bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in Chicken Muscle Proteins During Cooking and Subsequent Frozen Storage, and Their Significance in Quality
Authors: KHAN A. W. , VAN DEN BERG L.
Published: August 2006

Cooking of chicken broilers destroyed the proteolytic activity and the buffer extractability of muscle proteins, and decreased the sulfhydryl‐group content of muscle proteins by about 50%. During frozen storage of cooked meat for two years at temperatures between −10 and −40°C, neither the formation of protein‐breakdown products nor the development of detectable off‐odor occurred. The sulfhydryl‐group content of muscle tissue decreased gradually, showing a relation with storage time and loss of tenderness. Results suggest that the color reaction between the sulfhydryl groups of muscle tissue and nitroprusside may be useful as an index of quality changes in precooked frozen poultry.
The Composition of Essential and Certain Nonessential Amino Acids in Selected Hawaii Fish
Authors: CABBAT FELICITAS SAMBAJON , STANDAL BLUEBELL R.
Published: August 2006

Essential amino acids were determined by column chromatography for 5 varieties of fish popular as food in Hawaii. Recoveries for the amino acids studied were good, ranging from 98.7 to 102.2%. The content of essential as well as certain nonessential amino. acids was uniform for all the fish investigated, and the values of valine were higher than cited by other authors. There was no marked difference in the essential amino acid composition of the octopus and the four vertebrates. The proportions of the essential amino acids were compared with the proportions in the FAO “Provisional Pattern” and whole egg protein, and the protein scores were calculated. Favorable comparisons were obtained with the FAO pattern. Leucine and phenylalanine were somewhat limiting for all fish when compared with whole egg protein. The content of nonessential amino acids (histidine, glycine, glutamic acid, alanine, and proline) was comparable with ranges reported for other fish.
Cross‐Sectional Tenderness Variations Among Six Locations of Pork Longissimus Dorsi
Authors: ALSMEYER R. H. , THORNTON J. W. , HINER R. L.
Published: August 2006

Certain cross‐sectional variations in tenderness were studied among 97 pork loin roasts by panel, Warner‐Bratzler shear, and the slice tenderness evaluator (STE). This instrument, used with a universal testing machine and load cell, first punctures and then shears off circular meat wafers 3/8‐inch in diameter. Longissimus dorsi (loin‐eye) slices from heated roasts were graphically partitioned into six locations (two each from the dorsal, medial, and lateral areas) and resistances to STE puncture and shear were recorded. The lateral locations were the most tender, and medial locations the least tender. Correlation of panel scores with STE values was greatest for the toughest areas. Simple correlations between STE values and panel score were highly significant, with stronger relationships being noted between panel and STE shear. The noticeable difference in tenderness observed among the six pork loin‐eye locations emphasizes the importance of careful and consistent sampling methods.
Water Activity of Flour at High Moisture Contents as Measured with a Pressure Membrane Cell
Authors: GUR‐ARIEH C. , NELSON A. I. , STEINBERG M. P. , WEI L. S.
Published: August 2006

A method was developed for the determination of water activities of flour at high moisture contents. In this method a flour sample was allowed to equilibrate with water contained in a porous membrane while under a certain constant mechanical pressure. The cell was fitted with a porous membrane which allowed the transfer. of moisture from and to the sample. After equilibrium was achieved the sample was analyzed for moisture content. A thermodynamic relationship enabled calculation of the water activity corresponding to the pressure used in the cell. Results obtained with this method were in agreement with those obtained with the constant‐relative‐humidity desiccator technique in the over‐lapping range of water activities. The two methods were also in agreement that the water activity of flour was not affected by the particle size distribution.
Volatile Components of Tomatoes
Authors: PYNE A. W. , WICK E. L.
Published: August 2006

Methods were developed for the preparation in reproducible yield (2–5 ppm) of odor concentrate from fresh ripe tomatoes. Sufficient concentrate was obtained to allow its separation by gas chromatography and collection of its components for direct investigation. Examination of the fractions resulted in rigorous identification of previously unknown tomato constituents.
The Influence of Ante‐Mortem Factors and Gamma Irradiation on the ‐Degradation of 5′‐Ribonucleotides in the Muscle f English Sole (Parophrys vetulus)
Authors: GUARDIA ENRIQUE J. , DOLLAR ALEXANDER M.
Published: August 2006

The influence of feeding, activity and pasteurizing doses of gamma irradiation on the nucleotide composition and breakdown in English sole (Parophrys vetulus) was studied. Feeding did not cause any significant change in the total amount of nucleotides. Active fish had lower amounts of ATP and increased levels of IMP, but this difference was not significant after they had been stored 7 days in ice. In contrast to the results reported for other species of sole, inosine was present in English sole after 7 days in ice. Irradiation, 0.5 and 1.0 Mrad, did not affect the changes in the nucleoside and nucleotide composition.
The Fatty Acid Composition of Free and Bound Lipids in Freeze‐Dried Meats
Authors: GIAM I. , DUGAN L. R.
Published: August 2006

