bluuebunny/crossref_metadata_2025 huggingface dataset:
Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor Estimates
Authors: BOGGS MILDRED M. , BUTTERY RON G. , VÉNSTROM DELPHA W. , BELOTE MARY L.
Published: August 2006

Influence of air storage of commercial potato granules at 22°C was determined by gas chromatography and flavor tests by judges. Increases in hexanal content of the vapor above the reconstituted product at 93°C followed subjective flavor estimates closely. Sixty‐five percent of the judges distinguished between air‐packed granules and a control sample packaged in nitrogen atmosphere after approximately three months (5% level of significance). During this time, hexanal concentration above the reconstituted air‐packed granules increased from 0.2 to 2.5 ppm. By the end of the fourth month, when hexanal had increased to 8.5 ppm, almost all of the judges detected flavor deterioration.
Anthocyanin in Freestone Peaches
Authors: HSIA C. L. , LUH B. S. , CHICHESTER C. O.
Published: August 2006

Anthocyanin in freestone peaches was extracted, purified, and crystallized. The pigment was characterized by its absorption spectra in the visible and infrared region. Acid hydrolysis of the pigment yielded glucose and cyanidin, present in equal amount on a molar basis. No intermediate glycoside was found when the pigment was hydrolyzed under mild conditions, indicating a monoglycoside structure. Alkali degradation of the aglycone yielded phloroglucinol and protocatechuic acid, showing the presence of cyanidin in the pigment. The absorption peak of the pigment in a 0.01% methanolic HCl solution shifted from 525 to 568 mμ when aluminum chloride was added to form a chelate, indicating the presence of orthophenolic groups in the molecule. The peach anthocyanin is identified as a J‐mono‐glucoside of cyanidin. Variation in anthocyanin content between different varieties of California‐grown freestone peaches at various ripeness levels is presented. The importance of anthocyanin to discoloration in canned freestone peaches is discussed.
Rapid Potentiometric Method for Determining Sodium Chloride in Cured Meat
Authors: KRZEMINSKI LEO F. , RARTAL ANTHONY , LANDMANN WENDELL A.
Published: August 2006

A rapid potentiometric method was developed to measure the salt content of meat and meat products. Samples are prepared for analysis by homogenizing them in a solvent mixture of methyl Cellosolve, water, and nitric acid, and the chloride content is determined by direct measurement of the emf of the solution by means of a potentiometer. The emf is related to salt concentration by reference to a standard curve. Complete recovery of added salt is possible even in the present of high concentrations of fat. The chloride content of meat samples prepared as above may also be determined with similar accuracy and precision by means of an automatic chloride titrator. Either method would be suitable as a routine quality‐control procedure.
A Method for Rapid Determination of Moisture‐Adsorption Isotherms of Solid Particles
Authors: GUR‐ARIEH C. , NELSON A. I. , STEINBERG M. P. , WEI L. S.
Published: August 2006

A new method for rapid determination of moisture‐adsorption isotherms is a modification of the method suggested by Wilson and Fuwa in 1922. Air at a certain constant relative humidity is recirculated in a closed system through a tube loosely packed with a sample of solid particles, as a result of which the moisture in the sample equilibrates to the environmental relative humidity. This method is indirect but gives results in relatively short periods. A peristaltic pump, designed in this laboratory, circulated air through 12 independent closed systems. Thus, moisture‐adsorption isotherms in a wide range of relative humidities can be obtained in 24–36 hr. Moisture‐adsorption isotherms of flour obtained with this method agree very closely with those obtained with the constant‐relative‐humidity desiccator technique and with results reported by researchers who used a high‐vacuum technique in conjunction with a McBain‐Bakr sorption balance. The one limitation of this method is that it can be successfully applied only to solid particles whose physical state does not cause excessive resistance to flow of air through them.
Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen
Authors: BORCHERT L. L. , BRISKEY E. J.
Published: August 2006

This study was conducted to determine how altering the course of post‐mortem changes artificially through liquid nitrogen (L‐N2) treatment, affects certain physieochemical properties of the musculature. L‐N2‐treated muscles were superior to the untreated pale, soft, exudative muscles in ultimate gross morphology (color structure) and myofibrillar and sarcoplasmic protein extractability. L‐N2 treatment also improved the emulsifying properties of the muscle and decreased the post‐mortem production of reducing sugars. The significance and interrelationships of these properties were discussed.
Heat Sensitivity of Pectinesterase Activity in Papaya Purée and of Catalase‐Like Activity in Passion Fruit Juice
Authors: AUNG THEIN , ROSS EDWARD
Published: August 2006

Passion fruit juice catalyzed hydrogen per‐oxide decomposition as a first‐order reaction with a rate constant equal to 0.009/min/ml of juice at 77°F. The activity was destroyed by mild heat and did not regenerate after storage. It was affected only slightly by increasing juice pH from 3.0 to 6.8, although the fresh juice inactivated commercial catalase. Pectinesterase (PE) activity in ripe papaya flesh averaged 0.013 meq/min/g at 86°F. Rate of destruction for PE in acidified purée was determined in the range 169–186°F, giving a z value of 11°F from the thermal inactivation curve and a D180= 10 min. Further experiments on heat‐processed acidified purée in No. 2 cans indicated a residual activity more heat resistant than that predicted by extrapolation of the thermal‐in‐activation curve.
Mode of Action of Vitamin K5 on Saccharomyces Cerevisiae
Authors: RASULPURI M. LATIF , ANDERSON A. W. , YANG H. Y.
Published: August 2006

In this study, the mode of action of vitamin K5 was investigated with Saccharomyces cerevisiae the test organism.

