bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of Storage and Cooking on Qualities of Loin and Top‐Wound Steaks
Authors: LAW HELEN M. , YANG S. P. , MULLINS AUTTIS M. , FIELDER MARY M.
Published: August 2006

SUMMARY— Boneless, trimmed steaks (U. S. Good) from the longissimns dorsi muscle (loin) and semimembranosus muscle (top‐round) and conventionally cut loin steaks were removed 8 days post‐mortem, quick‐frozen and stored at −18°C to −23°C for three storage periods, 0, 6, and 9 months. Steaks were sampled at each storage period and cooked to an internal temperature of 70°C in a microwave oven and electric range. Quality was evaluated by chemical tests, sensory evaluations and cooking loss data.

Storage up to 6 months had little effect on loin steaks with the exception of TBA values, but significant changes occurred between 6 and 9 months. Loin steaks had increased cooking losses and decreased juiciness scores, percent moisture, and juice content. TBA values increased with each storage period. Top‐round steaks at the 9‐month period showed a decrease in collagen content and juiciness and flavor scores, and an increase in TBA values. Storage up to 9 months did not influence tenderness in either muscle.

Conventionally broiled loin steaks had higher palatability scores, cooking losses, percent moisture, percent total proteins, and lower percent total lipids than did microwave cooked loin steaks. Electronically cooked top‐round steaks had higher total cooking losses and percent total proteins and lower collagen values than did conventionally roasted top‐round steaks.

The qualities of boneless loin steaks did not differ significantly from those of conventionally cut loin steaks when compared at each storage period.
Methods for Estimating Oxygen Demand of Liquid Peach Waste
Authors: OPLIGER PAMELA S.
Published: August 2006

SUMMARY— The amount of total solids (TS) in liquid peach waste has high correlations with biochemical oxygen demand (BOD) and chemical oxygen demand (COD), and determination of TS required less time, equipment, and technique than the other methods for estimating oxygen demand. In a small number of observations, removing large suspended particles from the waste by filtering or settling decreased COD, but the treatment effects on BOD were inconsistent. BOD changed with time at temperatures above freezing, but COD did not.
Effect of Low‐Level Radiation on the Proteolytic Activity of Bacteria in Oysters
Authors: LIUZZO JOSEPH A. , FARAG MOHAMED K. , NOVAK ARTHUR F.
Published: August 2006

SUMMARY— Ten species of bacteria which survived low‐dose gamma radiation were isolated from fresh Gulf oysters and identified. The effects of radiation on the proteolytic activity of these bacteria were studied. Irradiation at 0.2–0.3 Mrad reduced proteolytic activity of the bacteria considerably. Reduction of proteolysis was significantly correlated with a decrease in bacterial numbers produced by irradiation.
Effect of Ionizing Radiations on Resting Conidia of Aspergillus flavus
Authors: KOPELMAN M. , MARKAKIS P. , SCHWEIGERT B. S.
Published: August 2006

SUMMARY— Conidia of Aspergillus flavors were exposed to the gamma radiation of Cobalt‐60 and to 1 Mev electrons generated in a resonance transformer accelerator. When the spores were irradiated in water there was a linear relationship between radiation dose and logarithmic survival of the spores, with a D value equal to 38 Krad for both the gamma rays and the electrons. In the absence of surrounding water the resistance of the spores to radiation was higher than in the presence of water and the dose‐survival curve was not linear. There was no appreciable pH effect in the range of 3 to 7 on the radiation resistance of the spores. When the spores were irradiated in dextrose solution a small increase in their radiation resistance was observed as the sugar concentration was raised from 0 to 40%.
Bacterial Studies on Irradiated Tropical Fish—Bombay Duck (Harpodon nehereus)
Authors: MAVINKURVE S. S. , GANGAL S. V. , SAWANT P. L. , KUMTA U. S.
Published: August 2006

SUMMARY— Gamma irradiation (0.4 Mrad) of Bombay duck (Havpodon nehereus) fillets sealed in polyethylene bags brought about alterations in the bacterial flora during storage at 10–12°C. Micrococcus, Pseudomondas, Ackromobacter, Flavobacterium, Microbacterium, Bacillus, Alkaligenes, and Sarcina, which comprised the initial flora of Bombay duck, were predominated by Proteus, Bacillus, Aeromonas, Micro‐cocci, and Neisseria in the spoiled samples after four days storage at 10–12°C. In contrast, absence of putrid odors in the irradiated samples stored at 10–12°C for 14 days may be attributed to the biochemically inactive nature of the predominating Micrococci.
Apo‐10′‐violaxanthal, a New Carotenoid from Valencia Orange Peels
Authors: CURL A. LAURENCE
Published: August 2006

SUMMARY—

A new 5,6‐epoxide carotenoid aldehyde, apo‐10′‐violaxanthal, was isolated from Valencia orange peels.
Lipids of Raw and Cooked Ground Beef and Pork
Authors: CAMPBELL ADA MARIE , TURKKI PIRKKO R.
Published: August 2006

SUMMARY—

Lipids extracted from raw and cooked ground beef and pork and from the drip were fractionated into phospholipids and neutral lipids. The fatty acid composition of the total extracted lipid and of the lipid fractions was determined. Phospholipid concentration was higher in cooked than in raw meat, whether expressed as percent of fat or as percent of meat. Fatty acid patterns of the lipids were similar in raw and cooked meat except that the concentration of linoleate in the phospholipid fatty acids was higher in cooked pork than in raw pork.
Water‐Soluble Pentosans in Flours Varying Widely in Bread‐Making Potential
Authors: TAO RITA PI‐CHI , POMERANZ Y.
Published: August 2006

SUMMARY—

Water‐soluble pentosans were extracted from flours milled from hard red winter, hard red spring, soft red winter, durum, and club wheats.

