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  • 1995-1999  (3)
Document type
Publisher
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    A RE-EXAMINATION OF MUSCLE PROTEIN SOLUBILITY (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 6 (1995), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Muscle proteins are conveniently characterized by their solubility properties. Sarcoplasmic proteins are defined as those soluble when muscle is extracted with water or solutions of low ionic strength, i.e., physiological or less. Myofibrillar proteins are generally thought to be soluble at elevated ionic strengths (〉 0.3). Close examination of the extractability and solubility properties of these two groups of proteins, indicates that their solubility properties are not as different as is generally believed. With both groups of proteins, distinctions must be made between extractability and solubility. Our research results have revealed that the proteins of eight different white muscles are essentially completely soluble in solutions of physiological ionic strength or less and neutral pH. Six of these muscles were from white fleshed fish, and one each was from a fatty fish and chicken breast muscle. There were differences among the muscles of the various species. In mackerel and chicken breast muscle, it appeared that certain proteins had to be removed before the remaining myofibrillar proteins could be solubilized in water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1995.tb00560.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 28 (1997), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: RHEOLOGICAL METHODS IN FOOD PROCESS ENGINEERING, SECOND EDITION. James F. Steffe, Freeman Press, East Lansing
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1997.tb00105.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Green beans and carrots were canned using extended blanching at 64–65°C and added calcium and/or acid. Firmer products resulted from all treatments but lowered pH was most effective. Blanched green beans were firmer with lower pectin esterification, indicating pectin methyl esterase activity. Green beans and carrots treated with calcium and/or acid and then cooked were firmer than controls. Acid exhibited a firming effect, perhaps by loosening tissue, while calcium reduced the influence of heat. Instrumental bioyield values correlated with sensory results of canned green beans; bioyield may result from a scleriformic layer. Microscopy showed firmer beans had intact middle lamellae while softer samples contained separated cells. These data suggest that the treatments rendered pectates in the middle lamella less heat labile.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05666.x
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    Paper (German National Licenses)
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