bluuebunny/crossref_metadata_2025 huggingface dataset:
Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to Flavor
Authors: McCAIN G. R. , BLUMER T. N. , CRAIG H. B. , STEEL R. G.
Published: August 2006

SUMMARY— The free amino acids and total ninhydrin positive material (NPM) in a 1% picric acid extract from dry‐cured hams were measured after six different periods of aging. Correlation coefficients were calculated between amino acid values and taste panel scores. Significant (P < .051 increases were observed for NPM, serine, glutamic acid, threonine, leucine and isoleucine (not separated), valine, phenylalanine, proline, tyrosine, alanine, glycine and histidine during successive aging periods. Correlation coefficients between NPM and the organoleptic measurements of aged flavor, acidity, elasticity, crumbliness and softness were all highly significant. It k postulated that the increase in free amino acids can be attributed to action of the naturally occurring cathepsins. The free amino acids and their changes in concentration in relationship to flavor are discussed.
Browning and Associated Properties of Porcine Muscle
Authors: BOWERS JANE A. , HARRISON DOROTHY L. , KROPF DONALD H.
Published: August 2006

SUMMARY— A split‐plot design was used to study browning and associated properties of LD muscles from 12 Duroc and 12 Poland China barrows. Pigs were: (1) untreated, (2) sugar‐fed 1 week before slaughter, and (3) fasted 48 hr, then exercised to exhaustion before slaughter. One half of each carcass was cooled at 30°F and the other at 42°F. Loins and hams were evaluated for “quality” using the Wisconsin 5‐point scale.

Muscles from Durocs had more marbling and ether extract than muscles from Poland Chinas; total moisture and Gardner reflectance values (browning) were lower in muscles from Durocs than in those from Poland Chinas. Color and firmness scores for hams were not affected by breed, but firmness scores of loins were higher (P < 0.05) for Durocs than for Poland Chinas. Glycogen, pH and reducing sugar values were similar for both breeds.

Antemortem treatment had no significant effect on marbling. Usually muscles of sugar‐fed pigs had the lowest; untreated pigs, intermediate; and exercised pigs the highest color and firmness scores. Glycogen was higher (P < 0.05) in muscles from sugar‐fed animals than in muscles from untreated or exercised animals. Muscles of sugar‐fed pigs had the highest reducing sugar and lowest pH and reflectance values; those of exercised pigs had the lowest reducing sugar and the highest pH and reflectance values. Untreated pigs had intermediate values for those factors.

Muscles chilled at 42°F had lower firmness, color, and marbling scores and higher reducing sugar values than those chilled at 30°F. Simple correlation coefficients indicated relationships between reflectance values and total moisture, pH, ether extract, and reducing sugar; whereas, partial correlation coefficients indicated relationships between reflectance and ether extract and reducing sugar. As reducing sugar and/or ether extract increased, the degree of browning increased. Also, regression analyses indicated that ether extract and reducing sugar were the important factors affecting browning.
The Non‐Saponifiable Constituents of Lettuce
Authors: KNAPP F. , AEXEL R. , NICHOLAS H. J.
Published: August 2006

SUMMARY— By means of thin‐layer chromatography, gas‐liquid chromatography and chemical analyses the following substances were identified in dried Iceberg lettuce (Lactztca sativ L.): ceryl alcohol, β‐sitosterol, stigmasterol, campesterol and the glycosides of the latter three sterols. An unidentified substance, probably a sterol, was detected by gas‐liquid chromatography. A mixture of triterpenes identified as containing β‐amyrin, ã‐amyrin and Ψtaraxasterol was also found.
Fatty Acid Composition of the Inner and Outer Layers of Porcine Backfat as Affected by Energy Level, Sex and Sire
Authors: KOCH D. E. , PARR A. F. , MERKEL R. A.
Published: August 2006

SUMMARY— The effects of energy level, sex and sire upon the fatty acid composition of porcine fackfat were studied in two separate experiments. In both experiments, the inner layer of backfat consistently contained more total saturated fatty acids, primarily accounted for by stearic acid, and contained less palmitoleic, oleic, and linoleic acids than the outer layer. None of the variables in either experiment significantly (P >.0.5) affected the differences between layers.

In Experiment 1, energy levels below 80% of full feed significantly (P < .01) decreased stearic acid content and increased linoleic acid content. In Experiment 2 the fatty acid composition of backfat from pigs fed 80% of full feed did not differ significantly (P > .05) from full‐fed pigs.

Backfat from spayed gilts had significantly (P < .01) less linoleic acid than that from boars or barrows, while boars had a significantly (P < .01) higher content of linoleic acid than the other sexes. In Experiment 1, the backfat from barrows contained significantly (P < .01) more stearic acid than that from gilts.

The data from both experiments indicated that sire significantly (P < .01) affected the linoleic acid content of the backfat, while the results of Experiment 2 also showed significant (P < .01) sire effects upon the palmitic, palmitoleic, and stearic acid contents.
Kinetics of the Enzymatic Development of Pyruvic Acid and Odor in Frozen Onions Treated with Cysteine C‐S Lyase
Authors: SCHWIMMER SIGMUND , GUADAGNI D. G.
Published: August 2006

SUMMARY— Extracts of commercially frozen onion, although possessing considerable peroxidase and catalase activity, were devoid of strong flavor and of L‐cysteine sulfoxide lyase activity, the enzyme considered to be responsible for the development of onion flavor. These extracts, having been shown to retain the precursor(s) to such flavor, were selected as model in situ substrates for a study of the kinetics of odor production catalyzed by the L‐cysteine C‐S lyase of Albizzia lophanta seed endosperm. The results suggest that both odor and pyruvic acid may be produced via the same enzyme but that the odor is formed after the formation of pyruvic acid. From the data it has been calculated that the odor threshold value of some of the enzymatically produced odor‐bearing constituents in onions may be less than one part per billion.
The Free Amino Acids of Israel Orange Juice
Authors: COUSSIN B. R. , SAMISH ZDENKA
Published: August 2006