Pentosan preparations from the durum flour differed from preparations from the other flours in carbohydrate composition, electrophoretic mobility of associated proteins, and infrared spectra. The amino acids in proteins associated with the pentosans resembled amino acids in salt‐soluble proteins. Amino acid composition in pentosan preparations from durum and hard red spring flours differed from amino acid composition in pentosan preparations in other flours.

The pentosans from hard red winter, hard red spring, soft red winter, and club‐but not durum‐increased water absorption. The pentosans decreased dough development time and dough stability, measured by a micro‐Farinograph technique, but had little effect on Alveograms.

Durum pentosans lowered Amylograph peak viscosity; pentosans from other flours increased or had no effect on peak viscosity.

Adding pentosans increased oxidation requirements. Loaf volumes were increased by adding pentosans from hard red winter or club flours, and were decreased by adding pentosans from soft red winter and durum flours.
Lysolecithinase in Fish Muscle
Authors: COHEN H. , HAMOSH M. , ATIA R. , SHAPIRO B.
Published: August 2006

SUMMARY—

The preparation of a phospholipase from fish muscle is described. It splits added lysolecithin and contains practically no endogenous substrates. Active preparations were obtained from fresh Saurida undosquamus and some commercial cod preparations. Similar preparations from several other species were inactive. Activity is lost after frozen storage for several months.

The preparation does not split lecithin. However, in the presence of lysolecithin, lecithin is also hydrolyzed. This effect of lysolecithin is due to entrapped snake venom, used for its preparation. However, snake venom itself does not split lecithin under the conditions used and becomes active by the presence of fish muscle lysolecithinase preparations.
Hydrolytic Enzymes in Bovine Skeletal Muscle. II. Proteolytic Activity of the Water‐Soluble Proteins Separated by Starch Gel Electrophoresis.
Authors: RANDALL C. J. , MacRAE H. F.
Published: August 2006

SUMMARY—

Proteolytic activity of the water‐soluble proteins of bovine skeletal muscle separated in starch gels, was examined by the use of various synthetic and natural substrates, and by the use of inhibitors. A total of 10 electrophoretically‐separated bands hydrolyzed acetylphenylalanine‐β‐napthyl ester. Seven of the separated protein bands hydrolyzed four different substrates indicating the presence of more than one type of enzyme in each of the bands. Based on substrate hydrolysis, effects of inhibitors and heat stability, proteolytic activities resembling that of cathepsin 8, cathepsin C and leucine aminopeptidase were presumed to be present.
Penetration and Distribution of Calcium Ions in Thermal‐Processed Apple Slices
Authors: COLLINS JIMMIE L. , WILEY ROBERT C.
Published: August 2006

SUMMARY—

Stayman apple slices were treated in a solution containing calcium chloride (CaCl2 and radioactive calcium (Ca45 Cl2 to determine movement of the Ca ion into the tissue. Autoradiograms were developed from specimens prepared from Ca45‐treated slices. From the resultant photographic prints, penetration and distribution of Ca ions in apple tissue under different treatments were ascertained. Dipping or submerging the slices in Ca solution allowed only the surface to receive Ca. Processing slices in a Ca salt medium produces similar results. Use of a vacuum‐pressure technique while the slices were submerged in the Ca solution provided a more satisfactory method for impregnating the tissue. Slices treated by this method showed essentially an even distribution of Ca ions in the tissue.

Radioactive Ca ions may be used to determine the efficiency of canning where plant tissue; are treated with Ca selts.
Isolation of Piperitenone and 6‐Methyl‐5‐Hepten‐2‐One from Orange Oil
Authors: MOSHONAS M. G.
Published: August 2006

SUMMARY—

During the investigation of the oxygenated compounds of cold‐pressed Valencia orange oil, two ketones, piperitenone and 6‐methyl‐5‐hepten‐2.one were isolated from this source for the first time.
Derivatives of Sorbic Acid as Food Preservatives
Authors: TROLLER JOHN A. , OLSEN ROBERT A.
Published: August 2006

SUMMARY—

A number of sorbic acid derivatives were tested for their ability to limit the growth of food molds, Two derivatives, sorbohydroxamic acid and sorbic aldehyde, were found to be more effective than the parent acid, The undesirable odor and flavor of sorbic aldehyde ruled this compound out as a potential food preservative; however, sorbohydroxamic acid was selected for further testing since it was highly effective, free of undesirable flavor and odor notes, and active over a relatively broad pH range. The effectiveness in vitro of sorbohydroxamic acid was confirmed in food systems. The toxicological aspects of this compound are discussed briefly.
Causes of Can Swelling and Blackening of Canned Baby Clams. II. Bacterial Action Involved in Can Swelling and Blackening of Baby Clams
Authors: TANIKAWA EIICHI , MOTOHIRO TERUSHIGE , AKIBA MINORU
Published: August 2006

SUMMARY—

Six strains of bacteria (three involved in blackening, two in swelling, and one in both blackening and swelling) were isolated from blackened meat of baby clams in swelled cans. Of these bacteria, certain species which may be related to the blackening may decompose hemocyanin to liberate copper. The bacteria involved in blackening form hydrogen sulfide by decomposing sulfur‐containing amino acids such as cysteine. The hydrogen sulfide produced reacts with copper and iron to make sulfides, and blackening occurs. Spoiled clams seldom contained only one species of causative bacteria. Both meat blackening and can swelling may possibly occur in the same pack of canned baby clams.
Lipid Composition of Normal and Pale, Soft, Exudative Porcine Muscle
Authors: SINK J. D. , BRAY R. W. , HOEKSTRA W. G. , BRISKEY E. J.
Published: August 2006

