bluuebunny/crossref_metadata_2025 huggingface dataset:
Electron Microscopy of a Meat Emulsion
Authors: BORCHERT L. L. , GREASER M. L. , BARD J. C. , CASSENS R. G. , BRISKEY E. J.
Published: August 2006

SUMMARY— Techniques are described for the electron microscopic evaluation of a meat emulsion. Fat globules as small as 0.1 μ in diameter were observed to have distinct protein membranes. The continuous phase of the emulsion was fibrous, but homogeneous. After thermal processing the globule membranes were highly disrupted and the protein of the continuous phase was coagulated into dense, irregular zones.
Lipids in Wheat Kernels of Varying Size
Authors: CHIU CHIEN‐MEI , POMERANZ Y.
Published: August 2006

SUMMARY— Wheat samples from three hard red winter and three hard red spring varieties were separated into kernels of varying size. A two‐fold increase in kernel weight was accompanied by a small decrease in protein content and by a substantial decrease in ash (on a percentage basis). Concentrations of free (petroleum‐ether extractable) and of bound lipids (water‐saturated butanol following petroleum‐ether) were higher in small than in large kernels. The hard red spring kernels had, generally, more free lipids than hard red winter kernels; differences in bound lipids were small. Total lipid contents per kernel depended primarily on kernel size, and was affected little by wheat class or variety. Thin‐layer chromatography showed triglycerides as the major nonpolar component, and digalactosyl glyceride and phosphatidyl choline as the major polar components.

Concentrations of individual nonpolar or polar components were not affected significantly by kernel size. Differences in concentrations of certain nonpolar components and in the composition of monoglycerides seem to be indicated between lipids of hard red winter and hard red spring wheats. Concentrations of polar lipids in petroleum‐ether extracts varied substantially from the concentrations of individual components in polar lipids extracted with butanol following petroleum‐ether.
Effect of Dietary Fat and Protein on Lipid Composition and Oxidation in Chicken Muscle
Authors: MARION J. E. , Jr. T. S. BOGGESS , WOODROOF J. G.
Published: August 2006

SUMMARY— Samples of white muscle (pectoralis major) were taken from 100 male, broiler‐type chickens which had been reared to 58 days of age on rations differing in protein level (16 or 24%) and in type of supplemental fat (5% of coconut oil, beef tallow, safflower oil or menhaden oil). Lipids were extracted from each sample and fractionated into (1) neutral lipids, (2) cephalin, and (3) lecithin. The fatty acid content of each fraction was determined by gas liquid chromatography (GLC). Lipid oxidation was measured by a 2‐thiobar‐bituric acid (TBA) method after storing each carcass for 12 days at 2°C.

Values for all measurements were statistically analyzed for dietary effects and for possible correlations between composition and oxidation rates. All of the factors were significantly influenced by diet, except total lipids, cephalin, and four of the lecithin fatty acids.

Correlation coefficients between TBA values and level of each lipid component were obtained after treatment effect was statistically removed. The 22‐carbon fatty acids with 4 or 5 double bonds in cephalin and lecithin, and linoleic acid in neutral lipids and lecithin were positively correlated with TBA values.
Anthocyanins of Asparagus
Authors: FRANCIS F. J.
Published: August 2006

SUMMARY— Four anthocyanin pigments were isolated from asparagus spears, Asparagus officinalis L., and identified by chromatographic, spectral, and chemical properties. The major pigment was a linear triglycoside, cyanidin‐3‐rhamnosylgluco‐sylglucoside, followed by cyanidin‐3‐rhamnosylglucoside. The peonidin analogues of the above pigments were also present in minor quantities.
Peck Substances of Sweet Cherries and Their Alteration during SO2 Brining
Authors: VAN BUREN J. P.
Published: August 2006

SUMMARY— During ripening the proportion of protopectin in the cherries decreased as did the average intrinsic viscosity of the pectic material. Brining of the cherries resulted in a further decrease in the intrinsic viscosity and a conversion of protopectin and pectinic acid to the pectic acid form. The texture of the brined cherries softened with increasing maturity of the starting material. On prolonged storage in SO2 brine the texture of the cherries softened, and the intrinsic viscosity of the pectic materials decreased. The use of brines with pH levels above and below pH 3.1‐3.5 caused a decrease in the intrinsic viscosity. A slight increase in pectic breakdown was seen when the SO2 was raised to the 2% level. The overall effect of brining on the pectic materials of the cherries was to cause extensive de‐esterification and a decrease in the viscosity average molecular weight.
Pea Lipoxidase, Distribution of Enzyme and Substrate in Green Peas
Authors: ERIKSSON C. E.
Published: August 2006

SUMMARY— The activity of the enzyme lipoxidase and the concentrations of free and lipid‐bound fatty acids in different parts of green peas were determined. The extractable enzyme was found mainly in the cotyledon, where its concentration was also highest. The concentration of the enzyme was somewhat higher in the inner than in the outer part of the cotyledon. Both free and bound fatty acids were found in all parts of the pea. The oxidation rate of linoleic acid, catalyzed by lipoxidase, was found independent of oxygen partial pressures above about 20 mm Hg. The respiratory rates of intact and damaged green peas were determined. Based upon these data and on plausible diffusion coefficients, an attempt was made to calculate the oxygen conditions in green peas.
Studies on the Density of Water Adsorbed on Low‐Protein Fraction of Flour
Authors: GUR‐ARIEH C. , NELSON A. I. , STEINBERG M. P.
Published: August 2006

SUMMARY— A pycnometric method was used to measure the density of a low‐protein fraction of flour at different moisture levels. At a given moisture content the flour density was independent of the particle size distribution within the range studied. The density of flour remained constant over a moisture content range from 0 to 7%.

