bluuebunny/crossref_metadata_2025 huggingface dataset:
The Volatile Sulfur Components of Cabbagea
Authors: BAILEY S. D. , BAZINET M. L. , DRISCOLL J. L. , McCARTHY A. I.
Published: December 2006

Naturally occurring volatile sulfur compounds in cabbage have been identified by mass spectrometry and gas chromatography. Twenty sulfur compounds are reported of which five are isothiocyanates, five sulfides, nine disulfides and one tri‐sulfide. Two additional isothiocyanates and one trisulfide are tentatively reported. The method of mass spectral analysis is described for representative members of these sulfur compounds. Gas chromatography of fresh, dehydrated and rehydrated cabbage clearly shows the presence of allyl isothiocyanate in fresh cabbage and its regeneration by enzymatic action in dehydrated‐ cabbage. The identification of five isothiocyanates reveals the presence of corresponding thioglucosides from which the isothiocyanates are released by enzymatic hydrolysis. Similarly corresponding reactions leading to the formation of sulfides are discussed.
A Comparison of Some Taste‐Test Methodsa
Authors: GRIDGEMAN N. T.
Published: December 2006

A long‐term investigation into the efficacy of different egg preservatives was used to compare different taste‐panel techniques. The main contrast is between rating, according to a specified subjective quality scale, and multiple pair comparison, according to flavor preference. A subsidiary contrast is between pair comparison with degrees of preference, and (on the same data) with straight binary preferences. All results are scored, presented graphically, and subjected to an analysis of variance. Pair comparison, especially with (three) degrees of freedom, proved to be more discriminatory than rating. Some aspects of the logic of the comparison of sensory scales are discussed.
Effects of Gamma Irradiation on the Chemical Properties of Actin and Actomyosin of Meatsa
Authors: FUJIMAKI MASAO , ARAKAWA NOBUHIKO , OGAWA GENGO
Published: December 2006

Effects of gamma irradiation on the chemical properties of actin and actomyosin during aging of meats have been studied. Meats were irradiated with 4 × 106 rad of cobalt‐60 gamma rays at 40° F in three steps, i.e., immediately after slaughter, at maximum rigor, and at “rigor off.” Actin and two kinds of actomyosin (AMS and AML, previously reported by authors) were isolated from irradiated and control meats. The contents of sulfhydryl groups and amino acids, viscosity, the activity of ATPase and ATP sensitivity of actin and actomyosin were determined. From the results, actin is thought to be only slightly sensitive to irradiation as compared with actomyosin, and the latter, especially AML (a long‐time extracted actomyosin) is considered to be very sensitive. In this case, it is inferred that the depolymerization must have taken place in actomyosin molecule by irradiation on meats. The effects of the time of irradiation on the chemical properties of actomyosin in meats seem to be more remarkable at rigor off than at the other two steps.
The Oxidation of Lipids in Thin Filmssa
Authors: TOGASHI H. J. , HENICK A. S. , KOCH ROBERT B.
Published: December 2006

A model system of thin films of lipid supported on dry gelatin plates was used for studying rates of lipoxidation. Variations in the nature of the gelatins used in the supporting surfaces showed significant differences in protective action against lipid oxidation. It is suggested that the observed differences may be due to differences in the orienting effects of the surfaces. Gamma‐tocopherol was found to be an effective inhibitor of the oxidation of the films. Synthetic phenolic antioxidants were not nearly as effective. Phospholipid in large concentration was also an effective inhibitor.
Hedonic Differences as a Function of Number of Samples Evaluated
Authors: KAMEN J. M. , PERYAM D. R. , PERYAM D. B. , KROLL B. J.
Published: December 2006

SUMMARY: This study investigated the limit of the number of samples that can reliably evaluated for preference in a single laboratory test session. Multiple samples were presented to 200 subjects randomly assigned to five conditions. Two critical samples were included under each condition and the number of other samples varied from zero to four. Two replications of each set were evaluated by each subject in a single session without his knowledge that samples were repeated. The total number of samples for the five experiments were 4, 6, 8, 10 and 12. The experiment was run separately with milk, soup and gravy base and maple syrup. There was no evidence that serving up to 12 samples in a single session adversely affected preference discrimination.
Wheat Flavor Components
Authors: MCWILLIAMS MARGARET , MACKEY ANDREA C.
Published: December 2006

SUMMARY: The volatile flavor components of a lightly milled, whole‐grain soft wheat, Moro variety, were isolated and studied by gas‐liquid chromatography, mass spectrometry, Paper chromatography and/or chemical tests. The following 11 compounds were identified in the wheat flavor essence or in headspace vapors: acetaldehyde, isobutyraldehyde, butyraldehyde, hexanal, heptanal, octanal, crotonaldehyde, 3‐methyl‐2‐butanone, 2,2‐dimethyl‐3‐pentanone, diacetyl and ethyl acetate. Tentative identifications were made of seven additional compounds: butanone, valeraldehyde, isovaleraldehyde, cyclopentanone, phenylacetaldehyde, amyl alcohol and isoamyl alcohol.
Comparison of Survivor Curves of Bacillus subtilis Spores Subjected to Wet and Dry Heat
Authors: FOX KENNETH , EDER BRUCE D.
Published: December 2006

SUMMARY: Survivor curves for spores of Bacillus subtilis were determined in wet and dry heat over a wide range of temperatures. Wet heat tests were determined using a thermoresistometer and thermal death time cans. Dry heat tests were conducted in a closed system using thermal death time cans. There were major differences in the shape of the wet vs. dry heat survivor curves. Wet heat resulted in convex curves at low temperatures, but a straight line at higher temperature. Dry heat resulted in concave curves at all temperatures. These results suggest that physiological differences exist between wet and dry heat destruction of bacteria. Several possible explanations for the difference in the shape of the survivor curves were discussed.
Terpene and Sesquiterpene Hydrocarbons in the Essential Oil from Fresh Celery
Authors: III C. W. WILSON
Published: December 2006

