bluuebunny/crossref_metadata_2025 huggingface dataset:
Sarcolemmae from Chicken Skeletal Muscle. 1. Preparation
Authors: HULTIN H. O. , WESTORT C.
Published: August 2006

SUMMARY– The outer sheath, or sarcolemma, of the muscle cell plays an important role in the contractile process and may, therefore, be significant in the changes which occur in muscle post‐mortem. It has been suggested that a breakdown in a cytoskeleton of the cell is necessary before the contractile proteins become accessible to water and extractable.

One procedure for preparing sarcolemmae involves homogenization of the muscle in CaCl2 solution, washing with NaCl‐histidine, and an incubation for 30 min at 37°C. Several factors which govern the ability to prepare sarcolemmae from chicken breast muscle largely free of other cellular components have been studied in this report. These include CaCl2 concentrations during homogenization, NaCl and histidine concentrations during the washes, the pH of the wash solutions, the number of washes required, the necessity of the incubation, and the pH of the extracting water.

The purpose of these experiments was to find a procedure which would allow variation of the preparatory conditions so that the association of enzymes with the sarcolemma could be studied. It is known that the association of enzymes with particulate fractions of the cell are sensitive to environmental conditions. A necessary step to allow restrictive conditions of preparation, such as low pH and ionic strengths, to be used was aging of the whole excised muscle for 4 hr at 0–4°C. The function of this aging process is not known. It does not appear to involve solubilization of protein nor major changes in several classes of phosphorus compounds.
Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7‐Pentahydroxyflavan
Authors: BATE‐SMITH E. C. , RAŠPER V.
Published: August 2006

SUMMARY– The principal tannin of sorghum is a leuco‐anthocyanin yielding luteolinidin (3′,4′,5,7‐tetrahydroxy‐flavylium) when heated with mineral acid. The precursor, luteoforol, has most of the properties of 3′,4,4′,5,7‐penta‐hydroxyflavan prepared by reduction of eriodictyol. Luteoforol, when treated with concentrated mineral acid in the cold, gives a purple color with Λmax550nm. A method for the determination of luteoforol in sorghum, based on this property, is described. The results with a number of varieties of sorghum are compared with those obtained by the AOAC Folin‐Denis method. The contribution of luteoforol to the “tannin” so determined varies from 1 to < 25%. Except for one sample of Kaffir corn, which contained leucocyanidin as well as luteoforol, no other tannins were detected. The “tannin” content varied widely, (from 0.05 to 0.67% as tannic acid), a white‐skinned variety having the least. The uniformity of commercial samples can be rapidly evaluated by single‐grain determinations of luteoforol.
Destruction of Trichina Larvae in Cooked Pork Roasts
Authors: CARLIN AGNES FRANCES , MOTT CAROLYN , CASH DONNA , ZIMMERMANN WILLIAM
Published: August 2006

–The effect of heat on trichina larvae was studied in pork roasts cut from trichinae infected loins. Roasts were cooked to end‐point temperatures of 120, 125, 130, 135, 140, 145, 150 or 160°F in electric household ranges at oven temperatures of 200, 325 or 350°F. Samples of the cooked roasts were artificially digested; the recovered‐ larvae were examined for viability. Also samples were fed to rats; 4 weeks later the rats were killed and examined for presence of trichinae by digesting aliquots of ground rat tissue. All larvae were destroyed in roasts cooked to 140° or higher; viable larvae were found in some of the roasts cooked to 135°F and in all of the roasts cooked at 130°F or lower. Thus the thermal death point of trichinae is between 130° and 140°F.
Gram Negative Bacteria Associated with Sloughing, a Softening of California Ripe Olives
Authors: VAUGHN REESE H. , KING DOUGLAS , NAGEL CHARLES W. , NG HENRY , LEVIN ROBERT E. , MACMILLAN JAMES D. , II GEORGE K. YORK
Published: August 2006

—A softening of olives, called “sloughing,” has occurred during the processing of California “ripe” olives for many years. The spoilage is characterized by the softening and ultimate sloughing of at least part of the skin and tissue from the pit of the olive. Control of the spoilage was accomplished largely by reducing the washing period from the customary four to a maximum of three days. The gram‐negative bacteria associated with the spoilage include species allocated to five different genera. Aerobacter, Escherichia, Paracolobactrum, Aeromonas, and Achromobacter. The characteristics of these bacteria, their ability to cause softening of olives, and the kinds of pectolytic enzymes they produce are described.
Effect of Processing on Recovery of Polio Virus From Inoculated Foods
Authors: HEIDELBAUGH NORMAN D. , GIRON DAVID J.
Published: August 2006

—The recovery of polio virus inoculated into a variety of foods was studied as a function of four food processing operations: freeze dehydration, “pasteurization” by exposure to Cobalt‐60 gamma irradiation, refrigerated storage at 4°C, and storage at 20°C. In general, a decrease in virus recovery was noted following each of the operations. Complete loss in recoverability was observed only in highly acid foods (below pH 2.9) stored at 20°C for 96 or 168 hr. Use of a DEAE Sephadex chromatographic column was found to have potential application for separation of virus foods.
Heat Gelling Properties of Myosin, Actin, Actomyosin and Myosin‐subunits in a Saline Model System
Authors: SAMEJIMA K. , HASHIMOTO Y. , YASUI T. , FUKAZAWA T.
Published: August 2006

—Myosin and actin were isolated from rabbit skeletal muscle. The gelation of myosin, actin and actomyosin, as well as of heavy and light meromyosins derived from myosin by trypsin treatment, by heat was studied in various systems. The data indicate that the heat gelling properties of these protein solutions do not run parallel with those of saline model systems composed of these proteins and stroma.