SUMMARY— Twenty‐two Israel orange juice samples were analyzed chromatographically, and 16 free amino acids were identified with seven different solvent systems. Aspartic acid, glutamic acid, lysine, alanine, and proline were identified with all 7 solvent systems; asparagine with 6; serine with 5; arginine, valine and leucine with 4; γ‐amino‐butyric acid with 3; glycine, methionine and phenylalanine with 2; and threo‐nine and tyrosine with 1. The presence of isoleucine in Israel orange juice appears doubtful.

A quantitative estimation of the free amino acids indicates that amounts of aspartic acid, serine, and alanine are high compared with California orange juice, but glutamic acid and lysine are low.
Development of an Isotonic‐Isometric Rigorometer
Authors: SCHMIDT G. R. , CASSENS R. G. , BRISKEY E. J.
Published: August 2006

SUMMARY— A multi‐unit rigorometer has been developed to (a) make it possible to study extensibility (isotonic) and tension (isometric) changes in several muscles (red and white) simultaneously, under identical conditions, (b) make it possible to control the environment (aqueous or gaseous) around each of several muscle strips being monitored simultaneously and (c) facilitate additional biochemical studies of isotonic and isometric parameters of fresh and/or glycerinated fibers. The rigorometer is an enclosed, temperature controlled, environmental chamber designed specifically for studies on strips of parallel muscle fibers. The chamber will accommodate six muscle strips of varying sizes and has a wide adjustment for degree of sensitivity. Small cylinders have also been specially designed to facilitate separate controls of aqueous and gaseous environments surrounding each muscle strip. This multi‐unit rigorometer is a further development of the rigorometer originally described by Briskey et al. (1962). The details of the design and application of this rigorometer are discussed.
Rate of Deterioration of Freeze‐Dried Salmon as a Function of Relative Humidity
Authors: MARTINEZ F. , LABUZA T. P.
Published: August 2006

SUMMARY— The rates of several deteriorative reactions, including lipid oxidation, astacene pigment loss, carbon dioxide production, and production of non‐enzymatic browning pigments, were studied in freeze‐dried salmon at 37°C and at several relative humidities. Results previously obtained in cellulosic model systems containing methyl linoleate were confirmed by data on oxygen absorption as a function of moisture content. Both the rate of the initial peroxide mono‐molecular decomposition and the peroxide value decreased as the water content was increased. Astacene pigment loss was reduced significantly by the higher moisture contents; non‐enzymatic browning was increased. The significance of the reactivity of water at low moisture contents was demonstrated by its effect on the various reactions.
The Chemical Nature and Precursors of Clarified Apple Juice Sediment
Authors: JOHNSON GESTUR , DONNELLY BRENDAN J. , JOHNSON DUANE K.
Published: August 2006

SUMMARY— Although considerable work has been done on the sediment sometimes formed in clarified apple juice upon storage, the sediment itself has not been completely characterized as to its chemical composition and the precursors involved. The fact that the sediment yielded phloroglucinol and protocatechuic acid upon alkali fusion and amino acids upon acid hydrolysis indicated that the sediment was a polymeric phenolic‐protein complex. The variable nitrogen, mineral and ash contents of different sediments and the variable amino acid composition of the protein fraction in conjunction with the behavior of the sediments on Sephadex gel columns indicated the heterogeneous nature of this material. Poly‐amide thin‐layer chromatography and calorimetric analyses have shown that leucoanthocyanidins and catechins are the main precursors of the polymeric phenolic component. Chlorogenic acid appears to play an insignificant role in sediment formation. The amino acid composition was determined by the use of an amino acid analyzer and the mineral content was estimated, quantitatively, by means of an atomic absorption spectrophotometer.
Ester Content and Jelly pH Influences on the Grade of Pectins
Authors: SMIT CHRISTIAN J. B. , BRYANT EDWIN F.
Published: August 2006

SUMMARY— A series of samples with percent esterification ranging from 73.7 to 28.6 was prepared under acid conditions at room temperature from lemon peel pectin that had been precipitated with aluminum. Molecular weight, as determined by viscosity in 1% Calgon, and galacturonic acid content remained unaltered during demethylation while equivalent weight decreased. Setting time increased until an ester content of around 50% was reached. At lower ester values setting time decreased again.

Maximum jelly grades were obtained at an ester content of ca. 45%. However, at this ester level the pH at which a high jelly grade was obtained was very low and the grade decreased very rapidly as the jelly pH was increased to values above pH 2.2. The maximum grade obtained with a particular sample decreased and the pH at which this maximum grade could still be obtained increased as the ester content was increased above ca. 45%. Below this ester level, the maximum grade as well as the maximum pH at which this grade could be obtained decreased with ester content.
Olfactory Threshold, in Relation to Age, Sex or Smoking
Authors: VENSTROM DELPHA , AMOORE JOHN E.
Published: August 2006

SUMMARY— The individual olfactory thresholds of 97 persons toward 18 odorants were analyzed statistically. There is a significant logarithmic deterioration with age, the average loss of sensitivity being 50% in 22 years. Any influence of sex or smoking is negligible.
Volatile Flavor Components from Green Peas (Pisum Sativum).
Authors: MURRAY K. E. , SHIPTON J. , WHITFIELD F. B. , KENNETT B. H. , STANLEY G.
Published: August 2006

