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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR VELOCITY ON RATE OF HEATING AND QUALITY OF FRANKFURTERS (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 effects of air velocity, relative humidity, temperature and presence of glucono delta lactone (GDL) on the quality of frankfurters, were evaluated. Rate of heating was inversely proportional to rate of weight loss during processing. High humidity processes at slow air flows had the fastest heating rates; however, quality was unacceptable because of fat separation and pale color. A process where the smokehouse temperature was slowly increased by 6°C increments, and where a low relative humidity and high air flow were used, gave the best quality. Color and texture was more desirable on products having higher shrink. The presence of GDL had no effect on the final color of products processed under the same conditions; however, maximum color appeared to develop earlier in samples containing GDL.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02958.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL (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 effect of temperature and smoking schedules on the quality of Spanish mackerel was evaluated using a pilot plant model of a commercial smokehouse system. Although the final moisture contents of the products are the same, the product smoked only at high temperature (160°F) had the softest texture. Smoking only at low temperature (100°F) did not develop surface color thus resulting in a product having the poorest appearance. A process which combined smoking at both low and high temperature at 60% RH gave a product having excellent texture and appearance. High temperature smoking above 160°F darkened the surface excessively and reduced product acceptability. A holding period after brining and between the cold and hot smoking stages in the process improved appearance and smoke flavor. Water phase salt content judged to be the optimum saltiness was 3.7%. Microbiological counts in the product of the combination cold and hot smoking process were very low (〈 10/g). Smoking at 90–100°F did not allow an increase in surface microbiological count. The final step in the process when carried out at 160°F inactivated most of the vegetative microorganisms inoculated on the surface. Storage life of Spanish mackerel produced by cold followed by hot smoking (160°F) was 45 days at 38°F and at least 22 wk at 10°F. This process does not meet the 30 min at 180°F minimum temperature requirement in the Good Manufacturing Practice Regulation of the Food and Drug Administration for smoked fish; therefore, frozen storage and distribution are recommended.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02957.x
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  • 3
    Electronic Resource
    Electronic Resource
    Fate of Clostridium sporogenes PA 3679 in Fish Sausage Formulations with Adjusted aw using Food Binders (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Fish sausage from minced Spanish mackerel was formulated to aw of 097–0.92 using egg white solids alone and in combination with nonfat dry milk, alginate and soy protein isolate, without and with nitrite added at 150 ppm. The batter was inoculated with PA 3679 spores at ca. 105/g, chopped, stuffed in casing, cooked to a core temperature of 85°C, vacuum-packaged and stored at 25°C for 60 days. The test organism did not reproduce in formulations having aw 〈 0.95. Total counts decreased rapidly and spore counts were nil at the end of storage. Spores of PA 3679 germinated at aw as low as 0.924 but the cells failed to grow. Products with aw 〉 0.95 spoiled. Product stability was influenced by aw regardless of binder type and presence of nitrite.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05938.x
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  • 4
    Electronic Resource
    Electronic Resource
    Thermal Destruction of Immunoglobulin A, Lactoferrin, Thiamin and Folic Acid in Human Milk (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Kinetic parameters for thermal destruction of immunoglobulin A (IgA), lactoferrin, thiamin and folic acid in human milk were determined. Degradation proceeded following first order reaction kinetics. The times for 90% degradation (D value) at 60°C were, in seconds, 4.9 × 104 (68°C C 78°C) for IgA; 2.4 × 103 (58°C 70°C) for lactoferrin; 7.7 × 105 (95°C C 110°C) for thiamin and 1.9 × 104 (62°C C 78°C) for folic acid based on inactivation data at four constant temperatures between the range indicated. Z values (temperature change to alter degradation rate by a factor of 10) were 5.5°C, 4.7°C, 28.4°C, and 6.4°C for IgA, lactoferrin, thiamin and folic acid, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11126.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Heat Treatment for Trypsin Inhibitor Inactivation on Physical and Functional Properties of Peanut Protein (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Trypsin inhibitor (TI) inactivation in whole peanut kernels exposed to moist heat had a decimal reduction time (D) of 91 min at 100°C and 9.3 min at 120°C. When all processing times were converted to process time at 120°C using Z of 20°C, the composite D at 120°C was 10 min. Solubility decreased with heating to reach a minimum with 98% TI inactivation. Capacities to spontaneously absorb water and to gel were retained better on heating at 120°C than at 100°C for equal TI inactivation. The most functional protein was in kernels heated at 120°C for 10 min. When 20 or 30% meat protein in a meat loaf formulation was replaced with the latter peanut protein, the resulting loaf retained more fat and water and exhibited higher shearing strengths than all meat formulations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12745.x
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  • 6
    Electronic Resource
    Electronic Resource
    Protein-Protein Interaction and Fat and Water Binding in Comminuted Flesh Products (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: The possible role of protein-protein interaction in influencing the water and fat binding capacity of comminuted flesh products was studied. Water and fat binding by meat batters diminish when temperatures exceed 16°C during comminution. The loss of binding capacity was partially reversible, and cooling the batters to 0°C by addition of dry ice and rechopping allowed a partial recovery of the fat and water binding capacity. A cause and effect relationship between the change in fat and water binding by meat batters on chopping and protein-protein interaction in actomyosin solutions was demonstrated. Protein-protein interaction results in molecular aggregation and when measured as an increase in light scattering absorbance at 320 nm by a protein solution, the reaction was shown to be reversible between 4 and 30°C. When actomyosin solutions extracted from meat samples showed reduced protein-protein interaction in the temperature range used in chopping, the batters made from these meats also showed the least loss in fat and water binding capacity with prolonged chopping. Controlling temperatures during chopping within a range where protein-protein interaction in actomyosin solutions was found to be minimal, allowed prolonged chopping without loss in fat and water binding.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03004.x
