bluuebunny/crossref_metadata_2025 huggingface dataset:
Studies on Compounds and Individual Lipids of Wheat Germ
Authors: MORUZZI G. , VIVIANI R. , SECHI A. M. , LENAZ G.
Published: December 2006

SUMMARY: A combination of chemical and chromatographic procedures demonstrated that 97% of total wheat germ lipids are nonpolar, while 3% are polar (glycolipids, phosphoipids and proteolipids). The fatty acid composition, in polar and nonpolar lipids, was determined: the former contain a higher percentage of octa‐decatrienoic acid than the latter. Nonpolar lipids are tri, mono‐ and diglycerides and sterol esters. In addition to lecithin, phosphatidyl ethanolamine, phosphatidyl serine and their lyso derivatives, lipids contain unknown compounds tentatively identified as glycolipids or phytoglycolipids. Moreover a high content of compounds identified as phosphatidic acid or polyglycerophosphate derivatives has been observed.
Whiskey Composition: Identification of Additional Components by Gas Chromatography‐Mass Spectrometry
Authors: KAHN J. H. , SHIPLEY P. A. , LAROE E. G. , CONNER H. A.
Published: December 2006

SUMMARY: Gas‐liquid chromatographic methods are described for the identification of 87 components in distilled alcoholic liquors. Water‐free concentrates of ether‐pentane or Freon extracts of the distillates were injected into different column systems and the column effluent transported to a mass spectrometer. To our knowledge, 34 of the identified compounds have not been reported previously in whiskey.
Calcium Chelators Influence Some Physical and Chemical Properties of Rabbit and Pig Muscle
Authors: WEINER P. D. , PEARSON A. M.
Published: December 2006

SUMMARY: Intravenous antemortem injections of EDTA, EGTA and CDTA significantly inhibited muscle shortening during development of rigor mortis. Post‐mortem micro‐injections of CaCl2 increased shortening, but MGCl2 had no measurable effect. Even though average shear values for muscle from EDTA‐treated rabbits were lower than those of untreated controls, the differences were not statistically significant. However, muscle from EDTA‐treated pigs was significantly more tender than that from untreated controls. The interrelationships between ATP levels and pH values at 0 and 24 hr post‐mortem were investigated and their effects upon muscle shortening and tenderness are considered and explained. A highly significant negative relationship was shown to exist between cooking losses and both initial pH and initial ATP values for both rabbit and pig muscle.
Environmental Influence on High Energy Phosphate Metabolites in Porcine Muscle
Authors: ABERLE E. D. , THOMAS N. W. , HOWE J. M. , ARROYO P. T.
Published: December 2006

SUMMARY: Adenosine triphosphate, creatine phosphate and glucose‐6‐phosphate levels in the muscle of Poland China pigs reared under controlled temperature conditions were studied. Longissimus dorsi muscle from animals reared in 32°C environments had higher initial levels of adenosine triphosphate and creatine phosphate (P < 0.05) and lower levels of glucose‐6‐phosphate than that from animals reared at 21°C. Muscle from the latter group of animals underwent more rapid post‐mortem glycolysis (measured as muscle pH) and more rapid increase in light reflectance. Results indicate that accelerated post‐mortem glycolysis in muscle from pigs grown in specified environments may be a reflection of environmental effects upon the ability of porcine muscle to store and maintain high levels of high energy phosphate compounds.
Volatile Components of Raw Peanuts: Analysis by Gas‐Liquid Chromatography and Mass Spectrometry
Authors: PATTEE H. E. , SINGLETON J. A. , COBB W. Y.
Published: December 2006

SUMMARY: The volatile components associated with the aroma and flavor of raw peanuts have been studied. These components were isolated using lowtemperature vacuum distillation and cryogenic trapping. Ten components were identified from the liquid N2 trap using the combined technique of gas‐liquid chromatography and mass spectrometry. The “backbone” compound of the raw peanut aroma appears to be hexanal, with other components adding the proper character.
The Maillard Reaction and its Inhibition by Sulfite
Authors: McWEENY D. J. , BILTCLIFFE D. O. , POWELL R. C. T. , SPARK A. A.
Published: December 2006

SUMMARY: Studies on a sulfited glucose/glycine system showed that rapid color development, due to the Maillard reaction, did not begin until “free” SO2 (i.e. sulfite/bisulfite ion) had almost disappeared from the system. At this time “free” SO2 was less than 5% of that added and 28% was present in reversible combination with, e.g., carbonyl compounds. These results are considered in relation to recently published hypotheses on the intermediates involved in the Maillard reaction and on its inhibition by sulfites.
FLAVOR CHEMISTRY OF TOMATO VOLATILES
Authors: KAZENIAC S. J. , HALL R. M.
Published: December 2006

38 compounds were identified in tomato volatiles. Some of these had not been reported previously. Many factors, namely, fruit maturity, the physical condition of the fruit, the type of fruit crushing, the holding time of the juice or pulp after crushing, heat and oxygen were important for the development of certain tomato volatiles. Linolenic acid was indicated to be the precursor of cis‐3‐hexenal which developed during tissue maceration. fn turn, cis‐3‐ehexenal appeared to be the source of tram‐2‐hexenal. Some of the compounds were found to be important to tomato flavor. 2‐lsobutylthiazole and cis‐3‐hexenal appeared to intensify the fresh tomato flavor notes. 2‐lsobutylthiazole was also responsible for the characteristic flavor of certain tomato varieties. The quality of tomato volatiles appeared to depend on the interrelationships of both enzymic and chemical reactions that occurred during the preparative treatments used to isolate the volatiles.
EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARAWAY
Authors: YIN YUSEN , ZARGHAMI N. , HEINZ D. E.
Published: December 2006