Actin does not exert any influence on the binding properties of the system, but when F‐actin and myosin A were both present the resulting binding properties were considerably improved. Since heavy and light meromyosins have little influence on binding properties, it may be concluded that an intact molecule of myosin is required for development of binding properties upon heating.
Meat Pigment Changes in Intact Beef Samples
Authors: ZIMMERMAN G. L. , SNYDER H. E.
Published: August 2006

—Reflectance spectrophotometry was used to study pigment changes in beef samples that (1) had been oxygenated and wrapped with an oxygen‐impermeable film, (2) had been treated with ferricyanide and (3) had either treatment (1) or (2) plus malonic acid. Treatment (1) showed a metmyoglobin (MetMb) accumulation of 30% in 30 min, followed by reduction of MetMb. Malonic acid inhibited oxygen utilization and MetMb‐reducing activity (MRA). Treatment (2) showed MRA that was inhibited by the presence of oxygen or malonic acid. Malonic acid inhibited oxygen utilization rather than directly inhibiting MRA.
Nicotinamide and Nicotinic Acid in Color Preservation of Fresh Meat
Authors: KENDRICK JEAN L. , WATTS BETTY M.
Published: August 2006

—Nicotinamide (NAm) protected the metmyoglobin (MetMb), reducing activity and oxygen consumption of ground beef or pork on refrigeration or freezer storage. Nicotinic acid (NA) increased MetMb in aerobically refrigerated ground meats, while NAm, particularly in combination with ascorbic acid, decreased it. In model systems and meats, hemochrome formation occurred with reduced myoglobin and either NA or NAm, but more readily with NA and at lower pH values. No hemochrome was formed in aerobically stored meats with NA or NAm, even with ascorbic acid present. Anaerobic conditions gave hemochromes, but only at the higher concentrations and lower pHs tried. The implication of these findings to color protection in fresh meats is discussed.
High Resolution Vapor Analysis for Fruit Variety and Fruit Product Comparisons
Authors: FLATH R. A. , FORREY R. R. , TERANISHI R.
Published: August 2006

By using a system incorporating large‐bore open‐tubular gas chromatographic columns, high resolution vapor analyses of five fresh apple products were run. The improved peak separation attainable with such a system permits more detailed comparisons between different samples. This is a considerable aid in varietal studies and in following loss and change of volatiles during processing. The apple varieties examined appear to differ mostly in the relative proportions of individual components rather than in the presence or absence of certain constituents.
Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle
Authors: HERRING H. K. , CASSENS R. G. , BRISKEY E. J.
Published: August 2006

SUMMARY: The effects of muscle tenderness classification and of aging muscle postmortem on ATPase activity and superprecipitation of natural actomyosin were studied. Actomyosin from muscle 12‐ and 24‐hr postmortem had higher ATPase activity than that from 0‐hr, 5‐day aged or 10‐day aged muscle. However, ATPase activity did not usually return to the 0‐hr level. No consistent differences were found in actomyosin ATPase activity after the various periods of aging for actomyosins from tough and tender muscle. Superprecipitation of actomyosin was used as a measure of contractility. Actmyosin from 12‐ and 24‐hr postmortem muscle superprecipitated faster than that from 0‐hr muscle. However, actomyosin from 5 and 10‐day aged muscle superprecipitated less rapidly than that from 12‐ and 24‐hr postmortem muscle. Superprecipitation was more rapid in actomyosin from tough muscle than tender muscle at low KCI concentrations, but this was not true at high KCI concentrations. This observation suggested that actomyosin from tough muscle had a stronger interaction or higher amounts of some protein factor such as α‐actinin than did tender muscle.
Sapid Components in Carrot
Authors: OTSUKA HITOSHI , TAKE TSUNEKO
Published: August 2006

SUMMARY: The relationship between various substances present in carrot to its taste was studied. Nucleic acid derivatives found in hot water extracts of carrot were adenine, adenosine, inosine, hypoxanthine, 5′‐AMP, 5′‐UMP, UDP, but 5′‐IMP and 5′‐GMP were absent. The contents of these derivatives were extremely small. Silica gel chromatography showed the presence of small quantities of succinic acid, α‐ketoglutaric acid, lactic acid, pyroglutamic acid, citric acid and glycolic acid.

Amino acids in hot water extracts of carrot were detected by two‐dimensional thinlayer chromatography and automatic amino acid analyzer. Identified were glutamic acid, valine, leucine, aspartic acid, lysine, and serine etc. Glutamic acid content was relatively large. Sucrose, maltose and glucose were detected in carrot and these carbohydrates were responsible for the sweetness of carrot. The taste of carrot was due mainly to the presence of glutamic acid and the buffer action of various amino acids.
Vapor Analysis of Fermented Spanish‐type Green Olives by Gas Chromatography
Authors: FLEMING H. P. , ETCHELLS J. L. , BELL T. A.
Published: August 2006

