bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in Total Carbonyl Content of Orange Juice and Concentrate During Storage
Authors: SENN VINCENT J.
Published: August 2006

A method is described for the recovery of volatile organic components of citrus juices by a continuous, reverse‐phase, liquid‐liquid extraction of the juice and distillation of the extract. The distillate may be used directly for gas chromatography. Six aldehydes have been identified. Recovery of added aldebyde exceeded 90%. Assay was by a eolorimetric 2,4‐dinitropbenylhydrazone method. Total carbonyl content of concentrated orange juice rose sharply shortly after processing, followed by a slower decline. The changes were qualitatively similar whether a pure aldehyde or cold‐pressed orange oil was added prior to frozen storage. Carbonyls in chilled orange juice followed a roughly similar pattern, with a final rise as microbial spoilage became apparent.
Co‐oxidation of the Sulfur‐Containing Amino Acids in an Autoxidizing Lipid System
Authors: WEDEMEYER GARY A. , DOLLAR ALEXANDER M.
Published: August 2006

SUMMARYM

Oxidation of the sulfur amino acids by autoxidizing lipids was studied in a model system consisting of an amino acid dispersed in cold‐pressed, molecularly distilled menhaden oil (20–80% w/w). Under all conditions investigated, cysteine was oxidized completely to cystine. Preliminary results suggest that at 110°C the oxidation follows first‐order kinetics for at least the first 8 hr. A specific reaction rate constant of 0.25 per hour was calculated. When fatty acids were added to the system, cystine was oxidized to its thiosulfinate ester. When the fatty acid‐cystine ratio was 1:2, oxidation of cystine was a maximum. No oxidation of cystine occurred unless either a fatty acid, volatile organic acid, or ethanol was added. Under the conditions investigated, methionine was not oxidized to either its sulfoxide or its sulfone.
Volatiles from Oranges. 1. Hydrocarbons. Identified by Infrared, Nuclear Magnetic Resonance, and Mass Spectra
Authors: TERANISHI ROY , SCHULTZ THOMAS H. , McFADDEN W. H. , LUNDIN R. E. , BLACK D. R.
Published: August 2006

Investigation of the lower‐boiling fraction of orange volatiles showed the following hydrocarbons: limonene, myrcene, alpha‐pinene, alpha‐thujene, camphene, alpha‐ and gamma‐terpinene, alpha‐phellandrene, p‐cymene, and p‐isopropenyltoluene. Four sesquiterpenes were isolated from the higher‐boiling fraction. The major sesquiterpene found has not been related to any known compound. Of those present in less amounts, one has been identified as farnesene, and another as ylangene.
Optimum Conditions for the Interaction of Food Gums with the Anthrone Reagent
Authors: GRAHAM HORACE D. , MITCHELL GERALDINE
Published: August 2006

Optimum conditions for the reaction of food gums with the anthrone reagent vary from one gum to another. The sulfated, carboxylic acid type and mixed polysaccharides produced colors with absorption maxima at 620 mμ. The uranic acid type of polysaccharides, pectin and sodium alginate (Kelco Gel HV), produced colors exhibiting absorption maxima at 520 mμ. In all cases, color intensity increased with increasing temperature. The heating time necessary for maximum color development at 99°C varied from 4 to 10‐min, depending on the hydrocolloid in question. With pectin and sodium alginate, although color intensity increased with heating time at 99°C, no definite heating time for maximum color development was observed up to 60 min. In most cases, aging led to a rapid decrease in color intensity, except for pectin and sodium alginate, in which cases color intensity increased.
Volatile Carbonyl Constituents of Dairy Butter
Authors: WINTER M. , STOLL M. , WARNHOFF E. W. , GREUTER F. , BÜCHI G.
Published: August 2006

Volatile constituents of fresh butter were separated from fat and other components of high molecular weight by vacuum steam distillation. The carbonyl compounds in the aqueous distillate were converted to their 2, 4‐dinitro‐phenylhydrazones. Separation of these by column and paper chromatography gave the derivatives of formaldehyde, acetaldehyde, isobutyraldehyde, isovaler‐aldehyde, n‐hexanal, n‐nonanal, phenylacetaldehyde, acetone, 2‐heptanone, 2‐nonanone, diacetyl and (‐)‐acetoin, all identified by comparison with authentic samples. Possible biosyntheses of these flavor constituents are discussed.
The Recovery of Enterococci from Food Using KF Streptococcus Media
Authors: HALL HERBERT E. , BROWN DAVID F. , ANGELOTTI ROBERT
Published: August 2006

KF Streptococcus media were examined as to suitability for isolation and enumeration of enterocoeei from foods. Recovery of Streptococcus faecalis, Streptococcus faecalis var. zymogenes, Streptococcus faecalis var. liquefaciens, and Streptococcus durans was excellent with either a pour‐plate technique or the liquid medium in an MPN technique. Streptococcus bovis, Streptococcus equinus, and Streptococcus mitis can be isolated with these media, but low recovery levels are obtained in the broth. Food constituents in concentrations as high as one part in five do not appear to affect the specificity of these media. The development of red colonies in the agar medium is indicative of the presence of S. faecalis or one of its varieties. The development of pink colonies in the medium or turbidity in the broth requires isolation and further study to determine the presence of enterocoeci.

