bluuebunny/crossref_metadata_2025 huggingface dataset:
Biochemical and Serological Relationships of Putrefactive Anaerobic Sporeforming Rods Isolated from Porka
Authors: STEINKRAUS K. H. , AYRES J. C.
Published: August 2006

Under anaerobic culture conditions, 120 cultures of sporeforming rods were isolated from fresh and cured pork trimmings and from pork luncheon meat; 22 of these proved to be obligate anaerobic putrefactive organisms. Studied by the Reed and Orr method of rapid identification, the following species were identified: Clostridium. tetanomorphum, Cl. novyi, Cl. carnis, Cl. paraputrificum, Cl. tetani, Cl. histolyticum, and Cl. sporogenes. One culture was similar to Clostridium sp. National Canners Association putrefactive anaerobe 3679 (PA 3679). Serological relationships were determined by using antisera for Cl. sporogenes and PA 3679. No cross agglutination was obtained between Cl. sporogenes and PA 3679. An organism identified biochemically as Cl. carnis agglutinated in dilutions of 1:5120 of PA 3679 antiserum, indicating a very close serological relationship. Several organisms revealed antigens in common with Cl. sporogenes. The organism with biochemical reactions similar to PA 3679 showed no serological relationship to the known species. Serological relationships correlated with heat resistance while biochemical reactions did not.
The Nutritive Value of Eight Varieties of Cowpea (Vigna sinensis)a,b
Authors: ELIAS LUIZ G. , COLINDRES ROBERTO , BRESSANI RICARDO
Published: August 2006

Samples of eight varieties of cowpea, both raw and cooked, were analyzed for their chemical composition and amino acid content by microbiological methods and were also subjected to biological trials with rats in order to determine their nutritive value. Cooking caused losses as follows: 9.2% nitrogen, 17.4% crude fiber, 6270 thiamine, 52% riboflavin, and 45% niacin. With the possible exception of tryptophan, the variation for amino acids was small among all the samples, both cooked and raw, and there was no difference in ether extract and ash. The animal experiments showed marked differences in protein value among the eight samples, even though essential amino acid composition indicated only slight differences. These differences are probably due to variation in amino acid availability. The protein efficiency ratio was higher in the cowpea samples than in the beans. Since cowpeas have a higher nutritive value than common beans, as confirmed in this study, and can be grown under many environmental conditions with higher yields, their use in human feeding should be recommended in developing areas of the world having protein in low quantity and quality.
Volatile Esters of Bartlett Pear. III.a
Authors: JENNINGS W. G. , SEVENANTS M. R.
Published: August 2006

Bartlett pear essence was separated by gas chromatography without losing its desirable aroma characteristics. This was done by room‐temperature on‐column injections, followed by a programmed temperature increase of the chromatographic column. Evidence is presented indicating that the methyl (or other short‐chain alcohol moiety) ester of trans‐2: cis‐4 decadienoic acid is present. Hexyl acetate was identified as a “contributory flavor compound” of Bartlett pear. The infrared spectra of several other esters, which may be “character impact compounds,” are presented, and their correlations with functional groups are discussed.
The Carotenoids of Several Low‐Carotenoid Fruits
Authors: CURL A. LAURENCE
Published: August 2006

The carotenoids were examined in several fruits of low carotenoid content. Fruits studied in detail were black figs, cranberries, and Thompson seedless grapes; the examination was less comprehensive for blackberries, blueberries, strawberries, and pomegranates. The carotenoid mixtures of the various fruits were similar to those in green leaves, but (except in the grapes) the beta‐carotene content was much lower. Lutein‐5,6‐epoxide was a major carotenoid of cranberries, and violaxantbin was the most abundant carotenoid of black figs.
The Influence of Variety on the Pyrrolidonecarboxylic Acid of Canned Beets
Authors: WECKEL K. G. , LARSON W. A.
Published: August 2006

The greatest amount of pyrrolidonecarboxylic acid (PCA) found in any of 10 varieties of processed beets was less than has been reported to be necessary to cause a flavor defect. The difference in PCA content between the varieties of canned diced beets containing the greatest and smallest amounts of PCA was less than reported necessary to affect flavor preference. The beets were grown on muck soils without additional nitrogen fertilizer. The relatively low level of PCA in the beets was probably due, in part at least, to their being grown on unfertilized muck soil. A significant difference in PCA content was found in certain varieties of processed beets. Pieters‐Wheller Early Blood Turnip beets had significantly less PCA than Rohnert‐Detroit Dark Red, Rohnert‐Early Wonder Tall Top, and Robson Seneca Detroit varieties.
Tocopherol Distribution in Milk Fractions and Its Relation to Antioxidant Activitya
Authors: ERICKSON D. R. , DUNKLEY W. L. , SMITH L. M.
Published: August 2006

Studies were made of the distribution of tocopherol between the lipid in the fat globule membrane and inside the milk fat globule, and the relation of that distribution to the loss of tocopherol during lipid oxidation. Two fractionation procedures were used, one based on churning of cream, the other on washing cream by repeated dilution with sucrose‐saline solution and separation, followed by treatment with sodium deoxycholate. The tocopherol concentration was at least three times higher in the lipid of the fat globule membrane than inside the fat globule. During lipid oxidation, the tocopherol associated with the fat globule membrane was lost more rapidly. The results demonstrated that, in determining the oxidative stability of milk, the membrane tocopherol is more important than that inside the fat globule.
Irradiation‐induced Textural Change in Fruits and Its Relation to Pectin Metabolisma
Authors: SOMOGYI LASZLO P. , ROMANI ROGER J.
Published: August 2006

