bluuebunny/crossref_metadata_2025 huggingface dataset:
Formation and Stability of Nitric Oxide Myoglobin I. Studies with Model Systems
Authors: REITH J. F. , SZAKALY M.
Published: August 2006

SUMMARY—

The rate and extent of the formation of nitric oxide myoglobin (NOMb) were studied in aqueous model solutions containing 1–1.5 mg Mb per ml, to which various substances were added to study their effect. Conversion of Mb to NOMb was optimum when 1 mol sodium nitrite per mol Mb was present, provided that the solution contained optimum sodium ascorbate (200 mob). Results were the same with sodium erythorbate, ascorbic acid, and erythorbic acid.

Cysteine also furthers the formation of NOMb; its optimum concentration was 100–200 mol per mol Mb, but even then the NOMb formation was appreciably lower than that found with ascorbate. The optimum nitrite concentration in the presence of cysteine was not less than 3 mols nitrite per mol Mb; this could be attributed to the chemical side reactions between nitrite and cysteine. Glutathion showed very little effect on the reaction between nitrite and Mb. The color intensity of NOMb was less in sodium chloride solution than in water. Sodium chloride also had an adverse effect on the formation of NOMb, but sodium nitrate and several sodium polyphosphates had no effect.

Ferrous sulfate, on the other hand, accelerated the formation and produced a higher final concentration of nitric oxide myoglobin. Higher temperature and lower pH during the formation of NOMb both markedly accelerated its velocity, but the optimum quantities of NOMb formed were about the same. Investigations of the stability of NOMb in model solutions on exposure to light while in contact with air showed that the ratio between the concentrations of Mb, nitrite, and ascorbate and pH are the decisive factors, and that cysteine, glutathion, potassium nitrate, and polyphosphates had no effect in this respect.
Properties of Pectin Fractions Separated on Diethylaminoethyl‐cellulose Columns
Authors: SMIT CHRISTIAN J. B. , BRYANT EDWIN F.
Published: August 2006

SUMMARY—

A sample of a commercial slow‐set citrus pectin was separated into its major fractions on diethylaminoethylcellulose columns using increasing concentrations of NaH2PO4 solution as the eluent.

The fraction eluted with the lowest concentration of NaH2PO4 had the highest methoxyl content, and later fractions, obtained with progressively increasing NaH2PO4 concentrations, showed progressively lower methoxyl values. The per cent esterification and equivalent weight also decreased in a similar manner. This decrease in methoxyl content from one fraction to the next was accompanied by an increase in setting times and jelly grades. By using a viscosity measurement in 1% Calgon, no regular change in molecular weight from one fraction to the next could be observed and none of the fractions had a molecular weight as high as the original pectin.
Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef
Authors: HUTCHINS BOBBIE K. , LIU THERESA H. P. , WATTS BETTY M.
Published: August 2006

SUMMARY—

The effect of chlortetracycline (CTC), oxytetracycline (OTC), papain, and refrigerator storage temperatures on metmyoglobin (MetMb) reducing activity (MRA) and oxygen utilizing capacity of ground raw beef was investigated. CTC did not affect either MRA or oxygen utilization. OTC showed variable effects on MRA but did not affect oxygen utilization. Papain increased MRA over that of controls, and papain treated samples maintained higher MRA longer than controls. Reduction of MetMb took place in the refrigerator at both 0° and 9°C; the rate of MetMb reduction decreased with decreasing temperature. Significant positive correlations were found between MetMb and malonaldehyde in stored refrigerated meats. MRA and MetMb were negatively correlated.
The effect of tylosin lactate on the shelf life of semipreserved herring fillets (‘titbits’)
Authors: ERICHSEN INGER
Published: August 2006

Summary. The ability of tylosin lactate to increase the keeping quality of canned semi‐preserved fish products during storage at 20°C has been investigated, using ‘titbits’ from two factories as test material. Titbits preserved by the addition of 20 ppm tylosin show no visible gas formation until after 10 and 17 weeks at 20°C for the two factories respectively.

In control samples with no preservatives added, visible gas formation starts after 3 and 4 weeks at 20°C for the two factories respectively.

Addition of 20 ppm tylosin was found to increase storage time at 20°C by 4–10 weeks for the two factories, when compared to samples preserved in the conventional way with a mixture of hexamethylene‐tetramine and benzoic acid.

Analysis of the stability of tylosin in the samples during storage indicates that an initial rapid decrease in activity is followed by a stabilization at a level where the tylosin remains active for a considerable period of time.

The results of the storage tests show that visible gas formation may occur when tylosin has decreased to a level of about 1.5–2 ppm in the pickle and 3.5–7 ppm in the fish.
Low temperature and the storage of carrots
Authors: SMITH W. HUGH
Published: August 2006

Summary. The long‐term storage of carrots grown in the U.K. at 32°F resulted in more fungal rotting than at 34°F. It is suggested that this is due to a form of low temperature injury. At temperatures higher than 34°F rotting developed more rapidly and there was increased growth of shoots and rootlets. For storage up to 2 months temperatures in the range 32–37°F are not critical. For longer periods of storage 34°F would appear to be the optimum temperature.
Freezer Burn of Animal Tissue VI. Experiments With Ox Muscle Frozen Before and After Rigor
Authors: KAESS G. , WEIDEMANN J. F.
Published: August 2006

—Freezer burn on bovine semitendinosus muscle from animals of good grade stored at ‐10°C and 78% RH was minimized by 24 hr of pre‐storage post‐mortem at 0°C, followed by slow freezing with permitted weight loss. Good‐quality beef was less likely to develop freezer burn of the muscle surface. To induce a definite intensity, muscle tissue from calf or canner‐grade cow required weight losses that were slightly lower, though the difference was statistically significant. Lapse of time after slaughter was examined in relation to total weight lost by the samples when specified intensities of freezer burn first became apparent. For samples frozen before or during the onset of rigor, or shortly after, this loss was almost twice as much as for samples frozen several days later.

