bluuebunny/crossref_metadata_2025_split huggingface dataset:
Antimicrobial Agent of Aged Surface Ripened Cheese. I. Isolation and Assaya,b
Authors: GRECZ N. , DACK G. M. , HEDRICK L. R. 
Published: August 2006

SUMMARYTwo types of soft surface ripened cheese become inhibitory to microbial growth after storage at 2 to 4° C for 8 weeks. The antimicrobial agent has been concentrated 4‐ to 16‐ fold by aqueous extraction and lyophilization or drying by a current of air. The total antimicrobial activity of aged surface ripened cheese of the described types was estimated to be at least 18.6 antimicrobial units per gram of product.The active principle inhibited growth and toxin production of type A Clostridium botulinum 62A, the growth of Staphylococcus aureus 223 and Bacillus cereus 800/58. Threshold subinhibitory amounts of the antimicrobial concentrates stimulated growth of these organisms.
The Effect of Added Enzymes Upon the Free Amino Groups and Organoleptic Ratings of Irradiated Beef During Storagea,b
Authors: WEST R. G. , PEARSON A. M. , McARDLE F. J. 
Published: August 2006

SUMMARYThe presence of catheptic enzymes in irradiated meat was shown to be responsible for an increase in free amino nitrogen and a decline in panel scores as storage progressed. Immediately following irradiation, about one‐third of the free amino nitrogen was water soluble while the remainder was bound to the muscle fibers. At the end of 6 months storage, the proportion of free amino nitrogen in the heat‐in activated sample to which the inactive enzyme preparation had been added remained unchanged, but for the inactivated sample with added active cathepsins only one‐third of the free amino nitrogen remained bound to the fibers, whereas, in the raw sample only 15% was bound to the fibers. The addition of catheptic enzymes resulted in the release of a higher proportion of tyrosine and tryptophane than did the naturally occurring enzymes in raw meat.
Bitterness in Celerya,b
Authors: PAN HUO‐PING 
Published: August 2006

SUMMARYThe bitter principle of celery was isolated by successive solvent extraction, paper chromatography and curtain electrophoresis. It is a colorless crystalline non‐flavonoid D‐glucoside with mp of 159°C. It is cationic at pH greater than 7, soluble in polar solvents, and fluorescent under ultraviolet light. Electrophoresis is introduced as a new technique in the isolation of a bitter principle from a vegetable. A new conception of bitterness in plants is introduced.
Chemical Composition of Potatoes. I. Preliminary Studies on the Relationships Between Specific Gravity and the Nitrogenous Constituents
Authors: TALLEY EUGENE A. , FITZPATRICK THOMAS J. , PORTER WILLIAM L. , MURPHY HUGH J. 
Published: August 2006

SUMMARYKatahdin potatoes (1959 crop) were placed in storage at 38°F. Monthly samples were removed and separated into three specific‐gravity levels‐‐‐high, intermediate, and low. Total solids changed but little in storage, indicating that shrinkage is due to a loss of both solids and water in the ratio in the original composition. Total and soluble nitrogen analyses over 10 months demonstrated an inverse relationship between total solids and these constituents when calculated on a moisture‐free basis. The nitrogen per gram of fresh weight shows no significant difference between samples of different solids contents. Therefore, the apparent inverse relationship on a moisture‐free basis is due to the storage of other constituents, presumed to be principally starch, in the case of high‐solids potatoes. About 60‐62% of the nitrogen is extracted by 70% by weight ethanol. Subsampling of large lots of potatoes for specific‐gravity studies is extremely difficult. All data should be checked for variations from sampling error.
Study of a Lipohydroperoxide Breakdown Factor in Soy Extractsa
Authors: GINI BRUNO , KOCH ROBERT B. 
Published: August 2006

SUMMARYThe rapid decrease in linoleic acid hydroperoxides observed with relatively high levels of soy flour extract was investigated. The hydroperoxide breakdown factor can be eliminated by high‐temperature short‐time treatment of soy extracts. The addition of KCN to reaction mixtures caused a partial inhibition of the breakdown factor activity. Variations in hydroperoxide breakdown activity with variations in pH and reaction time were studied. A possible optimum at pH 8‐9 was indicated. Qualitative evidence for the presence of a lipohydroperoxidase was obtained with well‐known reagents that produce a specific color reaction with peroxidases.
Precipitation of Food Gums by Thiazine, Oxazine, Azine and Other Cationic Dyes: Specificity of the Methylene Blue Carrageenan Reaction
Authors: GRAHAM HORACE D. , THOMAS LINNIE B. 
Published: August 2006