SUMMARY— The volatile alcohols of unblanched frozen green peas were separated from the total volatiles by chromatography on silica gel at 0°C and examined by combined gas chromatography‐mass spectrometry and where possible by infrared spectroscopy. Thirteen saturated and nine unsaturated alcohols were positively identified: methanol, ethanol, propan‐l‐01, butan‐1‐01, butan‐2‐01, 2‐methylpropan‐l‐01, pen‐tan‐l‐01, pentan‐3‐01, P‐methylbutan‐1‐01, 3‐methylbutan‐l‐01, hexan‐l‐01, heptan‐l‐01, octan‐l‐01, pent‐l‐en‐3‐01, cis and trens pent‐2‐en‐l‐01, cis and trans hex‐3‐en‐l‐01, trans hept‐2‐en‐l‐01, trans act‐2‐en‐l‐01, act‐1‐en‐3‐01 and cis non‐3‐en‐l‐01. Several other alcohols were also present and, of these, trans hex‐2‐en‐l‐01, cis and trans hept‐3‐en‐l‐01 and nonan‐l‐01 were tentatively identified.

The interconnecting system between gas chromatograph and mass spectrometer permitted the collection, for IR analysis, of material from the identical gas chromatographic peak on which the mass spectrum was obtained.
Specificity in Thermal Hydrolysis of Triglycerides
Authors: BUZIASSY C. , NAWAR W. W.
Published: August 2006

SUMMARY— Samples of triglycerides and triglyceride mixtures were heated in the presence of water under controlled conditions and the released fatty acids quantitatively analyzed by gas chromatography. Experiments with both a mixture of monoacyl‐triglycerides and glycerides with equimolar amounts of randomly distributed fatty acids showed a preference for the hydrolysis of the shorter chain and the unsaturated fatty acids. The C4, C8, C12, and C18:1, fatty acids were used in the above mixtures. A trilaurin, in which the fatty acid in the P‐position is labelled with C14, was synthesized. When the free acids released by heat were analyzed by a combination gas chromatographic‐radioactivity detector system, no evidence for a positional specificity was apparent.
Frozen Geese Quality as Affected by Sex and Breed
Authors: LARMOND ELIZABETH , PETRASOVITS A. , MERRITT E. S. , TAPE N. W.
Published: August 2006

SUMMARY– The eating quality of meat from Pilgrim, Hungarian and Chinese geese and their crosses was examined in 88 geese, equal numbers of males and females, in two experimental plans. Flavor and tenderness were ranked by an experienced taste panel. A modified Warner‐Bratzler shearing device was used for tenderness determinations. Data were obtained for cooking rates, yield, color and moisture content. Variance components were estimated for tenderness measurements on the Warner‐Bratzler Shear.

A difference among the genotypes was observed only for percent fat. Small, but statistically significant, differences between sexes were observed for cooking rate, percent meat, moisture of breast meat and color of breast and thigh meat.
Polyphenolic Compounds in Canned Tomato Pastes
Authors: RIVAS NILO , LUH B. S.
Published: August 2006

SUMMARY– Polyphenolic compounds in canned pastes made from W‐14.5 tomatoes (Lycopersicum esculentum, Mill) were extracted with methanol and ethyl acetate. The compounds. were separated by two‐dimensional paper chromatography with n‐butanol‐acetic acid‐water (4:1:5 v/v) and 2% acetic acid as solvents. Twelve spots were found when the chromogenic reagent was FeCl3K3Fe(CN)6. The individual compounds were identified by their R, values and color reactions with Fecl3K3Fe(CN)6, diazotized paranitroaniline, Hoepfner, sodium borohydride, and vanillin‐HCI reagents, fluorescent behavior, and absorption spectra. Present in the extracts of tomato pastes were two chlorogenic acid isomers, two caffeic acid derivatives, rutin, naringenin, caffeic acid, and ferulic acid. Naringenin and trans‐chlorogenic acid were present in larger amounts than the other polyphenolic compounds.
Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in Turkeys
Authors: WELBOURN J. L. , HARRINGTON R. B. , STADELMAN W. J.
Published: August 2006

SUMMARY– Studies were conducted to determine the effect of different chilling procedures after slaughter on the tenderness of the breast and thigh muscles of turkeys as measured by shear press values. Measuring sarcomere lengths determined the effect of the chilling procedures on length of muscle fibrils and their correlation with shear press values. Three chilling treatments were used: (1) 16°C for three hr; (2) 16°C for 45 min, 8°C for 45 min, and 0°C for 90 min; and (3) 0°C for 3 hr. The 0°C treatment for 3 hr resulted in a significant increase in shear press values for thigh muscle in both studies. Shear values also increased for breast muscle in the same 0°C treatment group, but not significantly. Shear values for the left thigh muscle were significantly higher than for the right in Experiment I, while in Experiment II hens had significantly higher thigh shear values than toms. In Experiment I with younger birds, shear values were significantly higher in the breast muscle of toms than in hens. The surface slice of 3 slices of breast muscle had higher shear values in both experiments. Chilling treatments resulted in a progressive shortening of sarcomere lengths in breast and thigh muscles with decreasing temperature, and the sarcomere lengths were shorter for breast muscle than for thigh. No significant correlations were found between shear values of breast and thigh muscles, or between shear values and sarcomere length.
Arbutin and a Related Glucoside in Immature Pear Fruit
Authors: DURKEE A. B. , JOHNSTON F. B. , THIVIERGE P. A. , POAPST P. A.
Published: August 2006

