bluuebunny/crossref_metadata_2025_split huggingface dataset:
Further analysis of the volatile components of frozen cold stored cod and the influence of these on flavour
Authors: McGill Alister S. , Hardy Roy , Gunstone Frank D. 
Published: November 2006

AbstractIn previous reports it was shown that hept‐cis‐4‐enal is the major component responsible for the off‐flavour that develops in cod (Gadus morhua) during frozen storage. Many other volatile components are present and a number are identified in this paper. Two of these, hept‐trans‐2‐enal and hepta‐trans‐2, cis‐4‐dienal have been shown to possess flavour notes or tones similar in character to the cold storage flavour. Recognition thresholds of these compounds have been determined in aqueous solution and from this, and the nature of their flavour it has been concluded that they are not as important in the cold storage flavour as hept‐cis‐4‐enal. Production of these three compounds has been monitored and found to increase with time and temperature of frozen storage. Taste panel assessments of the fish show a good correlation (0.84) with the hept‐cis‐4‐enal content. Evidence is presented which is strongly indicative that these compounds are produced by liquid oxidation.
Agriculture group symposium management of farm waste
Authors: Russell R. D. , Nielsen V. C. , Unwin R. J. , Nicholson R. J. , McAllister J. S. V. 
Published: November 2006

AbstractThe following are summaries of papers presented at a symposium held on 16 November 1976. The reports so published are entirely the responsibility of the authors and in no way reflect the views of the Editorial Board of the Journal of the Science of Food and Agriculture.
The effect of temperature on the drip, denaturation and extracellular space of pork longissimus dorsi muscle
Authors: Penny Ian F. 
Published: November 2006

AbstractPork longissimus dorsi muscles were cut across the muscle into slices as soon as possible after slaughter. The slices were held at temperatures ranging from 10 to 37°C during the first 24 h post‐mortem. 1–2% drip was obtained from slices held at 10°C and increased to 10–14% at 37°C. As the amount of drip increased, the protein concentration of the drip fell from about 150 mg/ml to 100 mg/ml. Some of this decrease could be attributed to the denaturation of sarcoplasmic protein, which amounted to a maximum of 19% in the samples with the highest drip. It is also suggested that diffusion of fluid from the myofilaments or sarcoplasmic reticulum could dilute the sarcoplasm. Denaturation of the myofibrillar proteins, as measured by their ATPase activity, was also observed but this was measurable only at holding temperatures above 30°C. The extracellular space which was 2–5% of the muscle section when the holding temperature was 10°C and drip was low, increased to a maximum of 16–25% at 37°C when drip was high. It is suggested that this is a contributory factor to the increase in drip with increasing temperatures.
Castorbean allergens in tissues of catfish reared on a diet containing castorbean pomace
Authors: Layton Laurence L. 
Published: November 2006

AbstractChannel catfish were reared to pan size on an experimental diet containing 50% castorbean pomace that had been detoxified by cooking during oil removal. This pomace was still highly allergenic due to the presence of heat stable antigenic proteins. Muscle tissue from catfish currently being fed castor pomace contained clinically significant amounts of active castorbean allergens, but muscle from fish that had been taken off the pomace a week earlier did not. Fish reared on allergenic castorbean pomace should be taken off the pomace diet several days before being eaten by castorbean allergic persons.
On developing a colloquial vocabulary for the description of eating quality
Authors: Holland Derek A. 
Published: November 2006

AbstractA colloquial vocabulary for describing eating quality requires little training in its use and gives results that are readily understood by all. It is shown how, by analysing the frequency of usage of all words used in free descriptions to separate major from minor words, identifying and eliminating any synonyms or antonyms among the major words so as to distinguish between key‐words (basic vocabulary) and alternative words (supplementary vocabulary), and finally, through group discussion, integrating the minor words, such a vocabulary can be established.
The effect of cellulase preparations on the chemical changes during the ensilage of grass in laboratory silos
Authors: Henderson Annie R. , McDonald Peter 
Published: November 2006

