bluuebunny/crossref_metadata_2025 huggingface dataset:
The Effects of Freezing on the Survival of Salmonella and E. coli in Pacific Oysters
Authors: DIGIROLAMO R. , LISTON J. , MATCHES J.
Published: August 2006

SUMMARY: A mixed inoculum of Salmonella derby or S. typhimurium and Escherichia coli I was injected into the intestinal region of Pacific oysters (Crassostrea gigas) which were then frozen by four methods. Frozen oysters were stored at O°F, and survival of the inoculated bacteria was determined over a period of two weeks. In separate experiments, inoculated oysters were homogenized and then stored, unfrozen, at 32°F and −30°F (frozen). Routinely, bacterial counts and pH readings were taken of all samples during the course of experiments.

Both species of Salmonella proved to be highly sensitive to freezing, regardless of the freezing method, and showed a survival of 1% or less after 48 hr. E. coli proved less sensitive, showing a wide and capricious variability of survival during the first week of storage, with survival ranging from 10 to 30%. Generally, however, most samples showed a decline comparable to that of salmonellae after two weeks’storage. Because of the fluctuation in E. coli counts after freezing, it is difficult to correlate the numbers of E. colt in frozen shellfish with the count in unfrozen shellfish. Therefore, it would be inappropriate to apply coliform standards for fresh oysters to the frozen product.

In separate studies using inoculated oyster homogenates held at 32° and −30°F for 168 hr, a higher survival rate of E. coli and salmonellae was noted in samples held at −30°F. However, since results obtained were based solely on bacterial counts, it is not possible to say with certainty that these results indicate a protective effect by oyster homogenates against the adverse effects of freezing. Significantly, the results of these experiments did not agree with results obtained with whole oysters, thus indicating the inadvisability of attempting to apply results of homogenate studies to the whole oyster.
Free Amino Acids and Other Nitrogenous Fractions in Wine Grapes
Authors: KLIEWER W. M.
Published: August 2006

SUMMARY: The concentration of eight free amino acids, total nitrogen, amino‐acid fraction nitrogen, and nonamino‐acid‐fraction nitrogen in the juices of 26 red‐ and 23 white‐wine varieties of grapes was determined at early and late stages of fruit maturity. Proline was the most prominent amino acid in 31 of the varieties at early harvest and in 45 of the varieties at late harvest while arginine was the main amino acid in 16 and 3 varieties at early and late harvest, respectively. “Salvador” and “Scarlet” were the only varieties in which α‐alanine was the predominant amino acid. The concentration of total nitrogen in the juices of the various varieties ranged from 44 to 256 mg/100 ml and the amino‐acid fraction nitrogen ranged from 26 to 171 mg/100 ml juice. The amino acid fraction and nonamino acid fraction nitrogen in the juices ranged from 53 to 76% and 23 to 56% of total Kjeldahl nitrogen respectively. Alanine, γ‐aminobutyric acid, arginine, aspartic acid, glutamic acid, proline, serine and theronine accounted for 29 to 72% of the total nitrogen and 47 to 96% of the amino acid fraction nitrogen. Arginine contributed the most nitrogen of the amino acids, accounting for 6 to 44% of the total nitrogen in the juices of the various fruits.
Ethylene Oxide Resistance of Microorganisms Important in Spoilage of Acid and High‐Acid Foods
Authors: BLAKE O. F. , STUMBO C. R.
Published: August 2006

SUMMARY: Resistance values were determined for spores of Bacillus coagulans (var. thermoacidurans), conidiospores of Aspergillus niger, vegetative cells of Lactobacillus brevis, Leuconostoc mesenteroides, Hansenula anomala and Saccharomyces cerevisiae (var. tetrasporus) exposed to a mixture of ethylene oxide (12%)and dichlorodifluoromethane (88%). Exposures were made of organisms deposited on glass and paper discs at 33% relative humidity, 30°C and a pressure to give 700 mg per liter of ethylene oxide. Spores of B. coagulans were also exposed at 40°, 50° and 60°C. The resistance parameter D was determined to characterize the resistance of each organism displaying logarithmic death. Values of z were determined for spores of B. coagulans. The most resistant organism was B. coagulans. The spores of this organism were approximately 1.8 to 8 times more resistant than the vegetative cells of L. mesenteroides or L. brevis. Vegetative cells of H. anomala, S. cerevisiae and conidiospores of A. niger displayed nonlogarithmic death. A. niger was the most resistant of the three.
Comparison of Carbonyl Compounds in Moldy and Non‐moldy Cocoa Beans
Authors: HANSEN A. P. , KEENEY P. G.
Published: August 2006

SUMMARY: Carbonyl compounds in moldy and non‐moldy cocoa beans were converted to dinitrophenylhydrazones and separated into monocarbonyl classes. Growth of mold was always accompanied by relatively large increases in carbonyl concentrations. Increases in total monocarbonyl values ranged from 20 to 500% and averaged almost 300% for the eight pairs of samples analyzed. Compared to non‐moldy beans, moldy cocoa beans contained greater concentrations of methyl ketones, 2‐enals and 2,4‐dienals, but saturated aldehyde concentrations were quite often lower. TLC revealed the presence of C3, C4, C6, C17 and several unidentified methyl ketones. Most of the ketones detected in moldy beans were also found in non‐moldy beans but in lower concentrations. Qualitatively, the unsaturated aldehyde fractions varied considerably among samples. 2‐Pentenal and 2,4‐pentadienal appeared as prominent TLC spots and other 2‐enals and 2,4‐dienals were frequently observed in moldy beans. The only unsaturated aldehydes detected in non‐moldy beans by TLC were 2‐pentenal and 2,4‐octadienal.
Studies in Meat Tenderness 8. Ultra‐structural Changes in Meat During Aging
Authors: DAVEY C. L. , DICKSON M. R.
Published: August 2006