SUMMARY: Five major components were detected gas chromatographically in the head‐space vapor (HSV) of Spanish‐type green olives fermented by pure cultures of Lactobacillus plantarum, Pediococcus cerevisiae and Leuconostoc mesenteroides. Three of these compounds were identified as acetaldehyde, methyl sulfide, and ethanol. The same compounds were present in unfermented olives but in different amounts. Olives that had undergone a natural fermentation contained the above five compounds, and, in addition, a varying number of other compounds. These results indicated that HSV analysis may be a rapid method for detecting volatile end products resulting from the metabolism of various microorganisms. A high ethanol content was found in olive brines that contained a predominance of yeasts. Abnormal fermentations gave unique HSV profiles, one of which indicated a high level of 2‐butanol. Methyl sulfide was found to be a major odor component of fermented as well as unfermented olives. Acetaldehyde and ethanol contributed secondarily to the odor. Primary contributions of fermentation by the above lactic acid bacteria to the flavor of olives were: (1) production of a desirable level of acidity, and (2) utilization of fermentable sugars to the exclusion of microorganisms which produce metabolic end products with undesirable flavor characteristics.
Origin and Nature of Aroma in Fat of Cooked Poultry
Authors: PIPPEN E. L. , MECCHI E. P. , NONAKA M.
Published: August 2006

SUMMARY: Fat of raw poultry, separated from solid tissue and washed with water at temperatures not exceeding 40°C does not contain cooked poultry aroma and does not develop it when heated. Hence, cooked poultry aroma cannot be derived from the fat alone. Washed and filtered fat from cooked poultry contains characteristic cooked poultry aroma dissolved in it. The aroma of this fat is caused by compounds which dissolve in it during cooking and which apparently stem from nonfat or lean portions of the meat. The ability of fat to dissolve or acquire substances during cooking was demonstrated by showing that fat of cooked poultry contains more sulfur than does fat of raw poultry. Less than 2% of this sulfur build‐up occurs as hydrogen sulfide. The magnitude of the sulfur build‐up was 8 to 14 times greater in the fat of roasted poultry than it was in the fat of simmered chicken. Authentic amino acids in contact with poultry fat at a typical roasting temperature readily underwent Strecker type degradation. Furthermore, aroma components representing typical amino acid degradation products were found in fat from roasted turkey. These analytical results indicate protein, amino acids and probably also sugars and other water soluble components are invoved in aroma formation. Hence fat contributes to cooked poultry aroma indirectly and passively through its ability to dissolve and retain aroma components formed during cooking. Consequently, the characteristic cooked poultry aroma in fat of cooked poultry is not derived from the fat itself but comes from and is thus dependent on the “lean”.
Transaminases of Skeletal Muscle. 2. Transaminase Activities in White and Red Muscles of Pigs and Cows
Authors: HAMM REINER
Published: August 2006

SUMMARY: The total activity of glutamic‐oxaloacetic transaminase (GOT). the relative activity of the mitochondrial GOT isozyme (GOTM) and the total activity of glutamic‐pyruvic transaminase (GPT) in five different muscles of four pigs and two cows were determined. A highly significant, positive correlation was found between either GOT or GPT activity and the amount of muscle pigments. Tonic “red”) (muscles had high transaminase activities and tetanic (“white”) muscles had low transaminase activities. However, the relative GOTm activity (GOTM activity in percent of the totaf GOT activity) of porcine muscle was found to be almost constant in the different types of muscle. Likewise, in bovine muscles, higher GOT and GPT activities were found in “red” than in “white” muscles. However, the relative GOTK activity seemed to be higher in the “red” than in the “white” muscles. A discussion of the transaminase activities and their relationship to muscle function is presented.
Transaminases of Skeletal Muscle. 3. Influence of Freezing and Thawing on the Subcellular Distribution of Glutamic‐Oxaloacetic Transaminase in Bovine and Porcine Muscle
Authors: HAMM REINER , KÖRMENDY LÁSZLO
Published: August 2006

SUMMARY: Freezing and thawing of bovine and porcine muscle cause a remarkable release of the mitochondrial isozyme of the glutamic‐oxaloacetic transaminase (GOTM) from the mitochondrial structures resulting in an increase of GOTM activity in the muscle press juice. The lower the freezing temperature the stronger is this effect. Repeated freezing and thawing increases the release of GOTM. It is considered that the level of GOTM activity in the muscle press juice indicates the extent of mitochondrial damage. On the basis of these results a simple and rapid routine method was developed which allows a reliable differentiation between nonfrozen and frozen and thawed meat.
Quantitation of Flavorful Food Components Using Isotope Dilution
Authors: COBB WILLIAM Y.
Published: August 2006

SUMMARY: Radioactively‐labeled flavor compounds are added to a food system prior to reduced‐pressure distillation. The example used is benzaldehyde, which in the distillate is converted to its corresponding 2,4‐dinitrophenylhydrazone. Separation of the labeled hydrazone from other material present is accomplished by thin‐layer chromatography. Recovered material is quantitated using ultraviolet spectroscopy. Employing isotope monitoring data, the native aldehyde is calculated via isotope dilution. The method is adaptable to flavor compounds of sufficient volatility to be recovered under 5 mm Hg and 65°C, and which are stable or can be converted to a stable form for purification. The potential for quantitation of several components during an experiment is briefly discussed.
Deterioration of Fresh‐Water Whitefish Muscle During Frozen Storage at −10°C
Authors: AWAD A. , POWRIE W. D. , FENNEMA O.
Published: August 2006

SUMMARY— Organoleptic and chemical deterioration of freshwater whitefish muscle frozen at −10°C for periods up to 16 weeks was assessed. As frozen storage of muscle progressed, the toughness and rancidity of baked muscle increased. The solubility of the myofibrillar protein fraction, “actomyosin,” dropped from about 72 to 22% over the 16 week storage period of whitefish muscle. No change in the solubility of sarcoplasmic protein in frozen stored muscle was observed. However, with polyacrylamide disc electrophoresis, two new sarcoplasmic protein bands were detected after 16 weeks of storage. With storage of frozen muscle, water‐binding capacity diminished. Although the total lipid and cholesterol contents of muscle remained constant throughout frozen storage, the phospholipid content decreased as the free fatty acid content increased. Oxidative deterioration of lipid in frozen muscle was estimated.
Lipid Hydrolysis in Frozen Baltic Herring
Authors: BOSUND INGMAR , GANROT BERTIL
Published: August 2006