SUMMARY: The terpene and sesquiterpene hydrocarbons in celery essential oil that was recovered by two different methods were separated from the oxygen containing materials by column chromatography and analyzed by temperature‐programmed gas chromatography. The essential oils were prepared from celery puree by a batch distillation procedure, and by vaporization in a Votator Turba‐Film evaporator and rectification of the vapors in a packed distillation column. The terpenes α‐pinene, β‐pinene, myrcene, limonene, γ‐terpinene and cymene; and the sesquiterpenes β‐elemene, β‐caryophyllene, α‐ and β‐humulene and β‐selinene were identified as constituents of the essential oils. The qualitative and quantitative relationships of the hydrocarbons between the two different oils were established and discussed.
The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry Meat
Authors: POOL M. F. , KLOSE A. A.
Published: December 2006

SUMMARY: Relations between maximum shear resistance and cross‐sectional dimensions were established for cooked turkey meat samples of various shapes and sizes with a Warner‐Bratzler type shearing device mounted in an lnstron tensile tester. The resistance to shear was proportional to the equivalent diameter raised to a power of about 1.2, over a wide range of sizes, shapes and intrinsic toughness. Degree of compaction before shearing was significantly correlated (r= 0.65, significant at 0.1% level) with the force at first failure per unit of equivalent diameter, and the compaction naturally increased with increasing intrinsic toughness. These data will permit comparison of shear force measurements from meat samples of different sizes and shapes.
A Comparison of Four Methods for Pastry Tenderness Evaluation
Authors: STINSON C. GAIL , HUCK MARION B.
Published: December 2006

SUMMARY: Four types of pastry were evaluated for tenderness by a trained sensory panel, a Bailey shortometer, a L.E.E.‐Kramer shear press, and a “tenderpen” (an objective device designed to evaluate the tenderness of pastry). All the methods of evaluation investigated could detect significant differences in tenderness between the types of pastry used in the study. Highly significant correlations were found between the subjective and objective methods of evaluation examined; the best agreement existed between the results of the organoleptic panel and those of the shear press. The panel and the shear press rated all four pastry types in the same order, the panel and shortometer disagreed on the tenderness of one type, and the tenderpen and panel ranked two of the four types similarly. The shear press was the most precise and the shortometer the feast precise of the four methods investigated.
External Fat Cover Influence on Raw and Cooked Beef 2. Cooking Time, Losses, Press Fluid and Shear Force Values
Authors: WOOLSEY ANNETTE P. , PAUL PAULINE C.
Published: December 2006

SUMMARY: The semitendinosus muscle was used in a study of the influence of the external fat cover and the oven temperature on the characteristics of cooked beef. Roasts were cooked either with or without the external fat cover to an internal temperature of 58°C (rare). Two oven temperatures, 163° or 218°C, were used. The roasts cooked at 218°C required a shorter time in the oven than did the roasts cooked at 163°C but the presence or absence of the external fat cover had very little effect on the min per lb. Roasting at an oven temperature of 218°C caused significantly greater total cooking losses than roasting at 163°C. The cooking losses were increased significantly by cooking the roasts with the fat cover on, as compared with removing the external fat The increase was mainly due to an increase in the drip losses. The presence or absence of the external fat cover had a significant influence on the quantity of press fluid obtained from the samples. A greater amount of fluid was pressed from the roasts without the fat cover. The posterior ends of the muscle were more tender (as indicated by Warner Bratzler shear force values) than the anteriomr ends. The lower oven temperature also caused significantly more tender roasts.
Cooking Methods and Heating Effects on DDT in Chicken Tissues
Authors: RITCHEY S. J. , YOUNG R. W. , ESSARY E. O.
Published: December 2006

SUMMARY: DDT incorporated into chicken tissues during the growing period was reduced in concentration during cooking by either baking, frying, or steaming and during heating of tissues in closed containers for varying lengths of time. DDT was converted to DDD in each of the treatments, but the concentration of DDE was not altered significantly. Total losses of residue were greater when tissues were fried or steamed than when the samples were either baked or heated in closed containers. Losses of residue from chicken tissue occurred primarily through leaching of fat during the cooking process.
Fractionation of Muscle Proteins of Fresh Water Fish and Changes during Iced Storage
Authors: BALIGA B. R. , MOORJANI M. N. , LAHIRY N. L.
Published: December 2006

SUMMARY: Fractionation of muscle proteins of four varieties of fresh water fish after storage in ice was carried out by serial dilution of a buffer extract of ionic strength 0.55. Precipitation of actomyosin was complete at an ionic strength of 0.175 and fibrillar fraction at 0.05. In Ophiceohalus sp. the initial solubility of proteins was 91‐93%. The solubility fell to 82% by the 5th day and increased on further storage up to 13 days. Further storage indicated a fall in solubility. The fall in solubility on the 5th day coincided with the highest level of actomyosin and maximum rigor rigidity of the round fish. Actin solubility in buffer showed the same pattern as solubility of total proteins. The quantity of actin not reconvertible into f‐actin showed an increase during storage. Viscosity of buffer extracts showed an increase during development of rigor and decrease on further storage as reflected by level of preformed actomyosin.
Considerations for Beef Tenderness Evaluations
Authors: SMITH G. C. , CARPENTER Z. L. , KING G. T.
Published: December 2006