In the range of 0‐26% moisture two definite transition points exist in the density of adsorbed water. The first occurs at approximately 7% and this is equivalent to a mono‐molecular layer. The density of this adsorbed water is strikingly high, 1.48 g/cc. After the first transition point, the density of adsorbed water decreases to 1.11 g/cc. The second transition point occurs at approximately 14% moisture and from there on to the highest moisture measured, 26%, the density of adsorbed water remains constant at 0.97 g/cc.
Determining Volatile Acids in Coffee Beverages by NMR and Gas Chromatography
Authors: KUNG J. T. , McNAUGHT R. P. , YERANSIAN J. A.
Published: August 2006

SUMMARY— Volatile aliphatic acids (C1 to C10) were determined in the beverages from three varieties of coffee‐ Colombian, Santos, and Robusta. Formic acid was determined by NMR, the remainder by gas chromatography. The difference in acid concentration between medium‐ and dark‐roasted coffees was also examined. Acetic acid and formic acid are found to be the major volatile acid components; C3 to C10 acids are present only in relatively small amounts in the three varieties investigated. Robusta coffee was found to be significantly higher in formic acid and slightly lower in acetic acid than Colombian and Santos.

In general, the dark roasts were lower in volatile acids than the medium roasts and Robusta had the highest total volatile acid content. No significant differences were observed between Colombian and Santos. Although measurable differences in acidity were found among the different varieties and between the two degrees of roasting by titration of beverages to pH 9.0, the volatile acids were found to be too low in concentration to account for these variations. It was assumed that the major acid components must be nonvolatile acids. This has been confirmed by analysis of nonvolatile acids which will be published later.

The method used involves neutralization of the coffee beverage with sodium hydroxide, precipitation of emulsion‐forming materials with methanol, and lyophilization of the supernatant liquid. The freeze‐dried solids are treated with excess mineral acid and extracted with ethyl ether. The ether extract is then analyzed for volatile acids by gas chromatography and by NMR. Both gas chromatography and NMR methods are sensitive and quantitative, and require less than 30 min to complete an analysis once the sample preparations have been completed. This technique should be useful for the determination of volatile acids in fruits, vegetables, and other biological substances.
Factors Affecting the Growth and Interaction of the Rough and Smooth Variants of Bacillus stearothermophilus. 2. Media and pH
Authors: HILL W. H. , FIELDS M. L.
Published: August 2006

SUMMARY— The influence of various media and pH upon the growth and interaction of rough and smooth variants of Batiks stearothermophilus NCA 1518 in pure and mixed populations was determined. The rough variant had a lower nutritional requirement than the smooth variant. The rough variant had a slightly shorter generation time in a minimal broth than in a trypticase soy broth devoid of phosphate buffer (TSA‐A). The generation time of the smooth variant grown in the minimal medium was much longer than that in TSA‐A. Available carbohydrate influenced growth of the rough variant more than the smooth variant. The rough variant showed an increase of only 3 hr in lag time at pH 6.0 and 8.0 as compared to pH 7.0, while the smooth variant had an increase in lag time of 37 hr at pH 6.0 and 47 hr at pH 8.0 as compared to pH 7.0. The smooth variant produced very little basic substances in TSA‐A while the rough variant produced large amounts of these substances.
The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate
Authors: YAMAGUCHI SHIZUKO
Published: August 2006

SUMMARY— The synergistic phenomenon between the taste of monosodium glutamate (MSG) and disodium 5′‐inosinate (IMP) [7.5 H2O] was studied and the relationship expressed as a mathematical model. The phenomenon could be measured quantitatively by fitting the proposed model to the results of the experiment.

The concentration of MSG equivalent to the taste intensity of that given by the mixture of MSG and the ribonucleotide is represented by the following equation:

y = u +γuv

where y is the equivalent taste intensity of the mixture in terms of g/dl of MSG, u is equal to g/dl of MSG in the given mixture, v is equal to g/dl of sodium 5′‐inosinate in the given mixture, and γ is a constant.

The γ value for IMP was calculated from extensive sensory testing as 1.218 × 108.
Degradation of lnosinic Acid in Chicken Muscle During Aseptic Storage and Its Possible Use as an Index of Quality.
Authors: KHAN A. W. , DAVIDEK J. , LENTZ C. P.
Published: August 2006

SUMMARY— Analysis of chicken breast and leg muscle stored under aseptic conditions at 0, 5, and 10°C showed that the breakdown of inosinic acid and formation of hypoxanthine depended on storage temperature and time. Over 75% loss of inosinic acid content of both breast and leg muscle occurred in 3–5 weeks at 0°, in 2–3 weeks at 5O and in about 1 week at 10°C. These storage periods correspond to the lengths of time after which quality deterioration has been detected by sensory evaluation. During the same periods of storage, the hypoxanthine content of these muscles increased gradually to a value of 200–400 fig/g of muscle.