SUMMARY— The lipid composition of Baltic herring (Clupea harengus var. membranus) muscle and the hydrolysis during freeze storage was studied with thin‐layer chromatography. The concentrations of the various lipid classes were initially 2–5 times as high in dark muscle as in white muscle. Storage for up to 12 weeks at –15°C resulted in an increase of the free fatty acid content from 50 to 1000 mg/100 g in the dark muscle, and from 17 to 280 mg/100 g in white muscle. The increase was due to hydrolysis of lecithin, cephalin and to a varying extent also of triglycerides. According to indirect estimations, roughly 45 and 75% of the free fatty acid formed in dark and white muscle respectively was a result of phospholipid hydrolysis; the remainder of triglyceride hydrolysis. The hydrolysis of lecithin was faster than that of cephalin in both types of muscles. The enzymatic attack showed no preference for anyone of the different fatty acids in the phospholipids.
Histamine and Tyramine Content of Yeast Products
Authors: BLACKWELL B. , MABBITT L. A. , MARLEY E.
Published: August 2006

SUMMARY—Chromatographic estimations of tyramine and histamine in “Marmite” and four other yeast extracts showed a tyramine content from 0.1 to 1.6 mg/g and a histamine content of 0.2 to 2.8 mg/g. “Marmite” contained the largest amounts of both amines, but’ three samples of this extract showed a wide range in amine content. These variations in amine content of yeast extracts are discussed in terms of their manufacture. Pharmacological activity in one of the yeast extracts (“Marmite”) on the rat's blood pressure and on the intact bronchioles and isolated ileum of the guinea pig was due to the presence of tyramine and histamine. The clinical relevance of a high histamine content is discussed.
Relationship of Certain Chemical Constituents of Beef Muscle to Its Eating Quality
Authors: DRYDEN F. D. , MARCHELLO J. A. , RAY D. E.
Published: August 2006

SUMMARY— The levels of certain chemical and physical constituents of the Longissimus dorsi (LD), Semimembranosus (SM) and Triceps brachii (TB) muscles from 10 half‐sib Hereford steer carcasses were determined and related to sensory evaluations made by a laboratory panel. Highly significant (P < .01) differences due to animals and panel members were found. However, no statistically significant differences in tenderness, juiciness, flavor and an overall acceptability score were observed between the muscles. This was apparently the result of the large panel member × muscle interaction (P < .01). Certain significant differences (P < .01) in tenderness between the muscles were detected by the Warner‐Bratzler (WB) shear. Sensory panel evaluations strongly suggested an undesirable effect of lactic acid and pigment concentration on muscle acceptability. These were the only muscle constituents studied which varied significantly (P < .05) in concentration between muscles. Variable, but small, negative correlations between panel traits and the acid and alkaline phosphatase concentrations of the muscle were determined.
Low Temperature Growth of Type E Clostridium botulinum Spores. 2. Effects of Solutes and Incubation Temperature
Authors: EMODI A. S. , LECHOWICH R. V.
Published: August 2006

SUMMARY— The inhibition of outgrowth of spores of Clostridium botulinum Type E by the addition of different concentrations of various solutes to a trypticase‐peptone‐sucrose‐yeast extract medium (TPSY) was studied at different incubation temperatures. Solutes added to TPSY medium were sodium chloride (NaCl), sodium formate (NaCOOH), potassium chloride (KCI), sucrose and glucose. Incubation was at 30, 21.1, 15.6, 10 and 7.2°C, and growth was confirmed by mouse toxin assay. The effect of the solutes on the equilibrium relative humidities (ERHI of the various media was measured using the graphical interpolation method and expressed as water activity (aw). The possibility of an osmotic effect was also investigated. The molar (M) concentrations and osmotic pressures of the different solutes were calculated and related to the approximate inhibitory concentrations of 5.0% NaCl (aw 0.975), 6.0% KCI (aw 0.974), 5.5% NeCOOH (aw 0.9711, 38.5% sucrose (aw 0.976) and 22.5%. glucose (aw 0.970).

The inhibitory salt concentrations were approximately 0.80 M and produced osmotic pressures of about 36.0 atmospheres. The approximate osmotic pressure of the inhibitory 1.12 and 1.24 M sucrose and glucose solutions were 25.08 and 27.97 atmospheres respectively.

Growth response decreased as the incubation temperature decreased as measured by delayed outgrowth times and in decreased amount of cellular material produced by the Type E strains tested.
Dihydrochalcone Sweeteners–Sensory and Stability Evaluation
Authors: INGLETT G. E. , KRBECHEK L. , DOWLING B. , WAGNER R.
Published: August 2006

SUMMARY— The sensory and stability properties of neohesperidin dihydrochalcone were evaluated. Combinations of neohesperidin dihydrochalcone with saccharin and cyclamate were tested for their effect on taste qualities in soft drink type products. A mixture in which neohesperidin dihydrochalcone contributed 25% of the total sweetness (saccharin 64% and cyclamate 11%) gave a taste sensation that was considered to be of good quality. Tests indicated that the presence of neohesperidin dihydrochalcone gave, for most tasters, an apparent increase in flavor. The ethoxy homolog, homoneohesperidin dihydrochalcone, gave the same effect as the neohesperidin dihydrochalcone.

