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1.
Eating quality of chum salmon decreases as the fish migrate towards natal streams to spawn. Fish were assigned to maturity grades according to outward appearance and processed according to normal commercial practice. Texture of the canned product was assessed by nine trained sensory judges and by instrumental texture profile analysis (TPA). Both methods revealed significant differences between grades but the sensory method was more sensitive. Standardization of scores of each judge reduced error due to tendency of judges to use different portions of continuous scoring lines. Major textural changes in canned salmon were not evident before the transition from grade 3, dark to grade 4, spawning fish. 相似文献
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MARTA BARROSO MERCEDES CARECHE LAURA BARRIOS A. JAVIER BORDERIAS 《Journal of food science》1998,63(5):793-796
This work aimed to develop a textural quality classification function for frozen hake fillets using instrumental measurements. Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis indicated three factors accounted for 86.5% of the variance. Four clusters were found, ranging from excellent quality (low texture, high viscosity) to very poor (high texture, low viscosity). Parameters required for classification were viscosity, maximum force from Kramer and maximum force and energy from the puncture test. 相似文献
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作者将数学家华罗庚的优选法灵活应用到了印染厂仿样打色板试验中,文中举例说明了"平分法"、"0.618法"和"分数法"三种优选法的使用方法,只要选择得当对于单峰问题各类试验都可应用优选法。 相似文献
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Any potential effects of postharvest freezing storage of beets on physicochemical characteristics of isolated pectin and beet pulp were determined. Fresh beets were stored at -20°for up to 3 mo. At the end of storage, beets were thawed and shredded, and sucrose was extracted. Pectin was isolated using a combination of enzyme treatment and acid extraction. Yield, galacturonic acid content, methoxyl ester content, and molecular mass distributions of the isolated pectin were determined. Neutral and acidic sugar compositions in the nonstarchy polysaccharides (NSP) of the beet pulp were determined using enzyme hydrolysis and gas chromatography. Results showed that physicochemical characteristics of isolated pectin, and sugar composition of the NSP in the beet pulp were not notably influenced by the freeze/thaw cycle. 相似文献
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Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching 总被引:2,自引:0,他引:2
Sweetpotatoes (SP) stored for 9–12 mo after harvest were cut into cylindrical pieces and, following factorial experiments and response surface design, were blanched at 50–80°C for 15–274 min. Instrumental textural properties were measured by uniaxial compression and texture profile analysis. Samples of selected blanching treatments were canned in syrup for textural and sensory evaluations. Both blanching temperature and time had significant effects on firmness. Optimal temperature for maximal firmness retention was about 62°C. For canned SP, the 62°C blanched samples were more intact (2–3-fold) and firmer (2–7-fold) than controls. Sensory texture and overall acceptability were greatest for samples blanched at 62°C for 30 or 45 min before canning. 相似文献
6.
Soft tofu was made using two coagulants (calcium sulfate and modified nigari), three stirring speeds (137, 207, and 285 rpm), and six stirring times (5, 10, 15, 20, 25, and 30 sec). The lowest stirring speed, 137 rpm, did not coagulate the soymilk. Tofu made by the highest stirring speed (285 rpm) had a lower yield, but higher brittleness force, hardness and elasticity than tofu made at 207 rpm. Tofu made from modified nigari had lower textural parameter values than those made from calcium sulfate. Yield of tofu made from both coagulants stirred at 207 or 285 rpm decreased as stirring time increased to 30 sec. Textural properties were related to stirring time. Stirring time < 25 sec was appropriate for soft tofu making. 相似文献
7.
Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness 总被引:1,自引:0,他引:1
Changes in firmness and structure of arrow squid (Loligo bleekert) mantle muscle during refrigeration (5°C) were studied. Shear force of raw mantle decreased sharply between 3 and 9 h refrigeration after killing. Light microscopic observations showed many pores between muscle cells in the softened raw samples. Transmission electron microscopic observations suggested that the spaces appeared as a result of detachment of muscle cells from connective tissues. After cooking the stored raw muscle, the shear force and muscle structure were almost the same for samples with different storage times. Freshness had an influence on raw squid muscle firmness and structure but not on cooked muscle. 相似文献
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Textural and Sensory Properties of Low-Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt 总被引:6,自引:0,他引:6
Low-fat beef sausages with 23% added water, 1 or 2.5% NaCl, 0.5% polysaccharide gums, and pH adjusted to 5.2, 5.6 or 6.2, were analyzed for textural properties. The l - and k -car-rageenans increased (P<0.05) cooking yield, hardness, and bind strength for 1%-salt sausage, but had little effect on the 2.5%-salt sausage. Sausages containing alginate, locust bean gum, and xanthan gum were softer, more deformable, crumbly and slippery (P<0.05), when compared to nongum controls. An increase in pH sharply enhanced the bind strength in all gum treatments. Both the instrumental and sensory panel results suggested that α- and k -carrageen-ans were the only acceptable gums for use in low- or high-salt beef sausage products. 相似文献
10.
Batches of ground chicken meat were mixed with 10% solutions containing 0.0–5.0% sodium tripolyphosphate and sufficient NaCl to adjust the ionic strength (IS) of the solutions from <0.7 to 6.0 at pH 6.5 to 9.5 in a 6 × 4 × 7 factorial experimental design. Patties prepared from the mixtures were evaluated for pH, cooking loss, and objective texture characteristics. Most effects of STPP were attributable to the direct effect of STPP on IS. However the ability of the phosphate to alter textural properties was greater at a pH value near the pKa of the phosphate. 相似文献
11.