Histological examination showed that freezer burn in muscle tissue frozen prerigor frequently starts from intracellular cavities left by sublimation of ice crystals during desiccation. Intracellular desiccation produced a form of microburn. The occurrence of microburn was negligibly small in muscle chilled for 24 hr before freezing.
Free and Esterified Cholesterol Content of Animal Muscles and Meat Products
Authors: TU C. , POWRIE W. D. , FENNEMA O.
Published: August 2006

—A method was perfected for the precise, accurate measurement of total and free cholesterol in lipid extracts of raw beef and pork muscle and meat products. The average total cholesterol content of beef and pork muscles was estimated to be 58 and 65 mg % (mg per 100 g), respectively. Both beef and pork muscles had an average cholesterol ester concentration of about 6% of the total cholesterol. Regression equations indicated that the total cholesterol content of muscle increased very slightly as the percent lipid value rose. Extramuscular adipose fat from beef and pork carcassess had total cholesterol values between about 43 and 68 mg %. Total cholesterol was estimated for some meat products. During the broiling of ground chuck samples, up to 15% of the total cholesterol in raw meat was lost in the cook drip.
Total Pigments and Myoglobin Concentration In Four Bovine Muscles
Authors: RICKANSRUD D. A. , HENRICKSON R. L.
Published: August 2006

—This research was to determine whether quantitative differences in total pigment and myoglobin concentration could be detected, chemically, in muscles which differed in visual color. For this purpose, a portion of the longissimus dorsi, psoas major, biceps femoris, and semitendinosus muscles was removed at specific locations, from choice‐grade steer carcasses, for use as experimental material. Each muscle was subjected to total pigment, myoglobin, fat, and moisture analysis. Hemoglobin content was determined by the difference between total pigment and myoglobin concentrations, Correction of total pigment and myoglobin concentration for fat and/or moisture was used to determine its influence upon the variation in the quantity of muscle pigmentation.

Precise results were obtained with the total pigment and myoglobin procedures. Total pigment concentration was greatest in the biceps femoris and least in the semitendinosus. Little difference was obtained between the longissimus dorsi and psoas major. Myoglobin concentration, in decreasing order of magnitude, for the muscles studied was biceps femoris, longissimus dorsi, psoas major, and semitendinosus. The difference between myoglobin and total pigment concentration in the psoas major muscle was a result of hemoglobin constituting a greater portion of the total pigmentation. Results also indicated that hemoglobin contributed more to total pigment concentration and probably to muscle color than previously reported. The significance of the results obtained was not altered by correcting the data for fat and/or moisture.
Anthocyanins in Royalty Grapes
Authors: CHEN L. F. , LUH B. S.
Published: August 2006

The anthocyanins of Royalty grapes were extracted with methanol containing 0.1% HCI and purified by adsorption on cation‐exchange resin, and the individual pigments separated by paper chromatography. Acid hydrolysis and chromatographic characteristics provided information on the nature of the acyl and sugar moieties of the anthocyanins. The anthocyanins were identified by their Rf values, sugar moiety, alkaline‐degradation products of the anthocyanidins, partial acid hydrolysis, and spectral characteristics in the visible and ultraviolet regions. The pigments, in decreasing order of concentration, were malvidin‐3,5‐diglucoside, malvidin‐3,5‐diglucoside acylated with p‐coumaric acid, malvidin‐3‐monoglucoside acylated with p‐coumaric acid, malvidin‐3‐monoglucoside, peonidin‐3,5‐diglucoside, malvidin‐3,5‐digluco‐side acylated with caffeic acid, peonidin‐3‐monoglucoside, peonidin‐3‐monoglucoside acylated with i)‐coumaric acid, and peonidin‐3,5‐diglucoside acylated with p‐coumaric acid. The presence of 3‐glucosides of cyanidin, delphinidin, and petunidin, and 3,5‐diglucoside of petunidin is indicated.
Volatiles Retention During the Drying of Aqueous Carbohydrate Solutions
Authors: MENTING L. C. , HOOGSTAD B.
Published: August 2006

—A study has been made of volatiles retention during the drying of aqueous solutions, by putting droplets, fixed on a wire, in an air current. The droplets were of an aqueous solution of malto‐dextrin, to which small amounts of acetone had been added. Radioactive labeling permitted quick and accurate measurements of the acetone concentration in a drying droplet. During drying, a film forms on the surface of the droplet. The higher the initial carbohydrate concentration, the quicker the film forms. This film is permeable to water, but impermeable to acetone and to other volatile compounds, such as benzene, ethanol, and ethyl acetate. No satisfactory explanation for the retention can be given. In any case, adsorption is not involved.
Time‐Temperature Effects on the Bacteriological Quality of Stored Shellfish.
Authors: HOFF J. C. , BECK W. J. , ERICKSEN T. H. , VASCONCELOS G. J. , PRESNELL M. W.
Published: August 2006

—The effect of storage in crushed ice and at 3 and 10°C on the bacteriological quality of shucked Pacific osyters and Olympia osyters was determined. The indices used were the 35°C plate count, coliform MPN, fecal coliform MPN, and pH. Fifteen lots of Pacific oysters and 12 lots of Olympia oysters, collected at various seasons, were examined. The 35°C plate count showed the best correlation with time and temperature OF storage. Fecal coliform MPN's showed the greatest stability under all storage conditions. Coliform MPN's increased at all three temperatures, but the patterns of change were less uniform than those of the 35°C plate count. The pH changes generally showed poor correlation with bacteriological changes.
The Inorganic Bromide Content of Foodstuffs Due to Soil Treatment with Fumigants
Authors: BECKMAN HERMAN , CROSBY DONALD G. , ALLEN PAUL T. , MOURER CHARLES
Published: August 2006