AbstractThree experiments are described. In the first, cellulase prepared from Aspergillus niger was added at the rate of 4 g/kg to herbage treated with a variety of silage additives, formic acid, caproic acid, formalin, sodium metabisulphite and zinc bacitracin. The lowest cellulose contents and highest residual water soluble carbohydrate contents were found in the silages treated with formic acid and cellulase. Formic acid was included as a treatment in subsequent experiments. In the second experiment, the enzyme was added to herbage at two levels, 1.0 g/kg fresh grass and 4.0 g/kg fresh grass. Cellulose contents of the silages were significantly lower after 61 days at the higher rate of application of the enzyme. In the third experiment, two enzymes produced from Aspergillus niger were compared with two enzymes derived from Trichoderma viride. Under the conditions of the experiment the cellulase enzymes produced from T. viride were more active.
Amino acid composition and nutritional value of italian ryegrass, red clover and lucerne as influenced by application and content of nitrogen
Authors: Eppendorfer Wilfried H. 
Published: November 2006

AbstractIn experiments with increasing applications of nitrogen to ryegrass, red clover and lucerne grown in pots, freeze‐dried plant material with widely varying N‐content was obtained. Increasing N‐concentrations were associated with increasing nitrate contents which proportionally decreased the concentrations (g/16 g total‐N) of all amino acids. Expressed as g amino acid/16 g total‐N minus NO3‐N, concentrations of all amino acids were closely similar at different N‐levels. Differences between the three species ' amino acid composition were negligible except for a lower concentration of lysine in the crude protein of ryegrass and of methionine + cystine in the crude protein of clover and lucerne. In feeding experiments with rats increasing total‐N concentrations were generally associated with higher true digestibilities of the crude protein of ryegrass, red clover and lucerne, but slightly lower biological values, especially in red clover. Net crude protein utilisation was increased by increasing total‐N concentration in ryegrass, decreased in red clover and unchanged in lucerne. When ranked according to the nutritional value of the crude protein, ryegrass comes first, lucerne second and red clover last. Addition of synthetic methionine to ryegrass and lucerne improved their biological values by 30 and 47% respectively.
Determination of calcium, potassium, chlorine, sulphur and phosphorus in foodstuffs by X‐ray fluorescence spectrometry
Authors: King Richard T. 
Published: November 2006

AbstractA rapid quantitative X‐ray spectrometric method of analysis for calcium, potassium, chlorine, sulphur and phosphorus, previously used for analysing meat, has been applied to a wide variety of foodstuffs. Sixty‐seven samples of various foods have been analysed and the results are in good agreement with those obtained by standard chemical methods. The proposed method enables 10–15 samples to be analysed for at least five elements by one person in a day.
On the nature of the interaction between some anionic polysaccharides and proteins
Authors: Imeson Alan P. , Ledward David A. , Mitchell John R. 
Published: November 2006

AbstractThe interactions between myoglobin and bovine serum albumin and the anionic polysaccharides, pectate, alginate and carboxymethyl cellulose, have been studied by differential scanning calorimetry (d.s.c), absorption spectrophotometry and Sephadex chromatography. At pH 6.0 the effect of the polysaccharides on the native proteins is merely to perturb the structure, causing spectral changes in myoglobin and decreased thermal stability in both myoglobin and bovine serum albumin. However, following heat denaturation at this pH much stronger interactions are formed giving rise to stable high molecular weight complexes which inhibit protein‐protein aggregation and hence precipitation. The response of these systems to changes in ionic strength and pH suggest that the interactions are primarily electrostatic in nature and increase as the net positive charge on the protein increases.
Condensed tannins in horse bean seeds: Chemical structure and apparent effects on poultry
Authors: Martin‐Tanguy Josette , Guillaume Jean , Kossa Anatole 
Published: November 2006

AbstractThe seed‐coats of numerous varieties of horse beans contain condensed tannins of the proanthocyanidin type. These polymers consist of molecules of flavan‐3‐ols (catechin, gallocatechin) and flavan‐3,4‐diols (leucocyanidin, leucodelphinidin). Condensed tannins of horse bean seeds appear to depress the growth of muscovy ducklings, to cause a reduction in the weight of eggs produced by laying hens and to decrease the digestibility of nitrogen compounds in growing chicks.
The effect of pasteurisation and freezing on the low density lipoproteins of egg
Authors: Lawrence Parkinson T. 
Published: November 2006