The major volatile components of caraway seed oil were isolated and identified; and the effects of heat and pH on these volatile constituents were studied. Gas chromatographic analysis of the treated oil indicated that the two principal components, carvone and limonene, undergo little change even when subjected to harsh conditions. The chemical nature of the trace components changes only when the oil is subjected to high temperature or to solutions of varying pH.
VOLATILE FLAVOR COMPONENTS OF COCONUT MEAT
Authors: LIN FANG M. , WILKENS WALTER F.
Published: December 2006

Gas, chromatographic and mass‐spectral techniques were employed in the isolation and identification of the volatile‐flavor components of coconut meat. 15 compounds were positively identified. Odors of authentic compounds were described. Both delta‐C8, ‐C10 lactones and n‐octanol were the major volatile components and responsible for the characteristic aroma of coconut meat. The contributions of other minor components to flavor and their significance were also described.
IDENTIFICATION OF DIMETHYL TRISULFIDE AS A MAJOR AROMA COMPONENT OF COOKED BRASSICACEOUS VEGETABLES
Authors: MARUYAMA F. T.
Published: December 2006

Aroma, retention time and infra‐red spectra of volatile components from four vegetable varieties of Cruciferae Brassica oleracea were examined. Components were separated by gas‐liquid chromatography and characterized by differential chromatograms from a dual‐detector system. Dimethyl trisulfide was identified as a major aroma component in cooked Brassicaceous vegetables. A mechanism for dimethyl trisulfide formation from precursors known to be present in cabbage is proposed. No evidence was found to indicate that new sulfur compounds develop as cooking time increases. It is proposed that the strong unpleasant aroma which is characteristic of overcooked Brassicaceous vegetables is due to the gradual loss of pleasant volatile components and resultant “unmasking” of the unpleasant sulfur components.
A RAPID GAS‐LIQUID CHROMATOGRAPHIC DETERMINATION FOR CAPSAICIN IN CAPSICUM SPICES
Authors: HARTMAN KENNETH T.
Published: December 2006

The trimethylsilyl (TMS) derivative of capsaicin was prepared for standard capsaicin, weighed portions of oleoresins and the residues obtained from the ethyl acetate extraction of red peppers. The derivative was quantitatively measured using a gas‐liquid chromatographic (GLC) system equipped with an alkali flame detector approximately 25 times more sensitive to capsaicin than the unmodified flame ionization detector. Capsaicin recoveries from 5 fortified oleoresins ranged from 96.0–103.0%. Calculated and declared Scoville units showed good agreement (96.6–109.2%) for 6 capsicum spices. Vanillyl N‐nonoylamide and vanillyl N‐decoylamide were snythesized and the TMS derivatives prepared. Chromatograms obtained for these synthetic analogs of capsaicin showed that they would be detected by the described technique if used as adulterants in capsicum spices.
CYTOLOGICAL EFFECTS OF JUICE OR PUREE FROM IRRADIATED STRAWBERRIES
Authors: ROSS SARAH T. , BRADLEY MURIEL V. , OKA JANET A.
Published: December 2006

Vicia faba roots were treated 4 hr with undiluted juice or puree from strawberries irradiated with 200 or 400 Krad of gamma radiation from Co60 and from control berries. 200 Krad would be the highest feasible dose for strawberries as a fungicidal treatment to extend shelf life without causing unfavorable changes in fruit quality. The differences between percentages of abnormal anaphases after treatments with juice or puree from irradiated and control berries were not significant at the 1% level (“t” test) in all the 7 experiments with 200 Krad as the radiation dose, and in 6 of 7 experiments when the dose was 400 Krad. In 1 experiment with a 400‐Krad dose, the difference between percentages of abnormal anaphases was barely significant at the 5% level of confidence.
ACCELERATED DENATURATION OF MYOSIN IN FROZEN SOLUTION
Authors: BUTTKUS H.
Published: December 2006

The aggregation of rabbit and trout myosins was studied in frozen solution at high ionic strength μ= 0.50 KCl–potassium phosphate buffer pH 6.9 between 0 and –30°. During the initial stages of freezing, monomeric myosin S°20,w= 6.5 S aggregated to form dimers and trimers with sedimentation rates s°2020,w= 10 and 12 S, respectively. The higher aggregates sedimented at low centrifugal fields and were insoluble in molar salt solutions at pH 8. Solubilization was, however, achieved in solvents known to disrupt hydrophobic and hydrogen bonds in addition to conditions which will reduce disulfide bonds. The nature of the sulfhydryl groups of myosin was reinvestigated and, in accordance with their behavior, a mechanism for the aggregation reactions has been proposed which involves disulfide‐sulfhydryl exchange reactions between activated myosin molecules and aggregates. Previous kinetic and chemical data for myosin denaturation are in agreement with the proposed mechanism. The rate of formation of the insoluble, high molecular weight protein aggregates in myosin solutions increased as the temperature decreased below the freezing point and reached a maximum near the eutectic point of the myosin‐potassium chloride‐water solution (– 11°), due to concentration effects. Below the eutectic point, at –20 and –30° where only water bound to the protein remains unfrozen, aggregation and consequent insolubilization decreased again and approached the rate observed at 0° The general pattern of myosin solubility at different freezing temperatures was similar to the decreasing protein solubility during storage of whole muscle, with the difference that denaturation of purified myosin solutions was accelerated. At the most critical temperature, around ‐10°, the rate of denaturation of a 0.7% myosin solution was reduced by the enzyme substrates 0.02 M adenosinetriphosphate (ATP) or tripolyphosphate (P3) and to a lesser degree by pyrophosphate (P2). Substances such as glycerol or magnesium chloride which lowered the eutectic point also lowered the rate of denaturation at –10° N‐ethylmaleimide was not effective in reducing the rate of denaturation and mercapto‐ethanol led to the formation of gels. Electronphotomicrograph studies showed that aggregation of the monomeric myosin molecules proceeds in a side‐to‐side manner. Loss of solubility was also produced when myosin solutions contained a cross‐linking reagent such as malonaldehyde, or detergents which interfere with the hydrophobic bonding of the native molecule. The different mechanisms responsible for the denaturation or insolubilization of myosin and its increasing molecular weight are briefly discussed.
EFFECT OF CONTRACTION ON TENDERNESS OF POULTRY MUSCLE COOKED IN THE PRERIGOR STATE
Authors: KLOSE A. A. , LUYET B. J. , MENZ L. J.
Published: December 2006