Textural changes of pears and peaches exposed to gamma radiation of 300, 600, and 900 Krads were found to correspond to a decrease in proto‐pectin content and an increase in pectin and pectate fractions of the fruits. Characterizations of the 700% alcohol‐insoluble solids prepared from these fruits revealed only minor differences in respect to their anhydrouronide and acetyl content and degree of esterification. To account for the marked effects of radiation, activities of pectic enzymes extracted from irradiated fruits were investigated. Pectin methylesterase showed an increased activity immediately after doses of 300 and 600 Krads, and enzymes extracted from fruit four days after irradiation had a reduced activity. Pears, peaches, and nectarines irradiated under nitrogen atmosphere softened much less than fruits irradiated under air. While this may be attributed to the reduced formation of free radicals under anoxic conditions, a further experiment with pectin solutions exposed to gamma radiation under similar atmospheric conditions did not support this suggestion. The changes in 1% pectin solutions were related to radiation dose, but were remarkably similar regardless of the presence or absence of oxygen during exposure.
An Electronic Analog for the Olfactory Processesa
Authors: WILKENS WALTER F. , HARTMAN JOHN D.
Published: August 2006

Polarized microelectrodes were utilized as sensing devices, analogous to the human olfactory hairs, for qualitative and quantitative responses to volatiles. The measured response current is attributed to the interaction of a volatile with an electrical double layer at the electrode interface. The use of different microelectrode metals, electrolytes, and impressed voltages makes possible different electrical double‐layer phenomena. With the use of only a few of the many possible combinations of electrode metals, electrolytes, and impressed voltages, differential‐response sensitivity was obtained for a variety of volatiles at any given microelectrode condition. A comparison of the responses of several odorants at a number of different electrode conditions demonstrated a differential‐response specificity similar to that thought to occur in the human at different olfactory receptor sites.
Kinetics of Thermal Degradation of Chlorophyll in Spinach Pureea
Authors: GUPTE S. M. , EL‐BISI H. M. , FRANCIS F. J.
Published: August 2006

The kinetics of chlorophyll degradation in spinach purée were studied over the temperature range 260—300°F, using thermal‐death‐time tubes heated in a constant‐temperature oil bath. Pigments were separated by column chromatography, and their concentrations determined spectrophotometrically. A semilogarithmic (first‐order) plot of the residual pigment vs. time was used to illustrate the thermal degradation rate (TDR). Although the major portions of the TDR curves were apparently linear, several abnormalities were observed during the initial test intervals. Regression coefficients were computed for the linear portions and used to compute the various thermo‐dynamic functions characteristic of the degradation reactions. The following values respectively represent the average determinations for chlorophylls a and b. The TDR constant k, (2.3/D, D, D being decimal reduction time in sec), 1.1 × 10−2 and 0.52 × 10−2 sec−1; the temperature coefficient Q10 (log−1 18/z, z being °F affecting 10‐fold change in k, or D), 1.58 and 1.26; the activation energy E, 143 and 35 Kcal mole−1; the enthalpy H, 142 and 34 Kcal mole−1; the free energy & Delta;F, 29 and 32 Kcal mole−1; and the entropy & Delta;S, 268 and 5 cal deg−1 mole−1.
Color Deterioration in Frozen French Beans (Phaseolus vulgaris). 2. The Effect of Blanching
Authors: WALKER G. C.
Published: August 2006

The effect of blanching on the conversion of chlorophylls to pheophytins and on their oxidation during the blanching and subsequent storage of green beans at ‐10° C was examined. Some conversion of chlorophylls to pheophytins occurred during blanching but there was no oxidation. During storage at ‐10 °C, both conversion and oxidation occurred. Two effects of blanching were distinguished: firstly, as enzymes were inactivated, the rates at which the chlorophylls underwent changes in storage at ‐10°C diminished; secondly, with blanch periods longer than necessary for inactivation of peroxidase and catalase the rates of chlorophyll change increased progressively during frozen storage. Under the blanching conditions used, a blanching period of 45 see to 1 min resulted in the most stable product.
Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cookinga
Authors: RITCHEY S. J. , HOSTETLER ROBERT L.
Published: August 2006

Free and bound water were determined by a modified hydraulic‐press method in raw and cooked steaks from two beef muscles, longissimus dorsi (LD) and biceps femoris (BF). One‐inch steaks from each muscle were cooked to final internal temperatures of either 61, 68, 74, or 80°C. LD and BF had similar percentages of free and bound water in raw steaks and in steaks cooked to either 61 or 68°C. LD contained a higher percentage of free water at 74 and 80°C. Losses of free and bound water and weight were evident at each increase of temperature. Dimensional measurements made on steaks at different temperatures indicated that LD became shorter, wider, and thinner and BF became longer, narrower, and thinner at 61, 68, and 74°C. A large percent of the total change in either free and bound water or in dimensions of steaks occurred between 74 and 80°C. Subjective scores for juiciness and softness indicated drier and harder meat at each increase of temperature. Scores for softness to tongue and cheek were more consistently correlated with free water than any other subjective measure. Possible relationships between the changes brought about by cooking were discussed.
A Method for Determining 5′‐Nucleotidesa
Authors: LENTO HARRY G. , FORD JAMES A. , DENTON ARNOLD E.
Published: August 2006