The fatty acid composition of free and bound lipids in freeze‐dried pork, lamb, and beef was determined by gas‐liquid chromatography (GLC). Both raw and cooked samples were studied to establish whether cooking affected the fatty acid content of either fraction. Sixteen acids were identified in pork, lamb, and beef. In the bound lipids fraction, traces of saturated C13, C15, and C17 were evident. Three peaks remained unidentified. These unknown peaks are probably unsaturated acids, although the possibility that they may be oxidation products cannot be ruled out entirely. The bound lipids fraction of the meat samples studied was found to have a greater quantity of polyunsaturated fatty acids than the free lipids fraction. The linoleic, behenic, and arachidonic acid content of the bound lipids exceeded that of the free lipids fraction. Cooking prior to freeze‐drying appeared to have no significant influence on the fatty acid composition of either free or bound lipids. Lamb and beef are similar to each other in fatty acid composition, and quite different from pork. The myristic and myristoleic acid content is higher in lamb and beef than in pork, but the linoleic and arachidonic acid content of pork exceeds that of lamb and beef.
Purification and Certain Properties of Avocado Polygalacturonase
Authors: REYMOND DOMINIQUE , PHAFF H. J.
Published: August 2006

A procedure was developed for the extraction of polygalacturonase (PC) from avocado mesocarp. PG, which is absent from immature fruit, begins to develop at the blossom end and progresses toward the stem end. By ammonium sulfate fractionation, ion‐exchange chromatography, and the use of calcium phosphate gel, a four‐step procedure was developed resulting in a 36‐fold purification in terms of specific activity. Avocado PG causes a random hydrolysis of polygalacturonic acid to D‐galacturonic acid; it has an optimum pH of 5.5 in sodium acetate buffer. Partial inhibition was caused by ammonium, potassium, and phosphate ions, and inhibition was nearly complete by polymeta‐phosphate. Evidence is presented for the presence of a natural inhibitor of avocado PG in mesocarp tissue.
Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5‐Dimethyl‐4‐Hydroxy‐3(2H)‐Furanone
Authors: RODIN J. O. , HIMEL CHESTER M. , SILVERSTEIN ROBERT M. , LEEPER ROBERT W. , GORTNER WILLIS A.
Published: August 2006

An unstable compound with an intense odor of “burnt pineapple” was isolated as a major component of a pineapple flavor concentrate. This compound was tentatively identified as 2,5‐dimethyl‐P‐hydroxy‐3(2H)‐furanone (I).
The Anthocyanin Pigments of Boysenberries
Authors: LUH B. S. , STACHOWICZ K. , HSIA C. L.
Published: August 2006

Anthocyanins in boysenberries were extracted and purified by ion‐exchange and paper chromatographic methods. The pigments were identified by R1 values, sugar moiety, alkaline degradation products of the aglycone, partial acid hydrolysis, and absorption spectra. The major pigments were shown to be cyanidin 3‐mono‐glucoside and cyanidin 3‐diglucoside. Also present were smaller amounts of cyanidin 3‐rhamnoglucoside and cyanidin 3‐rhamnoglucosido‐5‐glucoside.
Control of Protein Level of Algae, Chlorella
Authors: TAUB FRIEDA B. , DOLLAR A. M.
Published: August 2006

Chlorella pyrenoidosa No. 71105, grown under limited nitrate conditions (1mM NO‐s) had protein levels of 21–6470 of the total dry weight when grown in continuous culture, and only 5–20% protein when grown as stationary cultures. Light limited both the protein fixation and the total production of dry algal tissue. Protein per liter increased with light, but at a slower rate than total dry weight, resulting in yields of greater protein per liter but cells of lower percentage of protein. Up to limiting concentrations of nitrate the algal yield (dry matter) was directly proportional to light received. The conversion of light energy to net chemical energy was between 3 and 13%.
Analysis of the Terpene and Sesquiterpene Hydrocarbons in Some Citrus Oils
Authors: HUNTER G. L. K. , BROGDEN W. B.
Published: August 2006

The terpene and sesquiterpene hydrocarbons in various citrus essential oils are analyzed in a two‐step procedure. During the first step, the oxygen‐containing compounds are removed by column chromatography. In the second step, the terpenoid‐free oil is analyzed by gas chromatography, using a small sample to obtain the terpene analysis and a larger sample to obtain the sesquiterpene analysis. It was found expedient to increase the temperature during the analysis to shorten the sesquiterpene elution time. This method has been applied to different types of orange and grapefruit oils, also to tangerine, lemon, and lime oils. It is now possible to obtain a rapid evaluation of the hydrocarbons in these essential oils. A semi‐quantitative relationship between the hydrocarbons in the individual oils and between various oils can be obtained directly from the chromatograms. The identity of the constituents was determined by infrared and mass spectroseopy, and the wide compositional variations between the oils are discussed.
Isolation and Identification of Volatile Components from High‐Temperature‐Cured Off‐Flavor Peanuts
Authors: PATTEE H. E. , BEASLEY E. O. , SINGLETON J. A.
Published: August 2006

This paper describes isolation, separation, and partial identification of 21 volatile components from high‐temperature‐cured off‐flavor peanuts. Isolation was accomplished by vacuum distillation. Separation was achieved by gas chromatography, using diisodecylphthlate and polyethylene glycol 600. Identification was based upon relative retention volumes on the two columns used and functional group analysis. Eleven of the 21 compounds were identified: formaldehyde, acetaldehyde, ethanol, acetone isobutyraldehyde, ethyl acetate, butyraldehyde, isovaleraldehyde, 2‐methyl valeraldehyde, methyl butyl ketone and hexaldehyde. Three others were partially identified.
Free Amino Acid Content of Chicken Muscle from Broilers and Hens
Authors: MILLER JULIUS H. , DAWSON L. E. , BAUER DORIS H.
Published: August 2006

Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.
The Effect of Boron on the Lipid Content and Discoloration of Potatoes
Authors: MONDY N. I. , BOURQUE A. , BRESLOW B. , MATTICK L. R.
Published: August 2006

Ontario, Katahdin, and Pontiac potatoes grown with and without boron foliar spray were examined for discoloration and lipid content. The lipid was fractionated into free fatty acids, neutral fat, and phospholipids. The free fatty acids from each of the three fractions were esterified and determined quantitatively by gas chromatography. Discoloration was measured with a Hunter color‐difference meter.