The stabilities of neohesperidin dihydrochalcone under a variety of conditions of manufacture, storage and use were studied. Research showed that the glycosidic compound was resistant to hydrolysis of the sugar moieties in solutions of various acids above pH 2 at normal temperatures.
THROUGH‐CIRCULATION DRYING OF TAPIOCA ROOT
Authors: CHIRIFE JORGE , CACHERO RUBEN A.
Published: August 2006

SUMMARY— The drying characteristics of fresh/y harvested tapioca root (Manihot utilissima Pohl) from Posadas, Argentina, have been investigated in a laboratory through‐circulation dryer. Variables studied were bed depth (2‐12 cm), air velocity (2,300‐5,200 kg/(hr)(sq meter), and air temperature (55—100°Cl. Static pressure drops of air passing through beds of dried and wet slices also were investigated. Straight lines are obtained plotting on semilogarithmic paper the nondimensional moisture content (W‐We) (Wo‐We) against time. This allows deduction that a diffusional mechanism is controlling the drying rate. Factors to be considered in the design of a continuous through‐circulation dryer are given.
STUDIES ON FLOWDYNAMICS OF FALLING FILMS OF WATER AND ITS EFFECT ON CLEANING OF STAINLESS STEEL
Authors: PATEL SAVINAY , JORDAN W. K.
Published: August 2006

SUMMARY— Factors such as inclination angle of the test surface, flow rate and temperature and composition of cleaning solutions were examined for their influence on cleaning an 18‐in.‐wide sheet of No. 4 finish stainless steel by gravity flow of falling films of water and detergent solutions. A suspension of B. subtilis spores was used to contaminate the test surface. After a cleaning treatment, the percentage of spores remaining as measured by a direct surface agar plate method IDSAPI was used to calculate cleaning efficiency. Flows of water and cleaning solutions ranged from 50 to 250 lb/min. After detergent solutions, a post‐rinse with water at 100°F for 5 min was used. Another setup with a smaller plate and a constant flow rate of 45 lb/min was used to study the effect on cleaning of varying plate angle between the limits of 60 degrees either side of vertical. Washing time was standardized at 10 min for the large plate and 15 min for the smaller one. Results indicated that cleaning improved with temperature, flow rate and with the presence of acid or alkaline cleaning agents. Cleaning was most effective when the plates were in the vertical position.
QUALITY OF SAUSAGE EMULSION PREPARED FROM MUTTON
Authors: BALIGA B. R. , MADAIAH N.
Published: August 2006

SUMMARY— N.P.N., sarcoplasmic, fibrillar and stroma protein nitrogen in different cuts of the mutton carcass have been estimated to evaluate the emulsion‐forming capacity and preparation of sausages, using a composite mutton sample obtained from a whole carcass. Sausage emulsion of good stability can be prepared with mutton from the cut, leg of mutton, when it forms 46% of the sausage mix and 43% when the mutton used is from a composite sample obtained by deboning a whole mutton carcass.
SOME PERSONALITY TRAITS RELATED TO PERFORMANCE IN A REPEATED SENSORY TASK
Authors: HENDERSON D. , VAISEY M.
Published: August 2006

–Judges selected on the basis of high scores in need for achievement performed better than low scorers in flavor difference detection tests repeated 7 times in a 4‐wk period. Each test consisted of triangular, paired and degree of difference discriminations in 6 comparisons of varying difficulty devised from cakes made with fresh, dried and irradiated eggs. During the last 5 tests, high achievers showed significantly superior odd sample selection. Throughout the test period high achievers showed somewhat better discrimination of moderately difficult comparisons and a higher incidence of total responses. Degree of flavor difference expressed showed dependence on personality scores for aggression, nurturance, autonomy, harmavoidance and impulsivity.
OBJECTIVE EVALUATION OF CANNED TUNA SENSORY QUALITY
Authors: RASEKH JAMSHID , KRAMER AMIHUD , FINCH ROLAND
Published: August 2006

SUMMARY— Commercial and experimental packs of canned tuna were prepared from the 1965, 1966 and 1967 packs. The 1965 samples were used to train an expert panel which identified 8 distinct parameters of quality. Of the 64 objective tests or variations of test procedures, 13 were selected for further study. 1966 analyses revealed that color, flakiness, firmness and fiber could be predicted adequately (R = 0.9 +). The 4 other parameters of scorch, juiciness, odor and taste were also highly significantly correlated, but were predictable less completely (R = 0.8 – 0.9) by 1 or a combination of objective tests. 1967 samples were submitted to a consumer preference panel in addition to measurements by expert panel and objective tests. These results indicated that consumer preference is dependent approximately equally (40%) on appearance and flavor and to a lesser extent (20%) on textural characteristics. Consumer preference could be estimated objectively by determinations of Hunter L and b values, a shear test, percent fiber and PH.
FOOD PREFERENCES OF COLLEGE STUDENTS AND NUTRITIONAL IMPLICATIONS
Authors: EINSTEIN MARGERY A. , HORNSTEIN IRWIN
Published: August 2006