SUMMARY—

Studies were conducted on the lipid composition of 10 normal and 10 pale, soft exudative (PSE) longissimus dorsi muscles of porcine animals. No significant differences, between normal and PSE muscles, were noted in total lipid or fatty acid composition. Likewise, neither lipid content or composition appeared to be related to the post‐mortem extract‐ability of myofibrillar and sarcoplasmic proteins.
Biochemical Properties of Pork Muscle in Relation to Curing. Part II
Authors: TAYLOR A. McM. , WALTERS C. L.
Published: August 2006

SUMMARY—

The stimulation in the presence of methylene blue of the enzymic production of nitric oxide from added nitrite by pork muscle minces under anaerobic conditions and the partial suppression by nitrite of the aerobic respiration of the minces suggested that the respiratory system is involved in nitrite reduction. Using mitochondrial preparations from pork skeletal muscle, it was shown that under anaerobic conditions the mitochondria can utilize nitrite with formation of nitric oxide. Ferrocytochrome c has been located as the immediate substrate involved, the mediating enzyme being cytochrome oxidase, suggesting that under anaerobic conditions nitrite can replace oxygen as the terminal point of the respiratory chain.

In the absence of a reducing agent nitrite oxidizes myoglobin in vitro to the met‐form. The reduction of metmyoglobin by pork muscle minces was erratic and reduction by mitochondria has not been observed. Mitochondria can, however, readily reduce nitric oxide metmyoglobin and this observation suggests a possible mechanism for the formation of nitric oxide myoglobin during curing.

Observations on mature curing brines from Wiltshire bacon factories indicated that, although active in utilization of nitrite and nitrate, they do not produce nitric oxide. The tissue enzymes, therefore, appear to be the sole agents for producing nitric oxide and thus cured meat color.
Effect of Temperature on the Time Course of Rigor Mortis in Ox Muscle
Authors: CASSENS R. G. , NEWBOLD R. P.
Published: August 2006

SUMMARY—

Changes in length and ‘extension’ during the onset of rigor mortis in cyclically loaded strips of ox sternomandibularis muscle were found to be markedly different at 1 °C from those at temperatures over the range 537°C. The delay phase of rigor mortis was longer with lower temperature within the range 1.537°C, but was shorter with lower temperature within the range 1.15°C. The onset phase was longer with lower temperature within the range 5–37°, but was shorter at 1° than at 5°C.

The change in extension was completed sooner at l° than at 5° or 15°C. At 37°C, by the time the change in extension was complete, acid‐labile phosphorus had fallen to a low level, and the ultimate pH was closely approached or reached; but at 1°C, an appreciable amount of acid‐labile phosphorus still remained, and the pH was considerably above the ultimate value. The shortening at 1 °C was compared to thaw contracture.
Influence of Porcine Muscle Structure on Its Lipid Accumulation During Growth
Authors: KAUFFMAN R. G. , SAFANIE A. H.
Published: August 2006

SUMMARY—

To determine the influence of fascicular organization and disposition of muscle stroma on the deposition of interfascicular' lipids, six muscles representing two contrasting structural types were selected from each of five littermate pigs exsanguinated at different stages of growth. Looseness of fascicular organization, as determined subjectively by microscopic examination, generally paralleled the quantity of interfascicular lipid as determined by chemical analysis.

In addition, the tendency for percentage of this lipid to increase with growth and maturity was generally more evident in the loosely organized muscles of the trunk and proximal segments of the forelimb than in the tightly bound, consolidated, fusiform muscles nearer the extremities.
Induction of Callose Formation by Bruising and Aging of Red Tart Cherries
Authors: DEKAZOS ELIAS D. , WORLEY J. F.
Published: August 2006

SUMMARY—

Callose formation in bruised red tart cherries was demonstrated by means of the aniline blue fluorescence method. Callose, as judged by the yellow fluorescence, varied in intensity and in the type of deposition. The fluorescence appeared as numerous small dots, presumably pit callose, covering the entire cell‐wall surface, as irregular patches adjacent to the cell wall of the parenchyma cells, or in the form of secondary cell walls of different thicknesses. This callose. formation is discussed in relation to the phenomenon known as firming which occurs when cherries are bruised and aged.
Problems in Measuring Leucoanthocyanin Content of Pears
Authors: SMATHERS RENATA URY , CHARLEY HELEN
Published: August 2006

SUMMARY—

Four solvents, 95% ethanol, methanol, and both ethanolic and aqueous acetone, were used to extract leucoanthocyanin from Bartlett pears. Ethanol extracted approximately one‐fourth, methanol one‐third, and acetone somewhat less than two‐thirds, based on the amount in the corresponding slurry. Conversion of leucoanthocyanin to anthocyanidin was influenced by the dispersing medium, the normality of the butanol in which the conversion was effected, and the source of the leucoanthocyanin (pear mart, slurry, or synthetic leucocyanidin). When ethanolic acetone was the dispersing medium, yields of anthocyanidin were greatest.

