Zobrazeno 1 - 10
of 79
pro vyhledávání: '"W. J. Dyer"'
Publikováno v:
Journal of the Fisheries Research Board of Canada. 32:1329-1337
Glycolytic metabolic pathways in postmortem adductor muscle of the sea scallop (Placopecten magellanicus) during iced storage were studied by means of 14C-pyruvate injected into the muscles. Ion-exchange fractionation of perchloric acid extracts of m
Autor:
W. J. Dyer, Doris Fraser Hiltz
Publikováno v:
NIPPON SUISAN GAKKAISHI. 40:235-243
Changes in physical and organoleptic characteristics of cooked scallop meats, prepared from fresh meats which had been either iced, stored at 5°C, or stored at 5°C following thawing of meats frozen in the prerigor or the postrigor state, were exami
Publikováno v:
Journal of the Fisheries Research Board of Canada. 31:1181-1187
During slow warming of prerigor, quick-frozen scallop meats from −26 to −5 C, arginine phosphate and ATP were split rapidly between −8 and −6 C (in about 2 h), resulting in the accumulation of some ADP, and of large amounts of AMP, equivalent
Autor:
W. J. Dyer, Sandra S. Nowlan
Publikováno v:
Journal of the Fisheries Research Board of Canada. 31:473-476
Mincing caused at least a threefold increase in the postmortem rates of both glycogen breakdown and loss of high energy phosphate in unfrozen samples of prerigor Atlantic cod (Gadus morhua) muscle stored at 0 C. During freezing and holding at −3 an
Publikováno v:
Journal of the Fisheries Research Board of Canada. 32:1595-1605
The effect of several storage temperatures in the superchill range (−1, −1.6, −2.3, −3, and −4 C) on bacterial and autolytic spoilage processes in postrigor cod muscle was assessed. Changes in trimethylamine, hypoxanthine, and pH, monitored
Publikováno v:
Journal of the Fisheries Research Board of Canada. 33:2560-2567
During frozen storage at −10 C, deterioration in muscle of silver hake (Merluccius bilinearis) was marked by rapid and extensive production of dimethylamine, concomitant decrease in extractable protein, and by lipid hydrolysis. Evidence of lipid ox
Publikováno v:
Journal of the Fisheries Research Board of Canada. 31:383-389
On the basis of some of the recent modifications of Dyer's colorimetric test for measuring trimethylamine (TMA) in fish, a procedure is described that gives both the TMA and the dimethylamine (DMA) contents. Measurements on 84 frozen-stored fillets o
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 10:185-190
The edible portion of over 200 retail fishery products, including convenience type packs, was analyzed for sodium, potassium, phosphate, and proximate composition. Sodium levels were in the 50 to 100 mg/100g range, characteristic of low sodium foods,
Autor:
W. J. Dyer, Sandra S. Nowlan
Publikováno v:
Journal of the Fisheries Research Board of Canada. 31:1173-1179
The rates of glycolysis and of breakdown of high-energy phosphorus compounds in prerigor muscle have been investigated at specific temperatures in the critical freezing range between −1 and −4 C to determine the temperature at which maximum degra
Publikováno v:
Journal of the Fisheries Research Board of Canada. 23:1821-1833
In iced dressed swordfish, inosine monophosphate, initially the predominant nucleotide (5.2 μmole/g), was dephosphorylated to inosine during 19 days storage. Hypoxanthine increased very slowly to about 1 μmole/g while quality (taste panel) showed n