—Inorganic bromides may be present in food and raw agricultural commodities, in part as a result of soil treatments with bromine containing organic compounds, and in part as natural bromides from soil. Studies by various workers have shown that the organic bromide is not taken up by plants from the soil, but the compounds are readily degraded to liberate the inorganic bromide to the soil. Hence, any increase in bromide content of plants grown on treated soil can be considered to be due to treatment. The inorganic bromide ion is expected to be in solution in the cellular makeup of plants, and thus available to an extraction procedure. Experiments have shown this to be true.

The data presented summarize three seasons of measurements of the bromide content of various crops. The effect of soil treatment is compared to the bromide levels occurring in these crops as the result of normal levels in soil. A further comparison is shown for the type of soil fumigant used. Data are given for ethylene dibromide, 1,2‐dibromo‐3‐chloropro‐pane, and trimethylene‐chlorobromide.

It is apparent, in general, that leafy portions of the plants studied contain the greatest levels of bromide on the basis of weight. Edible parts of certain other crops have a significant uptake ot bromides from the soil.
Nature of the Residual Lipids in Fish Protein Concentrate (FPC)
Authors: MEDWADOWSKI B. F. , VAN DER VEEN J. , OLCOTT H. S.
Published: August 2006

SUMMARY— Methods were developed for the extraction and characterization of residual lipids of fish protein concentrate (FPC). Isopropanol‐extracted samples had 0.1–0.2% residual lipid and an ethylene dichloride‐extracted sample had approximately 0.5% residual lipid. The lipids contained 50–60% neutral lipid, 20–25% phospholipids, 5–10% acidic lipids, and the remainder uncharacterized. Fatty acid analysis of the total lipids showed that the saturated fatty acids were mainly palmitic and stearic and the unsaturated fatty acids were mainly oleic and palmitoleic. The observed low content of polyenoic fatty acids may account in part for the high stability of the lipid extracts to oxidation.
Molecular Properties of Post‐Mortem Muscle. 3. Electron Microscopy of Myofibrils
Authors: STROMER MARVIN H. , GOLL DARREL E.
Published: August 2006

SUMMARY— A study was made of the fine structure of myofibril suspensions prepared from seven heifers immediately after death and after various times post‐mortem. Studies on myofibrils sampled immediately after death showed that sucrose isolation gave the best structural preservation as indicated by maintenance of Z‐line structure. Although the appearance of resting muscle was maintained in both sucrose and KCI preparations, several myofibrils from the KCI‐treated preparations showed stretched sarcomeres. Glycerol‐treated myofibrils usually had shorter sarcomere lengths than myofibrils prepared with the other two solvents. Although fibrillar preservation seemed adequate when glycerol was used, Z‐line structure was seldom well‐preserved with glycerol.

Myofibrils from muscle sampled 24 hr post‐mortem at 2°C were supercontracted with thick filaments pushed against or through the Z‐line, and no trace of l‐bands remained. Myofibrils from muscle sampled 24 hr post‐mortem at 16°C were contracted, but to a much lesser extent than 2°C‐24 hr myofibrils. Storage at 2°C for 312 hr after death resulted in myofibrils that were contracted and that were structurally in a much poorer state of preservation than their 16°C counterparts. The 16°C‐312 hr myofibrils were slightly contracted as indicated by the absence of H‐zones and the presence of prominent, although narrowed, I‐bands. All observations showed that shortening accompanying rigor mortis caused changes in banding patterns similar, and probably identical, to those predicted by Huxley's sliding filament model for contracting muscle.
The Influence of Sugar Concentrations on the Vapor Pressure of Food Odor Volatiles in Aqueous Solutions
Authors: WIENTJES A. G.
Published: August 2006

SUMMARY— The addition of fructose or invert sugar in very high concentrations to aqueous solutions containing strawberry volatiles or synthetic compounds respectively, results for some components in a decrease of peak heights in gas chromatograms of the vapors over the solutions; the phenomenon is thought to be of interest for studying flavor retention in juice concentrates.
Studies in Meat Tenderness.
Authors: DAVEY C. L. , GILBERT K. V.
Published: August 2006

SUMMARY— Changes during aging in the extractability of the myofibrillar proteins of meat from beef and rabbit carcasses have been examined, using a buffer which dissociates the actomyosin complex of the muscle cell. Approximately 52% of the myofibrillar proteins of unaged meat is extracted in 40 min at 2°C whereas from aged meat as much as 78% is extracted.

The rate and extent of these changes are determined largely by the ultimate pH value of the meat. Similar increases in protein extraction, displaying the same pH dependence, occur during the aging of well‐washed myofibrillar preparations.