SUMMARY: Data collected from 690 beef rib steaks were utilized to evaluate the methodology of beef tenderness measurements. The information obtained in this study was critically compared to existing research and evaluated in relation to sample handling procedures. Frozen storage of steaks, especially if they are unprotected from dehydration or are stored for long periods of time, has important implications if such data are to be compared to steaks which were evaluated in the unfrozen state. Cooking frozen steaks with or without thawing apparently has little effect on tenderness or cooking loss. Anatomical location of the sample should be carefully controlled to prevent spurious differences from affecting tenderness measurements. Evidence indicates that a tenderness gradient exists over the cross‐section of the I. dorsi and suggests that core samples should be taken from as many and as varied positions as is feasible for existing research conditions. The use of marbling score as an indicator of the tenderness of beef rib steaks resulted in the explanation of 28 percent of the variation in average shear force requirements. The shear force value of the diaphragm muscle was only moderately related (r = 0.40) to that of the I. dorsi. Cooking loss percentages were significantly increased as a result of freezing at–34°C and storage of steaks unwrapped at −23°C when compared to unfrozen steaks and by selecting I. dorsi samples from more anterior locations in the wholesale rib.
Isolation, Identification and Comparison of the Volatiles of Peach Fruit as Related to Harvest Maturity and Artificial Ripening
Authors: DO J. Y. , SALUNKHE D. K. , OLSON L. E.
Published: December 2006

SUMMARY: Volatiles of peach (Prunus persica L., cultivar, Gleason Early Elberta) fruit were studied by gas‐liquid chromatography, thin‐layer chromatography and infrared spectrometry. Chromatograms of the volatiles of hard‐mature, firm‐mature, soft‐mature, tree‐ripe and artificially ripened, hard‐mature fruit were obtained with temperature programing and flame ionization detection. The volatile concentrates of tree‐ripe peaches produced 86 peaks. The major peaks were isolated and the infrared spectra determined and compared with authentic compounds.

In general, concentrations of volatile components increased with advancing maturity. The main volatile components were identified as gamma‐ and delta‐lactones, esters, aldehydes, benzyl alcohol and d‐limonene.

The highest total lactone concentration occurred in tree‐ripe peaches and was more than four times that of firm‐mature fruit. Gamma‐decalactone predominated among the lactones in tree‐ripe peaches. Artificially ripened peaches had very small amounts of gamma‐decalactone and lacked gamma‐ and delta‐dodecalactone, with a total lactone concentration abouf one‐fifth that of free‐ripe fruit. Concentrations of esters in artificially ripened fruit reached only one‐third to one‐half those of tree‐ripe peaches. Benzaldehyde was the predominant volatile in tree‐ripe peaches and occurred in five times the concentration found in artificially ripened fruit. These may be the determining factors relative to the inferiority of artificially ripened as compared to free‐ripened fruits.
An Automatic Sampling System for Respiratory Gases and Respiratory Response of Irradiated Citrus Fruits
Authors: GREEN G. F. , AHMED E. M. , DENNISON R. A.
Published: December 2006

SUMMARY: An automatic continuous‐flow sampling system for monitoring respiratory gas was developed. Continuous airflow at constant pressure and temperature was pumped through 24 chambers. The airflow was regulated by needle valves connected to 3‐way solenoids which sequentially switched the sample to a CO2 infrared analyzer and recorder. A timing cycle was selected so that each sample was analyzed every 3 hr. The recorder was calibrated to read directly in percent CO2. Results were expressed as ml CO2/kg product/hr. The system was used to determine the respiratory activity of irradiated and nonirradiated citrus fruits. Irradiated fruits exhibited marked increases in CO2 production reaching a maximum 1‐2 days after treatment then gradually declining. Waxing limited the production of CO2 especially with irradiated fruits. All fruits were treated with sulfanilamide to prevent post irradiation infection by mold.
Concentration Effect on Odor Addition or Synergism in Mixtures of Methyl Sulfide and Tomato Juice
Authors: GUADAGNI D. G. , MIERS J. C. , VENSTROM D. W.
Published: December 2006

SUMMARY: The effect of various concentrations of tomato juice and methyl sulfide (Me2S) in triple distilled water on threshold values of the juice‐Me2S mixtures was studied on juices prepared from five varieties of canning tomatoes. When Me2S and tomato juice were diluted to less than 10 ppb and 1,000 ppm respectively, before mixing, no significant interaction between juice and Me2S was observed in the juice‐Me2S mixture. The odor intensities of the two components (as measured by threshold values in distilled water) were additive at subthreshold concentrations. As the concentrations of juice and Me2S were increased before mixing, an increasing degree of interaction or synergism was observed in the mixture. At concentrations of 105 ppm juice and 1 ppm Me2S odor intensity of the mixture was approximately double that which would be expected on an additive basis. However, this may not be a case of true synergism if the concentrations which give rise to the effect produce other products of lower threshold values.
The Effect of pH‐Temperature Treatments on the Calcium Accumulating Ability of Purified Sarcoplasmic Reticulum
Authors: GREASER M. L. , CASSENS R. G. , HOEKSTRA W. G. , BRISKEY E. J.
Published: December 2006

SUMMARY: Pig sarcoplasmic reticulum fragments obtained from the longissimus dorsi muscle at 0‐ and 24‐hours post‐mortem were purified by salt extraction and density gradient centrifugation. The calcium uptake activity of 0‐hour purified preparations was more than 20‐fold higher than that from 24‐hr old muscles, but there was no significant difference between fractions for calcium activated ATPase activities. When observed electron microscopically after negative staining, the ultrastructures of the 0. and 24‐hour membrane fragments were found to be essentially identical. Incubation of isolated sacroplasmic reticulum fragments at pH 7.2 and 37°C or pH 5.6 and 0°C caused negligible inhibitoin of their calcium accumulating ability. However, treatment at pH 5.6 and 37°C for 1 hr almost completely abolished the sarcoplasmic reticulum calcium uptake. Thus it appears that low muscle pH and high temperature may be responsible for the inactivation of the calcium accumulating ability of the sarcoplasmic reticulum that occurs in situ.
Pacific Cod Muscle 5′‐Nucleotidase
Authors: TARR H. L. A. , GARDNER L. J. , INGRAM P.
Published: December 2006