SUMMARYSeveral dyes of the thiazine, azine, azo and other classes were mixed with carrageenan, furcellaran, fucoidan and other hydrocolloids and the nature of the precipitates formed was carefully observed. The results obtained indicate that the antigen‐antibody‐like specificity ascribed to the methylene blue‐carrageenan reaction is much less rigid than previously thought.Dyes bearing the thiazine, phenazine, azine, oxazine or azo core structure will give the typical methylene blue‐carrageenan stringy precipitate when mixed with the hydrocolloids mentioned above. The sulfated polygalactose moiety is an essential for the formation of such a precipitate. Salts, at concentrations above certain threshold levels, inhibit formation of the stringy precipitate and, at low pH levels of the medium, the strings are considerably shortened. It is postulated that formation of the stringy precipitate results from the tendency of the linear macromolecules of carrageenan to agglomerate into fibers on precipitation from solutions.
Effects of Ionizing Radiations on Plant Tissues. V. Some Effects of Gamma Radiation on Lettuce Leavesa
Authors: MASSEY L. M. , TALLMAN D. F. , KERTESZ Z. I. 
Published: August 2006

SUMMARYThe effect of gamma radiation from a Cobalt60 source upon lettuce tissue was studied. The radiation‐induced softening of leaf discs was assessed with an instrument designed to measure the bending of the disc under application of a given weight. It is estimated that the “threshold dose” of radiation‐induced softening of lettuce is between 600 and 1,000 Kilorad. Lettuce leaf tissue thus appears more resistant to the softening effect of gamma radiation than the storage‐type tissues of apples, carrots, or beets. The radiation‐induced changes in the respiratory activity of lettuce were also studied, both during and after irradiation. Although both oxygen consumption and carbon dioxide evolution are stimulated during irradiation, the response subsides to near‐normal rates shortly after irradiation is stopped. There is some indication that the magnitude of the respiratory rate stimulation response is based primarily upon dose rate. A comparison of softening and respiratory rate measurements indicates that the tissue softening is probably not directly related to the respiratory stimulation that occurs during gamma irradiation.
Browning of Sugar Solutions. VI. Isolation and Characterization of the Brown Pigment in Maple Sirupa
Authors: UNDERWOOD J. C. , WILLITS C. O. , LENTO H. G. 
Published: August 2006

SUMMARYThe colorant of maple sirup has been isolated using ion exchange resins and purified by dialysis. The purified pigment had an empirical formula of C18H27O12N.
Effect of Pre‐irradiation Heating Temperatures, Irradiation Level, and Storage Time at 34° F on the Free Amino Acid Composition of Beefa,b
Authors: THOMPSON R. H. , BAUTISTA FLORDELIZA R. , CAIN R. F. 
Published: August 2006

SUMMARYSlices of fresh beef were heated to 130, 150, and 1.95°F, then irradiated at 0.1 and 5.0 megarads, and stored at 34°F for periods up to 60 days. Unheated and unirradiated beef was subjected to the same variables. No free lysine, lysine, or tryptophan was found. Heating to 150°F inhibited the release of amino acids from the parent protein. Histidine and tyrosine were observed in quantitative amounts, but only traces of alanine, glycine, leueine, threonine, and valine were observed at 60 days. Heating to 150°F completely inhibited the appearance of aspartic acid, glutamic acid, serine, methionine, and phenylalanine. Methionine and valine were affected by radiation at both levels. Serine, phenylalanine, histidine, glycine, glutamic acid, aspartic acid, and alanine were affected only at the 5.0‐megarad level. Storage generally resulted in increasing quantities of the free amino acids except for arginine and proline.
The Microbicidal Activity of Gaseous Propylene Oxide and Its Application to Powdered or Flaked Foods
Authors: BRUCH C. W. , KOESTERER M. G. 
Published: August 2006