Effects on tenderness caused by contraction of excised chicken muscles, induced by immediate post‐mortem treatments consisting of electrical stimulation, beating, freeze‐thawing, end heating, and followed by cooking in the prerigor state were measured. One member of each pair of muscles was held in restraint while exposed to the same conditions. In terms of percentage of original rest length, electrical stimulation reduced muscle length to 59%, and when followed by cooking to 44%; freeze‐thawing reduced the length to 42%, and when followed by cooking to 40%; beating to 95%, and when followed by cooking to 52%; cooking alone to 48–53%. With the exception of the beating‐heating combination, all contraction‐inducing treatments resulted in a reduction of the shear values (force per cross‐sectional area) of cooked muscle to about one‐half those of uncontracted controls. These results with chicken muscles on intense contraction followed by cooking in the prerigor state agree with recent similar observations on red meat muscles.
CATALYSTS OF LIPID PEROXIDATION IN MEATS. 2. Linoleate Oxidation Catalyzed by Tissue Homogenates
Authors: LIU HSIAO‐PING
Published: December 2006

In beef tissue homogenate, both types of catalysts—hemoprotein and non‐heme iron–are active catalysts of linoleate oxidation. Although the pH‐dependent catalytic pattern of beef homogenate was similar to MetMb catalysis, the presence of non‐heme iron could be identified by adding ascorbate or 8‐OH‐quinoline. Ascorbate‐stimulated oxidation could be inhibited by chelating agents. Furthermore, lower concentrations of phosphate buffer rendered the non‐heme iron more active at acidic pH. Linoleate oxidation was also catalyzed by H2O2‐treated (heme‐free) beef homogenates. Oxidation was accelerated either by thiols or by ascorbate. Both EDTA and 8‐OH‐quinoline abolished catalysis, but xanthine and citric acid further accelerated. An active non‐heme iron chelate thus is indicated. In shrimp tissue homogenate, the evidence suggested that non‐heme metal complexes were playing a dominant role in catalysis. Except for the anomalous behavior of thiols, the effect of pH changes and various additives was similar to that in Fef(II)‐EDTA model systems.
CATALYSTS OF LIPID PEROXIDATION IN MEATS. 3. Catalysts of Oxidative Rancidity in Meats
Authors: LIU HSIAO‐PING , WATTS BETTY M.
Published: December 2006

Data presented in this paper can be interpreted as evidence that both heme and non‐heme iron are functioning as catalysts of lipid oxidation in meat. The most direct evidence comes from cooked meat, since there the picture is not complicated by interfering enzymes. After removal of MetMb by treating with H2O2, a significant lipid oxidation was demonstrated, especially at lower pH where non heme iron is most active. The catalytic activity of hemoprotein is limited in raw meat. Oxygen can be removed from the tissues and MetMb reduced back to Mb by the reducing enzymes. This is especially true at higher PH. Possible limitations of the heme‐catalyzed reactions in meat by high (inhibition) levels of myoglobin, or because of separation of reactants in cellular structures, are discussed. The effects of additives were in line with the interpretation that lipid oxidation is catalyzed by both non‐heme and hemoprotein. In raw meat, lipid oxidation could be slightly accelerated by adding TDPA or cysteine but inhibited by adding ascorbic acid or EDTA. It is considered that EDTA inhibited the non‐heme iron catalysis at the natural acidic pH, whereas ascorbic acid prevented Mb oxidation and thus indirectly retarded the rancidity developed.
FORMATION OF FREE RADICALS IN DRY MILK PROTEINS
Authors: HANSEN P. M. T. , HARPER W. J. , SHARMA K. K.
Published: December 2006

The possible formation of free radicals in dry milk proteins by mechanical energy has been studied by electron spin resonance (ESRI spectroscopy. Grinding of various milk proteins with mortar and pestle for 5 min or longer yielded perceptible electron spin resonance signals. The signals did not exhibit characteristics of hyperfine structure and all had g‐values close to that of a free electron (2.001. The intensity of the signals was particularly strong for the sulfhydryl‐containing proteins, β‐lactoglobulin and k‐casein, and increased with grinding time. The signals were considerably reduced by subsequent heating of the dry protein at 100°/10 min. The grinding of whole casein was in ail cases accompanied by the release of a gluey odor, suggesting that the gluey‐flavor defect may be related to protein fragmentation.
RATES OF pH CHANGE AND DISAPPEARANCE OF GLUCOSE DURING LOW TEMPERATURE PYROLYSIS
Authors: WALTER R. H. , FAGERSON I. S.
Published: December 2006

During low temperature pyrolysis (under 200°C). the disappearance of glucose and pH change of an aqueous solution of the pyrolyzate were found to approximate first order reactions. Since change of concentration of glucose and change of pH are directly related to time, the mathematical equations describing the two occurrences were combined through this common variable. The resulting equation describes the residual concentration of glucose as a function of change of PH.
PINK DISCOLORATION IN CANNED WILLIAMS BON CHRETIEN PEARS
Authors: CZERKASKYJ A.
Published: December 2006