The increase in the percentage of myofibrillar protein extracted during aging results from either a progressive weakening of the fibrous protein linkages with the insoluble stroma of the meat cell, or from a disintegration of the insoluble stroma itself.
5′‐Adenylic Acid Deaminase in Porcine Muscle
Authors: ABERLE E. D. , MERKEL R. A.
Published: August 2006

SUMMARY— The 5′‐adenylic deaminase activity and AMP and IMP levels of several porcine skeletal muscles were determined on samples from 14 Poland China pigs excised immediately following exsanguination. There were no significant (P > .0.5) differences in adenylic acid deaminase activity within or between the longissimus dorsi, gluteus medius or rectus femoris muscles even though muscle morphology varied from dark, firm and dry to pale, soft and exudative. Likewise no significant (P > .05 differences in AMP or IMP levels were observed in the longissimus dorsi and gluteus medius muscles. Simple correlation coefficients between muscle pH and adenylic acid deaminase activity indicated positive relationships between enzyme activity and muscle pH at 15 and 45 min post‐mortem in all muscles studied. IMP concentration was negatively related to pH of the muscle.
Quantitative Methods for Anthocyanins.
Authors: FULEKI TIBOR , FRANCIS F. J.
Published: August 2006

SUMMARY— The method developed consists of extracting the anthocyanins with ethanol‐1.5N hydrochloric acid (85:15) and measuring the O.D. of the extract, diluted with the extracting solvent, at 535 nm. The total anthocyanin content was calculated in absolute quantities with the aid of the extinction coefficients established for the four major cranberry anthocyanins dissolved in the alcoholic solvent system.
Quantitative Methods for Anthocyanins.
Authors: FULEKI TIBOR , FRANCIS F. J.
Published: August 2006

SUMMARY— The method developed for total anthocyanin determination involves the measurement of the absorbance at 510 nm on samples diluted with pH 1.0 and 4.5 buffers. The pigment content is calculated in absolute quantities with the aid of extinction coefficients established for the cranberry anthocyanins dissolved in the buffers. An index of anthocyanin degradation, based on a new concept, could be calculated from the measurements obtained for the total anthocyanin determinations.
A Comparison of the Light and Dark Portions of a Striated Muscle
Authors: BEECHER G. R. , KASTENSCHMIDT L. L. , CASSENS R. G. , HOEKSTRA W. G. , BRISKEY E. J.
Published: August 2006

SUMMARY— The levels of physio'ogically related muscle constituents were determined in the light (white) and dark (red) portions of a striated muscle from the pig (SW domcsticus). Myoglobin level, percent red fibers and succinic dehydrogenase activity were two‐fold higher in the semitendinosus dark portion whereas ADP and inorganic phosphate levels were similar in both portions. Phosphorus levels were higher and sodium levels lower in the semitendinosus light portion than in the semitendinosus dark portion. Zinc and iron contents were greater in the dark portion than in the light portion; calcium, nickel, boron and potassium levels were similar in both portions. The semitendinosus light portion also had more lipid and more sarcoplasmic nitrogen than did the semitendinosus dark portion. These data suggest that the light (white) and dark (red) portions within the semitendinosus have physio‐chemical properties similar to uniformly white and uniformly red muscles, respectively.
Volatile Fatty Acids in Some Brands of Whisky, Cognac and Rum
Authors: NYKÄNEN LALLI , PUPUTTI ERKKI , SUOMALAINEN HEIKKI
Published: August 2006

SUMMARY— Gas chromatography was applied to eight different types of whisky, two of cognac, one of brandy, and four of rum to determine the relative proportions of volatile fatty acids; with the lower molecular acids as free acids, but upwards from caprylic acid as methyl esters. Acetic acid and the total amount of volatile acids were measured quantitatively. Rum contained the largest amount of volatile acids, 600 mg/L, while one of the brands of Scotch whisky contained the least, 90 mg/L. Acetic acid represented 40–95% of the total amount of volatile acids in the whisky; for cognac and brandy, the value was .50–75%, and for rum 75–90%. The relative amounts have been reported for 21 acids, with acetic acid excluded. Capric, caprylic and lauric acid were the main components in whisky, cognac and brandy. Of the beverages analyzed, rum contained the largest quantity of lower fatty acids, particularly propionic and butyric acid; the main component of Jamaican rum was propionic acid. The main components of the group of long‐chain fatty acids were myristic, palmitic and palmitoleic acids. Scotch whisky contained equal amounts of palmitic and palmitoleic acid; palmitoleic acid regularly appeared in smaller amounts in the other beverages
Identification of Some Sugars and Mannitol in Celery
Authors: BECKER ROBERT
Published: August 2006

SUMMARY— The carbohydrate content of celery petioles was determined using paper chromatographic techniques. Sucrose, glucose, fructose and mannitol were identified and quantitatively determined. Mannitol crystals were isolated. Sugars chromatographed with solvents containing boric acid showed characteristic stabilities to indicators.
Chemical Modification of Egg White with 3, 3‐Dimethylglutaric Anhydride
Authors: GANDHI S. KRISHNA , SCHULTZ JAMES R. , BOUGHEY FRED W. , FORSYTHE RICHARD H.
Published: August 2006

SUMMARY— Egg white, near its normal concentration, was reacted at 25°C, pH 9.0, with levels of 3,3‐dimethylglutaric anhydride (DMGA) from 0 to 60 mol/mol egg white protein (EWP) (assuming egg white to have an average mol wt of 50,000). Analysis for amino acids and functional groups showed about 26% of the lysine residues reacted at 15 mol DMGA/mol EWP. Sulfhydryls are more resistant to reaction with 60% unreacted at 150 mol DMGA/mol EWP. Electrophoresis indicates significant changes in net charges on the protein, particularly on lysozyme which migrates anodically in six separate bands at higher DMGA levels. Ultracentrifugation sedimentation data suggest no hydrolysis or aggregation changes. Foam formation is not seriously altered, but the heat coagulation properties, as evidenced by angel cake failures, are changed. As measured by viscosity, light transmission and aerating ability, DMGA exerts a protective action against the effect of heat on these properties.
Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments
Authors: HOWE JEAN M. , THOMAS N. W. , ADDIS P. B. , JUDGE M. D.
Published: August 2006