SUMMARY– Arbutin (p‐hydroxyphenyl‐β‐D‐glucoside) was separated from other phenols in an extract of immature fruit of Pyrus C.V. Kieffer by preparative paper chromatography and isolated as the penta‐acetyl derivative. A monoacetylarbutin (p‐hydroxyphenyl‐6‐0‐acetyl‐β‐D‐glucoside) was identified in the same pear extract. In addition, arbutin was found in both mature and immature pears, but at much higher levels in the immature fruit.
Tolerance of Bacteria for Quaternary Ammonium Compounds
Authors: SOPREY P. R. , MAXCY R. B.
Published: August 2006

SUMMARY– Escherichia coli and Pseudomonas fluorescens followed similar patterns of adaptation to tolerate quaternary ammonium compounds. E. coli approached a tolerance at 28 μg/ml in nutrient broth after 12 to 14 daily transfers. P. fluorescens adapted more rapidly in a similar medium, reaching a level of 120 μg/ml in 12 days. During the adaptation process, there was a gradual buildup of numbers of individual cells that tolerated the essential plateau of maximum tolerance. A reverse process was true during loss of tolerance from growth in the absence of quaternary ammonium compounds.

The cells of adapted cultures were more resistant when low exposures of quaternary ammonium compounds were used to determine germicidal effectiveness. There was no apparent difference, however, between the non‐adapted and the adapted cultures, when concentrations and exposures approaching standard recommendations were used. The results indicate adaptation is an unlikely contributor to an objectionable microflora on properly cleaned food handling equipment.
Intestinal Flora and Chicken Flavor
Authors: HARRIS NATHOLYN D. , STRONG DOROTHY H. , SUNDE M. L.
Published: August 2006

SUMMARY– Chickens, including those reared under germfree, gnotobiotic (in contact only with Clostridium perfringens, Escherichia coli, and Streptococcus faecalis) or conventional conditions were compared for flavor utilizing the triangle taste testing technique. Dark and light meat were evaluated separately. The results of these tests indicated a highly significant difference between the flavor of germfree and conventional chicken meat, a difference of lower significance between gnotobiotic and conventional chicken meat and no significant difference between the ‐flavor of gnotobiotic and germfree chicken meat. Meat from the conventionally‐reared chickens had a stronger and more characteristic chicken flavor than that from germfree chickens. These results indicate that bacteria present in the intestinal tract do affect flavor of the meat of the chicken.
Photoxidation of Cholesterol in Spray‐dried Egg Yolk Upon Irradiation
Authors: CHICOYE E. , POWRIE W. D. , FENNEMA O.
Published: August 2006

Photoxidation products of cholesterol in spray‐dried yolk exposed to nonionizing radiation were examined by thin‐layer chromatography (TLC), gas‐liquid chromatography (GLC) and infrared spectroscopy. Irradiation of yolk solids by radiant energy from either a 40‐watt fluorescent lamp (about 280 hr) or summer sunlight (5 hr) brought about the formation of at least 5 photoxidation derivatives of cholesterol as demonstrated by TLC and GLC. The major oxidation products were identified as 7‐ketocholesterol, 7α and 7β‐hydroxycholesterols, cholesterol‐5β,6β‐oxide and cholestane‐3β,5α,6β‐triol. Neither fresh yolk or unirradiated spray‐dried yolk (held at 25°C for 1 year) contained significant amounts of typical autoxidation products of cholesterol.
Anthocyanin Pigments of Rhubarb, Canada Red
Authors: WROLSTAD R. E. , HEATHERBELL D. A.
Published: August 2006

The anthocyanin pigments of rhubarb (Rheum rhaponticum‘Canada Red’) were extracted with 0.02% methanolic HCI and partially purified by use of cation‐exchange resin. The pigments were separated into two bands with paper and cellulose thin‐layer chromatography. The purified pigments were characterized by their R, values, partial acid hydrolysis, identification of the aglycones and sugars after complete hydrolysis, and their spectral properties. The main pigment (87% of the total anthocyanins) was identified as cyanidin‐3‐glucoside and the second (13%) is proposed to be cyanidin‐3‐rutinoside.
Polycyclic Hydrocarbon Composition of Wood Smoke
Authors: RHEE KI SOON , BRATZLER L. J.
Published: August 2006

Eleven polycyclic hydrocarbons derived from predominantly hard maple sawdust smoke have been separated and identified. The hydrocarbons were isolated and separated stepwise by a combination of liquid‐liquid extraction, chromatography on silicic acid, thin‐layer chromatography with acetylated cellulose powder and chromatography on aluminum oxide. They were characterized by ultraviolet and fluorescence studies on the fractions thus obtained from the aluminum oxide column. The polycyclic hydrocarbons found in the hardwood sawdust smoke include naphthalene, acenaphthene, fluorene, phenanthrene, anthracene, pyrene, fluor‐anthene, 1,2‐benzanthracene, chrysene, 3,4‐benzopyrene and 1,2‐benzopyrene. Analysis of whole wood smoke and the vapor phase obtained by an electrostatic air filter showed only quantitative differences.
Electrophoretic Comparison of Anthocyanin Pigments in Eight Varieties of Sour Cherries
Authors: von ELBE J. H. , BIXBY D. G. , MOORE J. D.
Published: August 2006