AbstractThe low density fraction of egg yolk was separated by gel filtration into two groups of lipoproteins. One group (1) had an extremely high molecular weight and was probably formed by aggregation of the second group (2), which itself had a high molecular weight. In liquid egg the ratio of group 1 to group 2 was increased by pasteurisation for 5 min at 65°C and also by freezing and thawing of either raw or pasteurised material. When group 2 was isolated by gel filtration and then frozen and thawed it was converted to group 1.
Immunoelectrophoretic identification of a heterodimer β‐amylase in extracts of barley grain
Authors: Hejgaard Jørn , Carlsen Søren 
Published: November 2006

AbstractGel filtration followed by immunoelectrophoretic characterisation showed that approximately 30% of the β‐amylase activity in salt extracts of Emir barley grains was localised in a dimei complex (mol. wt. 95 000) between β‐amylase (mol. wt. 56 000) and a non‐active protein Z (mol. wt. 40 000). This complex seemed to be the only polymer β‐amylase present in 1 mM β‐mercaptoethanol extracts of barley and barley green malt. The complex was split by 100 mM β‐mercaptoethanol.
Magnesium uptake by herbage
Authors: Jones Edryd , Sparrow Philip E. 
Published: November 2006

AbstractGround carboniferous limestone at 0, 5 and 10 t/ha was applied in all combinations with calcined magnesite at 0, 1.25 and 2.5 t/ha on perennial ryegrass/white clover swards at five sites. an extra treatment of ground magnesian limestone supplying magnesium equivalent to that in 1.25 tonne calcined magnesite was also applied at each site. cuts of herbage were taken over a period of 3 years and samples taken for magnesium and potassium analysis. at two of the sites the herbage samples were divided into grass and clover and analysed separately. calcined magnesite significantly increased the magnesium content of both grass and clover, and in both instances the higher dressing gave a further significant increase in magnesium content over the lower level of application. magnesian limestone was not as effective as calcined magnesite in the first 2 years after application, but had a similar effect on the magnesium content by the third year. 5 and 10 t/ha of ground carboniferous limestone had but a small effect on magnesium levels. this effect was probably of no practical significance. white clover contained, on average, about 25 % more magnesium than perennial ryegrass. the potassium content of clover was little affected by the magnesium and lime treatments, but calcined magnesite depressed the content in grass very slightly and magnesian limestone raised the % k value from 2.72 to 2.88.
Competitive oxidation of fatty acids. Effect of the degree of unsaturation
Authors: Romero Alfredo J. Rosas , Morton Ian D. 
Published: November 2006

AbstractThe oxidation of oleic acid‐linolenic acid mixtures was followed using the oxygen uptake method. Experiments were carried out at 30°C and eleven samples were studied in each run. During the period of molecular decomposition of the hydroperoxides, the overall monomolecular rate constant increases linearly with increasing linolenic acid molar fraction in the samples. No prooxidant or antioxidant effects were found during this period of oxidation. When the reaction enters the bimolecular period of the decomposition of the hydroperoxides, a prooxidant effect was always found when the molar fraction of oleic acid exceeded 0.50.
Competitive oxidation of fatty acids. Effect of the carboxylic group and of saturated fatty acids
Authors: Romero Alfredo J. Rosas , Morton Ian D. 
Published: November 2006

AbstractThe kinetics of the oxidation of mixtures of methyl linoleate‐linoleic acid and of mixtures of pelargonic acid‐linoleic acid have been studied at 30°C by the oxygen absorption method. During the oxidation of methyl linoleate‐linoleic acid mixtures, a linear relationship was found between the overall monomolecular rate constant, Km, and the composition of the sample. When the reaction entered the bimolecular period, a strong prooxidant effect was found when the molar fraction of methyl linoleate was above 0.50. With mixtures of pelargonic acid‐linoleic acid, it was found that the saturated fatty acid behaved as an inert diluent throughout all the levels of oxidation studied and for all the range of molar fractions.
Effect of zinc on protein and RNA content in wheat plant
Authors: Sachdev Pamila , Deb Dipak L. 
Published: November 2006

AbstractA nutrient culture experiment was conducted under controlled greenhouse conditions to study the effect of different solution levels of zinc on soluble protein, tryptophan and RNA content of wheat plants at different physiological stages of growth. The highest dry matter yield and soluble protein, tryptophan and RNA content of plants were observed at 0.5parts/106 level of zinc at all stages of growth. On either side of this level, a fall in dry matter yield and soluble protein, tryptophan and RNA content of plants was recorded. A balance between phosphorus and zinc concentration seems to be needed for normal metabolic functioning of plants.
Metallic odour caused by vinyl ketones formed in the oxidation of butterfat. the identification of octa‐1,cis‐5‐dien‐3‐one
Authors: Swoboda Peter A. T. , Peers Kenneth E. 
Published: November 2006

