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The Effects of Fish-PlusR on Cod Fillets During Refrigerated Storage
PROPERTIES OF FROZEN AND FREEZE-DRIED POULTRY BREAKFAST SAUSAGES MANUFACTURED WITH DIFFERENT MEAT AND FAT LEVELS. L.R. Correia 1, S. Barbut 2 and G.S. Mittal', ISchool of Engineering, and 2Department of Food Science, University of Guelph, Guelph, Ontario, NIG 2Wl. Poultry breakfast sausages (10070 and 20% fat) were manufactured from hand deboned meat (HOM) or with 20% mechanically deboned meat (MOM). The sausages were either frozen (FZ) or freeze-dried (FD). The high fat FD sausage showed lower rehydration capacity. The high fat FZ and FD sausages manifested higher cooking losses compared to the respective low fat sausages. Texture Profile Analysis (TPA) showed FD sausages to be significantly harder, gummy, and more chewy than the corresponding FZ sausages. The taste panel evaluations were in agreement with the TPA results for firmness. In addition the FD sausages were found to be darker and less juicy compared to the FZ sausages.
EFFECT OF FREEZING ON ACID PROTEINASE ACTIVITIES OF DIFFERENT ORGANS OF INDIAN MACKEREL (RASTRELLIGER KANA GUR TA). T,N. Prathapachandra" and M.M. Nasser, Department of Fish Processing Technology, University of Agricultural Sciences, College of Fisheries, Mangalore-575002, India. Freezing reduced the acid proteinase activities of muscle, gonads, liver, heart and spleen by 20-40%,50-60%,60-80%,45-50% and 55% respectively. The muscle proteinase activities of Indian mackerel were much less than that of other organs. Muscle extracts of fresh and frozen fish were partially purified by ammonium sulphate fractionation (70-90%) and DEAE-cellulose ion exchange chromatography. Two peaks of proteinases were separated in fresh fish muscle extract and designated as proteinase-I and proteinase-II. Freezing considerably reduced proteinase-II. The purification achieved were WOO fold for proteinase-I and 500 fold for proteinaseII in fresh fish.
THE EFFECTS OF FISH-PLUSR ON COD FILLETS DURING REFRIGERATED STORAGE. L.W. Leger" and A. Cormier, Centre de recherche sur les aliments. Universite de Moncton, Moncton, New Brunswick EIA 3E9. Fresh cod fillets were dipped for 30 s in a 10% aqueous solution of Fish-Plus R, a combination of food grade polyphosphates, citric acid and potassium sorbate. The fillets were vacuum-packaged in oxygen-permeable pouches and were stored up to 12 days at 2°C. In comparison to fillets dipped in water, fillets dipped in Fish-Plus R demonstrated less drip loss, and a lower pH over the storage period. Although the results of the TVB tests varied greatly, the microbial analysis showed retarded growth among FP-dipped fillets. Significant differences in odor and flavor evaluations occurred between the control and FP-dipped samples after an 8-day storage.
EFFECTS OF ELECTRICAL STIMULATION, HOT BONING AND AGING ON THE QUALITY OF THE ROUND FROM MATURE BEEF CARCASSES. Z.J. Hawrysh", P.J. Shand, F.H. Wolfe and M.A. Price, Department of Foods and Nutrition, University of Alberta, Edmonton, Alberta T6G 2M8. The effects of high voltage (480V) electrical stimulation (HVES), hot boning (HB) and postmortem aging on the quality of semimembranosus (SM), semitendinosus (ST) and biceps femoris roasts obtained from lean mature cows were determined. Trained taste panel and instrumental data indicated that HVES reduced the toughness of all roasts; HB (2 h postmortem) caused toughening of SM and ST roasts. Roasts from HVES + HB were not as tough as comparable HB roasts. Except for flavor, postmortem aging (48 h or 7 d) had no effect on roast quality. Thus, HVES of lean mature carcasses may reduce meat toughness and could facilitate early beef processing.
PREDICTION OF THE a w OF MINCED COD PATE USING DIFFERENT HUMECTANTS. M.H. Munsch", S. Chiasson and A. Cormier, Food Research Centre, Universite de Moncton, Moncton, New Brunswick EIA 3E9. Sorption curves of seven different humectants having the potential of lowering the water activity (aw ) of pressed minced cod were determined with a hygrometer. The data were fitted with the mathematical models of Grover, of Ross and of Toledo. Expressing the a w as a function of solute/(solute + water) produced the best mathematical equations for the sorption curves. The a w of the minced fish mixtures were best predicted by the mathematical model of Ross.
DEVELOPMENT AND SHELF-LIFE OF FISH "NUGGETS" WITH LOWERED a w ' A. Cormier" and S. Chiasson, Food Research Centre, Universite de Moncton, Moncton, New Brunswick E1A 3E9. Minced cod was pressed and mixed with starch, fat, salt, spices, sorbitol and glycerol in a silent cutter. The resulting mixture was cooked in a 100°C oven to an internal temperature of 70°C, cut into one-inch cubes, breaded and fried in oil. The fried nuggets had an a w of 0.92. When stored at 5°C, this material did not generate microbial colonies until after two months. At 22°C, however, molds developed after two weeks of storage.