Since the level of inosinic acid in fresh muscle is fairly constant and related to flavor, the results indicate that an objective method of quality assessment of chicken meat based on inosinic acid content is feasible. A similar test based on the hypoxanthine content is also possible, but not likely to be as satisfactory, because losses occurring as a result of “weeping” and leaching in hypoxanthine content would show an apparent quality that is higher than it should be. On the other hand, an index based on inosinic acid would reflect similar losses by lowering of quality.
Dielectric Properties of Potatoes and Potato Chips
Authors: PACE W. E. , WESTPHAL W. B. , GOLDBLITH S. A. , VAN DYKE D.
Published: August 2006

SUMMARY— Dielectric properties (dielectric constant, ɛ′r; loss tangent, tans; and dielectric loss factor, ɛ″r) were determined for raw potatoes and for potato chips, using the precision slotted line technique. Measurements on raw potatoes were made at 77°F (25°C) and at frequencies of 300, 1,000, and 3,000 MHz (megahertz). Measurements on potato chips were made at three moisture levels; at 77°F (25°C), 125°F (51.6°C), and 180°F (82.2°0; and at frequencies of 300, 1,000, and 3,000 MHz. Moisture, total lipids, and nitrogen contents are reported for both the raw potatoes and the potato chips.

As would be expected from their high moisture content and the presence of various dissolved salts, the raw potatoes possess extremely high dielectric values.

Potato chips show a rapidly decreasing dielectric loss as moisture content is reduced; the loss values of the chips approach those of the oil used for frying them after moisture has been reduced to approximately 3% and the oil content has been increased accordingly.

For finish drying of potato chips, a frequency of 3,000 MHz will result in 3–4.5 times greater power production in the chips than will the use of a frequency of 1,000 MHz (in the moisture and temperature range at which the data were obtained). However, this difference in power production is due almost entirely to the difference in frequency since the difference in dielectric loss values at the two frequencies is quite small.
Direct Spectrophotometric Determination of Fat and Moisture in Meat Products
Authors: BEN‐GERA ITAMAR , NORRIS KARL H.
Published: August 2006

SUMMARY— The near‐infrared spectral absorption properties of P‐mm‐thick samples of meat emulsions were measured by direct spectrophotometric techniques. The resulting spectra are interpreted in terms of absorptions from O‐H and C‐H stretching vibrations combined with scatter losses. Optical‐density differences are correlated with fat and moisture contents. The difference in optical density between 1.80 and 1.725 p gave a high correlation with moisture content and the difference between 1.725 and 1.65 P gave a high correlation with fat content. Direct spectrophotometric analysis predicted fat content within a standard error of ± 2.1% and moisture content within ± 1.4%. The possibilities of this technique are explored and the problems to be solved in developing a rapid, accurate method are discussed
Action of Microorganisms on the Peroxides and Carbonyls of Rancid Fat
Authors: SMITH JAMES L. , ALFORD JOHN A.
Published: August 2006

SUMMARY— The effects of 26 species of bacteria, molds, and yeasts on the hydroperoxides and monocarbonyls in rancid fat have been determined. All of the cultures were capable of decomposing the hydroperoxides. The activity of microorganisms on the monocarbonyl content of the rancid fat was quite varied and could be divided into: 1) microorganisms which produced large increases in at least two monocarbonyl classes; 2) microorganisms which removed 2,4‐dienals; 3) microorganisms which removed 2,4‐dienals and 2‐enals, and 4) microorganisms which caused decreases in at least two classes of monocarbonyb (without destroying completely any class).

Two microorganisms produced methyl ketones, a monocarbonyl class which does not appear in rancid lard. There appeared to be a relationship between the ability to decompose peroxides strongly and the ability to produce a great increase in the monocarbonyl content. There apparently is no relationship between the ability to decompose peroxides and lipolytic activity. The possible importance of microorganisms in controlling hydroperoxides and monocarbonyls in fats is discussed.
Post‐mortem Degradation of Adenine Nucleotides in Muscle of the Lobster, Homarus americanus
Authors: DINGLE J. R. , HINES J. A. , FRASER DORIS I.
Published: August 2006

SUMMARY— Thin‐layer chromatography showed that postmortem degradation of adenine nucleotides in the tail muscle of lobster (Homarus americanus) followed the route: adeno‐sine 5′‐triphosphate (ATP) → adenosine 5′‐diphosphate (ADP) → adenosine S'monophosphate (AMP) → inosine 5′‐mono‐phosphate (IMP) + inosine (Ino) → hypoxanthine (Hx). KCI extracts (0.6M) also degraded ATP by this route. Such extracts contained a weak AMP‐aminohydrolase activity that was activated by ATP, but no adenosine aminohydrolase could be detected. Neither of these aminohydrolases were found in extracts made with water or 0.0244 K‐succinate.
Changes in the Polyunsaturated Fatty Acid Content of Potato Tubers During Growth, Maturation and Storage
Authors: SCHWARTZ J. H. , LADE R. E. , PORTER W. L.
Published: August 2006

SUMMARY— Kennebec and Red Pontiac potatoes were analyzed for fatty acids at intervals during growth and maturation of the tubers and subsequent storage at 4°C. During storage linoleic and linolenic were almost the only polyunsaturated acids present, but during growth and maturation considerable amounts of unidentified polyunsaturated acids were found. The percentage of polyunsaturated acids in the dry weight of tuber decreased to a low value near harvest time and remained near this value throughout the 6.3‐month storage period, except that the value in Pontiacs stored 19 days was somewhat high. The percent of polyunsaturates in the total fatty acid fraction also dropped to a low value during growth and maturation but increased somewhat during storage. For this reason it may be better, when practicable, to make dehydrated products from freshly‐harvested rather than from stored potatoes.

