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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF RELATIVE HUMIDITY, TEMPERATURE AND LENGTH OF STORAGE ON DECAY AND QUALITY OF POTATOES AND ONIONS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Long term storage tests at 0–10°C indicated that for potatoes the optimum relative humidity was 98–100%, whereas for onions a lower humidity was required. For potatoes, the high relative humidity minimized moisture loss, generally reduced decay and maintained firmness and a thin skin. While onions stored at 98–100% RH were firmer and juicier than those held at 75–95% RH, decay was generally greater and the surface layers were not as light and crisp. Sample size (from 1 bu to 11/2 tons) did not affect results. With the larger samples, a study of temperature, relative humidity and air movement in the stored produce was also made.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02781.x
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  • 2
    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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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Frozen Storage on Chicken Muscle Proteins (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), 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: Quantitative examination of chicken muscle proteins showed that protein extractability in both breast and leg muscle decreased during frozen storage because of loss of solubility of actomyosin fraction. This decrease accompanied a decrease in the sulfhydryl-group content of muscles and loss in myosin-adenosinetriphosphatase activity. The stroma-protein fraction remained unaffected, and the sarcoplasmic-protein fraction decreased only after long storage. In the non-protein-nitrogen fraction, the amount of free amino acids and other protein-breakdown products increased as a result of proteolysis. The rate of these changes depended directly on storage temperature and time. It is suggested that chicken muscles in frozen storage undergo proteolysis and that the myofibrillar-protein fraction is denatured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb00221.x
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  • 4
    Electronic Resource
    Electronic Resource
    Physicochemical Changes in Some Frozen Foods (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 pH of peas and of poultry meat frozen pre- and post-rigor was measured during frozen storage at −10°C for up to 6 months. In peas it decreased sharply from 6.7 to as low as 6.0 during the first 3 days of storage, increased to 7.0 during the next 2-3 weeks, decreased to 6.4 in another 3 weeks, and remained there with only small fluctuations during the rest of the storage time. Breast and leg meat of poultry resembled each other in pH changes after freezing: increases and decreases of about 0.2–0.3 unit occurred in all samples at about the same time. Meat frozen pre-rigor differed from meat frozen post-rigor, however, the latter increasing 0.2–0.3 pH unit during freezing, and the former changing little or decreasing slightly under these conditions. Differences in pH between samples at a given time were related to differences in initial pH.Studies with salt solutions as similar as possible in composition to the foods tested, and with gelatin solutions, showed that pH changes in frozen foods were caused mainly by increasing concentration of food components, including proteins, in the unfrozen phase, by precipitation of salts, by interaction of proteins with ionic substances, and by enzymatic activity (e.g. lactic acid formation) during frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00408.x
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  • 5
    Electronic Resource
    Electronic Resource
    Some Protein Changes During Post-Mortem Tenderization in Poultry Meat (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: In both breast and leg muscle from 6-, 9-, and 12-month-old chickens, held for aging at 0°C, the buffer-extractable nitrogen rapidly decreased after death during the onset of rigor and gradually increased to a maximum value during post-rigor aging. Changes in extractable nitrogen occurred mainly as a result of changes in the solubility of myofibrillar proteins. Changes in sarcoplasmic and stroma protein fractions were small. In the nonprotein-nitrogen fraction, some of the amino-acid-containing polymers were removed during the onset of rigor mortis as a result of their interaction or aggregation with proteins. During the post-rigor tenderization period, amino acids and peptide increased in meat as a result of proteolysis. Different rates of post-mortem tenderization in breast and leg muscle appear to be related to the differences in stroma protein content of muscle. Proteolysis seems to weaken or break the bonds which bind myofibrils to the matrix of the muscle and causes protein changes that are responsible for post-rigor tenderization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00416.x
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  • 6
    Electronic Resource
    Electronic Resource
    Changes in Chicken Muscle Proteins During Aseptic Storage at Above-Freezing Temperatures (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Analysis of chicken muscle proteins of 10-week-, 4-month-, and 8-month-old birds, stored under aseptic conditions at 0, 2, and 5°C, showed quantitative changes in the total extractable, myofibrillar, sarcoplasmic, and non-protein-nitrogen fractions during 7 weeks storage. Changes were small in the stroma-protein fraction, actomyosin fraction, and the myosin-adenosinetriphos-phatase activity of the actomyosin fraction. The myosin fraction increased during storage except in breast muscle of 10-week-old birds. The sarcoplasmic-protein fraction decreased in the leg muscle of 10-week-old birds and the breast muscle of 4- and 8-month-old birds, but not in the breast muscle of 10-week-old birds. The non-protein-nitrogen fraction and the amount of protein-breakdown products increased in both breast and leg meat, irrespective of bird age. Proteolysis increased with storage time and temperature. The significance of proteolytic changes in quality deterioration is discussed, and the results are compared with those previously obtained for storage at below-freezing temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01692.x
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  • 7
    Electronic Resource
    Electronic Resource
    Checking Model Validity in Linear Regression (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Teaching statistics 10 (1988), S. 0 
    Details
    ISSN: 1467-9639
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mathematics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9639.1988.tb00021.x
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  • 8
    Electronic Resource
    Electronic Resource
    Note RELATION BETWEEN SHEAR FORCE AND TENDERNESS OF BEEF (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb07255.x
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  • 9
    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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  • 10
    Electronic Resource
    Electronic Resource
    Morphological and behavioural development of halibut, Hippoglossus hippoglossus (L.) larvae (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 37 (1990), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Live yolk-sac halibut, Hippoglossus hippoglossus (L.) larvae from rearing experiments at Austevoll Aquaculture Station, Norway, were examined from hatching to past first feeding for developmental morphology and behaviour. The findings include development of the respiratory and circulatory organs, eye pigmentation, mouth formation, organs of the digestive system and the process of yolk absorption, as well as swimming speed and activity levels.A stomodeum is not present at hatching although drinking is possible through a pair of branchial pits which gradually develop into the operculum and gill basket. The mouth normally opens slowly, the gape being restricted by a transverse septum until bones are formed. The amount of time spent swimming varies from less than 15% of the observation period during the first 2 weeks after hatching to between 70 and 100% around the seventh week after hatching, when individual differences become more apparent. Larvae generally react with a burst of swimming when two come into contact. Speed and duration of swimming seems to be correlated with development of eye pigment, heart size and fin formation. The yolk-sac period is divided into four stages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1990.tb05876.x
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