SUMMARY: A 5′‐nucleotidase, widely distributed in teleost fish muscles, was purified about 20‐fold from Pacific cod (Gadus macrocephalus) by chromatography of a dialyzed aqueous extract of the muscle on DEAE‐cellulose. The enzyme was unstable and lost 85% of its activity in 1 hr at 37°C 53% in 10 min at 42°C and 40% in 1 hr at 30°C. It was stable for 6 days at 0°C, could be dialyzed for up to 3 days at 0°C against 1 mM tris buffer pH 7.5 and quickly frozen and thawed without loss of activity. However, it was inactivated rapidly when held at −30°C. Brief exposure to pH 4.0 or 5.0 effected marked destruction. Attempts at further purification by means of chromatography on hydroxylapatite, adsorption using alumina Cγ and starch gel electrophoresis failed due to instability.

The enzyme was strongly inhibited by EDTA, pyrophosphate, KF and ZnCl2 (1‐10 mM); less markedly inhibited by GSH, 2‐mercaptoethanol, carbonate and CaCl2 (10 to 100 mM). It was strongly activated by Mn++ and weakly activated by Mg++. The optimum pH was 7.6, and the Km was 5 × 10−4M with UMP and 8 −4M with IMP. It hydrolyzed, in order of effectiveness, LJMP, IMP, CMP, d‐AMP, GMP, d‐IMP, d‐GMP, d‐UMP and AMP, but not p‐nitro phenylphosphate, sugar phosphates or a number of other compounds including 2′,3′‐nucleotides.
EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARDAMOM
Authors: BRENNAND C. P. , HEINZ D. E.
Published: December 2006

Decorticated cardamom seeds were subjected to conditions typical of consumer utilization practices. These involved timed exposures to temperatures as high as 205°Cand to solution pH's from 2–8. Changes in the volatile constituents were followed by gas‐liquid chromatographic analyses of the cardamom seed extracts. Temperatures above 149°C and increasing hydrogen ion concentration caused marked changes in composition of the volatile oils of this spice. The effects of pH and temperature environments typical of products in which cardamom is used are discussed.
ON THE NATURE OF THE ASSOCIATION OF PROTEIN IN FROZEN‐STORED COD MUSCLE
Authors: ANDERSON MARGARET L. , RAVESI ELINOR M.
Published: December 2006

Decrease in readily extractable protein IREPI paralleled by an increase in free fatty acid (FFA) occurred more rapidly in cod muscle during the first 8–10 wk of storage at – 12°C and ‐18°C than during subsequent storage. After 32 wk, FFA appeared to be approaching a lower maximum at –18°C. Aggregated protein was extracted during the period of decrease in REP. It was similar in extraction and sedimentation properties to altered protein obtained from frozen‐stored cod muscle in which FFA was formed largely during storage in ice. Increase in cohesiveness of the myofibrils was the only alteration in microstructure observed with phase microscopy. It was concluded that change to a more hydrophobic solvent environment due to FFA formation plays an important part in the rate change and in the level of FFA reached as a function of storage temperature. A model for the association process based on bonding potentials existing in the muscle on freezing and those developed during storage is presented.
DEGRADATION OF VARIOUS MEAT FRACTIONS BY TENDERIZING ENZYMES
Authors: KANG CHUNGHEE K. , RICE ELDON E.
Published: December 2006

Beef round muscle was separated according to solubility characteristics into water soluble, salt soluble and insoluble fractions. These showed different degrees of hydrolysis when reacted with an enzyme. The magnitude varied with nature of the enzyme. Collagenase, bromelain and trypsin showed stronger solubilizing activity on the insoluble fraction than on the salt soluble fraction; whereas papain, Rhozyme P‐11 and ficin showed strong activity on the salt soluble fraction and hydrolyzed the insoluble fraction less efficiently. In general, the water soluble fraction was more resistant to enzyme hydrolysis than the other fractions, except with papain and Rhozyme P‐11. However, the portion of the water soluble fraction, that was hydrolyzed appeared as smaller peptides than the solubilized fregments of the other two fractions.
ENZYMATIC DEAMINATION OF ADENOSINE MONOPHOSPHATE (AMP), ADENOSINE AND ADENINE BY SALMON, CRAB AND SCALLOP MUSCLE EXTRACTS
Authors: STONE FREDERICK E.
Published: December 2006

Crude extracts of pink and coho salmon fillets contain both adenosine aminohydrolase (EC 3.5.4.4.) and 5′‐AMP‐aminohydrolase (EC 3.5.4.6.1. Similar extracts from king and Tanner crab meat and from scallop adductor muscle contain adenosine aminohydrolase but not 5′‐AMP‐aminohydrolase. Adenine aminohydrolase activity was not detected in salmon, crab or scallops. These results suggest that the enzymatic deamination of 5′‐adenosine monophosphate (AMP) will contribute to the 5′‐inosine monophosphate (IMP) content of salmon fillets but will not contribute significantly to the IMP content of crab or scallop muscles.
CATALYSTS OF LIPID PEROXIDATION IN MEATS. 1. Linoleate Peroxidation Catalyzed by MetMb or Fe(II)‐EDTA
Authors: LIU HSIAO‐PING
Published: December 2006

