Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince
Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition,...
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E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2000 |
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| Umfang: |
8 |
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| Reproduktion: |
Springer Online Journal Archives 1860-2002 |
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| Übergeordnetes Werk: |
in: European food research and technology - 1999, 212(2000) vom: Jan., Seite 31-38 |
| Übergeordnetes Werk: |
volume:212 ; year:2000 ; month:01 ; pages:31-38 ; extent:8 |
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| 520 | |a Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions. | ||
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(DE-627)NLEJ202103129 DE-627 ger DE-627 rakwb eng Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince 2000 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions. Springer Online Journal Archives 1860-2002 Mendes, R. oth Vital, R. oth Bandarra, N. M. oth in European food research and technology 1999 212(2000) vom: Jan., Seite 31-38 (DE-627)NLEJ188993959 (DE-600)1476605-x 1438-2385 nnns volume:212 year:2000 month:01 pages:31-38 extent:8 http://dx.doi.org/10.1007/s002170000185 GBV_USEFLAG_U ZDB-1-SOJ GBV_NL_ARTICLE AR 212 2000 1 31-38 8 |
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(DE-627)NLEJ202103129 DE-627 ger DE-627 rakwb eng Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince 2000 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions. Springer Online Journal Archives 1860-2002 Mendes, R. oth Vital, R. oth Bandarra, N. M. oth in European food research and technology 1999 212(2000) vom: Jan., Seite 31-38 (DE-627)NLEJ188993959 (DE-600)1476605-x 1438-2385 nnns volume:212 year:2000 month:01 pages:31-38 extent:8 http://dx.doi.org/10.1007/s002170000185 GBV_USEFLAG_U ZDB-1-SOJ GBV_NL_ARTICLE AR 212 2000 1 31-38 8 |
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(DE-627)NLEJ202103129 DE-627 ger DE-627 rakwb eng Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince 2000 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions. Springer Online Journal Archives 1860-2002 Mendes, R. oth Vital, R. oth Bandarra, N. M. oth in European food research and technology 1999 212(2000) vom: Jan., Seite 31-38 (DE-627)NLEJ188993959 (DE-600)1476605-x 1438-2385 nnns volume:212 year:2000 month:01 pages:31-38 extent:8 http://dx.doi.org/10.1007/s002170000185 GBV_USEFLAG_U ZDB-1-SOJ GBV_NL_ARTICLE AR 212 2000 1 31-38 8 |
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(DE-627)NLEJ202103129 DE-627 ger DE-627 rakwb eng Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince 2000 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions. Springer Online Journal Archives 1860-2002 Mendes, R. oth Vital, R. oth Bandarra, N. M. oth in European food research and technology 1999 212(2000) vom: Jan., Seite 31-38 (DE-627)NLEJ188993959 (DE-600)1476605-x 1438-2385 nnns volume:212 year:2000 month:01 pages:31-38 extent:8 http://dx.doi.org/10.1007/s002170000185 GBV_USEFLAG_U ZDB-1-SOJ GBV_NL_ARTICLE AR 212 2000 1 31-38 8 |
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(DE-627)NLEJ202103129 DE-627 ger DE-627 rakwb eng Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince 2000 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions. Springer Online Journal Archives 1860-2002 Mendes, R. oth Vital, R. oth Bandarra, N. M. oth in European food research and technology 1999 212(2000) vom: Jan., Seite 31-38 (DE-627)NLEJ188993959 (DE-600)1476605-x 1438-2385 nnns volume:212 year:2000 month:01 pages:31-38 extent:8 http://dx.doi.org/10.1007/s002170000185 GBV_USEFLAG_U ZDB-1-SOJ GBV_NL_ARTICLE AR 212 2000 1 31-38 8 |
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Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince |
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Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions. |
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Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions. |
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Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ202103129</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210706092032.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">070527s2000 xx |||||o 00| ||eng c</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ202103129</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2000</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">8</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract A study on the effect of the vacuum level and leaching time on the washing of lean sardine (Sardina pilchardus) mince was carried out. An experimental design was performed according to the statistical model of central composite design of response surface methodology. Proximate composition, water-holding capacity (WHC) and soluble protein were determined in the mince. Lipid classes and fatty acids were further analysed in the minces and in the extracted solutions. The WHC was greatest in the mince washed at atmospheric pressure for 40 min, and corresponded to the lowest fat content. The highest soluble protein extraction was obtained at intermediate values of pressure (382 mmHg) and time of washing (20 min). The fat initial content (4.6 %) was reduced by approximately 50% and was significantly affected by extreme vacuum levels (4 mmHg and 760 mmHg) and longer washing periods. Triacylglycerols were extracted the most, mainly at intermediate pressure values and increased washing periods. Polar lipids were next in abundance and were not extracted during washing. Polyunsaturated fatty acids were the major group of fatty acids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) the most representative, being predominantly extracted at extreme pressure levels and increased periods of washing. DHA was more abundant in the washed mince, whereas the level of EPA was proportionally higher in the emulsions.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="f">Springer Online Journal Archives 1860-2002</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mendes, R.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Vital, R.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bandarra, N. M.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">in</subfield><subfield code="t">European food research and technology</subfield><subfield code="d">1999</subfield><subfield code="g">212(2000) vom: Jan., Seite 31-38</subfield><subfield code="w">(DE-627)NLEJ188993959</subfield><subfield code="w">(DE-600)1476605-x</subfield><subfield code="x">1438-2385</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:212</subfield><subfield code="g">year:2000</subfield><subfield code="g">month:01</subfield><subfield code="g">pages:31-38</subfield><subfield code="g">extent:8</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1007/s002170000185</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-SOJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">212</subfield><subfield code="j">2000</subfield><subfield code="c">1</subfield><subfield code="h">31-38</subfield><subfield code="g">8</subfield></datafield></record></collection>
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7.400197 |