SUMMARYThe sporicidal activity of gaseous propylene oxide was determined at several concentrations and at low and high relative humidity (RH). At 37°C, 85% RH, and a concentration of 1250 mg/L, propylene oxide will kill 90% of a population of dry spores of B. subtilis var. niger in one hour. If RH is lowered to 25% under the same conditions, 90% of the spores are killed in 40 minutes. Microbial decontamination of several flaked or powdered foods with propylene oxide was determined in 4‐L rolling jars or in a 4‐cu‐ft revolving blender. The bacterial count of cereal flakes inoculated with dry spores of B. subtilis var. niger was reduced 95% in 4 hours at 37 and 55°C, hut further reduction in count was achieved only after prolonged holding times. Studies with cocoa powder showed that exposure to a propylene oxide concentration of l‐2% by weight of cocoa (or 1000‐2000 mg/L of space) at 37°C for 2‐3 hours reduced bacterial count by 50‐70% and thermophilic count by 50‐90%. Destruction of molds and vegetative bacteria in cocoa or other foods was 90‐99.9% under these conditions. Destruction of the microbial flora of cocoa was greater when the treated Cocoa was stored with some residual propylene oxide in bottles or plastic bags. Addition of liquid propylene oxide directly to small samples of cocoa gave good reduction of the microbial flora, but also some physical destruction of the contents.
The Carotenoids of Navel Oranges
Authors: CURL A. LAURENCE , BAILEY GLEN F. 
Published: August 2006

SUMMARYThe carotenoid mixtures of the peel and pulp of navel oranges were investigated. The composition of both is qualitatively much like those from Valencia oranges. About half of the total carotenoids in both pulp and peel consisted of violaxanthin and its 5,8‐epoxide isomerization products. The peel carotenoids contained a fraction, possibly monol epoxides, in considerably greater quantity than found in Valeneia orange or tangerine peels. This fraction included mono‐ and diepoxides of cryptoxanthin, and was the best source so far located for a cryptoflavin‐like earotenoid previously found in several other fruits. Neoxanthin and a trolliflor‐like pigment were found in the pulp of navel oranges.
The Autoxidation of Crystallized Beef Myoglobina
Authors: SNYDER HARRY E. , AYRES JOHN C. 
Published: August 2006

SUMMARYThe autoxidation rate in air for crystallized beef muscle myoglobin and the temperature dependence of the autoxidation were studied. Results show that autoxidation of beef muscle myoglobin is essentially the same as that reported by others for horse heart myoglobin. The rate constant for autoxidation was found to be dependent upon the amount of sodium hydrosulfite used to reduce metmyoglobin. It was shown that increased autoxidation, resulting from relatively high concentrations of sodium hydrosulfite, was not due to hydrogen peroxide. Control of the amount of sodium hydrosulfite used to 0.005% or less substantially reduced fluctuations observed in rate constants for autoxidation. For crystallized beef muscle myoglobin at pH 5.7 and 30°C, the rate constant is 0.21 ± 0.02 hr−1. The abnormally high temperature dependence of myoglobin autoxidation and the relative importance of bacteria and autoxidation as causes of meat discoloration were discussed.
The Use of Natural Gamma Activity to Measure the Composition of Pork and Lamb Samplesa
Authors: KIRTON A. H. , PEARSON A. M. , PORTER R. W. , NELSON R. H. 
Published: August 2006

SUMMARYThe gamma activity of 20 pork and 15 lamb samples, varying over a wide range in composition and each weighing 38 lb, was used to predict their chemical composition in terms of percentage of water, fat, and protein. All correlations between the estimated potassium content of the samples and the sample components were highly significant. However, the standard errors of the regression equations indicated that none of the relationships between the chemical components of the lamb samples and their potassium content were close enough to be of practical significance. The results on the pork samples seemed more promising. The standard errors suggest that chemical analysis should be used when accurate results are required or when the range in composition is small. However, advances in instrumentation may increase the accuracy of the K‐40 method. Some of the difficulties in applying the method to the measurement of meat composition are discussed.
A Study of the Free Amino Acids in Bovine Muscles
Authors: MA ROBERTA M. , MATLACK M. B. , HINER R. L. 
Published: August 2006

SUMMARYPaper chromatography was used in studying variations in the free amino acid content of beef muscle. Analysis of eleven cuts representing nine muscles from a cow shows a variation in the content of certain free amino acids. In general, the variation of the peak of the curve obtained from the chromatogram by a photoelectric densitometer is greatest in the leucine‐isoleucine spot. The more tender cuts (Longissimus dorsi and Psoas major) contain more leucine‐isoleucine than the less tender Semitendinosus. This was further evidenced in a comparative study of these same muscles from seven beef animals. In each of these seven animals the amounts of these free amino acids increased from the less tender to the more tender muscles. Since the results agree in general with those found by other methods, this study is now being extended to many more animals.
The Distribution of Thiamine and Ascorbic Acid in the Potato Tubera
Authors: MUDAMBI SUMATI RAJAGOPAL , HANNING FLORA 
Published: August 2006