The possibility of catalysis of unsaturated fat oxidation by both hemoprotein and non‐heme iron components of meat has been pointed out. Model systems of these 2 catalysts have been compared. The hemoprotein MetMb accelerated linoleic acid peroxidation in pH range 5.6–7.8, the catalysis increasing with pH. A complex of ferrous ion and ethylenediaminetetraacetic acid [Fe(II)‐EDTA]–a non‐heme iron model–in a 1 to 1 ratio accelerated peroxidation at lower pH; no catalysis took place above pH 6.4. Most chelating agents eliminated Fe(II)‐EDTA catalysis, but had no effect on MetMb catalysis. Reducing agents, both ascorbic acid and thiols, on the other hand, accelerated Fe(II)‐EDTA catalysis but inhibited MetMb catalysis. Other sulfur compounds with ‐S‐ or ‐S‐S‐ groups, except thiodipropionic acid (TDPA) at concentration of 6 × 10‐3 M, showed no effect on either type of catalysis.
STEROIDS IN EGG YOLK
Authors: TU C. , POWRIE W D. , FENNEMA O.
Published: December 2006

This investigation was initiated to separate the unsaponifiable matter of egg yolk by thin layer chromatography (TLC) and attempt to identify the steroids by gas liquid chromatography (GLC). Three GLC liquid phases, differing in selective partition properties, were used to aid in the identification of unknown steroids. A selective method was also carried out to extract the estrogenic steroids in egg yolk if present. The results of thin layer and gas chromatographic analyses indicate that a large quantity of cholesterol and considerable amounts of lanosterol, desmosterol, δ7‐cholestenol, cholestanol, δ7‐ and δ8‐methostenol, 4a‐methyl‐δ8,24‐cholestenol and its δ7‐isomer, 4,4a‐dimethyl‐δ7,24‐cholestenol, dihydrolanostenol, β‐sitosterol and possibly ergosterol were found to be present in egg yolk. Estrogenic steroids and other known steroid hormones were not found in egg yolk.
BOUND WATER DEFINED AND DETERMINED AT CONSTANT TEMPERATURE BY WIDE‐LINE NMR
Authors: SHANBHAG SUDHAKAR , STEINBERG M. P. , NELSON A. I.
Published: December 2006

The purpose of this work was to study the NMR properties of bound water (BW) in wheat flour, corn starch and egg white at room temperature end to develop a method for quantitative determination of BW in a material and its maximum BW capacity. Each sample was studied over the 5 to 85% moisture range, using a wide‐line NMR Spectrometer. At the lowest radiofrequency attenuation, hydrogen nuclei from free water gave a negligible signal but the hydrogen from BW gave a strong signal, giving rise to a new definition for BW and a new method for its quantitative determination, both at room temperature. Within a given set of instrument parameters, the hydrogen nuclei from BW showed NMR properties independent of dry matter. Therefore, a “universal” NMR calibration constant per unit weight BW could be derived for these food products. The weight of bound water per unit weight of dry matter increased with increasing total moisture content to a maximum, called Bound Water Capacity, which was independent of total moisture content but varied with the product.
GROWTH PATTERNS OF SELECTED PSYCHROPHILIC MICROORGANISMS IN COOKED AND UNCOOKED ASEPTICALLY PROCURED TURKEY MEAT
Authors: MAST M. G. , MOUNTNEY G. J.
Published: December 2006

Sterile muscle tissue, removed aseptically from the breast of a turkey reared under commercial conditions, was inoculated with psychrophilic microorganisms capable of causing spoilage. The growth patterns of these microorganisms were compared in the cooked and uncooked samples of this sterile meat when stored at 5°C and 20°C. Similar growth patterns were exhibited in both types of meat. At points on the growth curves where significant differences did occur between the two types of meat, levels of growth in the cooked meat were higher. The growth pattern of a mixed culture comprised of an Alcaligenes species and a Flavobecterium species was compared to that of Pseudomonas fluorescens in both types of meat stored at both temperatures. Muscle tissue inoculated with the mixed culture consistently contained greater numbers of bacteria than meat inoculated with the pure culture. Uncooked sterile turkey meat remained in good condition, both in appearance and bacteriologically, for at least one year when stored at above freezing temperatures.
ETHYLENE OXIDE STERILZATION OF SALMONELLA SENFTENBERG AND ESCHERICHIA COLI DEATH KINETICS AND MODE OF ACTION
Authors: MICHAEL G. T. , STUMBO C. R.
Published: December 2006

Death of lyophilized Salmonella senftenberg and Escherichia coli when exposed to gaseous ethylene oxide (ETO) followed first order kinetics. S. senftenberg in whole egg powder was about twice as resistant as it was in the clean state. Supplementation of a minimal growth medium with amino acids, organic acids, the base components of DNA and RNA, vitamins and nucleic acid sugars demonstrated that guanine and guanosine triphosphate were the only supplements which would promote reproduction of cells surviving severe ETO treatment. Treatment of guanine and guanosine triphosphate with ETO prior to adding them to the minimal medium caused guanosine triphosphate, but not guanine, to lose he ability to promote reproduction, indicating that under the conditions of this experiment, only the guanosine triphosphate was alkylatable; and that, it was alkylation of this component of DNA that caused the bacterial cells to lose their power of reproduction.
CCI3F HYDRATE: ABILITY TO INHIBIT OXIDATION OF L‐ASCORBIC ACID IN PEAS
Authors: THOMPSON LILIAN UMALE , FENNEMA O.
Published: December 2006

Oxidation of L‐ascorbic acid was measured at −7°C in a closed system containing peas, water, CCI3F hydrate and air. The presence of CCI3F hydrate significantly inhibited oxidation of L‐ascorbic acid to compounds devoid of vitamin C activity.
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 2. Effect of Aspergillopeptidase A Preparation on Removal of Flavor from Soybean Products
Authors: NOGUCHI MASATOSHI , ARAI SOICHI , KATO HIROMICHI , FUJIMAKI MASAO
Published: December 2006