Potato dice contained as much polyunsaturated acid as the tubers they were made from; potato flakes contained somewhat less. In both products the degree of unsaturation of the fatty acid fraction was the same as for the tubers. NO off‐flavors were noticed when samples were reconstituted. Apparently little or no oxidation took place during the processing.
Mechanism of Release of Nucleotidic Material by Fermenting Brewer's Yeast
Authors: LEE T. C. , LEWIS M. J.
Published: August 2006

SUMMARY— When a strain of brewer's yeast grown under suitable conditions was suspended in a solution of fermentable sugar, nucleotides and other U.V.–absorbing materials were rapidly released from the cells. The extent of release was dependent on the pH of the medium, the temperature, the concentration of fermentable sugar and on the presence of membrane–protecting (Ca++ or Mg++) or membrane–damaging (butanol, detergent) reagents. The released material was of low molecular weight and appeared to originate in a free intracellular pool. It was concluded that the mechanism of release of nucleotidic material was the result of a change in permeability of the cytoplasmic membrane of yeast contingent upon the transport and metabolism of fermentable sugar. Leakage of nucleotidic material from yeast was considered to be a normal physiological process of consequence in the brewing and wine–making industries.
Serological Identification of Animal Proteins.
Authors: WARNECKE M. O. , SAFFLE R. L.
Published: August 2006

SUMMARY— Specific antibodies were developed against skeletal muscle from horse, pork, lamb and beef. The antigenic protein material evaluated for antibody production included actomyosin, serum‐alum precipitate, muscle extract‐alum precipitate, saline extract of muscle and freeze‐dried water extract of muscle. The method of injection into the rabbits included intraperitoneal, intravenous, subcutaneous, and intramuscular with and without Freund complete adjuvant.

Of the antigenic protein material and route of injection evaluated, the intramuscular injection of 150 mg of freeze‐dried water extract of muscle with Freund complete adjuvant resulted in the highest titers which were observed as the titer increased and with time after injection as indicated by ring and gel diffusion tests. However, these cross‐reactions could be‐removed by absorption with small amounts of the freeze‐dried protein extracts of the cross‐reacting species. A specific antiserum for each animal specie could be obtained which would react with 0.4–0.5 mg/ml of protein in a saline extract of skeletal muscle.

Overall, multiple intramuscular injections of freeze‐dried water extracts of skeletal muscle emulsified in Freund complete adjuvant resulted in the highest titers which would react specifically with each animal species.
Glycolytic Intermediates and Co‐Factors in “Fast‐” and “Slow‐Glycolyzing” Muscles of the Pig
Authors: KASTENSCHMIDT L. L. , HOEKSTRA W. G. , BRISKEY E. J.
Published: August 2006

SUMMARY— The Longissimus dorsi muscles from Chester White, Hampshire and Poland China animals were used to establish certain differences in metabolic intermediate patterns between muscles with “fast” and “slow” rates of post‐mortem glycolysis. Metabolic intermediate patterns were consistent with the concept that phosphorylase is the primary control site of postmortem glycolysis. Adenine nucleotide levels appeared to be the primary regulatory factors for phosphorylase. The phosphofructokinase and pyruvate kinase enzymes were also involved in post‐mortem glycolytic control. Levels of high‐energy intermediates (adenosine triphosphate, phosphocreatine and pyridine nucleotides) were much higher in the “O” hr samples of “slow‐glycolyzing” muscles than in similar samples from muscles having “fast” rates of post‐mortem glycolysis. No significant differences in levels of lactate or glucose were observed among these three groups in blood samples taken either at or 24 hr prior to the time of exsanguination.
Dry Layer Permeability and Freeze‐Drying Rates in Concentrated Fluid Systems
Authors: QUAST D. G. , KAREL M.
Published: August 2006

SUMMARY— Effects of composition, of freezing rates, and of pressure on dry layer permeability of freeze‐dried liquids were studied. Permeability was found to be higher for slowly frozen samples of coffee and of a model system, than for rapidly frozen samples. A surface layer of very low permeability was observed in all samples frozen without agitation.

Permeabilities obtained in steady state measurements were found to correlate with permeabilities calculated from freeze‐drying rates. A mathematical analysis based on the assumption of a uniform dry layer with constant properties was found to apply better to slush frozen samples than to samples frozen without agitation.
A Study of Certain Properties of Myosin from Skeletal Muscle
Authors: QUASS D. W. , BRISKEY E. J.
Published: August 2006

SUMMARY— This investigation was conducted (a) to establish a procedure for purifying a stable myosin preparation from pig skeletal muscle and (b) to evaluate the enzymatic activity and associated characteristics of purified myosin, isolated at death from skeletal muscles which ultimately have varying rates of hydrolysis of ATP in situ during the first half‐hour after death. Rabbit muscles were also used for comparative purposes. Myosin preparations were found to be pure (by ultracentrifugation, Sephadex separation and superprecipitation tests) and stable with normal values for SH groups. The Ca++‐activated ATPase activities of myosin extracted from PSE Poland China pigs were significantly greater than those from Chester White pigs and normal Poland China pigs. EDTA‐activated ATPase activities were greater in myosin from PSE Poland China than in normal Poland China.
Rigor State, Freeze Condition, pH, and Incubation Temperature and Their Influence on Color Development and Extract Release Volume in Ovine Muscle Homogenates
Authors: COOK C. F.
Published: August 2006

SUMMARY— The effect of pH and incubation temperature on the development of filtrate color, and a modified extract release volume (ERV) were studied in unfrozen and frozen, pre‐ and post‐rigor ovine muscle homogenates.