A method is described for the separation and quantitative determination in a variety of foods of the following 5′‐nucleotides; eytidine‐5′‐phosphate, adenosine‐5′‐phosphate, uridine‐5′‐phosphate, inosine‐5′‐phosphate, and guan‐osine‐5′‐phosphate. This procedure employs a Dowex 1 ion‐exchange resin in the formate form to adsorb and concentrate the nucleotides from an aqueous extract of the food sample. The nucleotides are separated and eluted in the order previously given by means of a gradient elution system, consisting of water—formic acid‐sodium formate. The method gives complete resolution of the 5′‐nucleotides from each other, but not from their corresponding 2′‐ and 3′‐forms. Therefore, following chromatographic separation, the 5′‐nucleotides are determined calorimetrically in the presence of the 2′‐ and 3′‐nncleotides by oxidation with periodate and reaction of the oxidation products with 2, 4‐dinitrophenylhydrazine.
The Precursors of Chocolate Aroma: A Study of the Flavonoids and Phenolic Acids
Authors: ROHAN T. A. , CONNELL M.
Published: August 2006

Flavonoids and phenolic acids were identified in the ethyl‐acetate‐soluble fraction of the precursors of chocolate aroma. In addition to previously identified flavanols and flavylogens (leucoanthocyanins), two flavonols (quercetin and quercetrin) and three phenolic acids (p‐coumarie, caffeic, and chloro‐genie) were found. The ethyl‐acetate‐soluble fraction of the aroma precursors does not appear to be essential to production of the primary characteristic aroma of chocodate.
Effect of Temperature on Radiosensitivity of Salmonella Typhimuriuma
Authors: LICCIARDELLO JOSEPH J.
Published: August 2006

Radiosensitivity of S. typhimurium increased as a function of irradiation temperature from 32 to 130°F. The greatest effect of temperature during irradiation occurred at temperatures above 110°F. Rate of bacterial destruction was significantly greater when the ionizing energy and thermal energy were applied simultaneously than when they were applied consecutively.
Linear Dependency of Scale Structure in Differential Odor Intensity Measurements
Authors: OUGH C. S. , BAKER G. A.
Published: August 2006

Data are presented showing that the subjects' basic reaction to situations where scaling of odor differences are concerned, is basically the same as far as their scale structure is concerned. The relative differences between scale‐point means are essentially the same. The major differences are the degrees to which they use the scale range, the location of the central value, and their discriminating ability in a few instances. Some scale positions are much more stable than are others.

A study was made of paired‐comparison and intensity rating methodology, and it was concluded that intensity rating gave equally as much information as the paired comparison method in a shorter time.
The Occurrence of beta‐Citraurin and of beta‐Apo‐8′‐Carotenal in the Peels of California Tangerines and Oranges
Authors: CURL A. LAURENCE
Published: August 2006

beta‐Citraurin was found to be a major component of the carotenoid mixtures of Clementine and Dancy tangerine peels, and a minor component in navel and Valencia orange peel carotenoids. beta‐Apo‐8′‐carotenal was present as a minor constituent in Clementine and Dancy tangerine peel carotenoids. A new carotenoid aldebyde, apo‐12′‐violaxanthal, was obtained from Clementine and Dancy tangerine peels.
The Occurrence of a Natural Antioxidant in Citrus Fruit
Authors: TING S. V. , NEWHALL W. F.
Published: August 2006

Antioxidant activity was found chiefly in the flavedo of citrus fruit. Of the fruits studied, orange had the highest activity and lime and lemon had almost no active principle. Very little, if any, of the activity was located in other component parts of citrus fruit except in the juice vesicles of Valencia oranges. A macro‐manometric apparatus was designed to measure the amount of oxygen absorbed by d‐limonene and the degree of inhibition of this oxidation when the active principle was added. Comparisons were made between the extracts of citrus fruit and known concentrations of commercial antioxidants. Chromatographic separation on alumina columns yielded a highly colored, oily fraction rich in antioxidant activity. Thin‐layer chromatography, a positive ferric chloride‐dipyridyl test, and the nonpolar, nonvolatile nature of the active material indicate that it is possibly a tocopherol.
Determination of Myoglobin Oxygenation Rates in Pork, Beef, and Lamb by Munsell and Reflectance Colorimetry
Authors: HAAS MARTIN C. , BRATZLER L. J.
Published: August 2006

Oxygenation rates of pork, beef, and lamb were determined by Munsell disk calorimetry and by the Gardner automatic color‐difference meter. From the data obtained, recommendations can be made for the time to read color as a prediction of total color change due to oxygenation. Measurements can be renotated by Munsell calorimetry after 30 min for pork, 75 for beef, and 45 for lamb. Readings can be made by reflectance after 45 min for pork, 30 for beef, and 30 for lamb. The effect of oxygenation upon Munsell and reflectance measurements was also studied. The Munsell renotations appeared to increase in redness, or hue, and intensity of chroma, while value remained constant. Readings of the Gardner meter increased greatly in a1 (redness) whereas b1,(yellowness) increased less. The L readings, indicative of value, remained constant. A comparison between the two methods indicated a highly significant negative correlation between a1 of reflectance and index of reddening of Munsell calorimetry.
Structures of Acylated Anthocyan Pigments in Vitis vinifera Variety Tinta Pinheira. Identification of Anthocyanidin, Sugar, and Acid Moieties
Authors: ALBACH R. F. , KEENER R. E. , WEBB A. D.
Published: August 2006

Investigation of the anthocyan skin pigments in hands 1, 2, and 3 isolated from Vitis vinifera var. Tinta Pinheira grapes showed that the pigments from hand 2 consisted of the 3‐mono‐glucosides of malvidin, peonidin, delphinidin, and petunidin, each acylated with p‐coumaric acid. The pigments from hand 3 consisted of the same four anthocyanins, each acylated with caffeic acid. Evidence is presented to show that the pigments in hand 1 were an artifact obtained under certain experimental conditions, and a tentative explanation for their formation is proposed.
Ascorbic Acid, Acidity, and Sugar in Meyer Lemons
Authors: KENNEDY BARBARA M. , SCHELSTRAETE MARC
Published: August 2006