Pink discoloration in canned Williams’Bon Chretien pears is an occasional problem to the canning industry in the Goulburn Valley, Victoria, Australia. During 1963–1965, the relationship between the skin blush on fresh fruit and pink discoloration after processing, effect of the level of applied nitrogenous fertilizer, and the processing time were studied. There is a high positive correlation between the intensity of skin blush on the fresh fruit and pink discoloration of the fruit after processing. Only blushed fruits were prone to pink discoloration after processing. Blushed fruit from trees which had heavier application of nitrogen produced more intense pinking, but short overcooking showed no effect on pinking.
DEHYDRATION THERMOPROFILES OF AMINO ACIDS AND PROTEINS
Authors: KARMAS ENDEL , DiMARCO G. ROBERT
Published: December 2006

Dehydration thermoprofiles representing water evaporation from aqueous solutions of 22 naturally occurring amino acids were determined. 14 amino acids exhibited peaks of “bound” water beyond the evaporation peak of “free” water. The acidic and basic amino acids indicated no water retention. Exceptional water retention properties, 30%‐70% of the total water content as measured by peak areas, were exhibited by the nonpolar amino acids: isoleucine, leucine, methionine and valine. The methyl and methylene groups of these nonpolar structures seem to be responsible for the water retention properties probably due to hydrate formation. One explanation could be that as the temperature is raised to a critical point, the semicrystalline array around the nonpolar amino acid radicals collapses. Beef muscle tissue and egg albumin indicated strong water retention properties.
RECOVERY OF SALMONELLAE FROM IRRADIATED AND UNIRRADIATED FOODS
Authors: LICCIARDELLO J. J. , NICKERSON J. T. R. , GOLDBLITH S. A.
Published: December 2006

Maximum recovery of salmonellae from artificially contaminated irradiated and unirradiated foods was usually obtained on tryptic soy yeast extract agar, a nonselective medium. Recovery on various selective media depended, in general, upon the serotype and the substrate. Irradiated cells were definitely inhibited on Salmonella‐Shigella agar or desoxycholate citrate agar, but only slightly, if at all, on brilliant green, bismuth sulfite or MacConkey agars. The highest count of irradiated cells of Salmonella newport by the MPN method was obtained with tetra‐thionate broth, yet this medium was inhibitory to Salmonella oranienburg and Salmonella heidelberg. In this latter situation, pre‐enrichment in nutrient broth prior to inoculation into tetra‐thionate broth was beneficial.
SOME EFFECTS OF ETHYLEIME OXIDE ON BACILLUS SUBTILIS
Authors: MARLETTA J. , STUMBO C. R.
Published: December 2006

A number of factors of possible significance in elucidating the mechanism of inactivation of spores exposed to the alkylating agent, ethylene oxide (ETO), were investigated in this study. The sterilant system consisted of a mixture of ethylene oxide (12%) end dichlorodifluoro‐methane (88%). Spores were exposed to ETO end suspended in distilled water overnight to determine if the ETO treatment would effect release of protein, RNA, DNA, or DPA. Only DPA release was effected, it being appreciably greeter from exposed than unexposed spores. Pretreatment of spores with agents postulated to effect the intactness of the spore coat was noted to alter ETO resistance characteristics. The resulting survivor curve exhibited en unusually long death lag period followed by an increased first‐order death rate. Such an alteration, however, could be counteracted by increasing the time between pretreatment end ETO exposure. A comparison of lyophilized vegetative cells, germinated spores, and heat‐activated spores revealed that the ETO resistance of germinated spores was closer to that of heat‐activated spores than to that of vegetative cells. To obtain a logarithmic death rate for heat‐activated spores, it was necessary to precondition at about 98% R.H. prior to the normal preconditioning et 33% R.H. Vegetative cells end germinated spores, however, did not require preconditioning other then et 33% R.H. The effect of increasing time of ETO exposure on germination end postgerminative end vegetative development of spores in a rich medium end in a deficient medium was evaluated. No significant change in rate or efficiency of germination was observed for either medium. However, the postgerminative phase of development of treated spores was notably lengthened over that of untreated spores in either medium. Treated spores which were incubated in the rich medium entered the vegetative phase of growth before those incubated in the deficient medium, this difference becoming more pronounced with increasing periods of exposure.
ORGANIC ACID PROFILES OF THERMALLY PROCESSED SPINACH PUREE
Authors: LIN YI DO , CLYDESDALE F. M. , FRANCIS F. J.
Published: December 2006

Deaerated spinach puree was packed into TDT tubes, flushed with nitrogen and sealed. The tubes were divided into batches and processed with en Fo= 4.9 at temperatures ranging from 240°‐300°F with 10°F increments. Analysis for organic acids was carried out by means of an Automatic Organic Acid Analyzer (AOAA) and confirmed by paper chromatography. Oxalic acid showed very poor resolution on the AOAA; therefore, a chemical method was used for analysis. pH measurements were taken and color was measured on a Hunter Lab Model D25 Color Difference Meter. The acids identified were acetic, formic, fumaric, lactic, succinc, α‐ketoglutaric, pyrrolidone‐5‐carboxylic, malic, citric, and oxalic. Acetic and pyrrolidone‐carboxylic acids showed the most striking changes with increases at 240°F of 129% and 132% respectively. The greatest changes in the quality parameters evaluated in this study were noted at 240°F with such changes decreasing as temperature increased up to 300°F. A plateau was noted in the range of 270°‐280°F since little improvement was gained above these temperatures.
ASCORBIC ACID AND COLOR CHANGES IN SUMMER SQUASH AS INFLUENCED BY BLANCH, pH AND OTHER TREATMENTS
Authors: SISTRUNK W. A. , CASH J. N.
Published: December 2006

