Pub Date : 1977-03-01DOI: 10.1080/10408397709527227
K Lorenz, V A Lee
There is a need for reeducation of the population, especially in developed countries, as to the value of cereals in the diet. Cereals provide calories and important nutrients to the diet. Refined cereal products and unrefined cereals have certain advantages and disadvantages. With refinement, some nutrients and fiber are removed, but the body is better able to make use of certain nutrients. Essential nutrients are being replaced through fortification to compensate for losses in processing. The high fiber content of unrefined cereal products is believed to aid in the prevention of certain diseases. Special dietary bakery products have been introduced for the treatment of conditions generally exacerbated by standard food items. The increased consumption of cereal products appears warranted as a means of decreasing the saturated fat and cholesterol consumption. Cereals and cereal products have been mentioned in connection with allergies, celiac disease, schizophrenia, obesity, dental caries, cancer, atherosclerosis, goiter, and diverticulosis. This review discusses the possible role of cereals in the prevention or cause of these health problems.
{"title":"The nutritional and physiological impact of cereal products in human nutrition.","authors":"K Lorenz, V A Lee","doi":"10.1080/10408397709527227","DOIUrl":"https://doi.org/10.1080/10408397709527227","url":null,"abstract":"<p><p>There is a need for reeducation of the population, especially in developed countries, as to the value of cereals in the diet. Cereals provide calories and important nutrients to the diet. Refined cereal products and unrefined cereals have certain advantages and disadvantages. With refinement, some nutrients and fiber are removed, but the body is better able to make use of certain nutrients. Essential nutrients are being replaced through fortification to compensate for losses in processing. The high fiber content of unrefined cereal products is believed to aid in the prevention of certain diseases. Special dietary bakery products have been introduced for the treatment of conditions generally exacerbated by standard food items. The increased consumption of cereal products appears warranted as a means of decreasing the saturated fat and cholesterol consumption. Cereals and cereal products have been mentioned in connection with allergies, celiac disease, schizophrenia, obesity, dental caries, cancer, atherosclerosis, goiter, and diverticulosis. This review discusses the possible role of cereals in the prevention or cause of these health problems.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 4","pages":"383-456"},"PeriodicalIF":0.0,"publicationDate":"1977-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11550296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1977-01-01DOI: 10.1080/10408397709527238
P Vananuvat
Evaluation of yeast as a main source of protein to replace fish meal or soybean meal in chicken feeds was reviewed in the attempt to establish another source of protein in chicken nutrition. Various substrates used for yeast growth were compiled. The chemical composition and vitamin B content of yeasts were summarized. Amino acids and nucleic acids of yeasts as well as net protein utilization, true digestibility, biological value, and protein efficiency ratio of yeasts and other protein foods were discussed to ascertain the nutritive value of yeast proteins. The results of studies conducted under practical conditions where yeasts were used to replace the extracted soybean meal and fish meal individually or together in commercial feeds were tabulated in detail in terms of growth, feed intake, feed conversion ratio, etc. It appeared that the growth of broilers fed the feeds containing yeast at a level of up to 15 to 20% was almost identical when yeast was added in place of soybean meal, but somewhat retarde...
{"title":"Value of yeast protein for poultry feeds.","authors":"P Vananuvat","doi":"10.1080/10408397709527238","DOIUrl":"https://doi.org/10.1080/10408397709527238","url":null,"abstract":"Evaluation of yeast as a main source of protein to replace fish meal or soybean meal in chicken feeds was reviewed in the attempt to establish another source of protein in chicken nutrition. Various substrates used for yeast growth were compiled. The chemical composition and vitamin B content of yeasts were summarized. Amino acids and nucleic acids of yeasts as well as net protein utilization, true digestibility, biological value, and protein efficiency ratio of yeasts and other protein foods were discussed to ascertain the nutritive value of yeast proteins. The results of studies conducted under practical conditions where yeasts were used to replace the extracted soybean meal and fish meal individually or together in commercial feeds were tabulated in detail in terms of growth, feed intake, feed conversion ratio, etc. It appeared that the growth of broilers fed the feeds containing yeast at a level of up to 15 to 20% was almost identical when yeast was added in place of soybean meal, but somewhat retarde...","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 4","pages":"325-43"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527238","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1977-01-01DOI: 10.1080/10408397709527240
D B Parrish
Formerly, few foods were routinely analyzed for vitamin A, but recent emphasis on nutrient requirements, nutrient labeling, and use of dietary convenience foods has created need for determining vitamin A in a variety of foods. There are many vitamin A methods--some suitable for certain products only. For regulatory purposes, the FDA specifies the AOAC method where it is applicable. However, some food analysts and organizations continue with their own vitamin A methods. If possible, a single, widely applicable general method should be used for vitamin A in foods. Vitamin A may be determined by spectrophotometric, colorimetric, and fluorometric procedures. Sometimes chromatography is required as an important part of the method. Colorimetric procedures with SbCl3 are now most widely used to measure vitamin A (retinol) in foods. If vitamin A content is high enough and extracts sufficiently free of interfering substances, spectrophotometric or flurometric methods are satisfactory. Methods in various stages of development for determining vitamin A in foods are based on flurospectrophotometry, gas-liquid chromatography, high-performance liquid chromatography, and automation. To estimate total vitamin A nutritional value of certain foods may also require determination of vitamin A isomerization and contents of carotenes, cryptoxanthin, reinaldehyde, and apo-carotenal.