The total lipid of all three varieties was higher in potatoes treated with boron than in the control potatoes. Cortex tissue was significantly higher in lipid content that center tissue. Pontiac potatoes, the variety most resistant to discoloration, had the highest lipid content. The phospholipid fraction of all three varieties was higher in the potatoes treated with boron, and the neutral‐fat fraction was higher in Pontiac potatoes treated with boron than in untreated potatoes.

Treatment of potatoes with boron tended to increase the amount of unsaturated and decrease the amount of saturated fatty acids. The free fatty acid fractions of potatoes receiving boron treatment were lower in palmitic and higher in linoleic acid than the control, the neutral fat fraction was higher in linolenic acid, and the phospholipid fraction was lower in palmitic acid. Potatoes receiving boron discolored less than control potatoes.
The Ionization Behavior of Some Poly (Meta) Phosphates Used in Food Products
Authors: BATRA S. C.
Published: August 2006

The degree of ionization of some sodium polyphosphates used in the food industry was determined with sodium ion electrodes. The effect of the presence of the calcium ion on the ionization of these phosphates was also studied. Sodium orthophosphate completely dissociated in solution, with the degree of dissociation of the polyphosphates inversely proportional to the number of P atoms in the chain or the ring. The addition of calcium enhanced the dissociation of the polyphosphate and lowered the pH in each case.
Studies on the Gelatinization of Starch I. Competition for water by protein and cellulose derivatives
Authors: WATSON C. A. , JOHNSON JOHN A.
Published: August 2006

Some effects of egg albumen, gelatin, methyl cellulose c(MC) and carboxymethyl cellulose (CMC) on the gelatinization of unmodified corn and waxy maize starches are reported. The effect of increasing concentrations of those four substances on gelatinization of the starch was determined at 70, 80, and 100°C, and with 40, 60, and 80% moisture. The main criterion for the amount of gelatinization was the susceptibility of the starch to beta‐amylase.

Albumen, at the higher concentrations employed, inhibited gelatinization of the starches heated at 70°C with 60 and 80% moisture but did not affect degree of gelatinization at higher moisture levels or at higher temperatures. Gelatin inhibited gelatinization of the starches heated at 70°C more than did albumen, and inhibited to some degree the gelatinization of starches heated to 80°C with 60% moisture. At higher moisture levels and temperatures, gelatin had no effect on extent of starch gelatinization. Methyl cellulose significantly affected starch gelatinization at 70°C but had less and no effect at 80 and 100°C, respectively. Carboxymethyl cellulose had pronounced effect on starch gelatinization at all temperatures and moisture levels except the 80% moisture level system heated at 100°C.

In bread dough containing between 36 to 38% moisture, starch gelatinization increased with temperature in the center of the loaf. The rate of increase of starch gelatinization was less than the rate of increase of temperature during baking.
A Comparison of Glycolysis and Associated Changes in Light and Dark Portions of the Porcine Semitendinosus
Authors: BEECHER G. R. , BRISKEY E. J. , HOEKSTRA W. G.
Published: August 2006

Post‐mortem glycolysis and related properties in light and dark portions of porcine semitendinosus were studied to determine differences in composition as well as rate and extent of change at two post‐mortem holding temperatures. These post‐mortem changes in the light and dark portions of the semitendinosus were studied in animals evidencing a death reaction, after insensibilization by a captive‐bolt pistol, as well as in animals which were insensibilized by sodium pento‐barbital which yielded no evident death reaction. Dark‐muscle portions contained higher initial values for pH and glycogen and exhibited a shorter delay phase of rigor mortis. Lowering the post‐mortem holding temperatures from 37 to 4°C slowed post‐mortem glycolysis and increased the water‐binding capacity in both muscle portions. Lactic acid concentrations (24 hr) in both portions were similar at both post‐mortem holding temperatures. Insensibilization with sodium pento‐barbital slowed post‐mortem glyeolysis but increased the accumulation of lactic acid in both portions. The delay phase of rigor mortis from animals injected with sodium pento‐barbital was lengthened more in the light portions than in the dark portions. These studies indicate that only light muscle portions have an increased glycolytic rate which may be attributable to the struggle associated with the death reaction upon insensibilization with a captive‐bolt pistol.
Porcine Muscle Properties. B. Relation to Naturally Occurring and Artificially Induced Variation in Heart and Respiration Rates
Authors: FORREST J. C. , KASTENSCHMIDT L. L. , BEECHER G. R. , GRUMMER R. H. , HOEKSTRA W. G. , BRISKEY E. J.
Published: August 2006