AbstractOct‐1‐en‐3‐one and the more potent octa‐1,cis‐5‐dien‐3‐one have been identified as being responsible for the metallic odour which developed when a model system containing butterfat, α‐tocopherol and cupric palmitate was allowed to oxidise at 35°C for 35 h. These vinyl ketones were synthesised, their mass and n.m.r. spectra determined, and odour descriptions and odour thresholds assessed. Octa‐1, cis‐5‐dien‐3‐one in aqueous solution could be detected at a dilution of 1 in 1012. Its metallic odour was also described as like geranium leaves. Oct‐1‐en‐3‐one (detectable at 1 in 1010 dilution) was described as mushroom like at low concentrations and only exhibited a metallic odour at higher concentrations. Both compounds had an odour threshold concentration about five hundred times greater in groundnut oil than in water. The significance of these compounds is discussed with reference to the published literature and their formation from (n‐3) and (n ‐ 6) polyenoic fatty acids.
Variation in the protein content of single seeds of four varieties of oil seed rape
Authors: King Jane R. , McNeilly Thomas , Thurman David A. 
Published: November 2006

AbstractSingle seeds of four varieties of oil seed rape, Bronowski, Gulle, Zephyr and Oro were analysed for protein content using a micro‐Kjeldahl method. Considerable variation was detected and protein levels ranged from 11 to 42% of total seed dry weight. Approximately 70% of the seed protein was found in the cotyledons. Heavier seeds were found to contain more protein in all four varieties, though no correlation could be detected between the percentage protein content of the seeds and seed weight.
The prediction of the digestibility of silages using cellulase
Authors: Dowman Mary G. , Collins Frank C. 
Published: November 2006

AbstractThe use of the Jones and Hayward1 two stage digestion technique for evaluating the digestibility of dried ground grass silages with digestible organic matter in the dry matter (in‐vivo DOMD%) values ranging from 54 to 72 was investigated. By grinding the samples through a 0.75 mm screen and increasing the concentration of cellulase the digestion time could be reduced from 48 h (Jones and Hayward1) to 24 h whilst maintaining a high degree of correlation with DOMD% (in‐vivo). A number of silages were analysed by this modified technique and by the Tilley and Terry2 (in‐vitro) technique. Comparing the DOMD% values from both determinations with the DOMD% (in‐vivo) values the correlation coefficient (r) in each case was 0.85 (with an r.s.d. of 2.3). The modified Jones and Hayward1 technique is then as good a predictor of DOMD% as the Tilley and Terry2 technique. The length of time and cost needed to predict DOMD% of silages has been reduced which is a distinct advantage when determinations are carried out on a routine basis for advisory purposes.
Microbiology of New Zealand farmed venison
Authors: Sumner John L. , Perry Ian R. , Reay Christine A. 
Published: November 2006

AbstractThe hygienic status of two consignments of farmed (“killed”) venison has been surveyed in New Zealand export game packing houses. The consignments were of strikingly different quality. In one case total, coliform and E. coli counts were 103‐105/g, 102‐104/g and 102‐104/g respectively and Salmonella was not detected. In the other consignment total, coliform, E. coli and staphylococcal counts were 105‐107/g, 103‐105/g, 102‐105/g and 103‐106/g respectively, with 16 out of 30 samples positive for Salmonella Saint Paul. Although populations of coliforms, E. coli and Clostridium perfringens diminished during frozen storage in ground venison, Salmonella typhimurium which had been added to the venison was still detectable after 12 months storage.
A simple and rapid screening method for the determination of protein and tryptophan in kernel halves and small samples of barley meal
Authors: Ahokas Hannu 
Published: November 2006

AbstractThe protein of distal halves of barley kernels or small meal samples was extracted with ethanolic sodium hydroxide solution. After dilution, the protein content was estimated with a spectrophotometer by measurements at 215 and 225 nm. The tryptophan content was estimated from the same extract by a spectrophotofluorimeter. The methods showed high correlations with those used for control. The presented methods can be used in screening kernels in segregating ears or selecting single plants.
Determination of thiol groups and disulphide bonds in wheat flour and dough
Authors: Graveland Aris , Bosveld Pieter , Marseille Johan P. 
Published: November 2006

