Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 6 of 6
Full-Text Articles in Entire DC Network
Cooking Temperature And Antioxidants As Processing Variables Affecting The Flavor And Textural Stability Of Restructured Beef Roasts., Genaro Cortes Arganosa
Cooking Temperature And Antioxidants As Processing Variables Affecting The Flavor And Textural Stability Of Restructured Beef Roasts., Genaro Cortes Arganosa
LSU Historical Dissertations and Theses
The effects of cooking temperature, refrigerated storage, and the presence of sodium tripolyphosphate (STP) and soy protein isolate (SPI) on the development of warmed-over flavor (WOF) in restructured beef roasts were studied. In Phase 1, restructured beef roasts were cooked in a water bath at temperatures of 70, 85 and 100$\sp\circ$C. In Phase 2, four types of roasts containing all combinations of STP and SPI were cooked in a water bath at 70 and 100$\sp\circ$C. The cooked roasts in both phases were then stored at 4$\sp\circ$C for 0 and 3 days. Higher cooking temperatures and longer storage periods tended to …
Influences Of Different Processing Technologies On The Properties Of Emulsion-Type Sausages., Yun-Chu Wu
Influences Of Different Processing Technologies On The Properties Of Emulsion-Type Sausages., Yun-Chu Wu
LSU Historical Dissertations and Theses
Emulsion-type sausages were manufactured for evaluation of microstructure, smokehouse yield, and textural characteristics with different lean sources, salt levels, casing sizes and endpoint cooking temperatures. Emulsion stability and water binding capacity of raw batters manufactured with 1, 2 or 3% salt were examined at chopping temperatures of 10, 15.5 and 21$\sp\circ$C. Frankfurters, manufactured with three sources of pork fat, were examined during a nine week storage for oxidative rancidity under different packaging conditions. Bologna from forage-finished beef had lower water, fat and total losses and a higher smokehouse yield than bologna from grain-fed beef at 1 and 2% salt levels. …
Evaluation Of Processing Techniques For Sweet Potato Chips., Napasri Ausavanodom Vaisayanunt
Evaluation Of Processing Techniques For Sweet Potato Chips., Napasri Ausavanodom Vaisayanunt
LSU Historical Dissertations and Theses
Roots of Jewel sweet potato cultivar were cured at 32$\sp\circ$C, 80-90% RH for 10 days and stored at 13-16$\sp\circ$C with the same RH. Subjective and objective analyses were performed to determine optimum condition for sweet potato chip development. Frying temperatures of 143, 149, 155, and 160$\sp\circ$C; slice thickness of 1.0, 1.5, 2.0, and 2.5 mm; and four oil types, corn, cottonseed, peanut, and soybean, were studied. Sweet potato roots of the Centennial cultivar were subjected to pre- and post-frying treatments for improving color and reducing oil content of the chips after frying. Roots were cured and stored at the 32$\sp\circ$C …
Development Of Wash And Cook-Proof Methods For Rice Enrichment., Esmond Winston Joseph
Development Of Wash And Cook-Proof Methods For Rice Enrichment., Esmond Winston Joseph
LSU Historical Dissertations and Theses
Rice grains were simultaneously enriched with vitamin (thiamine, riboflavin, niacin and pyridoxine) mixes and cross-linked under acidic and alkali conditions using acetaldehyde and epichlorohydrin, respectively. Results indicated that acidic cross-linked rices had higher vitamin contents than corresponding alkali cross-linked rices. Acidic rices were also shown to be more successful in allowing the vitamin mixes to penetrate the surface of rice grains and to subsequently interact with and become an integral part of rice starch matrix. These acidic enriched rices had higher individual vitamin values of greater than 100% at the 3 gram level than both the control (untreated rice grains) …
Studies On The Protein Changes In Skeletal Muscles Of Gulf Coast Finfish Species Associated With Frozen Storage, Formaldehyde Addition And Freeze-Thawing Cycles., Myrna O. Nisperos-Carriedo
Studies On The Protein Changes In Skeletal Muscles Of Gulf Coast Finfish Species Associated With Frozen Storage, Formaldehyde Addition And Freeze-Thawing Cycles., Myrna O. Nisperos-Carriedo
LSU Historical Dissertations and Theses
The effects of frozen storage, formaldehyde addition and freeze-thawing cycles were determined using three finfish species from the Gulf of Mexico, spotted seatrout (Cynoscion nebulosus), black drum (Pogonias cromis) and mullet (Mugil cephalus). Frozen storage of spotted seatrout fillets at $-20\sp\circ$C for 6 weeks led to reductions in pH, water-binding capacity and solubility of salt-extractable proteins. SDS-Polyacrylamide gel electrophoretic examination of the salt-extractable proteins showed that as time of storage increased, aggregation of high-molecular weight components occurred. The addition of 300 ppm formaldehyde prior to frozen storage did not produce significant changes. However, muscles containing 500 ppm formaldehyde showed decreases …
Application Of Crawfish Chitosan As A Coagulant In Recovery Of Organic Compounds From Seafood Processing Wastes., Hong Kyoon No
Application Of Crawfish Chitosan As A Coagulant In Recovery Of Organic Compounds From Seafood Processing Wastes., Hong Kyoon No
LSU Historical Dissertations and Theses
Millions of pounds of readily usable and renewable byproduct are discarded yearly from the rapidly expanding Louisiana crawfish processing industry. This investigation involved utilization of crawfish waste shell to produce the biopolymers chitin and chitosan, and to utilize chitosan as a coagulant and in ligand-exchange column technology for recovery of organic compounds from seafood processing discharge stickwater. Crawfish shell was found to be an excellent source of chitin (23.49% on a dry basis) and applicable physicochemical procedures for isolation of chitin from crawfish shell and its conversion to chitosan were developed. Particular attention was given to characterization of the physicochemical …