The commercially available dehydrated media appear to give excellent results, comparable to those obtained with batches compounded in the laboratory; however, there is some indication that extended storage of the dehydrated form may lead to deterioration.
Detection of Staphylococcus Enterotoxin I. Flotation Antigen‐Antibody System
Authors: HOPPER SAMUEL H.
Published: August 2006

Staphylococcus enterotoxin B has been concentrated and removed from aqueous solution by froth flotation. An anionic wetting agent and an enterotoxin B antiserum labeled with Rhodamine are added to the toxin solution. Compressed air is blown through the mixture and a foam is produced. The dye‐toxin complex, located in the top layer of the foam, separates from the remainder to give a distinctly red‐colored fraction. With a slight increase in air pressure, the red fraction is removed. The toxin is identified by taking' one drop of the foam fraction, one drop of buffer at pH 4.5, and one drop of latex polystyrene suspension. Within 1 min a heavy agglutination occurs.
A Method for Determining Press Fluid in Cooked Beef
Authors: SANDERSON MABEL , VAIL GLADYS E.
Published: August 2006

Methods are presented for cooking a small sample of meat in a Pyrex tube, termed tube‐cooking, and for determining press fluid in a small sample (1/2 g) of cooked beef, referred to as the 1‐minute method.

The 1‐minute method was compared with the 15‐minute method since both of these methods use the Carver Press. When the results were averaged and compared, the correlation was close. Besides being faster than the 15‐minute method, the 1‐minute method has the advantages that a small sample of meat is used, no grinding of the meat is necessary, and a greater percent of press fluid is obtained.
Nutrient Composition of Cuban Foodsa,b III. Foods of Vegetable Origin
Authors: LOPEZ HADY , NAVIA JUAN M. , CLEMENT DUNCAN , HARRIS ROBERT S.
Published: August 2006

One hundred and six samples representing 57 species and varieties of edible plants were collected (Mar. 4‐Oct. 27, 1955) in Cuba. Eighty of the collections were made in the field, 19 in market places, and 7 in factories. In most instances, the food samples were trimmed to remove the portions not commonly eaten by the Cuban people. The edible portions were analyzed for content of moisture, lipid (ether extract), crude fiber, nitrogen, ash, calcium, phosphorus, iron, carotene, ascorbic acid, thiamine, riboflavin, niacin, tryptophan, lysine, and methionine. Results are expressed on the basis of grams or milligrams per 100 grams of edible portion, and are compared with data obtained from samples of similar food collected previously in Cuba.
Anthocyanins. IV. Anthocyanin Pigments of Cabernet Sauvignon Grapesa,b
Authors: SOMAATMADJA DARDJO , POWERS JOHN J.
Published: August 2006

Six anthocyanins were isolated from Cabernet Sauvignon grapes. Four major and one minor pigment were identified by paper chromatography, color reactions, and spectroscopy. The four major anthocyanins were identified as delphinidin‐3‐monoglucoside, petunidin‐3‐monoglucoside, malvidin‐3‐monoglncoside, and malvidin‐3‐monoglueoside acetylated with chlorogenic acid. Malvidin‐3‐monoglucoside was the most abundant pigment of the grapes. One of the minor pigments was identified as petunidin.
The Carotenoids of Italian Prunes
Authors: CURL A. LAURENCE
Published: August 2006

The major constituents of the carotenoid mixture of Italian prunes were found to be violaxanthin (35%), beta‐carotene (197&b), and. lutein (16%). Less abundant constituents included cryptoxanthin, cryptoxanthiu‐5,6‐epoxide, cryptoxanthin 5,6,5′,6′‐diepoxide, persicaxanthin, luteoxanthins, anthera‐xanthin, phytoene, and phytofluene. About 20 other carotenoids were' found as very minor constituents. The earotenoid mixture in Italian prunes was notable for its low content of 5,8‐epoxides.
Non‐Enzymic Browning. Development of Chromophores in the Glucose‐Glycine and Sucrose‐Glycine Systems
Authors: BURTON H. S. , McWEENY D. J. , BILTCLIFFE D. O.
Published: August 2006

The development of chromophores in the glucose‐glycine and sucrose‐glycine systems was examined. During the reaction a number of conjugated unsaturated carbonyl compounds develop, the quality present at any one time being greater as the reaction proceeds, until browning is well advanced. During this period, which follows the period of rapid pH fall and α‐amino N utilization, the fluorescence of the system increases, and the quantity of water‐soluble, non‐volatile compounds extraetable into various organic solvents increases. The pattern of extraction indicates the gradual formation of intermediates of greater dehydration and greater light‐absorbing properties from smaller molecules. The presence of sulfites slowed the rate of development of conjugated unsaturated carbonylic and fluorescent compounds, and of subsequent early browning, whereas in the presence of sodium pyrophosphate, their rates of production are increased. Chromophores appear to develop at a faster rate in the presence of iron than in its absence, but apparently by a mechanism different from that occurring with phosphates.

It is suggested that the production of larger carbonylic N‐containing polymers from smaller carbonyl compounds, occurs in the sugar‐amino compound systems.
Histological Analysis of Wound Healing in Potatoes Treated to Inhibit Sprouting
Authors: REEVE R. M. , FORRESTER L. JANET , HENDEL C. E.
Published: August 2006

Isopropyl‐N‐3‐chlorophcnyl carbamate (CIPC) applied as emulsion dips of 0.5, 1.0, and 2.0% concentration totally inhibited wound periderm formation by potato tubers. At these concentrations, CIPC prevented growth of Fusarium sambucinum inoculates except in a few special cases. Some fungal growth occurred in puncture wounds in which trapped air at the time of dip blocked CIPC penetration prior to inoculation.

Penetration of CIPC at 1.0 and 2.0% concentrations into coarse puncture wounds killed the tissues, and a rapidly spreading breakdown resembling bacterial soft rot then occurred. Smear preparations of the spoilage material revealed no microscopic evidence of microorganisms.

