Zobrazeno 1 - 10
of 35
pro vyhledávání: '"I M Mackie"'
Autor:
I. M. Mackie, José Fernández-Salguero
Publikováno v:
International Journal of Food Science & Technology. 14:131-139
Summary The concentrations of histidine and histamine in the flesh and liver of mackerel have been determined during storage at 0, 2, 10 and 23°C. Under sterile and non-sterile conditions little histamine was produced during storage of muscle even a
Publikováno v:
International Journal of Food Science & Technology. 25:477-482
Summary Rainbow trout (Salmo gairdneri) were slaughtered by AC and DC electrocution, exposure to elevated concentrations of carbon dioxide and by a blow to the head. The fish were subsequently bled and placed in ice. At regular intervals after slaugh
Autor:
J. Fernández-Salguero, I. M. Mackie
Publikováno v:
International Journal of Food Science & Technology. 22:409-412
Publikováno v:
International Journal of Food Science & Technology. 24:69-79
Summary Rainbow trout (Salmo gairdneri) were stunned by electrocution, exposure to elevated concentrations of carbon dioxide and by a blow to the head, and subsequently bled. The fish were stored ungutted in ice for up to 15 days, and the changes in
Autor:
B. W. Thomson, I. M. Mackie
Publikováno v:
International Journal of Food Science & Technology. 17:483-498
Summary A process is described for preparing spun protein fibres from fish muscle proteins using as raw material filleting waste of cod (Gadus morhua) and whole blue whiting (Micromesistius poutassou). The flesh from these species was extracted with
Autor:
I. M. Mackie, A. E. Scobbie
Publikováno v:
International Journal of Food Science & Technology. 23:259-266
Summary An incubation process for the selective removal of skin, viscera and lipid from the small pelagic species sand eel (Ammodytes tobianus) has been evaluated. The fish were cut transversely into portions (2–3 cm) and then incubated at 40°C an
Autor:
B. W. Thomson, I. M. Mackie
Publikováno v:
International Journal of Food Science & Technology. 17:767-770
Autor:
J. Fernández-Salguero, I. M. Mackie
Publikováno v:
International Journal of Food Science & Technology. 22:385-390
Summary The concentrations of the non-volatile and volatile amines that formed in herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) during storage as fillets and as whole fish in ice and at 5°C were determined. Comparison of the rates
Autor:
I. M. Mackie, Carmen G. Sotelo
Publikováno v:
Food Chemistry. 47:263-270
The effect of formaldehyde on the aggregation behaviour of bovine serum albumin (BSA) stored in the frozen and unfrozen states in the presence and absence of cryoprotectants and other low molecular weight compounds was studied by sodium dodecylsulpha
Publikováno v:
Journal of the Science of Food and Agriculture. 58:375-383
Natural actomyosin was isolated from cod (Gadus morhua L) stored in ice for up to 28 days. The gelling properties, apparent viscosity, Ca2--ATPase activity and component protein composition by sodium dodecyl sulphate (SDS) electrophoresis were determ