bluuebunny/crossref_metadata_2025_split huggingface dataset:
A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats
Authors: CARPENTER J. A. , SAFFLE R. L. 
Published: August 2006

SUMMARYA simple method was developed for estimating the emulsifying capacity of protein extracts. Several variables influenced the amount of oil that could be emulsified by 1 mg of soluble protein. The amount of soluble protein in the original aliquot used, the speed of mixing, the final temperature of the emulsion, and the amount of oil initially added, each influenced the emulsifying capacity of the soluble protein. The rate of addition of oil did not affect the amount of oil emulsified. Any differences in the effect of rate of addition of oil could be attributed to a temperature difference. Photomicrographs were made of emulsions showing the protein‐oil relationship at increasing amounts of oil before and after emulsion breakdown. A method for predicting the stability of emulsions was used to verify the method developed.
Source of Aromatic Compounds in Maple Sirup Flavora
Authors: UNDERWOOD J. C. , FILIPIC V. J. 
Published: August 2006

SUMMARYA sugar‐free maple flavor concentrate made by extracting maple sirup with chloroform has been found to contain vanillin, syringaldehyde, and dihydroconiferyl alcohol, aromatic compounds related to lignin. When a chloroform extract of the sap of the maple tree is subjected to alkaline hydrolysis and nitrobenzene oxidation, the amounts of vanillin and syringaldehyde increase. The amount of dihydroconiferyl alcohol in this sap extract increases upon alkaline hydrolysis and then decreases upon subsequent nitrobenzene oxidation. Nitrobenzene oxidation of lignin‐like material in the sap yields vanillin as the chief reaction product.
Effect of Irradiation and Pre‐Irradiation Treatments on Beef Muscle Proteins
Authors: ANGLEMIER A. F. , EL‐BADAWI A. A. , CAIN R. F. 
Published: August 2006

SUMMARYChanges in texture resulting from soaking beef steaks in an equal weight of distilled water for 72 hrs at 38°F, heating to an internal temperature of 160°F, and irradiating to a level of 4.5 Mrads are not due to the loss of the acidic and basic groups of the muscle proteins. The pH‐hydration curves of the soaked samples indicate that soaking causes a shift of the isoelectric region of the meat to a pH higher than that of the control samples. Severe precipitation of the meat proteins occurs when the soaked meat is cooked, resulting in a firmer texture than that possessed by the cooked unsoaked meat. The shift in the pH‐WHC curve of the meat by soaking appears to be caused by diminution of the muscle anions and/or partial denaturation of some of the muscle proteins. Thermal inactivation of the enzymes also tends to increase the firmness of meat, by causing a tightening of the meat structure, whereas irradiation‐sterilization may exert only a slight tightening of muscle structure, by increasing the number of the relatively weak hydrogen or electrostatic bonds. When meat was heated and then irradiated, however, the effect of cooking was dominant. The electrophoretic data suggest that the reported fragmentary action of irradiation upon meat proteins may be on the fractions not extracted by the glycine‐NaOH buffer.
Clostridium perfringens in Bovine Liversa
Authors: CANADA JAMES C. , STRONG DOROTHY H. 
Published: August 2006

SUMMARY Clostridium perfringens, type A, was found in 26% of bovine liver samples perchased from retail meat markets. Liver and bile samples from newly slaughtered cattle were also examined. The organism was found in 12% of the livers from newly slaughtered animals, and in no case in the bile.
Nutrient Content of Variety Meats. III. Fatty Acid Composition of Lipids of Certain Raw and Cooked Variety Meatsa
Authors: SIEDLER A. J. , SPRINGER DAWN , SLOVER H. T. , KIZLAITIS LILIA 
Published: August 2006