Catechol applied by dipping in solutions of 0.1 and 0.5% had no obvious effect either on wound periderm or fungal growth. Catechol toughened exposed wound surfaces but did not appear to increase suberization deep within puncture wounds.

Selected examples of within‐tuber variations in wound healing and a brief survey of the histology of wound healing are also presented.
Effect of Pre‐Slaughter Treatments on the Chemical Composition of Various Beef Tissuesa
Authors: LEWIS P. K. , BROWN C. J. , HECK M. C.
Published: August 2006

Twenty‐four Hereford steers were used to determine the effect of periodic electrical stimulation and limited feeding prior to slaughter on the chemical composition of the liver and certain muscles, which included the longissimus dorsi, psoas major and quadriceps femoris. Periodic electrical stimulation and limited feeding significantly increased the glycogen concentration of the liver. Periodic electrical stimulation significantly decreased the glycogen concentration in all three muscles studied. Limited feeding significantly decreased the glycogen concentration in the longissimus dorsi and quadriceps femoris muscles. Periodic electrical stimulation and limited feeding significantly decreased the lactic acid concentration in the psoas major and quadriceps femoris muscles. These treatments also produced small changes in all chemical components except sodium, in either the liver or the various muscles studied.
Electron Microscopy of Post‐Mortem Changes in Porcine Muscle
Authors: CASSENS R. G. , BRISKEY E. J. , HOEKSTRA W. G.
Published: August 2006

Electron microscopy was used to follow changes in porcine muscle during the 24‐hr post‐mortem chilling period. Ante‐mortem subjection to elevated temperatures or to elevated temperatures and then chilling was used to produce different rates and magnitudes of change in post‐mortem muscle color, texture, and water binding. Normal muscle exhibited a gradual disruption of sarcoplasmic components, with little if any change in the myofibrils. Muscle that went into rigor rapidly at a low pH and high temperature ultimately appeared soft, pale, and watery, and electron micrographs revealed a rapid disruption of sarcoplasmic components and some disorganization of the myo‐filaments. Muscle that went into rigor rapidly at a high pH and a reduced temperature ultimately appeared dark, firm, and dry, and electron micrographs revealed a high degree of organization and preservation of myofibrillar structure.
Modification of Radiolethality by Vitamin K5 and Certain Analogs in Model Systems and in Foodsa
Authors: SILVERMAN G. J. , DAVIS N. S. , GOLDBLITH S. A.
Published: August 2006

Spores of Bacillus subtilis var. niger and B. stearothermophilus irradiated in nitrogen were killed in greater numbers in the presence of vitamin KC, 4.amino‐1‐naphthol, or 2‐amino‐1‐naphthol than when irradiated without chemical. When irradiation was performed in air, the chemicals were without effect, or even protective. Spores of both organisms were particularly sensitive when irradiated in nitrogen with 4‐amino‐1‐naphthol.

Irradiation of Micrococcus radiodurans in anoxia with these naphthol derivatives gave losses in cell recovery that resulted in much lower populations than could he attributed to chemical toxicity per se. These chemicals were found to be toxic to a yeast that had been isolated from frozen orange juice when the preparations were in buffer of pH 7.0 and 4.0. When the yeast was suspended in orange juice, on the other hand, the chemicals were neither toxic nor radiosensitizers. Milk was also found to interfere with the bactericidal and radiolethal activities of these chemicals. Sulfhydryl compounds were shown to decrease radiolethal action.
The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle a
Authors: MACHLIK S. M. , DRAUDT H. N.
Published: August 2006

The effect of time and temperature on the shear patterns of small cylinders from individual choice‐grade beef semitendinosus muscles, heated for several hours at 1°C intervals between 50 and 90°C is described. Beef semitendinosus muscle undergoes a marked decrease in shear, approximately one‐half completed in 11 min at 58°C. This change in shear is a time‐temperature rate process having a very high temperature dependence. Minimum shear values were obtained in the range of 60–64°C after heating for 30–60 min. In this time‐temperature range the collagen shrinkage reaction is completed quickly while the hardening associated with higher heating temperatures is avoided. Relatively large differences, attributed to undefined biological differences, were noted in the shear versus heating time patterns for semitendinosus muscle cylinders from different animals.
Techniques for Odor Measurement: Olfactometric vs. Sniffing
Authors: STONE HERBERT
Published: August 2006

Two techniques of odor testing, olfactometrie vs. sniffing, were compared with propionic acid used for the test odor. The olfactometer was more rapid and reliable as a technique for odor testing. Subjects appeared more sensitive by the sniff‐method, hut there were discrepancies in the data. The vapor phase above solutions of propionic acid in mineral oil was studied with propionic acid‐l‐C14. Evidence is presented for the existence of non ideal solutions. The significance of these data is discussed in terms of present techniques for odor testing, and their implications for future olfactory investigation.
The Mechanism of Formation of p,α‐Dimethylstyrene in the Essential Oil of Distilled Lime (Citrus Aurantifolia)
Authors: LOORI J. J. , COVER A. R.
Published: August 2006

The terpene p,α‐dimethylstyrene was isolated and identified in the essential oil of distilled Mexican lime (Citrus aurantifolia, Swingle) but could not be demonstrated in oil expressed from Citrus aurantifolia. Experimental evidence is presented supporting a nonbiogenetic mechanism of formation of p,α‐dimethylstyrene in distilled lime oil from the acid‐catalyzed cyclization of citral. The mechanism involves novel reactions of citral and its reaction products that are not consistent with the classically accepted acid‐catalyzed reactions of citral and seem to provide an explanation for the appearance of p,α‐dimethylstyrene in other citral‐containing essential oils of the Rutaceae citrus plants.
Age‐Associated Changes in Bovine Muscle Connective Tissue. II. Exposure to Increasing Temperaturea
Authors: GOLL DARREL E. , HOEKSTRA W. G. , BRAY R. W.
Published: August 2006

Changes in collagen structure during maturation were studied with collagenous residues obtained from the loose connective‐tissue network within bovine biceps femoris muscle from animals of different ages. A new technique for studying thermal shrinkage and collagen structure of powdered collagenous residues was described. Samples from four age groups were studied: Group I, three calves, 40–49 days old; Group II, three steers, 403–495 days old; Group III, three cows, 4 years, 8 months to 5 years, 5 months old; Group IV, two cows, 10 years, 2 months and 10 years, 5 months old.