SUMMARYTwo zones that together approximate the cortical layer of two varieties of stored potatoes were compared in thiamine and total ascorbic acid content with the center region. In both varieties the cortical layer contained a slightly higher concentration of thiamine than the center. In Sebago but not in Russet Burbank, total ascorbic acid was higher in the cortical region. The components of total ascorbic acid were determined separately in the Russet Burbank variety. The biologically active fraction (reduced and dehydroascorbic acid together) constituted 90‐970% of the total ascorbic acid.
Proximate Composition and Sodium and Potassium Contents of Four Species of Commercial Bottom Fish
Authors: THURSTON CLAUDE E. 
Published: August 2006

SUMMARYThe proximate composition and sodium and potassium contents of four species of bottom fish from Pacific Coast waters were investigated. Pacific Ocean perch, Pacific cod, and lingcod were quite uniform in composition regardless of species, size, season and area of capture, and method of preservation on board the fishing vessel. The averages were 79‐81% moisture, 18‐19% protein, 0.5‐1.5% oil, 1.1‐1.3% ash, 60‐70 mg% sodium, and 390‐440 mg% potassium. Sablefish varied greatly in oil content, with a range of 3‐23% and an average of 15%. Variations in the other constituents were rather large; averages were 71% moisture, 13% protein, 1% ash, 56 mg% sodium, and 348 mg% potassium.
Comparison of Four Methods of Isolating Salmonellae from Foods, and Elaboration of a Preferred Procedure
Authors: MONTFORD JEANNINE , THATCHER F. S. 
Published: August 2006

SUMMARYFrom comparative study of four methods of isolation of Salmonella from egg products, of six enrichment broths and five selective media, and of several secondary technical operations, a recommended scheme for isolation of salmonellae from foods was devised and shown to be effective for diverse foods containing as few as 0.15 salmonellae per g, even in the presence of extreme coliform and other bacterial contamination.
Lipolytic Activity of Microorganisms at Low and Intermediate Temperatures. III. Activity of Microbial Lipases at Temperatures Below 0°C
Authors: ALFORD JOHN A. , PIERCE DAVID A. 
Published: August 2006

SUMMARYThe lipolytic activity at ‐7, ‐18, and ‐29°C of strains of Pseudomonas fragi, Staphylococcus aureus, Geotrichum candidum, Candida lipolytica, Penicillium roqueforti, and an unidentified Penicillium sp. in emulsions of corn oil, coconut oil, and lard was determined. The action was measured by titratable acidity and by quantitative determination of the fatty acids by chromatography. The lipases from these microorganisms showed considerable activity within 2‐4 days at ‐7°C and within a week at ‐18°C. Activity at ‐29°C was evident within 3 weeks by some of the cultures, particularly on corn oil. The rate of lipolysis in frozen substrates was directly related to their degree of unsaturation. However, there also were differences among genera. The lipase of G. candidum had considerably more specificity for oleic and linoleic acids than any of the others. P. fragi and C. lipolytica were least able to attack the β‐esterified palmitic acid of lard. The ability of S. aureus to attack this position readily at 35° C was nullified by lowering the temperature to –18° C. A similar effect was observed on the mold lipase.
Relationship of Extensibility of Muscle Fibers to Tenderness of Beef
Authors: HOSTETLER ROBERT L. , COVER SYLVIA 
Published: August 2006

SUMMARYGreater muscle fiber extensibility in 1‐in. steaks from 24 steers was closely related to higher shear force for both Longissimus dorsi and Biceps femoris muscles cooked to 100°C. At 61°C only L. dorsi showed this close relationship. Greater extensibility for both muscles was associated with lower scores (tougher meat) for softness to tooth pressure, ease of fragmentation and mealiness of muscle fibers at 100°C. At 61° C these relationships were not as marked for either muscle.
The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausagea,b
Authors: FUKAZAWA TOSHIYUKI , HASHIMOTO YOSHIO , YASUI TSUTOMU 
Published: August 2006

SUMMARYComponents of myofibrillar protein consist mainly of a “heavy” part of myosin B; the existence of small components was recognized in 43‐50% of saturated ammonium sulfate from salting‐out diagrams of native myofibrillar protein. Regarding the increase in the binding quality of sausage that the phosphate addition brought about, the facts are summarized: first, in the native state the effect has been correlated with the action of phosphate in promoting the extraction of protein from intact fibrils; and second, in the denatured state the effect has been correlated with the quantities of “light” components dissociated by ultracentrifugation as result of addition of phosphate. It was shown that the binding properties of sausage bear close relationship to the amount and the nature of myosin A contained and/or liberated in myosin B.
Temperature and the Retrogradation of Starch
Authors: KALB A. JOSEPH , STERLING CLARENCE 
Published: August 2006