Buffer‐pH, incubation temperature and the interaction between these two factors had a highly significant effect (P < 0.01) on filtrate color and ERV. Rigor state and the interactions, rigor state × buffer‐pH, freeze state × buffer‐pH, and freeze state × incubation temperature had a highly significant effect (P<0.01) upon ERV after 24 hr incubation.

Pale colored filtrates developed in homogenates that were buffered at pH 5.2 and 5.6 and incubated at 20, 30, and 40°C. There was a significant correlation between ultimate pH and color scores for the filtrates obtained from homogenates incubated at 10, 20, 30, and 40°C but there was no relationship between the two variables when the homogenates were incubated at 0 and 5°C. The ERV decreased significantly (P < 0.01) with increasing incubation temperatures and pH of buffer. Pre‐rigor homogenates at low pH levels released significantly smaller (P < 0.01) amounts of extract than did post‐rigor tissue. Incubation temperature influenced the magnitude of the correlation between ultimate pH and ERV.
Chemical Deterioration of Frozen Bovine Muscle at −4° C
Authors: AWAD A. , POWRIE W. D. , FENNEMA O.
Published: August 2006

SUMMARY— During an 8‐week storage period of bovine muscle at −4°C, the total extractable protein content dropped from 91 to 51%. This decline, accompanied by a decrease in water‐binding capacity of muscle, was primarily caused by the insolubilization of both sarcoplasmic proteins and actomyosin. The increase in the free fatty acid content from about 1.6 to 9.1% over the 8‐week period may be attributed to phospholipid hydrolysis. The TBA number rose progressively throughout the entire storage period while the peroxide value increased to a maximum in 2 weeks of storage and then decreased to a constant value of 7.
Cell Disruption in Broiler Breast Muscle Related to Freezing Time
Authors: CRIGLER J. C. , DAWSON L. E.
Published: August 2006

SUMMARY— Cell disruption, resulting from different freezing times, was evaluated by studying the composition and amount of drip obtained from broiler breast muscles after freezing and thawing. The degree of cell disruption was estimated after measuring the amount of drip released and by total solids, nitrogen and deoxyribonucleic acid (DNA) concentration of the drip. Initial drip release was noted approximately 5% hr after the frozen meat was placed in a refrigerator at 16°C, and collections were made through the 18th hr. Degree of cell disruption was not uniformly related to changes in freezing times of 0.5 to 1,494 min. In general, increased freezing time resulted in greater cell disruption; however, several exceptions were noted. Cell disruption was relatively severe for tissues frozen in 18 to 35, 87, and 252 min, and relatively low for tissues frozen in times of 1 to 18 min, 132 to 22.5 min, and longer than 1,044 min. All frozen and thawed muscles had higher contents of total solids, nitrogen and DNA than unfrozen controls.
Peanut Alcohol Dehydrogenase.
Authors: PATTEE H. E. , SWAISGOOD H. E.
Published: August 2006

SUMMARY— Alcohol dehydrogenase (alcohol:NAD+ oxidoreductase EC 1.1.1.1) has been isolated and purified from peanut kernels. The resulting preparations exhibited a high degree of purity as shown by the criteria of ultracentrifugation and free boundary and zonal electrophoresis. The simultaneous purification of zinc and enzymatic activity indicates that peanut alcohol dehydrogenase is a zinc metalloenzyme.
Gamma Radiation Effects on the Pectic Substances in Citrus Fruits
Authors: ROUSE A. H. , DENNISON R. A.
Published: August 2006

SUMMARY— Exposure of citrus fruits to gamma radiation at doses of 150 and 300 krad increased the water‐ and oxalate‐soluble pectins and decreased the protopectin in component parts of Valencia oranges and Duncan grapefruit. The quantities of water‐soluble pectin and protopectin in the peel and membrane were affected the most by irradiation. Degradation of the pectins as measured by jelly grade increased in all components of the irradiated fruits. The greatest decrease in jelly grade occurred in the March samples when the Brix/acid ratio was least. Methoxyl contents of the pectins from the peel of oranges and grapefruit decreased, while this characteristic decreased only slightly in pectins from the membrane of irradiated fruits. Pectinesterase activity in the peel of both oranges and grapefruit decreased with increased dosages, while the activity in the membrane of both fruits increased.
Volatile Components of Pineapple
Authors: CREVELING R. K. , SILVERSTEIN R. M. , TENNINGS W. G.
Published: August 2006

SUMMARY— By gas chromatographic retentions, infrared spectroscopy and where applicable, mass and nmr spectroscopy, several additional compounds have been identified as components of pineaapple essence. These are acetoxyacetone, dimethyl malonate, trans‐tetrahydro‐α,α,trimethyl‐5‐vinyl fur‐furyl alcohol, methyl cis‐(4?)‐octenoate, γ‐butyrolactone, methyl β‐hydroxybutyrate, methyl and ethyl β‐hydroxyhexano‐ate, methyl and ethyl β‐acetoxyhexanoate, γ‐octalactone, and δ‐octalactone. Possible biogenetic pathways to some of these compounds are discussed.
Alditol Determination in the Presence of Saccharides
Authors: SAMUELSON OLOF , STRÖMBERG HANS
Published: August 2006

SUMMARY— Alditols and sugars were extracted with water from sweets, and after dilution with ethanol the solutions were subjected to partition chromatography on ion‐exchange resins. The alditols and monosaccharides were determined automatically using the periodate and orcinol methods.
Gel Strength of Kappa‐Carrageenan as Affected by Cations
Authors: ZABIK MARY E. , ALDRICH PEARL J.
Published: August 2006

SUMMARY– Kappa carrageenan was ion‐exchanged with Al+3, NH4, +2, Ca+2, Fe+3, Fe+3, Mg+2, Na+2 and Sn+2. The gelling temperature and gel strength were determined for 1% exchanged kappa carrageenan gels prepared with 0.0375,0.075 and 0.15 N solutions of each of the exchanging cations; 1% exchanged kappa carrageenans with 0.0375, 0.075 and 0.15 N KCI, and non‐exchanged kappa carrageenan with the same concentrations of AlCl3, NH4Cl, CaCl2, FeCl2, FeCl3 MgCl2 KCl, NaCl and SnCl2.