SUMMARY– Electrophoresis and paper chromatography were used to establish the identity and the relative pigment concentrations in eight varieties of sour cherries using the pigments of Montmorency cherries as standards: (1) Marasca Moscata, (2) Wczesna Z Prinn, (3) Del Nord, (4) Königliche Amarelle, (5) Triaux, (6) Schattenmorelle, (7) Marasca di Ostheim and (8) Flemish Red. It was found that all varieties contained cyanidin‐3‐gentiobioside and cyanidin‐3‐rhamnoglucoside as their major anthocyanin pigments. All varieties except Flemish Red contained cyan‐idin‐3‐monoglucoside as a minor component. A second minor component of cyanidin‐3‐diglycoside was found in Wczesna Z Prinn, Del Nord, Schattenmorelle and Marasca di Ostheim. In all cases, the major pigments were approximately in the same relative concentrations as previously found in Montmorency cherries.
Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of Bologna
Authors: BRATZLER L. J. , SPOONER MILDRED E. , WEATHERSPOON J. B. , MAXEY JEANNETTE A.
Published: August 2006

SUMMARY– Phenol, carbonyl and acid determinations were made on layers of bologna that had been smoked during processing. Similar samples were evaluated for intensity of smoke flavor by taste panel. Correlation coefficients between phenols, carbonyls, acids and taste panel evaluation of smoke flavor intensity were 0.81, 0.37 and 0.32, respectively. Thus, phenols appear to be the principal contributor to smoke flavor and aroma.
Semiautomated Thiocyanate Method for Determining Peroxide Values of Lipids
Authors: STARKOVICH J. A. , ROUBAL W. T.
Published: August 2006

SUMMARY– A liquid‐flow semiautomated ferrous thiocyanate procedure, designed for use in monitoring peroxide values of extracted oils, is presented. Twenty samples per hour can be measured by means of a system using conventional manifold tubing and AutoAnalyzer components.
Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures
Authors: STONE HERBERT , OLIVER SHIRLEY M.
Published: August 2006

–The relative sweetness of sugars and sugar mixtures was studied. In addition to the simple sugars (sucrose, dextrose and fructose), the amino acids, glycine and D, L‐alanine, and the synthetic sweeteners, calcium cyclamate and sodium saccharin, were studied. Using the method of magnitude estimation, considerable data were obtained about relative sweetness over a reasonably wide concentration range. Only two sessions per subject were required to obtain meaningful results. Relative sweetness of the sugars was found to increase with increasing concentration—a pattern quite similar for all the sugars. Changing the reference or reference concentration resulted in shifts in the relative sweetness values for a particular sugar; however, these changes were consistent at all concentrations tested. Slope values for the individual sugars were in good agreement with previously reported results. The individual subjects responses showed a consistent pattern throughout the 10‐month period.

Synergistic effects, as much as 20 to 30%, were noted in several sugar mixture combinations but not all concentrations. The data support the concept that there are optimal mixture combinations. The potential applications of these observations are discussed.
Composition of Montmorency Cherry Essence. 1. Low‐boiling Components
Authors: STINSON E. E. , DOOLEY C. J. , FILIPIC V. J. , HILLS C. H.
Published: August 2006

—The low‐boiling neutral components of a commercial Montmorency cherry essence were concentrated by distillation. Individual components were separated and identified by gas cohromatography and mass spectrometry. The identifications were confirmed by gas co‐chromatography with known compounds. Ethanol and methanol were the most abundant low‐bolling substances. These compounds were estimated to comprise 9 and 0.5% of the essence, respectively. The next most abundant compound was acetaldehyde. Other compounds present included diethyl ether, propionaldehyde, acetone, isobutyraldehyde, methyl acetate and ethyl acetate. The estimated concentrations of these compounds in the original essence are given in each instance.
Influence of Free Fatty Acids on Sweet Cream Butter Flavor
Authors: MCDANIEL M. R. , SATHER L. A. , LINDSAY R. C.
Published: August 2006

A threshold pattern for the even‐numbered free fatty acids (FFA) in butter depended on chian‐length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain‐length increased through hexanoic and octanoic acids. Threshold values decreased from octanoic acid through dodecanoic acid as the chain‐length increased. The determination of AFT values for FFA in butter allowed an estimation of the importance of fatty acids in butter flavor. Mixture threshold results obtained support the concept that flavor components interact at subthreshold concentrations. Decrease in preference was shown for butter containing suprathershold levels of total FFA.
Influence of Temperature on Some Biochemical Characteristics of Pseudomonas Associated with Spoilage of Chicken
Authors: REY C. R. , KRAFT A. A. , SEALS R. G. , BIRD E. W.
Published: August 2006

Studies were conducted with four cultures of Pseudomonas isolated from frozen chicken. The effect of temperature on some biochemical activities of the organisms was evaluated and the individual response of the cultures to temperature was determined. Growth, survival and production of the green fluorescent pigment, pyoverdine, and extra‐cellular proteinase and lipase activities were used as indices of the ability of pseudomonads to produce spoilage. The four isolates differed in their ability to perform the metabolic functions mentioned. The cultures were incubated at 15°, 5°, −18°, and −29°C. Assays for proteolysis were made by means of a dye binding method; lipolysis was determined by titration of free fatty acids released from chicken fat, and a photo‐fluorometer was used to measure fluorescent pigment. Growth was determined by colony count. At temperatures above 0°C, survival was better and growth and enzyme activity were more extensive at 5° than at 15°C. Proteinase activity increased continuously, even when viable cells were decreasing; lipase production was correlated with growth. Formation of pyoverdine declined faster than did cell numbers. Survival of the cultures was better at −18° than at −29°C, Impairment of pyoverdine secretion was observed after exposure of the organisms to freezing temperatures, but the activity of the extracellular enzymes was not affected at temperatures below 0°C. No marked differences were observed among cultures in rate of cell division, but maximum populations, survival of organisms and stability of the proteolytic, lipolytic and fluorescent activities of the isolates were inversely related to biochemical activity above 0°C.
Connective Tissues from Normal and Pale, Soft and Exudative (PSE) Porcine Muscles. 2. Physical Characterization
Authors: McLAIN P. E. , PEARSON A. M.
Published: August 2006