SUMMARY— The food preferences of approximately 50,000 college students representing 1% of the college enrollment in the United Stares during the 1966‐1967 school year were analyzed. The responses were collected on a regional basis, subdivided as to sex and were reported as national and regional totals. Two hundred and seven food items were surveyed. Foods were ranked in terms of percent Liked, Disliked and Do Not Know. Median and percentile groupings for each food class, as well as for all foods, were calculated. The relationships between food preferences and nutritional values of foods were examined. The percent of the recommended dietary allowance provided by one serving of a given food item was calculated for vitamin A, vitamin C, calcium and iron. The results indicated that if food preferences were the sole determinant of food intake, then the dietary intake would be low in vitamin A. In fact, the best sources of vitamin A were among the most disliked foods in the entire survey. The relationship between food preferences and possible vitamin C and calcium deficiencies was not clear‐cut Except for liver, one of the best sources of dietary iron, there was little evidence that food preferences discriminated against foods containing significant amounts of iron.
EFFECT OF SEVERAL VARIABLES ON THE EXTRACTABILITY OF SUNFLOWER SEED PROTEINS
Authors: GHEYASUDDIN S. , CATER C. M. , MATTIL K. F.
Published: August 2006

SUMMARY— The effect of several variables on the extraction of sunflower seed protein has been investigated. Solubility studies on the meal show that globulin is the main protein component. Albumin, nonprotein nitrogen and insoluble nitrogen are very low. Glutelin comprises about 17% of the total nitrogen. 15 min and a meal to solvent ratio of 1:10 (w/v) were found to extract a maximum amount of protein at pH 7.0. The optimum temperature of extraction is 45°C, although over a temperature range of 26‐6°C the extraction remains essentially constant. More protein was extracted by 1.0 M NaCl and 0.75 M CaCl2 at various pH's than by the higher or the lower concentrations of these salts. Results with several other salts show that concentration as well as pH is very important. Reducing agents do not appear to have any marked effect on the extractability of protein.
STORAGE DETERIORATION OF FREEZE‐DRIED AVOCADO PUREE AND GUACAMOLE
Authors: GOMEZ R. F. , BATES R. P.
Published: August 2006

SUMMARY— The effect of storage temperature, time and atmosphere on the chemical and organo‐leptic characteristics of freeze‐dried avocado puree and guacamole was studied using Waldin, Lula and Booth‐8 varieties of avocado. Oxidation rates were slower at 21°C than at 38°% storage and nitrogen atmospheres reduced the peroxide formation. Significant differences existed in oxidation rates between avocado varieties and also between guacamole and avocado puree in some instances. A logarithmic relationship was found between peroxide values and storage time in air. Guacamole made with Lula avocados was unacceptable after 3 weeks of storage in air at 38°C. Samples stored in nitrogen at 38°C ware unacceptable at the end of 7 weeks. Samples stored in air at 21°Cwere acceptable after 12 weeks and those stored in nitrogen at 2l°C after 15 weeks. A commercial BHA antioxidant reduced the oxidation rate of Lula puree but did not increase shelf life in air storage at 38°C. Peroxide values were of no use in predicting acceptability, since organoleptic deterioration could occur without any peroxide increase.
HEAT‐INDUCED OFF‐FLAVOR IN AVOCADO FLESH
Authors: BATES ROBERT P.
Published: August 2006

SUMMARY— The off‐flavor induced in the Fuerte avocado by heating at 100°C for 20 min has been examined. Isolates which exhibited off‐flavor were obtained by ethanol extraction of freeze‐dried avocado puree. The ether‐soluble portion of these extracts was separated by silicic acid column chromatography and thin‐layer chromatography. The presence of off‐taste in individual fractions was determined by a quantitative taste assay using ethanol‐extracted pulp or filter paper as taste medium. Fraction II from a silicic acid column possessed the most dominant off‐taste and represented 0.6% of the original avocado flesh. It was a mixture which varied in polarity between that of neutral lipid and phospholipid. Separation of Fraction II by TLC showed the presence of at least 12 components. Separation of the analogous fraction from unheated control samples showed the presence of the same components in similar amounts. Only pheophytins a and b, which were formed by heating, ware missing from the control. Attempts to isolate further by TLC and to characterize substances responsible for off‐taste resulted in a significant reduction in off‐taste intensity of heat‐treated isolates as well as the appearance of similar off‐taste in the analogous control. The attenuation is partially accounted for by a synergistic effect involving separated zones from the chromatogram. The over‐all off‐flavor involved most isolates, though substances responsible were present in quantities undetected by chromatographic techniques
THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE
Authors: WEBB N. B. , IVEY F. J. , CRAIG H. B. , JONES V. A. , MONROE R. J.
Published: August 2006

SUMMARY— A method was developed to objectively measure the emulsifying capacity (ECJ of meat and fish protein extracts by electrical resistance. The method of Swift et al. (1967) was modified to deliver oil at a constinuous rate at the point of blender agitation, thus forming an emulsion for testing the validity of the electrical resistance method. This modification reduced the variance of the end‐point determination within samples. The precision of end‐point determinations by electrical resistance was equivalent to the modified visual method, and had the advantages of being objective, having a finite end‐point and providing a continuous record of the emulsion during formation and collapse. The EC of fresh muscle slurry extracts from fish were higher than those from beef and pork. However, the EC of fresh muscle supernatant extracts ranked from highest to lowest are beef, fish and pork, respectively. In all cases, the EC of supernatant and fresh muscle extracts was higher than the slurry and frozen muscle extracts, respectively.
EFFECT OF MICROBIAL GROWTH UPON MYOFIBRILLAR PROTEINS
Authors: RAMPTON J. H. , PEARSON A. M. , PRICE J. F. , HASEGAWA T. , LECHOWICH R. V.
Published: August 2006

