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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Cooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0°C. Aerobic plate counts (APC), water activity, pH and lactic acid content were determined at 14-day intervals. Microbial distributions were characterized following 0.56 and 84 days storage. Increasing sodium lactate resulted in reduction in APC. Water activity was not affected by sodium lactate level. Decreases in pH were minimized at sodium lactate 〉3%. Initially, the microflora of roasts consisted primarily of Micrococcus and coagulase-negative Staphylococcus spp. After 84 days the microflora consisted primarily of hetero- and homofermentative Lactobacillus spp. No differences in APC, lactic acid content, pH or water activity occurred between top rounds with 3 and 4% sodium lactate. Cooked, refrigerated roast beef injected with up to 3 or 4% sodium lactate had microbial shelf-life up to 84 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05276.x
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  • 2
    Electronic Resource
    Electronic Resource
    Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 levels (0, 5, 10, 15, 20%) of partially defatted chopped beef (PDCB) were substituted for lean in fermented beef stick sausage to evaluate changes over a 90 day period (24°C). Replacement of 0, 5, 10, 15, and 20% of the lean with PDCB did not affect percentage of fat, moisture, protein, moisture:protein ratio, or aw of the final product. TBA values were different (P〈0.05) between storage periods, but were all lower than those associated with oxidative rancidity. Warner-Bratzler shear values increased incrementally with increasing PDCB but were still within acceptable limits. Sensory profiles indicated that concentration of PDCB in the formulation had no effect on aroma, mouthfeel, taste, or texture of the product over storage time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05277.x
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  • 3
    Electronic Resource
    Electronic Resource
    Muscle Ultrastructural Changes in Freshwater Prawns, Macrobrachium rosenbergii during Iced Storage (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: Deheaded and whole prawns (Macrobrachium rosenbergii) were stored up to 10 days on ice. Myofibrils, extracted from the first abdominal segment, were prepared for incubations at different ionic strengths (0.1 to 0.3 M) and subsequent SDS-gel electrophoresis, while other samples were prepared intact for transmission election microscopy. Elevated ionic strengths in vitro increased the solubilization of specific myofibrillar proteins (such as myosin heavy chain); this effect was especially pronounced in prawns stored whole. Proteolysis was indicated in samples from whole prawns by the appearance of a family of proteins ranging in molecular weight from 65 kD to 180 kD. Loss of myofibrillar integrity was apparent by day 10, with losses more pronounced in whole prawns than in deheaded prawns.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05937.x
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