bluuebunny/crossref_metadata_2025_split huggingface dataset:
Certain Microbial Indices of Frozen Uncooked Fish Filletsa
Authors: SILVERMAN GERALD J. , DAVIS NORMAN S. , NICKERSON JOHN T. R. 
Published: August 2006

SUMMARYFrozen fish fillets from commercial outlets representing 26 producers were analyzed for total aerobic plate counts, coliform organisms, fecal streptococci, and eoagulase‐positive staphylococci. Total plate counts ranged from 1300 to 1,800,000/g; 72% were below 200,000/g. Coliform counts were low (0–190/ g). Only 14 of the 78 samples contained coliform organisms. Presumptive fecal streptococci counts were usually appreciably higher than coliform counts, and in only a few samples were none found. The highest count noted was 19,000 organisms/g. Coagulase‐positive staphylococci were present in 25 Samples, representing 17 producers. Unlike in a previous study on frozen shrimp, half of the egg‐yolk‐positive micrococci were not coagulase‐positive.
Heat‐Activation Kinetics of Endospores of Bacillus subtilisa
Authors: BUSTA F. F. , ORDAL Z. JOHN 
Published: August 2006

SUMMARY Bacillus subtilis strain 5230 endospores suspended in water at a concentration of ca. 1 × 108 spores per ml were heat‐activated at eight temperatures ranging from 5 to 94°C. The response was measured by plate count and recorded as the beat‐activated decimal fraction of the total viable count. The method for determining total viable count ineluded a medium containing CaCl2 and Na2 dipicolinate. This medium enumerated total viable populations, which were equivalent to total direct microscopic counts, without the usual beat‐treatment requirement. A method was developed to evaluate the contribution by the plate‐count incubation to the total heat treatment. The exposure times were corrected to compensate for the incubation heat treatment. The heat‐activation response was obtained throughout the entire range of test temperatures; however, the exposure time required to achieve the response was extended as temperature was decreased. The logarithm of the rate of heat activation was related to the test temperature, i.e., at a lower temperature, a longer time was required for the response. The thermo‐dynamic properties for the system were: ΔH‡= 27.9 keal; ΔF‡= 25.1–26.4 kcal; ΔS‡= 4.6–8.1 cal/deg.
Origin of Hydrogen Sulfide in Heated Chicken Muscle
Authors: MECCHI E. P. , PIPPEN E. L. , LINEWEAVER HANS 
Published: August 2006

SUMMARYAbout 90% of the hydrogen sulfide (H2S) produced by heated chicken muscle comes from muscle protein. To identify specific H2S precursors, the identity, quantity, and H2Sproducing capability of sulfur compounds in chicken muscle were investigated. The only sulfur compounds found in muscle nonprotein were methionine, taurine, and glutathione. Of these, only glutathione produced H2S. Therefore the principal H2S precursor in chicken muscle nonprotein is sulfur, occurring as eystine and/or cysteine in the tripeptide glutathione. Since the only sulfur compounds reported in chicken muscle protein are methionine, cystine, and/or cysteine, and since methionine does not produce H2S, the sulfur in the H2S produced by muscle protein must also come from cystine and/or cysteine. Glutathione gives off H2S about 180 times as fast as does chicken muscle protein, but, because there is approximately 1 to 2 thousand times as much protein as glutathione in muscle, protein is the principal H2S precursor. Since cystine plus cysteine, sulfur in protein and in glutathione is the only H2S precursor, the rate of H2S evolution from heated chicken muscle can be approximately predicted from its cystine content.
Enzymatic Studies of Bruised Poultry Tissuea
Authors: BROWN WILLIAM E. , HAMDY MOSTAFA K. 
Published: August 2006

SUMMARYAcid phosphatase activity increased and alkaline phosphatase activity decreased in experimentally inflicted poultry bruises. The activities of both enzymes were influenced by such factors as age of bruise, severity of muscular injury, and previous bruise history. Activity of acid phosphatase in bruised areas was maximum 4–6 days post‐contusion, being 2–3 times that in normal muscle. Alkaline phosphatase activity often approached 50% that of the control level on the first and second days after trauma. Under ordinary assay conditions, appreciable acid phosphatase was found to be bound in lysosomes whereas no bound activity was demonstrable in normal tissue. When normal muscle was incubated with 1% trypsin prior to homogenation, however, some bound acid phosphatase activity was detected.
Detection and Isolation of Multiple Myoglobins from Beef Musclea
Authors: QUINN J. R. , PEARSON A. M. , BRUNNER J. R. 
Published: August 2006