Chemical and organoleptic tests showed that partial digestion of soybean curd and defatted soybean flour by aspergillopeptidase A preparation removed flavor compounds and related fatty materials from these soybean products. Amounts of ether‐soluble compounds, total carbonyl compounds and volatile reducing substances released during incubation of soybean curd with the enzyme were higher than those released during incubation without the enzyme. Amounts of volatile flavor compounds, including n‐hexanal and n‐hexanol, released during the incubation of defatted soybean flour with the enzyme were also higher than those released during incubation without the enzyme. Related compounds, i.e., lipids, pigments, saponins, etc., also were released during the enzymation. The enzymic digestion product from either soybean curd or defatted soybean flour had less odor, taste and color. Stability of the enzymic digestion product from the defatted soybean flour against autoxidation during the preservation, measured by TBA‐reaction and organoleptic test, was superior to that of the product treated similarly without the enzyme.
A PENETROMETER TEST TO MEASURE MEAT TENDERNESS
Authors: HINNERGARDT L. C. , TUOMY J. M.
Published: December 2006

Attempts to relate mechanical measures of raw meat tenderness to cooked meat tenderness have generally been unsuccessful. Therefore, a study was designed to evaluate the use of a simple penetration test to predict cooked meat tenderness from the force required to penetrate the raw meat sample. An Allo‐Kramer Shear Press was modified to function as a penetrometer by replacing the Standard Shear‐Compression cell and shearing blades with a plate containing 5 needles. The needles were made from 1/8‐in.‐diameter drill rod and were semiblunt, having 0.007‐in.‐diameter land and 0.472/1.0‐in.‐taper. Using slices from the longissimus dorsi muscle of pork, various factors of the time‐force curve were analyzed to determine which would give the best indication of tenderness. It was found that the maximum force value gave the best results. Regression analysis showed correlations significant at the 1% level between the force necessary to penetrate the raw sample versus both force necessary to penetrate the cooked sample and trained technological panel evaluations.
SUGAR‐AMINO ACID INTERACTION IN THE DIFFUSATE OF WATER EXTRACT OF BEEF AND MODEL SYSTEMS
Authors: WASSERMAN AARON E. , SPINELLI ANN MARIE
Published: December 2006

Diffusates of water extract of beef and model systems containing amino acids or sugars, or both, in approximately the same concentrations as in beef diffusate were heated at 125°C for up to 60 min. Quantitative analyses of amino acids and sugars were performed. A brothy odor developed on boiling the diffusate (30 min of heating), but there were minor changes in amino acid concentrations except for arginine. After pyrolysis (45 min of heating), roast aroma and brown color developed and there was 40‐60% loss of most amino acids. Glucose and fructose concentrations were only slightly affected during boiling, but ribose decreased about 25%. On pyrolysis, sugars completely disappeared. Amino acids heated alone decreased in concentration about 25% and sugars heated alone decreased approximately 20 to 55% on pyrolysis. A sugaramino acid mixture simulating beef diffusate suffered greater losses in concentrations Of amino acids on pyrolysis than did the diffusate. No pattern of changes in amino acid or sugar Concentrations was detected to account for the aroma of roast meat on pyrolysis. In beef diffusate, sugars appear to be limiting and a portion of the amino acids remains after pyrolysis. When excess sugar is added, free amino acids disappear completely and the ratio of the amount of glucose disappearing to amino N disappearing levels off at about 4: 1.
PASSION FRUIT STARCH AND EFFECT ON JUICE VISCOSITY
Authors: KWOK SIMON C. M. , CHAN HARVEY T. , NAKAYAMA T. O. M. , BREKKE JOHN E.
Published: December 2006

Starches in the juices of yellow passion fruit, Passiflora edulis f. flavicarpa, and purple passion fruit, P. edulis f. edulis, were isolated and characterized. Starch granule sizes for the yellow variety (7.8 μm) and purple variety (6.4 μm) were similar. Gelation temperature ranges for the yellow variety (58.5–67.0 ° c) and purple variety (58.5–66.5 ° C) were also similar. The amylose content was slightly higher in the yellow variety (8.7%) than in the purple variety (5.8%). Viscosity differences between juices of the two varieties after treatment with heat and α‐amylase were attributed to differences in pH and starch content between the yellow variety (pH 2.8, 0.06% starch) and the purple variety (pH 4.2, 0.74% starch). α‐amylase was effective in reducing the viscosity of passion fruit juice in which the starches are gelatinized.
DETERMINATION OF VOLATILES BY VAPOR HEADSPACE ANALYSIS IN A MULTI‐PHASE SYSTEM: d‐LIMONENE IN ORANGE JUICE
Authors: MASSALDI HUGO A. , KING C. JUDSON
Published: December 2006

Headspace analysis of volatile compounds is complicated when components are present above their limit of solubility and/or when a second solid or liquid phase exists. A technique is presented which is based upon controlled dilution to a concentration where the solubility limit is no longer exceeded, coupled with a correction for extraction into the additional solid or liquid phase(s). The method is demonstrated for the determination of d‐limonene contents of synthetic emulsions and orange juice.
VOLATILES RETENTION DURING FREEZE DRYING OF SYNTHETIC EMULSIONS
Authors: MASSALDI HUGO A. , KING C. JUDSON
Published: December 2006