The epimysial connective tissues from normal and PSE longissimus dorsi muscles were subjected to physical characterization. No differences in conventionally determined shrinkage temperatures were observed. However, differential thermal analysis (DTA) studies revealed that epimysium from PSE tissues had lower onset and recovery temperatures and contained a higher percentage of components melting at low temperatures than that from normal tissues. The epimysium from PSE muscles also had a higher initial moisture and lower dry matter content. Epimysial connective tissues underwent osmotic swelling in neutral solutions, with those from PSE muscles imbibing significantly more water than that from normal muscles. Dry matter content decreased during neutral swelling, probably due to a loss of ground substance. Collagen from PSE muscles had a molecular weight between cross‐links (Mc) of 6.37 ± 104 and a resultant cross‐link density of 5.23/ molecule, while normal tissues had corresponding values of 4.67 ± 104 and 7.73. These differences were only significant at the 10% level.
Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs
Authors: PANKEY R. D. , STADELMAN W. J.
Published: August 2006

—Laying pullets were fed a low fat semipurified diet or the low fat diet supplement with 10% vegetable oil (corn, soybean, olive, safflower or hydrogenated coconut oil). The eggs were analyzed for change in the fatty acid composition of the total yolk lipids with time on the diet and for fatty acid composition of the triglyceride, cephalin and lecithin fractions of lipovitellin and lipovitellenin. Determinations were made for volume of sponge cakes, emulsification, and lipid content of stored eggs. A taste panel was used to assess any difference in flavor and mouth feel of yolk from stored eggs. The fatty acid composition of the total yolk lipids was influenced by all dietary fats. The major change was in the linoleic acid at the expense of oleic acid with corn, soybean and safflower oil. Olive oil increased the oleic acid and hydogenated coconut oil increased lauric, myristic and myristoleic acids. The fatty acid composition of the fractions of the lipoproteins was influenced by the dietary fats and varied between fractions. Differences were noted between sponge cake volume with eggs of low fat, corn oil, soybean oil and hydrogenated coconut oil diets. The dietary fats did not appear to affect emulsification capacity or migration of the yolk. A taste panel was unable to differentiate on the basis of flavor or mouth feel the egg yolk from the several treatments.
Free Amino Acids in Bovine Muscles and Their Relationship to Tenderness
Authors: FIELD R. A. , CHANG YET‐OY
Published: August 2006

—Free amino acid (FAA) analyses were conducted on 87 I. dorsi and 58 b. femoris samples from cattle varying in sex, breeding and age to study the relationships between these muscle constituents and Warner‐Bratzler Shear values. The b. femoris contained greater amounts of FAA than the I. dorsi and was significantly tougher. Muscles from a line of cattle that tended to be more tender possessed greater amounts of FAA. With few exceptions the I. dorsi of steers contained greater amounts of FAA than the same muscle from bulls. Differences in bull muscles due to age were not significant for any FAA. Steer muscle with low shear values tended to possess greater amounts of FAA than steers with high shear values. Although not significantly correlated individual and total FAA increased slightly with increasing tenderness within beef muscles.
The Release of Dipicolinic Acid from Spores of Bacillus stearothermophilus NCA 1518
Authors: ROTMAN Y. , FIELDS M. L.
Published: August 2006

Both pH of the spore suspensions and autoclaving time affect the release of dipicolinic acid (DPA) from spores. At pH 14 maximum release of DPA was obtained for spore suspensions of both variants autoclaved at 250°F for 15 min. With the smooth variant. maximum release of DPA was achieved at pH 7.0. Autoclaving at 250°F for 15 and 70 min was required for complete release of DPA from spores of the smooth and the rough variants. Loss of viability of spores of both variants succeeded complete release of DPA.
A Study on the Sporulation of Rough and Smooth Variants of Bacillus stearothermophilus
Authors: ROTMAN Y. , FIELDS M. L.
Published: August 2006

—Sporulation of the two variants, rough and smooth, of B. stearothermophilus NCA 1518 was studied in three complex media, nutrient agar, nutrient broth and trypticase soy agar. The rough variant sporulated best on nutrient agar enriched with one ppm manganese with or without yeast extract but did not sporulate in liquid media. Aerated broth fortified with yeast extract and one ppm manganese was found to be the best sporulating medium for the smooth variant. The effects of calcium, cobalt, and dextrose on the sporulation of the two variants are discussed.
Nutritive Value of 1, 2‐Dichloroethane‐Extracted Fish Protein Concentrate
Authors: ERSHOFF BENJAMIN H. , RUCKER PERRY G.
Published: August 2006

—Studies were conducted on the nutritive value of fish protein concentrate (FPC) preparations produced by extracting cod fillet with 1, 2‐dichloroethane (DCE). These were fed to immature rats at either a 20% dietary protein level or at a 10% protein level in conjunction with 10% casein protein. Findings were compared to those from immature rats fed diets containing 10 or 20% casein protein. Nutritive value of the FPC preparations was dependent on the temperature and length of time at which extraction occurred. Rats fed diets containing 10 or 20% casein protein. Nutritive value of the FPC preparations was dependent on the temperature and length of time at which extraction occurred. Rats fed diets containing FPC extracted at 65°± 2°C or 40°± 2°C for 24 hr or at a temperature of 83°C for 6 hr or 3 hr and vacuum dried without steaming were normal in appearance and exhibited increments in body weight and feed efficiency comparable to those of rats fed similar diets containing 20% casein protein. FPC prepared under similar conditions except that it was extracted for 24 hr at 83°C without replacing evaporated solvent during the last 6 hr of extraction was toxic. Subjecting the latter to vacuum steaming for 45 min at 10 in. of vacuum eliminated its toxic properties as determined in a 7‐day feeding test, although some impairment of its nutritional value was still manifest. Cod fillet prepared by the same procedure as the toxic material except that evaporated solvent was replaced at 2‐3 hr intevals throughout the entire 24‐hr period of extraction was non‐toxic in a 7‐day feeding test and differed only slightly from casein in nutritive value.
The Anthocyanins of Strawberry, Rhubarb, Radish and Onion
Authors: FULEKI TIBOR
Published: August 2006

