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Effect of the pre-cooking and deep fat-frying on physicochemical properties of surimi gels enriched with omega-3 fatty acids and dietary fiber
No full textBu çalışmada ticari ham surimi hamurundan ve gökkuşağı alabalığından izoelektrik çözündürme ve çöktürme yöntemine göre geri kazanılan miyofibriller protein konsantresinden diyet lifi ve omega-3 yağ asitleri eklenerek surimi jeli üretilmiştir. Üretilen surimi jellerine farklı süre ve sıcaklıklarda ön pişirme ve kızartma işlemi uygulanmış ve jellerin yağ absorbsiyonları, bazı fiziksel ve kimyasal özellikleri değerlendirilmiştir. Jellerin yağ absorbsiyonunu ve bazı fiziksel ve kimyasal özelliklerini değerlendirmek üzere beyazlık indeksi hesaplaması, pişirme kaybı yüzdesi, çıkarılabilir su miktarı yüzdesi, doku profili analizi, nem miktarı tayini(%), ham yağ tayini(%) ve yağ asidi kompozisyonu yapılmıştır. Derin yağda kızartma işlemi ham surimiden üretilen jellerin beyazlığını azaltmıştır. Hem ham surimiden hem de gökkuşağı alabalığından üretilen ve ön pişirme uygulanan surimi jellerinin nem miktarlarının kontrol grubundan daha düşük olduğu belirlenmiştir. Hot-dog pişirici ile yapılan ön pişirme işlemi ise surimi jellerinin doku özelliklerini standart surimi doku değerlerine yaklaştırmıştır. Her iki materyalden yapılan surimi jellerinde de alevde ön pişirmenin yağ absorbsiyonunu azaltma konusunda etkili olmadığı, hot-dog pişirici ile ön pişirmenin ise yağ absorbsiyonu anlamlı derecede azalttığı belirlenmiştir. Omega-3 yağ asitleri ve diyet lifi ile zenginleştirilmiş olan surimi jellerinin yağ asidi kompozisyonu incelendiğinde omega-3 yağ asitlerinin yüksek olduğu tespit edilmiştir.In this study, surimi gels were produced from commercial raw surimi and myofibriller protein concantrate of farmed rainbow trout, with the isoelectric solubilisation and precipitation and enriched with omega-3 fatty acids and dietary fiber. Surimi gels were pre-cooked and then deep fried in different time and temperature and fat absorbtion amount and some physical and chemical properties were evaluated. For this purpose, whiteness index, cooking loss, expressible moisture, texture profile analysis, moisture content, raw fat content and fatty acid composition were determined. Deep-frying treatments were decreased the whiteness of surimi gels. Also, moisture content of the both surimi gels produced from raw surimi and rainbow trout and pre-cooked were found that lower than control. Pre-cooking with hot-dog roller was made closer surimi gels to standart surimi texture values. Flame cooking was not decreased fat absorbtion of surimi gels produced from both materials, and cooking with hot-dog roller was significantly decreased. When evaluated the fatty acid composition of surimi gels enriched with omega-3 fatty acid and dietary fiber, EPA and DHA were determined
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Antimicrobial activity of nisin and hen lysozyme
Get PDFVarying concentrations of the food preservatives nisin and lysozyme were adsorbed onto glass surfaces chemically modified to exhibit different degrees of hydrophobicity. The antimicrobial activity of the adsorbed preservatives was evaluated by documenting the ability of Listeria monocytogenes to adhere and grow on the glass surfaces. A bioluminescence protocol was developed to effectively enumerate bacterial cells adhered to glass. Lysozyme adsorption onto glass surfaces was monitored by labeling with ¹²⁵I. Results indicated that synergy was present for 0.9/0.1 molecular ratio of nisin/lysozyme. Synergistic effect was increasing gradually with the increase of nisin in the ratios tested. This trend was observed on both surface types. However, the magnitude of synergy was more pronounced on hydrophobic surfaces than on hydrophilic ones. Results from protein radiolabeling showed that lysozyme was adsorbed with higher mass to hydrophilic surfaces than to hydrophobic ones
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Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing
No full textEffects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping technique was used to estimate dose absorbed by surmi seafood during e-beam processing. The dose absorbed increased up to 2 cm and then it gradually decreased, reaching a minimum at 5 cm depth of surimi seafood. It was determined that one and two-sided e-beam can efficiently penetrate 3.3 and 8.2 cm of surimi seafood, respectively. The D-value for thermally inactivated S. aureus was 0.65, 1.53, 6.52, 49.83, and 971.54 s, at 95, 85, 75, 65, and 55°C, respectively. The D-value for S. aureus inactivated with e-beam was 0.34 kGy. The z-value for thermally inactivated S. aureus between 55-95°C was not linear. Thermal processing degraded texture and color of surimi seafood. E-beam enhanced firmness and decreased the b* value of surimi seafood. Myosin heavy chain (MHC) degraded proportionally to the e-beam dose. Actin was not affected by e-beam except treatment at 25 kGy. Hydrophobic interactions and disulfide bonds were formed in raw Alaska pollock surimi when treated with e-beam
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Flocculation-enhanced protein recovery from fish processing by-products by isoelectric solubilization/precipitation
No full textMuscle proteins were recovered from rainbow trout processing by-products (fish meat leftover on bones, head, skin, and etc.) by isoelectric solubilization/precipitation. Muscle proteins precipitated at pH 5.5 are typically recovered by high-speed centrifugation at a laboratory scale, which appears to impede process scale-up. Our objective was to investigate the effect of flocculants on separation of precipitated proteins from process water (supernatant). Flocculants with different surface charge properties and molecular weights (M,) were added to precipitated proteins. Protein separation was evaluated by determining optical density (OD) of the supernatant using Bradford dye-binding method. A high M,, anionic flocculent at 100 mg/L resulted in excellent protein separation following 10 min reaction. The OD of the supernatant was comparable to that of clear water, suggesting that even water-soluble fish muscle proteins were removed from the process water. Freeze-thaw cycles, commonly encountered in the fish processing industry, resulted in even more rapid flocculation reaction. This flocculent could be added to a bio-reactor that precipitates muscle proteins at pH 5.5 in a continuous isoelectric solubilization/precipitation system. However, effects of the flocculants on human and animal health should be determined and appropriate approvals obtained before the recovered muscle proteins can be used in human food products and/or animal feeds. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.Cooperative State Research Education and Extension Service, U.S. Department of AgricultureUnited States Department of Agriculture (USDA)National Institute of Food and Agriculture [2003-34386-16307]This material is based on work supported by the Cooperative State Research Education and Extension Service, U.S. Department of Agriculture, under agreement number 2003-34386-16307. Any opinions, findings, conclusions, or recommendations expressed in this article are those of the authors and do not necessarily reflect the view of the U.S. Department of Agriculture
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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