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  • Blackwell Publishing Ltd  (18)
Collection
Publisher
Years
  • 1
    Electronic Resource
    Electronic Resource
    Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03953.x
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  • 2
    Electronic Resource
    Electronic Resource
    Meat By-product Protein Composition and Functional Properties in Model Systems (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Composition and functional properties of selected meat by-products were studied. Mechanically deboned chicken meat (MDCM) and meat by-products (pork lung lobes, pork liver, beef lung lobes, beef spleen, beef heart) varied in their proximate composition, amount of the three major protein fractions [low ionic strength soluble (LIS), high ionic strength soluble (HIS), insoluble] and collagen content. Cooked batter model system reheat yield was positively correlated with the quantity of HIS proteins and the percentage myosin and actin in the HIS protein fraction. Stress and strain at failure of the cooked batters were inversely correlated to the amount of LIS proteins and positively correlated with the percentage of myosin and actin in the by-products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05196.x
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  • 3
    Electronic Resource
    Electronic Resource
    Identification and Quantitation of Dimethyl Acetals of Hexadecanal and Octadecanal in Turkey Breast Muscle Phospholipids (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Dimethyl acetals of hexadecanal and octadecanal in the phospholipid fraction of raw and cooked turkey breast meat were monitored for quantity and identity during 12 months of frozen storage by gas chromatography/mass spectrometry (GC/MS) using two different methods of esterification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07779.x
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  • 4
    Electronic Resource
    Electronic Resource
    Heat Treatment Effects on Warmed-Over Flavor in Chicken Breast Meat (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 effects of various heat treatments on warmed-over flavor (WOF) in ground chicken breast meat were examined. WOF was measured by thiobarbituric acid test and taste panel. Integral temperature-time history functions (TTH) were used to quantify constant and variable temperature-time heat treatments. The effect of processing on WOF was modeled as a modified first-order kinetic absolute reaction. A reaction threshold temperature of 74°C and an activation energy of 15,000–20,000 Cal/g-mole were calculated. The accumulated TTH value above 74°C was found to have a major effect on WOF development. WOF in precooked chicken breast meat can be controlled by choice of processing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14223.x
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  • 5
    Electronic Resource
    Electronic Resource
    Thermal Inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli 0157:H7 in Ground Beef (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 19.1% fat ground beef, Escherichia coli 0157:H7 was less heat- resistant at ≥58°C than the Salmonella typhimurium DT104 and Salmonella senftenberg, but at 55°C the D value was similar to DT104 strains and higher than an eight-strain Salmonella cocktail. Inactivation of E. coli 0157:H7 was more temperature-dependent than the cocktail and DT104 strains. E. coli and DT104 strains were more heat-resistant in beef containing 19% fat than 4.8% fat. The cocktail was more thermally stable in stationary as compared to log phase. Freezing of inoculated raw meat decreased heat resistance of the cocktail. The pathogenic strain, growth phase of the organism, state of the meat (fresh or frozen) and meat composition must be considered when designing protocols to verify thermal processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16099.x
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  • 6
    Electronic Resource
    Electronic Resource
    Properties of Heat-Induced Gels from Beef Skeletal, Heart, Lung and Spleen Protein Fractions (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Gelation properties were evaluated on high ionic strength soluble (HIS) proteins alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) proteins from beef skeletal, heart, lung and spleen tissues. Apparent stress and strain at failure were greatest in skeletal HIS 6% (w/w) protein gels, followed by heart, lung and spleen. Expressible moisture was greatest in lung HIS protein gels. Microstructures of 6% (w/w) HIS protein gels from skeletal, cardiac and lung tissues were fibrous, while lung HIS protein gels had a globular matrix. Substitution of LIS or IN proteins into HIS protein gels altered expressible moisture, gel microstructure and apparent stress and strain at failure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04725.x
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  • 7
    Electronic Resource
    Electronic Resource
    Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin-screw Extruder (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 twin-screw cooking extruder was used to restructure mechanically deboned chicken (MDC) in combination with three nonmeat binders, corn starch (CS), soy protein isolate (SPI) and wheat gluten (WG), at concentrations of 10–30%. Extrudates were evaluated by apparent tensile stress (ATS), Warner Bratzler shear stress (WBSS), proximate composition and reheat yield. SPI and WG were less effective than starch for increasing the ATS and WBSS of extruded MDC. The effects of die temperatures between 71–115°C on chemical and textural properties of extrudates containing 10% and 15% starch were investigated. The ATS and WBSS increased as a function of temperature up to 104°C. Fat content and lipid oxidation decreased as extrusion temperatures increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01570.x
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  • 8
    Electronic Resource
    Electronic Resource
    pH Affects the Thermal Inactivation Parameters of R-Phycoerythrin from Porphyra yezoensis (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: : R-phycoerythrin (PE), a protein that fluoresces in the visible range, was purified from Porphyra yezoensis. PE had a molecular mass of 292 kDa and an isoelectric point of 4.1 to 4.2. Thermal inactivation parameters of PE, calculated on the basis of fluorescence loss, were determined under different pH conditions. PE was more thermostable between pH 5.0 and 8.0, and became more heat sensitive at pH 4.0 and 10.0. PE at pH 6.0 had the highest D value (12258.7 min) at 70 °C. The z values of PE increased from 4.58 °C at pH 5.0 to 9.15 °C at pH 9.0. PE could be used as a time-temperature integrator by adjusting the inactivation kinetics of PE to match those of target microorganisms in a thermal process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09415.x
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  • 9
    Electronic Resource
    Electronic Resource
    Triose Phosphate Isomerase as an Endogenous Time-temperature Integrator to Verify Adequacy of Roast Beef Processing (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: Bovine muscle type had a large influence on the initial activity and heat stability of triose phosphate isomerase (TPI). TPI activity in the round muscles was more heat labile than in the chuck muscles. Residual TPI activity in bovine semimembranosus muscle was determined after cooking using adequate and corresponding inadequate U.S. Department of Agriculture processing schedules. In both water bath and pilot oven studies, TPI activity was similar in adequately processed beef (about 2 U/g) and increased when inadequately processed by reducing the holding time by 0.5 and 1.0 log at each temperature. Taken together, these results suggested that TPI could be used as an endogenous time-temperature indicator to verify processing adequacy of roast beef if the muscle used in the product was known.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15986.x
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  • 10
    Electronic Resource
    Electronic Resource
    Disulfide Bonds Influence the Heat-induced Gel Properties of Chicken Breast Muscle Myosin (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 functions of thiol groups in the denaturation, aggregation and gelation of chicken breast muscle myosin during heating in 0.6M NaCl, 50mM sodium phosphate buffer, pH 6.5, was investigated by inhibiting disulfide (SS) bond formation using dithiothreitol (DTT). The endotherm of myosin heated in the presence or absence of DTT had similar thermal transition temperatures. Preventing SS bond formation increased the onset temperature for aggregation and gelation and decreased the elastic-like properties of the final gel matrix. Results indicated that SS bond formation was not a prerequisite for the gelation of chicken breast myosin. However, intermolecular SS bonds, especially from thiol groups on subfragment-1, contributed to gel network formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15790.x
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