oxidation and the role of vitamin e as an antioxidant in foods
Preservation of fish and meat - Part 1 pptx
Ngày tải lên :
02/07/2014, 06:20
... that, the principles and the methods of preservation are explained and the advantages and disadvantages of each method are described Preservation of fish and meat The following preservation methods ... deals with the principles of preventing spoilage Next, the various methods of preserving foods are explained and the main aspects of spoilage relevant to each method are covered Special attention ... techniques used to preserve fish and meat The booklet gives guidelines for several preservation techniques The methods described and the results achieved can, of course, differ locally The general introduction...
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Preservation of fish and meat - Part 2 pot
Ngày tải lên :
02/07/2014, 06:20
... longer in the deep-freeze (–20 °C / –4 Storage life and spoilage 13 F) Low temperatures must be maintained accurately and continuously and high demands are made on the freezer, energy supply and ... the fish and meat, the bacteria are also able to grow in the fish and meat The following factors influence the growth of bacteria and the speed with which rotting takes place Damage The skin of ... quality As this method requires a lot of energy and materials and a large investment, it will be only briefly described here For further information, please see other literature Reducing the water...
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Preservation of fish and meat - Part 3 doc
Ngày tải lên :
02/07/2014, 06:20
... the intestines of the fish When the fish has been opened up, the gills and intestines can be removed by placing one's fingers under the gills and pulling everything out Scrape any remaining blood ... made in the flesh of large fish to increase the surface area and to decrease the thickness of the fish Place the fish on a clean board, with the abdominal side facing you and the head to the right ... dry and smoke fish, it is important that the surface area of the fish be increased Then the salt and smoke particles can penetrate easily into the fish and moisture can work its way out The method...
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Preservation of fish and meat - Part 4 docx
Ngày tải lên :
02/07/2014, 06:20
... strips of meat in the brine as soon as the salt has dissolved in the water Leave the meat in the brine for 5-10 minutes Let the meat drain in a strainer Catch the brine for re-use The meat can now ... fish and meat Place the lid on top of the meat and push it down using the stones Let the meat stand for two weeks, during which time brine is formed from the salt and the moisture leaving the meat ... least 360 grams of salt in every litre 32 Preservation of fish and meat of water Dissolve the salt completely before placing the meat in the brine Next, hang the meat up above the brine to let...
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Preservation of fish and meat - Part 5 pps
Ngày tải lên :
02/07/2014, 06:20
... above the ground By opening one side panel the 44 Preservation of fish and meat drying rack can be put inside the tent Close this side again well by putting sand or stones on the base of the plastic ... suitable breeding place for these kinds of insects Using a good salting technique helps to keep the insects at a distance during drying Also use mosquito netting to keep insects, and especially the ... Weighing the fish before and after the drying process can tell you whether the fish is dry enough If during the drying process the weight of the fish does not decrease further, it is sufficiently...
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Preservation of fish and meat - Part 6 potx
Ngày tải lên :
02/07/2014, 06:20
... the meat Leave enough room to let the smoke permeate the house Instead of shelves, the walls can have supports to rest removable beams on The meat and fish can be from these beams The walls and ... This system uses the smoke more efficiently The order of the drums, or of the meat in the drums, must be changed regularly as the lowest drum gets most of the heat and the smoke (Figure 15B) Oil ... or even days, depending on the product Sometimes the product is salted and/ or pre-dried (see Chapters and 5) before being smoke dried The smoke drying method will be described further below Because...
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Preservation of fish and meat - Part 7 pot
Ngày tải lên :
02/07/2014, 06:20
... which, in the presence of salt, are fermented by the enzymes present in the fish flesh and intestines; products which are fermented in the presence of boiled or roasted rice Usually in South-East Asia ... general preparation, the intestines and gills of the fish are removed and the fish are washed in water They are then rubbed with salt and packed in layers in barrels, alternating with layers of ... fermentation takes place The shells of the shrimp become red and soft and the mixture, including the rice, becomes liquid In the general preparation it is fried with garlic and onion after fermentation...
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Preservation of fish and meat - Part 8 potx
Ngày tải lên :
02/07/2014, 06:20
... lid of the canner can be opened Remove the tin cans and immerse them in cold water, replacing the water now and then to keep it cold When the tin cans have cooled down enough (i .e when they feel ... smoked, etc after being cleaned and before canning The protein thus denatures which makes the flesh stay firm and not shrink after canning Use as little herbs and spices as possible These are often ... reached the sealing temperature Always measure the temperature in the middle of the tin can The sealing temperature must not be lower than 60-80 °C (140-176 °F), depending on the product and the...
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Preservation of fish and meat - Part 9 pdf
Ngày tải lên :
02/07/2014, 06:20
... literature In the following, an indication will be given of the relationship between storage temperature and storage time for fish and meat so as to give an impression of the effectiveness of these methods ... depends on the quality of the fish and the storage conditions (e. g how constant the temperature is) Cooling and freezing 79 9.3 Cooling and freezing meat Cooling and freezing is also used for the storage ... oxygen In the absence of oxygen Destruction of substances by their own enzymes One-celled micro-organisms present throughout the environment Some of them cause severe illness Curing Preserving...