SUMMARYThe fatty acid distribution in the lipids from certain raw and cooked variety meats was determined with gas‐liquid chromatography. The method of cooking utilized moist heat (braising) in all cases. Fatty acid distribution was not significantly changed by cooking. Beef kidney, beef and pork liver, and beef heart fatty acids contained 25‐36% of polyunsaturated fatty acid:. Distributions of the major fatty acids (as percent of total fatty acid) were generally as follows. Beef kidney: palmitic acid, 17; stearic acid, 19; oleic acid, 21; linoleic acid, 19; and arachidonic acid, 14. Beef liver: palmitic acid, 13; stearic acid, 34; oleic acid, 14; linoleic acid, 11; arachidonic acid, 7; and docosahexaenoic acid (C22‐hexaene), 6. Pork liver: palmitic acid, 21; stearic acid, 26; oleic acid, 22; linoleic acid, 13; and arachidonic acid, 12. Beef heart: palmitic acid, 13; stearic acid, 17; oleic acid, 18; linoleic acid, 25; and arachidonic acid, 11. Beef tongue: palmitic acid, 28; stearic acid, 11; oleic acid, 44; linoleic acid, 4; and arachidonic acid, 2. These results indicate that certain of the variety meats may be excellent sources of polyunsaturated fatty, acids. Pork and beef liver differed significantly in docosahexaenoic acid and arachidonic acid content.
Carbonyls in Oxidizing Fat. VI. The Girard T Reagent in the Isolation and Determination of Micro Amounts of N‐Aliphatic Aldehydes and 2‐Alkanones
Authors: GADDIS A. M. , ELLIS REX , CURRIE G. T. 
Published: August 2006

SUMMARYComplete reaction of the Girard T reagent with n‐alkanals, alk‐2‐enals, alk‐2,4‐dienals, and 2‐alkanones of carbon chain length up to C‐13 was obtained in anhydrous tertiary butyl alcohol. However, in practical applications in the presence of fat these reactions were greatly retarded and inhibited. Modification by the use of water in the reaction gave quantitative recovery of aldehyde homologous series from the fat. Quantitative or even uniform recovery of 2‐alkanones could not be obtained. Optimum reaction with the Girard T reagent was at room temperature, and refluxing tended to decrease yields. Girard T hydrazones were. converted quantitatively to 2,4‐dinitrophenylhydrizones. The method is useful for the determination of aldehydes generated in autoxidized fats.
Changes in Chicken Muscle Proteins During Aseptic Storage at Above‐Freezing Temperaturesa
Authors: KHAN A. W. , van den BERG L. 
Published: August 2006

SUMMARYAnalysis of chicken muscle proteins of 10‐week‐, 4‐month‐, and 8‐month‐old birds, stored under aseptic conditions at 0, 2, and 5°C, showed quantitative changes in the total extractable, myofibrillar, sarcoplasmic, and non‐protein‐nitrogen fractions during 7 weeks storage. Changes were small in the stroma‐protein fraction, actomyosin fraction, and the myosin‐adenosinetriphos‐phatase activity of the actomyosin fraction. The myosin fraction increased during storage except in breast muscle of 10‐week‐old birds. The sarcoplasmic‐protein fraction decreased in the leg muscle of 10‐week‐old birds and the breast muscle of 4‐ and 8‐month‐old birds, but not in the breast muscle of 10‐week‐old birds. The non‐protein‐nitrogen fraction and the amount of protein‐breakdown products increased in both breast and leg meat, irrespective of bird age. Proteolysis increased with storage time and temperature. The significance of proteolytic changes in quality deterioration is discussed, and the results are compared with those previously obtained for storage at below‐freezing temperatures.
Postharvest Metabolism of Green Peas (Pisum sativum) with Special. Reference to Glutamic Acid and Related Compounds
Authors: ERIKSSON C. , von SYDOW E. 
Published: August 2006

SUMMARYAn investigation was made of postharvest variations in the concentrations of glutamic acid, γ‐aminohutyric acid, and aspartic acid in green peas that were stored in pods, vined hut not damaged, and vined and damaged by mechanical pressure. Oxygen consumption and carbon dioxide production by damaged peas were determined, and the correlation of these values with γ‐aminobutyric acid production is discussed. C14‐labeled glutamic acid, glutamine, α‐ketoglutaric acid, and aspartic acid were added to the peas, and the distribution of radioactivity after a short time was analyzed. The approximate distribution of proteolytic activity, glutamic acid decarboxylase, and glutamic acid–oxalacetic acid transaminase was determined, and was correlated with the biochemical effect of damage.
Sensory Comparisons: The 2‐Stage Triangle Test with Sample Variabilitya
Authors: GRIDGEMAN N. T. 
Published: August 2006

