𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Cooking Cottonseed Meats in the Presence of Borax on the Quality of Meals and Oils

✍ Scribed by Gad, T. E. ;El-Zalaki, E. M.

Publisher
John Wiley and Sons
Year
1980
Weight
421 KB
Volume
82
Category
Article
ISSN
0931-5985

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Studies were carried out on cottonseed meats obtained from one of the largest Egyptian factories dealt with oil production. The studies aimed to demonstrate the effect of two different methods of cooking cottonseed meats treated with various concentrations of borax on the gossypol content and on some properties of meals and oils. The results indicated that the borax concentration required to decrease the free gossypol content of the meal by 93% and to completely diminish the total gossypol content of the oil depended on the methods of cooking the meats. The crude oil obtained from the borax treated cooked meats was of very light colour and was easily bleached. The crude protein content of the meals was not affected by the borax concentration but was decreased upon cooking by using the paraffin oil bath.

πŸ“œ SIMILAR VOLUMES

Effect of Various Pressure Cooking Condi
Effect of Various Pressure Cooking Conditions on Gossypol Content of Cottonseed Meal and Oil
✍ Gad, T. E. ;El-Zalaki, E. M. πŸ“‚ Article πŸ“… 1980 πŸ› John Wiley and Sons βš– 399 KB πŸ‘ 1 views

## Abstract Egyptian cottonseed meats were obtained from one of the largest Egyptian factories dealt with oil production in Egypt. Studies were carried out to demonstrate the favorable conditions for cooking meats to produce oil and meal low or even free of gossypol. Cottonseed meats were condition

Effects of combined premortal and postmo
Effects of combined premortal and postmortal electrical treatment on the quality of meat
✍ Specht, H. ;Kunis, J. πŸ“‚ Article πŸ“… 1988 πŸ› John Wiley and Sons 🌐 English βš– 338 KB

Just as postmortal electrical stimulation of rapidly cooled bovine carcass halves generally has positive effects on the quality of meat (pH, meat consistency, water-binding capacity), the same applies to premortal electrical treatment of animals (electrical stunning) or the combined pre-and postmort