Chemical and nutritional changes in stored herring meal

Lea, C. H.; Parr, L. J.; Carpenter, K. J.

doi:10.1079/bjn19580042

Cited by 44 publications

(22 citation statements)

References 16 publications

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“…Thus Lea et al (1958) found the rate faster at 10°C than at 37"C, Banks (1950) found it faster at 0°C than at 25°C and March et aZ. (1961) found it faster at -20°C than at + 25.5"C. Lea (1962) suggests that concentration effects on freezing, increased adsorption of oxygen at low temperatures or the development at higher temperatures of browning reaction products with antioxidant activity may explain these results.…”

Section: (A) Oxidation Of Fats In the Presence Of Amines And Other Comentioning

confidence: 89%

“…In a rather different context, Banks (1950) and other workers (Lea, Parr and Carpenter, 1958;March et al, 1961) showed that autoxidation of the fats in dehydrated herrings and herring meal proceeds faster at lower temperatures than at higher temperatures. Thus Lea et al (1958) found the rate faster at 10°C than at 37"C, Banks (1950) found it faster at 0°C than at 25°C and March et aZ.…”

Section: (A) Oxidation Of Fats In the Presence Of Amines And Other Comentioning

confidence: 96%

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Reactions in food systems: negative temperature coefficients and other abnormal temperature effects

McWeeny¹

1968

Int J of Food Sci Tech

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The rate of a chemical reaction in a simple system normally increases when the temperature is raised, but there are a number of apparent exceptions to this rule when more complex systems are used. When the rate of production or disappearance of a single component in a multi-component system is considered there are a number of examples of interest to the food scientist and technologist where the apparent rate of reaction decreases when the temperature is raised. Examples of this phenomenon, involving fats, proteins, carbohydrates and vitamins are introduced, and the circumstances under which rates of reactions can show a negative temperature coefficient are discussed. I t is concluded that this type of effect can usually be related to the fact that the change in rate of reaction is being measured in a system where conditions other than temperature (e.g. rates of concurrent reactions, concentrations of reactants, phase conditions) are being allowed to vary and the rate is being compared in diferent systems as well as at different temperatures. I t is pointed out that accelerated storage tests at elevated temperatures may give misleading results under these circumstances and that cool or cold storage of foodstuffs may not necessarily be beneficial in all respects.

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Section: (A) Oxidation Of Fats In the Presence Of Amines And Other Comentioning

confidence: 89%

Section: (A) Oxidation Of Fats In the Presence Of Amines And Other Comentioning

confidence: 96%

Reactions in food systems: negative temperature coefficients and other abnormal temperature effects

McWeeny¹

1968

Int J of Food Sci Tech

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“…When fresh herring meal was processed for 30 hr at 100°C under nitrogen, no losses of available lysine occurred, but when oxidized fish meal was similarly treated, a 12 % loss of the lysine was observed, accompanied by an increase in the bound lipids (Lea, Parr & Carpenter, 1960). Losses of lysine, arginine, histidine, threonine, valine, isoleucine, leucine and phenylalanine were reported when herring meal was flame-dried for 36 hr at 105°C (Clandinin, 1949) , although methionine and tryptophane were unaffected.…”

Section: Interaction With Lipidsmentioning

confidence: 98%

Nutritional changes in proteins during heat processing

Osner¹,

Johnson²

1968

Int J of Food Sci Tech

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“…Therefore, unlike conditions above the safe moisture content where gaseous water molecules at the absorption sites are in a dynamic equilibrium with condensed water molecules which may cover exposed absorption sites, no such equilibrium exists below the safe moisture layer and evaporated gaseous molecules expose the absorption sites to the deteriorative reactions described by Salwin (1959), Lea, Parr & Carpenter (1958, 1960 and Rockland (1969).…”

Section: Dehydration and Hysteresismentioning

confidence: 99%

A single layer moisture absorption theory as a basis for the stability and availability of moisture in dehydrated foods

Caurie¹

1971

Int J of Food Sci Tech

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It has been shown that moisture absorption in dehydrated foods cannot form a layer more than a single molecule deep and the stability of the food has been shown to depend on this single layer. The use of an Aw scale as an index of available moisture in dehydrated foods has been shown to overestimate the parameter. Suggested new definitions have been expressed directly as percent moisture and as a ratio of the total moisture/bond energy or gaseous water content. I t has also been shown that the laboratory method of dehydrating materials at constant temperature by lowering the ambient humidity may impair the subsequent absorption capacity of the material if the humidity is lowered below a certain critical minimum value.

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Chemical and nutritional changes in stored herring meal

Cited by 44 publications

References 16 publications

Reactions in food systems: negative temperature coefficients and other abnormal temperature effects

Reactions in food systems: negative temperature coefficients and other abnormal temperature effects

Nutritional changes in proteins during heat processing

A single layer moisture absorption theory as a basis for the stability and availability of moisture in dehydrated foods

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