The release of soluble protein, ninhydrin‐positive material, and hydroxy‐proline from collagenous residues into a phosphate‐buffered medium (pH 7.0) upon incubation at gradually increasing increments of temperature from 25 to 70°C was measured. Differences between various age groups were marked, and at 60°C and above, the groups ranked I, II, III, and IV, from highest to lowest, in amounts of soluble material released. At the final temperature of 70°C, Group I samples had released 42% of their hydroxyproline in a soluble form, compared to only 2% from Group IV. The thermal shrinkage temperature, which was taken as that temperature at which a sudden release of soluble hydroxyproline occurred, increased with advancing age, from near 55°C for Group I to 70°C or above for Group IV, while the average molecular weight of the soluble protein released was greater for the younger animals. The results were discussed in relation to experiments involving the rate of collagenase digestion of the same samples. The findings indicate stronger or more extensive cross‐linkages in the collagen from older animals.
A Pressing Theory with Validating Experiments on Apples
Authors: KÖRMENDY I.
Published: August 2006

A theory of pressing is presented. This takes the form of an integral equation relating all relevant variables. Experiments carried out on the pressing of apples into cider validated this theory.
Anthocyanins. V. The Influence of Anthocyanins and Related Compounds on Glucose Oxidation By Bacteriaa
Authors: SOMAATMADJA DARDJO , POWERS JOHN J.
Published: August 2006

The influence of 11 anthocyanin pigments on glucose oxidation by resting cells of Escherichia coli K‐12, Staphylococcus aureus, Lactobacillus casei 7469, Salmonella enteritidis, S. typhosa, Proteus vulgaris, and Aerobacter aerogenes was determined with a manometric technique. Malvidin, delphinidin, and the monoglucosides of malvidin, pelargonidin, petunidin, and delphinidin generally inhibited glucose oxidation by the test organisms, but in the absence of glucose the organisms oxidized the pigments. The action of the anthocyanins on respiration varied with PH. Apigeninidin chloride, 5.desoxy‐apigeninidinchloride‐ 4′‐methyl‐ether, and 5‐desoxy‐3′‐methoxy‐apigeninidin‐chloride‐4′‐methyl‐ether inhibited glucose oxidation by S. aureus. The latter two compounds and 3′‐methoxy‐apigeninidin‐chloride‐4′‐methyl‐ether had a similar effect on E. coli. The depressing effect of glycosidic anthocyanins on the respiration of S. aureus was reversed by the addition of MgCl2.
Evaluation of Toughness Differences in Turkeys
Authors: WHITE ELIZABETH D. , HANSON HELEN L. , KLOSE A. A. , LINEWEAVER HANS
Published: August 2006

The reaction of a large untrained panel to turkey meat samples ranging from very tender to very tough was studied. Suitable samples were produced by varying the post‐mortem aging time before freezing from 1 to 24 hr. Warner‐Bratzler shear‐force values were compared with toughness differences detectable by a small trained panel and with toughness complained of by the large panel. The small panel, using a triangle test, distinguished toughness differences in light meat that differed in shear resistance by 4 Ib in a 9‐ to 22‐Ib range. Complaints about toughness by the large panel increased markedly when the light meat had shear resistance above 25 Ib, and to some extent between 19 and 25 Ib.
Leucoanthocyan Material from Immature Peaches
Authors: HSIA C. , CLAYPOOL L. L. , ABERNETHY J. L. , ESAU PAUL
Published: August 2006

A leucocyanidin was obtained from immature Elberta peaches by counter‐current extraction. Cleavage with hydrochloric acid yielded cyanidin chloride and (2R: 3s) (+)‐catechin. Traces of two closely related but unidentified companion leucocyanidin compounds were found on chromatograms. The presence of (2R: 3S) (+)‐catechin and certain chlorogenic acids with their isomers was confirmed.
Anthocyanin Pigments in Bing Cherriesa
Authors: LYNN D. Y. C. , LUH B. S.
Published: August 2006

The anthocyanin pigments of Bing cherries (Prunus avium L. var. Bing) were extracted with 1% methanolic HCl, partially purified by extraction from an n‐butanol‐ether mixture with water, and then separated by paper chromatography with various solvents. The anthocyanins were identified by, Rf values, sugar moiety, alkaline degradation products of the aglycone, partial acid hydrolysis, and absorption spectra. The major pigments were shown to be cyanidin 3‐rutinoside and cyanidin 3‐glucoside. Also present were small amounts of cyanidin, peonidin, peonidin 3‐gucoside, and peonidin 3‐rutinoside. The fluorescence spectra of the anthocyanin pigments, when excited with an incident light at 300 mμ, can be used to differentiate the anthocyanins. The cyanidin‐containing pigments have a characteristic fluorescence peak at 520 mμ, whereas the peonidin ones exhibited a peak at 610 mμ.
The Cytological Distribution of Calcium in Raw and Cooked Seed Peas
Authors: CRERN D. E. C. , HAISMAN D. R.
Published: August 2006