SUMMARY: During the aging of beef, the external loading required to stretch sterno‐ mandibularis muscle to its fullest extent declines 5‐10‐fold from the maximum of 2 Kg/cm2 muscle attained at rigor onset. This loss of tensile strength is due to a weakening of the myofibrillarstructures at the junction of the I filaments with the Z discs of the sarcomeres. The Z discs undergo progressive changes and lose ground substance as aging proceeds. There is no obvious structural change in the I filaments during aging although a weakening in the association of the constituent proteins of these structures apparently occurs.
Accumulation of Starch in Banana Pseudostem and Fruit
Authors: SHANTHA H. S. , SIDDAPPA G. S.
Published: August 2006

SUMMARY: The rhizome, pseudostem and the unripe fruit of the banana have a high starch content. Its concentration is higher in the middle fleshy leaf sheaths and increases gradually towards the rhizome downward along the length of the pseudostem. During the growth of the plant, starch accumulates in the pseudostem and reaches its maximum at the time of inflorescence and remains practically constant thereafter until the harvesting of the mature bunch. After the removal of the mature bunch, there is a gradual decrease in the accumulated starch, when the stem is allowed to stand in the field. If, however, it is felled and stored in the shade, the decrease in starch content is rapid and even after a period of two days, the starch content is reduced to such a great extent that its extraction becomes rather uneconomical. It is, therefore, necessary to utilize the pseudostem for processing soon after harvest of the bunch. This is a highly important consideration in the economic utilization of the pseudostem. Removal of the inflorescence, with a view to increase the starch content in the pseudostem by arresting its transfer to the fruit, is neither feasible nor economical.
Water‐Soluble Flavor and Odor Precursors of Meat. 5. Influence of Heating on Acid‐Extractable Non‐Nucleotide Chemical Constituents of Beef, Lamb and Pork
Authors: MACY ROBERT L. , NAUMANN H. DONALD , BAILEY MILTON E.
Published: August 2006

SUMMARY: Studies of the perchloric acid‐extractable nitrogen, amino nitrogen, nonamino nitrogen, total carbohydrates, inorganic phosphate, free creatinine, creatine and total creatine plus creatinine of raw and heated beef, lamb and pork were made. Specific changes that occurred in the various constituents during heating are discussed. An extensive study of the influence of heating on certain chemical constituents of 80 beef samples of eight different cuts was also performed. Changes in chemical constituents during cooking of the various beef cuts were greatest in Choice clod and Good calf clod roasts, followed by round roasts and smallest changes occurred in rib steaks. Cooking caused significant increases in creatinine and decreases in amino and non‐amino nitrogen, creatine and total carbohydrates. Creatine‐creatinine was a better index of sensory quality than other chemical constituents studied.
Determining the Odor Thresholds for Some Compounds in Alcoholic Beverages
Authors: SALO PAULA
Published: August 2006

SUMMARY: Determinations have been made of the sensory odor threshold estimates of four alcohols, five esters, seven acids and diacetyl found in alcoholic beverages, by means of the triangular test. The threshold levels ranged among alcohols from 5 to 8 ppm except for isobutyl alcohol with the level of 75 ppm. Among esters there were three with the level of 0.2‐0.6 ppm and two with the level of 14‐17 ppm. Among acids three levels were found, one with the range of 4‐9 ppm, one with 15‐20 ppm and isovaleric acid with 0.7 ppm. Diacetyl had the lowest level–0.0025 ppm. The determination of thresholds was standardized by calculation of the percentage‐abovechance‐scores; by testing the usefulness of the amateur panel, and by specification of the threshold estimates in statistical terms. The results attained a fair goodness‐offit of the model and the smell perception was found to vary with the logarithm of the stimulus. The distribution of scores follows the normal probability function.
CARBOHYDRATE TRANSFORMATIONS, COLOR AND FIRMNESS OF CANNED SWEET POTATOES AS INFLUENCED BY VARIETY, STORAGE, pH and TREATMENT
Authors: SISTRUNK W. A.
Published: August 2006

SUMMARY– Two varieties of sweet potatoes were canned at three storage intervals, six buffered pH levels, and two holding times to determine the influence on color, firmness, carbohydrates and other constituents. Color and firmness were improved when the pH was decreased from 8 to 3. There was an increase in brightness of color and firmness by holding peeled sweet potatoes 24 hr in buffers before canning. The sugars and phenolic substances were leached out during holding. Total polyphenols decreased with an increase in pH although tannic and chlorogenic acids were not changed appreciably. There was a decrease in starch and hemicellulose as a result of storage; whereas, water‐ and Calgon‐soluble pectin were not affected. Starch decreased with an increase in pH regardless of other variables. Water‐soluble pectin increased when pH was altered up or down from the normal pH of canned sweet potatoes of approximately 6.0. In comparison, Calgon‐soluble pectin and hemicellulose reacted inversely to pH. It appeared that pH had a far greater effect on color and firmness than length of post‐harvest storage of raw product after curing and other variables because of the direct effect on carbohydrate transformations and discoloration.
PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHRONOLOGICAL AGE AND MARBLING
Authors: JEREMIAH L. E. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

