References.- 1 Solubility of Proteins.- 1.1 Introduction.- 1.1.1 Factors Affecting Solubility of Proteins.- 1.2 Solubility of Meat and Fish Proteins.- 1.2.1 Solubility of Muscle Proteins.- 1.2.2 Solubility of Stroma Proteins.- 1.2.3 Protein Solubility in Processed Meats.- 1.2.4 Solubility of Blood Proteins.- 1.2.5 The Effect of Heating on Solubility of Proteins.- 1.2.6 The Effect of Freezing and Storage When Frozen on Protein Solubility.- 1.2.7 The Effect of Protein Modification and Irradiation Treatment.- 1.3 Solubility of Milk Proteins.- 1.4 Solubility of Egg Proteins.- 1.5 Solubility of Plant Proteins.- 1.5.1 Soybean Proteins.- 1.5.2 Peanut Proteins.- 1.5.3 Pea and Bean Proteins.- 1.5.4 Sunflower Proteins.- 1.5.5 Corn Proteins.- 1.5.6 Miscellaneous Plant Proteins.- References.- 2 Water Holding Capacity of Proteins.- 2.1 Introduction.- 2.2 The Mechanism of Protein-Water Interaction.- 2.2.1 Factors Influencing Water Binding of Proteins.- 2.3 Water Holding Capacity of Proteins in Meat and Meat Products.- 2.3.1 Water Binding Capacity of Muscle Proteins.- 2.3.2 Factors Influencing Water Binding of Muscle Proteins.- 2.3.3 Water Binding in Comminuted Meat Products.- 2.3.4 Milk Proteins in Comminuted Meats.- 2.3.5 Soy Proteins in Comminuted Meats.- 2.3.6 Corn Germ Protein in Comminuted Meats.- 2.4 Water Holding Capacity of Milk Proteins.- 2.5 Water Holding Capacity of Egg Proteins.- 2.6 Water Holding Capacity of Plant Proteins.- 2.6.1 Soybean Proteins.- 2.6.2 Pea and Bean Proteins.- 2.6.3 Sunflower Proteins.- 2.6.4 Corn Proteins.- 2.6.5 Wheat Proteins.- 2.6.6 Miscellaneous Proteins.- References.- 3 Emulsifying Properties of Proteins.- 3.1 Introduction.- 3.2 Hydrophobic and Hydrophilic Properties of Proteins.- 3.3 Interfacial Film Formation and Properties.- 3.4 Factors Affecting the Emulsifying Properties of Proteins.- 3.4.1 Protein Concentration.- 3.4.2 pH of Medium.- 3.4.3 Ionic Strength.- 3.4.4 Heat Treatment and Other Factors.- 3.5 Emulsion Stability.- 3.6 Measuring Emulsifying Properties.- 3.7 Emulsifying Properties of Meat Proteins and Proteins Utilized as Extenders in Meat Products.- 3.7.1 Protein Functionality in Comminuted Meats.- 3.7.2 Emulsifying Properties of Various Muscular Proteins.- 3.7.3 Emulsifying Properties of Blood Proteins.- 3.8 Functionality of Nonmeat Proteins in Comminuted Meats.- 3.8.1 Milk Proteins.- 3.8.2 Soy Proteins.- 3.8.3 Corn and Wheat Germ Proteins.- 3.9 Milk Proteins as Emulsifiers in Food Systems.- 3.9.1 Emulsifying Properties of Caseins and Caseinates.- 3.9.2 Emulsifying Properties of Whey Proteins.- 3.10 Emulsifying Properties of Egg Proteins.- 3.11 Emulsifying Properties of Plant Proteins.- 3.11.1 Soybean Proteins.- 3.11.2 Pea and Bean Proteins.- 3.11.3 Corn Proteins.- 3.11.4 Miscellaneous Proteins.- References.- 4 Oil and Fat Binding Properties Of Proteins.- 4.1 Introduction.- 4.2 Fat Binding Properties of Proteins of Animal Origin.- 4.2.1 Muscle Proteins.- 4.2.2 Soy Proteins in Comminuted Meats.- 4.2.3 The Effect of Corn Germ Protein Flour on Fat Binding in Ground Beef Patties.- 4.2.4 Milk and Egg Proteins.- 4.3 Fat Binding Properties of Proteins of Plant Origin.- 4.3.1 Soy Proteins.- 4.3.2 Pea, Bean and Guar Proteins.- 4.3.3 Corn Germ Proteins.- 4.3.4 Wheat Proteins.- 4.3.5 Cottonseed Proteins.- 4.3.6 Miscellaneous Proteins.- References.- 5 Foaming Properties of Proteins.- 5.1 Introduction.- 5.2 The Mechanism of Foam Formation.- 5.2.1 Factors Affecting Foam Formation.- 5.2.2 Foam Stability.- 5.3 Milk Proteins.- 5.3.1 Factors Affecting the Foaming Properties of Milk Proteins.- 5.4 Egg Proteins.- 5.4.1 The Effect of Processing on Foaming Properties of Egg Proteins.- 5.5 Blood Proteins and Gelatin.- 5.6 The Foaming Properties of Plant Proteins.- References.- 6 Gelling Properties of Proteins.- 6.1 Introduction.- 6.2 The Mechanism of Protein Gel Formation.- 6.2.1 Heat-Induced Gelation.- 6.2.2 Protein-Water Interaction in Gels.- 6.2.3 Factors Affecting the Properties of Gels.- 6.3 Gelling Properties of Meat Proteins.- 6.3.1 Myofibrillar Proteins.- 6.3.2 Sarcoplasmic Proteins.- 6.3.3 Gelation of Red and White Muscle Proteins.- 6.3.4 Factors Affecting the Gelling Properties of Meat Proteins.- 6.3.5 Myosin Blends with Other Proteins and Lipids.- 6.3.6 Fish Proteins.- 6.3.7 Collagen Gelation.- 6.3.8 Blood Proteins.- 6.4 Gelling Properties of Milk Proteins.- 6.4.1 Gelling Properties of Whey Protein Concentrate, Isolate, and Individual hey Proteins.- 6.4.2 The Effect of Heating and Protein Concentration.- 6.4.3 Gelation of Casein.- 6.4.4 Factors Affecting the Gelling Properties of Milk Proteins.- 6.5 Gelling Properties of Egg Proteins.- 6.5.1 Gelation of Egg White.- 6.5.2 Gelation of Yolk.- 6.6 Gelling Properties of Soy Proteins.- References.