AbstractA study was made of the conditions for determining all thiol (SH) groups and disulphide (S—S) bonds in wheat flour and dough. Thiol groups were determined by amperometric titration with Ag2SO4, the flour or dough which contains proteins and peptides being suspended in a solution of 6 m urea and 10−4 M sodium dodecyl sulphate (SDS). The potential of the platinum electrode was −0.24 V vs calomel reference electrode. Disulphide bonds were determined in two ways: (a) Using an excess of Ag2SO4 in the presence of 9 M urea; when the reaction was finished, the excess Ag2SO4 was removed by adding an exact quantity of glutathione. The glutathione which remained after binding the Ag2SO4 excess was determined by amperometric titration with a 5.10−5 M Ag2SO4 solution, (b) Determination after reduction with NaBH4; the disulphide bonds were reduced to thiol groups and the total amount of thiol groups was determined with Ag2SO4. The results indicated that wheat flour contains 5–7 μmol SH‐groups, which is about six times the level found by previous workers, and 11‐18 μmol disulphide bonds per gram flour. A correlation with baking quality was not observed.
A study of the rates of the competitive nitrosations of pyrrolidine, p‐cresol and L‐cysteine hydrochloride
Authors: Davies Roger , Massey Robert C. , McWeeny David J. 
Published: November 2006

AbstractThe competitive nitrosations of pyrrolidine, p‐cresol and L‐cysteine hydrochloride were studied in aqueous solution. The reactions were studied at pH values 3.0, 5.0 and 5.5 and at temperatures 20, 37 and 120°C, conditions which simulate those found in meat during processing, storage, cooking and gastric digestion. The formation of N‐nitrosopyrrolidine was observed only in the reactions carried out at 120°C, subject to a detection limit of 0.2 parts/106. At this temperature the effect of L‐cysteine hydrochloride alone and in combination with p‐cresol is to enhance the rate of N‐nitrosopyrrolidine formation at pH 5.0 but to inhibit it at pH 3.0. In reactions at 20 and 37°C, where N‐nitrosopyrrolidine was not detected, the rate of C‐nitrosation of p‐cresol to give o‐nitro‐p‐cresol is inhibited in the presence of L‐cysteine hydrochloride at pH values 3.0, 5.0 and 5.5.
Metal content of United Kingdom and overseas lager beers
Authors: Binns Frank , Ensor Roy J. , Macpherson Alastair L. 
Published: November 2006

AbstractResults are presented for the levels of sodium, potassium, calcium, magnesium, iron, copper, zinc, lead and arsenic in 144 lager samples. The average and range of each of the metals, in mg/litre, are as follows: sodium 58(15–170), potassium 362(253–680), calcium 46(10–135), magnesium 82(34–162), iron 0.12(0.04–0.44), copper 0.11(0.01–0.41), zinc 0.06(0.01–0.46), lead all samples below 0.06, arsenic all samples below 0.02.
Mesocarp, seed and pollen lipids of Raphia palms
Authors: Idiem' Opute FreD. 
Published: November 2006

AbstractThe lipid classes, fatty acids and sterols of the mesocarp, seed and pollen lipids of five species of Raphia palms endemic to Nigeria were analysed. Apart from quantitative differences in the fatty acid compositions, chromatographic analyses demonstrated very little change in the patterns of the characteristic lipids associated with either the mesocarps, seed endosperms or pollens. Mesocarp lipids contained mainly triglycerides, while palmitic, oleic and linoleic acids were the major acids. Contrary to published data for seed lipids, Raphia seed endosperms contained a relatively small amount of triglycerides and a high proportion of polar lipids. Fatty acids associated with this tissue were not only highly unsaturated, but were significantly different from typical fatty acids of seed lipids. Raphia pollens, on the other hand, showed a complex array of lipid types. Triglycerides, sterols and sterol esters constituted the main neutral lipids while phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine and galactosyl diglycerides represented the polar fraction. Apart from minor trends, palmitic, oleic and linoleic acids constituted the major fatty acids in all species. The biological importance of the steroidal sapogenins found in all organs is discussed.