Cysteine hydrochloride antagonized the anti‐fungal action of vitamin K, suggesting that the vitamin has an affinity for sulfhydryl groups, which are necessary for the activity of certain enzymes. The sulfhydryl groups of yeast cells were reduced quantitatively when they were exposed to vitamin K5.

Furthermore, studies showed that dehydrogenase was inactivated by vitamin K5.
The Texture of Ice Cream
Authors: SHERMAN P.
Published: August 2006

Ice cream mix and frozen ice cream were studied. The aspects examined include the importance of the electrical charge on fat globules to the stability of mix against flocculation, the flow properties of mix at low rates of shear, the coagulation of mix at low temperature, the churning and coagulation of fat when mix is frozen, and the rheology of frozen ice cream. From the accumulated data a theory is proposed which indicates factors likely to influence the texture of frozen ice cream. A small initial fat globule size is desirable. This should be accompanied by rapid denaturation of milk protein during emulsification and homogenization. When mix is frozen, the solid fat particles produced by churning and coagulation should remain relatively small and be distributed throughout the lamellae between the air cells as small aggregates. The strength of the lamellae, on which texture largely depends, is also influenced by ice‐crystal size and distribution, and the resistance of air cells to deformation. The fat particles in the aggregates are held together by van der Waals attraction forces.
Proteolytic Action of Pepsin on Glutenin
Authors: OKA S. , BABEL F. J. , DRAUDT H. N.
Published: August 2006

Pepsin rapidly decreases the viscosity of a glutenin dispersion having an acid reaction and rapidly increases‐the amount of water‐soluble fragments. The molecular weight of the solubilized fragments, estimated by the gel‐filtration method, indicates that most of the fragments are large and have: molecular weights greater than 10,000. A comparison of data obtained by gel filtration and by determination of terminal amino acids in pepsin hydrolysates of glutenin indicates that cleavage of a few pep‐tide bonds rapidly produces these large molecular polypeptides from glutenin. Further pepsin action causes a substantial increase in small peptide fragments.
Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. I. Isolation
Authors: HOOVER W. J. , NELSON A. I. , MILNER R. T. , WEI L. S.
Published: August 2006

A series of oligosaceharides of DP 3–10 was isolated from acid‐converted 42‐DE corn syrup with large‐scale carbon chromatography. The samples thus isolated, obtained as amorphous powders, were shown to be chromatographically pure by paper chromatography.
Viability of Escherichia Coli on English Walnut Meats (Juglans regia)
Authors: KOKAL DANIEL
Published: August 2006

The effect of walnut meats on Escherichia coli viability was evaluated. Water‐washed and unwashed English walnut meats were immersed in E. coli suspension under controlled conditions. Meats were dried at room temperature, packed in plastic bags in 50‐g quantities, and stored under various conditions at room temperature and in the cold. Periodic examination of meats by bag over eight months revealed the following. The E. coli population was reduced 99% during two days of drying on unwashed substrate, but not on washed substrate. On the one hand, both unwashed and washed nuts stored at room temperature failed to show any E. coli after three and four months storage respectively; on the other hand, there was no significant loss of E. coli viability on either unwashed or washed nuts stored in the cold up to 240 days.

The effect of walnut tannin extract on E. coli was determined. This effect was greater on cells suspended in saline than on cells suspended in 0.1% peptone water. In 0.9% saline, 1 × 107 cells were killed at 0.62% walnut tannin concentration and 1 × 106 cells at 0.1670, both within 1 hr, whereas 2.5% tannin concentration was required to kill 1 × 107 cells in 0.1% peptone water within 2 hr. The reliability of E. coli as the index organism to detect insanitation in English walnut meats is discussed.
Prevention of Type E Clostridium Botulinum Toxin Formation in Smoked Whitefish Chubs with Tylosin Lactate
Authors: SHENEMAN J. M.
Published: August 2006

The formation of type E Clostridium botulinum toxin was prevented in low‐temperature laboratory‐processed whitefish chubs by ineorporating 100 ppm tylosin lactate in the brine. Although toxin formation occurred in brined fish processed 30 min at 130 and 150°F without tylosin, no toxin formation occurred in any of several commercial and laboratory batehes of fish processed 30 min at 170 and 180°F. Studies of inoculated raw fish showed that 9 of 11 strains of CI. Botulinum type E were able to withstand 170°F for 30 min and that three of the strains tolerated 180°F. One sample of commercially packed fish having low brine and high moisture levels was capable of supporting toxin development by all 11 strains. Fish having a brine content of 5.5% were unable to support toxin formation whereas fish having 3% brine allowed production of toxin by the organism. The significant relationships between toxin formation, heat processing, brining, and the use of tylosin during processing are discussed.
Food Action Rating Scale for Measuring Food Acceptance
Authors: SCHUTZ HOWARD G.
Published: August 2006