Studies were conducted to: 1) investigate the association between the physiological parameters heart and respiration rates, and the postmortem properties of muscle; and 2) determine the physiological response of the pig to experimentally‐imposed, abrupt changes in environmental temperature immediately prior to slaughter. In the first phase of these studies, observations were made on 55 untreated pigs representing 4 breeds. Heart and respiration rates were determined on restrained animals in standing position, just before slaughter. Abnormally high heart and respiration rates were observed under these conditions in comparison with resting rates. Nevertheless, very high heart and respiration rates, immediately prior to slaughter, were associated with rapid rates of post‐mortem muscle pH decline, low post‐mortem pH values and pale, soft, exudative musculature. In the second phase of these studies, a group of 42 Poland China pigs were subjected to 7 ante‐mortem temperature treatments. Warm treatment resulted in marked increases in respiration rates and wide variations in heart rates. Cold treatments generally decreased both respiration and heart rates. In the combination treatments, a change from warm to cold environment tended to restore respiration rate to pretreatment levels. Both respiration and heart rate tended to increase as muscle temperature increased. Drastic increases in heart rates due to warm treatment were associated with the development of extremely pale, soft, exudative musculature.
Chemical and Physiological Changes in Lime Fruits During and After Storage
Authors: EAKS IRVING L. , MASIAS ESTUARDO
Published: August 2006

The rates of deterioration, weight loss, color change, and respiratory rate of lime fruits were determined during storage for 4, 6, 8, 10, and 12 weeks at 5, 7.5, and 10°C and after transfer to 20°C following the above storage treatments. The surface treatments compared were control, mineral oil, and wax. Changes in weight, juice content and soluble solids, acidity, and ascorbic acid in the juice were recorded during 4 and 8 weeks of storage at 5, 7.5, and 10°C and after one week at 20°C following the above storage treatments. The respiratory rate of limes at 20°C following storage was greater than limes placed directly at 20°C; the increase being greater, the lower the initial storage temperature, and the longer the duration of the initial storage period. Lime fruits to be stored and subsequently marketed at room temperatures should be waxed and stored at about 7.5°C for a period not to exceed 8 weeks. The amount of juice and the soluble solids, acid and ascorbic acid contents in the juice increased during storage based on the original fresh weight of the fruit. On a concentration basis, ascorbic acid decreased during storage. The relationship of changes after transfer to 20°C and chilling injury are discussed.
Factors Affecting the Nutritional Quality of Cottonseed Meals
Authors: BRAHAM J. EDGAR , ELÍAS LUIZ G. , BRESSANI RICARDO
Published: August 2006

Eighteen samples of cottonseed oil meals from different countries in Central America were analyzed for proximate composition, free and total gossypol, epsilon‐amino lysine groups and lysine, methionine, and threonine content. The meals were fed to weanling rats at a 10% protein level for 8 weeks, and protein efficiency ratios were determined at 4 and 8 weeks. The results showed a significant positive correlation between epsilon‐amino groups of lysine content and PER and a negative correlation between weight gain and total gossypol content as well as between residual oil content and PER, or weight gain. L‐lysine supplementation alone did not improve a poor‐quality meal, while exhaustive extraction of the oil did increase the PER. The possibility of heat damage to the residual oil during the process of extraction was discussed.
Palatability and Quantity of Pork as Influenced by Breed and Fatness
Authors: HINER R. L. , THORNTON J. W. , ALSMEYER R. H.
Published: August 2006

The influence of breed, sex, and fatness on the quantity and eating quality of loins from 119 Duroc and 111 Yorkshire pigs was studied. Duroc pigs had significantly more intramuscular fat, smaller longissimus dorsi area, more tender, juicier loins, and less separable lean in the ham than Yorkshire pigs. Among Durocs, barrows had more desirable lean flavor than gilts. Among Yorkshires, barrows had more desirable fat flavor than gilts. In both breeds, an increase in backfat thickness was accompanied by a significant linear decrease in separable lean and increase in separable fat of the ham. Correlations among quantity indices and eating quality indicated that indices of quantity were not related to eating quality.
Porcine Muscle Properties. A. Alteration of Glycolysis by Artificially Induced Changes in Ambient Temperature
Authors: KASTENSCHMIDT L. L. , BEECHER G. R. , FORREST J. C. , HOEKSTRA W. G. , BRISKEY E. J.
Published: August 2006

Relatively mild preslaughter temperature treatments, involving warm air, cold air, and cold air with an ice‐water spray, were administered, singly and in various combinations, to simulate extremes in environmental conditions and fluctuations. Cold‐air treatment improved mean 24‐hr color‐structure scores and expressible‐juice ratios, although a few animals responded adversely to this treatment given singly. Improvement in these parameters was the most significant and consistent in the muscles of pigs subjected to a change from a warm‐air to cold‐air environment. Rate of pH decline was significantly slower (P <.05) in muscles of pigs from groups involving warm‐to‐cold treatments than in control animals. Although glycogen and lactic acid levels at death were altered by treatment, glycogen levels were decreased the most by the warm‐to‐cold treatments. These improvements resulting from a change in environment from warm to cold, were observed even though the treatments were not severe enough to cause a decrease in muscle temperature. Thus, a sudden change from a warm‐air to a cold‐air ante‐mortem temperature, even when of short duration and not severe enough to reduce muscle temperature at death to levels below normal, altered the post‐mortem glycolytic rate and associated properties of porcine muscle, and improved meat quality.
Changes and Variations in the Pectic Constitution of Ripening Peaches as Related to Product Firmness
Authors: SHEWFELT A. L.
Published: August 2006

Samples of 6 commercial varieties of peaches–5 freestone (Ranger, Triogem, Sun‐high, Elberta, and Afterglow), and 1 clingstone (Ambergem)–were examined at 4 stages of postharvest ripeness. Fresh fruit samples were tested for firmness and analyzed for pectin‐esterase activity and for three pectin fractions (water‐soluble, Versene‐soluble, and Versene‐insoluble). Shear press readings were taken on the corresponding canned samples as well as subjective firmness ratings for each variety at each stage of ripeness.