Ion‐exchange with Al, Fe+2, Fe+3 and Sn prevented gel formation. The other ion‐exchanged carrageenans had signicantly lower gel strength than the non‐exchanged carrageenan in a corresponding cation solution. Furthermore, the Mg‐ and Ca‐exchanged carrageenans had greater gel strengths than the NH4 and Na‐carrageenans. Use of KCI with the NH,‐, Ca‐, Mg‐ and Na‐exchanged carrageenan resulted in increased gel strength, but the Al, Fe+2, Fe+3 and Sn‐exchanged carrageenans still did not form a gel. The rank order of the gel strength of the NH4, Ca‐, Mg‐ and Na‐exchanged carrageenan dispersed in KCI was similar for the exchanged carrageenan in solutions of the exchanging cation, but the gelling temperatures and gel strength of the former approached that of the non‐exchanged carrageenan in similar concentrations of KCl.

For the non‐exchanged carrageenan at the 0.075 N level of salt concentration, the effect of cation was K > Ca, Mg > Fe+2, NH4 < Na, Sn < Fe+3, Al (P < 0.001). Use of increasing concentrations of NH,Cl, NaCl, KCl and SnCl2 resulted in increased gel strength, whereas increasing concentrations of CaCl2, FeCl3 and MgCl2 decreased gel strength. These differences were reflected in a slightly different rank order for the 0.15 N level of salt.
Major Volatile Components of the Juice of American Cranberry
Authors: CROTEAU R. J. , FAGERSON I. S.
Published: August 2006

SUMMARY– Volatiles from the juice of the American cranberry (Vaccinium macrocarpon Ait.) were investigated using gas chromatography, mass spectrometry and infrared spectrophotometry. Forty‐two compounds comprising over 95% of the aroma complex were identified. These consist of 14 aromatic compounds, 7 terpenes, 9 aliphatic alcohols, 6 aliphatic aldehydes and 6 other compounds including the 2 acids, benzoic and 2‐methylbutyric. The aromatic compounds (benzaldehyde, benzyl and benzoate esters) and the terpenes appear to be the major contributors to the aroma of cranberry juice. The remaining 5% of the aroma complex contains over 200 components. Although these compounds occur in very small concentrations, they appear to be important in the overall aroma.
Growth of Salmonellae on Irradiated and Non‐Irradiated Seafoods
Authors: MATCHES JACK R. , LISTON J.
Published: August 2006

SUMMARY– Salmonella give grew competitively in crabmeat at 22°C but not at 11°, 8°, or 5°C. At 22°C the cells grew rapidly reaching high numbers in all samples; but decreased in numbers at all lower temperatures. On English sole tissue, S. heidelberg, S. typhimurium and S. derby all grew rapidly at temperatures as low as 8°C, from inocula as low as 101 cells/g and even in the presence of 10 to 100‐fold higher numbers of competing saprophytes. Ionizing radiation at relatively low levels, by reducing the numbers of competitive saprophytes, enhances the growth of salmonellae on fish fillets. No growth was obtained under any condition when the temperature was held below 6°C.
Thermal Resistance of Spores of Five Strains of Clostridium botulinum Type E in Ground Whitefish Chubs
Authors: CRISLEY F. D. , PEELER J. T. , ANGELOTTI R. , HALL H. E.
Published: August 2006

SUMMARY– Thermal death‐time determinations in the temperature range of 165°F (73.9°C) to 185°F (85°C) were made of spores of five strains of Clostridium botulinum type E in tubed fish paste prepared from whole Great Lakes whitefish chubs. Estimated F176 (80°C) values for the destruction of approximately 1×106 spores per gram of fish paste were as follows: for strain Alaska, 34.2 min; Beluga, 17.0 min; 8E, 14.0 min; Iwanai, 12.5 min; and Tenno, 13.2 min. Estimated 95% confidence limits about these F176 values were for strain Alaska, 23.4‐49.5 min; Beluga, 14.2‐20.2 min; 8E, 8.2‐17.7 min; Iwanai, 10.2–15.4 min; and Tenno, 9.3–18.5 min. D176 values calculated from our F176 values by Schmidt's (1957) equation were for strain Alaska, 4.3 min; Beluga, 2.1 min; 8E, 1.8 min; Iwanai, 1.6 min; and Tenno, 1.6 min. Zy values obtained from thermal death‐time determinations were for strain Alaska, 13.2; Beluga, 13.3; 8E, 10.3; Iwanai, 13.6; and Tenno, 13.1°F.
Salt, Moisture and Aging Time Effects on the Viability of Trichinella spiralis in Pork Hams and Shoulders
Authors: GAMMON D. L. , KEMP JAMES D. , EDNEY J. M. , VARNEY W. Y.
Published: August 2006

SUMMARY– Twenty‐four weanling pigs were infested with Trichinella spiralis, by dosing with trichina larvae. The hogs were raised to market weight and slaughtered. Lean samples from each ham and shoulder were digested in a pepsin‐HCI solution and microscopically examined. The samples contained respectively an average of 192 and 175 larvae per gram.