SUMMARY– 5 muscles from each of 243 leg steaks from sheep ranging in age from 74–665 days were evaluated mechanically for tenderness using a Warner‐Bratzler shear and organoleptically for tenderness and juiciness by a trained 3‐member panel. The rectus femoris, vastus lateralis, biceps femoris, semitendinosus and semimembranosus muscles were evaluated. The r. femoris and semitendinosus were given the highest (P <.05) organoleptic ratings for tenderness, whereas the semimembranosus was least tender (P <.05) among the 5 muscles compared. However, no significant difference was found between the shear force values of the b. femoris and semimembranosus. The b. femoris and r. femoris received the highest juiciness ratings, while the v. lateralis and semitendinosus were least desirable in juiciness (P <.05). Significant correlations (P <.01) were observed between cooking losses and juiciness ratings for the combined muscles and between marbling scores and juiciness ratings for the r. femoris, v. lateralis and semitendinosus. However, gross amount of marbling was of minor importance in explaining differences in juiciness between muscles since r. femoris had the least marbling (P <.05). Marbling appeared to be of little consequence in determining either tenderness or thaw drip loss, based on the extremely low correlation coefficients observed between marbling and each of these variables. Correlations were significant (P <.01) between chronological age and measures of tenderness and cooking loss. Cooking loss was also negatively correlated (P <.01) with taste panel tenderness ratings. Therefore, the detrimental effect of increasing age on organoleptic tenderness may be manifested through a drying effect during cookery. These results indicate that the muscles of the ovine leg vary in palatability attributes and that cooking loss appears to affect organoleptic evaluations of both tenderness and juiciness. Increasing chronological age has a detrimental effect on tenderness measured organoleptically or mechanically. The contribution of marbling to tenderness is questionable; however, increased marbling enhanced the juiciness of the r. femoris, v. lateralis and semitendinosus muscles.
EFFECT OF TEMPERATURE DURING POST‐MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESS
Authors: KHAN A. W.
Published: August 2006

SUMMARY– Tests made on pectoralis major muscles having post‐slaughter pH values ranging between 6.1–7.0, indicated that holding poultry meat at 30 and 37°C during the onset of rigor mortis caused toughness. This toughening effect of high temperature appeared to occur when the pH level of the meat dropped from a value of about 6.3 to its ultimate low value and the adenosine triphosphate content dropped below 40% of its initial concentration. Holding temperatures at 10, 15 and 25°C during the onset of rigor mortis, or cooling to 15°C before the pH value dropped to about 6.3 produced more tender meat. After completion of post‐mortem glycolysis and dephosphorylation of high energy phosphates, high temperature had no deleterious effect on tenderness. These results indicate that dephosphorylation of adenosine triphosphate at high temperature affects the mode or extent of stiffening of the muscular tissue and prevents tenderization.
METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATION
Authors: LEDWARD D. A.
Published: August 2006

SUMMARY– The influence of relative humidity on the formation of metmyoglobin at 0‐2°C, was studied. Decreased water content of semitendinosus muscle led to increased metmyoglobin formation, but only at degrees of dehydration that led to marked discoloration due to other causes e.g., heme concentration. Metmyoglobin formation was very dependent on the anatomical location of The muscle (P <0.001). The susceptibility to metmyoglobin formation for the four muscles studied was biceps femoris > semimembranosus > longissimus dorsi = semitendinosus.
AVAILABILITY OF AMINO ACIDS IN SARCOPLASMIC FISH PROTEINS COMPLEXED WITH SODIUM HEXAMETAPHOSPHATE
Authors: PELROY GRETCHEN A. , SPINELLI JOHN
Published: August 2006

SUMMARY– Comparisons were made on the availability (enzyme digestion) of 4 amino acids (lysine, methionine, tryptophan, and threonine) in sarcoplasmic fish proteins and sarcoplasmic fish proteins complexed with sodium hexametaphosphate. The protein complexes were formed by reacting 1% solutions of sarcoplasmic fish proteins at pH values ranging from 2–4 and at phosphate concentrations ranging from 0.005–0.05 M. Uncomplexed sarcoplasmic protein was obtained by precipitation from 70% isopropanol. The samples were digested with the enzyme pronase and the available amino acids were measured with a bio‐assay system. No significant differences in the availability (enzyme digestion) of amino acids were found between complexed and noncomplexed samples. Assays of samples dried at 75°C showed that nearly 100% of the methionine, threonine and tryptophan and 85% of the lysine were available. When the samples were subjected to moist heat (50% moisture, 100°C) for up to 24 hr, availability of lysine, methionine, tryptophan and threonine was reduced by 35, 22, 39 and 34%, respectively. Results of this study indicate that the nutritional characteristics of fish proteins are unimpaired when they are complexed with sodium hexametaphosphate.
ACTION OF EMULSIFIERS IN ICE CREAM UTILIZING THE HLB CONCEPT
Authors: GOVIN R. , LEEDER J. G.
Published: August 2006

SUMMARY —Experimental results show that the level of milk solids‐not‐fat normally used in ice creams, alone, had sufficient emulsifying capacity to emulsify the fat present in a standard ice cream mix. The added chemical emulsifier, regardless of its HLB, contributed little to the stability of the mix. This was true even where butteroil was used as a source of fat. Fat deemulsification during freezing increased with the HLB of the emulsifier while the dryness showed no meaningful trend. The meaning of the terms dryness, stiffness, melt resistance, and stand‐up quality has been clarified.
BLANCHING OF WHITE POTATOES BY MICROWAVE ENERGY FOLLOWED BY BOILING WATER
Authors: CHEN S. C. , COLLINS J. L. , McCARTY I. E. , JOHNSTON M. R.
Published: August 2006