In Ambergem, the proportions of the three pectin fractions remained relatively constant in fruits held 4 days at 25°C. In freestone peaches, the proportion of water‐soluble pectin increased rapidly at the expense of the other two fractions. There were significant statistical differences between the freestone varieties in the proportions of Versene‐soluble pectin retained with advancing ripeness. The differences in pectin constitution were related to the firmness of the fresh and canned products. Pectin‐esterase activity was markedly lower for Elberta than for the other freestone varieties. The level of pectinesterase activity was not in itself related to firmness retention but may be involved indirectly in demethylation for cationic‐binding.
Changes in Lipid Composition in Maturing Wheat
Authors: DAFTARY R. D. , POMERANZ Y.
Published: August 2006

Changes in lipid composition during wheat development were followed by qualitative and quantitative thin‐layer chromatography (TLC) and by fractionation on silicic acid columns. Development of the wheats was accompanied by a slight decrease of lipid content on an as‐is basis, and by almost doubling of lipids on a kernel basis. Free fatty acids in mature wheat were less than half the amount in wheat 21–23 days preceding ripeness. A similar decrease was found in the levels of mono‐ and diglycerides. No consistent changes were found in phospho‐lipid fractions of lipids extracted from wheat at various stages of maturity. Carotenoid pigments disappeared as the wheat kernel developed and matured.
A Comparison of Methods for the Microscopic Examination of Frozen Tissue
Authors: VAN HULLE GLENN , FENNEMA O. , POWRIE W. D.
Published: August 2006

Crystallization of water in tissue has received considerable study (Heard, 1955a, b; Maurer and Murray, 1951; Meryman, 1957; Parkes, 1957; Smith, 1961; Woodroof et al., 1946). In many instances the conclusions concerning tissue disruption and crystal location (intra‐ or extracellular) are based on observations of specimens from which the ice crystals have been removed. The ice is usually removed by lyophilization, solvent extraction, or a combination of the two (Humason, 1962; Sass, 1961; Heard, 1955 a, b; Rapatz and Luyet, 1959). Specimens prepared in this manner contain numerous voids which, according to Parkes (1957, p. 524) “presumably represent the spaces occupied by ice crystals.” To our knowledge, no one has published information demonstrating how accurately the void spaces represent the size and location of ice crystals. The information which follows should be of some value in that respect.
Direct Determination of Aroma Compounds as an Index of Pear Maturity
Authors: HEINZ D. E. , CREVELING R. K. , JENNINGS W. G.
Published: August 2006

The production of esters of trans:2‐cis:4‐decadienoic acid, which have been identified as contributory flavor compounds of Bartlett pear, are shown to increase rapidly at the climacteric, and continue to increase as ethylene and CO2 production decline. The production of the decadienoates can he readily followed by ultraviolet spectrophotometry, and their measurement offers a simple and convenient criterion of fruit maturity that is a direct function of fruit flavor. Gamma irradiation of pears, which produces a flavorless and subnormal fruit, also severely inhibits the production of the decadienoates.
Effect of Frozen Storage on Parathion Residues
Authors: BECKMAN HERMAN , THORNBURG WAYNE
Published: August 2006

A field experiment for the control of aphids on spinach with parathion was conducted to develop data for a complete decline curve following treatment. Data show that a tolerance of 1 ppm cannot be achieved within the seven‐day withdrawal period. Data were then developed over a six‐month period of frozen storage for residue levels. The program allowed a comparative study of methods of analysis, a study of extraction methods, and a study of the residue level of parathion on spinach over an extended period of frozen storage. The effect of storage on the parathion residues is discussed.
Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and γ‐Caprolactone
Authors: SILVERSTEIN ROBERT M. , RODIN J.O. , HIMEL C. M. , LEEPER ROBERT W.
Published: August 2006

Chavicol (p‐allylphenol) and γ‐caprolactone were isolated from a fresh pineapple concentrate and identified by mass, infrared, and NMR spectrometry.
Isolation and Identification of the Volatile Fatty Acids Present in Hickory Sawdust Smoke
Authors: HAMID H. A. , SAFFLE R. L.
Published: August 2006

Acetic, propionic, butyric, isovaleric, n‐valeric, isocaproie, and n‐caproic acids were identified in hickory sawdust smoke by gas chromatography, and the relative amounts of each were determined. Formic acid could not be identified, because the flame ionization detector was not sensitive to this acid. A total of eight columns were evaluated, and three of these which gave best separation were used for identification by retention times as well as infrared spectrophotometry.
Simple Mathematical Solutions of Problems Associated with Heat Sterilization of Milk
Authors: KLOSTERGAARD HENRY
Published: August 2006

Three simple equations have been developed along with tabulated values that allow calculation of sterilizing time, sterilizing value, or heat penetration factor for a process when only two of the three are known. A short trial‐and‐error calculation can yield the retort temperature if other data are known. A mathematical derivation associated with the problem is included as an appendix.
Physiological Changes Induced by Gamma Irradiation of Bacteria From Shrimp
Authors: LIUZZO JOSEPH A. , NOVAK ARTHUR F. , ORTEGO JESSE R.
Published: August 2006