SUMMARYThe first stage of this test is the attempt to identify the odd member of a coded AAB or ABB triad formed of samples of two materials, A and B, that are to be sensorily compared. The second stage is a ranking decision on the selected item with regard to the specific sensory quality or to preference. When the materials, and consequently the samples, are heterogeneous, the sameness of the duplicates cannot be guaranteed, and a sampling distribution must be postulated before valid inferences can be made. A probabilistic model of the test is constructed. Experimental data on tenderness of poultry meats are shown to fit this model.
Water‐Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamba
Authors: MACY ROBERT L. , NAUMANN H. D. , BAILEY MILTON E. 
Published: August 2006

SUMMARYQuantitative analyses were made of water‐extractable amino nitrogen and carbohydrate constituents of beef, lamb, and pork before and after heating. In all three species, taurine, anserine‐carnosine, and alanine were present in relatively large quantities, and losses of these were large during heating. Other important amino acids degraded during heating were: glutamic acid, glycine, lysine, serine, cystine, methionine, leucine, isoleucine, and methyl histidine. Heating caused marked increases of phosphoethanolamine in samples from the three animal species studied. Ribose was the carbohydrate most labile to heating, and glucose was the most stable. The importance of these constituents as odor and/or flavor precursors of meat is discussed.
Evaluation of the Biuret and Dye‐Binding Methods for Protein Determination in Meats
Authors: TORTEN JUDITH , WHITAKER J. R. 
Published: August 2006

SUMMARYThe biuret method of protein estimation was compared with the Kjeldahl method. Highly significant positive correlations with Kjeldahl protein of 0.99, 0.99, 0.98, and 0.99 were obtained for ground beef, pork, chicken breast, and cod, respectively. The high correlations between the two methods and the small standard deviations for the biuret values point out the reliability and the accuracy of the biuret method. The same substances were analyzed by the Orange G dye‐binding method with highly significant positive correlations with Kjeldahl protein of 0.90, 0.80, 0.94, and 0.95 for ground beef, pork, chicken breast, and cod, respectively. However, the amount of dye bound per g protein varies with the protein content of the sample, and the precision is poor. Orange G dye binding has possibilities for use in analyzing meat proteins only if the preparations and procedures are carefully standardized and the protein content does not vary more than a few percent. With Amido Black 10B, the amount of dye bound was too strongly dependent upon sample size to justify further investigation of this dye for estimation of the protein content of comminuted meats.
Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,c
Authors: SAYRE R. N. , KIERNAT BARBARA , BRISKEY E. J. 
Published: August 2006

SUMMARYpH and temperature in muscle during the onset of rigor mortis as well as gross morphology of muscle 24 hr post‐mortem were related to fluid losses and associated properties during refrigerated storage, cooking, and thawing. When rigor mortis onset occurred at pH values below 5.9 and temperature above 35°C, the longissimus dorsi muscle became pale and exudative. Evaporative cooking losses amounted to 40–45% of the sample weight and resulted in slow cooking rates and high shear‐force values. Conversely, when the onset of rigor mortis occurred while pH values remained above pH 6.0 the muscles were dark and firm, with superior juice‐retaining properties. Less than 20% of the sample weight was lost by evaporation during cooking, allowing the muscle temperature to rise at about twice the rate found for pale exudative muscle. Some muscles were found to be exudative and have low pH values (5.2) while retaining a dark red color. These muscles were found to have storage, cooking, and organoleptic properties similar to those found for pale exudative muscle. Storage of muscle samples at either 0°C or 6°C did not improve color, pH, juice retention or cooking characteristics. Gross morphology of muscle chilled 24 hr was associated more closely with thaw drip formation than with freezing or thawing conditions.
Meat Curing The Action of NaCl on Meat Electrolyte Binding
Authors: BERMAN MORRIS D. , SWIFT CLIFTON E. 
Published: August 2006

SUMMARYBlended mixtures of meat and water containing different concentrations of NaCl were stored for 24 hr at 3°C and further stored for 1 hr at either 3 or 70°C. Then water, nitrogen, chloride, pH, sodium, potassium, calcium, magnesium, and zinc were determined in aqueous extracts obtained by centrifugation. The results show that little or no sodium, potassium, or chloride was bound at 3 and 70°C. At 3°C, the addition of NaCl resulted in an increase of free calcium, magnesium, and, to a lesser extent, zinc. On heating at 70°C, with no added NaCl, all of the magnesium was free, soluble calcium increased, and zinc decreased. At 70°C, on addition of NaCl, free calcium increased and zinc decreased. Zinc was the only electrolyte that was substantially and strongly associated or bound with soluble protein.
Rehydration of Freeze‐Dried Pork as Related to pH and Protein Denaturationa
Authors: SUDEN J. R. , PEARSON A. M. , DUGAN L. R. 
Published: August 2006