Developer acidified to a normality of 0.025 compared to 0.6 reduced phlobaphene formation and gave higher yields of anthocyanidin except in the case of pear mart previously extracted with 70% ethanol and then dispersed in acetone. When conversion was effected at a normality of 0.025, yield of anthocyanidin from the mart of pear in acetone was somewhat less than half that obtained when ethanol was the dispersing' medium, that from the slurry was 25% greater, and the yield from synthetic leucocyanidin was almost twice as great.
Structural changes in meat during ageing
Authors: DAVEY C. L. , GILBERT K. V.
Published: August 2006

Summary. During the ageing of bovine muscle the most notable changes in the pattern of myofibrillar cross‐striations are the complete disappearance of the Z lines and the lengthening of the A bands at the expense of the I zones. It is suggested that with the disintegration of the Z lines, the actin filaments of the I zones collapse onto the myosin rods, leading to apparent A‐band lengthening. It is concluded that the weakening of the normally refractory Z lines of the myofibrillar structures is an event closely related to meat ageing.
New synthetic antioxidants based on caffeic acid
Authors: THEWLIS B. H.
Published: August 2006

Summary. Experimental details are given for the preparation of the synthetic antioxidants 1‐caffeyl glycerol, 1‐palmityl 2,3‐dicaffeyl glycerol, and 1,2,3‐tricaffeyl glycerol.
Biochemical Factors Affecting Beef Tenderness
Authors: WEBB N. B. , KAHLENBERG O. J. , NAUMANN H. D. , HEDRICK H. B.
Published: August 2006

—The tenderness of beef was improved by aging. Tenderness decreased with increasing maturity for the cattle evaluated in this investigation. During the early stages of aging, samples were more tender from control animals than from ante‐mortem‐stressed cattle, but this difference was eliminated by the end of the aging periods. Water‐holding capacity and juiciness scores were increased by ante‐mortem stress treatments. WHC and juiciness scores decreased during aging. Tenderness scores were correlated significantly with WHC values and juiciness scores at the termination of the low‐temperature aging period. Transfer of moisture and mineral ions during aging appeared to be associated with the changes involved in the development and resolution of rigor mortis and improved tenderization of the meat. AS tenderness improved during aging, extractable sodium, magnesium, and calcium were released from the muscle proteins, while potassium, phosphate, and nitrogen were retained. These components changed radically during the early stages of aging, with movement and transfer more uniform during the latter stages.

Magnesium was the only mineral component present in the exudate of the water‐holding‐capacity determination that appeared to be related to tenderness. A relationship existed between physiological cell maturity and the ability of the meat to transfer and bind cellular magnesium. Tenderness decreased as the quantity of magnesium decreased in the exudate from the water‐holding‐capacity determination.

The pH of meat was increased by broiling, while the pH of the exudate decreased when meat samples were cooked in the water‐holding‐capacity tubes.
Temperature Dependence of pH Changes in Ox Muscle Post‐Mortem
Authors: CASSENS R. G. , NEWBOLD R. P.
Published: August 2006

—pH changes were followed in ox sternomandibularis muscles placed soon after slaughter at temperatures ranging from 1 to 37°C. Over the range 5 to 37°C, the rate at which the pH fell diminished with decrease in temperature, but for the first few hours post‐mortem it was faster at 1 than at 5°C. The ultimate pH attained at 1 or 5°C was significantly higher than that attained at 15, 25, or 37°c.
Changes in Lipid Composition of Chicken Muscle During Frozen Storage
Authors: DAVIDKOVA E. , KHAN A. W.
Published: August 2006

—Fresh chicken muscle contained about 1.1% lipids, of which more than half was made up of phospholipids. Lipids from fresh muscle also contained about 30% triglycerides and small amounts of cholesterol, cholesterol esters, and free fatty acids. During storage at — 10°C, the phospholipid content of the muscle decreased and the free fatty acid and triglyceride contents increased. The decrease in phospholipid content resulted from loss of lecithins and cephalins. The sphingo‐myelin content remained the same, and the lysolecithin content increased. The results suggest that lipolysis occurred during frozen storage, and that lipid hydrolysis and protein denaturation may be interdependent phenomena.
Concentration of Inosine 5′‐Monophosphate in Meat
Authors: DANNERT R. D. , PEARSON A. M.
Published: August 2006

Concentrations of inosine 5′‐monophosphate (IMP) were not significantly different in the longissimus dorsi, biceps femoris, and semimembranosus muscles of six pork carcasses sampled 48 hr post‐mortem. On aging beef for 28 days at 0.1–1.5°C (33–35°F) the peak concentration of IMP (5.4 μM/g) occurred at 12.hr post‐mortem. Other values through the 4th day of post‐mortem aging were approximately the same. Following the 4th day, a gradual but steady decline in IMP content was observed until a value of only 0.75 μM/g or less than 15% of the peak IMP concentration remained after 28 days storage. A wide range of IMP concentration was observed between muscles obtained from different species, with beef sampled at 0 hr containing the highest amounts (4.71 μM/g) and pork heart muscle sampled at 0 hr containing the least (0.13 μM/g).
Radiation‐Induced Off‐Flavor Development in Whole‐Egg Magma
Authors: LABUZA THEODORE P. , GOLDBLITH SAMUEL A. , CHANDLER EDWARD L.
Published: August 2006

Whole‐egg magma was irradiated, and the off‐flavor threshold intensity was determined in triangular tests by expert taste panels. The dilution technique was employed to show the degree of off‐flavor production in the dose range of 50,000–400,000 rads at 32°F. The intensity of off‐flavor increased at a nonlinear rate. Nitrogen was bled into egg magma being blended for 5, 10, and 20 set prior to irradiation. The threshold doses were determined and compared with whole‐egg magma blended for equal times without gas being added. The off‐flavor threshold doses with nitrogen added were 47,080, 71,930, and 60,050 rads for 5, 10, and 20 set, respectively. With normal blending the threshold doses were 38,570, 31,170, and 43, l 10 rads. A dose response curve was obtained similar to that reported earlier at 80°F. The implication of this work in irradiated food evaluation and treatment is discussed.
The Sterols of Seafood
Authors: KRITCHEVSKY DAVID , TEPPER SHIRLEY A. , DITULLO NICHOLAS W. , HOLMES WILLIAM L.
Published: August 2006

