bluuebunny/crossref_metadata_2025_split huggingface dataset:
Complexity of Flavor and Blending of Wines
Authors: SINGLETON V. L. , OUCH C. S. 
Published: August 2006

SUMMARYThirty‐four pairs of similar, commercially acceptable wines and a freshly prepared 50–50 blend of each pair were scored for quality by a small expert panel. The composite scores of the blends did not differ to even a low degree of significance from the score of the highest‐scoring member of the pair. The scores of the blends were very highly significantly better than the scores for the low‐scoring wines or the mean of the low‐ and high‐scoring wine in each pair. In 7 cases among the 34 the blend's composite score was higher than that of the highest‐scoring wine, and in no case was it lower than that of lowest‐scoring wine of the pair. Increased complexity of flavor is believed to be a major factor in the favorable effect of blending shown in this study; other possible effects are discussed.
The Flavor Spectrum of Apple‐Wine Volatilesa
Authors: MATTHEWS J. S. , SUGISAWA H. , MAC GREGOR D. R. 
Published: August 2006

SUMMARYSixteen compounds in the volatile fraction of apple wine were isolated and identified. Ethyl chloride was preferred over pentane or iso‐pentane in extraction of the volatiles because it gave higher yields and its lower boiling point allowed almost solvent‐free extracts in a very short time. Gas‐liquid chromatography was used in separation and purification of the volatiles. The compounds were identified by comparing retention times, infrared spectra, and melting point of derivatives with those of known compounds.
Extraction and Fractionation of Proteins in Fresh Chicken Musclea
Authors: KHAN A. W. 
Published: August 2006

SUMMARYDifferent buffer systems were compared for efficiency of extraction of chicken muscle proteins, and a technique was developed for routine fractionation and estimation of major protein fractions in one operation. KCl‐borate and KCI‐phosphate buffers of pH 7.3–7.5 and r/2 = 1.0 gave maximum extraction, with a reproducibility of ± 22%. Protein fractionation in KCl‐borate buffer showed that in one‐year‐old chicken meat, stroma‐myofibrillar‐, and sarcoplasmic‐protein nitrogen respectively contributed 13, 42, and 30% of total nitrogen in breast muscle, and 27, 30, and 22% in leg muscle. Results with different chickens showed that, with increase of age, stroma increased and myofibril decreased in both breast and leg muscle. These two protein fractions also differed for breast and leg muscle, and varied with the source of supply of the chickens. The difference was small between birds of the same flock and between left and right halves of the same bird.
Tenderness of Beef.
Authors: COVER SYLVIA , RITCHEY S. J. , HOSTETLER ROBERT L. 
Published: August 2006

SUMMARYPanel scores for juiciness and six components of tenderness were considered in relation to possible multiple causes of tenderness or toughness and to certain histological, chemical, and physical data. One‐inch steaks from Longissimus dorsi and biceps femoris from 180 young cattle in nine lots were eooked to 61°C (rare) and to 80°C (well‐done) by dry heat, and to 100°C by moist heat. Connective tissue in longissimus dorsi was scored tender at 61°C, and was tendered only slightly by increases in temperature, whereas in biceps femoris it was scored tough at 61°C and became progressively more tender at 80 and 100°C. Collagen content was greater in biceps femoris than in Longissimus dorsi at 61 and 80°C, but there was little difference in the two muscles at 100°C; the losses in both muscles increased with increasing meat temperatures. The relation of panel scores for tenderness of connective tissue to collagen content and to the loss of collagen on heating is discussed.
Studies on the Use of Tissue Culture for the Bioassay of Staphylococcal Enterotoxina
Authors: MILONE NICHOLAS A. 
Published: August 2006

SUMMARYAn attempt was made to develop an assay procedure for staphylococcal enterotoxin based on the possible induction of eytopathogenic effects on several strains of tissue culture cells using enterotorin preparations of varying degrees of purity produced in a laboratory medium. The results suggest that the cruder preparations contained a thermolabile cytotoxic material that is removed in whole or in part with progressive purification. No observable cytopathogenic effect could he attributed directly to the enterotoxin.
Reticulataxanthin and Tangeraxanthin, Two Carbonyl Carotenoids from Tangerine Peel
Authors: CURL A. LAURENCE 
Published: August 2006