The hams and shoulders were dry‐cured for 2 days per pound, using 8 pounds of cure per 100 pounds of meat. The mixture contained salt, sugar, potassium nitrate, and sodium nitrite. After being cured, the meat was hung for 30 days for salt equalization, rinsed, allowed to dry, smoked for approximately 24 hr at 90 to 100°F, and aged at 75°F.

Cores were taken from randomly selected hams and shoulders at weekly intervals and analyzed for salt and moisture while part was digested and examined for live trichinae. Live trichinae persisted through the curing and salt equalization periods but began to be reduced in number after one week of aging. Samples taken from hams and shoulders aged for one month were found to be void of any live trichina larvae.

Meat from similar samples was force‐fed to rats for 5 days. After 8 weeks the rats were sacrificed and the carcasses digested and examined. No trichina larvae were found.
Dilution of Cow's Milk and Egg Proteins with Glutamic Acid and the Effect on the Protein Efficiency Ratio
Authors: DANIEL V. A. , DESAI B. L. M. , RAO S. VENKAT , SWAMINATHAN M. , PABPIA H. A. B.
Published: August 2006

SUMMARY– The effect of dilution of egg proteins and cow's milk proteins with varying levels of L‐glutamic acid (GA) on the growth of young rats and protein efficiency ratio of the blends was studied. Addition of glutamic acid to diets containing 8.5% to 5.0% egg proteins to maintain the nitrogen content of the diet constant at 1.6% (equal to 10% protein) did not cause any increase in the growth rate of rats as compared to that on corresponding diets without added glutamic acid. The protein efficiency ratios progressively decreased from 4.74 for 10% egg protein diet to 2.88 for 5% egg protein + 8.4% glutamic acid diet. Addition of glutamic acid to diets containing 8.5 to 5.0% milk proteins to maintain the nitrogen content of the diet constant at 1.6% level caused a significant decrease in the growth rate as compared to that on corresponding diets without added glutamic acid. The protein efficiency ratios also progressively decreased from 3148 for 10% milk proteins to 1.46 for a mixture of 5% milk proteins + 8.4% glutamic acid. The results show that both egg proteins and milk proteins contain adequate amounts of non‐essential amino acids for maximum utilization of essential amino acids present in them for the growth of young rats.
Essential Amino Acid Composition of Chicken Meat and Drip After 30 and 90 Days of Frozen Storage
Authors: WLADYKA E. J. , DAWSON L. E.
Published: August 2006

SUMMARY– Light and dark meat from 24 heavy hens was frozen and stored for 30 and 90 days. After storage, drip was collected and moisture and fat removed. The essential amino acids in acid and alkaline hydrolyzates of dark and light chicken meat and drip were determined by microbiological assay. Acid hydrolyzates from drip were also analyzed on a Beckman/Spinco Amino Acid Analyzer. The concentration of amino acids in both dark and light meat decreased and the concentration in drip increased with increasing storage time. In addition, larger quantities of essential amino acids were detected in drip from frozen light meat than from frozen dark meat after both periods of storage. The quantitative results obtained from the analyzer were in general agreement with those obtained by microbiological assay but were somewhat higher. The concentration of each amino acid, as a percentage of total amino acids, was similar in meat and drip.
Comparison of Sarcomere Length to Other Predictors of Beef Tenderness
Authors: HOWARD R. D. , JUDGE M. D.
Published: August 2006

SUMMARY– Sarcomere length in the longissimus dorsi muscles of 20 bovine animals was compared to other variables in predicting tenderness (Allo‐Kramer shear) in two muscle positions (medial and lateral) and at four cooking temperatures (60, 64, 68 and 72°C). The medial muscle position was less tender, had shorter sarcomeres and had higher correlations between sarcomere length and tenderness than the lateral muscle position. In neither position did sarcomere length account for tenderness variation that was unaccounted for by combinations of other commonly‐used carcass variables indicating that a single measure of sarcomere length at a given position is of little value in predicting tenderness if certain carcass parameters are known.

Comparison of sarcomere length with resistance to shear across the cross section of 5 additional longissimus dorsi muscles showed that very small differences in contraction state were associated with marked differences in tenderness in restricted muscle areas. The study emphasizes the importance of post‐rigor contracture to tenderness but indicates that several estimates are necessary to characterize a single muscle.
Photomicrographic Studies of Dynamic Changes in Muscle Fiber Fragments. 1. Effect of Various Heat Treatments on Length, Width and Birefringence
Authors: HOSTETLER R. L. , LANDMANN W. A.
Published: August 2006

SUMMARY– Photomicrographs were made of muscle fiber fragments as the stage of the microscope was heated from room temperature to 80°C, or as fibers were held at 37, 45, 53, 61, 69, or 77°C on the heated stage for an hour. The possible relationship of changes in width, length and in birefringence brought about by heating to loss of moisture, water‐holding properties, loss of acidic groups, and changes in tenderness are discussed. Changes in width appeared to be related to changes in water‐holding capacity. Changes in length and loss of birefringence were related to loss of acidic groups, to coagulation of proteins, to volume change in cooked meat, and to changes in tenderness.
Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water‐Lipid Systems
Authors: NELSON P. E. , HOFF J. E.
Published: August 2006