A 9‐point successive‐category food action (FACT) rating scale for measuring food acceptance was constructed by psychological scaling techniques. Reliability tests using the scale in the laboratory with peaches and hominy (two groups of 24 people each) showed that the scale yields highly reliable results both with a single group and with different groups of people. When used as a survey questionnaire (54 foods, 100 people), the FACT scale means were always lower, but highly correlated with, hedonic scale means (r = 0.97). The distribution of ratings over nine categories was less skewed for the FACT scale than for the hedonic scale. Variance analyses of questionnaire ratings as well as examination of differences in means revealed that the FACT scale was more sensitive to food differences than the hedonic scale. Differences in mean ratings for foods between the hedonic and FACT scales were found to be correlated with carbohydrates in a normal serving (r = 0.29) and physical form (r =−0.27). The FACT scale has been used successfully in our Research and Development laboratory for many food products as well as in a market‐research product test. The FACT scale is recommended as an additional tool for use by the food technologist in estimating over‐all food acceptance.
The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles
Authors: RITCHEY S. J.
Published: August 2006

Subjective scores for eating quality of two beef muscles, longissimus dorsi (LD) and biceps femoris (BF), cooked to two final internal temperatures were related to fat content and to the amount of bound and free water. Steaks from muscle were cooked to final internal temperatures of 68 and 85°C. As the temperature increased the meat was drier, harder, and more mealy, and contained less connective tissue, but the fragmentation of muscle fibers was not changed. Softness scores were associated with higher amounts of fat and decreased amounts of total water in both muscles cooked to 68°C. As. the amount of fat increased in raw and cooked beef, the amount of total water decreased. The amount of bound water, expressed as a percentage of total water, remained relatively constant in raw and cooked steaks. Differences between the muscles and the effects of heat were discussed.
Effect of Storage at Ambient Temperature on the Volatile Components of Irradiated Beef
Authors: WICK E. L. , KOSHIKA M. , MIZUTANI J.
Published: August 2006

Volatile components of beef irradiated at 5 megarad by concurrent radiation‐distillation, by radiation just prior to distillation, and by radiation and storage at ambient temperature for 6 months before distillation, were isolated and characterized. The total yield of odor isolate from stored beef was approximately 4.4 mg per lb (about 10 ppm), or about one‐third of the yield obtained from freshly irradiated beef or from unirradiated beef. The n‐alkanals and methional, major volatile components of freshly irradiated beef, are minor components of stored irradiated beef. n‐Alkanes are present in relatively greater amount in odor concentrates of stored beef. n‐Alkanes and l‐alkenes are volatile components of both stored and freshly irradiated beef, hut are present in much smaller quantity in the stored product.
Analysis of Pigments at the Surface of Fresh Beef With Reflectance Spectrophotometry
Authors: SNYDER H. E.
Published: August 2006

There is need for a nondestructive method of measuring the proportions of myoglobin derivatives in meat samples. Such a method was developed in which reflectance spectra are recorded on the absorbancy scale for samples of fresh beef containing predominantly myoglobin (Mb), oxymyoglobin (MbO2), or met‐myoglobin (Mb+) at the surface. The spectra are adjusted so that reflectance measured on the absorbancy scale (RA), is 1.0 at 525 mμ, an isobestic point for the three derivatives. With this adjustment, the isobestic point for MbO2 and Mb+ at 474 μ and the isobestic point for Mb and MbO2 at 571 mμ are reproducible, and the RA values at 474 mμ and 571 mμ are less variable. In that way, 100% reflectance values were established, but a model system was needed to determine intermediate reflectance values due to mixtures of myoglobin derivatives. The model system, containing known amounts of MbO2 and Mb+, indicated that Beer's law was not followed, but the deviation was small. Some of the difficulties inherent in this type of study are discussed, and a hypothesis is proposed to explain the peculiarities of reflectance spectra.
Studies on the Composition of Lysosomes
Authors: TAPPEL A. L. , SHIBKO S. , STEIN M. , SUSZ J. P.
Published: August 2006

Studies were made on the components of lysosomes. Analyses were based upon the distribution of constituents between the insoluble fraction containing the membrane and bound proteins and tbe soluble fraction containing released enzymes. Results were compared with those obtained for mitochondria and microsomes. The composition of the lysosomal membrane was characteristic of a unit phospholipid‐protein membrane. The sialic acid content of lysosomes was not much greater than that found in other subcellular fractions, suggesting that sialopolymers are not involved in a special role in lysosomes. The released enzyme fraction, which contained about myc of the total protein, also contained free flavins and free amino acids in amounts very much larger than those observed for mitochondria. Fe, Zn, Cu, Mn, and MO were the principal metals concentrated in lysosomes. The relationship between the chemical composition, structure, and function of lysosomes is discussed.
Certain Physiological and Biochemical Changes in the Developing Tomato Fruit (Lycopersicon esculentum Mill.)
Authors: DALAL K. B. , SALUNKHE D. K. , BOE A. A. , OLSON L. E.
Published: August 2006

The biosynthesis of nonvolatile compounds by tomato fruit parallels the growth rate of the fruit, regardless of varieties studied. Volatile reducing substances (VRS, mμ100 g), reducing sugars (percent), water‐soluble pectins (percent), and organic acids (mg/100 g) progressively increase in quantity with advancing maturity. Total titratable acidity (percent) and total pectic materials (percent) increased during the initial stages of maturation, but gradually decreased as the fruit ripened. Ascorbic acid (mg/100 g) increased with the maturity of fruit but declined slightly in the later (red and red‐ripe) stages of maturation. Concentrations of compounds (chlorophylls, mg/100 g; carotene and lycopene, mg/100 g) contributing to the coloration changed significantly as the fruit passed through various degrees of maturation. The pattern of physiological and chemical changes during the development of tomato fruit was nearly identical in both varieties studied. However, V. R. Moscow fruit contained higher amounts of pigments, reducing sugars, pectins, organic acids, ascorbic acid, and VRS than the fruit of Fireball variety, regardless of maturities studied.
The Exterior Structures of the Egg as Nutrients for Bacteria
Authors: LIFSHITZ A. , BAKER B R. C. , NAYLOR H. B.
Published: August 2006