SUMMARYReticulataxanthin and tangeraxanthin were obtained from tangerine peel; both occurred in the diol fraction on countercurrent distribution, and on chromatography were found on the column above zeaxanthin as violet‐red and violet bands, respectively. Both contained a carbonyl group as a part of the conjugated‐double‐bond system. Reticulataxanthin was shown to be different from capsanthin, hydroxycanthaxanthin, and citraurin. Both of these carbonyl earotenoids apparently contained fewer than 40 carbon atoms, perhaps 34 or 35.
Nucleotide Degradation in the Muscle of Iced Haddock (Gadus aeglefinus), Lemon Sole (Pleuronectes microcephalus), and Plaice (Pleuronectes platessa)
Authors: KASSEMSARN BUNG‐ORN , PEREZ B. SANZ , MURRAY J. , JONES N. R. 
Published: August 2006

SUMMARYThe muscle of trawl‐caught haddock, lemon sole, and plaice contained little adenosine 5′‐triphosphate (ATP) and much inosine 5′‐monophosphate (IMP) at death. ATP, adenosine 5′‐diphosphate (ADP), and adenosine 5′‐monophosphate (AMP) changed rapidly after the fish died. IMP was lost from the muscle more slowly, with liberation of inosine, which was, in turn, degraded to hypoxanthine. A little adenine was formed by an alternative pathway of ATP degradation in lemon sole. A relatively high initial level of guanine was found in plaice muscle. Traces of xanthine were detectable in spoiling muscle from the three species. Implications of the findings arc discussed in relation to quality testing and flavor changes in iced fish.
Gelation of Egg Yolk
Authors: POWRIE W. D. , LITTLE H. , LOPEZ A. 
Published: August 2006

SUMMARYA study of the effects of freezing and thawing on egg yolk showed that there was a rapid increase in viscosity (25°C) during the first few hours of storage at −10° and −14°C. The effectiveness of sucrose and of sodium chloride as inhibitors was determined, and the influence of urea on the viscosity of native and of frozen and thawed yolk was investigated. Paper electrophoresis indicated that freezing and thawing caused electrophoretic changes of the yolk lipoproteins.
Volatile Esters of Bartlett Pear. II.a
Authors: JENNINGS W. G. , CREVELING R. K. 
Published: August 2006

SUMMARYOn the basis of gas chromatographic studies, infrared and ultraviolet spectroscopy, and carbon‐hydrogen balance, the C‐10 unsaturated acid previously reported to be a major constituent of pear essence hydrolysates was identified as 2,4‐decadienoic acid. An alcohol previously isolated was found to be a contaminant (2,‐ethylhexanol‐1) that could occur frequently in this type of work. Analyses of freshly prepared essence hydrolysates indicate the presence of ethyl, n‐propyl, and probably n‐amyl, esters.
Isolation of Gram Quantities of a Rhamnoglucoside of Apigenin from Grapefruit
Authors: ROWELL K. M. , BEISEL C. G. 
Published: August 2006

SUMMARYCommercial naringin, usually obtained from grapefruit peel, was suspected to contain a flavone. A method was devised without resorting to column chromatography whereby gram quantities of the suspected flavone were obtained. The crude flavone was first purified by solvate formation. After conversion of the flavanones present to water‐soluble flavans by potassium borohydride reduction, the insoluble flavone was obtained. Characterization of the flavone led to the conclusion that it was a 7‐rhamnoglucoside of apigenin identical to rhoifolin.
Effect of Linolenic, Linoleic, and Oleic Acids on Measuring Protein Extractability from Cod Skeletal Muscle with the Solubility Test
Authors: ANDERSON MARGARET L. , KING FREDERICK J. , STEINBERG MAYNARD A. 
Published: August 2006

SUMMARYIt has been assumed that the protein‐solubility test is a measure of the amount of protein denatured in situ during frozen storage of fish muscle. This study shows, however, that the quantity of protein extracted from fresh cod muscle is reduced if C18 fatty acids are added to the extracting medium. The possibility is discussed that insolubilization occurs during extraction as a result of interaction between protein and fatty acid.
Use of Capillary Gas Chromatography with a Time‐of‐Flight Mass Spectrometer
Authors: McFADDEN W. H. , TERANISHI ROY , BLACK D. R. , DAY J. C. 
Published: August 2006