The effect of time of blanch, pH, and other treatments on changes in ascorbic acid and color of summer squash puree was studied at 50°C to determine some of the chemical reactions that influence quality. Three types of changes occurred during holding at 50°C: (1) loss of yellow color; (2) browning reactions; and (3) loss of ascorbic acid. Ascorbic and dehydroascorbic acids were rapidly oxidized at 50°C. The reaction was slower at pH 5.0 than at pH 6.0 and 7.5. Color retention as measured by the CDM was greater at the higher pH levels. Time of blanch did not affect CDM a/b (hue) but did increase (chroma) and decreased the CDM L (lightness). Both color and ascorbic acid were lost very rapidly in unblanched squash puree under these conditions. Browning reactions had a major influence on CDM color values, even in blanched squash although the changes in carotenoid pigments were less pronounced.
REMOVAL OF OLIGOSACCHARIDES FROM SOY MILK BY AN ENZYME FROM ASPERGILLUS SAITOI
Authors: SUGIMOTO H. , BUREN J. P. VAN
Published: December 2006

As part of a program to reduce the flatulence‐inducing tendency of soy milk, a method for the enzymatic removal of galacto‐oligosaccharides by means of an enzyme preparation from Aspergillus saitoi was investigated. It was found that a partially purified preparation possessing both α‐galactosidase and invertase, yet free from protease, could be obtained easily from a commercial A. saitoi acid‐protease product by means of a simple molecular sieving procedure. The α‐galactosidase exhibited its optimum pH between 5.0 and 5.5, and seemed to be stable between pH 4.0 and 8.0. The optimum temperature was found at about 55°C; however, the enzyme itself was inactivated by maintaining it at 70°C for 30 min. These properties appeared suitable for the enzymatic treatment of soy milk. p‐Chloromercuribenzoate, N‐bromosuccinimide, HgCl2, AgNO3 or CuCl2 showed strong inhibitory effects on the enzyme. The presence of 1 x 10‐2M galactose caused only slight inhibition. Km value of the enzyme with melibiose as a substrate was found to be 3.11 x 10‐3M and the molecular weight of the enzyme estimated to be about 290,000 on the basis of a gel filtration technique. Investigations by means of thin‐layer chromatography indicated that the addition of small amounts of this enzyme preparation to soy milk resulted in complete hydrolysis of galacto‐oligosaccharides. The practicability of the present method was also discussed from an economic viewpoint.
BREAD FROM SORGHUM AND BARLEY FLOURS
Authors: HART M. R. , GRAHAM R. P. , GEE M. , MORGAN A. I.
Published: December 2006

Various additives were examined as possible aids in making bread from sorghum and barley flours. Good rise was achieved with doughs containing 45% solids. Several gums, especially 4000 centipoise methylcellulose, increased gas retention in sorghum bread and improved texture of both sorghum and barley breads. Several starches improved texture and loaf volume of sorghum bread. Glyceryl monostearate (GMS) improved the texture of sorghum bread but caused it to crumble badly. GMS improved softness in barley bread. Shortenings also softened sorghum and barley breads. The effect of several processing variables on sorghum bread was studied along with 2 methods of imparting a sour fermented flavor to sorghum bread.
STARCH CHARACTERISTICS OF SELECTED GRAIN SORGHUMS AS RELATED TO HUMAN FOODS
Authors: MILLER O. H. , BURNS E. E.
Published: December 2006

Seventeen varieties and hybrids of grain sorghum were analyzed for content of total starch, amylose, amylopectin, starch density, and starch granule diameter. Correlations among these attributes and organoleptic quality were made. Starches of regular‐starch type varieties had higher densities than waxy starch varieties. Starch density was related directly to amylose content and inversely to total starch and amylopectin content. Amylose content was directly related to total starch content, starch density, and inversely related to amylopectin content. The varieties with high amylopectin content were preferred for sorghum bread. Organoleptic quality was directly related to amylopectin content and inversely related to total starch and amylose content.
EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORK
Authors: CHO I. C , BRATZLER L. J.
Published: December 2006

The effect of sodium nitrite in the curing pickle upon the flavor of the resulting cured and cooked pork roasts was investigated. Paired pork longissimus dorsi roasts were cured with varying amounts of salt, and with or without sodium nitrite. The effect of smoke was also studied. Taste panelists were able to select correctly (P < 0.05 or 0.01) the different sample in triangle tests and indicated that the pork roasts cured with sodium nitrite had more cured pork flavor. Smoke did not mask this flavor, which was different from that attributable to the salt used in the curing pickle.
WEIGHT AND COLOR CHANGES DURING STORAGE OF BEEF STEAKS PACKAGED IN CLEAR PLASTIC, FOAM AND PULP TRAYS
Authors: BUCK ERNEST M. , PETERS BRUCE A.
Published: December 2006

4 trials were conducted using 144 U.S. Choice‐grade beef round steaks packaged in pulp, foam and clear plastic trays overwrapped with PVC film. Percent weight losses, at the end of 2 and 4 days of storage, were significantly greater for those steaks packaged in pulp trays as compared to clear or foam trays (P<.01). Evaporation losses from the various types of trays employed in this study were relatively uniform and differences in steak weight losses were primarily accounted for by absorbed or free juices in the tray. The color acceptability of all steaks declined during storage and there was no particular color advantage associated with any tray type. Visibility of steak undersides through clear plastic trays remained at an acceptable level throughout the storage period. A stacking effect was observed as top packages of stacks lost more weight and showed greater color discoloration than bottom packages.
COOLING OF PORCINE HAM BY OIL IMMERSION
Authors: KASTNER C. L. , HENRICKSON R. L. , CLARY B. L.
Published: December 2006