SUMMARYIn order to determine the influence of pH on percentage rehydration and the degree of protein denaturation caused by freeze dehydration, 70 freeze‐dried fillets taken from the longissimus dorsi muscle of three hogs were utilized. Percentage rehydration of the freeze‐dried fillets ranged from 48.5 to 92.4%, with a mean of 73.8%, and was not influenced significantly by either pH of the rehydrating solution or pH of the rehydrated meat under the conditions of this trial. Fat content had little effect on percentage rehydration. An increase in pH was noted during the dehydration process, but trapping of the acidic volatiles and adding them hack during rehydration restored the original pH. The qualitative amino acid composition of the rehydration solution was not influenced by pH. However, a change in ionic strength varied the qualitative amino acid composition. The sarcoplasmic protein fraction noticeably decreased in nitrogen content on freeze‐dehydration and rehydration, indicating that some denaturation was occurring.
Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐Mortema
Authors: BORCHERT L. L. , BRISKEY E. J. 
Published: August 2006

SUMMARYLiquid nitrogen (L‐N2) treatment over a wide range of immersion rates was studied to determine the effectiveness of this treatment in controlling the development of pale, soft, exudative muscle as well as improving other muscle properties. The L‐N2 treatment was extremely effective in preventing the development of pale, soft, exudative muscle regardless of whether subsequent equilibration was at ‐18 or 4°C. Most of the immersion periods lowered physiological conditions at the onset of rigor, and only the severe immersion rates showed evidence of thaw rigor.
Development of Microorganisms and Fluorescence on Poultry Dipped in Water Containing Irona
Authors: KRAFT A. A. , AYRES JOHN C. 
Published: August 2006

SUMMARYStudies were undertaken to determine the effects of iron on the microbiological quality and fluorescence of poultry dipped in solutions containing different concentrations of the metal. When pseudomonads were grown in different broth media, fluorescent pigment production differed with bacterial species, amount of iron, and medium used. Growth was inhibited by the chelating agent, 8‐hydroxyquinoline; inhibition was reversed by addition of iron. When chicken was dipped in solutions containing 0, 0.1, 1, and 5 ppm iron, and stored 1 week at 5°C, fluorescence was greatest in broth inoculated with organisms from poultry treated with the two highest concentrations. Bacterial growth was also greatest on chicken in the presence of 1 ppm added iron.
Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Puréea
Authors: PANGBORN ROSE MARIE , TRABUE IDA M. 
Published: August 2006

SUMMARYA highly trained panel of nine judges determined the taste interactions of supra threshold concentrations of sucrose, sodium chloride, and citric acid in lima bean purée. The results were in good agreement with previous results with solutions of distilled water, in which: 1) sucrose and citric acid exhibited a mutual masking effect, and 2) sucrose and sodium chloride produced mutual masking except for low levels of sodium chloride (0.05 and 0.10%), which slightly enhanced the apparent sweetness of 0.4 and 0.8% sucrose. Sodium chloride generally depressed sourness, but citric acid significantly increased the saltiness of all levels of sodium chloride. The large amount of individual‐judge variation, especially in the acid‐salt comparisons, is discussed.
Extraction of Fibrillar and Sarcoplasmic Proteins of Turkey Musclea
Authors: SCHARPF L. G. , MARION W. W. 
Published: August 2006

SUMMARYProtein extraction and fractionation was carried out on samples of breast and leg muscles of turkey males 11–32 weeks old. Nitrogen determinations were made on the total, extractable, coagulable, actomyosin, myosin, and sarcoplasmic protein fractions. These components respectively contained 4.27, 2.57, 1.96, 0.53, 0.09, and 1.36 g nitrogen per 100 g of muscle (wet weight). Nitrogen values were higher for light muscle than for dark muscle.Muscle samples were taken from 21–36‐week‐old turkey males both before and after 48 hr at 5–10°C. Results showed a 4.9% decrease in total nitrogen and a 3.4% increase in non‐protein nitrogen.Amounts of protein fractions were compared between birds of three age groups. Birds within the 25–32‐week‐old group gave highest values for all fractions estimated with the exception of total nitrogen. Turkeys ranging in age from 21–26 weeks gave the highest values for this component. Extractable, coagulable, and nonprotein values increased with increasing age; the 11‐week‐old turkeys gave the lowest values.
Determining the Activity of a Glucose Oxidase and Catalase Mixed Enzyme
Authors: PICKOVA J. , SVABENSKY O. 
Published: August 2006

