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  • 1
    Electronic Resource
    Electronic Resource
    PREPARATION OF EGG WHITE OVOMUCIN BY GEL FILTRATION (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.tb03371.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Reduction or Replacement of Sodium Chloride on Growth of Micrococcus, Moraxella and Lactobacillus Inoculated Ground Pork (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: Three replications each of ground pork inoculated with either a Moraxella, Micrococcus, or a Lactobacillus species were used to determine effects of reduction or replacement of NaCl on viable counts of these bacteria. Type or level of chloride salt did not affect (P 〉 0.05) Micrococcus counts. Likewise, Moraxella counts were not affected (P 〉 0.05) by type or level of chloride salt. However, with Lactobacillus as inoculum, reducing NaCl by 50% slightly increased these counts. Data suggest that reduction or replacement of NaCl influenced the development of the Lactobacillus culture but had no significant effect on the growth characteristics of the other two bacterial cultures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14803.x
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  • 3
    Electronic Resource
    Electronic Resource
    Changes in Heat-Induced Rheological Properties During Cold Storage of Egg Albumen (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: Two groups of eggs were stored at 15°C for 0, 5 and 10 days. One group was stored, with the shell removed, in sterile Whirl-Pak bags. A second group was stored as intact whole eggs. Viscosity index, apparent elasticity, and initial penetration force were determined for heat-induced (80°C, 80 min) gels of the thick, thin and mixed albumens from each group. The rheological parameters increased with storage time, with the greater increase exhibited by the gels of the albumens that were stored as shell eggs. Solution pH was a major factor controlling these rheological properties of heated egg albumen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12911.x
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  • 4
    Electronic Resource
    Electronic Resource
    Correlation of the Rheological Behavior of Egg Albumen to Temperature, pH, and NaCl Concentration (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Rheological parameters of viscosity, gel strength, and elasticity were determined on heat-set egg albumen gels over various treatment combinations ranging from 65-90°C, pH 6.4-9.6, and NaCl concentrations of 0.0-0.1M added NaCl. Maximum viscosity was measured at a treatment combination of 77.5°C, pH 8.00, and 0.1M NaCl. Elasticity and gel strength were highest in gels with a treatment combination of 85.2°C, pH 9.0, and 0.08M NaCl. Temperature had the greatest effect on all three rheological parameters. Gels heated above 80°C were of unusual character, exhibiting syneresis and shrinkage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13690.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Further Processing Systems on Selected Microbiological Attributes of Turkey Meat Products (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: Effects of carcass transfer and line transport, deboning, protein extraction and product wrapping, meat blending, product packaging and cooking-smoking procedures on microbiological concentrations were evaluated. Increased mesophilic bacterial numbers were associated with carcass transfer and line transport with no effects on other bacterial concentrations. Hand deboning increased bacteria on breast and thigh tissue. Mechanical deboning increased bacterial content. Protein extraction and product wrapping produced minor effects. Bacterial numbers from meat blends reflected combination of input components. Product packaging exerted minor effects on numbers of bacteria from raw product. Handling required in packaging cooked product produced increases in tissue bacterial content. Cooking and smoking procedures were equally effective in reducing bacterial contents to essentially negative concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11062.x
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  • 6
    Electronic Resource
    Electronic Resource
    Some Characteristics of a Proteolytic Enzyme System of Pseudomonas fluorescens (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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: When grown in nutrient broth, Pseudomonas fluorescens produced a heat-labile proteolytic enzyme system that was active against blended fresh egg white, spray-dried egg white, and hemoglobin. The proteolytie enzyme system was released into the growth medium when the viable cell population had reached a maximum. The proteolytic activity was greater at the higher (25°C) than at the lower temperatures (15, 5°C) of culture incubation. Some purification was obtained by fractionation with ammonium sulfate and cellulose-column chromatography. The addition of Fe++ to the enzyme preparation greatly increased its activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb00157.x
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  • 7
    Electronic Resource
    Electronic Resource
    Growth and Protelytic Activity of Pseudomonas fluorescens in Eggs and Egg Products (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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 growth characteristics and proteolytic activities of 3 strains of Pseudomonas fluorescens were determined in blended fresh egg white (initial pH 7.8–8.0), egg white adjusted to pH 7.4, egg white with added yolk, 30-day-old egg white (pH 9.0), and various egg media at the 2% protein level. In all cases the number of viable cells increased markedly during the first l–2 weeks of incubation. Under certain conditions of incubation, strains 5 and 17 showed proteolytic activity in blended fresh egg white, and strain 10 in egg white adjusted to pH 7.4 and in egg white with added egg yolk. Growth and proteolytic activity were also observed in the 30-day-old egg white (pH 9.0). All strains showed growth and proteolytic activity in the spray-dried egg white growth medium (pH 7.4, autoclaved). Proteolysis was also determined on solid media with various egg constituents as substrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb00168.x
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