Controlling water activity for short-term preservation of fresh cattlehide for collagen and leather production / R. L. Henrickson in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA), Vol. XXVII (Année 1982)  

[article]  inJOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. XXVII (Année 1982) . - p. 192-205 Titre : Controlling water activity for short-term preservation of fresh cattlehide for collagen and leather production Type de document : texte imprimé Auteurs : R. L. Henrickson, Auteur ; Lynette A. C. Sweet, Auteur Année de publication : 1982 Article en page(s) : p. 192-205 Note générale : Bibliogr. Langues : Américain (ame) Index. décimale : 675 Technologie du cuir et de la fourrure Résumé : Short-term (up to seven days) preservation of cattlehide intented for production of both collagen and leather necessitates the development of new approaches for microbial control. A method utilizing a 4 percent acetic acid wash and a combination of sodium chloride and hydrolyzed starch-polyacrylonitrile graft copolymers ("super slurpers") to regulate water activity (Aw) may offer a feasibile way of maintaining microbiostatic conditions to meet food-grade requirements or produce a quality hide with minimum handling, processing, and storage. This process could be adapted to current industrial practice with few changes in procedures or equipment. Added benefits would be more sanitary working conditions, less pollution problems, and easier handling of hides with extented preservation possibilities at ambient temperatures (25 to 28°C). Note de contenu : - Methods - Comparison of "super slurpers" - Discussion - Suggested procedure for industrial application En ligne : https://drive.google.com/file/d/1g07-lPx1F9-mLD9yReaSF4CEBF4yTvoi/view?usp=share [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=17443 [article]

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
008515	-	Périodique	Archives	Documentaires	Exclu du prêt

Hide collagen as a food / R. L. Henrickson in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA), Vol. LXXV (Année 1980)  

[article]  inJOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. LXXV (Année 1980) . - p. 464-470 Titre : Hide collagen as a food Type de document : texte imprimé Auteurs : R. L. Henrickson, Auteur ; L. L. Ebro, Auteur ; P. J. Sneed, Auteur Année de publication : 1980 Article en page(s) : p. 464-470 Note générale : Bibliogr. Langues : Américain (ame) Index. décimale : 675 Technologie du cuir et de la fourrure Résumé : Collagen has some potential application in food systems as a bonder, filler, extender, moisturizer, texturizer and nitrient enhancer. The concept of using fibrous bovine hide collagen as a food additive is relatively new. Food-grade collagen from limed bovine hide splits has been assessed as an acceptable addition to ground beef when substituted at a level of 20 percent or less for the lean in a beef loaf. Bonding of fat and moisture were shown to increase without a significant decrease in tenderness. The sensory attributes of the meat were shown to be acceptable by a trained panel. The use of fibrous collagen in bologna has been of interest. Studies involving volume change, shrinkage, fat emulsification, moisture, color, total nitrogen and hydroxyproline content have been assessed. The effects of using air-dried collagen on the sensory attributes of quick bread are reported. Items such as plain muffins, whole wheat muffins, and sweet whole wheat loaf were evaluated. Basic studies of fibrous collagen indicated that NaCl and Na2SO4 depress the hydration of collagen in the pH range 4.0 to 8.0. Beyond thses values NaCl especially increased collagen hydration. The addition of oxidizing (NaIO3) or reducing (NaSO3) salts depressed the hydration capacity of freeze-dried collagen in the pH range 4.0 to 9.0. Note de contenu : - Coarse bologna - Fine bologna - Applesauce cake - Carrot cake - Yeast bread En ligne : https://drive.google.com/file/d/1sHhPFx5PkEbITOWYZYbCBxW14gaKSV6n/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=17797 [article]

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
008513	-	Périodique	Archives	Documentaires	Exclu du prêt

Hide protein as a food additive / R. L. Henrickson in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA), Vol. LXXIX (Année 1984)

[article]  inJOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. LXXIX (Année 1984) . - p. 132-145 Titre : Hide protein as a food additive Type de document : texte imprimé Auteurs : R. L. Henrickson, Auteur ; Turgut, Auteur ; B. R. Rao, Auteur Année de publication : 1984 Article en page(s) : p. 132-145 Note générale : Bibliogr. Langues : Américain (ame) Index. décimale : 675 Technologie du cuir et de la fourrure Résumé : Meat and other food products have fallen prey to proteins from many sources. Some of these proteins are extenders while others provide desirable, functional and quality attributes. Proteins from soya, wheat, milk, fish and whey are used as binders, texture modifiers, water-holders, fat emulsifiers, gel formers, and, in some cases, they improve process efficiency. Consequently, the addition of one or more of the available proteins to food such as meat, provide consumer benefits by improving quality while reducing cost. Consumers have accepted these proteins not only for economic reasons, but also because technology has provided products that are taste appealing. Non-meat proteins have been permitted by Federal Meat Inspection regulations, in an all meat product, at level up to 3.5% of the finished sausage product and in chili con carne and barbecuc sauce up to 8%. Soy protein has been permitted at the 30% level in hamburger for use in the school lunch program. Animal derived gelatin has been used both as a food and as an additive since the 18th century, with pig skin being the major source of food-grade gelatin on the market today. In addition, pig skin is used extensively as a snack food of various types. On the other hand, bovine hide protein, as mature collagen, has received GRAS status only as regenerated collagen for use in making sausage casings. Even though the physico-chemical basis of some functional characteristics of proteins are little understood, proteins are not functional unless accompanied by an aqueous phase. Therefore, hydration is an important characteristic of a protein in imparting functional properties such as swelling, gelation, solubility, viscosity, wettability, emulsification, cohesion, adhesion, elasticity and foaming in a food system. These protein properties are directly related to the manner in which the protein interacts with water in a product. Thus, the hide protein-water interaction in a bologna emulsion is important. The objective of this research was to re-emphasize that native bovine hide collagen has functional properties, that may be useful in many processed food products. Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=9370 [article]

Réservation

Réserver ce document

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
008084	-	Périodique	Bibliothèque principale	Documentaires	Disponible

---

1 (1 - 3 / 3)