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  • 7
    Electronic Resource
    Electronic Resource
    Changes in Physical Properties of Meat Batters During Heating (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: Techniques for measuring changes in physical properties of meat batters during heating that would be suitable for studying kinetics of gelation were studied. Change in absolute modulus as measured by a dynamic tester was too variable to be useful in studying gelation kinetics. However, differences in consistency show up as significant differences if the absolute moduli of the raw batters. Increase in volume during heating was strictly a temperature effect and the rate of expansion at the same heating medium temperature was the same for a bitter that was gelling compared to a gelled batter in the same mold. Pressure change on heating of a batter at constant volume showed a pattern consistent with expected behavior of proteins on heating. Plots of pressure against temperature were a series of linear sections with the transition points occurring at 33–36°C and at 57–67°C. These temperature ranges are known to start insolubilization of muscle proteins and start solubilizaation of collagen respectively. Plots of unaccomplished pressure change against time on semi logarithmic coordinates was used to calculate a time constant for each stage of the process thereby giving a measure of the rate of gelation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15364.x
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  • 8
    Electronic Resource
    Electronic Resource
    PROCESSING AND INGREDIENT INFLUENCES ON TEXTURE OF COOKED COMMINUTED FISH MUSCLE (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 study was conducted to determine process requirements and formulations necessary to prepare a coarse textured smoked fish sausage. Sausages prepared from Spanish mackerel, using two different comminution processes and different levels of shortening, soy protein fiber (SPF) and added ice, were evaluated for texture using both instrumental methods and taste panels. Previous work has shown that fish muscle chopped with NaCl and polyphosphate in a silent cutter had a texture similar to a hard gelatin gel when steam cooked and a mushy texture when cooked in a smokehouse. The cooked fish sausages had a sponge-like texture after freezing and thawing. These unacceptable textural characteristics were overcome by the incorporation of at least 12g shortening/100g fish muscle, and SPF at 15:85 SPF/fish muscle using a two-stage comminution process. Shear and compressive strength were markedly diminished when ice was added in excess of 15%. The addition of shortening at the level of 12 g/100g fish muscle and SPF significantly improved taste panel ratings on texture relating to the structure of material and increased juiciness. The mechanical properties of the sausages were significantly modified by addition of SPF in a ratio 30g SPF/70g of fish muscle. A comminution process for the formulation containing 25g shortening/100g fish muscle resulted in significantly reduced strength and water-holding capacity and increased brittle-ness of the cooked product. There were no significant differences in texture and general acceptability between products prepared from the mechanically deboned as compared to the filleted fish if the moisture content and bone residue in the raw material were carefully controlled.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09101.x
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  • 9
    Electronic Resource
    Electronic Resource
    DYNAMICS OF FREEZING AND THEIR EFFECTS ON THE WATER-HOLDING CAPACITY OF A GELATINIZED STARCH GEL (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: Starch gels undergo retrogradation when cooled to freezing temperatures. The extent of starch retrogradation as measured by the water-holding capacity (WHC) was found to be primarily dependent upon the time of residence in the region in the freezing temperature curve where water to ice transformation occurred, and the freezing process used. Very little change in the WHC occurred while precooling the material to the freezing point, and reducing product temperature below the freezing temperature resulted in a very small change in the WHC from that at the end of the phase change. An inverse relationship was observed between the WHC of the frozen starch gel and the extent of reconstitution, as measured by the WHC and viscosity of the product reconstituted after freezing, pressing and dehydration. A readily reconstituted dried starch gel with a low bulk density was obtained when the WHC of the wet material prior to drying was at a minimum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00605.x
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  • 10
    Electronic Resource
    Electronic Resource
    ISOLATION AND CHARACTERIZATION OF THE LIPIDS FROM THE CHICKEN PREEN GLAND (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: Although the preen gland of chickens contain 39% fat, it is still discarded or sent to rendering plants along with the other waste from the poultry processing plants. This study was conducted to determine some of the physical properties and to characterize the fatty acids of the oil from the preen gland. A low temperature solvent extraction using an isopropyl alcohol-hexane system was used to extract the oil from the preen gland. The values obtained for specific gravity (0.9086), melting point (17–28°C), iodine number (66.04), and saponification value (197.4) were within the range of values reported for chicken fat. The fatty acid distribution of the preen gland oil as determined by gas chromatographic analysis was very similar to the distribution of fatty acids that were reported for abdominal adipose lipids. Oxidized flavors could not be detected after holding the oil at 40°C for 8 days. These results indicate that the oil of the preen gland can be efficiently extracted and the quality of the oil is such that it could be used as a commercial chicken fat in the food industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01134.x
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