A new specific histochemical stain, glyoxal bis‐(2‐hydroxyanil) was used to follow the distribution of calcium in the cotyledons of dried peas before and after cooking. The calcium detectable by this method is associated mainly with the proteinaceous constituents of the cells.
Volatiles from Oranges. II. Constituents of the Juice Identified by Mass Spectra
Authors: SCHULTZ T. H. , TERANISHI ROY , McFADDEN W. H. , KILPATRICK P. W. , CORSE JOSEPH
Published: August 2006

Volatiles from California Valencia orange juice low in peel oil were removed under vacuum in a Kontro evaporator. The organic constituents were extracted with ether and examined by capillary gas‐liquid chromatography and mass spectrometry in combination. Constituents of relatively high water solubility were found mainly in the first condensers of the essence recovery system, whereas sesquiterpenoids were more prominent in a downstream colder condenser. The major esters of the juice were found to be ethyl 3‐hydroxy‐hexanoate (a new orange volatile) and ethyl acetate. Nine other previously unreported orange volatiles were identified, and the presence of seven others, previously identified only tentatively, was confirmed.
Volatile Components of Peacha
Authors: JENNINGS W. G. , SEVENANTS M. R.
Published: August 2006

On the basis of relative retentions of two dissimilar gas chromatographic columns and matching infrared spectra, benzaldebyde, benzyl alcohol, γ‐caprolactone, γ‐octalactone, γ‐decalactone and δ‐decalactone were identified as components of Red Globe peach essence. The chromatographic peculiarities of peach essence are discussed, and a modified technique that may permit resolution of multiple‐component peaks is described. There are indications that peaches, unlike Bartlett pears, may owe their aroma entirely to an integrated response to a series of contributory flavor compounds.
The Detection of Benzyl Ether Added to Lemon Oil
Authors: MacLEOD WILLIAM D. , LUNDIN ROBERT E. , BUIGUES NELIDA M.
Published: August 2006

Analysis of a commercial sample purported to be cold‐pressed lemon oil, USP, revealed anomalies in both the ultraviolet spectrum and the gas chromatogram. A chemical not natural to lemon was isolated by preparative gas‐liquid chromatography and shown to be benzyl ether by nuclear magnetic resonance and infrared spectroscopy.
Investigation of the Food Value of Quinua and Cañihua Seed
Authors: BRUIN A. De
Published: August 2006

A detailed study was made of the chemical composition of the seeds of three varieties of Chenopodium quinoa Willd. (red, yellow, and white) and one variety of Chenopodium pallidicaule Aellen (cañihua). Analyses include the carbohydrates, proteins, mineral composition, vitamins, and properties and constants of the oil. Values are given on a dry‐weight basis. With respect to nutrient composition these seeds compare favorably with those of common cereals such as wheat, corn, oats, and rice.
Fatty Acid Composition as Influenced by Dietary Fatty Acids and Vitamin E Status in the Rabbita
Authors: BORGMAN ROBERT F.
Published: August 2006

Weanling New Zealand rabbits received a semipurified diet containing either semipurified oleic acid or semipurified linoleic acid, both with and without vitamin E. Rabbits receiving the oleic acid without vitamin E failed to develop skeletal muscle degeneration at 12 weeks, in comparison to marked degeneration at 8 weeks in the comparable group receiving linoleic acid. This would indicate that vitamin E requirements were very low when oleic acid was in the diet. Gallstones, composed largely of cholesterol, were plentiful in rabbits receiving oleic acid at 12 weeks, and a few were noted in rabbits receiving linoleic acid at 8 weeks. The gallstones were slightly more plentiful in females than males, but were not greatly influenced by the vitamin E status. The influence of the dietary fatty acid upon the fatty acid composition of the liver, kidneys, heart, adipose deposits, skeletal muscle, and thoracic aorta was profound. The liver of rabbits receiving oleic acid was slightly less affected than the other organs, while the heart and adipose deposits of rabbits receiving linoleic acid were affected slightly more than the other organs. The sex did not appreciably influence the organ fatty acid percentages. Minor differences in fatty acid percentages were noted between rabbits receiving vitamin E and their deficient counterparts.
Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits II. Pineapple Orangesa
Authors: ROUSE A. H. , ATKINS C.D. , MOORE E. L.
Published: August 2006

Pectinesterase activity, 3 pectic fractions, and other characteristics were determined periodically on 5 component parts of Pineapple oranges during a 9.month maturation cycle for 2 seasons. Generally, PE activity was greatest in the peel, membrane, and juice sacs in March, April, and May, when the Brix/acid ratio was highest. However, the activity varied in similar components for like months during the 2 seasons. The order of component parts for PE in most cases, from highest to lowest activity, was juice sacs, membrane, peel, seeds, and juice. Total PE in the average whole orange attained maximum activity in March and April. Over 52% of the activity present was found in the juice sacs, which represented about 22.5% of the whole fruit. Water‐soluble pectin increased slightly in the peel and membrane, remained somewhat irregular in the juice sacs, and decreased to a constant level in the seeds throughout the growing season. Ammonium‐oxalate‐soluble pectin in the peel decreased slightly, and in the other components was either irregular or increased slightly, during maturation. Quantity of protopectin was greatest in the membrane and generally decreased toward the end of the sampling period in the various components. Total pectin and weight of the average whole orange was greater in the 1961–62 season than in the preceding season.
Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fata,b
Authors: KAUFFMAN R. G. , CARPENTER Z. L. , BRAY R. W. , HOEKSTRA W. G.
Published: August 2006

Pork loin and ham muscles from a total of 439 carcasses were analyzed for total intramuscular fat, and the results were compared to certain qualitative and quantitative carcass traits. Greater quantities of fat were associated with higher flavor, tenderness, and, especially, higher juiciness ratings of the cooked fresh product. This increase in fat content was also accompanied by lower curing and cooking shrinkages and greater carcass fatness.