Experimental results are presented for the retention of d‐limonene during freeze drying of sucrose solutions, for 10% and 25% solution concentrations, for fast and slow freezing, and for various levels of d‐limonene addition ranging from below to considerably above the solubility limit. The results show decreasing percentage retentions with increasing initial levels of d‐limonene, reaching an asymptotic value at high initial d‐limonene contents. These results are interpreted quantitatively in terms of both microscopic observations and a simple model which allows for the collection of emulsion droplets at the ice‐concentrate interface during the freezing step, with subsequent loss of those droplets during freeze drying. Retention experiments with n‐hexyl acetate and acetone lend additional support to this interpretation and demonstrate the importance of the ratio of emulsion droplet size to the thickness of the interstitial webs of concentrate.
RETENTION OF D‐LIMONENE DURING FREEZE DRYING OF ORANGE JUICE
Authors: MASSALDI HUGO A. , KING C. JUDSON
Published: December 2006

Retention of d‐limonene during freeze drying of citrus juices from several sources was investigated as a multi‐phase problem. Reconstituted to 25 and 10° Brix, commercial frozen concentrates show high retention (between 90 and lOO%), whereas fresh‐squeezed juice shows a relatively low retention (about 30%), comparable to that found previously for synthetic emulsions. Retention data for pasteurized fresh juice after substantial agitation and for never‐concentrated, commercial pasteurized juices show an intermediate value (between 60 and 70%). Presence and stability of cloud are shown to correlate closely with improved d‐limonene retention in commercial frozen concentrates. On this basis, a simple model is developed which predicts the retention level for this type of juice in the asymptotic region. The results for the other types of juice studied are interpreted with the aid of microscopic determinations of oil droplet size and the model derived for synthetic emulsions.
CEREBROSIDE IN RICE GRAIN
Authors: FUJINO Y. , SAKATA S. , NAKANO M.
Published: December 2006

Cerebroside (hexosylceramide) was isolated from rice grain, identified and examined for composition of fatty acid, sugar and long‐chain base constituents. The cerebroside was observed to contain 12 fatty acids; hydroxyarachidic (59.0%), hydroxylignoceric (19.7%) and hydroxybehenic (10.3%) acids were predominant. Glucose was the only sugar constituent. Three component long‐chain bases were found: two were identified as sphingosine (72.9%) and dehydrophytosphin‐gosine (17.3%). It is thus suggested that the major species of rice grain cerebroside is N‐hydroxyarachidyl‐glucosyl‐sphingosine.
FORMATION OF N‐NITROSAMINES IN LOW MOISTURE SYSTEMS
Authors: GRAY J. I. , DUGAN L. R.
Published: December 2006

Experiments have shown that N‐nitrosamines can be formed when sodium nitrite and dialkylamines are heated in low‐moisture model systems. Parameters which may influence the reaction were investigated. Results revealed that maximum N‐nitrosamine formation depended on temperature and time of heating, sodium nitrite‐amine ratio and pH of the system.
ON THE NATURE OF THE CHEMICAL AND PHYSICAL BONDS WHICH CONTRIBUTE TO SOME STRUCTURAL PROPERTIES OF PROTEIN FOODS: A HYPOTHESIS
Authors: BUTTKUS H.
Published: December 2006

Extractability of the contractile proteins of muscle with salt solutions decreases during freezer storage or on heating. Studies on the insolubilized proteins with dissociating‐reducing solutions containing guanidine HCl (GuHCl) and mercaptoethanol or sodium borohydride (NaBH4) have previously suggested that the mechanisms of myosin aggregation in solution involve noncovalent interactions of hydrophobic and hydrogen bonds as well as the formation of disulfide (S‐S) bonds between peptide chains of different molecules. Further evidence is now presented which implies that these types of denaturation mechanisms are of a more general nature and are also responsible in the hardening, fuming or gelling of the protein structures of egg white, kamaboko and meats from fish and mammals during cooking. Methods are described by which foods whose structures are dependent upon these types of bonds can be dissolved nonhydrolytically, i.e., without excessive breaking of peptide chains and the destruction or racemization of amino acids which occur during acid or alkaline treatment at elevated temperatures.
CATHEPTIC ENZYME ACTIVITY IN AGED COUNTRY‐STYLE HAMS AS INFLUENCED BY PRE‐CURING TREATMENT
Authors: MELO T. S. , BLUMER T. N. , SWAISGOOD H. E. , MONROE R. J.
Published: December 2006

Chemical composition and catheptic activity were determined in fresh chilled hams and four lots of cured hams subjected to different pre‐curing treatments. Hams were sampled after aging (storage) of 2, 4 and 6 months at 29 °C. Moisture decreased, while protein, salt and free amino acid concentrations increased with aging time of cured hams, but treatment effects were similar. Frozen, thawed cured hams aged for 2 months exhibited the highest specific enzyme activity but decreased in enzyme activity after 4 and 6 months of aging. Free amino acid concentration after aging was higher in hams frozen 1–3 yr (X̄= 2.3) at −29 °C than for those frozen 0 or 2 days.
FACTORS RESPONSIBLE FOR WHITE FILM FORMATION ON CUT SURFACES OF DRYCURED HAMS
Authors: BUTZ R. G. , BLUMER T. N. , CHRISTIAN J. A. , SWAISGOOD H. E. , LUCAS H. L.
Published: December 2006

White surface film that forms on cut surfaces of country‐style ham was identified as crystalline L‐tyrosine. Free L‐tyrosine averaged 287.3 μmoles/g (5.2% by weight) in the film and 6.1 μmoles/g in ham tissue from which film had been removed. It is concluded that the film forms because the concentration of free L‐tyrosine and certain other free amino acids in ham is greater than solubility levels; therefore, crystals form on the cut surface. The absence of surface film on knuckle muscles and film formation on other muscles of the same slice was attributed to higher NaCl (P < 0.05) of the former which decreased catheptic activity.
COLD SHORTENING IN CHICKEN BROILER PECTORALIS MAJOR
Authors: WOOD O. F. , RICHARDS J. F.
Published: December 2006

