bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Effect of Environmental Variables on the Processing of Sweetpotatoes into Flakes and on Some Properties of Their Isolated Starches
Authors: BERTONIERE NOELIE R. , McLEMORE TAYLOR A. , HASLING VERA C. , CATALANO EDWIN A. , DEOBALD HAROLD J. 
Published: August 2006

SUMMARYFreshly harvested uncured sweetpotatoes were successfully processed into precooked dehydrated sweetpotato flakes by the controlled addition of amylolytic enzymes to the cooked puree prior to drying. The enzyme concentration required decreased as the harvesting sea‐son and storage period progressed. Reaction time was not critical when the enzyme concentration was not excessive. The puree was readily liquefied by commercial amylases, but the reducing sugar content of the flakes was not increased.To determine whether there might be a correlation between starch properties and the decreasing enzyme requirement, the effects of postharvest treatments of the sweetpotato were studied. The amylose content, pasting properties, and susceptibility to amylolysis of the isolated starch were determined. Curing with both optimum and prolonged storage effected changes in the pasting properties of the isolated starches. However, neither the susceptibilities of the starches to amylolysis nor their amylose contents were affected. Time of harvest and short‐term storage of the uncured roots did not alter any of the starch properties investigated. The processing characteristics of the sweetpotato could not be correlated directly to the properties of the isolated starches. It was observed, however, that although the starch fraction in the cooked puree was not saccharified by the amylolytic enzymes used in processing, β‐amylase was not inhibited in its action on the isolated starches.
Removal of Bacteria from Food Raw Materials by Electrophoresis
Authors: TANIKAWA EHCHI , MOTOHIRO TERUSHIGE , AKIBA MINORU 
Published: August 2006

SUMMARYTo determine proper conditions for removal of bacteria from food by electrophoresis, a microscopic study was made of the influences of electrical double layer, intensity of electrical field, electric density gradient, pH of the buffer solution, ionic strength of buffer solution, stage of growth of bacteria, and anion surface‐active agent upon the electropboretie mobility of some species of bacteria. The effect of the electrical double layer between the electrophoretic cell wall and bacterial solution was determined. The observed mobility of the bacteria was smaller at the upper and bottom sides of the cell than the true mobility, and was larger at the center of the cell. The migration velocity (μ/sec) of the bacterial cell is proportional to the intensity of the electric field. The mobility of the bacteria increased at random with increased voltage. The mobility of the bacteria varied directly with the pH value of the buffer solution in which they were suspended. With increase of ionic strength of buffer solution, the mobility of bacterial cells decreased for each species of bacteria used. The mobilities of some sporeforming bacteria varied at various stages of the growth period: mobility increased rapidly after germination and during the logarithmic phase, decreased for vegetative cells in the stationary phase, and decreased much more as the cells entered the sporeforming stage. Bacterial mobility was increased substantially by sodium tetradecyl sulfate.
A New Medium and “mimic” MPN Method for Clostridium perfringens Isolation and Enumeration
Authors: GREEN JOHN H. , LITSKY WARREN 
Published: August 2006

SUMMARYA new medium and “mimic” MPN method for the isolation and enumeration of Clostridium perfringens are described. A MPN technique is employed, followed by the confirmation of each MPN tube for the presence or absence of sulfite‐reducing anaerobes. The medium and method were compared statistically with the existing sulfite‐polymyxin‐sulfadiazine (SPS) agar method, and found significantly better by a factor of 2.
Formation of Higher Alcohols During Grape Juice Fermentations at Various Temperatures
Authors: OUGH C. S. , GUYMON J. F. , CROWELL E. A. 
Published: August 2006

SUMMARYSignificant effects of fermentation temperature on the formation of fusel oils in grape juice media were demonstrated. Isoamyl alcohol was formed most abundantly at 70–80°F, and n‐propyl alcohol least abundantly. Isobutyl alcohol formation seems fairly independent of fermentation temperature. The formation of active amyl alcohol was affected but slightly, in a manner similar to isoamyl. The levels of the sum of the two amyl alcohols formed were 6–131% (averaging 47%) higher with fermentation at 70 or 80°F than with fermentation at 50°F. This effect is considered significant for commercial practice. Possible interpretations of the results are discussed along with pathways of higher alcohol formation.
Ultracentrifugal Analysis of Changes in the Composition of Myofibrillar Protein Extracts Obtained from Fresh and Frozen Cod Muscle
Authors: KING FREDERICK J. 
Published: August 2006

