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Aqueous Processing Influences On Composition And Functionality Of Mechanically Separated Broiler Meat., Henri Khalil Salman
Aqueous Processing Influences On Composition And Functionality Of Mechanically Separated Broiler Meat., Henri Khalil Salman
LSU Historical Dissertations and Theses
The demand for breast meat has caused a surplus of broiler legquarters, which cannot be easily or efficiently deboned by hand. Oxidative stability and texture of mince recovered with two mechanical deboners, a belt/drum separator with 5 mm (BD5), 2 mm (BD2), and 5 mm followed by 2 mm (BD5/2) drum or auger/sieve (SD) deboner with slit openings of 0.25 mm, were evaluated. Mechanical deboned chicken meat (MDCM) had higher fat, ash and lower moisture than hand deboned meat. BD2 meat contained calcium at levels below those allowed by USDA, but had higher fat that decreased oxidative stability. Washing of …
Development Of An Optimal Systems Criteria In The Performance Evaluation Of A Crawfish Sorting Machine., Rommel Gaac Tangonan
Development Of An Optimal Systems Criteria In The Performance Evaluation Of A Crawfish Sorting Machine., Rommel Gaac Tangonan
LSU Historical Dissertations and Theses
This study aimed to: (1) establish a set of optimally configured guidelines for performance testing of crawfish sorting machines; (2) examine biophysical characteristics of crawfish and machine-related design parameters; and, (3) write computer programs covering the essential aspects of the crawfish sorting process. Three crawfish sorting machines were tested in the Spring of 1994 and 1995: (1) cylindrical roller sorter machine, (2) diverging vane belt sorter machine, and (3) grid shaker sorter machine. Both the cylindrical roller sorter and the diverging vane belt sorter separated crawfish into four groups: peeler, medium, large and jumbo; the grid shaker sorter, however, separated …
Changes Of Antioxidants And Fatty Acid Composition In Stabilized Rice Bran During Storage., Taisun Shin
Changes Of Antioxidants And Fatty Acid Composition In Stabilized Rice Bran During Storage., Taisun Shin
LSU Historical Dissertations and Theses
The effects of extrusion temperature and post extrusion holding time, microwave heating, and gamma irradiation on antioxidants and lipid composition in rice bran were studied. Post extrusion holding time had no apparent effect on rice bran stability. Increased holding times reduced (p $<$ 0.05) total vitamin E. Oryzanol concentration was lower (p $<$ 0.05) only with 6 min holding time. Inactivation of lipolytic enzymes was obtained by extrusion temperatures of 120, 130, and 140$\sp\circ$C. Increased extrusion temperatures reduced the retention of vitamin E and oryzanol during storage. An extrusion temperature of 110$\sp\circ$C provided the highest retention of vitamin E and oryzanol during storage although FFA level was higher (p $<$ 0.05) than that of the other extrusion temperatures from 105 to 375 days. There were no significant (p $>$ 0.05) decreases in individual vitamin E vitamers until 4 min microwave heating. After 8 min heating, individual E vitamers decreased significantly (p $$ 0.05) in FFA level by 24 weeks of storage with microwave heating for 12 min. Microwave heating for 4, 8, and 12 min did not provided adequate inactivation of lipolytic enzymes. Total vitamin …