SUMMARYThe feasibility and advantages of using a capillary chromatographic column directly with a time‐of‐flight mass spectrometer were demonstrated in the analysis of several flavor extracts. The high resolving power of this column proved to be indispensable in cases where chromatographic fractions previously unresolved showed similar mass spectra. Other limitations of this combined technique are covered.
Factors Influencing Quality in Pork A. Histological Observationsa,b
Authors: CARPENTER Z. L. , KAUFFMAN R. G. , BRAY R. W. , BRISKEY E. J. , WECKEL K. G. 
Published: August 2006

SUMMARYSeventy‐eight carcasses of pigs, 4–42 months old, provided loins of varied intramuscular fat content. Developed experimental methods indicated that the fixation time and the staining processes of the longissimus dorsi muscle were dependent upon its structure and chemical properties. With an increase in maximum muscle fiber diameter, there was a decrease in the taste‐panel tenderness scores on the cooked longissimus dorsi muscles. There were no significant relations between tenderness measurements and total amount of connective tissue; however, the coarseness of the collagenic connective tissue strands was inversely related to the tenderness of the longissimus dorsi muscle.
Inhibiting Action of Oxidized Pork Fat on the Germination of Spores of Bacillus Subtilisa
Authors: RAMSEY C. B. , KEMP JAMES D. 
Published: August 2006

SUMMARYRancid lard, as determined by peroxide number, iodine number, and TBA values, inhibited the germination and/or growth of Bacillus subtilis spores. As peroxide numbers and TBA values increased and iodine numbers decreased, the number of B. subtilis spores which germinated and produced visible colonies decreased at constant incubation time. This inhibitory effect may be used as a criterion of pork fat rancidity.
Factors Influencing Quality in Pork. B. Commercially Cured Bacona,b
Authors: CARPENTER Z.L. , KAUFFMAN R. G. , BRAY R. W. , WECKEL K. G. 
Published: August 2006

SUMMARYA total of 227 pork carcasses, varying in weight, chronological age, and loin intramuscular fat content, provided bellies for a study of some factors possibly associated with bacon quality. Tenderness scores of bacon significantly improved with a decrease in age and weight and with an increase in intramuscular fat content of the longissimus dorsi. The bacons derived from the 36–42‐month packer carcasses were less tender than those from the other age and weight categories studied. Juiciness scores were not associated with carcass weight, age, or intramuscular fat content of the longissimus dorsi.The bellies shrank approximately 13% during the curing, smoking, and skinning processes. There were differences in shrinkage due to weight and age groups, but no significant differences in shrinkage due to intramuscular fat content of the longissimus dorsi were found.The mean value of the percentage of separable lean in bacon from the 227 carcasses was 31.7%. Average shrinkage during the cooking of the sliced bacon was approximately 66%. Lean bacon shrank significantly less than did fat bacon.About 19% of the bacons were considered to be excessively salty, and originated from carcasses possessing a more highly unsaturated fat.
Hydrogen Bonding and the Varying Sweetness of the Sugarsa
Authors: SHALLENBERGER R. S. 
Published: August 2006

SUMMARYSugar sweetness appears to vary with hydrogen bonding. When hydroxyl groups, which elicit sweet taste, are hydrogen bonded, ability to cause sweet taste appears to be restricted. The thesis is based upon consideration of molecular models, hydrogen‐bonding measurements, and taste tests. The varying sweetness of different sugars, and the apparent anomalous sweetness of sugar anomers may be largely resolved by considering hydroxyl group bonding.
Properties of Yolk‐Containing Solids with Added Carbohydrates
Authors: KLINE LEO , SUGIHARA T. F. , MEEHAN J. J. 
Published: August 2006