SUMMARYCornstarch sols (2%) were prepared at a series of gelatinization temperatures (80–127°C) and stored at 1, 37, and 70°C. At 1°C storage, retrogradatios was slower as the temperature of gelatinization was greater. At 37°C storage, no retrogradation occurred in samples gelatinized at lower temperatures, and solubilization took place in samples gelatinized at higher temperatures. At 70°C storage, solubilization occurred in all samples, but more rapidly as the temperature of gelatinization was greater.
Probable Identity of the Pectinase Inhibitor in Grape Leaves
Authors: PORTER WILLIAM L. , SCHWARTZ JOSEPH H. , BELL THOMAS A. , ETCHELLS JOHN L. 
Published: August 2006

SUMMARYStudies were continued on the chemical nature of the water‐soluble substance in Muscadine grape leaves that was previously reported as inhibiting pectinase and cellulase. The inhibitor is a tannin or tannin‐like material, removable from leaf extracts by hide powder, caffeine, gelatin, and nicotine sulfate. Muscadine leaves had the highest inhibiting activity of the plants tested.
Some Characteristics of Coagulase‐Positive Staphylococci from Market Meats Relative to Their Origins Into the Meatsa,b
Authors: JAY JAMES M. 
Published: August 2006

SUMMARYFrom four market meats (hamburger, pork chops, beef liver, and round steak) obtained at 28 retail stores, 136 isolates of coagulase‐positive staphylococci were recovered. Suggestive of human sources of Staphylococcus aureus to the meats were bacteriophage types of most of the isolates similar to those of human strains. Also, over 70% of the isolates produced hemolysins characteristic of human strains of S. aureus. Suggestive of non‐human sources was the finding that none of the strains was resistant to penicillin and three other antibiotics and that 6% were resistant to streptomycin, 3% to chlortet‐racycline, and 12.5% to ristocetin.
Factor Analysis Applied to Paired Preferences Among Four Grape Juices
Authors: BAKER G. A. , AMERINE M. A. , PANGBORN R. M. 
Published: August 2006

SUMMARYFour grape juices differing in amount of added citric acid were examined by paired comparison by 72 tasters. Some judges preferred sweet and some preferred acid juices, causing pronounced and progressive changes in the frequency distributions of the preference ratings. The correlation coefficient between variances and acid differences was 0.98. The direction and degree of preference was much more consistent for larger differences in acid. Mathematical models developed by other authors for analysis of paired comparison data are of doubtful validity or awkward in application to the present data.
Peroxidase Regeneration and Its Effect on Quality in Frozen Peas and Thawed Peas
Authors: PINSENT B. R. W. 
Published: August 2006

SUMMARYPeroxidase was regenerated in samples of peas that had been blanched just sufficiently to destroy the original peroxidase activity. The regeneration occurred after a few months in peas stored at −18° C, or within a few hours in thawed peas held at room temperature. The maximum activity regenerated was about 4% of the original activity. No regeneration occurred in peas given substantially more heat treatment than was needed for inactivation. Peroxidase regeneration during frozen storage, or after thawing, did not affect the quality of peas.
Extraction of Lipids from Oxidizing Mulleta
Authors: ZIPSER MARELYNN W. , DUPONT JACQUELINE , WATTS BETTY M. 
Published: August 2006

SUMMARYTotal lipids, lipid phosphorus, and total polyenes extracted from mullet tissues with chloroform‐methanol show a progressive decrease in oxidizing mullet tissue. Thiobarbituric acid values from chloroform‐methanol extracts of oxidized tissues are approx 30–50% of those obtained from the unextracted tissue. Much of the TBA‐reactive material becomes concentrated in the inter‐facial fluff during the washing of such extracts. Chloroform alone extracts only about 10% of the TBA‐reactive material.
The Browning Produced by Heating Fresh Pork. I. The Relation of Browning Intensity to Chemical Constituents and pHa,b
Authors: PEARSON A. M. , HARRINGTON G. , WEST R. G. , SPOONER MILDRED E. 
Published: August 2006

SUMMARYA relationship between the degree of brownness produced by deep‐fat frying or by evaporating to dryness in a 100°C electric oven was established. Fresh pork as chops, in a water slurry, or a water extract developed varying degrees of brownness on heating. The amount of brown color development was related to the level of reducing sugars in the tissues. The degree of color development could be measured spectrophotometrically at a wavelength of 375 mμ. The development of brownness in buffered solutions was pH‐dependent, with maximum color being produced between pH 5.60 and 5.90.