Mincing

Frozen fish fingers and similar products are made from a mixture of different fish that arrive at the processing plant as frozen blocks of the average size 62.7 x 254 x 482 mm (thick x width x length). The frozen blocks are minced and the still frozen minced fish blocks are mixed and pressed into the desired shape, covered with batter and bread crumbs, baked on the outside (still with a frozen core), packed and stored in a deep freezer. 

For these reasons Reaktions-Chromatographie [7] ( Chromatographie fonctio-nelle sur couche mince [1,2]) is steadily gaining in importance. Here the reaction, which also then takes on the role of a clean-up step, is performed at the start or in the concentration zone of the TLC plate. 

Tissne-sncrose homogenate (minced tissue + 0.25M sucrose buffer)... 

Hacke,/. hoe mattock pick hatchet ax, hacken, D.f. hack, chop mince hoe. 

Hacker, rn. chopper hacker hoer. Hack-fleisch, m. chopped meat, minced meat, -friichte, /.pi. hoed vegetables, esp. potatoes, turnips, and cabbage, -kultur, /. truck gardening, -maschine, /. chopper chipper hoer. -messer, n. chopping knife, chopper, -salz, n. salt for minced meat, -schnitzel, n.pl. Lumber) hogged chips. 

Harz-saure, /. resin acid, resinic acid, -aeife, /. resin soap rosin soap, -sikkativ, n. rosin drier, -spiritus, m. rosin spirit, -spur, /. trace of resin or rosin, -stippe, /. (Paper) rosin speck, rosin spot, -stoff, m. resinous substance, -talgseife, /. tallow-rosin soap, yellow household soap, -tanne, /. pitch fir. -teer, m. resinous tar. -wasser, n. resin water, -zahl,/. resin number rosin number, -zement, m. resinous cement, haschen, v.t. tk i. eatch, seize, haschieren, hatch hash, mince. 

Zergliederung, /. decomposition, analysis dis section dismimberment. Zergllederungs-kunde, -kunst, /. anatomy, zerhackezt, v.t. cut to pieces, chop up, mince. Zerhacker, m. chopper (Elec.) vibrator. 

Kember, P. N., and Astell-Burt, P. J., Plasma-Enhanced CVD of Tungsten and Tungsten Silicide, Vide, Couche Minces, 42(236) 167-173 (Mar.-Apr., 1987)... 

Mincing, cooking and maturing expose meat products to oxidative stress for a long time so that antioxidants added for lipid protection are slowly destroyed on storage. Onion juice is a powerful antioxidant in meat products, more efficient than garlic juice. Lipid hydroperoxides are reduced to inactive hydroxyl derivatives by reaction with sulphur compounds present in those juices. 

Green tea Tea catechins (300 ppm is typically required) Raw minced beef, pork, poultry and fish Cooked red meat, poultry and fish Frozen chicken meat Effect up to four times that of a-tocopherol Inhibits pro-oxidative effect of added NaCl Protection of a-tocopherol in muscles when added to chicken feed Tang et al., 2001c Tang et al., 2001b Tang et al., 2002... 

NIELSEN J H, S0RENSEN B, SKIBSTED L H, BERTELSEN G (1997) Oxidation iu pre-cooked minced pork as influenced by chill storage of raw pork, Meat Sci, 46, 191-7. 

TANG s, SHEEHAN D, BUCKLEY D J, MORRISSEY p A and KERRY J p (200 Ic) Anti-oxidaut activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle, Int J Food Sci Techn, 36, 685-92. 

Carrots (Boleo) were peeled by 2% NaOH at 88-96°C for 4 minutes, minced by a meat mincer (2 mm) and homogenised for 2 minutes by an ULTRA-TURRAX T25 homogenizer (from Jahne Kunkel). The carrot mash was preheated to 45°C (20 minutes) before the enzyme preparations, 25 mg enzyme protein/kg mash, were added. The enzymes were dissolved in water to give a dilution of 5% (v/v) of the carrot mash. The mash was incubated at 45°C under stirring (60 rpm) for 2 hours, before the enzymes were inactivated at 86°C for 5 minutes in a microwave oven. Finally the purees were homogenised for 1 minute by ULTRA TURRAX. The viscosity of the puree was measured by a BROOKFIELD viscosimeter Model DV-n + with spindle A from HELIPATH SPINDLE SET at 2.5 rpm thermosta-ted at 50°C. The stability of the puree was measured as the sediment (in %) after centrifugation in 10 ml tube a 1660 x g for 10 minutes. 

A 20-g sample of the minced vegetables or fmits is placed in a blender cup, 100 mL of acetone are added and the mixture is shaken vigorously on a mechanical shaker for 30 min. The homogenate is filtered under vacuum through a funnel fitted with a filter paper, and the residue is shaken with 100 mL of acetone and then filtered again. The filtrates are combined and concentrated to about 20 mL using a vacuum rotary evaporator. 

For fruits and vegetables, mince and homogenize 1 kg of the sample with a mixer together with an appropriate amount of water, if necessary, and weigh 50 g of the sample. For small fruit samples such as citron, kabosu lime and rind, weigh 20-25 g of the sample. For beans, after grinding the sample, weigh 20 g of the sample and add 40 mL of distilled water to swell the sample for 2h. 

A 50-g amount (in the case of powder tea, 25 g) of each minced and homogenized plant sample is weighed into a 500-mL flask with a ground stopper and 100 mL of water are added. After standing for 2 h, 150 mL of acetone are added and the flask is vigorously shaken with a shaker for 30 min. The mixture is Altered by suction through a Alter paper with a layer of diatomaceous earth 1-cm deep. The residue on the filter paper is returned to the flask and re-extracted with 100 mL of acetone by shaking for 10 min and the mixture is filtered. The combined filtrate in the round-bottom flask is concentrated to less than 100 mL under reduced pressure below 40 °C. 

Apple and pear. Sample is minced and homogenized after removing the core and parts around hollows in the top and bottom of the fruit. 

Eggplant and strawberry Sample is minced and homogenized after removing calyxes. Watermelon and melon Sample is minced and homogenized after removing pericarp. Cucumber Sample is minced and homogenized after removing peduncle. 

Peach Sample is divided into pulp and peel (exocarp), and these two parts are minced and homogenized. 

A 10-g amount of each minced and homogenized plant sample is weighed into a 300-mL volumetric flask, 100 mL of methanol-water (7 3, v/v) are added and the mixture is shaken vigorously for 30 min. The resulting mixture is filtered with a glass filter by suction. The residue is re-extracted with lOOmL of the same solvent and filtered. The combined aqueous methanol extracts are transferred into a 500-mL round-bottom flask and concentrated to 30 mL under reduced pressure below 45 °C. 

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