Amylose and Protein Contents of Rice Cultivars as Related to Texture of Rice-based Fries 总被引:1,自引:0,他引:1
RANJIT S. KADAN ELAINE T. CHAMPAGNE GEORGE M. ZIEGLER JR. OLGA A. RICHARD 《Journal of food science》1997,62(4):701-703
Mixtures of short-, medium-, and long-grain rice flours, defatted rice bran, salt, and water were extruded and fried to produce French fry-like products. Amylose and protein correlated positively with instrumental measures of hardness and gumminess. Water contents of frozen and fried fries correlated negatively with hardness and gumminess. Low protein rice cultivars retained more water than high protein cultivars during extrusion followed by cooling. Amylose content correlated negatively with water content of fried fries. Fries formulated from waxy rice had hardness and gumminess comparable to commercial French-fried potatoes, but all other fries were too hard and gummy. 相似文献
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The aim of this work has been to evaluate the effect of superchilled storage compared with ice and frozen storage on the quality of raw material and subsequent behaviour during processing of lightly salted salmon (Salmo salar), as the first step of smoked salmon production. Physicochemical parameters used as quality indicators were α-glucosidase activity, protein denaturation and degradation (as changes in protein solubility, SDS–PAGE and free amino acids), texture attributes, and mass transfer phenomena during salting. The results obtained for the raw material within the storage range studied (until 16 days) allowed us to conclude that salmon superchilled for 9 days behaved as salmon stored on ice for 2 days with regard to hardness, protein solubility and free amino acids. In general, salting minimises the effect of the different storage methods. Superchilling for 9 days obtained the highest process yield, indicating that this method is a good way to preserve freshness of the raw material before processing. 相似文献
14.
Corn oil-in-water emulsions (20 wt%, d32~ 0.6 μm) stabilized by 2 wt% whey protein isolate were prepared with a range of pH (3–7) and salt concentrations (0–100 mM NaCl), and particle size, rheology and creaming were measured at 30°C. Appreciable droplet flocculation occurred near the isoelectric point of whey protein (pH 4–6), especially at higher NaCl concentrations. Droplet flocculation increased emulsion viscosity and decreased stability to creaming. Results are related to the influence of environmental conditions on electrostatic and other interactions between droplets. 相似文献
15.
The objective was to compare physicochemical properties of bean paste products from six bean varieties to determine whether there were significant differences in the resulting product. Crude protein in the dried bean pastes ranged from 23% to 29% and ash 1.1% to 1.8%. Fiber ranged from 16% to 6.3% soluble. 10.6% to 22.7% insoluble. and 12.3% to 28.3% total dietary fiber. Nonstarch polysaccharide contents varied from 12% to 32%. Only 7.5% to 13.8% of total raflinose and stachyose were retained in the paste products. Trypsin inhibitor activity in the bean pastes was 1% to 2% of that detected in raw beans. Mung bean paste had lowest overall sensory quality. Navy and pinto bean pastes had good smoothness, aroma, and acceptance and could be used as substitutes for preparing traditional bean paste products. 相似文献
16.
Surface Response Methodology (RSM) was used for simultaneous analysis of levels of added starch (S) and egg white (EW) and their effects on binding and textural characteristics of meat emulsions as related to their fat content (F). Regression models were significant (P < 0.01) for binding properties (cooking loss and purge loss), hardness, chewiness and penetration force and not significant (P > 0.05) for pH, cohesiveness, springiness and work of penetration. Of the three variables studied, starch most influenced binding and textural properties. Starch reduced cooking loss and purge loss and increased hardness, chewiness and penetration force. Egg white affected texture (increased hardness, chewiness and penetration force) and did not affect binding properties. Each individual variable was generally not influenced by the other two. 相似文献
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A beneficial decoloration effect resulted for horse mackerel mince washed with ozonized water within 10–20 min, but a longer washing time was required to improve the color properties when cold water or alkaline solution was used. Increase in pH as well as improvements in gel-forming ability occurred for mince washed with alkaline solution. The maximal gel strength of surimi was found when washed for 90 min. A marked decrease in pH and an undesirable gel strength of mince, as well as oxidation of the fish oil occurred during ozone treatment. Since the salt-soluble protein concentration increased for all minces washed with the three methods, improvement in gel-forming ability of washed mince was attributed to the increase in pH rather than to oil removal. 相似文献
18.
Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment 总被引:4,自引:0,他引:4
Solubility, electrophoresis, viscosity and emulsifying properties of heated solutions of yolk, plasma and granules were determined. Plasma and yolk were not affected when heated under 69°C. Above 69°C, protein solubility dropped sharply and apparent viscosity rose sharply because of aggregation of proteins. For granules, protein solubility and apparent viscosity were not modified up to 76°C. The constituents of granules were not denatured. Emulsifying activity of yolk and plasma decreased after heating at 72°C but remained steady for granules. Emulsion stabilization properties of yolk, plasma and granules were not influenced up to 76°C. Results suggested that intact granules withstood more severe heat treatments than egg yolk without lessening their emulsifying properties. 相似文献