Food Biochemistry and Food Processing

15 Chemistry and Biochemistry of Color in Muscle Foods J. A. Pérez-Alvarez and J. Fernández-López 337 General Aspects of Muscle- ...

338 Part III: Muscle Foods agent from acting on the product during its process- ing, storage, and display; third, to improve or ...

15 Chemistry and Biochemistry of Color 339 not appropriate, and that other characteristics gener- ally influence color (Little e ...

340 Part III: Muscle Foods composition of the different animal and fish species destined for human consumption are the cause of ...

15 Chemistry and Biochemistry of Color 341 tunids, meat, and meat products are obtained, trans- formed, or stored (MacDougall 19 ...

342 Part III: Muscle Foods (MbCO), within the visible range, can be obtained and used as an indicator of MbCO formation. Mb extr ...

15 Chemistry and Biochemistry of Color 343 FAT COLOR From a technological point of view, fat fulfills sever- al functions, altho ...

344 Part III: Muscle Foods nitrosohemopigments. Also produced in ovens is CO, which reacts with Mb during thermal treatment to f ...

15 Chemistry and Biochemistry of Color 345 COLOR AND SHELF LIFE OF MUSCLE-BASED FOODS Meat and meat products are susceptible to ...

346 Part III: Muscle Foods frozen tuna fillets; better results were achieved by thawing the frozen tuna meat in an O 2 atmospher ...

15 Chemistry and Biochemistry of Color 347 tase activity and color of tuna muscle during low temperature storage. Fish Sci 66(2) ...

348 Part III: Muscle Foods Knipe L. 1993. Basic science of meat processing. Cured meat short course. Ames: Meat Laboratory, Iowa ...

15 Chemistry and Biochemistry of Color 349 Morrisey, editors, Quality Control and Quality As- surance Seafood, p. 265. Corvallis ...

350 Part III: Muscle Foods Tze KC, Ching YP, Fang PN, Shann TJ. 2001. Effect of met-myoglobin reductase on the color stability o ...

16 Biochemistry of Seafood Processing* Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow, and P. S. Stanf ...

352 Part III: Muscle Foods techniques including canning, freezing, and dehydra- tion. The nutritive value of seafood is well kno ...

16 Biochemistry of Seafood Processing 353 tein from milk, eggs, and beef. Muscle from fish and shellfish has very little connect ...

354 Table 16.1.Distribution of Water, Protein, and Lipids in 100 g of Raw Edible Fish including Bones and Cartilage Fish Water ( ...

355 Table 16.4.Vitamin Content of Fish and Shellfish per 100 grams of Edible Fish or Shellfish (Raw Unless Otherwise Stated) Vit ...

356 Part III: Muscle Foods Other Components Seafood, like other animal products, contains cho- lesterol. The cholesterol content ...