ENZYMATIC PROTEOLYSIS OF FISH MUSCLE - A REVIEW. T.N. Prathapachandra" and M.M. Nasser, Department of Fish Processing Technology, University of Agricultural Sciences, College of Fisheries, Mangalore-575002, India. The value of fish and fishery products in human nutrition and the need to increase their utilization in food have been highlighted. The utility of proteolytic enzymes in the preparation of functional fish products from by-catches and fish wastes has been elucidated. The studies so far carried out in different parts of the world on processing of fish by supplemented enzymes, autoproteolysis and fermentation have been reviewed in detail. The need for further studies has been stressed. Can. Ins(. Food Sci. Technol. J. Vol. 20. No.5, 1987
ALTERNATIVE BINDERS FOR RESTRUCTURED BEEF. V.M. Bernal", W.V. Bernal, and D.W. Stanley, Department of Food Science, University of Guelph, Guelph, Ontario NIG 2Wl. Developing an intimate bind among meat pieces is one of the most important tasks in meat restructuring. Restructured beef products were manufactured using either NaCl as a control or a binding system containing one of two thermostable gelling hydrocolloids alone or in combination with a non-meat protein. The effectiveness of the binding systems was compared by measuring force, extension and work required to pull apart cylindrical pieces of the restructured product. The results showed that some of the systems used were as effective as NaCI in providing bind in these products. NUTRITIONAL AND PHYSIOLOGICAL EFFECTS OF PHYTIC ACID. B.K. Nielsen" and L.U. Thompson, Department of Nutritional Sciences, University of Toronto, Toronto, Ontario M5S IA8. Both adverse and beneficial effects have been attributed to phytic acid (PA) due to its capability of binding minerals, proteins and carbohydrates. This study determines the effect of these characteristics, particularly in the colon, using in vitro methods and rat feeding trials. Starch and PA, but not protein, digestibility varied with PA level (0-2%) of the diet. Kidney, pancreas and cecal weights increased with higher PA levels, however, the colon did not change. The colonic epithelium did show changes in cell proliferation. Since alteration in cell proliferation patterns has been associated with risk of colon cancer, PA may affect colon carcinogenesis. EFFECTS OF PARTICLE SIZE REDUCTION ON PHYSICAL STRUCTURE AND WATER BINDING PROPERTIES OF DIFFERENT FIBERS. A.M. Cadden", Department of Food Science, University of Alberta, Edmonton, Alberta T6G 2P5. Grinding AACC wheat bran collapsed the fiber matrix of the bran and decreased its water holding capacity. Physical structure of commercial oat bran collapsed during manufacture and further grinding had limited effect on structural characteristics. Physical structure of microcrystalline celluloses and guar gums did not differ
Abstract I 319
EFFECT OF FREEZING ON ACID PROTEINASE ACTIVITIES OF DIFFERENT ORGANS OF INDIAN MACKEREL (RASTRELLIGER KANA GUR TA). T,N. Prathapachandra" and M.M. Nasser, Department of Fish Processing Technology, University of Agricultural Sciences, College of Fisheries, Mangalore-575002, India. Freezing reduced the acid proteinase activities of muscle, gonads, liver, heart and spleen by 20-40%,50-60%,60-80%,45-50% and 55% respectively. The muscle proteinase activities of Indian mackerel were much less than that of other organs. Muscle extracts of fresh and frozen fish were partially purified by ammonium sulphate fractionation (70-90%) and DEAE-cellulose ion exchange chromatography. Two peaks of proteinases were separated in fresh fish muscle extract and designated as proteinase-I and proteinase-II. Freezing considerably reduced proteinase-II. The purification achieved were WOO fold for proteinase-I and 500 fold for proteinaseII in fresh fish.
THE EFFECTS OF FISH-PLUSR ON COD FILLETS DURING REFRIGERATED STORAGE. L.W. Leger" and A. Cormier, Centre de recherche sur les aliments. Universite de Moncton, Moncton, New Brunswick EIA 3E9. Fresh cod fillets were dipped for 30 s in a 10% aqueous solution of Fish-Plus R, a combination of food grade polyphosphates, citric acid and potassium sorbate. The fillets were vacuum-packaged in oxygen-permeable pouches and were stored up to 12 days at 2°C. In comparison to fillets dipped in water, fillets dipped in Fish-Plus R demonstrated less drip loss, and a lower pH over the storage period. Although the results of the TVB tests varied greatly, the microbial analysis showed retarded growth among FP-dipped fillets. Significant differences in odor and flavor evaluations occurred between the control and FP-dipped samples after an 8-day storage.