The sterol composition of several varieties of seafood was assayed by gas‐liquid chromatography. Cholesterol is the major sterol (over 90%) in haddock, pollock, salmon, shrimp, and lobster. The predominant sterols in oyster are cholesterol (41%) and 24.methylenecholesterol (26%), and in crab the major sterols are cholesterol (57%) and brassicasterol (37%). Scallop and clam contain a large number of sterols, the predominant one being cholesterol (26 and 37%, respectively). The sterols other than cholesterol give different chromogens in the calorimetric analysis for sterols, which may account in part for the variability in the “cholesterol” values found in the literature.
Flavor Studies of Nootkatone in Grapefruit Juice
Authors: BERRY ROBERT E. , WAGNER CHARLES J. , MOSHONAS M. G.
Published: August 2006

—Nootkatone, a sesquiterpene ketone previously reported as a primary flavoring constituent in grapefruit oil, has been tested for flavoring effect in grapefruit juice reconstituted from foam‐mat‐dried crystals. Unexpected difficulties were encountered in achieving uniform dispersion of the nootkatone. After a satisfactory method was developed, flavor thresholds and preferences were established by comparing samples of juice containing nootkatone with controls. Nootkatone was detectable at 1 ppm in water and at 6 ppm in 10.5’Brix reconstituted grapefruit juice. Threshold levels were the same in samples with and without “locked‐in” oil. Flavor effects were evaluated on four samples: 1) nootkatone isolated from grapefruit oil; 2) a sample of nootkatone synthesized from valencene, and purified repeatedly by GLC; 3) a routinely purified sample of synthetic nootkatone purified by GLC; and 4) a sample of crystalline nootkatone. All had the same threshold. To some judges the nootkatone was very bitter at a level above 7 ppm. For most iudges however, at slightly above threshold level (about 6—7 ppm) the flavor and aroma of grapefruit iuice were enhanced by the presence of nootkatone.
Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato
Authors: SARAVACOS G. D.
Published: August 2006

—The method of drying apple and potato affects primarily the rate of sorption of water of the dehydrated product, and to a lesser degree the equilibrium isotherms. The freeze‐dried products adsorbed more water vapor than the puff‐dried and air‐dried materials. The apparent diffusivity of water vapor was considerably higher in the freeze‐dried samples than in the air‐dried materials. In puff‐dried samples, the diffusivity had an intermediate value. The diffusivity in freeze‐dried apple and potato decreased at higher relative humidities, and the effect was opposite in air‐dried samples.
The Ascorbic Acid Content of Nigerian Vegetables
Authors: OKE O. L.
Published: August 2006

—The ascorbic acid content of the vegetables most commonly consumed in Nigeria ranges from 18 to 98 mg per 100 g of the fresh material. On boiling, 46–68% of the ascorbic acid is lost, while 47–87% is lost on exposure to the sun for 3 hr.
Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. III. Kinetic Behavior of the Inhibition in the Reaction Between D‐Glucose and Glycine
Authors: SONG PILL‐SOON , CHICHESTER C. O.
Published: August 2006

—Sodium bisulfite and various other inhibitors were studied as to efficiency and kinetic behavior in the Maillard reaction. One group of compounds (bisulfites and mercaptans) inhibited the reaction step prior to the steady‐phase browning step, whereas another group (benzoyl peroxide and disulfides) affected the steady‐phase browning step. It is suggested that the inhibitory mechanism is due to attack on intermediates of the Maillard reaction by a reactive form of an inhibitor such as a free radical rather than by the original inhibitor molecule itself. Existing theories on the mechanism of inhibition by sulfites are critically reviewed, and their inadequacy is pointed out.
Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. IV. Mechanism of the Inhibition
Authors: SONG PILL‐SOON , CHICHESTER C. O.
Published: August 2006

A general mechanism of inhibition of the Maillard reaction via free radicals or equally reactive species derived from original inhibitors was proposed for typical inhibition by sodium bisulfite. Some inhibitors, such as mercaptans, sulfur, disulfides, and benzoyl peroxide, provided supporting evidence in favor of the proposed mechanism for the inhibition by sulfites. The mechanism involves attack on the chromophoric intermediates and melanoidin precursors by free radicals of the original sulfite inhibitor.

Inhibition by bromine was attributed to an attack on enolic double bonds in the proposed intermediates. No hypotheses previously proposed for the mechanism of inhibition by sulfites were found to account satisfactorily for the inhibition of the Maillard reaction.
The Distribution of Protein, Lysine and Methionine, and Antitryptic Activity in the Cotyledons of Some Leguminous Seeds
Authors: ZIMMERMANN G. , WEISSMANN S. , YANNAI S.
Published: August 2006

—Concentration gradients for protein, lysine and methionine, and antitryptic activity were established in the cotyledons of two representative varieties of oil and grain legumes. Antitryptic activity in the separated cotyledons does not invariably follow the protein‐distribution pattern.
Effect of Starches on Protein Utilization and Liver Lipid Composition in Rats
Authors: CHANG YET‐OY , SOONG CHIA CHU , MILLER GLENN J.
Published: August 2006

