Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Entire DC Network
Biochemical And Sensory Changes In Crawfish During Long-Term Frozen Storage., Ayed Shakir Amr
Biochemical And Sensory Changes In Crawfish During Long-Term Frozen Storage., Ayed Shakir Amr
LSU Historical Dissertations and Theses
Raw and blanched whole-glazed crawfish, and crawfish tailmeat were frozen in plastic trays and polyethylene pouches respectively and stored for 10 months at -18 C. Samples were drawn at two-month intervals and analyzed for 2-thiobarbituric acid values, and free fatty acid content. In general, blanching, presence of fat, and air were found to accelerate the development of oxidative rancidity. On the other hand blanching was found to reduce but not totally inhibit the production of free fatty acids. Fat from whole-glazed samples was analyzed at the beginning and end of the storage period. Six lipid fractions were confirmed, and one …
Development And Experimental Validation Of A Predictive Model For Puffability Of Gelatinized Rice., Donald Edward Goodman
Development And Experimental Validation Of A Predictive Model For Puffability Of Gelatinized Rice., Donald Edward Goodman
LSU Historical Dissertations and Theses
This investigation was performed to determine the extent to which selected endogenous parameters of rice effect the puffing of rice. The objectives were (1) to measure selected physicochemical properties of a variety of rice samples, (2) to identify where possible those parameters influencing the puffing of gelatinized rice, and (3) to develop and validate regression equations for the prediction of puffing. Under laboratory conditions designed to simulate closely an industrial rice processing environment, 113 samples of several varieties and types of rice were milled. The resulting head rice was analyzed for selected physicochemical properties. The quantitative interrelationships of several of …