EFFECTS OF ELECTRICAL STIMULATION, HOT BONING AND AGING ON THE QUALITY OF THE ROUND FROM MATURE BEEF CARCASSES. Z.J. Hawrysh", P.J. Shand, F.H. Wolfe and M.A. Price, Department of Foods and Nutrition, University of Alberta, Edmonton, Alberta T6G 2M8. The effects of high voltage (480V) electrical stimulation (HVES), hot boning (HB) and postmortem aging on the quality of semimembranosus (SM), semitendinosus (ST) and biceps femoris roasts obtained from lean mature cows were determined. Trained taste panel and instrumental data indicated that HVES reduced the toughness of all roasts; HB (2 h postmortem) caused toughening of SM and ST roasts. Roasts from HVES + HB were not as tough as comparable HB roasts. Except for flavor, postmortem aging (48 h or 7 d) had no effect on roast quality. Thus, HVES of lean mature carcasses may reduce meat toughness and could facilitate early beef processing.
PREDICTION OF THE a w OF MINCED COD PATE USING DIFFERENT HUMECTANTS. M.H. Munsch", S. Chiasson and A. Cormier, Food Research Centre, Universite de Moncton, Moncton, New Brunswick EIA 3E9. Sorption curves of seven different humectants having the potential of lowering the water activity (aw ) of pressed minced cod were determined with a hygrometer. The data were fitted with the mathematical models of Grover, of Ross and of Toledo. Expressing the a w as a function of solute/(solute + water) produced the best mathematical equations for the sorption curves. The a w of the minced fish mixtures were best predicted by the mathematical model of Ross.
DEVELOPMENT AND SHELF-LIFE OF FISH "NUGGETS" WITH LOWERED a w ' A. Cormier" and S. Chiasson, Food Research Centre, Universite de Moncton, Moncton, New Brunswick E1A 3E9. Minced cod was pressed and mixed with starch, fat, salt, spices, sorbitol and glycerol in a silent cutter. The resulting mixture was cooked in a 100°C oven to an internal temperature of 70°C, cut into one-inch cubes, breaded and fried in oil. The fried nuggets had an a w of 0.92. When stored at 5°C, this material did not generate microbial colonies until after two months. At 22°C, however, molds developed after two weeks of storage.
ENZYMATIC PROTEOLYSIS OF FISH MUSCLE - A REVIEW. T.N. Prathapachandra" and M.M. Nasser, Department of Fish Processing Technology, University of Agricultural Sciences, College of Fisheries, Mangalore-575002, India. The value of fish and fishery products in human nutrition and the need to increase their utilization in food have been highlighted. The utility of proteolytic enzymes in the preparation of functional fish products from by-catches and fish wastes has been elucidated. The studies so far carried out in different parts of the world on processing of fish by supplemented enzymes, autoproteolysis and fermentation have been reviewed in detail. The need for further studies has been stressed. Can. Ins(. Food Sci. Technol. J. Vol. 20. No.5, 1987
ALTERNATIVE BINDERS FOR RESTRUCTURED BEEF. V.M. Bernal", W.V. Bernal, and D.W. Stanley, Department of Food Science, University of Guelph, Guelph, Ontario NIG 2Wl. Developing an intimate bind among meat pieces is one of the most important tasks in meat restructuring. Restructured beef products were manufactured using either NaCl as a control or a binding system containing one of two thermostable gelling hydrocolloids alone or in combination with a non-meat protein. The effectiveness of the binding systems was compared by measuring force, extension and work required to pull apart cylindrical pieces of the restructured product. The results showed that some of the systems used were as effective as NaCI in providing bind in these products. NUTRITIONAL AND PHYSIOLOGICAL EFFECTS OF PHYTIC ACID. B.K. Nielsen" and L.U. Thompson, Department of Nutritional Sciences, University of Toronto, Toronto, Ontario M5S IA8. Both adverse and beneficial effects have been attributed to phytic acid (PA) due to its capability of binding minerals, proteins and carbohydrates. This study determines the effect of these characteristics, particularly in the colon, using in vitro methods and rat feeding trials. Starch and PA, but not protein, digestibility varied with PA level (0-2%) of the diet. Kidney, pancreas and cecal weights increased with higher PA levels, however, the colon did not change. The colonic epithelium did show changes in cell proliferation. Since alteration in cell proliferation patterns has been associated with risk of colon cancer, PA may affect colon carcinogenesis. EFFECTS OF PARTICLE SIZE REDUCTION ON PHYSICAL STRUCTURE AND WATER BINDING PROPERTIES OF DIFFERENT FIBERS. A.M. Cadden", Department of Food Science, University of Alberta, Edmonton, Alberta T6G 2P5. Grinding AACC wheat bran collapsed the fiber matrix of the bran and decreased its water holding capacity. Physical structure of commercial oat bran collapsed during manufacture and further grinding had limited effect on structural characteristics. Physical structure of microcrystalline celluloses and guar gums did not differ
Abstract I 319