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  • 1
    Electronic Resource
    Electronic Resource
    Characterization and Functionality of Frozen Muscle Protein in Volador (Illexcoindetii), Pota (Todaropsis eblanae), and Octopus (Eledone cirrhosa) (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: : Three species of cephalopods: volador (Illex coindetii), pota (Todaropsis eblanae), and octopus (Eledone cirrhosa) were classified according to sex, stage of sexual development, and anatomical zone for characterization and functionality of their muscle proteins. The 3 species exhibited very similar levels of total protein. Octopus mantles and arms contained the least proline and the most hydroxyproline. The highest solubility values in immature pota coincided with the lowest apparent viscosity and emulsifying capacity values. The highest insolubility values observed in octopus coincided with the highest viscosity and emulsifying capacity values. However, in volador which exhibited an intermediate solubility, viscosity was very high and emulsifying capacity was very low.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05741.x
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  • 2
    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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  • 3
    Electronic Resource
    Electronic Resource
    The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus) (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: : Ascorbic acid, citric acid, sodium benzoate, kojic acid, and 4-hexylresorcinol were evaluated alone and in combination as inhibitors of melanosis and microbial spoilage in prawns (Penaeus japonicus) under non-pressure and high-pressure conditions. Sodium benzoate and kojic acid was an effective combination for the inhibition of prawn melanosis. Alone and in combination with ascorbic or citric acid, 4-hexylresorcinol proved the most effective as inhibitors of melanosis and microbial spoilage in prawns. High-pressure treatment appeared to increase the melanosis process, but it did not alter the effect performed by inhibitors. Lower total count of microorganisms seemed to be obtained with the presence of ascorbic and citric acids under high-pressure treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16105.x
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  • 4
    Electronic Resource
    Electronic Resource
    Extraction of Gelatin from Megrim (Lepidorhombus boscii) Skins with Several Organic Acids (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: : Light-colored, dry collagen was obtained and, after dissolving in warm water, turned into soluble gelatin. The type of acid used influenced the gelatin viscoelastic and gelling properties. Acetic- and propionic-acid extracts produced the gelatins with the highest elastic modulus, viscous modulus, melting temperature, and gel strength, especially when skins were previously treated with dilute NaOH. After such treatment, lactic acid was also shown to be suitable for collagen or gelatin extraction. The lowest degree of turbidity was achieved by using citric acid, whereas propionic acid led to the most turbid gelatin. No improvements of rheological properties were observed when acid concentration for extraction was increased above 0.05 M.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb11319.x
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  • 5
    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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  • 6
    Electronic Resource
    Electronic Resource
    Jurassic guyots on the Southern Iberian Continental Margin: a model of isolated carbonate platforms on volcanic submarine edifices (1997)
    Oxford, UK : Blackwell Science Ltd
    Terra nova 9 (1997), S. 0 
    Details
    ISSN: 1365-3121
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: During the middle Jurassic on the Southern Iberian Continental Margin (at the westernmost end of the northern Tethys) isolated carbonate platforms developed over volcanic edifices, forming guyots. The volcanic edifices were composed of K-rich pillow-lavas and pyroclastic rocks with a radiometric age ≈ 170 Myr. Such phenomena have not been described until now in this continental margin nor in other passive continental margins of Alpine domains. The presence of a shallowing-upward megasequence (Bajocian–Bathonian) with hummocky cross- stratification strata below oolitic shoals, shows that very shallow isolated carbonate platforms developed above the volcanic edifices, with similar facies to those recognized in other guyots, but with a different age and geodynamic context.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-3121.1997.d01-22.x
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  • 7
    Electronic Resource
    Electronic Resource
    Recycling of continental crust into the mantle as revealed by Kytlym dunite zircons, Ural Mts, Russia (2001)
    Oxford UK : Blackwell Science Ltd.
    Terra nova 13 (2001), S. 0 
    Details
    ISSN: 1365-3121
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: The presence of zircons of crustal origin in the dunites of Kytlym, a subduction-related concentrically zoned dunite–clinopyroxenite–gabbro massif of the Urals Platinum-Bearing Belt, may provide the first direct evidence of the recycling of continental crust into the mantle. Zircons were part of subducted sediments that melted to produce silicic magmas with entrained restitic zircons. These melts induced partial melting in the overlying mantle, which later crystallized as the Kytlym massif. Zircons rapidly captured into early formed dunites were prevented from dissolving completely and underwent different degrees of recrystallization. A few crystals still record their original ages, which range from ∼410 Myr to ∼2800 Myr, thus revealing a different origin. The majority, however, recrystallized in the presence of a limited amount of melt and record the diapir formation, 350–370 Ma, which was coeval with the Uralian high-pressure metamorphism. Lastly, several grains record an age of ∼330 Myr, which is identical, within error, to the Rb–Sr age of the tilaitic gabbros, (337 ± 22 Myr), and may, therefore, represent the crystallization age of the last melts formed during the evolution of Kytlym.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-3121.2001.00364.x
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  • 8
    Electronic Resource
    Electronic Resource
    Plaice Skin Collagen Extraction and Functional Properties (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Solutions and mechanical treatments for decolorizing and washing of collagen from plaice (Pleuronectes plutessa) skin were studied. The best means was high-speed homogenization with 0.4M NaCl. Four ways of stabilizing this collagen were tried, involving freezing and freeze-drying, and partial solubilization with 0.05M acetic acid prior to freezing or freeze drying or without partial solubilization. Only freeze-drying caused reduction in solubility and emulsifying capacity. Viscosity was greatest when samples were pre-solubilized. Emulsifying capacity was not changed when samples were frozen and decreased when they were either freeze-dried or presolubilized. Optimum water-holding capacity occurred in samples which had been previously solubilized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05593.x
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  • 9
    Electronic Resource
    Electronic Resource
    Autolysis and Protease Inhibition Effects on Dynamic Viscoelastic Properties during Thermal 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: : Viscoelastic changes during thermal gelation of squid (Loligo vulgaris) muscle with protease inhibitors were studied, in order to evaluate the contribution of different proteinases to gel degradation. Calcium chloride was also tested as enzyme activator. A minimum in elastic modulus without inhibitors was achieved at 38 to 40°C. Although denaturation temperature was around 55°C, pronounced melting of connective tissue started at 40°C. Proteolysis occurred between 25 and 75°C, with maximum at 40 to 45°C. Addition of PMSF led to highest values of G’. The strong inhibition of autolytic activity by PMSF confirmed the predominance of serine proteases. Addition of CaCl2 favored thermal protein aggregation from 40°C upwards.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08764.x
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  • 10
    Electronic Resource
    Electronic Resource
    Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked Products (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: : Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*-values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets. Keywords: Atlantic salmon, fat content, fillet shape, salmon quality, processing
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15213.x
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