SUMMARY —Small white potatoes were heated with microwave energy followed by boiling water to determine the penetration of heat, inactivation of peroxidase and firmness of the potatoes. Treatments consisted of heating potatoes with microwave energy for 0.5, 1, 1.5 and 2 min followed by boiling water for 0, 1, 2, 3, 4 and 5 min. Temperature measurements were made at depths of 0.75 and 1.5 cm using tubers with a mean radius of 1.95 cm. Peroxidase inactivation was measured along the radius of a slice removed from the equatorial region. Firmness was determined by the ALLO‐Kramer shear press. Potatoes, when heated by microwave energy, became hot first at the core with a heat gradient developing toward the periphery. Boiling water produced a heat gradient from the periphery toward the core. Consequently, the tissue located about midway of the radius was subjected to the least amount of heat. The minimum time required to completely inactivate peroxidase and the firmness values of the potato tissue at the time of enzymatic inactivation were as follows: 1.5 min microwaves and 3 min boiling water, 119 lb shear force; and 2 min microwaves and 2 min boiling water, 124 lb shear force. Peroxidase was not completely destroyed when the potatoes were subjected to energy for 1 min or less followed by heating in boiling water up to 5 min.
EFFECT OF EDTA ON THE GERMINATION OF AND OUTGROWTH FROM SPORES OF Clostridium botulinum 62‐A
Authors: WINARNO F. G. , STUMBO C. R. , HAYES K. M.
Published: August 2006

SUMMARY –EDTA, in concentrations above 2.5 mM, was found inhibitory to germination of and outgrowth from spores of C. botulinum Type A and to toxin production in a fish homogenate. Inhibitory action was influenced by pH of the medium in the range pH 6.5–8.1, the action increasing with pH. It was influenced by Mg and Ca concentrations in the medium, equimolar concentrations of added CaCl2 or MgCl2, completely erasing the growth inhibitory action. Initial spore concentration also influenced inhibitory efficacy–the higher the spore concentration, the higher the EDTA concentration required for inhibition. There was no evidence that EDTA, in any concentration used, promoted spore germination. Release of Ca, Mg and DPA from incubating spores was suppressed to varying extents by 5.0 and 10 mM EDTA.
INFLUENCE OF SEX AND POSTMORTEM AGING ON INTRAMUSCULAR AND SUBCUTANEOUS BOVINE LIPIDS
Authors: HOOD R. L. , ALLEN E.
Published: August 2006

SUMMARY –Fifteen wholesale beef ribs from an equal number (5) of half‐sib bulls, steers and heifers were used to study the changes in subcutaneous (SQ) and longissimus dorsi intramuscular (IM) lipids at 2, 7, 14 and 21 days post‐mortem (PM). The progressively increasing free fatty acid (FFA) levels observed in both depots with time PM were paralleled by fatty acid composition changes. During the aging period the content of C14:0 in the FFA fraction decreased from 11.7–5.8%; the level of C18:1 increased from 42.6–49.7%. Cholesterol and phospholipid levels did not change with PM aging. PM aging had no effect on the composition of the IM phospholipid class, suggesting that autoxidation does not readily occur during aging of fresh beef ribs. Fatty acid composition of the bull IM lipid fractions frequently differed from the fatty acid composition of these fractions in heifers or steers; the latter two sexes had similar fatty acid compositions in their IM lipid fractions. In the SQ triglyceride fraction, heifers had higher and lower levels of C18:1 and C16:0, respectively, when compared to both bulls and steers. Traces of C22:6 were present in the IM free fatty acid fraction of heifers, whereas 3.2 and 4.1% were present in the FFA of steers and bulls, respectively. Rib steaks from heifers had significantly (P < .05) higher sensory panel scores for aroma and lower IM and SQ levels of FFA when compared to bulls. A significant (P < .01) correlation of ‐0.49 was obtained between aroma score and IM levels of FFA.
CAROTENOID TRANSFORMATIONS IN RIPENING APRICOTS AND PEACHES
Authors: KATAYAMA T. , NAKAYAMA T. O. M. , LEE T. H. , CHICHESTER C. O.
Published: August 2006

SUMMARY –β‐Carotene was the dominant pigment of apricot tissue and accumulated rapidly during ripening; however, in peach tissue, β‐carotene along with lutein and violaxanthin were synthesized in almost equal amounts during the ripening process. In the latter tissue small amounts of zeaxanthin were detected mid‐point in the ripening sequence. Peach and apricot tissue incorporated [2‐14 C] mevalonic acid into β‐carotene, β‐cryptoxanthin, lutein and also into violaxanthin in peach tissue. Incorporation of [2‐14 C] mevalonic acid into the above carotenoids was greatest during the initial stages of ripening in the peach and then declined with senescence especially in the xanthophylls lutein and violaxanthin.
ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS
Authors: KOEHLER P. E. , MASON M. E. , ODELL G. V.
Published: August 2006

SUMMARY —The concentration of alkylpyrazine compounds in roasted peanuts, coffee and potato chips was determined quantitatively. Ten pyrazines, purified by gas‐liquid chromatography, were subjected to sensory evaluation studies in both aqueous and lipid media. Both the odor‐detection threshold levels and a subjective evaluation of the odor of the compounds were obtained. This information, coupled with the quantitative knowledge of the pyrazine content of roasted foods, allows an assessment of the probable significance of the pyrazines in the aroma of these food products.
POST‐MORTEM GLYCOLYSIS IN OX SKELETAL MUSCLE: EFFECTS OF MINCING AND OF DILUTION WITH OR WITHOUT ADDITION OF ORTHOPHOSPHATE
Authors: NEWBOLD R. P. , SCOPES R. K.
Published: August 2006

