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  • 1
    Electronic Resource
    Electronic Resource
    Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 0.05% CaCl2, MgCl2, or ZnCl2, with or without 0.4% sodium tripolyphosphate (STPP), were investigated in high fat (HF; 30% fat) or low fat (LF; 10% fat) model beef batters. Cook yield (CY), texture, and gel ultrastructure were evaluated. With STPP, CaCl2 increased CY, and in the absence of STPP, ZnCl2 decreased CY and cohesiveness (p〈0.05). Low-fat, ZnCl2-treated batters without STPP had the lowest (p〈0.05) hardness. Addition of STPP resulted in a homogeneous matrix in HF batters. In MgCl2-treated HF batters, protein film surrounding fat globules had greater integrity than control, CaCl2 or ZnCl2 treatments. In ZnCl2-treated HF batters (without STPP) a protein sheet was present without evidence of film encased droplets. Low-fat batters with STPP had finer, more porous networks than those without STPP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15829.x
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  • 2
    Electronic Resource
    Electronic Resource
    Myofibrillar Protein Solubility of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Preblended composites of semimembranosus and adductor muscles were stored 12h at 4°C with 2.0% NaCl, 0 or 0.05% CaCl2, MgCl2, or ZnCl2 and 0 or 0.4% sodium tripolyphosphate (STPP). Model systems were formulated to contain 30% fat (high fat; HF) or 10% fat (low fat; LF). Divalent salts lowered extract pH and ZnCl2 elicited the greatest reduction. At both fat levels, CaCl2 increased and ZnCl2 decreased protein solubility, compared to the control (p〈0.05). Myosin was not detected in ZnCl2-treated HF and LF batters without STPP and in the presence of STPP, MgCl2 and ZnCl2 increased myosin concentration at both fat levels (p〈0.05). Zinc chloride increased actin concentration in HF batters; whereas, MgCl2 decreased soluble actin in LF batters (p〈0.05). Magnesium chloride (0.05%) increased soluble proteins in LF batters containing 0.4% STPP by increasing myosin extractability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15830.x
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  • 3
    Electronic Resource
    Electronic Resource
    Utilization of Surimi-like Products from Pork with Sex-odor in Restructured, Precooked Pork Roast (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Surimi-like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi-like material tended to have lower mi-crobial counts and less lipid oxidation than unwashed counterparts. Increasing salt content increased lipid oxidation (P〈0.05), degraded color and improved (P〈0.05) textural integrity. The surimi-like boar material had equal or better binding properties than fish surimi at a 5% level and did not consistently result in detectable boar odor. Roasts without binder were comparable or better in textural and microbial characteristics than those with binders. Restructured, precooked, pork roasts were successfully produced with 0.2% NaCI.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb03210.x
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  • 4
    Electronic Resource
    Electronic Resource
    Muscle Washing and Raw Material Source Affect Quality and Physicochemical Properties of Low-salt, Low-fat, Restructured Beef (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Five percent unwashed and washed skeletal (USM and WSM) and cardiac (UCM and WCM) muscle and fish surimi (FS) were evaluated in precooked (64.4 °C), restructured beef using 0.2% NaCl. Additionally, a 0.2% NaCl product without binder and a 1.0% NaCl treatment containing 5% USM were made. Washing enhanced sensory and instrumental texture measures of products containing CM but did not affect products containing SM. UCM and WCM appeared beneficial for maintenance of product color but tended to increase lipid oxidation. Washing reduced surface hydrophobicity, decreased disulfide content of CM, increased free sulfhydryls of CM and SM, and lowered soluble protein in binder extracts. Binders did not improve product characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08039.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Temperature, Time and Solvent on the Solubility of Corium Collagen and Meat Proteins (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: Collagen replacement (0, 10, 20, 30, or 100%) of minced muscle reduced the quantity of salt (NaCl) soluble nitrogen in unheated samples. This dilution of salt soluble meat protein with salt insoluble collagen was evident at each time period (0, 15, 30, 45, 60, 75, or 90 min) of heating. When sufficient heat was applied (i.e. high temperature for prolonged period), the solubilization of the collagen component of the meat block negated the difference in soluble nitrogen associated with collagen replacement. The presence of sodium tripolyphosphate (STPP) appeared to suppress the solubilization of collagen as a result of the initial high pH but enhanced the solubilization of minced muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11108.x
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