A study was made to see if the exterior structures of the egg (cuticle, shell, and shell membranes) can support the growth of bacteria. Two species of common egg‐spoiling bacteria and a pathogenic bacterium were examined. The exterior structures supported extensive growth of all three organisms comparable to that found when the same bacteria were cultured in albumen. When these bacteria were seeded into sterile saline containing intact egg shells, they could he isolated, after some time, from the inside of the shell.
Proximate Composition of Chesapeake Bay Blue Crab (Callinectes sapidus)
Authors: FARRAGUT ROBERT N.
Published: August 2006

The proximate composition of the Chesapeake Bay blue crab (Callinectes sapidus) was determined on six bimonthly samples. The samples were taken with commercial crabbing methods as close to the same location and day of the month as possible. Data on a nitrogen‐content basis proved to be more meaningful than data on a wet‐weight basis. Proximate composition, together with the weight and carapace width, of the body meat, claw meat, and offal of the Chesapeake Bay blue crab were intercorrelated and interpreted at the 5% level of significance. The components of claw meat showed the greatest intercorrelation. Seasonal changes in the proximate composition coincide with the mating and spawning seasons of the Chesapeake Bay blue crab.
Balanced Protein Mixtures Based on Wheat and Peas
Authors: CALLOWAY DORIS HOWES , BURROUGHS SARAH E. , STONE HERBERT
Published: August 2006

Protein mixtures of wheat and peas alone, or with variable third constituents, were formulated to maximize the supplementary relationships among component amino acids. Biological quality was evaluated by rat assay methods. Data indicate that the quality of the plant protein mixtures is equal to that of egg when comparable levels of both essential amino acids and protein are provided.
The Effects of Storage Conditions Upon Acetylmethylcarbinol, Diacetyl, and Ethyl Alcohol in Apple Juice
Authors: HOLCK ANN A. , FIELDS M. L.
Published: August 2006

A total of 576 samples of apple juice stored at 0, 37, 72, and 91 °F were analyzed during a period of 242 days. Of these, 283 were analyzed for acetylmethylcarbinol (AMC), 195 for diacetyl, and 98 for ethyl alcohol. There was no significant decrease in quantity of AMC or ethyl alcohol in apple juice in tin cans and glass bottles during the storage periods. The level of diacetyl, however, declined at a significant rate when diacetyl had been added to apple juice in bottles and stored at 91 and 72°F for 219 days. Only AMC was tested for its stability during repeated thawing and re‐freezing periods. No significant changes occurred in the quantities of AMC present in these frozen samples.
Structures of Acylated Anthocyan Pigments in Vitis vinifera variety Tinta Pinheira. II. Position of Acylation
Authors: ALBACH R. F. , WEBB A. D. , KEPNER R. E.
Published: August 2006

Gas chromatographic analysis of the methylated sugar residues obtained from the band‐2 pigment of Vitis vinifera var. Tinta Pinheira indicated that the acyl function, p‐coumaric acid, was most likely attached at the four‐position on the glucose portion of the anthocyanins. The possibility of an acid‐catalyzed migration of the acyl function during the methylation process cannot, however, be ruled out completely. The acylated pigments of band 2 are thus considered to be the 3‐monoglucosides of malvidin, peonidin, petunidin, and delphinidin, each acylated with p‐coumaric acid at the four‐position on the glucose.
Quantitative Determination of Piperine. I. The Komarowsky Reaction
Authors: GRAHAM HORACE D.
Published: August 2006

A highly stable reagent consisting of para‐dimethylaminobenzaldehyde (I) or para‐hydroxybenzaldehyde (II) or other cylic aldehydes, plus thioureau in concentrated sulfuric acid, has been developed for use in determining piperine. The slightly yellow reagent, if stored under refrigeration in a brown bottle, maintains a constant chromogenic capacity for 4–6 weeks. Piperine when heated with this reagent for 15 min at 100°C develops a red color (I max. 490 mp) or purple color (II max. 570 mμ) whose intensity is proportional to the amount of piperine present. Water inhibits color development, but a small amount of methyl alcohol is necessary. Ethyl alcohol cannot be used, since it develops color with the reagent. Critical factors for reproducible, quantitative assay are the concentration of acid and thiourea in the reagent and the time and temperature of heating the reaction mixture. For I, the most sensitive of the aldehydes used, good precision, with a standard deviation of it ± 3470, was attained. Between the levels of 0.01 and 0.06μM of piperine per ml of reagent, there is a linear relation which may be described by the least‐squares equation.

