| 1. |
- Andersson, Rolf E., et al.
(author)
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HPLC analysis of organic acids in lactic acid fermented vegetables
- 1983
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In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. - 0044-3026. ; 176:6, s. 440-443
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Journal article (peer-reviewed)abstract
- An HPLC technique is described for the analysis of organic acids in lactic acid fermented vegetables. An Aminex HPX-87 column with 0.013 M-H 2SO 4 as mobile phase was used. Separation data are presented for oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic, and butyric acids. Interference problems from sugars are also reported. © 1983 J. F. Bergmann Verlag.
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| 2. |
- Leufven, A., et al.
(author)
-
Polymer films as aroma barriers at different temperatures
- 1992
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In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. - 0044-3026. ; 194:4, s. 355-359
-
Journal article (peer-reviewed)abstract
- The effectiveness of five polymer films as aroma barriers at 5° C, 25° C and 75° C was investigated by determining their permeability, diffusion, and solubility coefficients for aldehyde vapours. Ethylvinyl acetatelaminated polyethene was not a better aldehyde barrier than its unlaminated counterpart. Polyvinyl chloride was found to be an inferior aldehyde barrier at 5° C compared to the other investigated polymers. © 1992 Springer-Verlag.
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| 3. |
- Nilsson, K., et al.
(author)
-
Enzyme leakage in muscle tissue of rainbow trout (Oncorhynchus mykiss) related to various thawing treatments
- 1994
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In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. - 0044-3026. ; 198:3, s. 253-257
-
Journal article (peer-reviewed)abstract
- Frozen rainbow trout (Oncorhynchus mykiss) was thawed so that different tempering times, followed by different duration times in the temperature intervall called the latent zone (LZ), were obtained. The different thawing treatments resulted in different effects on the muscle membrane system. To estimate the resulting tissue damage, the leakage of the lysosomal enzymes ?-glucosidase (E.C. 3.2.1.20) and ?-N-glucosaminidase (E.C. 3.2.1.30) was measured as the relationship between the enzyme activity in centrifuged tissue fluid (CTF) and in total homogenate. The volume and protein content of the CTF were also measured. The tempering rate seemed to influence the enzyme leakage more than different duration times in the LZ. Slow tempering increased the enzyme leakage more than fast tempering. Samples taken 1 h in the LZ showed an increased activity compared with samples taken directly after completed tempering. No significant further increase was found in samples taken after 10 or 24 h in the LZ, either for the rapidly or the slowly tempered group. © 1994 Springer-Verlag.
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| 4. |
- Nilsson, K., et al.
(author)
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The effect of storage on ice and various freezing treatments on enzyme leakage in muscle tissue of rainbow trout (Oncorhynchus mykiss)
- 1993
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In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. - 0044-3026. ; 197:1, s. 3-7
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Journal article (peer-reviewed)abstract
- In order to study the biochemical changes in fish muscle during ice storage and freezing-thawing processes, the activities of certain marker enzymes in the cell interstitial fluid from muscle tissue of rainbow trout (Oncorhynchus mykiss) were measured. The enzymes analysed were: lysosomal ?-glucosidase (E.C. 3.2.1.20), ?-N-glucosaminidase (E.C. 3.2.1.30) and acid phosphatase (E.C. 3.1.3.2). The activity in centrifuged tissue fluid (CTF) was compared with the activity in total homogenate. When ice storage was varied between 3 and 14 days, it did not affect enzyme leakage into the CTF significantly. However, there was a distinct difference between fresh fish and fish iced even for only 1 day, which gave increased leakage of marker enzymes. When the ice-stored samples were subject to a freezing-thawing cycle they showed a marked increase in enzyme activity in the press juice. When the freezing process was varied so as to achieve different freezing rates, the slowest freezing rate caused the highest enzyme leakage. © 1993 Springer-Verlag.
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