ABSTRACT— The rates of pH fall and of changes in glycolytic intermediates and cofactors in ox sternomandibularis muscle minced soon after slaughter were compared with the rates in unminced muscle. Mincing caused about a three‐fold increase in the rates of most of the post‐mortem changes but a much greater increase in the rate of loss of nicotinamide‐adenine dinucleotide (NAD). Glycolysing muscle minces were diluted with 1 vol of a solution containing potassium chloride, with or without added potassium phosphate. Increasing the potassium chloride concentration resulted in a higher ultimate pH of the diluted preparation, whereas inclusion of inorganic phosphate (Pi) in 0.16M potassium chloride solutions resulted in lower ultimate pH values, the maximum effect being obtained usually with 50 mM Pi in the diluent. The ultimate pH was then about the same as in the undiluted mince, provided that glycogen was not exhausted. Comparisons were made of the glycolytic metabolism in undiluted minces and in minces diluted with 0.16M potassium chloride containing 0, 50 or 100 mM potassium phosphate (pH 6.7). Dilution without addition of Pi decreased the glycolytic resynthesis of adenosine triphosphate (ATP) without affecting the initial adenosine triphosphatase (ATPase) activity. Consequently ATP was lost faster, metabolism caused sooner and the ultimate pH was higher than in the undiluted mince. Inclusion of Pi in the diluent stimulated the glycolytic resynthesis of ATP without affecting the initial ATPase activity. Consequently loss of ATP was delayed until, due to loss of NAD, the glyceraldehyde‐3‐phosphate dehydrogenase step became rate‐limiting for lactate production and fructose‐1,6‐diphosphate and the triose phosphates accumulated. Phosphorylase, phosphofructokinase and ATPase activities were calculated from the changes in glycolytic products and intermediates, and ‘high‐energy’ phosphates. Reasons are discussed for the differences in the activities of these enzymes among the different types of preparation.
CARROT VOLATILES.
Authors: HEATHERBELL D. A. , WROLSTAD R. E.
Published: August 2006

ABSTRACT— The volatile composition of carrot varieties lmperator (Long lmperator Crookham), Nantes, Royal Chantenay, Autumn King, Oregon 4362, and Wisconsin 5 were analyzed by GLC on‐column entrainment. Differences were quantitative rather than qualitative. Variation in concentration of individual terpenes and their summation (5–27 ppm) appeared to be consistent with descriptions of the flavor characteristics of different varieties. Studies on effects of maturity revealed that of the “low boiling’ constituents, acetadehyde and particularly ethanol increased in late season whereas acetone, propanal, and methanol remained relatively constant. Regarding “higher boiling’ constituents, their total concentration remained relatively constant while the concentration of individual terpenes constantly changed. Mature carrots stored for 5 wk accumulated large quantities of acetaldehyde and ethanol. The concentration of other volatiles did not change significantly.
EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS
Authors: ACKERMAN S. A. , SWIFT C. E. , CARROLL R. J. , TOWNSEND W. E.
Published: August 2006

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.
DETINNING IN CANNED TOMATOES CAUSED BY ACCUMULATIONS OF NITRATE IN THE FRUIT
Authors: FARROW R. P. , JOHNSON J. H. , GOULD W. A. , CHARBONNEAU J. E.
Published: August 2006

ABSTRACT— The 1965 experimental crop of Floradel variety tomatoes accumulated no nitrate and removed only about 15% of the tin from their containers in a 2‐yr storage period. The 1966 Florida crop of Homestead 24 variety tomatoes accumulated from about 50–80 ppm in the fruit and removed about 70% of the tin from their cans. All fertilizer application variables except the lowest resulted in about the same level of nitrate accumulation. The nitrate in most of these variables was exhausted in about 6 mo and the rate of detinning leveled off soon after. The correlation between loss of nitrate and tin removal was significant at the 5% level. Detinning in these cans approached a “problem level’ in that about 70% of the tin was removed in 18 mo. In the 1965 tomato crop at Ohio State University there was no apparent connection between the levels of applied nitrogen and the nitrate accumulated in the fruit. In the 1966 Ohio tomatoes, the treatments with no applied nitrogen accumulated less nitrate in the fruit than the other treatments with varying levels of nitrate fertilization. The differences among the detinning histories of the various treatments followed in a general way the differences in nitrate accumulation. Detinning in individual cans varied between extremely wide limits. There were no differences apparent among the treatment variables in the 1965 crop. In the 1966 tomatoes the zero applied nitrogen treatment consistently showed less detinning than the others. In both the 1965 and 1966 crops the nitrate in the canned samples was exhausted after about 2 mo of storage. Essentially all of the detinning in these tomatoes occurred during the first 6 mo. Regression equations from pooled results of field studies and work on nitrate fortification of non‐aggressive tomatoes suggest that an initial nitrate concentration of the order of 100 ppm can constitute a rapid detinning problem in tomatoes in a 303 can having a tin coating weight of 1.00 Ib/bb.
REFRIGERATED APPLE SLICES: EFFECTS OF pH, SULFITES AND CALCIUM ON TEXTURE
Authors: PONTING J. D. , JACKSON R. , WATTERS G.
Published: August 2006

ABSTRACT— Apple slices of two varieties were dipped in solutions at various pH values with and without sulfite and with and without calcium. After dipping, the apples were packed in plastic bags and stored at 34°F. At weekly intervals shear strength was measured and related to pH of the dipping bath for the following treatments: 1) unsulfited, 2) sulfited, 3) calcium treated, unsulfited and 4) calcium treated, sulfited. An alkaline sulfite dip resulted in firmer apple slices than an acidic sulfite dip. Addition of calcium to an alkaline sulfite dip resulted in a further increase in firmness, but addition of calcium to an acidic sulfite dip did not. Sulfite was necessary to preserve the light color of apple slices during storage of refrigerated apple slices for several weeks.
CAROTENOIDS IN JUICE OF SHAMOUTI ORANGE
Authors: GROSS JEANA , GABAI MICHAELA , LIFSHITZ A.
Published: August 2006