The morphology and metabolism of seven radiation‐resistant bacteria isolated from fresh Gulf shrimp were studied to ascertain if radiation altered their characteristics. Radiation‐induced differences were observed in optimum incubation temperature, chromogenesis, carbohydrate and vitamin utilization, and action on litmus milk.
A Laboratory Study of Farm Processing of Cocoa Beans for Industrial Use
Authors: LEVANON YEHUDA , ROSSETINI STELA M. O.
Published: August 2006

Two distinct stages of the farm processing of cocoa beans were recognized: biofermentation with living cells, with resulting metabolites which influence the subsequent stage; and chemofermentation due to the enzymes produced in the previous stage, with living cells not involved. The chocolate flavor resulting from fermentation is seemingly due to the enzymatic digestion. The enzymes are not present in the pulp or in the beans but inside the yeast cells autolyzing in the fermentation boxes or piles.
Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats
Authors: HACKLER L. R. , VAN BUREN J. P. , STEINKRAUS K. H. , EL RAWI I. , HAND D. B.
Published: August 2006

The effect of heating soymilk at 93 and 121°C for varying periods was evaluated in weanling rats. Also determined were trypsin inhibitor retention and available lysine values. Cooking soymilk 1–6 hr at 93 °C had no adverse effect on protein efficiency, growth, or available lysine. With cooking for 32 min at 121°C in contrast, there was a definite decline in protein efficiency ratio, and an indication that available lysine was declining. The drop in available lysine was greater after the soymilk had been heated 40 min at 121°C. The results indicate that the protein efficiency ratio of heat‐processed soymilk is dependent upon both time and temperature of treatment. Also evaluated was the effect of spray‐drying temperature and drying method on the nutritional quality of soymilk. The results indicate that an inlet temperature of 277°C or higher causes a drop in the utilization of soymilk protein, with a concurrent drop in the available lysine. Various methods of drying (spray, vacuum roll, atmospheric roll, and freeze) soymilk did not alter the nutritional quality of the protein to any great extent, although the data obtained for the freeze‐dried soymilk did show a slightly lower growth rate and PER value. Available lysine data obtained for the heat‐processed soymilk appear to be a better indication of protein quality in overheated soymilk than in underheated samples. The percentage of trypsin inhibitor retained, on the other hand, appears to be a good criterion for underheated but not for overheated soymilk samples.
Effect of Temperature and Pressure on the Sorption of Water Vapor by Freeze‐Dried Food Materials
Authors: SARAVACOS G. D. , STINCHFIELD R. M.
Published: August 2006

The equilibrium isotherms and the rates of adsorption and desorption of water vapor by selected freeze‐dried food materials were studied between −20 and 50°C with a spring‐balance sorption apparatus. In simple freeze‐dried gels (starch, gelatin) the quantity of adsorbed water at equilibrium increased as the temperature was lowered from 50 to 0°C, and it remained almost constant below 0°C. In freeze‐dried foods (potato, peach, and raw beef) and sugar‐containing starch gel, adsorption was maximum at between 10 and 30°C. The equilibrium vapor pressure of simple gels followed the Clausius‐Clapeyron equation throughout the temperature range studied, and the same relationship applied to the foods at the high and low temperature regions, with a change of slope at about 20°C. The rates of adsorption and desorption at a pressure of 0.1 mm Hg remained constant at temperatures below 0°C, and they increased linearly as the temperature was increased from 0 to 50°C. As the pressure was raised from 0.1 mm Hg to atmospheric, the rates of adsorption at 30°C decreased by a factor of about 100. The adsorption rates at atmospheric pressure increased exponentially with the temperature between 0 and 50°C. The results are discussed in relation to the freeze‐drying operation.
Automated Analysis of Hypoxanthine
Authors: JONES N. R. , MURRAY J. , BURT J. R.
Published: August 2006

Hypoxanthine concentration is a useful index of the quality of flesh foods. A rapid manual assay of the purine was automated by modifying commercially available proportioning and spectrophotometric equipment. Extracts are sampled serially and mixed with xanthine oxidase and buffer. After reaction at 37° in a time‐delay coil, the mixture passes through a low‐volume flow‐through cell, where its absorption at 290 mμ (and hence uric acid production from hypoxanthine) is monitored continually. Concentrations are estimated by reference to standards and blanks.
Meat Flavor. I. Fractionation of Water‐Soluble Flavor Precursors of Beef
Authors: WASSERMAN AARON E. , GRAY NATALIE
Published: August 2006

Water‐soluble extracts of beef contain flavor precursors of compounds responsible for a characteristic broiled steak aroma. Dialysis separated the extract into a nondialyzable high‐molecular‐weight fraction having a brothy odor during boiling, and a low‐molecular‐weight fraction having a broiled‐steak odor when pyrolyzed. The fraction responsible for the broiled‐steak aroma was separated on ion‐exchange resins. An aromatic fraction was obtained containing amino acids and peptides. Although sugars have been found in previously described flavor fractions, no sugars were found in this material.
Stability of Nitrogenous Compounds and Lipids During Storage of Freeze‐Dried Raw Beef and
Authors: EL‐GHARBAWI MOHAMED I. , DUGAN L. R.
Published: August 2006

The solubility of the nitrogenous compounds of freeze‐dried raw beef was observed to change during storage in cans with controlled oxygen‐nitrogen atmospheres. Generally, total soluble nitrogen, soluble protein nitrogen, and soluble nonprotein nitrogen decreased with increasing storage time and initial concentration of oxygen in the can atmosphere. Free amino groups also decreased during storage, and this change was dependent on both initial oxygen content of the storage atmosphere and time.