SUMMARYExtracts prepared from stored frozen cod muscle showed that the extractability of components detected by ultracentrifugal analysis changed at different rates from the extractability of total myofibrillar protein. Analogous results were obtained by storing extracts as “model systems”. The results consistently supported the postulated reaction equilibria: F‐actomyosin ⇋ G‐actomyosin ⇋ G‐actin plus myosin ⇋ inextractable protein.
Volatile Flavor and Aroma Components of Pineapple Ill. The Sulfur‐Containing Components
Authors: RODIN J. O. , COULSON DALE M. , SILVERSTEIN ROBERT M. , LEEPER ROBERT W. 
Published: August 2006

SUMMARYMethyl β‐methylthiopropionate and ethyl β‐methylthiopropionate were isolated and identified from pineapple flavor concentrate. These are the major volatile sulfur‐containing compounds present. Also detected were two minor sulfur‐containing compounds. The total volatile sulfur content of pineapple flavor concentrate was found to be 0.4–1.0% (13–32 ppb based on whole pineapple).
The Carotenoids of Muskmelons
Authors: CURL A. LAURENCE 
Published: August 2006

SUMMARYThe carotenoid mixture of orange‐fleshed muskmelons consisted predominantly of β‐carotene. γ‐Carotene was the next most abundant constituent. Small amounts of phytoene, phytofluene, α‐carotene, lutein, zeaxanthin, violaxanthin, luteoxanthins, and apparently neoxanthin were found. Monols and monoepoxide dials were found in small amounts, and a fraction, perhaps monoepoxide monols, in very small amount. In the ripening of the fruit there is a considerable buildup of p‐carotene, and to a lesser extent of β‐carotene.
Desulfovibrio aestuarii, the Causative Agent of Hydrogen Sulfide Spoilage of Fermenting Olive Brines
Authors: LEVIN ROBERT E. , VAUGHN REESE H. 
Published: August 2006

SUMMARY Desuljovibrio aestuarii was found in concentrations as great as 2 × 106 per ml in fermenting malodorous sulfureted olive brines. Of 268 commercial brine tanks randomly sampled, 46 (17.6%) yielded positive enrichments for D. aestuarii.
Stability of Malic Enzyme in Fish Flesh at +3° C
Authors: GOULD EDITH 
Published: August 2006

SUMMARYAn increase in endogenous malic enzyme in tissue fluid, previously noted in frozen and thawed fish, does not occur in unfrozen fish. In tissue pasteurized by low‐level gamma irradiation, malie enzyme activity remained constant for 21 days at +3°C. At higher levels of gamma radiation, activity was lost.
A New Pectic Acid Transeliminase Produced Exocellularly by a Bacillus
Authors: HASEGAWA S. , NAGEL C. W. 
Published: August 2006

SUMMARYA new type of endo‐pectic acid transeliminase was isolated from the culture medium of a strain of Bacillus. The enzyme attacked pectic substances randomly and produced un saturated trigalacturonic acid as the major end product. The optimum pH on either acid‐soluble pectic acid or tetragalaeturonic acid was 9.3–9.7, and the enzyme required calcium ions for maximum activity. Strontium was the only other divalent cation which stimulated activity. Trigalacturonic acid was attacked very slowly. The major site of attack of tetragalacturonic acid was the glycosidic bond on the nonreducing end. Unsaturated tetragalacturonic acid was also attacked at the central bond. The cleavage of pentagalacturouic acid occurred preferentially at bond 3, followed by 4 and 2, in order. The glycosidic bond on the reducing end is called bond 1. With unsaturated pentagalacturonic acid, it was concluded that the major site of cleavage was at bond 3, with a much slower rate at bond 2.
Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. I. Effect of Water on the Autocatalyzed Oxidation
Authors: MALONEY JOHN F. , LABUZA THEODORE P. , WALLACE DAVID H. , KAREL MARCUS 
Published: August 2006

SUMMARYOxidation of methyl linoleate was studied in a freeze‐dried model system based on micro‐crystalline cellulose. Oxidation was followed manometrically in samples adjusted to various water activities ranging from approximately 0 to approximately 0.6.Water was found (as determined from induction period and rate data) to have an inhibitory effect on the oxidation reaction, varying with water activity up to values of 0.5.Evaluation of the rate data indicates that the inhibitory effect of water is most pronounced in the initial stages of oxidation, including the period during which the hydroperoxide decomposition follows monomolecular decomposition kinetics. Possible interpretations of the observed water effect and its significance to the general problem of lipid oxidation in dehydrated foods are discussed.
Identification of Some Trace Lipids in Honey
Authors: SMITH M. R. , McCAUGHEY W. F. 
Published: August 2006

