system in air at 50°C for up to 10 days in the dry state or at controlled relative humidities. Incubation for 5-10 days caused a drop in the viscosity of gelatin solutions, an increase in the solubility of gelatin in ethanol-rich solvent mixtures, an increase in the retention time of gelatin on a Sephadex G-150 column, and a reduction in the melting point of a standard gelatin gel. There were no such changes in the viscosity and solubility properties of gelatin when incubation was at a relative humidity of approximately 60%. In some instances, incubation at high relative humidity led to partial insolubilization of gelatin in water or in acetate buffer. The oxidation effects in the dry state were consistent with the hypothesis that gelatin undergoes oxidative degradation. The effects of oxidation showed similarities to effects of ionizing radiations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00910.x
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  • 7
    Electronic Resource
    Electronic Resource
    Changes in Bovine Myoglobin Due to Interaction with Methyl Linoleate in a Model System (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: Changes in myoglobin due to lipid oxidation were studied in a model system, consisting of a mixture of metmyoglobin and methyl linoleate (2:1), which was mechanically emulsified, freeze-dried and stored at 37°C. After storage, samples were reconstituted, centrifuged and lipid fractions were separated and tested for degree of oxidation. The protein was recovered in two fractions: “soluble fraction” (supernatant) and “aggregates” (precipitated proteins). Absorption spectroscopy confirmed protein insolubilization due to formation of aggregates. SDS-PAGE of metmyoglobin recovered from both fractions indicates gradual formation of covalently bound polymers upon storage. Isoelectric focusing (IEF) shows formation of new bands and zones with a drastic acidic shift of isoelectric points. Two-dimensional IEF/SDS-PAGE shows that the newly formed bands on IEF correspond to covalently bound myoglobin polymers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09224.x
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  • 8
    Electronic Resource
    Electronic Resource
    Color Stability of Radappertized Cured Meat (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: Porcine semimembranosus muscles were cured (with different levels of nitrite, nitrate, and their combination), smoked, and irradiated with 3.2 Mrad gamma radiation at −40°C. Subjective studies by a trained panel, objective studies of total color difference (calculated from tristimulus values), and behavior of residual nitrite and nitrate show that radiation alters the pink color of cured meats (radiation- induced fading). Contrary to prior reports, nitrate affects neither color development nor post-irradiation fading. Color of nitrate- cured samples, like uncured samples, become bright red when irradiated, due to reduction of globin myohemichromogen (indistinguishable from pink color of cured meat), and therefore are more desirable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14525.x
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  • 9
    Electronic Resource
    Electronic Resource
    AN EQUATION CORRELATING SHELF LIFE OF DEHYDRATED VEGETABLE PRODUCTS WITH STORAGE CONDITIONS (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 correlation of time of failure and storage conditions was established for two classes of dehydrated products, namely vegetables and vegetable powders. Mathematical models developed were based on data reported in the literature for products stored in air or nitrogen with failure due to off-flavors or changes in color. A general mathematical model, in accord with theoretical considerations was found to be applicable in all cases studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02627.x
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  • 10
    Electronic Resource
    Electronic Resource
    SPECTRAL STUDIES ON THE ROLE OF IONIZING RADIATION IN COLOR CHANGES OF RADAPPERTIZED BEEF (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: Effects of ionizing radiation on beef pigments were studied by determining the absorption spectra of myoglobin solutions and the reflectance spectra of radiation-sterilized beef slices. Bovine and ovine oxymyoglobin (MbO2) and met(ferri)myoglobin (metMb) were extracted, purified, and treated with gamma radiation. Increasing dose and temperature of gamma radiation produced increasing shifts in characteristic peaks and progressive decreases in the Soret bands of these pigments. The total color difference (▵E), computed from tri-stimulus values of reflectance spectra of radiation-sterilized beef, showed similar dependence of color on radiation dose and temperature. Re-irradiation of beef allowed to brown in air caused the unstable red pigment to re-form. The presence of oxygen in the container during radiation-sterilization reduced the red color formation. The results show that ionizing radiation reduces the heme iron of the brown pigment of cooked meat (globin myohemichromogen) to an unstable red pigment (globin myohemochromogen), which, upon exposure to air, reverts to the original ferric (brown) pigment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09996.x
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