SUMMARY— Aseptic samples from pig and rabbit muscles were inoculated with Achromobacter liquefaciens, Micrococcus luteus, Pediococcus cerevisiae, Pseudomonas fluorescens, Streptococcus faecal is end a mixed culture obtained from commercial hamburger. Some difficulty was encountered in getting the organisms to grow, and good growth was achieved only with A. liquefaciens end mixed culture from commercial meat. Both inoculated and uninoculated control samples were incubated at 3 and 10°C for 0, 8 and 20 days. The salt soluble proteins were extracted with Weber‐Edsall solution and subjected to sucrose density gradient centrifugation, gel filtration and disc gel electrophoresis. The microorganisms utilized in this study had no measurable effect upon the myofibrillar proteins from either pig or rabbit muscle. However, bacterial growth decreased the amount of certain non‐protein ultra‐violet absorbing components in the ultracentrifugal pattern of Weber‐Edsall extract. These components did not appear to be of myofibrillar origin. Disc gel patterns of Weber‐Edsall extracts from pig muscle produced a more intensely staining band than those from rabbit muscle at Rm, = 0.59.
MUSCLE CONTRACTION AND POSTMORTEM pH CHANGES IN PIG SKELETAL MUSCLE
Authors: McLOUGHLIN J. V.
Published: August 2006

SUMMARY– The initial (5 min) pH of longissimus dorsi muscle taken from live pigs under anesthesia was 7.0; in muscle taken immediately after slaughter it was 6.3. When the neuromuscular blocking agent, curare, was given intramuscularly before slaughter the initial pH was raised to 6.8. The gastrocnemius muscle was stimulated to contract via the sciatic nerve in vivo and the pattern of pH change compared with that of the unstimulated muscle in the other side of the animal. Stimulation caused a fall in initial pH and an acceleration in the subsequent rate of pH fall in the excised muscle under nitrogen at 37°. It was concluded that neural stimuli entering the muscle at the time of death were the major factors involved in the rapid postmortem glycolysis observed in the pigs studied.
EFFECTS OF VARIATIONS IN COOKING METHODS ON THE FLAVOR VOLATILES OF CABBAGE
Authors: MacLEOD A. J. , MacLEOD GLESNI
Published: August 2006

SUMMARY–Cabbage was. cooked by a number of different methods and the flavor volatiles liberated were collected and analyzed by gas chromatography. The relative percentage abundance of each volatile was calculated and the values compared for the different cooking variations. The fates of certain individual volatiles were particularly interesting and are described. The cooking variations considered include cooking for different lengths of time, using microwave radiation instead of conventional heating and using different parts of the plant.
POLYPHENOLS IN MONTMORENCY CHERRIES
Authors: SCHALLER D. R. , ELBE J. H. VON
Published: August 2006

SUMMARY– An examination of the polyphenols of Montmorency cherries resulted in the separation and identification of six isomers of caffeoyl‐quinic acid, four isomers of p‐coumaryl‐quinic acid, caffeic acid, and p‐coumaric acid. In addition two flavonols, kampferol‐3‐rhamnoglucoside and kampferol‐3‐monoglucoside were also identified. Four additional polyphenols were separated but could not be identified.
RELATIVE RECOVERY AND IDENTIFICATION OF CARBONYL COMPOUNDS FROM CELERY ESSENTIAL OIL
Authors: WILSON C. W.
Published: August 2006

SUMMARY– The carbonyl compounds in celery essential oil obtained from celery leaves and stalks by two essence recovery methods were separated by gas chromatography and identified by chemical and spectroscopic methods. Two epoxides, five ketones, five esters, three acids and three phthalides, 3, n‐butylphthalide, sedanolide, and 3, n‐butylhexahydrophthalide, were reported as constituents of the essential oil from fresh celery. 3, n‐Butylphthalide and sedanolide possess the characteristic odor and flavor of celery. Sixteen of the 18 compounds have not been reported as constituents of the essential oil from fresh celery. Semiquantitative relationships were established for each carbonyl and the carbonyl fractions.
SUSCEPTIBILITY TO AMYLOLYSIS OF GAMMA‐IRRADIATED WHEAT
Authors: ANANTHASWAMY H. N. , VAKIL U. K. , SREENIVASAN A.
Published: August 2006

SUMMARY– Initial reducing sugars and diastatic activity, expressed as “maltose value,” are increased in irradiated wheat and are functions of dose levels in the range 20—200 Krad. Both alpha‐and beta‐amylases retain their activities in irradiated wheat, but the sensitivities of starch to amylolysis are increased with radiation dose levels. Latent beta‐amylase present in resting seeds, is also radioresistant. Susceptibility of starch to radiation treatment is more pronounced with moist than dry grain.
COMPUTER‐AIDED PREDICTIONS OF EXTENT OF BROWNING IN DEHYDRATED CABBAGE
Authors: MIZRAHI S. , LABUZA T. P. , KAREL M.
Published: August 2006

SUMMARY– The feasibility and accuracy of prediction of extent of browning was studied on freeze‐dried cabbage stored in packages made of materials with different water‐vapor permeabilities. Kinetic data on the browning reaction were obtained for samples maintained at various constant‐moisture contents. In each case, browning increased linearly with time. An equation relating rate of browning to moisture content was chosen on the basis of minimum variance. The kinetic data were combined with mass transfer characteristics of the packages using assumptions discussed previously. The validity of the assumptions was tested and the magnitudes of needed corrections evaluated. Increase of moisture content and changes of the sorption capacity of the cabbage, caused by browning, proved to be the major factors requiring corrections. An iteration technique for the prediction of the browning, using a computer and a method for estimation of the variance of the predicted values, was devised. The standard deviation ranged from 2–10% for the low and high extent of browning, respectively. Most of the actual data obtained from package storage tests at 37°C and 61% RH were within 1 standard deviation of prediction.
FABRICATION AND CORROSION PERFORMANCE OF TIN‐MILL PRODUCTS MADE FROM CONTINUOUSLY CAST STEEL
Authors: LAUBSCHER A. N. , WEYANDT G. N.
Published: August 2006