The curing process elevated palatability scores and lowered cooking shrinkages to a level that minimized the effect of intramuscular fat. It is therefore suggested that recognition of the importance of intramuscular fat he essentially confined to fresh pork products subjected to dry or semi‐dry methods of cookery.
Biochemical Properties of Pork and Their Relationship to Quality III. Degree of Saturation and Moisture Content of Subcutaneous Fata,b
Authors: KAUFFMAN R. G. , CARPENTER Z. L. , BRAY R. W. , HOEKSTRA W. G.
Published: August 2006

Degree of unsaturation and the moisture content of subcutaneous fatty tissue were compared to certain quantitative and qualitative traits of 247 pork carcasses. Degree of unsaturation and percent moisture of this tissue decreased as the fat content of the young animal increased; with mature packer sows, however, this pattern was not evident. Subcutaneous fat depots containing a greater amount of moisture and a relatively higher content of unsaturated fatty acids as determined by iodine number, were related to softer and leaner pork carcasses and were associated with less favorable palatability characteristics. Because lean, less firm carcasses possessed less intramuscular fat and therefore yielded pork cuts that generally had less desirable palatability, the subcutaneous fat characteristics may be associated only indirectly with quality attributes. Neither extent of unsaturation nor moisture content of the subcutaneous fatty tissue was related to the odor, as measured subjectively, of heated samples of fat.
The Relative Importance of Chicken Egg Exterior Structures in Resisting Bacterial Penetration
Authors: LIFSHITZ A. , BAKER R. C. , NAYLOR H. B.
Published: August 2006

Three sets of egg shell models were devised and used to measure the mean resistance time of each of the three exterior structures of the egg to penetration by Pseudomonas fluorescens. It was found that the inner shell membrane is the most important barrier, the shell ranks second, and the outer membrane is the least important.
A Note on Orthogonal Polynomials Applied to Treatment Levels with Unequal Replicationsa
Authors: EISEN JACOB N.
Published: August 2006

This paper demonstrates how orthogonal polynomials are constructed and used when the treatment levels have unequal, rather than equal, replications. These polynomials are applied to hypothetical data on shear force of broccoli stems cooked for four cooking times with unequal replications. The variation for between cooking times (treatment levels) is broken down into independent regression components to determine the simplest regression curve appropriately representing the data. Also illustrated is how to calculate a regression equation in terms of orthogonal polynomials for treatment levels with unequal replications.
Determination of Contribution Coefficients in Sensory Scoring of Over‐All Quality
Authors: BARYLKO‐PIKIELNA NINA , METELSKI KAZIMIERZ
Published: August 2006

A method for mathematical determination of contribution coefficients for the sensory scoring of food‐stuffs was presented and a regression equation for the over‐all product quality on the basis of canned ham specified. Using the afore‐mentioned method, quality factors decisive for the overall quality of the evaluated product may be also determined.
Volatile Chemical Compounds in Dry‐Cured Hamsa,b
Authors: OCKERMAN HERBERT W. , BLUMER THOMAS N. , CRAIG H. BRADFORD
Published: August 2006

Volatile compounds isolated from dry‐cured hams were tentatively identified by gas chromatography retention times and further verification of the compounds made by infrared spectroscopy. These compounds were as follows: formaldehyde, acetaldehyde, propionaldehyde, isobutyraldehyde, n‐valeraldehyde, isovaleraldehyde, acetone, diacetyl, methyl ethyl ketone, formic acid, acetic acid, propionic acid, butyric acid, and isocaproic acid. RF values and selective indicators were used to identify ammonia and methylamine. Selective trapping was used to identify hydrogen sulfide and trace amounts of disulfides and/or monosulfides.
Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamba
Authors: MACY ROBERT L. , NAUMANN H. D. , BAILEY MILTON E.
Published: August 2006

Paper and ion‐exchange chromatography were used to determine qualitatively certain constituents in lyophilized diffusates from cold‐water extracts of beef, lamb, and pork muscles. The qualitative contents of low‐molecular‐weight diffusible organic constituents in tissue from these three species were remarkably similar. Involvement of constituents studied as flavor and odor precursors is discussed.
Some Volatile Components of Cooked Rutabagaa
Authors: HING F. S. , WECKEL K. G.
Published: August 2006

Acetaldehyde, hydrogen sulfide, dimethyl sulfide, methyl disulfide and ammonia were identified in the volatiles of freshly cooked rutabaga; merceaptan(s) and isothiocyanates were detected. Some quantitative data are reported. Two procedures were devised for isolation of the volatile components of rutabaga for gas chromatographic examination. Typical chromatograms are included, with some peaks tentatively identified.
Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty Acid
Authors: YASUMATSU K. , MORITAKA S.
Published: August 2006

To study the effects of lipid on the gelatinization of starch, changes in its characteristics were investigated by gelatinizing the potato starch in amylograph in the presence or absence of linoleic acid. Added linoleic acid resulted in an increase in the temperature at which both viscosity and size of starch granules increased, but did not affect the temperature at which X‐ray pattern and digestibility changed from those of raw starch to those of gelatinized starch.
Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante‐Mortem Environmental Temperaturea
Authors: KASTENSCHMIDT L. L. , BRISKEY E. J. , HOEKSTRA W. G.
Published: August 2006