SUMMARYAt least 3, and probably 4, distinct myoglobins were detected in bovine muscle by their different mobilities on starch‐gel electrophoresis. The 3 major components, labeled Mb IA, Mb Ib, and Mb Ib and respectively comprising 10–15, 2–5, and 80–88% of the total myoglobin, were separated and isolated on DEAE cellulose columns employing a stepwise development technique. Various purification and separation procedures are discussed.
Characterization Studies of Three Myoglobin Fractions from Bovine Musclea
Authors: QUINN J. R. , PEARSON A. M. 
Published: August 2006

SUMMARYThree electrophoretically and chromatographically distinct myoglobin fractions from beef muscle were compared as to absorption spectra, relative heme contents, susceptibility to acid cleavage of heme groups, and autoxidation rates. All 3 myoglobin fractions were found to have identical wavelength positions for minimum and maximum light absorption and to exhibit the same autoxidation rates. Different light absorptivity values and susceptibilities to acid cleavage for the 3 different myoglobins led to the tentative conclusion that structural variations existed at the porphyrin‐globin linkages.
Some Aromatic Compounds in Sap Composition of Maple Sap and Sirup
Authors: FILIPIC V. J. , UNDERWOOD J. C. 
Published: August 2006

SUMMARYThe constituents of a chloroform extract of maple sap were resolved by gas chromatography. The high‐boiling components were found to be the aromatic compounds coumarin, vanillin, syringaldehyde, coniferyl aldehyde, and 2, 6‐dimethoxybenzoquinone. None were present in the sap in concentrations greater than 1 ppm. An ether‐insoluble lignin was indicated by both chemical tests and infrared data. No significant differences were observed between the chromatograms of early and late sap extracts.
Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor Estimates
Authors: BOGGS MILDRED M. , BUTTERY RON G. , VÉNSTROM DELPHA W. , BELOTE MARY L. 
Published: August 2006

SUMMARYInfluence of air storage of commercial potato granules at 22°C was determined by gas chromatography and flavor tests by judges. Increases in hexanal content of the vapor above the reconstituted product at 93°C followed subjective flavor estimates closely. Sixty‐five percent of the judges distinguished between air‐packed granules and a control sample packaged in nitrogen atmosphere after approximately three months (5% level of significance). During this time, hexanal concentration above the reconstituted air‐packed granules increased from 0.2 to 2.5 ppm. By the end of the fourth month, when hexanal had increased to 8.5 ppm, almost all of the judges detected flavor deterioration.
Anthocyanin in Freestone Peaches
Authors: HSIA C. L. , LUH B. S. , CHICHESTER C. O. 
Published: August 2006

SUMMARYAnthocyanin in freestone peaches was extracted, purified, and crystallized. The pigment was characterized by its absorption spectra in the visible and infrared region. Acid hydrolysis of the pigment yielded glucose and cyanidin, present in equal amount on a molar basis. No intermediate glycoside was found when the pigment was hydrolyzed under mild conditions, indicating a monoglycoside structure. Alkali degradation of the aglycone yielded phloroglucinol and protocatechuic acid, showing the presence of cyanidin in the pigment. The absorption peak of the pigment in a 0.01% methanolic HCl solution shifted from 525 to 568 mμ when aluminum chloride was added to form a chelate, indicating the presence of orthophenolic groups in the molecule. The peach anthocyanin is identified as a J‐mono‐glucoside of cyanidin. Variation in anthocyanin content between different varieties of California‐grown freestone peaches at various ripeness levels is presented. The importance of anthocyanin to discoloration in canned freestone peaches is discussed.
Rapid Potentiometric Method for Determining Sodium Chloride in Cured Meat
Authors: KRZEMINSKI LEO F. , RARTAL ANTHONY , LANDMANN WENDELL A. 
Published: August 2006