{"title":"Determination of vitamin A in foods--a review.","authors":"D B Parrish","doi":"10.1080/10408397709527240","DOIUrl":"https://doi.org/10.1080/10408397709527240","url":null,"abstract":"<p><p>Formerly, few foods were routinely analyzed for vitamin A, but recent emphasis on nutrient requirements, nutrient labeling, and use of dietary convenience foods has created need for determining vitamin A in a variety of foods. There are many vitamin A methods--some suitable for certain products only. For regulatory purposes, the FDA specifies the AOAC method where it is applicable. However, some food analysts and organizations continue with their own vitamin A methods. If possible, a single, widely applicable general method should be used for vitamin A in foods. Vitamin A may be determined by spectrophotometric, colorimetric, and fluorometric procedures. Sometimes chromatography is required as an important part of the method. Colorimetric procedures with SbCl3 are now most widely used to measure vitamin A (retinol) in foods. If vitamin A content is high enough and extracts sufficiently free of interfering substances, spectrophotometric or flurometric methods are satisfactory. Methods in various stages of development for determining vitamin A in foods are based on flurospectrophotometry, gas-liquid chromatography, high-performance liquid chromatography, and automation. To estimate total vitamin A nutritional value of certain foods may also require determination of vitamin A isomerization and contents of carotenes, cryptoxanthin, reinaldehyde, and apo-carotenal.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 4","pages":"375-94"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527240","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1977-01-01DOI: 10.1080/10408397709527224
J P Brown
In the past decade, there has been a resurgence of scientific interest in man's intestinal microbiota and its role in determining the normal physiology and health status of the host. The vast majority of fecal and intestinal microbes are strict anaerobes, many extremely sensitive to molecular oxygen. Intestinal anaerobes may outnumber aerobes and facultative anaerobes by a factor of 103 or greater. As a result of newer and more rigorous anaerobic bacteriological procedures for the isolation of gut flora components, viable recoveries of significant fractions (1/3 to 2/3) of the numerous microbes observed by direct microscopic examination of fecal specimens have been achieved. Data from several recent studies put the viable count in normal human feces at 2 to 4 × 1011/g dry weight. Extensive studies of human fecal flora components employing both selective media and nonselective random isolation procedures have revealed an unexpected order of complexity both within and between individuals. It is estimated th...
{"title":"Role of gut bacterial flora in nutrition and health: a review of recent advances in bacteriological techniques, metabolism, and factors affecting flora composition.","authors":"J P Brown","doi":"10.1080/10408397709527224","DOIUrl":"https://doi.org/10.1080/10408397709527224","url":null,"abstract":"In the past decade, there has been a resurgence of scientific interest in man's intestinal microbiota and its role in determining the normal physiology and health status of the host. The vast majority of fecal and intestinal microbes are strict anaerobes, many extremely sensitive to molecular oxygen. Intestinal anaerobes may outnumber aerobes and facultative anaerobes by a factor of 103 or greater. As a result of newer and more rigorous anaerobic bacteriological procedures for the isolation of gut flora components, viable recoveries of significant fractions (1/3 to 2/3) of the numerous microbes observed by direct microscopic examination of fecal specimens have been achieved. Data from several recent studies put the viable count in normal human feces at 2 to 4 × 1011/g dry weight. Extensive studies of human fecal flora components employing both selective media and nonselective random isolation procedures have revealed an unexpected order of complexity both within and between individuals. It is estimated th...","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 3","pages":"229-336"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527224","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11550293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1977-01-01DOI: 10.1080/10408397709527239
U J Salzer
A critical review of the analytical methods employed for the determination of the relevant components of seasonings is presented. Where the available methods were inadequate, new ones have been devised. Particular emphasis has been placed on those methods of analysis that provide a rapid and sufficiently accurate appraisal of seasoning extracts and essential oils from seasonings under routine control laboratory conditions. At the same time, the margin of error of these methods has been determined. The individual seasoning extracts were assessed according to the following criteria: (1) essential oil--cardamom, laurel leaves, cloves, origanum (marjoram), sage, and thyme; (2) essential oil and nonvolatile lipids--dillseed, coriander, caraway, mace, nutmeg, pimento (allspice), and celery seed; (3) essential oil and/or pungent ingredients--capsicum, ginger, and pepper; (4) essential oil and/or coloring matter--turmeric (curcuma) and paprika; (5) essential oil and other components--garlic, onion, and cinnamon.
