ADVANCES IN FOOD RESEARCH VOLUME 23 Contributors to This Volume Kan-lchi Hayakawa Rauno A. Lampi Jane D. Love June Olley A. M. Pearson P. Haridas Rao F. B. Shorland S. R. Shurpalekar S. J. Thrower ADVANCES IN FOOD RESEARCH VOLUME 23 Edited by C. 0. CHICHESTER The Nutrition Foundation, Inc. New York, New York and University of Rhode Island Kingston, Rhode Island G. F . STEWART University of California Davis, California E. M. MRAK University of California Davis, California Editorial Board J. F. KEFFORD S. LEPKOVSKY EDWARD SELTZER W. M. URBAIN E. C. BATE-SMITH W. H. COOK J. HAWTHORN M. A. JOSLYN J. R. VICKERY 1977 ACADEMIC PRESS New York San Francisco A Subsidiary of Harcourt Brace Jovanovich, Publishers London COPYRIGHT @ 1977, BY ACADLMIC PRESS, INC. ALL RIGHTS RESERVED. NO PART O F THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM O R BY ANY MEANS, ELECTRONIC OR MECHANICAL, INCLUDING PIiOTOCOPY, RECORDING, OR ANY INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT PERMISSION IN WRITING FROM T HE PUBLISHER. ACADEMIC PRESS, INC. 111 Fifth Avenue, New York, New York 10003 United Kirr*gdorti Edition priblislred b y ACADEMIC PRESS, INC. ( L O N D O N ) LTD. 24/28 Oval Road, London N W l LIBRARY OF CONGRESS CATALOG CARD NUMBER:48-7808 ISBN 0-12-016423-X PR1NTI.D IN THE UNITED STATES OF AMERICA CONTENTS Contributors t o Volume 23 ......................... . . . . . . . . . . . . . . . . . . . . vii "Warmed-Over" Flavor in Meat. Poultry. and Fish A . M . Pearson. Jane D . Love. and F . B . Shorland I . Introduction ................................................... I1 . Classification and Significance of Lipids .............................. 111. Structure of Lipids .............................................. 1 v. Composition of Animal Fats ....................................... V . Role of Lipids in Meat Flavor-Desirable and Undesirable . . . . . . . . . . . . . . . . VI . Mechanisms of Lipid Oxidation .................................... VII . Development of WOF ............................................ VIII . Prevention of WOF in Meat. Poultry. and Fish ......................... IX . Research Needs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 3 5 20 37 39 46 57 59 61 Mathematical Methods for Estimating Proper Thermal Processes and Their Computer Implementation Kan-Ichi Hayakawa 1. I1. 111. IV . V. VI . Introduction ............................... . . . . . . . . . . . . . . . . . . . . Basic Principles for Determining Proper Heat Processes . . . . . . . . . . . . . . . . . . Published Procedures for Determining Proper Heat Processes . . . . . . . . . . . . . . Computerized Estimation of Heat Processes ........................... ResearchNeeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Nomenclature .................................................. Appendix A: Computer Programming Terminology ..................... Appendix B: Computer Programs ................................... References .................................................... 76 76 83 91 104 106 108 110 139 Abalone-An Esoteric Food June Olley and S . J . Thrower 1. Introduction ................................................... 11. Anatomy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111. AbaIoneasFood ................................................ 144 145 146 V vi IV . V. VI