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  • 1
    Electronic Resource
    Electronic Resource
    Selected Rheological Properties of pH-Adjusted or Succinylated Egg Albumen (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: Apparent viscosities of pH-adjusted or succinylated raw egg albumen were measured at 10, 20, and 30°C using a Haake rotary viscometer. Viscosities decreased with increasing temperature. Rheological power law model parameters indicated that as pH approached 5–6 and 11, albumen became more Newtonian. Control albumen (pH 9.0) and succinylated albumen were pseudoplastic. Intrinsic viscosities of DH 9.0, 10.0, and 11.0 albumens were 0.083, 0.092, and 0.102 dl/g, respectively, and that of succinylated albumend (0, 0.1, 0.2, and 0.4% w/w) were 0.052, 0.147, 0.149, and 0.184 dl/g, respectively. Apparent viscosities of coagulated albumen, measured by capillary extrusion, increased with pH but did not change with succinylation. Yield forces and rigidity moduli of these gels increased with pH but not with succinylation level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03500.x
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  • 2
    Electronic Resource
    Electronic Resource
    A PROCESS FOR THE PREPARATION OF DEHYDRATED SALTED FISH-SOY CAKES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 method for producing a dehydrated, salted fish-soy product was developed. The best results were obtained when mechanically deboned flounder meat from headed and gutted fish frames (“racks”) was thoroughly mixed with salt (30% of the meat weight), soybean curd (20% of the meat weight) and the mixture was subjected to a pressure of 75 psi to remove juices and form cohesive cakes. The cakes were dried at 50°C for 8 hr to give a final product of 49.8% crude protein, 14.4% moisture, 21.1% salt and 5.3% crude fat. The salt was effectively removed from the product in preparation for consumption by bringing the fish-soy cake to a boil in three changes of water. Such a product can be made economically with the use of simple equipment and therefore could serve as an inexpensive protein for the developing countries. Further development work and appropriate acceptance trials with a given target population seem desirable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12598.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECTS OF ANTIOXIDANTS AND CHELATORS ON THE STABILITY OF FROZEN STORED MECHANICALLY DEBONED FLOUNDER MEAT FROM RACKS AFTER FILLETING (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Using a mechanical deboner (Beehive), over 60% edible flesh was obtained from the “racks” (headed and gutted fish frames obtained as filleting waste). However, this meat developed an unattractive color during frozen storage and undesirable organoleptic changes occurred. The effectiveness of a combination of antioxidants, chelating agents and polyphosphates in retarding the development of rancidity, color deterioration and decrease of protein extractability in mechanically deboned flounder meat (MDFM) during frozen storage was studied. The most effective treatment to minimize undesirable change was a 1 min dip of the racks, prior to deboning, in a pH 4.5 solution of 0.5% each of ascorbic and citric acids and 0.2% each of Na2EDTA and Kena (Calgon), followed by a postdeboning addition of 0.3% each of ascorbic and citric acids and 0.2% each of Kena and Na2 EDTA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12597.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECTS OF PROTEOLYTIC ENZYMES ON THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN (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: Albumen from eggs of a strain of White Leghorn hens was treated with various proteolytic enzymes (papain, ficin, protease, bromelin and trypsin) for 18 hr at 34°C. Following enzyme treatment the nonprotein nitrogen, measured as moles of tyrosine released per minute, was found to range from 1.1 × to 10-3 4.8 × 10-3. All treatments were found to cause some changes in the electrophoretic behavior of albumen. The pH of enzyme-treated albumen ranged from 6.2 (protease) to 8.4 (trypsin). Enzymatic treatment of albumen, with the exception of papain, improved angel food cake volumes from 3 .9%). In gcneral, enzyme-treated albumen showed a 6–16% increase in foam volume; however, the foam stability was inferior compared to the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17991.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF CERTAIN PHYSICAL AND CHEMICAL TREATMENTS ON THE MICROSTRUCTURE OF EGG YOLK (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb03702.x
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  • 6
    Electronic Resource
    Electronic Resource
    Comparative Susceptibility of Chicken, Duck and Turkey Eggs to Microbial Invasion (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Duck eggs were the most susceptible to bacterial spoilage, and turkey eggs were at least as resistant as chicken eggs and in some experiments appeared significantly more resistant. Under storage for 6 weeks at room temperature, however, the ability to resist bacteria was essentially unchanged in duck eggs and very markedly lowered in chicken eggs. Similarly, duck eggs lost very little quality (Haugh units) upon prolonged storage, and chicken eggs lost interior quality much faster. Bacterial penetration studies of chicken and duck exterior structures with model systems demonstrated that the outer shell membrane was the least resistant, followed by the shell and then the inner shell membrane. No consistent or significant differences in bacterial penetration were found between chicken and duck eggs, although the inner shell membrane of the former was thicker than that of the latter. Egg albumen was implicated as a major barrier to bacterial egg spoilage; conalbumin was an important inhibitor in egg white.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01860.x
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  • 7
    Electronic Resource
    Electronic Resource
    LYSOZYME STUDIES ON CHICKEN EGG CHALAZAE (1959)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 24 (1959), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1959.tb17304.x
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  • 8
    Electronic Resource
    Electronic Resource
    PROTEOLYTIC ENZYMES AND THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN (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: Egg white was subjected to proteolysis by ficin, bromelin, papain, trypsin and protease; changes in functional properties were monitored. Many of the changes observed were due to the addition of enzyme rather than actual proteolysis (e.g., foam volume increase, foam stability decrease, and angel cake volume increase). The angel cake volume showed a further increase with proteolysis; however, off-flavors were also noted. In experiments with ficin and bromelin, proteolysis by both enzymes decreased the coagulum strength while only ficin decreased the amount of noncoagulable protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb09795.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Chicken frankfurters were made with chicken meat adjusted to pH levels from 4.6 to 8.6. Finished frankfurters were tested subjectively for tenderness, juiciness, flavor and preference by an experienced taste panel. These were subjectively tested for compression values by Kramer shear press and for punch and deformation values by Instron. Results indicated that at normal pH (6.1) the chicken frankfurters were the most firm. Below pH 6.1 they rapidly became more tender, because of the instability of the emulsion. Above pH 6.1, they gradually became more tender, due to lower moisture loss. Juiciness was little affected by pH, except at pH 5.6, which produced a drier sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04846.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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— The effect of several physical and chemical treatments on the binding of poultry meat pieces was studied. Both NaCl, Ken a FP-28 (sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphatel and hexametaphosphate were found to enhance binding. Kena increased binding more than hexametaphosphate. When combining Natl and Kena, there was a significant additive effect. Mechanical beating of meat released the intracellular content of broken muscle cells and caused a significant increase in binding. Alternate freezing and thawing with removal of intracellular material (drip) significantly decreased binding of meat. However, single freezing treatments with no drip loss did not differ significantly from the control (no freezing). Drip was shown to have binding properties. The amount of binding between meat pieces was increased with poultry meat emulsion and albumen. Poultry meat emulsion increased binding more than albumen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00952.x
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