SUMMARYAddition of sucrose to whole egg and yolk before spray drying has long been known to yield powders with improved performance value and stability. At levels commonly employed, however, sucrose greatly accelerates and intensifies off‐flavor development in air‐packed powders even at refrigerator temperatures. In commercial practice, low‐dextrose‐equivalent corn syrup solids have recently been substituted for sucrose at the same level to improve flavor stability. This has led to the general belief that sucrose addition induces instability over a wide range of levels and, conversely, that low‐dextrose‐equivalent corn syrup solids do not. Present findings show that, under mild oxidative conditions, comparable flavor stabilities and instabilities can be achieved with both sucrose and various corn syrup solids but at different levels of added carbohydrate. Typically, in each case, flavor stability was gradually improved at lower levels of added carbohydrates, reaching a maximum flavor stability, followed by an abrupt transition to marked flavor instability. This transition corresponded to a change in the physical state of the egg lipids from one of coalescence, where the lipids were readily extractable with mild solvent, to a finely dispersed or emulsified state, where the lipids were virtually non‐extractable. Chemical indices of oxidative flavor deterioration (peroxide, carbonyl, TBA) correlated fairly well with organoleptic findings for powders stored at low temperatures.Flavor and chemical stability relationships for yolk, fortified whole egg, and whole egg solids as a function of graded levels of added sucrose, and 24 and 42 dextrose equivalent corn syrup solids, are reported.Corn syrup solids gave as good protection as sucrose did against browning reactions at elevated temperatures, despite their containing substantial quantities of glucose and other reducing sugars.It is feasible to select levels of any of the carbohydrates studied which yield dried products that combine good retention and stability of performance quality with outstanding flavor stability.
Pear Aroma: Relation of Instrumental and Sensory Techniquesa
Authors: HEINZ D. E. , PANGBORN R. M. , JENNINGS W. G. 
Published: August 2006

SUMMARYThe aroma intensities of pear essences correlate well with the intensities of their absorptions at 263‐267 mμ. This absorption is due to esters of 2,4‐decadienoie acid which have been identified as character impact compounds of Bartlett pear aroma. Essences concentrated by reflux or bubble‐plate columns suffered aroma loss and/or degradation. Flash vaporization techniques did not degrade aroma, and the resulting concentrates could be rediluted without apparent change.
Clostridium Botulinum Type E in Smoked Fish
Authors: KAUTTER DONALD A. 
Published: August 2006

SUMMARYA botulism outbreak in Minneapolis, Minnesota, in 1960, caused by Clostridium botulinum type E, is reported. Smoked eiscoes from the Great Lakes served as the vehicle for the food poisoning. Smoked ciscoes inoculated with type E spores and held at 30°C in packages open to the air became toxic as rapidly as those incubated under anaerobic conditions in plastic air‐tight wrappers. Surface spoilage developed more rapidly in the open packages. Toxin was not produced within 31 days in fish incubated at 5°C; however, mold and bacterial growth was noted after fish were open to the air 18 days. Vacuum packaging markedly increased the shelf life of the product by suppressing the development of visible bacterial and mold growth. Toxin was demonstrated in inoculated smoked fish incubated in the original plastic wrapper at 10°C for 5 days without any signs of quality reduction. Within 18 days at 10°C, half the fish contained toxin although there was no noticeable evidence of spoilage. At higher temperatures within a given time, a greater percentage of fish contained toxin. A survey of procedures employed in “hot‐smoking” of fish is reported, and data are presented on levels of salt and moisture, brine concentration, and free liquid of both vacuum‐packaged and bulk‐pack smoked fish.
The Antioxidant Activity of Vegetable Extracts I. Flavone Aglyconesa
Authors: PRATT DAN E. , WATTS BETTY M. 
Published: August 2006

SUMMARYHot‐water extracts of several plant tissues showed the following descending order of antioxidant activity, both as cover solutions of meats and in artificial systems: green onion tops, green pepper seeds, green peppers, celery, potato peels, green onions, and tomato peel. The over‐all antioxidant activity of extracts was not changed by hydrolysis of flavone glycosides, indicating that the naturally occurring glycosides possessed the same activity as the aglycones. The antioxidant activities of several known aglycones were compared and related to structural characteristics. Quereetin derivatives were the principal flavones of the extracts studied. Quereetin isolated from hydrolyzed extracts accounted for a large portion, hut not all, of the antioxidant activity of the extracts. Because of their effectiveness in heme‐catalyzed systems, the most significant role of the extracts as antioxidants is apparently their ability to break the chain reaction in lipid oxidation.
Effect of Ionizing Radiations on Plant Tissues. III. Softening and Changes in Pectins and Cellulose of Apples, Carrots, and Beetsa
Authors: KERTESZ Z. I. , GLEGG R. E. , BOYLE F. P. , PARSONS G. F. , MASSEY L. M. 
Published: August 2006