SUMMARY—More than 50 carotenoids were isolated from the juice of Shamouti orange (Citrus sinensis [L] Osb.) using a combination of column and thin layer chromatography. In addition to carotenoids usually found in citrus, others not previously detected in common orange varieties were identified. These include γ‐carotene, rubixanthin, the new ketones sinthaxanthin and its OH‐derivative, as well as lutein 5,6‐monoepoxide. The dial‐polyol fraction was most predominant yielding about 70% of the total carotenoids. It was established that low pigmentation of Shamouti orange juice is due to its low total carotenoid content rather than the absence of colored carotenoids.
METABOLISM OF SOLANINE AND CHLOROPHYLL IN POTATO TUBERS AS AFFECTED BY LIGHT AND SPECIFIC CHEMICALS
Authors: PATIL B. C. , SALUNKHE O. K. , SINGH B
Published: August 2006

SUMMARY— Chlorophyll and solanine syntheses as affected by cultivars, specific gravities, light intensities, and chemicals were studied in potato (Solanum tuberosum, L.) tubers. When exposed to 100 ft‐c of while fluorescent light for 5 days, tubers of Bounty, Kennebec, Norchip and Red Lasoda were most sensitive to greening and solanine development. LaChipper and Platte tubers were resistant to the light effects. Chlorophyll synthesis was inversely related to specific gravity of tubers, while specific gravity did not affect solanine synthesis. The chlorophyll content of tubers exposed to 50 ft‐c and 200 ft‐c was significantly less than that of tubers exposed to 100 ft‐c and 150 ft‐c light intensities. The solanine synthesis was not influenced by the light intensities studied. Chemicals were applied at a concentration of 10,000 ppm by vacuum injection technique. Ethrel® and Alar® were effective in inhibiting chlorophyll and solanine formation. Ethrel was more effective in retarding the chlorophyll formation and alar was most effective in preventing solanine formation. Maleic hydrazide MH®‐30 and Cyocel® were ineffective in controlling both chlorophyll and solanine formation.
MAGNITUDE AND HEDONIC SCALES OF FOOD ACCEPTABILITY
Authors: MOSKOWITZ HOWARD R. , SIDEL JOEL L.
Published: August 2006

SUMMARY Nine experiments were conducted to compare magnitude (ratio) and hedonic 9‐point (category) scales of food acceptance. Five experiments were conducted with foods varied along one or more quantitative dimensions, and the remaining four with foods representing different flavors of a single product type. Both evaluation procedures appeared to be equally sensitive to differences in food acceptability, but each procedure provided additional information as well. Magnitude scales quantified the ratios of food acceptability among different items, and the hedonic scale provided numerical and verbal categories of acceptance. Each scale may be used to complement the other in the measurement of food acceptance.
MOISTURE ADSORPTION OF FISH PROTEIN CONCENTRATE AT VARIOUS RELATIVE HUMIDITIES AND TEMPERATURES
Authors: RASEKH JAMSHID G. , STILLINGS BRUCE R. , DUBROW DAVID L.
Published: August 2006

SUMMARY A simple method was used to determine moisture adsorption isotherms of FPC (fish protein concentrate) made from whole fish (red hake and Gulf menhaden) by isopropyl alcohol extraction. The hake was ground to two particle sizes and either nonsteamed or steam stripped to remove residual alchol. Moisture adsorption isotherms were determined at 25°, 35° and 42°C in constant relative humidities ranging from 11–86%. Equilibrium moisture content ranged from about 5% at 11% RH to about 16% and 86% RH. Particle size of the hake‐FPC did not appear to affect the moisture adsorption. Steam‐stripped samples adsorbed slightly more moisture at low relative humidities and slightly less moisture at high relative humldities than did nonsteamed samples. Menhaden‐FPC adsorbed slightly less moisture than comparable hake‐FPC samples. This difference was due to differences in quantitative chemical composition of the two types of FPC's.
MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES
Authors: YAMAGUCHI SHIZUKO , YOSHIKAWA TOMOKO , IKEDA SHINGO , NINOMIYA TSUNEHIKO
Published: August 2006

SUMMARY— Intensity of glutamate‐like and/or inosinate‐like taste (umami in Japanese) of various flavor amino acids and flavor nucleotides was studied using sensory analysis and always found proportional to that of monosodium glutamate (MSG) and disodium 5′‐inosinate (IMP), respectively. By application of this fact to a previously obtained equation expressing the relationship between the taste intensity of MSG‐IMP mixture and that of MSG alone, the intensity of umami of the mixture of any flavor amino acids and nucleotides could be expressed as an elementary equation: y = u +γ uv, where u and v are the concentrations of amino acids and nucleotides in terms of the concentrations of MSG and IMP, respectively, in the mixture; y is the equivalent concentration of MSG alone; and γ is a positive constant. Interrelationships within each group of substances were additive.
ANALYSIS OF THE PUNGENT PRINCIPLES OF Capsicum annuum BY COMBINED GAS CHROMATOGRAPHY‐MASS SPECTROMETRY
Authors: MASADA YOSHIRO , HASHIMOTO KEIJI , INOUE TAKEHISA , SUZUKI MARIO
Published: August 2006

SUMMARY— The pungent principles of Capsicum annuum includes at least five closely related compounds. Four of these pungent compounds‐capsaicin, dihydrocapsaicin, nordihydrocapsaicin and homodihydrocapsaicin‐were separated by gas chromatography with a 3% SE‐30 column and identified by combined gas chromatography‐mass spectrometry. Separation of these compounds into oleoresin capsicum by gas chromatography is also reported.
PHENOLIC AND INDOLE CONSTITUENTS OF EDIBLE PEAS
Authors: MÉNDEZ J. , LOJO M. I.
Published: August 2006