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Báo cáo y học: "The association of meat intake and the risk of type 2 diabetes may be modified by body weight"
Ngày tải lên :
31/10/2012, 16:49
... diseases at baseline: coronary heart disease (CHD), stroke, and cancer and repeated the analyses after exclusion of subjects with these chronic diseases Tests for trend were performed by entering ... participants the average of the baseline and follow-up FFQ data were used in the analyses The average daily intake of individual food items (g/day) was combined to compute intake of red meat (pork, beef, ... education and income level, and being employed and were inversely associated with leisure-time physical activity (Table 1) Participants with higher intake of meat were more likely to be younger and less...
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Tài liệu Báo cáo khoa học: Fish and molluscan metallothioneins A structural and functional comparison ppt
Ngày tải lên :
19/02/2014, 07:20
... recombinant MTs The metal release was followed by the formation of metal– (PAR)2 complex at 500 nm Each experimental point represents the difference between the absorbance measured in the presence ... gradient A254 was plotted as a function of temperature As expected, in both cases we observed a decrease in percentage absorbance with temperature increase (Fig 5) The absorbance of fish MT A declined ... the metal-free protein and Cd7MTs After metal binding, significant differences between the two forms were observed The altered secondary structure in uenced the physicochemical properties of the...
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Tài liệu Preparing and Canning Poultry, Red Meats, and Seafoods pptx
Ngày tải lên :
21/02/2014, 01:20
... to help remove slime Remove head, tail, fins, and scales; it is not necessary to remove the skin You can leave the bones in most fish because the bones become very soft and are a good source of ... have a complete, uninterrupted 160 minutes (2 hours and 40 minutes) at a minimum pressure required for your altitude Write down the time at the beginning of the process and the time when the process ... help remove slime Remove head, tail, fins, and scales; it is not necessary to remove the skin You can leave the bones in most fish because the bones become very soft and are a good source of calcium...
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Tài liệu Poultry meat pathogens and its Control pptx
Ngày tải lên :
21/02/2014, 01:20
... samples from turkeys were positive and one isolate contained genes for type verotoxin, attaching-andeffacing capability and the relevant haemolysin Because of these virulence factors, the strain ... taken on the farm, which are not addressed directly in the legislation Attempt to meet the requirements of the so-called ‘Mega-Reg’ have involved a 30-40% increase in the use of clean water during ... USA In England and Wales ,the first case involving this organism occurred in 1982 and reported cases have increased steadily since then ,reaching a peak of 1087 in 1997(PHLS data ).While VTEC...
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Tài liệu Moist-Soil Management Guidelines for the U.S. Fish and Wildlife Service Southeast Region pptx
Ngày tải lên :
21/02/2014, 12:20
... above the top of the coffeebeans before the apical meristem softens and the plants are killed depending on temperature If coffeebean plants are not flooded early enough and grow (“stretch”) to keep ... average seed weight of all samples, and n = number of samples collected The standard deviation indicates the degree of variation in seed weight and is, therefore, a measure of precision (see example) the ... keep the top of the plant above the water surface, the water can be raised to kill the lateral meristems for some distance up the stem After the impoundment is drained, the coffeebean can be...
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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico chemical characteristics
Ngày tải lên :
05/05/2014, 08:43
... different clusters The mean values of BS, hardness, cohesiveness and adhesiveness of the different sausages included in each cluster and the mean values of springiness were calculated and then ... and EF were those in the range of 1–3 N/cm2 and 4– 12 N mm, respectively About 50% of cooked meat sausages showed BS and EF values within these intervals The galantines had low-values of BS and ... parameters such as the breaking strength Conclusions The determination of breaking strength (BS) and the energy to fracture (EF) by tensile test can be used together with the TPA, to determine textural...
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Meat science and applications
Ngày tải lên :
23/05/2014, 12:25
... are different between muscles, between different regions of the same muscle, and different between species These divergent properties need to be kept in mind in the ingredient mixtures used in ... post-mortem and then begin a linear decline The commencement of this decline coincides with the depletion of the creatine phosphate Creatine phosphate is usually depleted before the pH reaches 6.0 The ... on the science and processing of meats and meat products have been published Many of these were useful reference and classroom texts However, most of these books are limited in their intended...
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FISH AND AMPHIBIANS (Britannica Illustrated Science Library) pdf
Ngày tải lên :
26/06/2014, 23:20
... travel great distances to meet with potential mates Upon meeting a mate they release their sex cells The time and place are important because the survival of the eggs depends on the water temperature ... water in their skin and in several special chambers near their gills, which enables them to use their gills outside the water They live on the coasts of the Indian and Pacific oceans, in southeast ... ome species of fish can breathe and live out of the water They include the mudskippers in southeast Asia, which can stay on muddy flats and even climb trees To breathe, they need only their skin...
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