Works (5)
Updated: July 18th, 2023 16:35
2012 journal article
Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions
JOURNAL OF FOOD SCIENCE, 77(2), C149–C155.
author keywords: fish; meat; myosin; proteolysis; texture
MeSH headings : Animals; Calpain / metabolism; Cathepsins / metabolism; Electrophoresis, Polyacrylamide Gel / methods; Food Handling / methods; Hot Temperature; Hydrogen-Ion Concentration; Muscle, Skeletal / metabolism; Proteolysis; Seafood; Tuna
TL;DR:
The kinetic data presented here can be used to optimize processing conditions for skipjack tuna canning to minimize textural degradation and optimize quality.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma
MEAT SCIENCE, 80(3), 939–943.
author keywords: porcine plasma; MTGase; HHP; gelling properties; acidic conditions
TL;DR:
The effects of treating porcine plasma with microbial tranglutaminase (MTGase) under high hydrostatic pressure (HHP) were studied as a means of improving its gel-forming properties when subsequently heated at pH 5.5, near the pH of meats.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Calcium effects on the functionality of a modified whey protein ingredient
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(26), 10932–10940.
MeSH headings : Calcium / pharmacology; Calorimetry, Differential Scanning; Desiccation; Elasticity; Food Additives / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Solutions; Viscosity; Whey Proteins
TL;DR:
In the presence of added calcium (mWPC-Ca2+), protein solutions showed increased thickening capacity, especially under refrigeration temperatures, compared to dispersions made with mWPC alone, while the physical appearance of the network structure varied significantly upon visualization with scanning electron microscopy, in which case the formation of large, rounded, spherical structures was noted.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization
JOURNAL OF FOOD SCIENCE, 69(4), C328–C333.
author keywords: transglutaminase; surimi; acid; alkaline; solubilization
open access via hdl.handle.net (repository)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle
JOURNAL OF FOOD SCIENCE, 69(4), E164–E171.
author keywords: diffusion; vacuum; trout; sorbitol; ATPase
TL;DR:
Initial sorbinal uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
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