X = 0.088 Y + 0.00175 where X = concentration (μM) of piperine per ml of reagent Y = absorbance at 490 μM Percent piperine in sample = X (0.28533) (dilution factor)′ 100 Sample weight (mg)
Quantitative Determination of Piperine. II. Direct Determination with Phosphoric Acid
Authors: GRAHAM HORACE D.
Published: August 2006

Piperine in 85% phosphoric acid forms an unstable yellow color which, when heated for 8 min at l00°C, becomes a stable bluish‐green with absorption maximum at 635 mμ. This reaction was exploited for the direct determination of the piperine content of pepper samples. Pepper, ground to pass a standard U. S. 80‐mesh sieve, was treated 30 min at room temperature (29 ± 1°C) with 85% phosphoric acid. The resulting yellow color was heated 8 min at l00°C, and cooled, and the absorbance was measured against a reagent blank at 635 mμ. Results were comparable to those obtained with the chromotropic acid and H2SO4–para‐dimethylaminobenzaldehyde methods. Beers' law was obeyed between the levels of 0.04–0.28 PM of piperine per ml of 85% H3SPO4. The method requires only simple, readily available chemicals and equipment, and is rapid and reproducible with a standard deviation of ± 1.01% of the total amount of piperine as 100%.
Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction
Authors: MINOR L. J. , PEARSON A. M. , DAWSON L. E. , SCHWEIGERT B. S.
Published: August 2006

Meat and water slurries of both leg and breast muscle from heavy hens were cooked in a nitrogen atmosphere. Some of the chemical components in the volatile fraction were identified by solubility classification, derivative preparation, and/or functional group analysis in combination with gas chromatography and/or qualitative chemical analyses and odor evaluation. Twenty‐nine compounds in the volatiles from leg muscle and 25 compounds from breast muscle were identified by the functional‐group trapping technique followed by gas chromatography of the effluent fractions. Qualitative chemical tests revealed 19 major classes of compounds and a few specific compounds.

Removal of sulfur compounds resulted in an almost complete loss of “meaty odor” in both dark and light meat. Removal of the carbonyls from the volatile fraction resulted in a loss of “chickeny‐flavor” and intensification of the “meaty or beef‐like odor.”
An Investigation of Substrate Effect on AMC Production by Rhizopus nigricans
Authors: FIELDS M. L. , SCOTT LAWRENCE W.
Published: August 2006

In production of acetylmethylearbinol (AMC), Rhizopus nigricans was more efficient with monosaccharides than with disaccharides as carbon sources. Starch permitted intermediate growth, but only a low AMC production. Greatest growth resulted when galactose was the substrate. AMC levels were higher when glucose was the substrate, thus giving lower (better) efficiency giving lower Bask. from pyruvate and acetaldehyde substrates but absent in the presence of sulfite, indicating that acetaldehyde is an essential intermediate for the production of AMC by R. nigricans. Diacetyl substrate was changed the most, AMC substrate next, and butanediol substrate the least by R. nigricans mycelial mats.
Comparison of Shear Press Measurements and Sensory Evaluation of Angel Cakes
Authors: FUNK KAYE , ZABIK MARY E. , DOWNS DORIS M.
Published: August 2006

Procedures were developed for Kramer shear‐press measurement of compressibility, tensile strength, and tenderness of angel cakes of three degrees of toughness. Both maximum force and area‐under‐the‐curve values were determined for each. These values were correlated with sensory evaluations of tenderness, of moistness and of texture, defined as cell size, cell distribution, and cell wall thickness.

Maximum‐force shear‐press values consistently showed differences among the three types of cake in compressibility, tenderness, and tensile strength. Based on area‐under‐the‐curve, compressibility and tenderness differences were detected, but no consistent pattern was noted in tensile‐strength readings. Sensory evaluations showed variance in the 3 types of cake for all characteristics except cell distribution.

Correlations between sensory evaluations and maximum‐force shear‐press measurements were high. Area‐under‐the‐curve values for compressibility and tenderness correlated with sensory evaluation at varying levels of significance. Highly significant correlations were found between the area‐under‐the‐curve value for tensile strength and the following factors: cell size, cell wall thickness, tenderness, and moistness. The correlation between area‐under‐the‐curve for tensile strength and cell distribution was not significant.
Changes in Individual Date Polyphenols and Their Relation to Browning
Authors: MAIER V. P. , METZLER D. M.
Published: August 2006

The main simple polyphenols of immature dates (Phoenix dactylifera var. Deglet Noor) are flavans, flavonol glycosides, caffeoylshikimic acids, and a cinnamic acid derivative. Tannins are both water‐soluble and ‐insoluble condensed tannins of the leucoanthocyanidin type. Of the simple polyphenols, the flavans and caffeoylshikimic acids undergo the greatest decrease during maturation and storage. Tests with date phenolase show these compounds to be the most susceptible to enzymic browning. Several new phenols form during storage. Treatment of the tannins with hot strong acid produces cyanidin chloride, suggesting the presence of leuco‐cyanidin units in the tannins.
Thermal Conductivity of Freeze‐dried Model Food Gels
Authors: SARAVACOS GEORGE D. , PILSWORTH MALCOLM N.
Published: August 2006

The thermal conductivities of freeze‐dried slabs of starch, gelatin, pectin, cellulose gum, and egg albumen gels were determined under a variety of conditions, using a guarded hotplate apparatus. The effects of temperature, gas pressure, and gas composition on a starch gel were studied in detail. The thermal conductivities of dry materials at atmospheric pressure varied from 0.921 × 10‐4 cal cm‐1°C‐1 sec‐1 (gelatin) to 1.337 × 10‐4 (cellulose gum). In vacuum this variation was from 0.218 × 10‐4 (starch) to 0.467 × 10‐4 (cellulose gum). The difference between atmospheric pressure and vacuum was equal to the thermal conductivity of air for all the materials except cellulose gum, which gave a greater difference. The thermal conductivity of starch gel increased linearly with increasing temperature from 0 to 70°C, and decreased with decreasing pressure, as porous materials normally do, to a constant value below 0.1 mm Hg. A helium atmosphere gave a higher thermal conductivity than air or nitrogen. The thermal conductivity was higher in all freeze‐dried gels containing adsorbed water than after the removal of all the water. The thermal conductivity of pectin gels increased with the density. Thermal conductivity was affected by the type and size of pores of the dried materials. In general, changes in thermal conductivity were significant with pressure, type of gas, and nature of the material, particularly the fibrous structure, but less important with temperature and amount of adsorbed water.
Steam‐Volatile Components from Freeze‐Dried Beef Stored at Room Temperature
Authors: EL‐GHARBAWI MOHAMED I. , DUGAN L. R.
Published: August 2006