—The presence of a large number of previously unnoticed anthocyanins was demonstrated in strawberry, rhubarb, radish and onion. The number of anthocyanins found in this survey and those reported previously (in brackets) in each plant were: strawberry: 6 (4), rhubarb: 3 (2), radish: 13 (5), onion: 8 (3). Some of the chromatograms indicated that the number of anthocyanins present was even greater than that. A quantitative difference was found between the anthocyanin pattern of the examined varieties. The survey was carried out using paper chromatography on Whatman No. 3 MM paper with two new solvent systems of high resolving power. The solvents were: 1‐butanol‐benzene‐formic acid‐water (100: 19: 10: 25) and 1‐butanol‐formic acid‐water (100: 25: 60).
Freezer Burn of Animal Tissue. 7. Temperature Influence on Development of Freezer Burn in Liver and Muscle Tissue
Authors: KAESS G. , WEIDEMANN J. F.
Published: August 2006

SUMMARY: Various treatments found previously to affect the development of freezer burn at −10°C (Kaess et al. 1962a, 1967a,b) were applied to slices of beef liver and muscle stored at −20°C. While the general pattern of the development of freezer burn was similar to that obtained at −10°C, evaporative weight losses needed to produce a definite intensity of burn were significantly lower at −20°C. Although less freezer burn developed in low fat livers than in high fat livers at −10°C, fat content had no influence at −20°C. The layer of condensed cells at the evaporating surfaces was thinner at −20°C than at −10°C. Immersion of the tissues in solutions of glycerol or sodium chloride before freezing was effective in controlling freezer burn except with muscle slices cut across the fibers. In similar experiments carried out at −4°C desiccation of the tissue always resulted in the formation of the characteristic condensed layer at the surface but no ireezer burn developed.
Hydrolytic Enzymes in Bovine Skeletal Muscle. 3. Activity of Some Catheptic Enzymes
Authors: LUTALO‐BOSA A. J. , MACRAE H. F.
Published: August 2006

SUMMARY: The present study was undertaken to examine the effects of pH, substrate concentration, time of incubation and temperature on proteolytic activity in the skeletal muscle of the bovine and to determine in this tissue enzymatic activities resembling those of cathepsins B, C and D. Maximal proteolytic activity was observed at either pH 3.8 or at pH 4.8 depending upon the enzyme studied. Activities of cathepsins B, C and D were determined in both supernatant and particulate fractions of two bovine muscles and rat liver by the use of synthetic or natural substrates. Comparison of the activities in bovine muscle with those in rat liver showed that total cathepsin B activity in skeletal muscle was approximately 52% of the activity obtained in rat liver whereas cathepsins C and D activities were approximately 2 and 25%, respectively.
Stimulation of Gas Production and Growth of Clostridium perfringens Type A (No. 3624) by Legumes
Authors: ROCKLAND LOUIS B. , GARDINER BARBARA L. , PIECZARKA DENNIS
Published: August 2006

SUMMARY: Dry beans and other legumes contain an unidentified factor which stimulates rapid growth and gas production by Clostridium perfringens, Type A. This factor may be related to the flatus‐inducing properties of dry beans. it is suggested that flatus gases are the product of accelerated gas production by the intestinal anaerobe. Gas production and growth of C. perfringens were inhibited by some of the same antibiotics that are known to block flatulence in higher animals. Hydrogen and carbon dioxide, the major constituents in flatus gases, were also found to be the primary gases collected over cultures of the anaerobe grown in a synthetic medium. Bland foods, such as rice and barley, evoked minimal responses. Pure carbohydrates including lactose, raffinose, stachyose and starch had no effect on gas production when the organism was grown in a complete basal medium containing glucose. An assay procedure has been developed for measuring the response of the microorganism to various substrates. This procedure should facilitate isolation, purification and characterization of the unknown factor. If a direct relationship can be established between this factor and the flatulence factor in dry beans, the assay procedure should find applications in establishing a flatus index for foods and aid in the development of nonflatulent food products.
The Cause of Discoloration of Hard Cooked Egg Rolls
Authors: SCHNELL P. G. , VADEHRA D. V. , BAKER R. C.
Published: August 2006

SUMMARY: The brownish discoloration of coagulated albumen in hard cooked egg rolls by ultraviolet (UV) radiation involves the splitting and conformation changes of the peptide chain as suggested by an increase in the amount of nonprotein nitrogen and aromatic amino acids. The presence of water was essential in the development of discoloration, indicating that hydroperoxides and/or peroxides produced from water by the action of UV radiation could cause oxidation of tryptophan. The oxidative type of reaction was confirmed by the development of a similar brown color when coagulated albumen was heated in the presence of oxidizing agents. The discoloration could be prevented by reducing agents, however, once the color has been developed the agents become ineffective. Therefore, a two step mechanism was suggested for the UV discoloration of coagulated albumen: first, the peptide chain is hydrolyzed resulting in an increase in the amount of tryptophan available; second, the tryptophan molecule is oxidized producing a brown color.
Utilization of Amide Nitrogenby the Young Rat
Authors: WOMACK MADELYN , JR. JAMES E. WILSON
Published: August 2006