Dried beef tissue lipids were fractionated into neutral fat and phospholipids by silicic acid. The fatty acid composition of each fraction, determined by gas‐liquid chromatography, was observed to change from oxidation during storage. Oxidation of tissue lipids seems to occur in two stages: the phospholipids are oxidized first, and the neutral fat autoxidizes later. Also, loss of the unsaturated fatty acids was more pronounced in the phospholipid fraction than in the neutral fat.
Composition of Orange Juice Cloud
Authors: SCOTT W. CLIFFORD , KEW THEO. J. , VELDHUIS M. K.
Published: August 2006

Reported for the first time are analyses of materials identified with and contributing to the cloud of orange juice. Hexane‐soluble materials provided up to one‐fourth of the cloud‐producing components. In contrast to the composition of structural components of the fruit, cloud components insoluble in alcohol, acetone, and hexane were shown to be rich in nitrogen (ca. 7%), pectins (ca. 80%), and phosphorus (ca. 1.5% as the pentoxide) and to be very low in cellulosic components (ca. 2–5%). This is evidence that cloud originates in the juice cells rather than from mechanical disintegration of structural tissue. No appreciable difference in cloud composition was observed between fruit varieties or between freeze‐damaged and normal fruit.
Lemon Juice Composition. IV. Carotenoid and Sterol Content
Authors: VANDERCOOK CARL E. , YOKOYAMA HENRY
Published: August 2006

The carotenoids and sterols of lemon juice from various sources were measured. The average total carotenoid contents for reconstituted lemon juice concentrate and for fresh juice from coastal, desert, and Italian lemons were respectively 49, 50, 40, and 45 μg β‐carotene/l00 ml juice. The average respective sterol values were 8.28, 8.99, 9.10, and 8.46 mg β‐sitosterol/l00 ml juice. The major lemon juice sterol was β‐sitosterol. The correlation between citric acid, carotenoids, and sterols was too low to be useful in the multiple regression analysis equation for the prediction of citric acid.
Radiation Resistance of Spores of Clostridium Species In Aqueous Suspension
Authors: ROBERTS T. A. , INGRAM M.
Published: August 2006

Data are presented enabling survivor curves under gamma rays to be constructed for un‐heated spores of the following Clostridia: Cl. aerofoetidum; Cl. bifermentans; Cl. botulinum types A, B, C, D, E, and F; Cl. butyricum; Cl. caloritolerans; Cl. chauvoei; Cl. histolyticum; Cl. fallax; Cl. oedematiens types A, B, and C; Cl. septicum; Cl. sordellii; Cl. sphenoides; Cl. sporogenes; Cl. subterminale; Cl. tertium; Cl. tetanomorphum; Cl. welchii types A, B, C, E, and F. After irradiation at 18–23°C, curves comprised a “shoulder” extending to about 0.25–0.35 Mrad, followed by an exponential kill over 6–8 log cycles with a decimal reduction value from 0.08 to 0.25 Mrad.
Comparative Susceptibility of Chicken, Duck and Turkey Eggs to Microbial Invasion
Authors: BROWN W. E. , BAKER R. C. , NAYLOR H. B.
Published: August 2006

Duck eggs were the most susceptible to bacterial spoilage, and turkey eggs were at least as resistant as chicken eggs and in some experiments appeared significantly more resistant. Under storage for 6 weeks at room temperature, however, the ability to resist bacteria was essentially unchanged in duck eggs and very markedly lowered in chicken eggs. Similarly, duck eggs lost very little quality (Haugh units) upon prolonged storage, and chicken eggs lost interior quality much faster. Bacterial penetration studies of chicken and duck exterior structures with model systems demonstrated that the outer shell membrane was the least resistant, followed by the shell and then the inner shell membrane. No consistent or significant differences in bacterial penetration were found between chicken and duck eggs, although the inner shell membrane of the former was thicker than that of the latter. Egg albumen was implicated as a major barrier to bacterial egg spoilage; conalbumin was an important inhibitor in egg white.
Evaluation of Sugar‐Acid‐Sweetness Relationships in Orange Juice by a Response Surface Approach
Authors: GORDON JOAN
Published: August 2006

The effects of added sugar and acid on the sweetness of orange juice were evaluated by the response surfaces estimated from a central composite, second‐order design in incomplete blocks. First‐order polynomials were sufficient to describe intensity responses, but a second‐order polynomial was needed to describe acceptability.
Some Characteristics of Eggplant and Avocado Polyphenolases
Authors: KNAPP F. W.
Published: August 2006

Eggplant polyphenolase oxidized chlorogenic acid much faster than it did any other substrate. In contrast, the substrate oxidized most rapidly by the avocado preparation was nordi‐hydroguaiaretic acid (NDGA), followed by catechin and catechin. Resorcinol was a moderately effective competitive inhibitor (Kt= 0.02M), whereas hydroquinone (Kt= 0.005M) was a slightly less potent noncompetitive inhibitor. All the chlorides tested depressed eggplant polyphenolase activity to a similar but limited extent. The copper‐chelating agents 1‐phenyl‐2‐thiourea and sodium diethyldithio‐carbamate were powerful inhibitors; the former (Kt= 0.01mM) was shown to act non‐competitively.
Fiber Arrangement and Micro‐Structure of Bovine Longissimus Dorsi Muscle
Authors: EISENHUT R. C. , CASSENS R. G. , BRAY R. W. , BRISKEY E. J.
Published: August 2006

