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Full-Text Articles in Life Sciences
Functional Properties And Microstructure Of Chicken Breast Salt Soluble Protein Gels As Influenced By Ph And Temperature, S. F. Wang, D. M. Smith
Functional Properties And Microstructure Of Chicken Breast Salt Soluble Protein Gels As Influenced By Ph And Temperature, S. F. Wang, D. M. Smith
Food Structure
The effects of different pH's (4 .5 , 5.5, 6.5 and 7.5) and temperatures (30-80 •c) on the functional properties and microstructure of chicken breast salt soluble protein (SSP) in 0.6 M NaCI were investigated. Protein solubility decreased from 98% at pH 6.5 to less than I% at pH 4.3 and below. Salt soluble protein at pH 4.5 produced a discontinuous gel which could not be measured by back extrusion and had an expressible moisture above 80% at all heating temperatures . Aggregated globular microstructures were observed at pH 4.5 by scanning electron microscopy (SEM). Thin-sectioned images as seen by …
Effect Of High-Pressure Homogenization On A Sterilized Infant Formula: Microstructure And Age Gelation, Y. Pouliot, M. Britten, B. Latreille
Effect Of High-Pressure Homogenization On A Sterilized Infant Formula: Microstructure And Age Gelation, Y. Pouliot, M. Britten, B. Latreille
Food Structure
Age thickening and gelation of an Infant formula was Induced by applying high pressure homogenization prior to in-can sterilization. The Initial viscosity of the preparation increased with Increasing homogenization pressure. Thickening rate upon storage, as monitored by viscosity changes, was also proportional to the pressure applied during homogenization. Optical and electron micrographs of 6 month-old samples showed evidence of aggregation. The effect of dissociating agents on the viscosity and microstructure of these samples suggested a contribution of hydrogen bonds and calcium bridges to the gel integrity. The alteration of the mineral balance of aged samples also Indicated a gel strengthening …
Changes In The Ultrastructure Of Beef Muscle As Influenced By Acidic Conditions Below The Ultimate Ph, M. V. Rao, N. F. S. Gault, S. Kennedy
Changes In The Ultrastructure Of Beef Muscle As Influenced By Acidic Conditions Below The Ultimate Ph, M. V. Rao, N. F. S. Gault, S. Kennedy
Food Structure
Ultrastructural changes in meat incubated with different concentrations of acetic acid were investigated by transmission electron microscopy. Discs of bovine M. longissimus dorsi (48 h postmortem) were incubated at 46 C for 48 h in various acetlc acid solutions, giving discs with pH values ranging from 5.1 to 3.9 . Below pH 4. 5 , the volume of the discs increased markedly due to water absorption.
Discs incubated in 0.01M acetic acid had a pH of 5.1, lower swelling ratios and shorter sarcomeres than control samples at pH 5. 5. Structural studies of the samples at pH 5.1 revealed that …