SUMMARY: Effects on body nitrogen gains of supplying nonessential nitrogen as glutamic or aspartic acids, as glutamine or asparagine or as wheat were investigated. It was found that nitrogen gains of rats fed diets containing only purified amino acids as the nitrogen source and relatively high levels of amide nitrogen were significantly lower than those of rats fed the same amounts of total nitrogen, all as α‐amino nitrogen. However, they were significanty higher than those of rats fed the same amounts of α‐amino nitrogen, but no additional amide nitrogen, indicating some effect of amide nitrogen in body nitrogen storage. Rats fed ad libitum consumed more of the glutamine‐containing diet than of one containing isonitrogenous amounts of glutamic acid; analysis of covariante indicated that ad libitum‐fed rats also utilized the nitrogen of glutamic acid more efficiently than that of glutamine. Addition of enough sodium bicarbonate to neutralize the hydrochlorides of dietary amino acids had no effect on utilization of amide nitrogen. No differences in nitrogen utilization were found between two groups of rats fed different levels of amide nitrogen as wheat.
Sensory Differentiation of Beef Tenderness and Juiciness Components Over Short Intervals of Cooking Time
Authors: ROGERS PATRICIA J. , RITCHEY S. J.
Published: August 2006

SUMMARY: The ability of judges to distinguish differences in juiciness and six components of tenderness of top round steaks cooked at 350°F for 20, 23, 26, and 29 min was studied by use of a paired comparison design. Concurrently, the effects of cooking time on cooking losses, percents moisture, nitrogen, and fat, shear values, “loose water” and “immobilized water” were evaluated. Judges detected differences for all factors between steaks cooked 20 and 26 min, but were unable to detect differences between steaks cooked 26 and 29 min. Differences between steaks cooked 20 and 29 min were found for all factors except fragmentation and adhesion.
Hydrogen Sulfide, a Direct and Potentially Indirect Contributor to Cooked Chicken Aroma
Authors: PIPPEN E. L. , MECCHI E. P.
Published: August 2006

SUMMARY: The 35 parts per billion (ppb) H2S in freshly prepared broth and the 180 to 730 ppb H2S in meat of freshly simmered, roasted and fried chicken all substantially exceed the 10 ppb H2S odor threshold in water. Hence, HeS contributes directly to the aroma of these products. Freezing, thawing and reheating can reduce the H2S in broth to subthreshold levels thus indicating the transient nature of its direct contribution to aroma. In a model system, H2S was passed through molten chicken fat containing 5% acetaldehyde. After expulsion of excess H2S and acetaldehyde the residual highly odorous fat exhibited a fixed sulfur content. These exploratory results, together with related results reported in the literature, suggest that a reaction beween HIS and acetaldehyde was involved and that such interactions between H2S and carbonyls in fat could be quite general. Thus H2S mav also contribute to cooked chicken flavor and aroma through the formation of such secondary products.
Transaminases of Skeletal Muscle. 1. The Activity of Transaminases in Post‐Mortem Bovine and Porcine Muscles
Authors: HAMM REINER , KÖRMENDY LÀSZLO , GANTNER GYULA
Published: August 2006

SUMMARY: The activity of glutamic‐oxaloacetic transaminase (GOT) and glutamicpyruvic transaminase (GPT) of bovine and porcine muscle tissue and muscle press juice was determined. The total GPT activity of muscle tissue is about one tenth of the GOT activity. There are no remarkable differences in the activities of GOT and GPT between these slaughter animals and other species (rat, rabbit and man). The GOT activity of the longissimus dorsi muscle of pigs is significantly higher than that of the same bovine muscle. The mitochondrial (GOTM) and sarcoplasmic isozymes (GOTB) of GOT in skeletal muscles of cattle and pigs were determined after electrophoretic separation. The ratio GOTM:GOTS in skeletal muscle was found to be about 1:1. There is only a small decrease in GOT activty during storage of muscle tissue at 0 or +4°C for several weeks postmortem. The small activity of GOTM in the muscle press juice does not substantially change during storage of muscle tissue under these conditions, indicating that there is no drastic change of the mitochondrial structure during aging of meat. Bacterial spoilage of meat, however, results in the release of GOTM from the mitochondria.
A Texture Profile of Foodstuffs Based upon Well‐defined Rheological Properties
Authors: SHERMAN P.
Published: August 2006

SUMMARY: Many attributes contribute to texture, and panel tests should be so arranged that all these attributes are analyzed. The texture profile concept used by Szczesniak and her co‐workers is critically examined, and several modifications are proposed. The new scheme consists of primary, secondary and tertiary categories. These terms are not used in the philosophical sense proposed by Locke. Primary attributes are analytical composition, particle size and size distribution, particle shape, air content etc. There are only three secondary attributes viz., elasticity (E), viscosity (η) and adhesion (N). The tertiary characteristics are basically the responses most often used in sensory analysis of texture. Tertiary characteristics are derived from a complex blending of two or more secondary attributes. The former can be regarded as falling within a three dimensional continuum which has the secondary attributes as coordinate axes. Consequentiy all tertiary attributes can be represented by rectangular coordinates of the form (αE, βn, γN) where α, β, and γ represent the respective magnitudes of the three secondary attributes. Since solids, semisolids and fluids have characteristic values of these attributes, it should be possible to predict panel responses from mechanical strain‐time tests, which are carried out at the approximately constant rate of shear operative during mastication, and adhesion tests.