SUMMARY— p‐Hydroxybenzoic, ferulic and vanillic acids were isolated from hydrolyzed and non‐hydrolyzed extracts of seeds of Pisum sativum L. var. Feltham and var. Lincoln. In the Feltham variety syringic acid was only present as the free compound but p‐coumaric acid occurred in both the free and bound forms. Indole‐3‐acetic and, tentatively, indole‐3‐carboxylic acids were identified in the Lincoln variety. It is very doubtful if phenols present in the minimal concentration found could play any role in the edible characteristics of the peas.
MODE OF ACTION OF ETHYLENE OXIDE ON SPORES OF Clostridium botulinum 62A
Authors: WINARNO F. G. , STUMBO C. R.
Published: August 2006

SUMMARY— Death of spores of Clostridium botulinum when exposed to gaseous ethylene oxide followed first order kinetics. Supplementation of a synthetic medium with the purine and pyrimidine bases of DNA and RNA indicated, as judged by outgrowth from spores which had received sublethal ETO treatments, that the lethal action of ETO on the spores was through alkylation of the guanine and adenine components of DNA. Observed impairment of RNA and protein synthesis was considered an indirect effect resulting from alkylation of DNA components; however, additional evidence bearing on this point is needed to support a more definite conclusion.
RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF
Authors: GREENE BARBARA E. , HSIN IN‐MAY , ZIPSER MAREL YNN W.
Published: August 2006

SUMMARY— Ascorbic acid plus either BHA or PG effectively retarded both lipid and pigment oxidation in raw ground beef for up to 8 days of refrigerator storage in oxygen‐permeable film. Both trained and consumer‐type panels judged the additive‐treated meat to be significantly better than controls. Percent metmyoglobin was found to be a useful objective measurement of color in raw beef, but total pigment concentration did not provide an adequate evaluation of color. Treatment with these additives did not appear to mask bacterial spoilage.
DEVELOPMENT OF A MATHEMATICAL MODEL FOR OXIDATION OF POTATO CHIPS AS A FUNCTION OF OXYGEN PRESSURE, EXTENT OF OXIDATION AND EQUILIBRIUM RELATIVE HUMIDITY
Authors: QUAST DIETRICH G. , KAREL MARCUS , RAND WILLIAM M.
Published: August 2006

The rate of oxidation of potato chips as a function of oxygen partial pressure, extent of oxidation and equilibrium relative humidity was determined. We used the results to build mathematical models with the rate of oxidation as the dependent variable and the other three factors as independent variables. A mixed approach was used in model building which included incorporation of the knowledge of kinetics of lipid autoxidation mechanisms in food products as well as empirical relations. We developed a relatively simple model with only four constants. Statistical analysis indicates a good fit of this equation to the experimental results and suggests an experimental design allowing evaluation of the constants with less experimentation. The equation developed is useful for package simulation and optimization and storage life prediction, and we expect that the model can be applied to other food products.
INHIBITION OF o‐DIPHENOL OXIDASE BY DICHLORODIFLUOROMETHANE
Authors: WARMBIER H. C. , FENNEMA O. , MARTH E. H.
Published: August 2006

Dichlorodifluoromethane (f‐12) can effectively and irreversibly inhibit the catalytic activity of o‐diphenol oxidase (tyrosinase, polyphenol oxidase) in a simple buffered system. The degree of inhibition was influenced by concentration of and duration of exposure to f‐12 and by time and vigor of agitation. Under the conditions tested, maximum inhibition of o‐diphenol oxidase was obtained using 2.9 mole % f‐12 and agitating samples at room temperature and 180 cpm for 20–40 min.
LOW‐TEMPERATURE DESTRUCTION OF Trichinella spiralis USING LIQUID NITROGEN AND LIQUID CARBON DIOXIDE
Authors: RUST R. E. , ZIMMERMANN W. J.
Published: August 2006

The destruction of Trichinella spiralis by low temperature treatment has been demonstrated to be an effective tool in combatting this parasite in fresh pork products. Current procedures, however, require a holding period under varying times and temperatures to accomplish this destruction. Freezing with cryogenic materials offers the opportunity to attain ultra low temperatures and, thus, eliminate post–freezing holding periods. Four trials were conducted using trichina‐infected fresh pork patties approximately 9 mm thick and 88 mm square. In trials 1, 2 and 3 the patties were frozen with LN, using a modified Heath freezing tunnel to final equilibrated temperatures of –12C, –14°C, –20°C, –23°C, –25°C, –28°C, –29°C, –39°C and −47°C. In trial 4 the patties were frozen in a Certified Multideck tunnel using liquid CO2 as a refrigerant to −10°C, –17°C, –23°C, –29°C and –39°C. Patties were thawed immediately and checked for viable T. spiralis. No positive samples were found at temperatures of –29°C or below.
ACID‐SOLUBLE NUCLEOTIDES OF JUICE VESICLES OF CITRUS FRUIT
Authors: BARMORE CHARLES R. , BIGGS R. H.
Published: August 2006

Nucleotides from fruit of “Orlando” tangelo (Citrus reticulata x C. paradisz) and “Hamlin” and “Pineapple” sweet oranges (C. sinensis) extracted with perchloric acid, were separated by anion‐exchange chromatography using formic acid:aqueous ammonium formate as the eluting solvent. Tentative identification of the various fractions was made by comparing the retention time of unknowns with standards fractionated by the same procedure and by adsorption spectral analyses. With the use of these methods, acid‐soluble nucleotides were found to be present in appreciable quantities in mature fruit. Those in concentration that could be tentatively identified were CMP, AMP, CDP, UMP, ADP, CTP, GDP, UDP and ATP. The latter was further assayed by the luciferin‐luciferase method. The possible significance of the nucleotides to fruit quality was discussed.
STABILIZATION OF CALCIUM SENSITIVE PLANT PROTEINS BY κ‐CARRAGEENAN
Authors: CHAKRABORTY B. K. , RANDOLPH H. E.
Published: August 2006