Mean total ascorbic acid, with standard deviation, in 82 samples of Meyer lemon grown in California was 34.7 ± 15.6 mg per 100 ml juice and 54.9 ± 20.3 mg per 100 g peel. The difference in ascorbic acid content between juice and pulp was not significant. The concentration of ascorbic acid in the juice decreased with maturity of the fruit. Ascorbic acid content of the juice, although somewhat lower than in oranges and commercial lemons, compares well with that of other citrus fruit, such as grapefruit, limes, and tangerines. Reducing sugars, as glucose, in the juice averaged 4.6 g per 100 ml; free acidity as citric acid, 3.5 g; pH, 2.65; sucrose, 0. The concentration of reducing sugars increased and that of free acidity decreased as the fruit matured.
Effect of EDTA and pH on Properties of Freeze‐dried Pork Muscle II. Effect of Injection of EDTA and NaOH Before Drying
Authors: WISMER‐PEDERSEN J.
Published: August 2006

The effects of ethylenediamiuetetraacetate (EDTA), pyrophosphate, and elevated pH on rehydratiou capacity and texture of freeze‐dried meat were studied. Samples of pork loin were injected with solutions of EDTA and pyrophosphate in a cont. of approx. 10mM per 1000 g meat. After injection, the samples were frozen and freeze‐dried. The treated samples had improved rehydratiou capacities and texture as measured with a Warner‐Bratzler shear press. The main effect of EDTA appeared to he better penetration of water into the dried meat structure, whereas the effect of pyrophosphate appeared to he mainly swelling of the already wetted areas. These observations were substantiated by an experiment in which samples were frozen but not dehydrated. In this case, only pyrophosphate improved water‐binding capacity. Application of EDTA in the rehydratiug solution did not improve the rehydration capacity of the freeze‐dried samples. The average pH of the meat was raised approx. 1 unit through injection of NaOH solution before drying. This treatment did not appreciably improve hydration capacity or texture. Aging the meat before treatment with EDTA and NaOH did not improve the results. EDTA exhibited the same effects on beef as on pork.
Chemical and Physical Development of the Pineapple Fruit I. Weight per Fruitlet and Other Physical Attributes
Authors: SINGLETON VERNON L.
Published: August 2006

Two lots of pineapple fruit were examined for changes during development in weight, eye (fruitlet) weight, volume, cell volume, density, length, width, weight distribution by parts, juice yield, surface tension, viscosity, tendency to foam, and maximum ultraviolet absorbance of the juice. The period from the end of blooming to fully ripe fruit was covered (116 days total, fruit weight from 0.38 to 4.75 lb). Weight per eye, fruit weight, volume, cell volume, and density increased regularly during development. Length‐width ratio, proportion of weight in shell, core, and flesh, relative juice yield, and cells per eye were relatively constant over all but the very early stages of this period. The remaining factors appeared to be considerably influenced by short‐term conditions, possibly sunlight, and soil moisture.
Biochemical Changes in Catfish, Tilapia, and Mrigal Fish During Rigor Mortis
Authors: PAWAR S. S. , MAGAR N. G.
Published: August 2006

Catfish (Tachysurus spp.) from marine water, tilapia (Tilapia mossambica, Peter) from brackish water, and Mrigal (Cirrhina mrigala, Hamilton) from fresh water were studied for biochemical changes during rigor mortis. The pH was respectively 6.7, 6.6, and 6.8 in the freshly killed fish, decreased after death, and rose again with the resolution of the rigor. Glycogen contents immediately after death were 320, 369, and 453 mg per 100 g of fish muscle, and, decreased rapidly during the first few hours of the experiment. The contents and the rate of decrease of phosphorus of creatine phosphate and ATP were greatest in the catfish. Phosphorus of creatine phosphate decreased faster than that of ATP. Lactic acid content increased rapidly in the beginning and then gradually until the rigor was resolved.
Sodium, Potassium, and Magnesium Concentration and Weight Changes in Fish Stored in Refrigerated Sea Water in Relation to Biochemical Changes Associated with Rigor Mortis
Authors: TOMLINSON N. , GEIGER S. E. , KAY W. W.
Published: August 2006

In trout stored in refrigerated sea water (RSW), sodium ions did not penetrate the white muscle appreciably until the adenosine triphosphate of the muscle had been largely destroyed. It appeared that the skin might also exert control over sodium penetration, particularly during the first day of storage. Loss of potassium ions did not become evident until later, the commencement of appreciable loss corresponding approximately to the exhaustion of the muscle as judged by cessation of lactic acid formation. No relation between magnesium ion uptake by the white muscle and these biochemical changes was detected.