12 swine (8 Hampshire and 4 Yorkshire barrows) were selected for this study. Each animal was slaughtered and the hams removed from the “hot” carcass. Individual paired hams from the same animal were placed in 1 of 2 cooling systems (immersion in refrigerated light mineral oil or a forced‐air system). Both systems were operated at 40°F and were equated on the basis of the heat‐transfer coefficient. Cooling periods to reach a given temperature were recorded in order that evaluations could be made on how well the heat‐transfer coefficients were equated and to assess economies of cooling times. Total moisture loss from the hams during cooling was recorded to compare oil immersion with air chilling. Cooling curves and the F‐test in conjunction with the analysis of variance indicated that the difference in cooling time between the 2 systems was nonsignificant when the heat‐transfer coefficients were equal. The objective to equate the heat‐transfer coefficients was, therefore, accomplished. Chilling by oil immersion was 1.57 times faster than chilling in the forced‐air system when both the air and oil velocities were 10.0 ft/sec. Moisture loss in the air chilling method was from 4.34 to 2.42 times greater than that in the oil immersion system when the air velocity was approximately 176 times greater than the oil velocity.
EFFECT OF HEAT ON THE CHEMICAL AND NUTRITIVE STABILITY OF FISH PROTEIN CONCENTRATE (FPC)
Authors: DUBROW DAVID L. , STILLINGS BRUCE R.
Published: December 2006

Experiments were conducted to determine the heat stability of FPC (fish protein concentrate). FPC was subjected to one of two forms of heat: (1) dry air (oven/ and (2) moist (autoclave). Temperatures of dry heat were 100°C, 120°C, or 150°C. Temperatures of 100°C or 120°C were used for autoclaving. Exposure times for both treatments were 0, 30, 60, 120, or 240 min. Proximate composition, amino acids and pH were determined. NPN was also determined in autoclaved samples. PER values were obtained for protein quality. Results of dry heat showed little change to occur in samples heated to 120°C for up to 4 hr. Samples heated to 150°C for 60 min or longer showed a decrease in lysine, arginine, available lysine and PER. Moist heating produced an increase in NPN, a decrease in pH and little change in amino acid concentration. The protein quality was decreased after 4 hr at 120°C.
EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS
Authors: BAKER R. C. , DARFLER J. , VADEHRA D. V.
Published: December 2006

Chicken frankfurters were made with chicken meat adjusted to pH levels from 4.6 to 8.6. Finished frankfurters were tested subjectively for tenderness, juiciness, flavor and preference by an experienced taste panel. These were subjectively tested for compression values by Kramer shear press and for punch and deformation values by Instron. Results indicated that at normal pH (6.1) the chicken frankfurters were the most firm. Below pH 6.1 they rapidly became more tender, because of the instability of the emulsion. Above pH 6.1, they gradually became more tender, due to lower moisture loss. Juiciness was little affected by pH, except at pH 5.6, which produced a drier sample.
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 3. Diffusable Bitter Peptides and Free Amino Acids in Peptic Hydrolyzate of Soybean Protein
Authors: FUJIMAKI MASAO , YAMASHITA MICHIKO , OKAZAWA YUKIO , ARAI SOICHI
Published: December 2006

Isolation and characterization of 7 sorts of diffusable bitter peptides in peptic hydrolyzate of soybean protein were presented. One liter of dilute HCI solution containing 25 g of soybean cold‐insoluble protein and 250 mg of pepsin was incubated at 37°C for 24 hr. The resulting peptic hydrolyzate was dialyzed against water and the diffusable fraction was, after being concentrated at 40°C, investigated by gel permeation chromatography using Sephadex G‐10, ionexchange chromatography of Dowex 50 (w)‐X2 (pyridinium) and thin‐layer chromatography with silica gel G. Bitterness of the diffusable fraction was attributable to free amino acids having bitter flavor, such as isoleucine, leucine, phenylalanine and valine; also to peptides such as H. Gly‐Leu. OH, H. Leu‐Phe. OH, H. Ser‐Lys‐Gly‐Leu . OH, H‐Leu‐Lys . OH, H. Phe‐(lle, Leu2)‐ Gin‐Gly‐Val . OH, H. Arg‐Leu‐Leu . OH and H. Arg‐Leu . OH. It was characteristic that almost all diffusable bitter peptides investigated here had leucine at the termini. Through carboxypeptidase A treatment on these peptides, the bitterness decreased considerably. Furthermore, applying carboxypeptidase A or Nagane, a bacterial neutral proteinase, to the diffusable fraction of the peptic hydrolyzate was also effective in removing the bitterness somewhat.
CORRELATION BETWEEN GAS‐CHROMATOGRAPHIC PATTERNS AND FLAVOR EVALUATION OF CHEMICAL MIXTURES AND OF COLA BEVERAGES
Authors: YOUNG LARRY L. , BARGMANN ROLF E. , POWERS JOHN J.
Published: December 2006

Two methods of discriminant analysis, Chi‐square tests, “t” tests and analysis of variance were applied to gas‐liquid chromatographic (GLC) data to compare GLC measurements of food volatiles with organoleptic evaluation of flavor. Model systems composed of ethyl butyrate, ethyl heptylate and benzaldehyde were used for one set of trials. A second system consisted of blends of Pepsi‐Cola® and Coca‐Cola®. The stepwise discriminant analysis (SDA) procedure described by Powers et al. (1968) was only moderately successful in classifying the mixtures when applied to the GLC data for the model systems, but the cola blends could be classified readily. From GLC data, cola blends differing from each other by only 7–10% could be distinguished. A new discriminant analysis program, designated MUDAID by its originator (Bargmann, 1967), is more useful for predictive purposes. The analysis yields the correlation coefficients for each peak area with sample differences and the weighting factors. Discriminant equations can thus be written. By substitution of measurement values for unknowns, their identity may be predicted. Organoleptic subthreshold additive effects could not be demonstrated with binary mixtures of flavor substances, but judge‐compound interaction effects were observed.
COMPARISON OF FLAVOR AND VOLATILES OF TOMATO PRODUCTS AND OF PEANUTS
Authors: MILUTINOVIć LEPOSAVA , BARGMANN ROLF E. , CHANG KUN‐YU , CHASTAIN MARGARET , POWERS JOHN J.
Published: December 2006