SUMMARY— The effects of temperature and humidity on postmortem and associated muscle properties during growth of “stress susceptible” pigs were evaluated. Exposure to ambient temperatures of 32 and 21°C for alternating 3‐day periods caused rapid post‐mortem glycolysis, high percent light reflectance, and increased light to dark fiber ratios in the longissimus dorsi muscle as compared to constant (27°C) temperature, but only in moderate (38–42% relative) humidity environments. The above events due to temperature acclimation were masked when the humidity was low (17–23% relative). Humidity effects that were independent of temperature acclimation resulted in high percent light reflectance and high muscle temperature in the post‐mortem muscle of pigs reared in low humidity. No significant differences were found in lactic dehydrogenase or succinic dehydrogenase enzyme activities of longissimus dorsi or gluteus medius muscles.
Auto‐Oxidation of Extractable Color Pigments in Chili Pepper with Special Reference to Ethoxyquin Treatment
Authors: CHEN S. L. , GUTMANIS FELIKS
Published: August 2006

SUMMARY— Deterioration of extractable color pigments in dehydrated, ground chili peppers during storage was shown to be an auto‐oxidative process having the kinetics of a second order reaction. Consequently, the reaction rate constant, k21 was used to evaluate the effect of a number of variables, such as moisture content, storage atmosphere and ethoxyquin treatment. In an oxygen‐containing atmosphere, the rate constants for color deterioration varied with moisture content. The k2 value was 2 to 3 times higher at 4 to 5% moisture content than at 8 to 9%. Treatment with 100 ppm ethoxyquin afforded both substantial protection against color deterioration and an improvement of the surface color of the paprika in storage. Such treatment was most effective in low‐moisture chili peppers. The color stability of several varieties was compared under controlled conditions. Some varieties were found to be more stable than others.
Flavonoid Compounds in the Strawberry Fruit
Authors: CO HENRY , MARKAKIS P.
Published: August 2006

SUMMARY— The flavonoid compounds of the strawberry fruit were studied by paper chromatography, spectrophotometry and color reactions, Catechin, quercetin–3‐glucoside, kaempferol–3–glucoside and leucocyanidins of varying degrees of polymerization were found besides the two anthocyanins, pelargonidin‐3‐glucoside and cyanidin‐3‐glucoside.

When the leucocyanidins were fractionated into water and methanol insoluble, ethyl acetate–soluble and water–soluble fractions, the latter fraction, generally representing glycosylated leucoanthocyanidins, was found to be the largest of the three in both ripe and unripe strawberries.
Studies on the Aroma of Intact Hamlin Oranges
Authors: ATTAWAY JOHN A. , OBERBACHER M. F.
Published: August 2006

SUMMARY— Two approaches were used in a study of compounds contributing to the aroma of Hamlin oranges, which had been carefully handled to prevent release of peel‘oil. Volatile aromatic compounds emitted from the oranges on storage, and less volatile aroma compounds present on the cuticle of the fruit were isolated and analyzed. The volatile aroma of the stored oranges seemed to be contributed by ethyl esters, particularly ethyl butyrate, while sesquiterpene hydrocarbons appeared to be responsible for the persistent odor from the cuticle of fresh oranges. Volatile compounds definitely identified include ethyl acetate, ethanol, ethyl butyrate, limonene, ethyl caproate and ethyl caprylate. The sesquiterpene hydrocarbons on the cuticle consisted chiefly of valencene, with lesser amounts of elemene, caryophyllene, farnesene, humulene and cadinene.
Volatile Compounds from‐ Heated Glucose
Authors: WALTER R. H. , FAGERSON I. S.
Published: August 2006

SUMMARY— Volatiles from anhydrous glucose heated in air at 25OT for 30 min were collected in a trap maintained at the temperature of solid carbon dioxide. A concentrated ether extract of the distillate was shown by gas chromatography to contain at least 100 compounds. Among those identified and heretofore unreported from heated glucose were the gamma lactone of 4‐hydroxy‐2‐pentenoic acid, l‐(2′‐furyl)‐propane‐1,2‐dione (acetylfuroyl), 3‐methylcyclopentane‐1,2‐dione, phenol and methylfuroic acid.
The Acid‐Soluble Nucleotides in King Crab Muscle
Authors: PORTER R. W.
Published: August 2006

SUMMARY— Nucleotides in rested king crab muscle were identified as NAD, AMP, GMP, IMP, ADP, UDPAG, UDPG, ATP, GTP and UTP. Of three additional minor nucleotide fractions, two are tentatively thought to contain NAD; the third remains unidentified. The nucleotide profiles of three different leg sections were very similar, with ATP the predominant nucleotide. Average total nucleotide content of these three sections was 3.47 μM/g. Muscle from severely exhausted crabs held frozen overnight contained 0.35 μM/g of IMP. Since king crabs are processed fresh and IMP does not accumulate to a very high level, IMP probably does not play an important role in king crab flavor.
Quantitative Determination of Bound Water By NMR
Authors: TOLEDO R. , STEINBERG M. P. , NELSON A. I.
Published: August 2006

SUMMARY— A Nuclear Magnetic Resonance (NMR) instrument was used to measure the amount of liquid water in a complex colloidal system over a broad temperature range. The bound water content, defined as that which remained liquid at 0°F (−18°C), was 0.29±0.01 g water per g dry solid in case of a wheat flour dough. This value was independent of total moisture content for doughs of the same flour with moisture contents greater than 24.6%. NMR signals indicated that most of this water remained liquid at −58°F (−50°C). This method gives a direct reading of bound water and is nondestructive of sample.
Freeze‐Drying Cake Batter for Microscopic Study
Authors: POHL PATRICIA H. , MACKEY ANDREA C. , CORNELIA BARBARA L.
Published: August 2006