Trout and sockeye salmon stored in RSW lost weight during the first day or two of storage and gained weight thereafter. The period of weight loss appeared to correspond to the period during which slime secretion from the skin continued post‐mortem, and was apparently independent of the state of exhaustion of the fish at death. In contrast, weight changes in skinned muscle were dependent on the state of exhaustion of the fish. Muscle from unexercised fish lost weight during the first day of storage and gained weight thereafter, while muscle from exhausted fish gained weight from the time of immersion.
The Proteolytic Enzymes of Japanese Koji and Taka‐Diastase
Authors: ILANY‐FEIGENBAUM JACOB
Published: August 2006

The proteolytic activity of the enzymes extracted from Japanese and Israeli prepared koji (or “Bloom of Mold”) or Japanese rice ferment and of commercial samples of taka‐diastase, has been found to have a slower activity rate at pH 5.0 than at either neutral or alkaline pH. At pH 5.0, it takes a longer period of time to obtain comparable digestion of the substrate, as compared with that at pH 7.8. This activity at lower pH has been stimulated by the addition of small quantities of miso— which is a fermented mixture of cooked soy. beans and rice with koji—r by the addition of cysteine or reduced glutathione. These findings enabled us to reduce the conventional fermentation time of Japanese miso or Israeli miso‐type products, from several months to only a few weeks.
Development of Microorganisms and Fluorescence of Poultry Chilled in Water Containing Iron or Magnesium
Authors: KRAFT ALLEN A. , AYRES JOHN C.
Published: August 2006

Studies were conducted to determine the effects of iron, magnesium, and 8‐hydroxyquino‐line (oxine) in chill waters on growth of microorganisms and production of fluorescence in broth cultured from poultry chilled in the waters. When chicken was chilled for 16–20 hr in solutions containing 0, 10, or 20 ppm iron, fluorescence development was inversely proportional to iron concentration. Bacterial populations were greater on packaged poultry stored for 1 week at 5°C when no iron was added to chill solutions than when 10 or 20 ppm iron was included. Trials with pure cultures of pseudomonads in asparagine broth containing 0, 50, 100, and 200 ppm magnesium indicated that the greatest amount of pigment was formed with 100 ppm of the metal. Oxine added to chill water had the following effects: 1) produced greater amounts of pyoverdine than were formed when oxine was not present; and 2) inhibited bacterial growth.
The Efficacy of Nisin and Tylosin Lactate in Selected Heat‐Sterilized Food Products
Authors: SEGMILLER J. L. , XEZONES HELEN , HUTCHINGS I. J.
Published: August 2006

The effectiveness of nisin and tylosin lactate in controlling spoilage in foods that received minimal heat sterilization was investigated. Test foods represented a low‐acid food, an acid food, and an additional acid food in which an extended heat process was detrimental to product. quality. The low‐acid food was given a minimum “botulinum cook,” while the acid foods were given processes designed to ensure sterility of the container from contamination by air‐borne flora. Inocula were spore suspensions of Bacillus stearothermophilus and B. coagulant. The antibiotic‐treated products were incubated at 130°F and examined periodically over a 10‐week period. Samples stored two years in a warehouse were examined less often. No spoilage was noted at any level of antibiotic‐treated low‐acid product stored at warehouse temperatures. All levels of nisin‐treated low‐acid variety were spoiled after 10 weeks at 130°F, while only the lowest level of tylosin lactate tested demonstrated any degree of spoilage. Tylosin lactate had no effect in preventing spoilage in either acid food tested at 130°F or warehouse temperatures. Nisin, at the higher concentrations tested, demonstrated an ability to reduce spoilage in acid‐type products providing a slight beat process was employed.
Effect of Vitamin K5 on Ascorbic Acid Stability in Orange Juice
Authors: RUSHING N. B. , SENN VINCENT J.
Published: August 2006

Vitamin K5 was found to accelerate the loss of ascorbic acid in orange juice stored at refrigerator temperatures in waxed fiberboard cartons. It is suggested that vitamin K5 functions as an oxygen carrier. Its activity was not inhibited by antioxidants. Of a number of antioxidants suitable for food use, only gentisic acid or its sodium salt did not produce a very objectionable off‐flavor. Vitamin KG was not an effective antimicrobial agent.
The Ascorbic Acid Content of Edible Liver
Authors: BARAKAT M. Z. , ABDALLA A.
Published: August 2006

The ascorbic acid content of a total of 120 specimens of each species of edible liver was estimated by the N‐bromosuccinimide method. Statistical analysis of the results is given. Differences were found occasionally between males and females in liver ascorbic acid content, but were not statistically significant. The effect of cooking on liver ascorbic acid content is shown.
Inhibition of Pectinolytic and Cellulolytic Enzymes in Cucumber Fermentations by Sericea
Authors: BELL THOMAS A. , ETCHELLS JOHN L. , SINGLETON JOHN A. , SMART WILLIAM W. G.
Published: August 2006

Pectinolytic and cellulolytic enzymes in cucumber flowers, when added to small‐scale cucumber fermentations, were effectively reduced in activity by the use of a brine extract of sericea (Lespedeza cuneata Don) and by a freeze‐dried substance isolated from this plant. Reduction of enzyme activity in the fermenting brines was directly related to the inhibitor concentration used. Higher levels of the inhibitor resulted in an increase in firmness of the cured salt‐stock cucumbers. The judges rated the salt‐stock from all inhibitor treatments good to excellent as to acceptability for commercial use. The addition of sericea, either as the brine extract or the isolated substance, appeared to exert no lasting inhibitory effect on the lactic acid bacteria responsible for acid fermentation in the experimental brines.
Influence of Post‐Harvest Storage of Snap Beans on Chemical and Physical Changes During Canning
Authors: SISTRUNK WILLIAM A.
Published: August 2006

Two varieties of snap beans that had been mechanically harvested were stored at 35, 55, and 85°F for 1, 3, and 5 days to determine the relationship of chemical changes to the quality of the resultant canned beans. Only approximately 50% of the weight loss during storage was regained by increase in drained weight in blanching and canning. There were losses in total sugars, starch, Calgon‐soluble pectin, and hemicellulose, but gains in water‐soluble pectin and cellulose. Higher storage temperature accelerated these changes. Variety and sieve‐size influenced most of the chemical and physical changes. Storage increased sloughing in canned beans. Softening of canned beans occurred despite a loss of moisture during storage, and an increase in cellulose. There were significant changes in color, apparent in an increase in browning of bruised and broken beans, and a decrease in the Hunter ‐a/b ratio.
Identification of Volatile Constituents from Pure‐Culture Fermentations of Brined Cucumbers
Authors: AURAND L. W. , SINGLETON J. A. , BELL T. A. , ETCHELLS J. L.
Published: August 2006