At 2°C strips of P. major muscle from chicken broilers developed a peak in isometric tension which quickly dissipated and was followed by no subsequent changes in tension during the next 36 hr. Increasing the temperature at which strips were maintained from 2 ° to 23 °C (22 °‐25 °C) after 12 or 24 hr resulted in some further tension development but essentially no tension development was observed in strips which had been held at 2 °C for 36 hr before the temperature was raised to 23 °C. Cold shortening did not significantly lower muscle ATP, creatine phosphate or hexose monophosphate levels.
THE AROMA OF CANNED BEEF: APPLICATION OF REGRESSION MODELS RELATING SENSORY AND CHEMICAL DATA
Authors: PERSSON TYKO , von SYDOW ERIK
Published: December 2006

The purpose of this investigation was to determine general relations between instrumental and sensory aroma data from a reference material consisting of a large set of different types of beef samples analyzed during several years. The relations obtained in this way have been tested on independent “unknown” samples. Different models have been used, basically derived from Stevens' law and formulated in analogy with models used in other psychophysical contexts. From the reference material a great number of highly significant relations‐several with a correlation coefficient greater than 0.90–were obtained for the various odor notes used. Several of these seem to be examples of causative relations. When predicting sensory properties of unknown samples almost all the relations obtained with high correlation coefficient worked very well. These properties could be predicted by the gas chromatographic technique with the same accuracy as when the panel assessed the samples. Therefore, by applying the models in a proper way, the panel service in routine analyses may be supplemented or refined by using a gas chromatographic technique. These methods may, of course, also be used in product and process development work.
IRON FORTIFICATION OF DEHYDRATED MASHED POTATOES
Authors: SAPERS G. M. , PANASIUK O. , JONES S. B. , KALAN E. B. , TALLEY F. B. , SHAW R. L.
Published: December 2006

Experiments were carried out to determine the feasibility of the fortification of dehydrated mashed potatoes with iron at levels as high as 10 mg/100g. Iron compounds were screened in fresh and dehydrated mashed potatoes to determine the extent of iron‐induced discoloration. The flavor and stability of fortified potato flakes were evaluated by sensory and GLC procedures. Discoloration occurred in most fortified samples and appeared to parallel the biological availability of the iron compound being tested. Potato flakes fortified with two ferripolyphosphate complexes were less stable during storage than unfortified controls, developing off‐flavors and high levels of volatile oxidation products. Iron fortification of dehydrated mashed potatoes as reported herein is not considered feasible.
COLOR OF PROCESSED SWEET POTATOES: EFFECTS OF CAN TYPE
Authors: SCOTT L. E. , TWIGG B. A. , BOUWKAMP J. C.
Published: December 2006

Sweet potatoes packed in four types of enamel‐lined cans were darker in color and less attractive than those packed in tin‐coated cans. The differences in color among can types was more pronounced after opening the canned product and exposure to air for an hour. The tin content of the product from the tin‐coated cans was much greater than that from the enamel‐lined cans. The brighter color of the product from the tin‐coated cans is assumed to result from the substitution of tin for iron or other metals in the complex formed in the pheno‐lase reactions.
CONTINUOUS PRODUCTION OF BLUE‐TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF Penicillium roqueforti
Authors: DWIVEDI BASANTK. , KINSELLA JOHN E.
Published: December 2006

A two‐stage continuous process for the production of Blue cheese flavor from lipolyzed milk fat by submerged fermentation of Penicillium roqueforti was developed. In the first stage, P. roqueforti was grown aerobically on a corn‐steep liquor/sucrose medium at 25° C, pH 7, aeration rate 1 liter air/min/L medium, and dilution rate 0.05 hr−1. The effluent air and culture over‐flow were led to a maturing tank and allowed to age 24 hr. The mycelial culture was then pumped into a second fermentor to which lipolyzed milk fat was also fed continuously. An average 24 hr contact time between mold mycelium and fatty acids was maintained. The fatty acids and perhaps other components of the lipolyzed cream were metabolized by the P. roqueforti mycelium to produce a fluid product with a Blue cheese‐type flavor. Small portions of this product were acceptably added to snack and party dips and salad dressings, as a Blue cheese replacement.
PREDICTION OF DIELECTRIC PROPERTIES IN OIL‐WATER AND ALCOHOL‐WATER MIXTURES AT 3,000 MHz, 25°C BASED ON PURE COMPONENT PROPERTIES
Authors: MUDGETT R. E. , WANG D. I. C. , GDLDBLITH S. A.
Published: December 2006

Measurements of oil‐water emulsions show that dielectric properties are predicted at 3,000 MHz, 25°C by the noninteractive Fricke model for complex conductivity of colloidal suspensions. Similar measurements for methanol‐water and ethanol‐water show that dielectric properties are predicted at 3,000 MHz, 25°C by an empirical combination, designated as the interactive Fricke model, of the noninteractive Fricke model and the Debye models for pure polar liquids with single relaxation times. A tentative physical‐chemical basis for prediction of dielectric properties in liquid food systems is suggested, which involves concepts of relative dielectric activities of major chemical constituents, extent of solvation and colloidal content and is based on mechanisms of dielectric behavior observed in aqueous mixtures at microwave frequencies.
PROTECTIVE EFFECT OF FORTIFIED SKIM MILK AS SUSPENDING MEDIUM FOR FREEZE DRYING OF DIFFERENT LACTIC ACID BACTERIA
Authors: SINHA R. N. , DUDANI A. T. , RANGANATHAN B.
Published: December 2006

The efficacy of fortified skim milk was tested for improving cell survival of 23 different cultures of freeze‐dried lactic acid bacteria. Except in the case of Streptococcus cremoris, Streptococcus thermophilus (two strains), Lactobacillus bulgaricus and Lacto‐bacillus lactis, all other freeze‐dried cultures of lactic acid bacteria showed improved cell survival.