SUMMARYA rapid potentiometric method was developed to measure the salt content of meat and meat products. Samples are prepared for analysis by homogenizing them in a solvent mixture of methyl Cellosolve, water, and nitric acid, and the chloride content is determined by direct measurement of the emf of the solution by means of a potentiometer. The emf is related to salt concentration by reference to a standard curve. Complete recovery of added salt is possible even in the present of high concentrations of fat. The chloride content of meat samples prepared as above may also be determined with similar accuracy and precision by means of an automatic chloride titrator. Either method would be suitable as a routine quality‐control procedure.
A Method for Rapid Determination of Moisture‐Adsorption Isotherms of Solid Particles
Authors: GUR‐ARIEH C. , NELSON A. I. , STEINBERG M. P. , WEI L. S. 
Published: August 2006

SUMMARYA new method for rapid determination of moisture‐adsorption isotherms is a modification of the method suggested by Wilson and Fuwa in 1922. Air at a certain constant relative humidity is recirculated in a closed system through a tube loosely packed with a sample of solid particles, as a result of which the moisture in the sample equilibrates to the environmental relative humidity. This method is indirect but gives results in relatively short periods. A peristaltic pump, designed in this laboratory, circulated air through 12 independent closed systems. Thus, moisture‐adsorption isotherms in a wide range of relative humidities can be obtained in 24–36 hr. Moisture‐adsorption isotherms of flour obtained with this method agree very closely with those obtained with the constant‐relative‐humidity desiccator technique and with results reported by researchers who used a high‐vacuum technique in conjunction with a McBain‐Bakr sorption balance. The one limitation of this method is that it can be successfully applied only to solid particles whose physical state does not cause excessive resistance to flow of air through them.
Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen
Authors: BORCHERT L. L. , BRISKEY E. J. 
Published: August 2006

SUMMARYThis study was conducted to determine how altering the course of post‐mortem changes artificially through liquid nitrogen (L‐N2) treatment, affects certain physieochemical properties of the musculature. L‐N2‐treated muscles were superior to the untreated pale, soft, exudative muscles in ultimate gross morphology (color structure) and myofibrillar and sarcoplasmic protein extractability. L‐N2 treatment also improved the emulsifying properties of the muscle and decreased the post‐mortem production of reducing sugars. The significance and interrelationships of these properties were discussed.
Heat Sensitivity of Pectinesterase Activity in Papaya Purée and of Catalase‐Like Activity in Passion Fruit Juice
Authors: AUNG THEIN , ROSS EDWARD 
Published: August 2006

SUMMARYPassion fruit juice catalyzed hydrogen per‐oxide decomposition as a first‐order reaction with a rate constant equal to 0.009/min/ml of juice at 77°F. The activity was destroyed by mild heat and did not regenerate after storage. It was affected only slightly by increasing juice pH from 3.0 to 6.8, although the fresh juice inactivated commercial catalase. Pectinesterase (PE) activity in ripe papaya flesh averaged 0.013 meq/min/g at 86°F. Rate of destruction for PE in acidified purée was determined in the range 169–186°F, giving a z value of 11°F from the thermal inactivation curve and a D180= 10 min. Further experiments on heat‐processed acidified purée in No. 2 cans indicated a residual activity more heat resistant than that predicted by extrapolation of the thermal‐in‐activation curve.
Mode of Action of Vitamin K5 on Saccharomyces Cerevisiae
Authors: RASULPURI M. LATIF , ANDERSON A. W. , YANG H. Y. 
Published: August 2006

SUMMARYIn this study, the mode of action of vitamin K5 was investigated with Saccharomyces cerevisiae the test organism.Cysteine hydrochloride antagonized the anti‐fungal action of vitamin K, suggesting that the vitamin has an affinity for sulfhydryl groups, which are necessary for the activity of certain enzymes. The sulfhydryl groups of yeast cells were reduced quantitatively when they were exposed to vitamin K5.Furthermore, studies showed that dehydrogenase was inactivated by vitamin K5.
The Texture of Ice Cream
Authors: SHERMAN P. 
Published: August 2006

SUMMARYIce cream mix and frozen ice cream were studied. The aspects examined include the importance of the electrical charge on fat globules to the stability of mix against flocculation, the flow properties of mix at low rates of shear, the coagulation of mix at low temperature, the churning and coagulation of fat when mix is frozen, and the rheology of frozen ice cream. From the accumulated data a theory is proposed which indicates factors likely to influence the texture of frozen ice cream. A small initial fat globule size is desirable. This should be accompanied by rapid denaturation of milk protein during emulsification and homogenization. When mix is frozen, the solid fat particles produced by churning and coagulation should remain relatively small and be distributed throughout the lamellae between the air cells as small aggregates. The strength of the lamellae, on which texture largely depends, is also influenced by ice‐crystal size and distribution, and the resistance of air cells to deformation. The fat particles in the aggregates are held together by van der Waals attraction forces.
Proteolytic Action of Pepsin on Glutenin
Authors: OKA S. , BABEL F. J. , DRAUDT H. N. 
Published: August 2006