—The effect of starches on utilization of protein and lipid composition in the liver of rats was investigated. The carbohydrates tested were rice starch, corn starch, wheat starch, and arrow root starch. Criteria for evaluation of protein utilization were growth response, digestibility of protein, and availability of lysine. Arrow root starch was inferior to corn starch, rice starch, and wheat starch in effect upon protein utilization. Corn starch and wheat starch were similar in effects on protein utilization. Studies of growth and protein efficiency ratios indicated that rice starch is inferior to corn starch and wheat starch. The distribution of fatty acids in the liver lipid was somewhat different in rats fed arrow root starch from that in rats fed the other three starches. Lysine supplementation did not alter the fatty acid pattern in the liver lipid of rats from that in the unsupplemented group.
Response of the Phenomena of Extract‐Release Volume and Water‐Holding Capacity to Irradiated Beef
Authors: JAY JAMES M.
Published: August 2006

SUMMARY— Beef irradiated at levels from 0.3 to 2.4 Mrads with cobalt‐60 showed much greater changes in extract‐release volume than water‐holding capacity measured by the filter paper press method. The difference was even greater after storage at 5°C for 30 days. This difference appears to be a consequence of the greater amount of meat shrinkage after irradiation. Meat shrinkage increased both with increased levels of radiation and time of holding.
Multiple Forms of Phenoloxidase
Authors: CONSTANTINIDES S. M. , BEDFORD C. L.
Published: August 2006

SUMMARY— The phenoloxidase system in the tissues of mushrooms, potatoes, and apples was investigated using a polyacrylamide electrophoretic technique. The enzyme system was shown to exhibit the phenomenon of multiple forms. The multiple form pattern obtained was highly characteristic for each individual species and variety studied, and substrate specificity was evident. The mushroom phenoloxidase system (Agaricus campestris) was shown to consist of at least nine distinct dl‐dopa‐reactive multiple forms, and at least three forms reacting with I‐tyrosine. Potatoes (var. Rural Russet) showed at least 11 bands of dl‐dopa activity, while apples (var. Golden Delicious) had at least three multiple forms of dl‐dopa activity. By introducing the “multiphase” gel electrophoretic technique a better resolution of the multiple forms was obtained. A group of closely related dl‐dopa multiple forms in mushrooms had the unique ability to withstand the temperature of 70°C for one hour. Sulfite, ethylenediamine‐tetraacetic acid (EDTA) and other treatments affected the multiple forms differently. Each multiple form behaved as an individual entity upon repeated elutions and electrophoreses.
Leucoanthocyanidins of Sapola Fruit
Authors: LAKSHMINARAYANA S. , MATHEW A. G.
Published: August 2006

SUMMARY– Sapota fruit (Sapodilla), especially at the early stages of development contains large amounts of leucoanthocyanidins. By characterization of the anthocyanidins formed from purified leucoanthocyanidins, the presence of leucodelphinidin and leucocyanidin as maior components, and leucopelargonidin as a minor component was established.
Factors Affecting Growth and Interaction of Rough and Smooth Variants of Bacillus stearothermophilus. 1. Oxygen Tension and Temperature
Authors: HILL W. M. , FIELDS M. L.
Published: August 2006

SUMMARY— The influence of oxygen tension and temperature upon the growth and interaction of rough and smooth variants of Bacillus stearothermophilus NCA 1518 in pure and mixed populations was determined. The exclusion of oxygen did not prevent the growth of this organism but did influence the generation time of the two variants. At 55°C the pure rough population had a lower generation time when grown under anaerobic conditions while the generation time of the smooth variant was increased by low oxygen tension. Oxygen tension also affected the amounts of acid produced by the variants.

The smooth variant produced more acid than the rough variant but the amount of acid was independent of oxygen availability. The rough variant, however, showed more acid accumulation as the oxygen tension was lowered. Temperature also affected differently the generation time of the variants. The smooth variant was more sensitive to a low temperature (45°C) and its generation time in pure population decreased more than three‐fold when the temperature was raised to 55°C. A further temperature increase to 65°C resulted in less than a two‐fold decrease in the generation time of the smooth variant. The rough variant showed approximately a two‐fold decrease in generation time for each increase of 10°C. The mixed populations became predominately smooth within 6‐8 hr of incubation.
Experimental Food Poisoning with Heat‐Susceptible Clostridium perfringens Type A
Authors: HAUSCHILD A. H. W. , THATCHER F. S.
Published: August 2006

SUMMARY— Clostridium perfringens type A, S‐79 behaves like a gas‐gangrene producing strain in its production of heat‐susceptible spores both in broth and in the intestinal tract of man. However, vegetative cells ingested by human volunteers produce the food‐poisoning syndrome characterized by abdominal pain and diarrhea.
Variations in Recovery of Clostridium perfringens on Commercial Sulfite‐Polymyxin‐Sulfadiazine (SPS) Agar
Authors: HAUSCHILD A. H. W. , ERDMAN I. E. , HILSHEIMER R. , THATCHER F. S.
Published: August 2006

SUMMARY— Liquid cultures of several strains of Clostridium perfringens type A were diluted with phosphate buffer and enumerated on laboratory‐prepared sulfite‐polymyxin‐sulfa‐diazine (SPS) agar, four lots of commercial SPS agar, and on non‐selective media. Recoveries on laboratory‐prepared SPS agar and on one lot of commercial SPS agar were the same as on non‐selective media. Recoveries on three commercial lots of SPS agar were significantly lower.

Replacement of phosphate buffer with 0.1% peptone allowed quantitative recoveries of C. perfringens on three out of four lots of commercial SPS agar, irrespective of whether the cells were grown in liquid cultures or on meat and meat products.
Moving Boundary Electrophoresis of Food Stabilizers
Authors: HIDALGO J. , HANSEN P. M. T.
Published: August 2006

SUMMARY— The electrophoretic characteristics of locust bean gum, guar gum, arabic gum, carboxymethylcellulose, K‐ and h‐carrageenan, alginate and the non‐dialyzable fraction of corn syrup solids were studied by moving boundary electrophoresis. The physical properties of these colloids require the use of modified techniques in order to eliminate boundary disturbances which otherwise might be interpreted as heterogeneity of composition.