Functionality of Proteins in Food

Ballistic impact into fabric and compliant composite laminates

Ultrasound elasticity imaging is a promising method that may eventually allow early detection of many tissue pathologies. However, before elasticity imaging can be applied to its numerous potential clinical applications, the quantitative accuracy of tissue elasticity measurements must be established. Simple 1-D ultrasound elasticity measurements were performed on muscle and liver and compared with independent and established mechanical measurements to investigate both the accuracy and consistency of ultrasound elasticity measurements. In addition, some interesting properties of soft tissue and aspects of the measurement process which should be considered in elasticity measurements are discussed.

Young's modulus measurements of soft tissues with application to elasticity imaging

Control of chemical composition and food quality attributes of cultured fish

The study of the human response to food is a complex and rapidly evolving field. It encompasses a wide range of scientific disciplines, ranging from food science and technology to nutrition, biochemistry, physiology, psychology, marketing and catering. As may be expected in such an interdisciplinary area, numerous scientific concepts have evolved to describe various aspects of the phenomenon under investigation. However, the terminology used to describe these concepts, as well as the methods for measuring them, differ from one discipline to another. Food ‘acceptance’ is one such concept. Since the focus of this chapter concerns factors that influence food acceptance, I would first like to describe and define food acceptance and then to detail the operational approach that we have used to measure it in the laboratory.

Consumer expectations and their role in food acceptance

This report explores the possibility that heat plays a role in the penetration of cloth ballistic panels by 0.22 caliber projectiles. We postulate that heat is generated by friction between the sur...

Heat as a Factor in the Penetration of Cloth Ballistic Panels by 0.22 Caliber Projectiles

Uniaxial compression tests were performed on raw and cooked meat samples prepared from five muscles excised from a single beef hindquarter. The greatest variation of mechanical properties was across the muscle (lateral to medial) rather than along the muscle (origin to insertion). Active muscles showed greater variation and were generally tougher than inactive muscles. By carefully following regions of similar characteristics from raw to cooked slices, linear regression curves for raw vs cooked beef were obtained having correlation coefficients averaging 0.87.

Textural characteristics of beef muscles

The equation of choking for two or more unmixed streams flowing in the same channel is derived in a general form applicable to both self-entrainment and heterogeneous entrainment. The derivation is based on an extension of a method that is shown to give the correct answer when applied to a single stream. Experimental data are presented that show generalized choking to be a reasonable flow-limiting mechanism in situations where other mechanisms are somewhat implausible. Generalized choking is believed to be more likely when the ejector principle is used to modify the degree of expansion that takes place in the exhaust of a jet engine than when the principle is used in the more usual pump and compressor applications.

Choked flow - A generalization of the concept and some experimental data.

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Two experiments were conducted. In the first, 25 untrained subjects judged the hardness and chewiness of three different food samples following either 0, 60, 120, or 180 s of adaptive chewing on an experimental gum compound. No effect of the adaptive chewing was found, in spite of observable and self-reported masticatory fatigue induced by the experimental procedures. These data fail to support the prevalent use of procedural limits on the number and temporal spacing of samples in sensory texture studies. In the second experiment, six groups of subjects (n = 107) judged the hardness and chewiness of two series of food samples that varied in physical size (volume). The groups differed in the degree to which cues about the true size differences were made available. Results showed both hardness and chewiness judgments to increase as a function of sample size, independently of subject awareness of the size differences. These data support the use of procedural controls on sample size, but fail to provide evidence of a size constancy phenomenon. A rheological explanation is proposed to account for the observed sensory effect.

Effects of sample size and prior mastication on texture judgments

Sensory and instrumental measures were made of the edibility characteristics of 18 fish species from the families Lutjanidae and Scorpaenidae. Descriptive sensory analysis and cluster analysis of the data showed Lutjanidae and Scorpaenidae families to differ in texture, but not in flavor. Lutjanidae species were less flaky, less fibrous, less firm, and less chewy than the Scorpaenidae species. Only Atlantic Ocean Perch (Sebastes marinus), Longspinethornyhead (Sebastolobus altivelis), and Shortspinethornyhead (Sebastolobus alascanus), were more similar in texture to the Lutjanidae species than to their own family, Scorpaenidae. Consumer data revealed a similar separation of family groups on the basis of texture, but not flavor. Sensory and instrumental data showed good correlations between both sensory hardness and chewiness and the instrumental parameter of maximum shear stress (r = 0.86 and 0.84, respectively).

Ronald A. Segars

Papers

Heat as a Factor in the Penetration of Cloth Ballistic Panels by 0.22 Caliber Projectiles

Textural characteristics of beef muscles

Choked flow - A generalization of the concept and some experimental data.

Effects of sample size and prior mastication on texture judgments

Sensory and Instrumental Evaluation of Snapper and Rockfish Species