Volatiles obtained from freeze‐dried beef by distillation with steam at ordinary pressure aided by a stream of nitrogen were collected in cooling traps. An attempt to classify the volatile components and to follow the changes in the spectrum of volatiles was carried out with both gas‐liquid chromatography and chemical analysis. Some of the components resolved by gas‐liquid chromatography were tentatively identified as acetaldehyde, propanal, pentanal, hexanal, acetone, methyl‐mereaptan, and methyl disulfide. Hydrogen sulfide was identified by chemiTa1 analysis.
Isolation of Proteins from Plant Material
Authors: POMERANZ Y.
Published: August 2006

Proteins were extracted with a yield of up to 90% from wheat flour and finely powdered untoasted soya flour, with a 3M urea solution at 4°C. The urea‐extracted protein contained, on hydrolysis, higher amounts of ammonia than a commercial soya protein isolate. Amino acid analysis by ion‐exchange chromatography of soya proteins isolated with 3M urea showed that, on an ammonia‐free basis, the urea‐extracted proteins were comparable to a commercial soya protein isolate. Both had an amino acid composition comparable to that of a commercial solvent‐extracted 50y0‐protein soya meal. The urea‐extracted proteins from wheat flour and soya flour retained their functional properties in bread‐making. Extraction with 3M urea was lowered in coarsely ground soya meals and was reduced substantially by heat‐treatment of soya products. Dispersibility in 3M urea at 4°C was found to be a useful parameter to evaluate the extent of heat damage to plant proteins.
Some Effects of Added Dietary Fats on the Lipid Composition of lien's Egg Yolk
Authors: CHEN P. H. , COMMON R. H. , NIKOLAICZUK N. , MacRAE H. F.
Published: August 2006

The fatty acid composition of the total lipid of eggs produced by hens on a control diet agreed closely with the compositions reported by other workers. The neutral glyceride fraction was more unsaturated than the phospholipid fraction. Addition of 10% of linseed, cottonseed or coconut oil to the diet altered the fatty acid composition of the egg lipids. Neither linseed nor cottonseed oil affected the total lipid content of the yolk, but coconut oil feeding brought about a small increase. In general, the acids of the neutral glyceride fraction were more susceptible to dietary manipulation than those of the phospholipid fraction. The effects of dietary fat on yolk lipid composition were compared for two types of bird.
Quantitative Determination of Sugar Alcohols by the Komarowsky Reaction
Authors: GRAHAM HORACE D.
Published: August 2006

When heated in a reagent consisting of a cyclic aldehyde, thiourea, and concentrated sulfuric acid, the sugar alcohols, including glycerol and inositol, give orange, pink, or red colors whose intensities follow Beer's law. The reagent is stable for 6 weeks or more in an amber bottle under refrigeration. Of the aldehydes tested, p‐hydroxybenzaldehyde and p‐dimethylaminobenzaldehyde were the most sensitive. Generally, the reactivity of the sugar aleohols was as follows: sorbitol > dulcitol > mannitol > erythritol > xylitol > arabitol > ribitol > glycerol > inositol. Carbohydrates and other interferences were removed by acid hydrolysis followed by degradation with hot alkali and treatment with ion‐exchange resins. Hydrolysis, degradation, and removal of degradation products can also be done in a single operation with a mixture of ion‐exchange resins. Important factors for reproducible quantitative results are the concentration of acid, thiourea, and aldehyde in the reagent, the time and temperature of heating, and the particular aldehyde used. Recovery from complex milieu was good (95–101.8%).
Fatty Acid Content of Pork Cuts and Variety Meats as Affected by Different Dietary Lipids
Authors: CHUNG R. A. , LIN C. C.
Published: August 2006

The fatty acid concentrations of different pork cuts and variety meats are presented as affected by diets supplemented with peanut oil, hydrogenated coconut oil, or hydrogenated coconut oil plus cholesterol. With the higher linoleate diet, greater proportions of linoleic acid were deposited in all parts, and with the higher oleate diet greater proportions of oleic acid were deposited in the liver, kidney, ham, skin, boston butt, fat hack, picnic, tongue, and bacon but not in the heart and chop. Only small proportions of lauric and myristic acids were present in all tissues studied although large proportions were consumed. Cholesterol feeding increased the liver linoleate and arachidonate contents and decreased the heart and kidney linoleate and arachidonate contents. Also, the liver and kidney stearate content increased, the liver palmitate content decreased, and the kidney palmitate content increased. With the same diet, the vital organs contained large proportions of arachidonate and were richer sources of linoleic acid than the depot fats and muscles.
Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K5
Authors: CHANDLER H. K. , LICCIARDELLO J. J. , GOLDBLITH S. A.
Published: August 2006