A high degree of homogeneity was observed for carboxymethylcellulose, arabic gum, alginate and X‐carrageenan. In contrast, K‐carrageenan was composed of a mixture of migrating components. The colloidal fractions of guar gum, locust bean gum, and corn syrup solids did not migrate in the electrical field.

Mixtures of carboxymethylcellulose with guar gum or gum arabic could be separated at pH 7. Mixtures of carboxymethylcellulose with carrageenan could be effectively separated at pH 2. Electrophoretic separation at 23°C of different stabilizer mixtures was unsatisfactory and the patterns showed evidence of interactions.
Studies in Meat Tenderness.
Authors: MARSH B. B. , WOODHAMS PAMELA R. , LEET N. G.
Published: August 2006

SUMMARY— The tenderness of lamb loin is affected greatly by the time‐temperature pattern imposed on the dressed carcazs during the onset of rigor mortis. Very significant toughness develops in the longissimus dorsi muscles of carcasses exposed to low temperatures within about 16 hr of slaughter. This “processing toughness” is shown to be unrelated to the lack of aging. It appears to be due to muscle fiber shortening, earlier demonstrated to be responsible for massive toughening in excised muscles. Both cold shortening and thaw shortening are capable of toughness production, the latter type becoming prominent when meat, previously frozen before rigor completion, is cooked without a preliminary thawing.
Dielectric Properties of Commercial Cooking Oils
Authors: PACE WILLIAM E. , WESTPHAL WILLIAM B. , GOLDBLITH SAMUEL A.
Published: August 2006

SUMMARY— The finished drying of potato chips represents the first large‐scale use of microwaves in the food industry on a continuous basis. Hence it was deemed desirable to study the dielectric properties of various types of commercial cooking oils.

The dielectric constant (ɛ), and loss tangent (tans) of 11 commercial fats and oils have been determined at three different temperatures and at three different frequencies in the microwave range. The differences in dielectric properties among these fats and oils appear to be attributable to the phase (solid vs. liquid) of the material and generally correspond to the degree of unsaturation as evidenced by iodine values. The differences in loss factors among these fats and oils at any given temperature and frequency (within the range at which the measurements were made) are too small to be of any practical importance in selecting any one of them for use in heating processes using microwaves or in choosing an optimal frequency (300, 1000 or 3000 megahertz, MHz).

Data for one of the oils (number 9) were obtained over a wider range of frequencies and indicate that the loss factor peak(s) is/are found in the frequency range of 100 to 1000 MHz. Furthermore, from the data obtained for the other oils, it should be safe to assume that this oil is representative of dielectric properties of the entire group. The dielectric properties of bacon fat rendered by microwaves are almost identical to those of bacon fat rendered by conventional means.
Physical and Biochemical Properties of Porcine Muscle as Affected by Exogenous Epinephrine and Prednisolone
Authors: ABERLE E. D. , MERKEL R. A.
Published: August 2006

SUMMARY— The effects of intramuscular ante‐mortem epinephrine of prednisolone plus epinephrine injection upon some physical and biochemical properties of porcine longissimus dorsi muscles were studied. Rate of post‐mortem muscle pH decline, ultimate muscle pH, Munsell value and transmission value were not significantly (P > .05) altered by epinephrine or prednisolone plus epinephrine injection. Significantly (P < .05) higher total phosphorylase activity and slightly greater phosphorylase a and % phosphorylase u (% of total phosphorylase activity) were observed in the muscles of epinephrine injected pigs.

Neither total phosphorylase nor phosphorylase a was related to rate of pH decline or incidence of pale, soft, exudative muscle development. Muscle concentrations of AMP and IMP were not significantly (P > .05) different between treatments. IMP concentration was highly related to rate of pH fall. Correlation coefficients between longissimus dorsi muscle pH and IMP levels were −.93 and −.94 at 1.5 and 45 min post‐mortem, respectively. Prednisolone treatment resulted in higher initial and ultimate muscle glycogen levels than those from the control or epinephrine injected pigs.
Meat Flavor.
Authors: ZAIKA LAURA L. , WASSERMAN A. E. , MONK C. A. , SALAY J.
Published: August 2006

SUMMARY— Water‐soluble, low molecular weight beef aroma precursors have been separated by column chromatography on Bio‐Gel P‐2, Amberlite XAD‐2 and DEAE‐Sephadex. Separations on the basis of gel filtration, adsorption, and anion exchange resulted in a number of fractions that developed roast beef aroma on pyrolysis, but differed in composition. Either sugar phosphates or free sugars are involved in aroma development. Tyrosine, phenylalanine, taurine and glutamic acid may be removed without affecting aroma. A number of amino acids were present in the aorma producing fractions in trace amounts, thus the requirement for their presence may be questionable. Creatine, creatinine and the purine derivatives (inosinic acid, inosine, and hypoxanthine) may also be removed without affecting aroma development.
Catheptic Enzymes and Meat Tenderization.
Authors: MARTINS CARLOS BRUNET , WHITAKER JOHN R.
Published: August 2006

SUMMARY— A cathepsin has been purified from chicken leg muscle by ammonium sulfate fractionation and by chromatography on carboxy methyl‐ and diethylaminoethylcellulose. With respect to the specific activity of the initial 2% potassium chloride extract the cathepsin was purified 580. fold. The purified cathepsin hydrolyzed urea‐denatured hemoglobin readily at pH 4.40, but it had no activity on a‐N‐benzyloxy‐carbonyl‐L‐glutamyl‐L‐tyrosine, a‐N‐benzoyl‐L‐argininamide and a‐N‐acetyl‐L‐tyrosinamide.