SUMMARY— A method is reported for preparing cake batter for microscopic study through the technique of freeze‐drying, followed by fixation and staining of the fat with osmium tetroxide, infiltration with paraffin, and sectioning of the freeze‐dried batter. Microscopic examination reveals that a cake batter is an emulsion of fat in an aerated aqueous phase. The fat particles are irregularly “globular” shaped droplets dispersed throughout the aqueous starch‐protein system. In like manner, the air bubbles are dispersed in the batter. They are not incorporated in the fat particles, but are instead distributed throughout the aqueous phase.
Histological Development of the Green Bean Pod as Related to Culinary Texture.
Authors: REEVE R. M. , BROWN M. S.
Published: August 2006

SUMMARY— The basic pattern of tisue origins is well established in the bean pod when the unopened flower bud is less than 3.0 mm long. An outer epidermis (protoderm) with many hair‐like outgrowths forms the outermost tissue of the young pod. A subjacent layer one cell deep forms a hypodermis. Inwardly, a zone 8 to 10 cells deep of enlarging and vacuolating cells forms the young outer parenchyma of the growing pod. Within the innermost half of this zone, the meristematic stage of vascular tissues (procambium) is differentiated.

An inner epidermis (protoderm) and an ill‐defined hypo‐dermis line the pod cavity. The young inner epidermis is continuous with the outer epidermis of the young seed (ovule). Cell divisions in the inner epidermis and its hypo‐dermal layer initiate an inner parenchyma and fiber sheath, respectively, approximately at the end of flowering. The inner parenchyma becomes extensive in early post‐floral stages. At the same time, the initials of the fiber sheath become sharply differentiated by cell elongation at a 45° angle to pod length, and assume the characteristics of young fiber cells (sclereids).

Cell divisions cease first in the outer parenchyma, and most post‐floral growth of this tissue is by cell enlargement. Cell divisions persist through early post‐floral growth in the inner parenchyma, young fiber sheath, procambial tissues and outer epidermis. These differences in origin and rates of early development of pod tissues foreshadow marked differentiation and structural specializations that are significant to textural qualities at culinary maturities.
The Nutritive Value of Humanized Milk Food Based on Buffalo Milk and Fortified with DL‐Methionine
Authors: DANIEL V. A. , DESAI B. L. M. , RAO S. VENKAT , SWAMINATHAN M. , PARPIA H. A. B.
Published: August 2006

SUMMARY— The nutritive value of infant foods (prepared from buffalo milk) containing 10%, 12.5% and 15% protein and fortified with DL‐methionine has been studied in experiments with albino rats. The mean weekly growth rate of rats receiving milk food II (10% protein and 20% fat) and fortified with DL‐methionine was of the same order as those obtained with milk foods containing 12.5%, 15%, 22% and 26% protein. Milk food II containing 10% protein (not fortified with DL‐methionine) promoted significantly less growth than the same food fortified with DL‐methionine and other milk foods containing 12.5% to 28% protein.

The protein efficiency ratio of the milk food fortified with DL‐methionine (4.0) was significantly higher than that (3.3) of the unfortified milk food at 10% level of protein in the diet. The results indicate that humanized milk food from buffalo milk containing about 12.0% protein and 20% fat and fortified with DL‐methionine will be suitable for feeding infants in place of full cream milk powder in developing countries where milk is in short supply. Adoption of the above formula for infant milk food manufactured in the country will help to double the output of infant food from the same quantity of buffalo milk without appreciable increase in cost.
Biological Evaluation of Protein Quality of Radiation‐Pasteurized Haddock, Flounder and Crab
Authors: REBER ELWOOD F. , BERT MARK H. , RUST ELIZABETH M. , KUO ERIC
Published: August 2006

SUMMARY— The effects of radiation sub‐sterilization or heat‐treatment on the protein quality of haddock, crab and flounder were evaluated by determining the protein efficiency ratio (PER). The PER value of haddock radiated at either level was statistically equal to that of non‐radiated haddock. The PER value of crab radiated at either level was statistically equal to non‐radiated crab in one replication and significantly higher than non‐radiated crab in another replication. The PER value of flounder radiated at the low level was significantly less than that of non‐radiated flounder, whereas the PER value of flounder radiated at the high level was statistically equal to that of non‐radiated flounder. Low PER values were obtained for heat‐treated marine products and these values were significantly lower than those for all other marine product treatments investigated. The protein quality of haddock, crab and flounder was not significantly changed as a result of radiation pasteurization.
Studies in Meat Tenderness. 6. The Nature of Myofibrillar Proteins Extracted from Meat During Aging
Authors: DAVEY C. L. , GILBERT K. V.
Published: August 2006

SUMMARY– A study has been made of the myofibrillar proteins extracted from beef and rabbit meat by a buffer that dissociates the actomyosin complex of the muscle cell. Myosin, which constitutes 50‐52 per cent of the myofibrillar protein, can be wholly extracted throughout aging, whereas actin can be extracted in increasing amounts as aging proceeds. In contrast, tropomyosin cannot be extracted and remains firmly held within the myofibrillar structures throughout aging. A complex mixture of extra protein, soluble at low ionic strength, is also released in increasing quantity during aging. It is proposed that in meat aging there is a progressive loss of the tensile strength of the myofibrillar component of muscle brought about by the weakening and final dissolution of the Z‐band structures. Such a disintegration would lead to the observed changes in the extractabilities of the myofibrillar proteins.
The Isolation and Characterization of an a,4 (4,5 Dehydrogalacturonosyl) Galacturonate Hydrolase
Authors: NAGEL C. W. , HASEGAWA S.
Published: August 2006

