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  • 1965-1969  (4)
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Biochemical and Quality Changes Occurring During Freezing of Poultry Meat (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: Comparative studies on muscle from fresh (unfrozen) and freshly frozen chickens showed that freezing caused small, but detectable changes in eating quality and that changes in muscle proteins during freezing depended on freezing rate. Slow freezing caused a larger loss of drip on thawing, a larger loss of nitrogenous constituents and nucleic acid derivatives to the drip, and a larger loss of water-holding capacity of meat, than fast freezing. In addition, slow freezing, as compared to fast freezing, increased proteolysis and caused a greater decrease in the adenosine-triphosphatase activity of myofibrillar proteins. Taste panel comparisons of fresh and frozen chicken meat showed that freezing caused a significant change in the odor of uncooked breast and leg meat and a decrease in tenderness of cooked breast meat. The results suggest that rapid freezing preserves the integrity of muscle proteins to a greater extent than slow freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01279.x
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  • 2
    Electronic Resource
    Electronic Resource
    Changes in Chicken Muscle Proteins During Cooking and Subsequent Frozen Storage, and Their Significance in Quality (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Cooking of chicken broilers destroyed the proteolytic activity and the buffer extractability of muscle proteins, and decreased the sulfhydryl-group content of muscle proteins by about 50%. During frozen storage of cooked meat for two years at temperatures between −10 and −40°C, neither the formation of protein-breakdown products nor the development of detectable off-odor occurred. The sulfhydryl-group content of muscle tissue decreased gradually, showing a relation with storage time and loss of tenderness. Results suggest that the color reaction between the sulfhydryl groups of muscle tissue and nitroprusside may be useful as an index of quality changes in precooked frozen poultry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00280.x
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  • 3
    Electronic Resource
    Electronic Resource
    Quantitative thermal analysis, I Mathematical problems of quantitative differential thermal analysis (1969)
    Springer
    Journal of thermal analysis and calorimetry 1 (1969), S. 5-13 
    Details
    ISSN: 1572-8943
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Description / Table of Contents: Résumé On décrit une méthode simple pour caIculer les chaleurs des transitions de phase à l'aide des données d'analyse thermique différentielle. Il est nécessaire de connaître la chaleur spécifique et les thermogrammes de l'échantillon pur et en mélange avec une substance indifférente, de chaleur spécific connue. Pour les calculs, on se sert des données suivantes: surface des pics d'A. T. D., vitesse de chauffage et déviation de la courbe d'A. T. D. par rapport à la ligne de base.
    Abstract: Zusammenfassung Eine einfache Methode zur Errechnung der Werte der Phasenübergangswärme aus den DTA Daten wird besprochen. Die Kenntnis der spezifischen Wärme der betreffenden Substanz und zwei Thermogramme sind hierzu nötig, jenes der Originalprobe und jenes einer Mischung der zu prüfenden Substanz mit einem indifferenten Stoff von bekannter spezifischer Wärme. Die notwendigen DTA Daten sind die Spitzenflächen, die Erhitzungsgeschwindigkeit und die Abweichung der DTA Kurve von der Nullinie.
    Notes: Abstract A highly simplified method for calculating heat of phase transitions from DTA data is presented. Two DTA curves are needed to calculate the heat of transition and the specific heat of the sample: one is for the original sample and one is for a sample prepared by mixing the original sample with some unreactive diluent the specific heat of which is known. The data of the DTA curves used in the calculations are the peak area, the rate of heating and the deviation of the DTA curve from the base line.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01911241
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  • 4
    Electronic Resource
    Electronic Resource
    Quantitative thermal analysis, II (1969)
    Springer
    Journal of thermal analysis and calorimetry 1 (1969), S. 441-447 
    Details
    ISSN: 1572-8943
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Description / Table of Contents: Résumé On discuté divers problèmes relatifs à la mise au point de l'appareillage et à l'évaluation des données, dans l'optique des équations déduites précédemment pour le calcul de la chaleur spécifique et de la chaleur de transformation. On montre qu'il est possible de faire des déterminations quantitatives même si la mise au point n'est pas idéale et que l'on peut utiliser comme substances de référence l'air aussi bien qu'un corps inerte.
    Abstract: Zusammenfassung Gewisse Probleme des Adjustierens der Ausrüstung und der Auswertung der Daten in Hinsicht auf die früher abgeleiteten Gleichungen zur Errechnung der spezifischen und Umwandlungswärmen wurden besprochen. Man bewies, daß quantitative Bestimmungen auch bei “nichtidealem” Adjustieren möglich sind bzw. daß Luft und Inertstoff gleichwie als Referenzstoffe dienen können.
    Notes: Abstract Some problems on adjustment of the equipment and on data evaluation, in view of the equations derived earlier for the calculation of specific heat and heat of transformation are discussed. It is shown that quantitative determinations are possible also if the adjustment is “non-ideal” and that both air and an inert material, respectively, may be used as reference material.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01983086
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