SUMMARYThe trace lipids of cotton honey were extracted with Skellysolve B and diethyl ether. The crude lipid extract was subjected to trans‐esterification, purified on a silicic acid column, and analyzed by gas‐liquid chromatography. For further confirmation the crude lipid extract was saponified and the fatty acids identified by reverse‐phase chromatography. The infrared spectrum of the crude lipid extract and methyl esters showed absorption bands typical of alkane and ester groups. Palmitic and oleic acids were respectively found in relative concentrations of 26.7 and 60.370, along with small amounts of lauric, stearic, and linoleic acids.
A Thin‐Layer Chromatographic‐Calorimetric Method for Determining Naringin in Grapefruit
Authors: FISHER JAMES F. , NORDBY HAROLD E. , KEW THEO. J. 
Published: August 2006

SUMMARYAn analytical method for determining naringin in grapefruit is presented. The procedure involves preparing the sample by filtration, evaporation, and coagulation followed by centrifugation. The naringin is then separated from its tasteless isomer by thin‐layer chromatography, and the naringin is recovered from the chromatoplate. A modified Davis test is employed for calorimetric analysis.
Relation Between Scald of Montmorency Cherries and Oxygen Content in Soak Tanks
Authors: DEKAZOS ELIAS D. 
Published: August 2006

SUMMARYIn studies of oxygen concentration and scald in commercial soak tanks, scald developed in bruised cherries in tanks with low oxygen concentration in the water. Laboratory experiments with bruised cherries in water or in a nitrogen atmosphere showed that 2 ppm of oxygen is the critical level below which scald develops. No scald developed on bruised cherries kept in water with an almost constant oxygen level of 8.6 ppm, obtained by saturating the water with air at room temperature (23°C) for 91/2 hr.In 1965 the Air‐Aqua aeration system was tested under controlled tank storage conditions in Pennsylvania. It proved to be an effective means of increasing the oxygen level of water, thus controlling cherry scald. Aeration also provided more uniform temperatures in the tanks.
Resistant Bacteria on Antibiotic‐Treated Fish
Authors: ADAMS R. , LERKE P. , FARBER L. 
Published: August 2006

SUMMARYFillets of English sole (Parophrys vetulus) dipped in solutions containing 5 μg/ml of chlortetracycline (CTC) or oxytetracycline (OTC) showed a gradual increase in number of antibiotic‐resistant organisms under storage at 5°C. There was a strong selection for bacteria able to tolerate up to 5 μg of antibiotic, although organisms showing greater resistance also appeared. There was marked cross‐resistance to both antibiotics. Fillets which had been heavily contaminated with resistant bacteria at the time of antibiotic treatment still had a shelf life considerably longer than that of untreated controls. When fillets carried a mixed population of sensitive and resistant bacteria, the latter exhibited no selective growth advantage in the absence of antibiotic.
Bacterial Flora Associated with Rapid‐Processed Ham
Authors: BARBE CHARLES D. , MANDIGO R. W. , HENRICKSON R. L. 
Published: August 2006

SUMMARYRecent work at Oklahoma State University has shown that ham can he satisfactorily processed in less than 15 hr from time of slaughter by accelerated processing techniques. Since these techniques by‐pass the conventional ZP‐hr chilling treatment, the number and types of bacteria present are of concern.A total of 40 (20 right and 20 left) hams were alternately assigned to either rapid or conventional processing methods following separation from their respective sides. Total bacterial counts were determined from representative samples of both fresh and cured muscle tissue aseptically removed from each ham at specified sampling points. The selective effects of processing temperature, pH, and processing techniques were evaluated in terms of bacterial flora common to the rapid and conventionally processed hams. Aerobic bacteria and pH measurements were statistically analyzed. Anaerobic spore populations were estimated by the most probable number method. The low incidence of anaerobic spores quantitated (4 of 38) limited the analysis of variance to evaluating differences in the total bacterial population. A comparison of the final mean pH values indicates that rapid processing does not appreciably affect the ultimate pH value. Because of the curing ingredients, pH, smoking, cooking, and the rapidity of processing, results indicated a inajor reduction in associative vegetative bacteria during the various stages of processing. Results reveal no significant bacteriological problems in the “new” concept on complete processing prior to initial chilling.
Organoleptic Evaluation of Three Phenols Present in Wood Smoke
Authors: WASSERMAN AARON E. 
Published: August 2006