The stabilizing effect of κ‐carrageenan on 0.15% solutions of coconut, glandless cottonseed, peanut and soy protein isolates was investigated at neutral pH ranges. Addition of 0.01 M calcium decreased protein stability by 75–88% in carrageenan‐free solutions and only by 30% in solutions containing 0.2g carrageenan per g protein. The order of mixing carrageenan, Ca++, and protein solutions adversely affected stability only when carrageenan was added last. Electron microscopy of stable fractions revealed the presence of many 100—500Å protein globules, both complexed with κ‐carragecnan and free in solution. Protein stabilization appeared to be related to the formation of double helix junction zones by κ‐carrageenan.
THE EFFECT OF DEMETHYLATION PROCEDURES ON THE QUALITY OF LOW‐ESTER PECTINS USED IN DESSERT GELS
Authors: BLACK SHARON A. , SMIT C. J. B.
Published: August 2006

Water uptake at 80°C and starch‐iodine blue value at 65°C, both expressed as percentage of the respective parameter at 96°C gave good inverse estimates of the gelatinization temperature of rice. The equilibrium moisture content on soaking in water was 28–29s in indica, and 30–31% in dwarf indica and japonica rice. Similarly the fraction of total amylose soluble in water (96° C) was around 50% in indica and japonica, but 35% in dwarf indica. Dwarf indica rice viscogram showed a rather high setback value. The blue value of the excess cooking water of rice gave no useful information. Varieties with less than 25% amylose gave C‐type alkali reaction.
INTERRELATIONSHIP BETWEEN CERTAIN PHYSICOCHEMICAL PROPERTIES OF RICE
Authors: BHATTACHARYA K. R. , SOWBHAGYA C.M. , SWAMY Y. M. INDUDHARA
Published: August 2006

Water uptake at 80°C and starch‐iodine blue value at 65°C, both expressed as percentage of the respective parameter at 96°C gave good inverse estimates of the gelatinization temperature of rice. The equilibrium moisture content on soaking in water was 28–29s in indica, and 30–31% in dwarf indica and japonica rice. Similarly the fraction of total amylose soluble in water (96° C) was around 50% in indica and japonica, but 35% in dwarf indica. Dwarf indica rice viscogram showed a rather high setback value. The blue value of the excess cooking water of rice gave no useful information. Varieties with less than 25% amylose gave C‐type alkali reaction.
TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST
Authors: BOURNE MALCOLM C.
Published: August 2006

TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST. M.C. BOURNE. J. Food Sci. 37, 751–753 (1972)‐The Instron Universal Testing Machine was set up to puncture test a large number of cooked dry beans, one bean at a time, by using the distance cycling controls on the machine. The punch is caused to cycle between two preset distance limits at a predetermined speed, permitting the operator to devote full attention to placing and removing beans in the puncture cup. 10 beans per minute can be conveniently tested by this procedure. The number of peak force heights in 20 selected force ranges are counted off from the chart, making for rapid retrieval of data. Tests on cooked dry beans show that the number of beans in each texture range follows approximately a normal distribution pattern, except for the presence of a few exceptionally hard beans which cause the distribution curve to tail off into the high puncture‐force range.
NITROSAMINES AND THE INHIBITION OF Clostridia IN MEDIUM HEATED WITH SODIUM NITRITE
Authors: WASSERMAN AARON E. , HUHTANEN CHARLES N.
Published: August 2006

During sterilization of a culture medium in the presence of NaNO2 an inhibitor for the growth of Clostridium was observed. The possibility this might be certain volatile N‐nitroso compounds was investigated using CC‐MS. The minimum inhibitory concentration (MIC) of NO2‐ in the medium autoclaved with NO; was 40 ppm; in medium to which NO; was added aseptically, the MIC was 640 ppm. Chromatograms showed peaks with retention times similar to N‐nitroso compounds; however, structure confirmation with MS showed none contained a nitrosoamine and additional experiments confirmed nitrosamines had no inhibitory effects to growth of Clostridiu.
EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES
Authors: TYBOR P. T. , DILL C. W. , LANDMANN W. A.
Published: August 2006

Blood protein concentrates were prepared from the serum and decolorized hemoglobin fractions of bovine blood. The emulsifying capacity of the concentrates was dependent on protein concentration and was not affected by spray drying. However, when the serum protein fraction was subjected to the decolorization treatment, its emulsifying capacity was reduced. Lactose, when added to the serum proteins prior to spray drying, prevented this reduction.
A PROCEDURE FOR QUANTITATIVE ESTIMATION OF MALIC AND TARTARIC ACIDS OF GRAPE JUICE
Authors: PHILIP T. , NELSON F. E.
Published: August 2006

The ion‐exchange behaviors of succinic, malic and tartaric acids on Amberlite resins are evaluated. Retention and detector response data on silyl derivatives of several organic acids are presented. A procedure for the purification of grape juice by use of ion‐exchange resins prior to gas chromatography is described. The malic and tartaric acid contents (g/100 ml juice) respectively, of commercially acceptable grapes were found to be: Thompson Seedless 0.25, 0.90; Cardinal 0.31, 0.91; Beauty Seedless 0.19, 0.62; Perlette 0.26, 0.97; Exotic 0.27, 0.36; and Robin 0.41, 0.37.