SUMMARYPepsin rapidly decreases the viscosity of a glutenin dispersion having an acid reaction and rapidly increases‐the amount of water‐soluble fragments. The molecular weight of the solubilized fragments, estimated by the gel‐filtration method, indicates that most of the fragments are large and have: molecular weights greater than 10,000. A comparison of data obtained by gel filtration and by determination of terminal amino acids in pepsin hydrolysates of glutenin indicates that cleavage of a few pep‐tide bonds rapidly produces these large molecular polypeptides from glutenin. Further pepsin action causes a substantial increase in small peptide fragments.
Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. I. Isolation
Authors: HOOVER W. J. , NELSON A. I. , MILNER R. T. , WEI L. S. 
Published: August 2006

SUMMARYA series of oligosaceharides of DP 3–10 was isolated from acid‐converted 42‐DE corn syrup with large‐scale carbon chromatography. The samples thus isolated, obtained as amorphous powders, were shown to be chromatographically pure by paper chromatography.
Viability of Escherichia Coli on English Walnut Meats (Juglans regia)
Authors: KOKAL DANIEL 
Published: August 2006

SUMMARYThe effect of walnut meats on Escherichia coli viability was evaluated. Water‐washed and unwashed English walnut meats were immersed in E. coli suspension under controlled conditions. Meats were dried at room temperature, packed in plastic bags in 50‐g quantities, and stored under various conditions at room temperature and in the cold. Periodic examination of meats by bag over eight months revealed the following. The E. coli population was reduced 99% during two days of drying on unwashed substrate, but not on washed substrate. On the one hand, both unwashed and washed nuts stored at room temperature failed to show any E. coli after three and four months storage respectively; on the other hand, there was no significant loss of E. coli viability on either unwashed or washed nuts stored in the cold up to 240 days.The effect of walnut tannin extract on E. coli was determined. This effect was greater on cells suspended in saline than on cells suspended in 0.1% peptone water. In 0.9% saline, 1 × 107 cells were killed at 0.62% walnut tannin concentration and 1 × 106 cells at 0.1670, both within 1 hr, whereas 2.5% tannin concentration was required to kill 1 × 107 cells in 0.1% peptone water within 2 hr. The reliability of E. coli as the index organism to detect insanitation in English walnut meats is discussed.
Prevention of Type E Clostridium Botulinum Toxin Formation in Smoked Whitefish Chubs with Tylosin Lactate
Authors: SHENEMAN J. M. 
Published: August 2006

SUMMARYThe formation of type E Clostridium botulinum toxin was prevented in low‐temperature laboratory‐processed whitefish chubs by ineorporating 100 ppm tylosin lactate in the brine. Although toxin formation occurred in brined fish processed 30 min at 130 and 150°F without tylosin, no toxin formation occurred in any of several commercial and laboratory batehes of fish processed 30 min at 170 and 180°F. Studies of inoculated raw fish showed that 9 of 11 strains of CI. Botulinum type E were able to withstand 170°F for 30 min and that three of the strains tolerated 180°F. One sample of commercially packed fish having low brine and high moisture levels was capable of supporting toxin development by all 11 strains. Fish having a brine content of 5.5% were unable to support toxin formation whereas fish having 3% brine allowed production of toxin by the organism. The significant relationships between toxin formation, heat processing, brining, and the use of tylosin during processing are discussed.
Food Action Rating Scale for Measuring Food Acceptance
Authors: SCHUTZ HOWARD G. 
Published: August 2006