A high‐vacuum distillation method, with liquid‐nitrogen trapping, was used to separate the volatile components present in pure‐culture fermentations of cucumbers. The pure cultures used were Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides. The vapors were subjected to gas‐liquid chromatography and the components identified by comparison of retention times with those of known compounds. Differences in the vapor chromatograms were obtained both between the different species of lactic acid bacteria and with strains of the same species. Comparison of the chromatograms with the organoleptic evaluation of the different pickle samples indicated that the flavor of pickles is due to a blend of volatile components rather than the presence or absence of a single component. Formaldehyde, acetaldehyde, acetone, ethyl alcohol, propionaldehyde, and butyraldehyde were isolated and identified.
Color Reversion in Processed Vegetables I. Studies on Regreened Pea Purées
Authors: SCHANDERL SIGMUND H. , MARSH G. L. , CHICHESTER C. O.
Published: August 2006

Bright‐green complexes were formed during the storage of canned green vegetable purées at room temperature or above. These pigments were isolated and purified, and their spectral characteristics analyzed. The occurrence of fluorescence and the phase test behavior were noted, and the hydrochloric acid numbers determined. Since copper and zinc were found in the green pigments, the ease of formation of these compounds on addition of metals in pea macerate was studied. The levels of metal content at which the phenomena of regreening can occur were determined, and the percentage conversion to the pigments formed was analyzed at these levels of metal. It was established that these pigments were copper complexes of mainly pheophytin a and, to some extent, pheophytin b.
Color Reversion in Processed Vegetables II. Model System Studies
Authors: SCHANDERL SIGMUND H. , MARSH G. L. , CHICHESTER C. O.
Published: August 2006

Pure pheophytins a and b and pheophorbide a were isolated and the metal complexes of these compounds prepared in pure solutions. The metal content showed a 1:1 ratio of metal to pheophytin or pheophorbide. The spectral curves of the pure complexes were prepared and tables of absorptivities calculated. The molar absorptivities of the pheophytin a and pheophorbide a complexes proved identical.
Post‐irradiation Survival of Staphylococcus aureus in Sea Foods
Authors: SLABYJ BOHDAN M. , DOLLAR ALEXANDER M. , LISTON J.
Published: August 2006

Staphylococcus aureus is less sensitive to gamma radiation when suspended in fish homogenate or crab meat than in phosphate buffer. Comparative tests of various media confirmed that Staphylococcus No. 110 (Difco) plus egg yolk incubated at 45°C gave good recoveries of S. aurens from irradiated samples.

The ability of S. aureus to survive and grow out in brain‐heart‐infusion broth, heat‐sterilized crab meat, and unsterilized crab meat before and after irradiation was tested at various temperatures. The organism died out when stored at 1 and 8° regardless of treatment. At 12°C, S. aureus grew well in sterilized crab meat, reaching a count of 10° cells per gram after 14 days, but was greatly inhibited in nonsterile crab meat, whether irradiated or not. At 22° (room temperature), S. aureus grew well and rapidly in sterilized crab meat, reaching a count of 108 cells per gram within three days, but was inhibited or grew poorly in untreated (non‐sterile) crab meat. Apparently the inhibition of growth was due to competition by saprophytic bacteria naturally present in crab meat. The effect of such competition was largely eliminated when crab meat was irradiated at 100 and 200 Krad and S. aurens grew out well in such material when incubated at 22°C. There was some evidence that the ratio of staphylococci to saprophytic bacteria influenced outgrowth, but the major effect seemed to be due to the creation of inhibiting conditions in crab meat by the competing bacteria since staphylococci were completely inhibited in spoiling erab meat samples even after irradiation.
The Carotenoids of Certain Fruits (Apple, Pear, Cherry, Strawberry)
Authors: CALLER M. , MACKINNEY G.
Published: August 2006

The carotenoids of nine varieties of apple, four varieties of pear, two of strawberry, and one of cherry were examined. The first three fruits are low in carotenoid (0.3—5.0 ppm on a fresh‐fruit basis), the pears exceptionally so (0.3—1.2 ppm). The cherry ranks somewhat higher (5—11 ppm). With the possible exception of the cherry, no new polyene synthesis appears to occur during ripening.
Influence of Temperature and Salt Addends on Vapor Equilibration of Headspace
Authors: JENNINGS WALTER G.
Published: August 2006

The effects and interrelationships of time, temperature, and solute concentration on the vapor space equilibration of a dilute ester system is described. The results, which are of interest to those engaged in gas chromatographic headspace analysis or in sniff‐test methodology, show that dilute solutions behave in a predictable manner, even though the data do not fit the Clausius‐Clapeyron equation.
Chemical and Microbial Activity Rates Under Square‐Wave and Sinusoidal Temperature Fluctuations
Authors: POWERS JOHN J. , LUKASZEWICZ WLADYSLAW , WHEELER REBECCA , DORNSEIFER THEODORE P.
Published: August 2006