Thirty‐seven Poland China pigs of uniform weight were subjected to various (warm, cold, warm‐cold) ante‐mortem treatments. The warm treatment (42–45°C) resulted in rapid post‐mortem glycolysis, rapid onset of rigor mortis at a low pH and high temperature, and the development of extremely pale, soft, and exudative musculature with a marked loss in juice retention and protein solubility. Although muscle characteristics improved markedly from cold treatment (1–3°C), the most desirable muscles were produced by the warm treatment followed immediately by cold treatment. The latter treatment resulted in lower muscle temperature and reduced levels of glycogen and certain glycolytic components at the time of death. These muscles exhibited a limited glycolysis, rapid onset of rigor mortis but at a low temperature and high pH, and appeared dark, dry, and firm, with superior juice retention and greater protein solubility. The cold‐to‐warm treatment failed to provide uniformity in the development of post‐mortem changes in color and structure.
Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients
Authors: McGARR GOTTHOLD MARY LOUISE , KENNEDY BARBARA M.
Published: August 2006

The protein quality of baked whole‐wheat bread and of the unbaked ingredients was estimated from: 1) change in body weight of rats; 2) protein efficiency ratio; 3) biological value (nitrogen‐balance method); and 4) net protein utilization (change in carcass nitrogen). Steamed bread was evaluated by methods 1, 2, and 4. By all methods, the protein quality of baked bread was significantly less than that of the unbaked ingredients. Differences ranged from 9 to 53%, depending on the method of testing. The protein quality of steamed bread was the same as, or slightly less (0 to 9%) than, that of the unbaked ingredients.
Volatiles and the Harvest Maturity of Peaches and Nectarinesa
Authors: LIM LILY , ROMANI R. J.
Published: August 2006

Volatiles emanating from ripening fruit harvested at different stages of maturity were analyzed with direct sampling techniques and a flame‐ionization‐equipped gas chromatograph. All fruits within the selected maturity range ripened into commercially salable products. Although firmness, soluble solids, and carbon dioxide production indicated a nearly equivalent ripening of the different maturity categories the presence of detectable volatiles was markedly dependent upon the maturity at harvest. Additional volatile fractions were detected when the fruit was cut prior to sampling. Possible use of these techniques in fruit maturity evaluations is discussed.
The Absorption of Sulfur Dioxide by Fruit Tissue
Authors: McG. McBEAN D. , JOHNSON A. A. , PITT J. I.
Published: August 2006

The influence of many individual factors on the uptake of sulfur dioxide by apricot, peach, and pear tissue before drying was tested in equipment designed to permit accurate control over sulfuring conditions. Exploratory trials showed that estimates of sulfur dioxide uptake were unreliable unless standardized sampling methods were used. Absorption rate was affected appreciably by type of fruit, surface area as influenced by size, and the use of irrigation, and less so by variety and maturity. Sulfur dioxide uptake through the skin was slow. Combinations of gas concentration and exposure time were the most important processing variables affecting absorption. Variation in air speed and temperature had little influence upon absorption. Holding cut fruits for up to 10 hr before sulfuring did not cause a decrease in gas uptake. Excess water on the fruit surface from spraying tended to decrease absorption, while steam‐blanching retarded it appreciably. Any disorganization of tissue, whether from increasing maturation, storage, or processing, retarded sulfur dioxide uptake, probably through sealing, of penetration pathways. The ready desorption of sulfur dioxide from tissue removed from the sulfuring environment indicated low chemical fixation at that stage.
Organic Acids in Citrus Fruits. II. Seasonal Changes in the Orangea
Authors: CLEMENTS ROBERT L.
Published: August 2006

Organic acids were quantitatively determined by silicic‐acid chromatography in juice of Valencia oranges sampled from trees over a 16‐month period, and in the juice, albedo, and flavedo of Washington Navel oranges sampled over a 12‐month period. Results obtained prior to late maturity generally agreed with existing data, but previously unreported changes occurred during and after late maturity. In the juices, citrate predominated, but declined on a per‐fruit basis in late season; malate appeared at a low level. In the Navel flavedo and albedo, oxalate decreased and malonate increased. Through most of the season, albedo acid composition was comparable to that of diluted flavedo, but in the latest sample, malonate predominated in the flavedo and oxalate predominated in the albedo. Malate appeared in low, decreasing amounts in the peel, with lesser amounts of citrate. These four acids accounted for 30–50% of the total anions in the peel fractions.
Malonaldehyde in Aqueous Solution and Its, Role as a Measure of Lipid Oxidation in Foods
Authors: KWON TAI‐WAN , WATTS BETTY M.
Published: August 2006

The kinetics of the production of malonaldehyde by acid hydrolysis of its bis‐(diethylacetal) is described, and its ionization constants and polymerization in aqueous solution are explored. The frontier electron method from molecular orbital calculations is utilized for prediction of the reactivities of the compound. The addition complex with bisulfite, the reaction with 2,4‐dinitrophenylhydrazine, the dimedone derivative, and the ferric chelates were investigated. Finally, the significance of the acidification on the isolation of the compound from foods and its possible role as a measure of lipid oxidation in food systems are discussed.
Certain Microbial Indices of Frozen Uncooked Fish Filletsa
Authors: SILVERMAN GERALD J. , DAVIS NORMAN S. , NICKERSON JOHN T. R.
Published: August 2006