SUMMARYGuaiacol, 4‐methyl guaiacol, and 2,6‐di–methoxyphenol, components of wood smoke condensates, were evaluated organoleptically. Mean panel thresholds of the taste and odor in water and the odor in mineral oil were determined for each compound. The majority of the panel characterized the compounds as being smoky in odor and taste, although phecolic characteristics were also present. The relative effectiveness of each compound in the over–all flavor picture was shown by the ratio (concentration in smoke/threshold concentration). Guaiaeol had the largest index, whereas 2,6–dimethoxyphenol, which was present in smoke condensate in greatest concentration, had a considerably lower value. Mixing the three compounds in the approximate concentrations found in the smoke condensate did not give the desirable characteristic aroma. Trace components must also be considered for their effect in the over–all flavor pattern.
Complexes of Dye and Soy Protein as Substrate for Proteolytic Enzymes, and Simple Calorimetric Determination of Their Activity
Authors: ILANY‐FEIGENBAUM J. 
Published: August 2006

SUMMARYInsoluble dye‐protein complexes like carmine‐fibrin, were prepared from soybean oil meal and various dyestuffs. Soy‐carmine and especially soy‐amido black were the most suitable substrates for proteolytic enzymes, tinting the test mixtures only after digestion of the proteins. They are easier and simpler to prepare than carmine‐fibrin. These soy‐dye complexes may be used in qualitative, semi and quantitative calorimetric determination of the activity of proteolytic enzymes.
Volatile Components of Bartlett Pear. V.
Authors: HEINZ D. E. , JENNINGS W. G. 
Published: August 2006

SUMMARYThe volatile essence of fresh, ripe Bartlett pears was separated into individual compounds by repetitive gas‐liquid chromatography. Techniques used for characterization included retention data; infrared, ultraviolet, nuclear magnetic resonance, and mass spectroscopy; melting points, and formation of appropriate derivatives. The compounds identified include: ethanol, n‐propanol, n‐butanol, n‐pentanol, n‐hexanol, n‐octanol; methyl, ethyl, n‐propyl, n‐hutyl, n‐pentyl; n‐hexyl, n‐heptyl, and n‐octyl acetate; and the methyl and ethyl esters of n‐octanoic, 3‐hydroxyoctanoic, trans :2‐octenoic, n‐decanoic, cis:4‐decenoic, trans:2‐decenoic, trans :2‐cis:4‐decadienoic, and trans:2‐trans:4‐decadienoic acids. Possible biosynthetic pathways for the formation of the higher‐boiling methyl and ethyl esters are discussed.
Reaction of Tetrazolium Salts with Sulfated Polysaccharides and Other Hydrocolloids
Authors: GRAHAM HORACE D. 
Published: August 2006

SUMMARY— Triphenyltetrazolium chloride, (TTC), selectively precipitates carrageenan and other sulfated hydrocolloids in the presence of neutral, carboxylic and phosphorylated polysaccharides. Agar is not precipitated. Tetrazolium blue (TB) precipitates both the sulfated and carboxylic polysaccharides but does not precipitate phosphorylated and neutral polysaccharides.Except for “weak” reactions with mucin, gum karaya, sodium alginate, and polysaccharides B‐1459 (NRRL); tetrazolium red, neotetrazolium chloride and tetrazolium violet precipitate only sulfated polysaccharides. Although in aqueous dispersion the proteins were not precipitated by any of the tetrazolium salts, when these salts are added to milk (containing no added carrageenan), copious precipitation occurred.Carrageenan was isolated from milk, milk products and other complex milieu by precipitation with 2, 3, 5, ‐triphenyl‐tetrazolium chloride. The proteins were precipitated simultaneously. The mixed carrageenan‐protein precipitate was then analyzed for carrageenan by hydrolyzing it with hydrochloric acid and assaying for sulfate by the barium chloranilate method.Mixtures of sulfated, carboxylic and neutral polysaccharides were resolved by precipitating the sulfated polysaccharide with 2, 3, Atriphenyltetrazolium chloride. After centrifugation and/or filtration to remove the precipitate, the filtrate was treated with tetrazolium blue to precipitate the carboxylic polysaccharide. The neutral polysaccharide remained in the supernatant. Solubility studies have shown that the carrageenan‐TT precipitate is highly insoluble in sodium chloride, sodium sulfate, magnesium chloride and other salt solutions.The method developed allows the use of tetrazolium salts to differentiate between and to separate the main groups (sulfated, carboxylic, and neutral) polysaccharides. After separation, the individual polysaccharides may be determined quantitatively by suitable analytical methods.
Estimation of Inosinic Acid in Chicken Muscle and Its Formation and Degradation During Post‐mortem Aging
Authors: DAVIDEK J. , KHAN A. W. 
Published: August 2006