The volatiles of canned tomatoes acidified with citric and with malic acid differed significantly from those of control, nonacidified tomatoes and from each other. Tomatoes treated with sugar and acid also differed significantly in volatiles. Blends of tomato juice prepared from various proportions of canned juice and juice reconstituted from tomato powder differed significantly in flavor. Through the application of discriminant analysis (DA) to gas‐liquid chromatographic (GLC) data, blends could usually be predicted correctly from the discriminant equations. Peanuts roasted for 12, 16, 20 and 24 min were similarly evaluated organoleptically and gas chromatographically. For the 3 products above, one or a few peaks were generally not sufficient to characterize the sample. When 10–15 peak areas were used to make the discrimination, each of the 3 products could be catagorized readily according to treatment.
EFFECT OF FREEZING RATE AND FREEZE DRYING ON THE SOLUBLE PROTEINS OF MUSCLE. 1. Chicken Muscle
Authors: HUBER C. S. , STADELMAN W. J.
Published: December 2006

Freezing treatment, immersion in liquid nitrogen and air freezing at −100°C had a significant influence on the soluble proteins of frozen and freeze‐dried chicken muscle. Greater protein solubility occurred in muscle frozen at −10°C than in muscle frozen by immersion in liquid nitrogen. This was observed in both raw and cooked muscle tissue. The effect of freeze‐drying on protein solubility was not the same for raw and cooked muscle. Total protein solubility increased when cooked muscle was freeze dried. There was no protein solubility difference between frozen and freeze‐dried raw muscle.
ANTIGENICITY OF SALT‐SOLUBLE BEEF MUSCLE PROTEINS HELD FROM FRESHNESS TO SPOILAGE AT LOW TEMPERATURES
Authors: MARGITIC SLAVOLJUB , JAY JAMES M.
Published: December 2006

Ground semitendinosus beef muscle was allowed to undergo normal spoilage at 7°C for 30 days. Changes in the antigenicity of the muscle proteins were determined periodically by injecting rabbits with 3% NaCl extracts of beef from freshness to spoilage. According to the serological methods employed, the salt‐soluble muscle proteins were highly antigenic in all meat extracts. Although the anti‐putrid and anti‐fresh extract antibodies cross reacted they were, nevertheless, serologically distinct, in that the former always yielded a greater amount of precipitate and a larger number of precipitating bands than did the latter, when he two were tested against their homologous antigens. This study revealed that spoiled meat extracts contained at least 2 new antigenic species not demonstrable in fresh meat extracts, in addition to the antigens serologically common to both extracts. These findings indicate a lack of complete breakdown of salt‐soluble beef proteins by the spoilage flora.
EFFECT OF POST‐MORTEM AGING ON ISOLATION OF INTRAMUSCULAR CONNECTIVE TISSUE
Authors: CLAIN P. E. MC , CREED G. J. , WILEY E. R. , HORNSTEIN I.
Published: December 2006

The yield of bovine and porcine intramuscular connective tissue (IMCT) was quantitated at various time intervals post‐mortem. The pH of the muscle tissue was followed through the aging period, and the heat absorbed during hydrothermal shrinkage (ΔHs) and the temperature of the transition (Ts) determined on the IMCT. The yield of bovine IMCT at 72 hr post‐mortem was 50% lower than that at 0 hr, whereas 34% lower yields were found for the porcine tissue (P < 0.01). Loss in the yield of IMCT was paralleled by the drop in pH post‐mortem. Recovery of IMCT reached a minimum in the pH range 5.43–5.53. No marked differences in ΔHs or Ts were observed in any of the samples studied.
CAROTENOIDS IN 3 STAGES OF RIPENING OF MANGO
Authors: JOHN JACOB , SUBBARAYAN C. , CAMA H. R.
Published: December 2006

The distribution of carotenoids, both qualitative and quantitative, during 3 stages of ripening of mango has been studied using chromatographic, spectroscopic and chemical methods. There was an increase in content as well as in number of carotenoids during ripening. The present study showed there were 15, 14 and 17 different carotenoids in the unripe, partially ripe and fully ripe mangoes, respectively. Even though phytofluene (39.26%) was the major carotenoid in the partially ripe mango, β‐carotene constituted the major carotenoid in the unripe (37.47%) and fully ripe mango (50.64%). cis‐β‐Carotene was present only in the fully ripe mango. Only the unripe mango contained ζ‐carotene, whereas γ‐carotene was present in all the 3 stages of ripening. The major xanthophyll present in the unripe mango was mutatoxanthin (9.44%), whereas auroxanthin constituted the major hydroxylated carotenoid of the partially ripe (5.07%) and fully ripe (10.40%) mangoes. The percent of cryptoxanthin dropped to lower levels during ripening. As ripening proceeded, lutein completely disappeared. There were significant quantities of zeaxanthin in the partially ripe and fully ripe mango. Epoxy carotenoids such as 5,6‐monoepoxy‐β‐carotene, mutatochrome, cis‐violaxanthin, luteoxanthin, mutatoxanthin and auroxanthin were observed in all 3 stages of ripening.
EFFECT OF TREATMENT OF PRE‐ AND POST‐RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON THE SUBSEQUENT EXTRACTABILITY OF PROTEINS
Authors: JOHNSON R. G. , HENRICKSON R. L.
Published: December 2006

Comparisons were made of the extractable salt‐soluble protein content between pre‐ and post‐rigor normal‐ and low‐pH muscles. Pre‐rigor normal‐pH muscle was found to contain 69.9% more extractable salt‐soluble protein than post‐rigor normal‐pH muscle, whereas pre‐rigor low‐ pH muscle contained only 7.3% greater extractable salt‐soluble protein than post‐rigor low‐pH muscle. Addition of 1, 2 and. 3% sodium chloride to meat samples 24 hr before extraction of protein increased the extractable salt‐soluble protein content in pre‐rigor normal‐pH muscle, and decreased the extractable salt‐soluble protein content in post‐rigor normalpH muscle. Addition of sodium chloride decreased the extractable salt‐soluble protein content in pre‐ and post‐rigor low‐pH muscle.
INFLUENCE OF SLICING WARM PORCINE MUSCLE ON FIBER DIAMETER, KINKINESS AND SHEAR FORCE
Authors: CAGLE E. D. , HENRICKSON R. L.
Published: December 2006