SUMMARYA 9‐point successive‐category food action (FACT) rating scale for measuring food acceptance was constructed by psychological scaling techniques. Reliability tests using the scale in the laboratory with peaches and hominy (two groups of 24 people each) showed that the scale yields highly reliable results both with a single group and with different groups of people. When used as a survey questionnaire (54 foods, 100 people), the FACT scale means were always lower, but highly correlated with, hedonic scale means (r = 0.97). The distribution of ratings over nine categories was less skewed for the FACT scale than for the hedonic scale. Variance analyses of questionnaire ratings as well as examination of differences in means revealed that the FACT scale was more sensitive to food differences than the hedonic scale. Differences in mean ratings for foods between the hedonic and FACT scales were found to be correlated with carbohydrates in a normal serving (r = 0.29) and physical form (r =−0.27). The FACT scale has been used successfully in our Research and Development laboratory for many food products as well as in a market‐research product test. The FACT scale is recommended as an additional tool for use by the food technologist in estimating over‐all food acceptance.
The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles
Authors: RITCHEY S. J. 
Published: August 2006

SUMMARYSubjective scores for eating quality of two beef muscles, longissimus dorsi (LD) and biceps femoris (BF), cooked to two final internal temperatures were related to fat content and to the amount of bound and free water. Steaks from muscle were cooked to final internal temperatures of 68 and 85°C. As the temperature increased the meat was drier, harder, and more mealy, and contained less connective tissue, but the fragmentation of muscle fibers was not changed. Softness scores were associated with higher amounts of fat and decreased amounts of total water in both muscles cooked to 68°C. As. the amount of fat increased in raw and cooked beef, the amount of total water decreased. The amount of bound water, expressed as a percentage of total water, remained relatively constant in raw and cooked steaks. Differences between the muscles and the effects of heat were discussed.
Effect of Storage at Ambient Temperature on the Volatile Components of Irradiated Beef
Authors: WICK E. L. , KOSHIKA M. , MIZUTANI J. 
Published: August 2006

SUMMARYVolatile components of beef irradiated at 5 megarad by concurrent radiation‐distillation, by radiation just prior to distillation, and by radiation and storage at ambient temperature for 6 months before distillation, were isolated and characterized. The total yield of odor isolate from stored beef was approximately 4.4 mg per lb (about 10 ppm), or about one‐third of the yield obtained from freshly irradiated beef or from unirradiated beef. The n‐alkanals and methional, major volatile components of freshly irradiated beef, are minor components of stored irradiated beef. n‐Alkanes are present in relatively greater amount in odor concentrates of stored beef. n‐Alkanes and l‐alkenes are volatile components of both stored and freshly irradiated beef, hut are present in much smaller quantity in the stored product.
Analysis of Pigments at the Surface of Fresh Beef With Reflectance Spectrophotometry
Authors: SNYDER H. E. 
Published: August 2006

SUMMARYThere is need for a nondestructive method of measuring the proportions of myoglobin derivatives in meat samples. Such a method was developed in which reflectance spectra are recorded on the absorbancy scale for samples of fresh beef containing predominantly myoglobin (Mb), oxymyoglobin (MbO2), or met‐myoglobin (Mb+) at the surface. The spectra are adjusted so that reflectance measured on the absorbancy scale (RA), is 1.0 at 525 mμ, an isobestic point for the three derivatives. With this adjustment, the isobestic point for MbO2 and Mb+ at 474 μ and the isobestic point for Mb and MbO2 at 571 mμ are reproducible, and the RA values at 474 mμ and 571 mμ are less variable. In that way, 100% reflectance values were established, but a model system was needed to determine intermediate reflectance values due to mixtures of myoglobin derivatives. The model system, containing known amounts of MbO2 and Mb+, indicated that Beer's law was not followed, but the deviation was small. Some of the difficulties inherent in this type of study are discussed, and a hypothesis is proposed to explain the peculiarities of reflectance spectra.
Studies on the Composition of Lysosomes
Authors: TAPPEL A. L. , SHIBKO S. , STEIN M. , SUSZ J. P. 
Published: August 2006

SUMMARYStudies were made on the components of lysosomes. Analyses were based upon the distribution of constituents between the insoluble fraction containing the membrane and bound proteins and tbe soluble fraction containing released enzymes. Results were compared with those obtained for mitochondria and microsomes. The composition of the lysosomal membrane was characteristic of a unit phospholipid‐protein membrane. The sialic acid content of lysosomes was not much greater than that found in other subcellular fractions, suggesting that sialopolymers are not involved in a special role in lysosomes. The released enzyme fraction, which contained about myc of the total protein, also contained free flavins and free amino acids in amounts very much larger than those observed for mitochondria. Fe, Zn, Cu, Mn, and MO were the principal metals concentrated in lysosomes. The relationship between the chemical composition, structure, and function of lysosomes is discussed.