The data indicate the preparation was cathepsin D and that it did not contain cathepsins A, B, and C. The cathepsin preparation had no activity on actomyosin at pH 4.95 and 5.90 as measured by viscosity and gel‐filtration methods. On the other hand trypsin, with 0.014 the potential activity of the cathepsin used and at pH 7.9, hydrolyzed actomyosin readily. While the cathepsin prepared here, probably cathepsin D, did not hydrolyze actomyosin, the data do not exclude the possibility of hydrolysis of actomyosin by other cathepsins or by cathepsin D in combination with other cathepsins.
Alterations of Bovine Sarcoplasmic Proteins as Influenced by High Temperature Aging
Authors: THOMPSON G. B. , DAVIDSON W. D. , MONTGOMERY M. W. , ANGLEMIER A. F.
Published: August 2006

SUMMARY— Effects of high temperature aging upon certain characteristics of bovine I. dorsi muscle were studied. Paired wholesale ribs of carcasses were obtained subsequent to slaughter. The left rib of each pair was held at 30°C for 24 hr, then stored at 3°C. Analogous right ribs were immediately stored at 3°C. A sampling schedule of 0, 1, 2, 3, 4, 7 and 10 days was followed.

There were minor variations in moisture, pH, tyrosine‐tryptophan indices of non‐protein nitrogenous compounds and expressible moisture ratios between treatments and with time. These differences were not statistically significant.

Up to three days storage, extractability of water soluble protein was greatest from muscles held at the elevated temperature. After the third day, however, extractability was greater for muscles held at 3°C.

Color differences between muscles treated via the two storage temperatures were marked. Absorbance ratios (422.280 mp) of extracts showed that muscles held at the high temperature had higher extractable levels of oxymyoglobin than ribs held at 3°C. This difference remained apparent throughout the aging period.

Results of DEAE‐cellulose ion exchange chromatography of the sarcoplasmic proteins showed only minor variations in profiles between the two aging treatments. Alterations did appear with time. Profile alterations did not appear related to anticipated increases in tenderness.
Effect of Chlorophenoxyacetic Acid Growth‐Regulator Sprays on Residues in Canned Apricots and Grapes
Authors: LEE Y. N. , LUH B. s.
Published: August 2006

SUMMARY— A, gas‐liquid chromatographic method coupled with an electron capture detector has been developed for analyzing chlorinated phenoxyacetic acid residues in canned fruits. The technique involves converting the acid to its methyl ester with diazomethane, chromatography on a 5% silicone grease SE‐30 column at 210°C, and subsequent detection of the compound by an electron capture detector. As low as 0.02 ppm of the residue could be detected. The method is superior to the calorimetric method because parachlorophenoxyacetic acid (PCPA), 2,4‐D, and 2,4,5‐T can be separated and quantitatively determined simultaneously. However, separate standard curves are needed for each, because they differ in chlorine content and in sensitivity toward the electron capture detector. Levels of 2,4‐D and 2,4,5‐T residues in canned apricots, and of PCPA in canned grapes are reported.
Identifying Nucleotidic Materials Released by Fermenting Brewer's Yeast
Authors: LEE T. C. , LEWIS M. J.
Published: August 2006

SUMMARY— During fermentation a brewer's yeast released into the medium substantial amounts of materials absorbing ultra‐violet light at 260 mμ These materials were separated by chromatography and identified by further chromatography and spectrophotometry. Nine nucleotides, five free bases (purines and pyrimidines) and four nucleosides were identified in the fermented medium and in the intracellular pool of the yeast. Some of these released materials may be of consequence in the fermented beverage industry since they were not reabsorbed by yeast and can be expected to persist to the finished product.
Ionizing Radiation Effects on Starch as Shown by Staudinger Index and Differential Thermal Analysis
Authors: SAINI VEENA
Published: August 2006

SUMMARY— Corn starch in the form of raw granules at commercial moisture was irradiated at two levels: 3 × 105 and 6 × 106 rad from a Co60 source. The irradiated samples were completely dissolved in alkali, indicating there was no cross linking induced in the starch molecules by irradiation. Viscosity determinations of starch solution diluted with distilled water exhibited the ion charge effect generally observed in other macromolecules.

The Staudinger indices of unirradiated, irradiated at 3 × 106 rad and 6 × 106 rad were 42, 22 and 16 respectively, which were an indication of depolymerization of starch macromolecules with increasing irradiation. The differential thermal analysis of the three samples also showed the depolymerization of the polymer with irradiation.

It is suggested that these two simple techniques–the Staudinger index and D.T.A.–could be usefully employed to characterize small differences in starches.
Thermal Degradation of Black Raspberry Anthocyanin Pigments in Model Systems
Authors: DARAVINGAS GEORGE , CAIN R. F.
Published: August 2006

SUMMARY— The thermal degradation of anthocyanin pigments of black raspberries as influenced by pH, oxygen, sugars and their degradation products were studied. The degradation of the major anthocyanin component (cyanidin‐3‐digluco‐side), the total isolated pigments and the pigment in the natural berry juice was retarded as the pH decreased. Under the same conditions, cyanidin was much more unstable than any of the anthocyanin containing systems. In all cases studied, replacement of the oxygen atmosphere with nitrogen enhanced pigment stability. The rate constants for the thermal degradation of cyanidin‐3‐diglucoside at various pH levels under oxygen and nitrogen were determined. The sugars studied accelerated pigment destruction to the same extent. Sugar degradation products were more effective than sugars in accelerating anthocyanin breakdown.