Ten market‐weight Hampshire pigs were used to test 2 methods of fabricating hotprocessed pork Ioins. Longissimus dorsi muscle sliced before removal of body heat had significantly higher shear values than the corresponding muscle sliced after a 24‐hr chill. This difference was believed to be due to the contraction of the muscle fibers caused by slicing the muscle soon after death. Fiber diameter and percent kinkiness were also significantly affected by method of slicing, but the larger fiber diameter and greater percent kinkiness were found for the cold‐sliced muscle. An interaction between side and treatment was attributed to the manner in which the animal was suspended during death.
PROTEOLYTIC ACTIVITY OF CUCUMIS TRIGONUS ROXB. EXTRACTION, ACTIVITY, CHARACTERISTICS
Authors: HUJJATULLAH S. , BALOCH A. K.
Published: December 2006

The proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was studied and the active principle isolated. Optimum conditions for maximum yield, effect of various factors on the activity and kinetics of the enzyme‐substrate complex were investigated. The isoelectric point of the enzyme is pH 3.4. Analytical test on the enzyme isolate for thiol groups gave negative results, but the enzyme behaves in a manner indicative of the presence of ‐SH groups. The enzyme system possesses strong meat‐tenderizing but apparently no milk‐clotting properties. Certain fillers and activators are proposed for an effective meat‐tenderizing mixture based on the powdered enzyme extract. An arbitrary name “Cucumin” is suggested for this newly discoveredprotaolytic factor.
EFFECT OF TEMPERATURE ON STABILITY OF ORANGE AROMA SOLUTION
Authors: GUADAGNI O. G. , BOMBEN J. L. , MANNHEIM H. C.
Published: December 2006

Stability of orange aroma solutions from Valencia oranges grown in Arizona, California and Florida was studied at storage temperatures of 0, 10, 20, 34 and 70°F. Samples stored in 10‐ml Pyrex glass screw‐capped vials lost aroma strength and fresh orange character rapidly at 70 and 34°F. Aroma strength as measured by threshold determinations remained fairly constant at 0 and 20°F for up to 1 year. Significant changes in aroma character, however, were observed within 6 months and 1 year at 20 and 10°F, respectively. At 0°F, fresh orange aroma was maintained without significant change for up to 88 weeks. The most significant change indicated by GLC headspace analysis was almost complete loss of limonene in samples held at 70°F for 9 weeks or more. Aroma strength and character during storage at 70°F were preserved by sealing in glass tubes and storing in the dark.
EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN
Authors: HARRISON DOROTHY L. , BOWERS JANE A. , ANDERSON LOIS L. , TUMA H. J. , KROPF D. H.
Published: December 2006

Selected characteristics of 24 left pork loins representing 4 aging (chilling at 36°F) periods (1, 4, 8 and 12 days) were investigated. The loin was cut into 4 sections: al the 4th to 8th thoracic vertebra, b) the 8th to 12th thoracic vertebra. c) the 12th thoracic to the 1st lumbar vertebra and dl the 1st to 5th lumbar vertebra. 2, 1.5‐in. chops were cut from the posterior end of each section and used for measurements on the cooked meat (cooking time and losses, palatability scores, shear value, water‐holding capacity, total moisture, free fatty acids and pH). The remaining portion of the sections was used for measurements on the raw meat (total moisture. free fatty acids, pH, lactic acid, TBA, ether extract and free aminesl. Significant increases after 12 days’aging were noted in cooking time in min/lb (P <0.05), dripping cooking losses (P < 0.05), acid numbers for raw and cooked fat (P < 1.01), pH of raw (P < 0.05) and cooked (P < 0.01) muscle, TBA value of raw muscle (P < 0.05). tenderness score (P < 0.05) and free amines (P <0.01). Decreases (P < 0.05) were noted for percentage total moisture of raw muscle and shear values. Aging pork loin for 12 days had only a slight effect on palatability. Few significant changes were noted in the pork loins until after 4 days of aging. However, free amines in raw muscle and free fatty acids of cooked meat increased (P < 0.05) between 1 and 4 days of aging. Generally, aging was of little benefit.
PHYSICAL AND CHEMICAL STABILITY OF SOYBEAN OIL‐FILLED MILK
Authors: MODLER H. W. , RIPPEN A. L. , STINE C. M.
Published: December 2006

Filled milks were formulated from fresh skimmilk, vegetable oils and emulsifiers. The filled milks were pasteurized at 170°F for 8 see, homogenized at 500/2,500 psi and cooled to 36°F. Studies on lipid oxidation and flavor score were made during storage at 40°F for 7 days. Soybean oil‐filled milk, prepared from lightly hydrogenated soybean oil, was quite acceptable when evaluated organoleptically at 24‐hr intervals of approximately 1 wk. Thiobarbituric acid and peroxide values revealed that very slight oxidation had occurred during storage for approximately 1 wk at 40°F. Monoglyceride emulsifiers with varying degrees of saturation were used to stabilize the emulsion of soybean oil in skimmilk. The more unsaturated monoglycerides tended to impart bitter flavors to the milk when used at a concentration of 0.1% (based on weight of product) and also were less efficient emulsifiers when compared to saturated monoglycerides. Development of a very undesirable sulfide‐like odor and flavor occurred under extremely high pasteurization temperatures. The degree of off‐flavor produced was directly proportional to time and temperature of heating.