SUMMARY– During the past year, large tonnages of tin‐mill products made from continuously cast steel were supplied to the can‐making industry for almost every type of container and closure. Most of the product was used for the manufacture of beer‐can bodies. Without exception, fabrication performance was as good or better than that attained with ingot‐cast steel. Results of pack tests of both heavy‐ and light‐coated electrolytic tinplate, lead to the conclusion that continuously cast steel containing 0.03–0.08% silicon has corrosion resistance equal to that of ingot‐cast steels containing a maximum of 0.010% silicon. Continuously cast steel is an addition to the family of steels now available to the container industry, and its use may open new vistas for improved container concepts.
BACTERIOLOGICAL ANALYSES OF FROZEN SHRIMP. 2. Staphylococci in Precooked Frozen Chilean Shrimp
Authors: VIRGILIO R. , GONZÁLEZ C. , MENDOZA SILVIA , AVENDAÑO SONIA , MUÑOZ NUBIA
Published: August 2006

SUMMARY– 392 samples of precooked frozen shrimp from two Chilean manufacturers, A and B, were quantitatively examined for the presence of Staphylococcus aureus by direct plating on Difco mannitol salt agar (MSA, 10% NaCI). 140 samples (35.7%) were found to contain Staphylococci but only half of these had counts of over 100,82.4% remaining within the acceptable limit. Frozen shrimps are prone to contamination by Staphylococcus during processing, especially if hand‐processed, but these results show that it is possible to obtain a good‐quality product when stringent sanitary measures are observed. MSA was compared with Baird Parker's egg yolk medium (BPM) by plating simultaneously on it 141 samples from manufacturer B; BPM detected S. aureus in a smaller number of samples (7.8%), and gave rise to fewer colonies than MSA. BPM seemed to be inhibitory even to some Staphylococcus strains, i.e., it is unsuitable for use in these frozen foods. From 2 other manufacturers, C and D, 80 samples of frozen shrimp, together with 60 nasal swab samples from food handlers were plated to investigate some cultural characteristics of S. aureus. 57 strains of this organism were obtained, 41 belonging to shrimp samples and 16 to nasal carriers from both manufacturers. The strains were isolated and, when tested by anaerobic fermentation of mannitol, deep growth in cysteine agar, catalase and coagulase reactions, all gave positive tests. Phosphatase and DNase reactions were less constant. All the strains with 1 exception were sensitive to 8 antibiotics tested. Thus, the general properties ascribed to S. aureus species appear unaltered in frozen shrimps. 28 strains (49.1%) could be typified with the set of 21 international phages, most of them belonging to group III; only in manufacturer D strains coming from food and food handlers were phage type related. In manufacturer C most strains were untypable.
STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein
Authors: ACTON J. C. , SAFFLE R. L.
Published: August 2006

SUMMARY– Surface tension responses for solutions of salt‐soluble protein from cow meat, beef hearts, beef cheek meat, pork trim and pork cheek meat were found to follow the Type III curves assigned to surface‐active agents. The stability of emulsions prepared utilizing salt‐soluble protein of the meats was significantly affected by concentration of protein and level of oil. As either concentration of protein or of oil was increased, higher and more significant stability of the emulsions was observed. Emulsions prepared from protein of each type of meat had similar responses for stability. High and significant correlation was found between protein surface activity and emulsion stability. Little change in emulsion viscosity was found except at the upper protein and oil levels tested.
EFFECT OF PROCESSING AND STORAGE CONDITIONS ON THE MICROFLORA OF CLOSTRIDIUM PERFRINGENS‐INOCULATED FRANKFURTERS
Authors: SOLBERG MYRON , ELKIND BARBARA
Published: August 2006

SUMMARY: The growth support potential of frankfurters for Clostridium perfringens was determined. Inoculated emulsions were stuffed into glass tubes and processed so that they reached an internal temperature of 68–69°C in 30–48 min. The tubes were sealed with agar plugs and rubber stoppers to simulate vacuum‐packaging conditions. Total aerobic and anaerobic bacterial counts in uninoculated raw emulsion were 1 to 3 log cycles higher when petri dishes were incubated at 23°C as opposed to 37°C. The low‐temperature‐growing mesophiles and psychrotrophs were destroyed during processing. The 37°C counts were reduced 1 log cycle and the 23°C counts, 2 to 3 log cycles. Clostridium perfringens reproduced rapidly in frankfurters at 37 and 23°C, more slowly at 15 and 12°C, and not at all during 2 wk of storage at 10° or 4 wk at 0–5°C. Clostridium perfringens made up 2.5–10% of the total anaerobic count at 0 time but became the dominant organism during the storage at all temperatures permitting growth.
Flavor Components in Cognac
Authors: SCHAEFER J. , TIMMER R.
Published: August 2006

SUMMARY: Flavor components of a genuine cognac were identified by means of CGLC/MS. The complex extract was fractionated on a packed column preceding further separation on a capillary column. The identification of fatty acids, phenolic acids and some of the carbonyl compounds was achieved by other chromatographic methods. 81 components, of which 24 have not previously been reported in cognac and other grape brandies, were identified.