Efficacy of Protein Additives as Emulsion Stabilizers in Frankfurters

Smith, G. C.; Juhn, Hyunil; Carpenter, Z. L.; Mattil, K. F.; Cater, C. M.

doi:10.1111/j.1365-2621.1973.tb02091.x

Cited by 114 publications

(49 citation statements)

References 5 publications

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“…Fried sweet potato slices were served to a panel of 9 judges. The panelists were asked to evaluate colour, taste, texture and overall acceptability on a 9 to 1 hedonic scale as described by SMITH et al [9]. A score of 9 being "like extremely" and 1 being "dislike extremely".…”

Section: Methodsmentioning

confidence: 99%

Effects of frying and storage at room temperature on the chemical composition and quality of sweet potato slices

Ghazi¹,

Abdel-Aal²,

Khalil³

1989

Nahrung

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Fried sweet potato slices were prepared from yellow (Mabrouka) and orange (Abees) tubers. Some chemical and organoleptic qualities were studied. Changes in these qualities which occurred during storage for 3 months at room temperature were also investigated. The results obtained led to the following conclusions: 1. Sweet potato slices had moderate amounts of calcium and phosphorus, and there was no significant difference in mineral content between fresh and fried sweet potato slices. 2. Sweet potato slices contained a fair amount of essential amino acids, especially leucin, valine and lysine, whereas tryptophan and sulphur amino acids were the limiting amino acids. 3. Sliced sweet potato of yellow variety (Mabrouka) dipped in water, then deep fried in cotton seed oil at (180 & 5) "C for 1.25 min was organoleptical proved to be the best compared with those prepared from orange variety (Abees), or of yellow variety but dipped in 1 % citric acid. 4. Storage of fried sweet potato slices (Mabrouka) in polyvinyl packages at room temperature led to gradual increases in their moisture content and peroxide value, while carotenoids content decreased. Furthermore, the fried sweet potato slices were acceptable until the 10th week of storage, then a rancid taste begins to appear.

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Section: Methodsmentioning

confidence: 99%

Effects of frying and storage at room temperature on the chemical composition and quality of sweet potato slices

Ghazi¹,

Abdel-Aal²,

Khalil³

1989

Nahrung

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“…Water retention capacity was modified from Smith et al (1973). Distilled water was added to a known amount of flour until saturation and then the weight was obtained to determine the percentage of humidity of the sample.…”

Section: Water Retention Capacitymentioning

confidence: 99%

Bacterial fermentation of Lemna sp. as a potential substitute of fish meal in shrimp diets

Flores-Miranda¹,

Antonio²,

Diana³

et al. 2014

Afr. J. Microbiol. Res.

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Lemna sp. flour was fermented with bacteria as a source of protein for the preparation of white leg shrimp diets. Pediococcus pentosaceus was isolated from Litopenaeus vannamei and Litopenaeus stylirostris juveniles and characterized with biochemical (Gram stain, hemolytic activity, extracellular enzymatic activity, hydrophobicity, bacterial growth kinetics, salt tolerance, and cell count) and molecular (16S ribosomal gene) tests. The presumptive bacillus (Ba4), previously isolated and characterized, was identified as Bacillus pumilus. P. pentosaceus and B. pumilus were used in the fermentation of duckweed flour, with different percentages of molasses and humidity. Both bacteria showed high growth in fermented flour. In addition, the fermented flour showed high protein content and a significant decrease in crude fiber, lipids, ashes, and phytic acid. The concentration of tannins remained unchanged. Fermentation of Lemna sp. flour improves its nutritional value and suitability as an alternative protein source in formulated diets for white shrimp L. vannamei.

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“…Cependant, des préparations protéiques du type d'isolats et de texturats, qui se distinguent par une faible solubilité de leurs protéines, peuvent être utilisées dans l'industrie de la viande comme additifs, succédanés [8]. Malgré la faible solubilité de leur protéine, les préparations de ce type se caractérisent pourtant par de bonnes propriétés qui participent dans la formation de la structure, et elles lient bien la matière grasse et l'eau [16]. En cas des protéines texturées de lait, il semble que la valeur relativement basse de l'indice NSI détermine, d'une part, le type de la préparation, tandis que, d'autre part, elle fournit la preuve que cet indice ne peut être considéré comme le seul critère de l'intérêt d'une préparation en tànt qu'additif aux produits de charcuterie et aux plats cuisinés.…”

Section: Proprietes Physico·chimiquesunclassified