{"title":"The analysis of essential oils and extracts (oleoresins) from seasonings--a critical review.","authors":"U J Salzer","doi":"10.1080/10408397709527239","DOIUrl":"https://doi.org/10.1080/10408397709527239","url":null,"abstract":"<p><p>A critical review of the analytical methods employed for the determination of the relevant components of seasonings is presented. Where the available methods were inadequate, new ones have been devised. Particular emphasis has been placed on those methods of analysis that provide a rapid and sufficiently accurate appraisal of seasoning extracts and essential oils from seasonings under routine control laboratory conditions. At the same time, the margin of error of these methods has been determined. The individual seasoning extracts were assessed according to the following criteria: (1) essential oil--cardamom, laurel leaves, cloves, origanum (marjoram), sage, and thyme; (2) essential oil and nonvolatile lipids--dillseed, coriander, caraway, mace, nutmeg, pimento (allspice), and celery seed; (3) essential oil and/or pungent ingredients--capsicum, ginger, and pepper; (4) essential oil and/or coloring matter--turmeric (curcuma) and paprika; (5) essential oil and other components--garlic, onion, and cinnamon.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 4","pages":"345-73"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527239","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1977-01-01DOI: 10.1080/10408397709527241
T H Jukes
"Organic" or "organically grown" foods are commonly represented as "food grown without pesticides; grown without artificial fertilizers; grown in soil whose humus content is increased by the additions of organic matter; grown in soil whose mineral content is increased with applications of natural mineral fertilizers; has not been treated with preservatives, hormones, antibiotics etc." The substitution of "organic" for "chemical" fertilizers during the growth of plants produces no change in the nutritional or chemical properties of foods. All foods are made of "chemicals." Traces of pesticides have been reported to be present in about 20 to 30% of both "organic" and conventional foods. These traces are usually within the official tolerance levels. Such levels are set low enough to protect consumers adequately. Indeed, there is no record of a single case of injury to a consumer resulting from the application of pesticides to food crops at permitted levels.
{"title":"Organic food.","authors":"T H Jukes","doi":"10.1080/10408397709527241","DOIUrl":"https://doi.org/10.1080/10408397709527241","url":null,"abstract":"<p><p>\"Organic\" or \"organically grown\" foods are commonly represented as \"food grown without pesticides; grown without artificial fertilizers; grown in soil whose humus content is increased by the additions of organic matter; grown in soil whose mineral content is increased with applications of natural mineral fertilizers; has not been treated with preservatives, hormones, antibiotics etc.\" The substitution of \"organic\" for \"chemical\" fertilizers during the growth of plants produces no change in the nutritional or chemical properties of foods. All foods are made of \"chemicals.\" Traces of pesticides have been reported to be present in about 20 to 30% of both \"organic\" and conventional foods. These traces are usually within the official tolerance levels. Such levels are set low enough to protect consumers adequately. Indeed, there is no record of a single case of injury to a consumer resulting from the application of pesticides to food crops at permitted levels.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 4","pages":"395-418"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527241","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1976-11-01DOI: 10.1080/10408397609527222
J E Kinsella, D H Hwang
The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.
{"title":"Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.","authors":"J E Kinsella, D H Hwang","doi":"10.1080/10408397609527222","DOIUrl":"https://doi.org/10.1080/10408397609527222","url":null,"abstract":"<p><p>The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 2","pages":"191-228"},"PeriodicalIF":0.0,"publicationDate":"1976-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527222","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11244939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1976-11-01DOI: 10.1080/10408397609527221
D K Salunkhe, J Y Do
The aroma of fruits and vegetables may be considered to originate from the basic nutrients such as carbohydrates, proteins, and fats, as well as vitamins and minerals. These nutrients, in turn, are produced by photosynthetic and related metabolic activities occurring in the plant. Current interests in aroma of fruits and vegetables have been shifting from isolation and identification to elucidation of their formation pathways either of biogenetic or processing nature. This article is intended to provide a summary on the development and degradation of aroma of selected major fruits and vegetables, 20 in each category. It reveals that information concerning this matter is still meager at present and that much more exploratory research is needed.
