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  • 1
    Electronic Resource
    Electronic Resource
    Components of Vane Yield Stress of Structured Food Dispersions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 vane technique was used to determine the static (σos) and dynamic (σ0d) yield stresses of 6 commercial foods: mayonnaise, mustard, ketchup, applesauce, and 2 brands of tomato puree (samples TD and TR). The samples, other than TR, exhibited shear-thinning behavior. For those samples, based on a model proposed earlier, the contributions of bonding (σ-b), network (σ-n), and viscous (σv to yield stress of the products were determined. For the homogenized products, σb 〉 σn, whereas for those processed in a finisher, σn 〉 σb. Because sample TR exhibited shear-thickening behavior, the model to estimate yield stress components was not applicable. The structural conditions necessary for the validity of the proposed model are established. Equilibrium stress (σ∞) values obtained by extrapolation of vane torque data to infinite time were comparable to σ0d values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11521.x
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  • 2
    Electronic Resource
    Electronic Resource
    Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and Irradiation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Shelf-stable intermediate-moisture (IM) meat products were developed using a combination of hurdles such as reduced aw, active edible coating of chitosan, and irradiation. Chitosan prepared from chitin had a viscosity of 16 c P, molecular weight of 17.54 kDa, and a degree of deacetylation (DD) of 74%. The nitrogen content of the chitosan was estimated to be 7.56%. The antioxidant activity of chitosan increased upon irradiation without significantly affecting its antimicrobial property. The effect of irradiated chitosan coating in terms of its antimicrobial and antioxidant properties in IM meat products immediately after irradiation and during storage was assessed. The aw of meat products such as mutton sheek kababs and streaky bacon was first reduced to 0.85 ± 0.02. The products were then coated with chitosan and irradiated (4 kGy). No viable bacteria or fungi were detected in chitosan-coated, irradiated products. In contrast, IM meat products that were not subjected to gamma radiation showed visible fungal growth within 2 wk. The chitosan-coated products showed lower thiobarbituric acid-reactive substances (TBARS) than the noncoated samples for up to 4 wk of storage at ambient temperature. The studies thus clearly indicated the potential use of chitosan coating for the preparation of safe and stable meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11475.x
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