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  • Blackwell Publishing Ltd  (3)
  • 1985-1989  (3)
Collection
Publisher
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Survival of Vibrio cholerae During Cold Storage in Artificially Contaminated Seafoods (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Homogenates of sterilized crab, shrimp, and oyster meats were inoculated with log phase cells of V. cholerae 01 (Louisiana strain 5875) and placed in frozen and refrigerated storage. The number of V. cholerae cells decreased over time, but surviving cells persisted in refrigerated and frozen samples for longer than three weeks. Survival differences were observed among seafoods and between refrigerated and frozen storage conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13810.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Differences in Color, Texture, and Flavor of Processed Meat from Red Swamp Crawfish (Procambarus clarkii) and White River Crawfish (P. acutus acutus) (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Red swamp crawfish (Procambarus clarkii) and white river crawfish (P. acutus acutus) were evaluated for differences in texture, color and flavor of meat and hepatopancreas. A significant difference between species was not detected by sensory evaluation using triangle tests. Analysis of Instron Kramer shear force values showed no significant difference in meat texture. Color analysis of meat and hepatopancreas by Hunterlab colorimeter showed highly significant differences (P 〈 0.0005) in L-values and a-values between the species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10230.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Ultrastructure of Fresh, Airblast and Sodium Chloride Brine Frozen Uncooked Blue Crab Muscle (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: The ultrastructural changes of 0°C blast-frozen and brine-immersed (23% NaCl at 0°C) blue crab (Callinectes sapidus) levator muscle were studied by transmission electron microscopy in comparison to unfrozen, prerigor muscle. Characteristic, striated skeletal muscle features were seen in fresh muscle, including double M-lines and Z-tubules seen in some Crustacea. Changes in structural organization caused by blast freezing (slow method) included decreased density and change in shape of myofibrils and Z-Lines, and disappearance of the sacroplasmic matrix. Disintegration of Z-lines, myofibrils, and sarcoplasm was less severe due to brine-immersion freezing (rapid method). Distances between myofibrils were compacted in brine-immersed blue crab muscle samples, related to firmer objective texture measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13820.x
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    Paper (German National Licenses)
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