SUMMARY—A routine method for the extraction, chromatographic separation and ultraviolet spectrophotometric assay of ribonucleotides and their derivatives in chicken muscle was developed to study changes in ribonucleotide content of chicken muscle from the moment of death until tenderness changes are essentially complete. In this method, the mean error of duplicate analyses was ±2%, and recoveries were within ±6% of amounts added.Results indicated that the formation of inosinic acid occurred as a result of breakdown of adenosine triphosphate during the period of time between slaughter and onset of rigor‐mortis. During prolonged aging (over 24 hr) or aging in slush ice (compared to aging in drained crushed ice), the Inosinic acid content of muscle decreased. Inosinic acid content of breast muscle was higher than leg muscle and increased in both muscles with the age of the birds.
Isometric Tension Changes and Shortening in Muscle Strips During Post‐mortem Aging
Authors: JUNGK R. A. , SNYDER H. E. , GOLL D. E. , MCCONNELL K. G. 
Published: August 2006

SUMMARY—Post‐mortem tension changes of rabbit psoas and beef geniohyoideus and semitendinosus muscle were studied. A special device was constructed and used to measure these changes while holding the muscle isometrically. It has been possible to demonstrate a pattern of tension development and cessation in rabbit muscle at 24°C and in beef muscle at 0°, 10°, and 24°C. With rabbit muscle no tension development was detected at 0° or 10°C. Initiation of tension development is affected by the ante‐mortem state of the animal as well as by temperature. The post‐mortem tension decline occurs after the disappearence of ATP and evidently is not related to ATP degradation. Possible relationships between post‐mortem tension changes and meat tenderness are discussed.
Fatty Acid Composition of Turkey Meat as Affected by Dietary Fat, Cholesterol and Diethylstilbestrol
Authors: CHUNG R. A. , LIEN Y. C. , MUNDAY R. A. 
Published: August 2006

SUMMARY—Diethylstilbestrol (DES) increased the total lipid content of turkey breast, thigh and skin whether a corn oil (CO) or hydrogenated coconut oil (HCO) diet was consumed. The effect of DES, cholesterol (C) or DES + C was greater with the HCO diet than with the CO diet. The total polyunsaturated acid content of the breast of turkeys on the HCO control diet and on the CO control diet was the same but was greater in the thigh and skin lipids of turkeys on the CO control diet, primarily due to the greater linoleate concentration.The proportion of fatty acid was changed to a small extent by DES, C and DES + C. However, the weight of the fatty acids in unit weight of turkey meat was greatly changed because of the large effect on the total fat content and consequently on the total fatty acid content.
Formation and Stability of Nitric Oxide Myoglobin. II. Studies on Meat
Authors: REITH J. F. , SZAKÁLY M. 
Published: August 2006

SUMMARY—Results in model Mb solutions were confirmed by tests on pork samples treated with the mentioned additives and heated. The content of nitric oxide chromogen (DNOMb) in the samples was determined according to Hornsey. It was found that optimum DNOMb formation required not less than 5 mols nitrite per mol Mb; this may be due partly to side reactions with cysteine and other components of meat. In the presence of sufficient sodium ascorbate (200 mols per mot Mb), 3 mols nitrite per mol Mb was optimum. A large excess of nitrite (500 mols per mol Mb) induced the formation of green pigments, and appreciably less DNOMb was found.Reheating meat containing denatured Mb with nitrite converted Mb to a red pigment, but the color intensity so obtained was 40–60% of that obtained with normal nitrite treatment before heating.Potassium nitrate did not influence the DNOMb formation. The higher the temperature to which meat is heated, the lower its DNOMb content.Exclusion of oxygen by means of carbon dioxide during the treatment of meat improved the final DNOMb content.Irradiation by light of meat containing DNOMb showed that the concentration of nitrite necessary for optimal DNOMb formation in the absence of ascorbate (5 mols nitrite to 1 mol Mb) also caused optimum stability to irradiation in air.Potassium nitrate did not affect this stability. The breakdown of DNOMb increased with the light intensity. In a carbon dioxide atmosphere the breakdown of DNOMb is much slower than in air and it is independent of the light intensity.