SUMMARY– The distribution of volatile solutes between two immiscible solvents can be determined by a study of the vapor pressures in the corresponding single solvent systems, since the partition coefficient is related to the Henry's constants: Kp= k2k12. Application of this principle makes possible the gas chromatographic determination of partition coefficients involving nonvolatile solvents. The method was applied to a solvent pair consisting of paraffin oil and aqueous sodium sulfate. An approximate semilogarithmic relationship exists between the partition coefficient and number of carbon atoms within each homologous series of aldehydes, ketones, alcohols and esters. Saturation with sodium sulfate increased the partial pressure of volatiles from 12 to 20 times. The partial heat of vaporization of volatiles in paraffin oil decreased with increasing temperature and was appreciably smaller than that of the pure compound at its boiling point. These observations may be utilized in quantifying food volatiles in operations involving extraction and gas stripping prior to analysis.
Intensity ‐ Concentration Relationships for Sugar and Salt Solutions
Authors: GORDON JOAN
Published: August 2006

SUMMARY– Intensity of sweetness or saltiness was examined as a function of concentration and logarithm of concentration in solutions of sugar and salt in water and orange or tomato juice. Solutions were Judged in linear or logarithmic concentration increments. No clear‐cut evidence was found to show that the logarithmic function described the relationship better than the linear function. In the Juice experiments, the failure to demonstrate a logarithmic function apparently resulted from the panel's insufficient discriminating power relative to deviations from regression arising from fitting a linear function to logarithmic data. In the water experiments, where such discriminating power was present, some evidence that the judging was on a linear continuum was found.
Limonin Monolactone, the Nonbitter Precursor Responsible for Delayed Bitterness in Certain Citrus Juices
Authors: MAIER V. P. , BEVERLY G. D.
Published: August 2006

SUMMARY– Tissues of early‐season navel oranges and grapefruit were found by paper electrophoretic procedures to contain a nonbitter precursor of limonin, but no significant amounts of limonin. Limonin is the intensely bitter triterpenoid dilactone responsible for the bitterness which develops in certain navel orange juices on standing. The nonbitter precursor was identified as limonin monolactone by comparison with the authentic compound prepared by partial hydrolysis of limonin and by acid‐catalyzed conversion into limonin. Limonin monolactone is stable in the tissues of the intact fruit (which are not bitter) because it is apparently not in direct contact with the acidic juice. It is slowly converted into limonin (and the juice becomes bitter) when the fruit tissues come in contact with the juice, after the juice is expressed from the fruit. Limonin monolactone was not detected in late‐season navel oranges or grapefruit. This agrees with the fact that juice made from these fruits does not contain limonin. Work is in progress to determine whether the naturally occurring limonin monolactone is the A‐ring monolactone, the D‐ring monolactone, or a mixture of the two.
Calcium and Oxalate Ions Effect on the Texture of Canned Apricots
Authors: MOHAMMADZADEH‐KHAYAT ALI A. , LUH B. S.
Published: August 2006

SUMMARY– Softening of canned apricots was accompanied by increase in soluble pectin and syrup viscosity. Calcium ions have the ability to decrease, to some extent, the movement of pectic material from the fruit to the syrup. This might be explained by the ability of calcium ions to make a bridge between polygalacturonic acid units, thus producing larger molecules which bind the cells together at the middle lamella. Added oxalate ions removed calcium from pectin in the cell wall, causing an increase in water‐soluble pectin in the syrup and softening of texture. The mineral contents of canned apricots from three growing areas were determined by flame spectrophotometry. Low potassium in the fruit seems to be related to low pH in the cell sap, causing hydrolysis of pectic materials through hydrolysis ion catalysis and softening during heat processing and storage.
Salting and Drying Fish. 3. Diffusion of Water
Authors: VALLE F. R. DEL , NICKERSON J. T. R.
Published: August 2006

SUMMARY– Drying of salted fish was studied in the falling rate period. It was found that this period consisted of two distinct phases, each of which was characterized by a Fickian diffusion coefficient. The coefficient for the first phase was, in all cases, greater than that for the second phase. The effect, on both diffusion coefficients, of the following variables was studied: degree of salting, drying temperature, and degree of hydration of ‐the muscle (varied by addition of acid, base and sodium trypolyphosphate to the muscle). The first diffusion coefficient was found to increase, pass through a maximum, and then decrease with degree of salting. The second coefficient was found to decrease with degree of salting within the range for which it was determined.

The first diffusion coefficient was found to be directly correlated with the degree of hydration of the muscle; a plot of the coefficient versus water content of the muscle (expressed as pounds of water per pound of bone‐dry solids) yielded a straight line, the regression equation of which was found to be D = 0.16W + 0.09, where D is the diffusion coefficient in cm2/sec × 105 and W is the water content. Variations in the diffusion coefficient due to degree of salting and due to addition of acid, base, and phosphate could be explained by the hydration‐dependence of the coefficient. The temperature variation of both coefficients was found not to be great.
Co‐dried Carbohydrates Effect on the Performance of Egg Yolk Solids
Authors: SCHULTZ JAMES R. , SNYDER HARRY E. , FORSYTHE RICHARD H.
Published: August 2006

SUMMARY– When egg yolk is dried and subsequently rehydrated, it loses its ability to form a stable foam. If sufficient carbohydrates are added to the egg yolk before dehydration, much of the foaming ability is retained by the rehydrated yolk. Evidence has been presented that, in plain‐dried yolk, the removal of water irreversibly changes the structure of the low‐density lipoproteins and that foam‐inhibiting free lipid is released from these lipoproteins. When yolk is co‐dried with added carbohydrates, the carbohydrates partially protect the lipoproteins from this irreversible structural change, probably by replacing the water of hydration at its binding sites during the drying process.