Temperature amplitudes to 160° and Q10 values from 1 to 30 were integrated to derive coefficients of fluctuation. Multiplication of the coefficient by the reaction rate at the mean temperature permits ready calculation of the average reaction rate when temperature fluctuations assume either a square‐wave or sinusoidal form of cycling. The method is applicable to any temperature scale. Ascorbic acid solutions were less stable when the temperature was cycled from −6 to 30°F than when held steady at 12°F. Aerobacter aerogenes and Staphylococcus aureus cultures incubated under cyclic conditions from 40 to 80°F usually grew quicker than cultures incubated at a constant temperature of 60°F.
The Effect of Maturity on the Oxalate Content of Spinach (Spinacia oleraceae L.)
Authors: KITCHEN J. W. , BURNS E. E.
Published: August 2006

Dark Green Bloomsdale spinach was grown in the fall and in the spring to study the effect of stage of development upon the distribution of total and soluble oxalates in the plant. The total oxalate content of fall‐grown spinach was highest 32 days after planting, with the amount decreasing as the plant developed vegetatively. Spring‐grown spinach was highest in total and soluble oxalates 32 days after planting, with the amounts decreasing as the plants developed vegetatively. Leaves harvested earlier in growth were higher in total oxalates than leaves harvested when older. The concentration of total and soluble oxalates was highest in the leaves, petioles, and roots, in that order. The total oxalates were closely correlated between the leaves, petioles, and roots. Soluble oxalates were closely correlated between leaves and petioles, but not in the roots. The oxalates in all plant parts were predominantly in the soluble form. Analysis of leaf tissues for total oxalates could indicate the level to be expected in the petioles and roots. The level of soluble oxalates in the leaves and petioles could also be predicted.
Role of Pectic Constituents and Polyvalent Ions in Firmness of Canned Tomatoes
Authors: DESHPANDEP S. N. , KLINKER W. J. , DRAUDT H. N. , DESROSIER N. W.
Published: August 2006

Twelve sets of canned tomatoes, each set composed of three fruits harvested from the same plant and subjected to different ripening conditions, were analyzed for pectic constituents. Firmness was highly significantly correlated with total pectic constituents and with the ratio of the carhonyl and pectic content. Correlation between firmness and mineral content was also significant. These results indicate that a high content, large molecular size, and a low methoxyl content of the pectic constituents result in firmer tomatoes. From the results it appears that firmness is related to retention of the original pectic content and controlled demethylation. This induced demethylation increases the extent of ionic bonding and results in firm fruits.
Fatty Acid Composition of Tissues of Pigs Fed Whole Peanuts
Authors: CHUNG R. A. , RAMEY C. L. , LIN C. C. , WALLS J. A. , SETTLER S. H. , FARLEY W. H. , MILE E. T.
Published: August 2006

The liver of pigs fed a whole‐peanut‐supplemented diet significantly increased in fatty acid means in 18:1 (carbon chain length: number of double bonds) and 18:2, and significantly decreased in 18:0, compared with the liver of pigs on a control diet. The kidney decreased significantly in 14:0 and 17:0, and the heart decreased significantly in 16:1. These changes were primarily the result of an increased total lipid consumption since the fatty acid compositions of both dietary lipids were very similar. Of all the tissues studied (liver, heart, kidney, ham, shoulder, skin, bacon fat, and chop) the liver contained the largest amount of 18:0, 18:2, and 20:4, and the least amount of 14:0, 16:0, 16:1, 17:1, and 18:1.
Fractionation of Bovine Sarcoplasmic Proteins by DEAE‐Cellulose Chromatography
Authors: RAMPTON J. H. , ANGLEMIER A. F. , MONTGOMERY M. W.
Published: August 2006

A Tris buffer system (starting buffer, 0.04M Tris phosphate, pH 9.0; limiting buffer, 0.5M Tris H2PO4, pH 3.6) and a concave gradient elution procedure were developed for the fractionation of beef sarcoplasmic proteins by diethylaminoethyl cellulose ion‐exchange chromatography. Sarcoplasmic proteins extracted 2 hr post‐mortem were separated chromatographically into 16–18 distinct fractions. Duplication of the results was excellent. Some alterations occurring in these proteins during 10 days' post‐mortem aging were detected by this technique. Such changes observed were the disappearance of one fraction and appearance of new components, while other fractions diminished.
Flavonoids of Sorghum
Authors: YASUMATSU K. , NAKAYAMA T. O. M. , CHICHESTER C. O.
Published: August 2006

Three anthocyanogen‐type flavonoids–chromogens I, II, III‐were found by chromatography of a methanol extract of sorghum. Hydrolysis by boiling with acid yielded the same two flavonoids for each of the three chromogens. One was a flavanone, probably eriodictyol; the other was an anthocyanidin‐pelargonidin.
Vapor Pressure of Water and Carbon Dioxide Over Whole Egg Solids Containing Added Carbohydrates
Authors: DAVIS JOHN GORTON , KLINE LEO
Published: August 2006

Water and carbon dioxide vapor pressures were determined at 25 °C for freeze‐dried whole egg powders containing various levels of sucrose and of corn syrup solids added before drying. The manometric method used permitted determinations of vapor pressures over a range of moisture levels with a single sample.

At moisture levels commonly encountered in commercial whole egg solids (2–6%), addition of both types of carbohydrate consistently increased equilibrium water vapor pressures over the dried products. Equilibrium values for carbon dioxide partial pressures were not obtained but the amounts found made it necessary to apply appropriate corrections in the determinations of water vapor pressure.

