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  • 1
    Electronic Resource
    Electronic Resource
    Effects of Tripolyphosphate Dips on the Quality of Thermally Processed Mullet (Mugil cephalus) (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: The feasibility of thermally processing fresh and frozen mullet was investigated. The average time to reach a 12D process at 121°C (15 psi) was 54 min. Various pre-can tripolyphosphate treatments were used to improve final product quality. Most changes in Hunter color difference values due to treatment or to storage period were insignificant. Pretreatment with sodium tripolyphosphate (0.07-0.19% P2O5) significantly improved texture (p〈0.005) of the canned product as measured by an Instron Texture Analyzer equipped with Kramer Shear Cell. Sensory panel texture scores correlated well with Instron shear values. Panelists could distinguish between treatments and treatment levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09267.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Techniques for Canning Instant Parboiled Rice (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 technology to produce an acceptable canned rice was investigated. Conventional raw and parboiled rice exhibit excessive starch leaching, loss of structural integrity, discoloration, unpalatable odors, and poor cooking qualities when canned. Instant parboiled rice which has been hydrated in boiling water before canning yields a superior product Objective color values are improved by flushing the hydrated rice with tap water before canning. Canned grains are free flowing and yield a product similar to freshly cooked rice. Without hydration, the product tends to be a solid mass of chalky and crumbly grains. A direct relation exists between subjective values for appearance and texture of canned rice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05024.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Influence of Frozen Storage and Phosphate Predips on Coating Adhesion in Breaded Fish Portions (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 influence of freeze thaw-cycles and the presence of phosphate on the adhesion of two commercially produced batterfry coatings to frozen fish portions were investigated. Prior to coating, one-half of the samples were treated with a 10% sodium tripolyphosphate predip. After coating, the samples were pre-fried and frozen. The storage conditions consisted of 1, 2 or 3 freeze-thaw cycles during a three-month period and storage at a constant temperature. Freeze-thaw cycles resulted in moisture loss from the breading, but did not influence coating loss. The presence of phosphates did not influence adhesion of batter fry coating. The type of batter (Tempura and Batter Fry) did not influence coating adhesion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06597.x
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    Paper (German National Licenses)
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