Salmonella typhimurium was irradiated in phosphate buffer, pH 7.6, containing various levels of vitamin Ks over a temperature range of 32 to 120°F either in air or under vacuum. Vitamin K5 exerted a radiosensitizing effect under vacuum and a radioprotective effect in air. The radiosensitizing effect decreased with increasing temperature. Vitamin KS had no radiosensitizing activity, or possibly a slight protective effect, in whole egg irradiated either in air or under vacuum.
Evaluation of Toughness Differences in Chickens in Terms of Consumer Reaction
Authors: PALMER HELEN H. , KLOSE A. A. , SMITH SALLY , CAMPBELL AGNES A.
Published: August 2006

An untrained panel of approximately 100 people was used to evaluate the importance of differences in fryer chicken toughness that result from differences in chilling time before freezing. The panel discriminated and criticized toughness that could arise in commercial practice. At least 4 hr of aging is desirable even for birds that are thawed before being cooked. Shear resistance of fried meat measured with Warner‐Bratzler and L.E.E.‐Kramer shear apparatus correlated well, and correlated with untrained‐panel evaluation. Adverse comments on toughness and dissatisfaction with the quality of the chicken increased with increase in shear resistance of the meat.
Post‐Mortem Changes in Muscle III. Histochemical Observations in Beef and Pork
Authors: BODWELL C. E. , PEARSON A. M. , FENNELL R. A.
Published: August 2006

The activity of 17 or 18 specific enzymes in the longissimus dorsi muscle of five beef and 18 pork carcasses was followed by histochemical procedures. Beef samples were removed from carcasses within 10 min up to 20 days port‐mortem, and pork samples within 16 min up to 24 and/or 48 hr post‐mortem. The beef carcasses were submitted to so‐called normal cooling procedures. However, one side of each of 13 pork carcasses was placed at –29°C, while the other side was subjected to 37°C for the first 41/2–5 hr post‐mortem.

In beef muscle, the histochemical activity of lactate dehydrogenase, alpha‐glycerophosphate dehydrogenase, succinate dehydrogenase, isocitrate dehydrogenase, TPN diaphorase, and DPN diaphorase showed a steady decrease with increasing time post‐mortem. Reactions for both alcohol dehydrogenase and glutamate dehydrogenase were very weak or entirely absent at 48 hr post‐mortem and all subsequent sampling periods. Positive reactions for glucose‐6‐phosphate dehydrogenase and beta‐hydroxybutyrate dehydrogenase were observed in the initial samples only. No acid phosphatase, leucine amino peptidase, or 6‐phosphogluconate dehydrogenase activity was detected in any of the samples.

In pork muscle, the activity of lactate dehydrogenase, alpha‐glycerophosphate dehydrogenase, succinate dehydrogenase, isocitrate dehydrogenase, and DPN diaphorase was slightly weaker at both 0 and 24 hr post‐mortem than similar activity in beef muscle. Alcohol dehydrogenase activity was weaker than that observed for the above enzymes, while the activity of glutamate dehydrogenase was of intermediate intensity. Traces of glucose‐6‐phosphate dehydrogenase and 6‐phosphogluconate dehydrogenase activity were observed in only a portion of the initial samples. Similarly, weak reactions for beta‐hydroxybutyrate dehydrogenase were observed only at 0 hr post‐mortem. None or only weak activity was observed for malic dehydrogenase, and TPN diaphorase activity was unexplainably absent from all samples. Moderate levels of cytochrome oxidase activity were observed at both 0 and 24 hr post‐mortem. LTDPG‐glycogen transferase was completely inactivated by the 37°C treatment post‐mortem, but the treatment had a less marked effect upon phosphorylase and branching enzyme. The presence of acid and alkaline phosphatase activity in muscles of 7 carcasses suggested that a degenerative condition existed in these muscles.
1‐Pyrroline: The Odor Component of Strecker‐Degraded Proline and Ornithine
Authors: YOSHIKAWA K. , LIBBEY L. M. , COBB W. Y. , DAY E. A.
Published: August 2006

The odor component of proline and ornithine degraded by periodate, isatin, or ninhydrin was identified as 1‐pyrroline by means of gas chromatography on three columns, mass spectra, and infrared analysis. Free γ‐amino‐butanal also yields the same odor component via formation of an internal Schiff base.
Polyphenolic Compounds in Canned Apricots
Authors: EL‐SAYED A. S. , LUH B. S.
Published: August 2006

Polyphenolic compounds were extracted with ethyl acetate from aqueous infusions of canned Blenheim apricots (Prunus armenica L.). The compounds were separated by two‐dimensional paper chromatography of the extract with n‐butanol‐acetic acid‐water (4:1:5) and 2% acetic acid. The individual compounds were identified by Rf values, fluorescent behavior, absorption spectra, and degradation products. Shown to be present in the extract were three chlorogenic acid isomers, two p‐coumaric acid derivatives, rutin, isoquercitrin, quercetin, an unidentified quercetin glucoside, catechin, and epicatechin. The predominant polyphenolic compounds were chlorogenic acids and p‐coumaric acid derivatives.
Amino Acid Studies on the Effect of Fermentation Time and Heat‐Processing of Tempeh
Authors: STILLINGS B. R. , HACKLER L. R.
Published: August 2006

