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  • 1
    Electronic Resource
    Electronic Resource
    Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Ocean-ranched and farm-reared Atlantic salmon were compared on the basis of compositional and functional/mechanical properties of the raw and the corresponding smoked muscle. Several procedures based on different salting methods (brine and dry salting) and smoking temperature (20 °C and 30 °C) were tested, as well as an electrostatic smoking method. Also, raw material samples were studied without and with frozen storage (-20 °C) for 30 d prior to salting/smoking, and the effect of frozen storage on the smoked muscle was evaluated. The electrostatic method induced considerably lower shear force values than the other smoking treatments. Ocean-ranched salmon were more susceptible to protein aggregation and loss of binding properties (water and fat) than farmed fish as a consequence of frozen storage of the raw material or smoking treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09617.x
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  • 2
    Electronic Resource
    Electronic Resource
    Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle (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: Various biological characteristics influencing the quality of farmed salmon and smoked muscle were studied. No great differences in proximate composition were observed among raw fish. Stress produced a slight decrease in protein solubility at 0.8 M NaCl and also slight variations in electrophoretic profile. This was accompanied by a certain degree of muscle softening. Thirty-days starvation produced slight depletion of the sarcoplasmic fraction, collagen insolubilization, and muscle hardening. The effect of triploidy was more evident in sea-caged fish, resulting in lower protein solubility at 0.05M NaCl and lower insoluble collagen than diploids. After smoking, protein solubility at 0.8M NaCl was highest in stressed fish, and non-starved fish collagen became insolubilized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15955.x
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  • 3
    Electronic Resource
    Electronic Resource
    Influence of Some Protease Inhibitors on Gelation of Squid Muscle (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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 effect of 4 food-grade protease inhibitors–bovine plasma, potato powder, ethylenediamine-tetraacetic acid, and sodium pyrophosphate–on heat gelation of squid (Todaropsis eblanae) muscle was studied. The action of these ingredients was characterized by determining the proteolytic activity in batters containing them and the rheological properties of gels made with them. The gelation profile showed that the setting effect was greatest with pyrophosphate (PPI) and that gel rigidity was highest with bovine plasma (BP). All 4 inhibited proteolytic activity to some extent at 65 °C. BP was the most effective. At 40 °C, only EDTA and PPI were active. Rheologically, the most effective combination was PPI plus bovine plasma in that this combined inhibition of proteolytic activity with gel enhancement.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08697.x
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