SUMMARYA polarographic method for determining the mixed enzyme glucose oxidase and catalase is presented. By appropriate adjustment of the parameters of the reaction the activity of the catalase can be determined under simultaneous elimination of the glucose oxidase, or simultaneous determination of the total activity of the mixed enzyme and the eatalase can he carried out. This makes possible a quick orientation about the contents of hydrogen peroxide and oxygen at arbitrarily chosen time intervals. Furthermore, the method enables one to determine the change of activity when a long‐term effect of a sufficient amount of oxygen takes place.
The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans
Authors: ROHAN TERENCE A. 
Published: August 2006

SUMMARYThe precursors of chocolate aroma were concentrated, in a fraction amounting to some 5% of the fermented shell‐free cocoa bean, by solvent extraction and dialysis. The concentrate, which was soluble in both methanol and water, comprised sugars, amino acids, and flavonoids, and produced chocolate aroma when heated. Examination of unfermented cocoa bean revealed significant differences in these components prior to fermentation.
Taste Interrelationships. VI. Sucrose, Sodium Chloride, and Citric Acid in Canned Tomato Juice
Authors: PANGBORN ROSE MARIE , CHRISP ROSALIND B. 
Published: August 2006

SUMMARYApparent sweetness, saltiness, and sourness in canned tomato juice was evaluated by trained judges categorized according to three levels of sensitivity. A method of paired‐comparison constant‐stimulus was used in which judges indicated the direction of the response as well as the magnitude of difference in taste intensity within each pair. The apparent sourness of citric acid was depressed by both sucrose and sodium chloride. The sweetness of sucrose was reduced by citric acid, but enhanced by low levels of sodium chloride. Although the saltiness of sodium chloride was reduced by sucrose, it was significantly enhanced by acid. In the latter combination of taste stimuli, variability between judges was exceptionally large. Frequency of reversal of direction of response between duplicate pairs was greater among judges of low than among judges of high sensitivity. The extent to which the results agree with previous relationships with aqueous media and lima bean purée is discussed.
Terpenes and Sesquiterpenes in Cold‐pressed Orange Oil
Authors: HUNTER G. L. K. , BROGDEN W. B. 
Published: August 2006

SUMMARYAs part of a study of the flavor constituents of orange oil, 13 terpenes and 11 sesquiterpene hydrocarbons were isolated and identified. The terpene hydrocarbons were identified as α‐thujene, α‐pinene, camphene, 2,4‐p‐mentbadiene, sabinene, myrcene, Δ‐3‐carene, α‐phellandrene, α‐terpinene, limonene, Δ‐3‐terpinene, p‐cymene, and terpinolene. The sesquiterpene hydrocarbons were identified as α‐copaene, α‐ylangene, β‐copaene, β‐elemene, caryophyllene, β‐ylangene, farnesene, α‐ and β‐humulene, valencene, and Δ‐cadinene.
Chemical and Physical Development of the Pineapple Fruit II. Carbohydrate and Acid Constituents
Authors: SINGLETON VERNON L. , GORTNER WILLIS A. 
Published: August 2006

SUMMARYDeveloping pineapple fruit were analyzed at weekly intervals, two lots in 1958 and four lots in 1963. Both spring and summer harvests were included. Soluble solids, sucrose, reducing sugars, titrable acids, pH, citric acid, and alcohol‐insoluble solids in the flesh show consistent patterns of change during fruit development. The soluble solids and pH of the shell tissues also relate to fruit development, but differ from those in the flesh tissues. By contrast, malic acid and ascorbic acid appear to vary in association with short‐term weather conditions, not with stage of fruit development. The trends in carbohydrate and acid constituents of pineapple fruit suggest several discrete physiological stages: prematuration; maturation, beginning about seven weeks before normal ripeness; ripening, beginning two to three weeks before the half‐yellow stage of ripeness; and senescence.