{"title":"Biogenesis of aroma constituents of fruits and vegetables.","authors":"D K Salunkhe, J Y Do","doi":"10.1080/10408397609527221","DOIUrl":"https://doi.org/10.1080/10408397609527221","url":null,"abstract":"<p><p>The aroma of fruits and vegetables may be considered to originate from the basic nutrients such as carbohydrates, proteins, and fats, as well as vitamins and minerals. These nutrients, in turn, are produced by photosynthetic and related metabolic activities occurring in the plant. Current interests in aroma of fruits and vegetables have been shifting from isolation and identification to elucidation of their formation pathways either of biogenetic or processing nature. This article is intended to provide a summary on the development and degradation of aroma of selected major fruits and vegetables, 20 in each category. It reveals that information concerning this matter is still meager at present and that much more exploratory research is needed.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 2","pages":"161-90"},"PeriodicalIF":0.0,"publicationDate":"1976-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527221","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11988648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1976-11-01DOI: 10.1080/10408397609527220
J P Sweeney, J L Weihrauch
A search of the literature has been conducted on the cholesterol content of foods and on the methods for its determination. The amount of cholesterol in food is important because of its possible relationship to the onset of atherosclerosis in humans. Cholesterol is present primarily in foods of animal origin. The main sources in the American diet are eggs, poultry, dairy products, fish and seafood, and meat products. Only a few samples of these products have been analyzed. In many cases there is a wide range in cholesterol values for samples analyzed. Much of the research was conducted many years ago. The most commonly used methods were gravimetric or colorimetric. In many cases the samples investigated were not adequately described. Cholesterol was often determined without isolating it from interfering materials. Although some of the cholesterol values reported in the literature appear to be reasonably accurate, there is an urgent need for reinvestigation of the cholesterol content of foods using more recently developed methods of analysis.
{"title":"Summary of available data for cholesterol in foods and methods for its determination.","authors":"J P Sweeney, J L Weihrauch","doi":"10.1080/10408397609527220","DOIUrl":"https://doi.org/10.1080/10408397609527220","url":null,"abstract":"<p><p>A search of the literature has been conducted on the cholesterol content of foods and on the methods for its determination. The amount of cholesterol in food is important because of its possible relationship to the onset of atherosclerosis in humans. Cholesterol is present primarily in foods of animal origin. The main sources in the American diet are eggs, poultry, dairy products, fish and seafood, and meat products. Only a few samples of these products have been analyzed. In many cases there is a wide range in cholesterol values for samples analyzed. Much of the research was conducted many years ago. The most commonly used methods were gravimetric or colorimetric. In many cases the samples investigated were not adequately described. Cholesterol was often determined without isolating it from interfering materials. Although some of the cholesterol values reported in the literature appear to be reasonably accurate, there is an urgent need for reinvestigation of the cholesterol content of foods using more recently developed methods of analysis.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 2","pages":"131-59"},"PeriodicalIF":0.0,"publicationDate":"1976-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527220","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11988647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1976-09-01DOI: 10.1080/10408397609527218
Z Sikorski, J Olley, S Kostuch
Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described. These changes are caused by concurrent action of partial dehydration due to the freezing out of water, exposure of the proteins to inorganic salts which are concentrated in the remaining nonfrozen fluid, interactions with free fatty acids liberated from phospholipids and with lipid oxidation products, and cross-linking by formaldehyde produced in some species of fish as a result of enzymic decomposition of trimethylamine oxide. The extent of protein alterations increases with time and temperature of storage as well as with advanced disintegration of the tissues and intermixing of their components. The role played by the individual factors and the significance of different types of bonds, i.e., hydrophobic adherences, ionic bonds, and covalent cross-links in particular cases are not yet fully disclosed. Retardation of the deteriorative changes of proteins in frozen fish is possible by avoiding high storage temperatures and oxidation of lipids, removing hematin compounds and other constituents promoting cross-linking reactions, and by adding cryoprotectors like sugars, several organic acids, amino acids, or peptides.
{"title":"Protein changes in frozen fish.","authors":"Z Sikorski, J Olley, S Kostuch","doi":"10.1080/10408397609527218","DOIUrl":"https://doi.org/10.1080/10408397609527218","url":null,"abstract":"<p><p>Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described. These changes are caused by concurrent action of partial dehydration due to the freezing out of water, exposure of the proteins to inorganic salts which are concentrated in the remaining nonfrozen fluid, interactions with free fatty acids liberated from phospholipids and with lipid oxidation products, and cross-linking by formaldehyde produced in some species of fish as a result of enzymic decomposition of trimethylamine oxide. The extent of protein alterations increases with time and temperature of storage as well as with advanced disintegration of the tissues and intermixing of their components. The role played by the individual factors and the significance of different types of bonds, i.e., hydrophobic adherences, ionic bonds, and covalent cross-links in particular cases are not yet fully disclosed. Retardation of the deteriorative changes of proteins in frozen fish is possible by avoiding high storage temperatures and oxidation of lipids, removing hematin compounds and other constituents promoting cross-linking reactions, and by adding cryoprotectors like sugars, several organic acids, amino acids, or peptides.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 1","pages":"97-129"},"PeriodicalIF":0.0,"publicationDate":"1976-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527218","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11363442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}