In general, amino acids as analyzed by column chromatography declined slightly in tempeh fermented up to 72 br, and these declines were partially attributable to amino acid deficiencies in the fermentative mold. Tryptophan declined in the dehulled lactic‐acid‐soaked soybeans, increased in 24‐hr‐fermented tempeh, and decreased slightly as the fermentation continued to 72 hr. Free amino acids and ammonia increased during fermentation. Glucosamine was isolated from the mold and subsequently identified. An increase in glucosamine in tempeh during fermentation reflected large amounts in the mold. Deep‐fat frying of tempeh caused some amino acids to decrease after 5 min, while most declined after 7 min. Lysine and cystine were most susceptible to heat destruction. Steaming of tempeh for 2 hr or less had no effect on the amino acids. Changes in amino acid indexes during fermentation and heat‐processing were related and, in some instances, significantly correlated with animal data.
Volatile Components in the Vapors of Natural and Distilled Vinegars
Authors: AURAND L. W. , SINGLETON J. A. , BELL T. A. , ETCHELLS J. L.
Published: August 2006

Volatile components in the vapors of natural and distilled vinegars were identified by gas chromatography by comparing their retention dumes with compounds of known composition and by functional group analysis. Twenty‐five volatile components were identified from three natural vinegars (cider, 19 components; wine, 17 components; tarragon, 20 components), and 11 volatile components were identified from five samples of distilled vinegar. Four components were present in all vinegars tested: acetaldehyde, aeetone, ethyl acetate, and ethyl alcohol. The natural vinegars had the largest number of volatile components. This was attributed to the nature of the fermentable carbohydrate material used for production of the alcohol subsequently used for vinegar manufacture (e.g. apples and grapes). The importance of the earbonyls, alcohols, and esters to vinegar flavor is discussed.
The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans
Authors: ROHAN T. A. , STEWART T.
Published: August 2006

The destruction of free amino acids during a factory roast of Accra cocoa beans was studied. Different amino acids were destroyed at different rates, but none were destroyed completely. Of the total free amino acids present in the unroasted beans, some 50% were found in the roasted product.
Observations on the Reactivity of −2‐Thiobarbituric Acid‐Reactive Substances in Dried Whole Egg Powder
Authors: KWON T. W. , NORGAARD MARIDA J.
Published: August 2006

The production of 2‐thioharhituric acid‐reactive substances (TBRS) during storage of dried whole egg powders was temperature‐ and time‐dependent. Some of the TBRS occurred as a hound form with egg proteins, the lipo‐protein fraction contained considerably more bound TBRS than did the other water‐soluble proteins. Malonaldehyde (MA), as an example of TBRS, was more reactive than glucose with egg white proteins.
Anthocyanin in Red Tart Cherries as Related to Anaerobiosis and Scald
Authors: DEKAZOS ELIAS D.
Published: August 2006

A study was made of some causes and anthocyanin changes associated with scald in red tart cherries. Scald is defined as the localized translocation of the red pigment from the skin to the flesh of the cherry. Cherries, bruised and held in 100% nitrogen, showed that migration of pigment from the skin to the flesh left light‐pink scalded areas. When held in 100% oxygen, bruised cherries did not scald, but the skin became dark red, and the flesh, when peeled, revealed oxidative browning. The total amount of anthocyanin pigments in the bruised cherries, scalded and unscalded, was about the same as in fresh unbruised fruit, demonstrating that anthoeyanase does not participate in scald development. Analysis of volatiles emanating from scalded and unscalded cherries showed no differences, except from severely scalded fruit, which produced ethyl alcohol. Distribution of pigment was shown histologically in fresh unbruised cherries and in bruised cherries, scalded and unscalded.
The Groups of Microorganisms Composing the “Total”‐Count Population in Frozen Vegetables
Authors: SPLITTSTOESSER D. F. , GADJO ISABEL
Published: August 2006

The types of microorganisms contaminating frozen peas, snap beans, and corn were studied quantitatively. An average of 40‐75% of the isolates were species of Leuconostoc and Strep. tococcus. The incidence of some of the less numerous groups is also given. The data suggested that a characteristic microflora, dependent upon vegetable product, developed on the surfaces of processing equipment. Thus, similar distributions of microorganisms were found on vegetables processed at different factories, as well as on vegetables in different stages of processing. The characteristic microbial distributions were observed, however, only in samples collected after the processing seasons had been in effect for a number of days.
Preparations of Carbon‐l4‐Labeled Polyoxyethylene (20) Sorbitan Monolaurate and their Metabolic Fate in Rats
Authors: NELSON M. F. , POULOS T. A. , GONGWER L. E. , KIRSCHMAN J. C.
Published: August 2006

Preparation is given and metabolic fate is shown in rats for both fatty‐acid‐V‐labeled and polyoxyetbylene‐C14‐labeled polyoxyethylene (20) sorbitan monolaurate. The emulsifier's metabolic pattern, following oral administration, appears to be as follows: The ester bond between the polyoxyethylated polyol and fatty acid moieties undergoes almost complete hydrolysis, with the fatty acid portion being metabolized in a manner similar to that for trilaurin. The ether linkage between the polyoxyethylene chain and the hexitan molecule is not disrupted appreciably, and this polyoxyethylene‐polyol emulsifier moiety is only slightly absorbed. The data also show that none of the polyol moiety is stored in the body of the animal. The fate of each labeled form of the emulsifier following intravenous administration is also shown.
Determination of 2,6‐dichloro‐4‐nitroaniline Residues in Fruits by Electron‐Capture Gas Chromatography
Authors: WA CHENG KIN , KILGORE WENDELL W.
Published: August 2006

A procedure for the analysis of 2,6‐dichloro‐4‐nitroaniline by electron‐capture gas chromatography is described. In this technique, samples are extracted with benzene and analyzed in a gas chromatograph without involving any additional cleanup procedures. It is applicable to a variety of stone fruits, and as low as 0.01 ppm of residue can be detected.