Frozen fish fillets from commercial outlets representing 26 producers were analyzed for total aerobic plate counts, coliform organisms, fecal streptococci, and eoagulase‐positive staphylococci. Total plate counts ranged from 1300 to 1,800,000/g; 72% were below 200,000/g. Coliform counts were low (0–190/ g). Only 14 of the 78 samples contained coliform organisms. Presumptive fecal streptococci counts were usually appreciably higher than coliform counts, and in only a few samples were none found. The highest count noted was 19,000 organisms/g. Coagulase‐positive staphylococci were present in 25 Samples, representing 17 producers. Unlike in a previous study on frozen shrimp, half of the egg‐yolk‐positive micrococci were not coagulase‐positive.
Heat‐Activation Kinetics of Endospores of Bacillus subtilisa
Authors: BUSTA F. F. , ORDAL Z. JOHN
Published: August 2006

Bacillus subtilis strain 5230 endospores suspended in water at a concentration of ca. 1 × 108 spores per ml were heat‐activated at eight temperatures ranging from 5 to 94°C. The response was measured by plate count and recorded as the beat‐activated decimal fraction of the total viable count. The method for determining total viable count ineluded a medium containing CaCl2 and Na2 dipicolinate. This medium enumerated total viable populations, which were equivalent to total direct microscopic counts, without the usual beat‐treatment requirement. A method was developed to evaluate the contribution by the plate‐count incubation to the total heat treatment. The exposure times were corrected to compensate for the incubation heat treatment. The heat‐activation response was obtained throughout the entire range of test temperatures; however, the exposure time required to achieve the response was extended as temperature was decreased. The logarithm of the rate of heat activation was related to the test temperature, i.e., at a lower temperature, a longer time was required for the response. The thermo‐dynamic properties for the system were: ΔH‡= 27.9 keal; ΔF‡= 25.1–26.4 kcal; ΔS‡= 4.6–8.1 cal/deg.
Origin of Hydrogen Sulfide in Heated Chicken Muscle
Authors: MECCHI E. P. , PIPPEN E. L. , LINEWEAVER HANS
Published: August 2006

About 90% of the hydrogen sulfide (H2S) produced by heated chicken muscle comes from muscle protein. To identify specific H2S precursors, the identity, quantity, and H2Sproducing capability of sulfur compounds in chicken muscle were investigated. The only sulfur compounds found in muscle nonprotein were methionine, taurine, and glutathione. Of these, only glutathione produced H2S. Therefore the principal H2S precursor in chicken muscle nonprotein is sulfur, occurring as eystine and/or cysteine in the tripeptide glutathione. Since the only sulfur compounds reported in chicken muscle protein are methionine, cystine, and/or cysteine, and since methionine does not produce H2S, the sulfur in the H2S produced by muscle protein must also come from cystine and/or cysteine. Glutathione gives off H2S about 180 times as fast as does chicken muscle protein, but, because there is approximately 1 to 2 thousand times as much protein as glutathione in muscle, protein is the principal H2S precursor. Since cystine plus cysteine, sulfur in protein and in glutathione is the only H2S precursor, the rate of H2S evolution from heated chicken muscle can be approximately predicted from its cystine content.
Enzymatic Studies of Bruised Poultry Tissuea
Authors: BROWN WILLIAM E. , HAMDY MOSTAFA K.
Published: August 2006

Acid phosphatase activity increased and alkaline phosphatase activity decreased in experimentally inflicted poultry bruises. The activities of both enzymes were influenced by such factors as age of bruise, severity of muscular injury, and previous bruise history. Activity of acid phosphatase in bruised areas was maximum 4–6 days post‐contusion, being 2–3 times that in normal muscle. Alkaline phosphatase activity often approached 50% that of the control level on the first and second days after trauma. Under ordinary assay conditions, appreciable acid phosphatase was found to be bound in lysosomes whereas no bound activity was demonstrable in normal tissue. When normal muscle was incubated with 1% trypsin prior to homogenation, however, some bound acid phosphatase activity was detected.
Detection and Isolation of Multiple Myoglobins from Beef Musclea
Authors: QUINN J. R. , PEARSON A. M. , BRUNNER J. R.
Published: August 2006

At least 3, and probably 4, distinct myoglobins were detected in bovine muscle by their different mobilities on starch‐gel electrophoresis. The 3 major components, labeled Mb IA, Mb Ib, and Mb Ib and respectively comprising 10–15, 2–5, and 80–88% of the total myoglobin, were separated and isolated on DEAE cellulose columns employing a stepwise development technique. Various purification and separation procedures are discussed.
Characterization Studies of Three Myoglobin Fractions from Bovine Musclea
Authors: QUINN J. R. , PEARSON A. M.
Published: August 2006

Three electrophoretically and chromatographically distinct myoglobin fractions from beef muscle were compared as to absorption spectra, relative heme contents, susceptibility to acid cleavage of heme groups, and autoxidation rates. All 3 myoglobin fractions were found to have identical wavelength positions for minimum and maximum light absorption and to exhibit the same autoxidation rates. Different light absorptivity values and susceptibilities to acid cleavage for the 3 different myoglobins led to the tentative conclusion that structural variations existed at the porphyrin‐globin linkages.
Some Aromatic Compounds in Sap Composition of Maple Sap and Sirup
Authors: FILIPIC V. J. , UNDERWOOD J. C.
Published: August 2006

The constituents of a chloroform extract of maple sap were resolved by gas chromatography. The high‐boiling components were found to be the aromatic compounds coumarin, vanillin, syringaldehyde, coniferyl aldehyde, and 2, 6‐dimethoxybenzoquinone. None were present in the sap in concentrations greater than 1 ppm. An ether‐insoluble lignin was indicated by both chemical tests and infrared data. No significant differences were observed between the chromatograms of early and late sap extracts.