The results are discussed in relation to Mail‐lard‐type browning reactions and oxidative flavor deterioration in dried whole egg.
Rehydration in Onion as a Function of Dehydration Regime
Authors: SHIMAZU F. , STERLING C. , YORK G. K.
Published: August 2006

Fresh, diced onions were dehydrated under different regimes (high‐, intermediate‐, and low‐temperature, and lyophilization). Rehydration volumes were determined for the dice. Water vapor sorption properties and X‐ray estimates of crystallinity were obtained for the cellulose extracted from the dice and for control samples of cellulose that had been extracted from fresh onions and then dehydrated. Rehydration occurs most rapidly in lyophilized tissues, in which at 24°C and at 91°C approximately the original fresh volume is attained in 15–30 min. The final rehydrated volume in other treatments is reached more slowly and is considerably smaller than the fresh volume. The highest crystallinity of cellulose is found in the lyophilized materials, probably as a freezing effect. Freezing also produces large, internal voids. Cellulose crystallinity is essentially unaffected by temperature differences during the dehydration process.
The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase
Authors: EMBS R. J. , MARKAKIS P.
Published: August 2006

The effect of sulfite on the reaction of mushroom polyphenol oxidase with o‐diphenols was studied in model systems at pH 6.5. Spectrophotometric, manometric, chromographic, electrophoretic, and radiosotopic evidence is presented that sulfite prevented browning in the systems by combining with the enzymatically produced o‐quinones and stopping their condensation to melanins. During preincubation of polyphenol oxidase with sulfite a gradual loss of the property of the enzyme to cause browning was observed.
Post‐Mortem Changes in Muscle. I. Chemical Changes in Beef
Authors: BODWELL C. E. , PEARSON A. M. , SPOONER MILDRED E.
Published: August 2006

Chemical changes in the longissimus dorsi muscle of 5 beef carcasses were followed from less than 10 min after death through 20 days post‐mortem. The average initial pH value of 6.99 declined to 5.46 at 48 hr and was 5.57 at 480 hr. Initial values for creatine phosphate, total acid‐soluble phosphate, ortho‐phosphate, lactic acid, total reducing sugars, and glycogen were respectively 9.i, 54.9, 22.1, 13.1, 7.9 and 56.7 μM/g of tissue. Creatine phosphate declined rapidly to only 16% of the initial value by 12 hr post‐mortem, and was not detectable by 24 hr. Ortho‐phosphate, lactic acid and total reducing sugars increased approximately 1.5; 6.5, and 2.25 times from their initial levels during 480 hr post‐mortem. Glycogen appeared to be stoichiometrically degraded to lactic acid and reducing sugars, since the sum of these constituents was approximately constant at all times post‐mortem, if expressed in terms of glucose equivalents. Results suggest that the onset of rigor occurred at 12–15 hr post‐mortem. Development of rigor mortis was virtually complete 24 hr after death. The pattern of chemical changes observed with intact beef carcasses subjected to commercial cooling practices is in essential agreement with earlier results with isolated beef muscle strips.

An enzymic method for determining ATP levels was compared with the more commonly used method of acid hydrolysis. ATP values at 24 hr post‐mortem were negligible when determined by the enzymic method, but amounted to about 27% of the original level when determined by acid hydrolysis. Reasons for the discrepancy in the two methods are discussed.
The Effect of Selected Anions of Potassium Salts on the Gel Strength of Carrageenan High in the Kappa Fraction
Authors: ZABIK MARY E. , ALDRICH PEARL J.
Published: August 2006

Breaking‐force‐deformation curves and total energy data were obtained for kappa‐carrageenan gels prepared with increasing concentrations of CH3COOK, KBr, KCl, K3C6H5O7, KNO3, K2C2O4, and K2SO4. Increasing the concentrations of each potassium salt, used in combination with kappa‐carrageenan, produced gels which gave significantly higher breaking‐force and total energy values and lower deformation readings. Moreover, significant differences for all three measures of gel strength occurred among kappa‐carrageenan gels prepared with each normality of the various potassium salts; therefore the anion as well as the cation used as a gelling agent affected the characteristics of the kappa‐carrageenan gels. In general the effectiveness of the potassium salts in producing gels from kappa‐carrageenan, in decreasing order, were: chloride, acetate, sulfate, nitrate, bromide, citrate, and oxalate.
Aldehyde‐Amine Condensation Reaction: A Possible Fate of Carbonyls in Foods
Authors: MONTGOMERY M. W. , DAY E. A.
Published: August 2006

The reaction rate of L‐tyrosine ethyl ester with π‐heptanal was determined at 10, 20, 30, and 40°C by following the change in optical rotation. The reaction‐rate data indicate that two consecutive first‐order reactions occur. The apparent energies of activation for the first and second reactions were calculated to be 5.8 and 6.4 kcal, respectively. Infrared spectral data suggest the presence of the imine linkage in the product. Colored pigments of the reaction of glycine with n‐heptanal were fractionated, but the fractions were not pure enough for further study. Alk‐2‐enals were the only class of carbonyls noted in the nitrogen‐free pigments. A mechanism consistent with the available experimental information is proposed for the removal of carbonyls with simultaneous formation of unsaturated‐polymeric pigments in foods.
Pectin Methyl Esterase in the Ripening Banana
Authors: HULTIN H. O. , LEVINE A. S.
Published: August 2006

Three pectin methyl esterase fractions were obtained from banana pulp by successive extraction with water (Fraction I), a solution of 0.15M NaCl (Fraction II), and a solution of 0.15M NaCl after adjusting the pH of the mixture to 7.5 (Fraction III). The changes in the activities of these fractions during post‐harvest ripening were investigated. The activities of all three fractions increased as the banana skin began to change from green to yellow. Thereafter Fractions I and II remained relatively constant while Fraction III continued to increase in activity throughout the period of ripening studied.