An experiment was conducted to establish the fiber arrangement and micro‐structure at three sites in the longissimus dorsi of horizontally placed and vertically suspended bovine carcass sides. Fiber angles, from transverse processes, increased markedly from anterior to posterior positions. Conversely, the fiber angles, from the spinous processes, decreased from anterior to posterior positions. In comparison with horizontal placement, vertical suspension released some of the tension on the longissimus dorsi and allowed rearrangement of its internal construction. This rearrange. ment was noted by larger angles, from both the transverse and spinous processes, and shorter sarcomeres in the vertically suspended than in the horizontally placed sides. Differences were also observed in muscle shape and marbling coarseness.
Storage‐ and Heat‐induced Changes in the Microscopic Appearance of Rabbit Muscle
Authors: PAUL PAULINE C.
Published: August 2006

A study was made of the effects of length of cold storage and of heating on histological appearance of muscles from 4–5‐month‐old rabbits. The rabbit muscles appeared to contain little if any elastin except in and around blood vessels. The changes in histological appearance with increasing cold storage and with heating resembled in general those found in beef, although there were several exceptions. The rabbit muscle fibers showed less tendency to granulate, but the contraction nodes tended to disappear with longer storage, especially in the heated tissue. Also, at the longer storage times, heating tended to destroy even the granulated structure of collagen, reducing it to an amorphous state. Within the muscle bundles, rabbit muscles appeared to have more fine strands of collagen in the endomysium than did beef. Also, within the bundles, heating appeared to produce some granulation from the muscle fibers themselves, from the fine collagen strands, and from the endomysial reticulum, rather than primarily from the muscle fibers as in beef.
Volatiles from Grapes I. Some Volatiles from Concord Essence
Authors: STEVENS K. L. , LEE A. , McFADDEN W. H. , TERANISHI R.
Published: August 2006

Concord grape essence was examined by GLC‐mass spectrometry and sixteen volatile components identified. Aside from ethyl acetate and ethanol, the most abundant was 2‐methyl‐3‐buten‐2‐ol. Preliminary information on several other components has been obtained.
The Isolation of Asym‐Monoethylcitrate from Avocado Fruit
Authors: JANSEN EUGENE F. , PALMER KENNETH J. , LUNDIN ROBERT E.
Published: August 2006

Asym‐monoethylcitrate was isolated from avocado fruit. Its identity was established by analysis, by its proton magnetic resonance, and by comparison with the synthetic ester, including X‐ray diffraction patterns. Approximately 6% of the citric acid of avocado fruit exists as its asym‐monoethyl ester. The ester exists in two crystalline forms of different melting points and different X‐ray diffraction patterns.
Effect of Curing Agents on the Growth and Survival of Food‐Poisoning Strains of Clostridium perfringens
Authors: GOUGH BOBBY J. , ALFORD JOHN A.
Published: August 2006

The effects of different combinations of curing salts (NaCl, NaNO3, NaNO2) and temperature on the growth, survival, and heat resistance of several strains of Clostridium perfringens were investigated. These strains were shown to survive and grow in concentrations of curing salts considerably higher than those used in normal curing operations. When used in conjunction with heat, the concentrations of curing salts required to affect cell survival were still well above those usually employed. Hams were pumped with curing brines inoculated with low concentrations of spores of a food‐poisoning strain of C. perfringens, then cured and smoked according to routine procedures, C. perfringens could still be isolated from the hams after cooling.

A simple procedure for preparing reproducible inocula of aged spores is described. These aged spores showed much greater resistance to heat after storage in meat‐brine mixtures than did spores from young sporulating cultures.
The Acidulant Properties of L‐aspartic Acid
Authors: STONE HERBERT
Published: August 2006

Preliminary studies suggest L‐aspartic acid possesses acidulant properties of potential use in foods. Present costs are not competitive with citric acid, though special application may exist. The concept of using amino acids as flavoring materials is suggested, with a second role in improving nutritional quality.
Fatty Acid Uptake and Esterification by Fish Muscle
Authors: HAMOSH M. , ATIA R. , SHAPIRO B.
Published: August 2006

Fresh carp muscle takes up fatty acid from a solution of bovine serum albumin—fatty acid complex, and converts a considerable part of the fatty acid taken up into glycerides. In this regard, brown muscle is much more active than white muscle. On storage of the muscle at −18° C, its ability to take up fatty acid is not impaired but its esterifying capacity is rapidly reduced to a low level. Upon storage at 0°C the esterifying capacity stayed intact for at least 24 hr.

Of various fatty acids tested, uptake is highest with the long‐chain acids (G‐G), with no marked difference due to unsaturation. Un‐saturated acids (oleic and linoleic) and a short‐chain acid (caprylic) are partly adsorbed to fish muscle proteins so strongly that they cannot be extracted with acid isopropanolheptane.
Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes
Authors: MONDY NELL I. , GEDDE‐DAHL SALLY B. , MOBLEY EMILY O.
Published: August 2006

The relationship of specific gravity to the phenolic content and enzymatic activity of Ontario potatoes grown in each of two consecutive years was studied. Phenolic content was found to be highest in tubers of highest specific gravity. Cytochrome oxidase activity tended to increase with increasing specific gravity up to the highest level, but, in each of the harvests studied, eytochrome oxidase activity dropped at the highest specific gravity level. Polyphenol oxidase, in relation to specific gravity, showed a trend opposite to that of cytochrome oxidase. Polyphenol oxidase activity decreased significantly with increasing specific gravity.