SUMMARY– An unsaturated oligogalacturonate hydrolase was isolated from the cell extracts of a Bacillus sp. This enzyme attacked only the a 1,4 glycosidic bond adjacent to the terminal 4,5dehydrogalacturonate of unsaturated oligogalacturonides and preferentially attacked short chain unsaturated uronides. The rate of activity was maximal with unsaturated dimer followed by trimer (65% that of dimer), tetramer (47%) and pentamer (35%). The pH optimum was 6.3 to 6.6 and the enzyme did not require calcium ions for its activity. The enzyme was relatively stable below 30°C but lost 90% of its activity after 10 min at 40°C.
Sarcoplasmic and Myofibrillar Protein in Skeletal Muscle of Two Breeds of Pig
Authors: McLOUGHLIN J. V.
Published: August 2006

SUMMARY– The sarcoplasmic and myofibrillar proteins were extracted from two muscles of Landrace and Large White pigs using solutions of low and high ionic strengths. The breed of pig did not affect the extractability of the proteins. It was concluded that the genetic background did not influence the inherent extractability of the muscle proteins before differences in rate of post‐mortem glycolysis (considered to exist between the types of pig studied) could induce changes in protein solubility.
Quantitative Determination of Carrageenan in Milk and Milk Products Using Papain and Cetyl Pyridinium Chloride
Authors: GRAHAM HORACE D.
Published: August 2006

SUMMARY– Proteins in milk, chocolate milk, evaporated milk, and ice cream containing added carrageenan were digested with papain at 70°C in the presence of 1.0 M NaCl. The digest was adjusted to pH 8.0 to 8.5 with NaOH. Celite was added and the mixture filtered over glass wool. Carrageenan in the filtrate was precipitated with cetyl pyridinium chloride (C.P.C.) in the presence of 0.5 to 1.0 M KCl and Celite. The carrageenan‐C.P. precipitate was washed with 0.1% C.P.C.‐0.05 M KCI until the filtrate was negative to the Benedict's test. Then, it was dissolved in 30% H2SO4 and the carbohydrate content determined by the phenol‐H2SO4 method.

At concentrations of 0.01 to 0.2% carrageenan, average recoveries of 92 to 102% were obtained from milk. For chocolate milk, evaporated milk and ice cream, and at a level of 0.1% carrageenan, recoveries of 90, 94 and 96%, respectively, were obtained. Optimum conditions for the isolation of the carrageenan cetyl pyridinium complex were established.
Whiskey Composition: Identification of Components by Single‐Pass Gas Chromatography‐Mass Spectrometry
Authors: KAHN J. H. , LaROE E. G. , CONNER H. A.
Published: August 2006

SUMMARY– A single‐pass gas‐liquid chromatography method is described for identifying compounds not reported previously in distilled alcoholic liquors. Water‐free concentrates of ether‐pentane extracts of the distillates were injected into a gas chromatographic column train and the column effluent transported to a mass spectrometer. Several hydrocarbons, and compounds apparently resulting from the reaction of acrolein with ethyl alcohol, were identified in the samples.
Peanut Alcohol Dehydrogenase. 2. Physico‐Chemical and Kinetic Properties
Authors: SWAISGOOD H. E. , PATTEE H. E.
Published: August 2006

SUMMARY– Some of the physical, chemical, and kinetic properties of peanut alcohol dehydrogenase have been investigated. A molecular weight of 112,000 and a sedimentation coefficient of 5.46 S were obtained in aqueous salt solutions. The enzyme preparation contained 1.5 g‐atoms of Zn per mole of enzyme and was inactivated by l,l0‐phenanthroline, EDTA, 8‐hydroxyquinoline & sulfonic acid, and iodoacetate. Comparison of the peanut enzyme kinetic properties with those of yeast and liver alcohol dehydrogenases indicated generally a greater similarity to the yeast enzyme.
Chemical Induction of Mutation or Variation In Aflatoxin‐Producing Cultures of Aspergillus Flavus
Authors: LEE E. G. H. , TOWNSLEY P. M.
Published: August 2006

SUMMARY– The mutation or variation of a strain of Aspergillus flavus was induced chemically after six successive “generations” of exposures to barium ions. Colony isolates of A. flavus, developing from spores harvested from cultures grown in barium medium, were examined for mutation on the basis of morphology, loss of aflatoxin‐producing capacity, and loss of ability to grow in basal medium. The new characteristics exhibited by the mutant of A. flavus are the inability to produce aflatoxins and yellow pigment, accompanied by the loss of fluorescence in the culture under ultraviolet light. These changes did not revert after more than eight successive transfers in a barium‐free medium. Mutagenic action of barium ions on the fungus A. flavus was shown by the mutatation of colonies arising from single spores, The characteristics of the mutant are permanent and irreversible.
Clostridium perfringens in Dehydrated Soups and Sauces
Authors: NAKAMURA MITSURU , KELLY KATHERINE D.
Published: August 2006

SUMMARY– Fifty‐five samples of nationally advertised dehydrated sauce and gravy mixes, soup mixes, spaghetti sauce mixes, and cheese sauce mixes were examined for the presence of Clostridium perfringens. The organism was found in 18.2% of the samples. Spaghetti sauce mixes had the highest incidence of C. perfringens and the soup mixes had the lowest incidence. One strain possessed heat‐resistant spores that were able to withstand boiling at 97.4°C for one hour prior to isolation. The presence of preservatives in the food products did not influence the presence of C. perfringens in these food preparations. No common ingredient was detected as the source of contamination. The general presence of this organism in dehydrated soups and sauces may have epidemiological significance in C. perfringens food poisoning, especially since these products are exposed to short besting periods.
Nutritive Quality of Simulated Milk Mixtures Prepared from Tropical Plant Products
Authors: STANDAL BLUEBELL R. , KIAN HAN GIOK
Published: August 2006