SUMMARYA study was conducted of changes that occur in pectic and cellulose constituents of apple, carrot, and beet tissues as a result of treatment with gamma radiation. In apple tissues, degradation of both these constituents occurred at approximately the dose at which tissue softening could he first demonstrated, and progressed with increasing dose. The degradation of pectins was demonstrated by several criteria, such as the loss of viscosity in the individual fractions, the loss of specific viscosity calculated for a constant uronide or calcium pectate value, and by change in the soluble‐insoluble pectin ratio. Cellulose degradation was characterized by a decrease in the specific viscosity calculated for 0.15% cellulose solutions.Although these findings were corroborated in carrot tissues, the softening of beets does not seem to be as clearly accompanied by such marked changes in pectins and cellulose. Whereas previously published data indicated that beets have a higher softening threshold dose than either carrots or apples, this does not explain the differences found. It is suspected that other factors, such as cell turgidity, are involved in the softening process, and is here responsible for this phenomenon.
The Effect of Peroxidase on Anthocyanin Pigmentsa
Authors: GROMMECK RUTH , MARKAKIS P. 
Published: August 2006

SUMMARYPurified eyanidin 3‐gentiobioside, cyanidin 3‐rhamnoglucoside, and pelar‐gonidin 3‐glucoside are decolorized by horseradish peroxidase in acetate buffer. Among the optimum conditions for the reaction are pH 4.5–5.5, a hydrogen peroxide concentration of 10‐4 to 10‐3M, and a temperature of 60–70°C. A value equal to 110 × 104M‐1× sec‐1 was estimated for the reaction horseradish peroxidase‐hydrogen peroxide‐pelargonidin 3‐monoglucoside at pH 4.7.
Radiosensitization of Streptococcus faecalis and Escherichia colia
Authors: NOAMAN MOHAMED A. , SILVERMAN GERALD J. , DAVIS NORMAN S. , GOLDBLITH SAMUEL A. 
Published: August 2006

SUMMARYThe radiosensitizing activity of a series of naphthalene derivatives against Streptococcus faecalis and Escherichia coli was examined to determine the essential molecular substituents and configurations required for effective sensitization when the compounds and organisms were irradiated with Co60 gamma rays. In general, compounds with hydroxyl or amino groups in the ortho and para positions, such as 1‐amino‐2‐naphthol and 4‐amino‐1‐naphthol, were particularly effective sensitizers for S. faecalis irradiated in air or in anoxia. E. coli was particularly sensitive to 4‐amino‐1‐naphthol and 5‐amino‐1‐naphthol when irradiated in anoxia, and less sensitive in air. Both organisms displayed marked sensitivity when irradiated with iodoacetic acid in air and in anoxia. It was determined that the bacteria and chemicals must be irradiated together for maximal radiosensitization to take place, for it was possible to almost eliminate radiosensitization by washing the cell‐chemical suspension prior to irradiation.
Incidence of Putrefactive Anaerobic Spores in Meata
Authors: STEINKRAUS K. H. , AYRES J. C. 
Published: August 2006

SUMMARYStudy of the incidence of putrefactive anaerobic spores in fresh and cured pork trimmings and in canned pork luncheon meat from several commercial meat packing plants in Iowa indicated that the level of contamination was very low. The mode of putrefactive anaerobic spores in fresh pork trimmings was less than 0.18 per gram and less than 1 per gram in cured pork trimmings and canned pork luncheon meat. The maximum spore count found in any sample tested was 51 spores per gram. Spore counts on samples from different plants were similar.
Biochemical and Serological Relationships of Putrefactive Anaerobic Sporeforming Rods Isolated from Porka
Authors: STEINKRAUS K. H. , AYRES J. C. 
Published: August 2006

SUMMARYUnder anaerobic culture conditions, 120 cultures of sporeforming rods were isolated from fresh and cured pork trimmings and from pork luncheon meat; 22 of these proved to be obligate anaerobic putrefactive organisms. Studied by the Reed and Orr method of rapid identification, the following species were identified: Clostridium. tetanomorphum, Cl. novyi, Cl. carnis, Cl. paraputrificum, Cl. tetani, Cl. histolyticum, and Cl. sporogenes. One culture was similar to Clostridium sp. National Canners Association putrefactive anaerobe 3679 (PA 3679). Serological relationships were determined by using antisera for Cl. sporogenes and PA 3679. No cross agglutination was obtained between Cl. sporogenes and PA 3679. An organism identified biochemically as Cl. carnis agglutinated in dilutions of 1:5120 of PA 3679 antiserum, indicating a very close serological relationship. Several organisms revealed antigens in common with Cl. sporogenes. The organism with biochemical reactions similar to PA 3679 showed no serological relationship to the known species. Serological relationships correlated with heat resistance while biochemical reactions did not.