SUMMARY– Using products of tropical plants taro, soybeans and coconut for carbohydrate, protein and fat, mixtures to simulate cow's milk were prepared. These were tested on rats for the quality of protein, the utilization of calcium, the effect of vitamin B, and the composition of blood and liver. Calcium retention was significantly better for the milk than for the mixtures. The quality of the protein was measured by the PER and the NPU. Coconut milk in the diet raised the NPU of the mixtures from 36.5 to 41.2 by raising the nitrogen storage in the body. Vitamin B12 raised the NPU of Poi‐II from 40.4 to 50.0 by raising both the nitrogen intake and the nitrogen storage, the latter to a greater degree. The NPU of the mixtures Poi‐II ranged from 50.0 to 51.1 and were similar to the NPU of 54.4 for Sobee, were lower than the NPU of 76.6 for Similac and 80.8 for milk. Blood hemoglobin and liver lipid and moisture of rats fed the mixtures Poi‐II and milk were similar and within the normal range. It is concluded that the mixture Poi‐II is similar to Sobee for protein quality, similar to milk for hemoglobin formation and deposition of lipid and moisture in the liver, and poorer than milk for the retention of calcium.
Lemon Oil Analysis. 3. Rapid; Capillary Gas Chromatography With Combined flow and Temperature Programming
Authors: MacLEOD WILLIAM D.
Published: August 2006

SUMMARY– Without preliminary treatment, cold‐pressed lemon oil was gas chromatographed on a 100‐ft temperature and flow programmed capillary in 10 min. Twenty important volatile flavor constituents were identified and approximately 40 more were detected. The speed and convenience of this procedure suggest use in general survey applications.
Microscopic Characteristics of Cooked Muscles Subjected to Stretch‐Tension during Rigor
Authors: BUCK E. M. , BLACK D. L.
Published: August 2006

SUMMARY– Frozen sections, representing the entire cross‐sectional area at the site of shear force determination, were prepared from cooked muscle samples previously subjected to two degrees of stretch‐tension during rigor. Histological observations revealed very few consistent relationships between structure at the shearing site and shear force values. Sections prepared from control samples exhibited significantly greater total amounts of perimysial connective tissue than sections prepared from stretched samples. Stretched sections tended to show greater amounts of perimysial tissue denaturation as indicated by the degree of tissue granulation. These results suggest that a portion of the increased tenderness previously reported for stretched muscle samples may be accounted for by a mechanical thinning of connective tissues due to stretching which results in a decrease in force required for shearing.
Penetration Gradients of Sodium Nitrite and Sodium Tripolyphosphate in Haddock Fillets
Authors: SCHEURER PAUL G.
Published: August 2006

SUMMARY– Studies were carried out to determine the penetration gradients of sodium nitrite, containing sodium 24, and sodium tripolyphosphate, containing mostly phosphorus 32 in addition to sodium 24. In a parallel experiment, the penetration of sodium nitrite was also determined calorimetrically. Results on this technique compare closely with those obtained from the radiological method.
Gamma Irradiation Influence on the Storage and Nutritional Quality of Mushrooms
Authors: CAMPBELL J. D. , STOTHERS S. , VAISEY M. , BERCK B.
Published: August 2006

SUMMARY– Growth of freshly harvested mushrooms subjected to 100 krad of gamma irradiation is markedly inhibited, as measured by the small number of broken veils. This could significantly increase the storage life of mushrooms even under suboptimal conditions. Untreated mushrooms were preferred to the treated, but hedonic scores indicated that the treated mushrooms would be acceptable. There was no significant change in rate of moisture loss, or in reducing sugar or dry matter content of the irradiated mushrooms. Respiration of irradiated mushrooms is accelerated up to about 3 days after treatment and then slows markedly. The inclusion of 20% irradiated mushrooms in mouse diets fed in late pregnancy and lactation had no significant effects on the average mouse weight of the offspring 40 days old or on their daily food intake and weight gain in a subsequent 6‐wk feeding period.
Broiling, Sex and Interrelationships with Carcass and Growth Characteristics and their Effect on the Neutral and Phospholipid Fatty Acids of the Bovine Longissimus Dorsi
Authors: TERRELL R. N. , SUESS G. G. , CASSENS R. G. , BRAY R. W.
Published: August 2006

Broiling had a greater effect on phospholipid fraction fatty acids than on neutral fraction fatty acids. The percentages of C18:3 (neutral fraction) and Cl4 and Cl5 (phospholipid fraction) were significantly smaller (5% level) in the broiled steaks. However, the percentage of C8 (phospholipid fraction) was larger in the broiled than in the raw steaks (5% level). Sex differences, restricted to the neutral fraction acids, were greater than the effect of broiling. Steers had a larger percentage of Cl6 and Cl8 and a smaller percentage of C18:l than heifers (5% level). Neutral fraction acids (C18, C18:l and C18:2) were significantly correlated with lipid prosphorus, cholesterol, % fat trim (retail), estimated % carcass fat and estimated % carcass lean. Phospholipid fraction acids (C16, C18, Cl83 and C20:4) were associated with average daily gain and days of animal age (5% level). Low, nonsignificant correlations were found among individual fatty acids from the neutral and phospholipid fractions of bovine longissimus dorsi muscle with tenderness and juiciness scores.