bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in Fatty Acid Composition of Porcine Muscle Lipid Associated with Sex and Weight
Authors: ALLEN E. , BRAY R. W. , CASSENS R. G. 
Published: August 2006

SUMMARY—The fatty acid composition of porcine longissimus dorsi muscle lipid was determined for 30 animals slaughtered at two live weights (49.6 and 94.1 kg) and consisting of an equal number of boars, barrows, and gilts. The lipid was separated into the neutral lipid and phospholipid fractions prior to analysis.Odd‐numbered fatty acids Cl1, C13, C15, and Cl7 were significantly higher in the phospholipid fraction. Fatty acid Cl7 was never detected in the neutral lipid fraction.Both weight and sex effects were quite restricted to the neutral lipid fraction. Weight had a significant effect on amount of fatty acids C10, C11, C12, C14, C16, and Cl8 in one or more of the sexes. The most interesting result was the marked increase in fatty acid Cl8 of the heavy (94.1 kg) gilts and barrows over its very constant level in the muscle from boars of both weights. This difference, coupled with significantly lower C18–1 values in heavy barrows and gilts than in boars, resulted in a markedly higher mean ratio of fatty acid C18–1 to Cl8 for heavy boars. Thus these data suggest that much of the increase in saturation of intramuscular lipid that occurs after about 5.5 kg live weight can be attributed to the ratio of fatty acid C18–1 to C18. This change is probably dependent upon sex hormones and is restricted to the neutral lipid fraction.
Degradation of Nucleotides in Ice‐Stored Halibut
Authors: SPINELLJ JOHN 
Published: August 2006

SUMMARY—The course and rate of nucleotide degradation in muscle was determined on ice‐stored halibut of different sizes. The distribution of nucleotides and hypoxanthine was also determined. ATP dephosphorylation and AMP deamina‐tion proceeded very rapidly in halibut post‐mortem, but dephosphorylation of IMP was comparatively slow. Approximately 2.0μM IMP per gram was found in halibut stored on ice for 21 days; 0.5μM per g was found in some of the halibut after 41 days. The rate of IMP dephosphorylation and hypoxanthine accumulation varied between fish; size, however, did not correlate with these rates. Both nucleotides and hypoxanthine showed a fairly even distribution throughout halibut muscle. The work indicates that the determination of nucleotides and hypoxanthine can be used to estimate the storage time of halibut on ice, but reliability is poor during the first 21/2 weeks of storage.
Citrus Carotenoids. I. Comparison of Carotenoids of Mature‐Green and Yellow Lemons
Authors: YOKOYAMA HENRY , VANDERCOOK CARL E. 
Published: August 2006

SUMMARY—Lemons, both mature‐green and yellow, yield a complex mixture of carotenoids. The lighter color of the pulp and flavedo of yellow lemons may be attributed to much lower concentrations of carotenoids than in oranges. A comparison of the pigment mixtures shows that, as the lemons ripen and coincident with the disappearance of chlorophyll, alpha‐carotene disappears and zeta‐carotene and an eta‐carotene‐like compound appear in both the pulp and peel. The eta‐carotene‐like compound has not been previously reported in citrus. Furthermore, small but significant amounts of beta‐carotene 5,6‐monoepoxide and its isomeric 5,8‐epoxide, mutatochrome, are present in the pulp of yellow lemons.
Storage Changes in the Free Amino Acids of Foam‐Mat Dried Tomato Powder
Authors: GEE MILDRED , GRAHAM ROBERT P. , MORGAN A. I. 
Published: August 2006

SUMMARY—Changes in the free amino acid fraction of foam‐mat dried tomato powder during storage were studied using gas‐liquid chromatography. An increase of individual amino acids was found to be independent of storage temperature and possibly caused by proteolytic reaction. A simultaneous decrease in certain amino acids was accelerated at higher storage temperatures. This loss of amino acids may be involved in non‐enzymatic browning reactions.
The Effect of Cations on the Viscosity of Lambda‐Carrageenan
Authors: ZABIK MARY E. , ALDRICH PEARL J. 
Published: August 2006

SUMMARY—Viscosity readings with three rates of shear for each of six time intervals were obtained for 0.5% dispersions of lambda carrageenan ion‐exchanged with AICI3, NH3Cl, CaCl2, FeCl2 MgCl2, NaCl, and SnCl2 in deionized water and in solutions of increasing concentrations of the respective salts, Similar data was collected for unexchanged lambda‐carrageenan in deionized water and in solutions of increasing concentrations of the forementioned salts and KCI. The addition of any salt to the water in which lambda‐carrageenan was dispersed or to the carrageenan itself through ion‐exchange caused a highly significant decrease in viscosity. Salts of Al, Fe+2, Fe+, and Sn caused severe reductions of viscosities to l/7–1/10 that of the original sample. Increasing concentrations of the monovalent cations caused further viscosity reductions. However, the dispersions containing the divalent cations were more viscous at 0.05N level of concentration than at the 0.0125N level, but they did not approach the viscosity of the sample in deionized water alone. Similar trends for the effect of cations were found in both the ion‐exchanged and the unexchanged lambda‐carrageenan series.
Influence of Microorganisms on the Flavor of Selected Precooked Frozen Foods
Authors: DALTON NATHOLYN F. , STRONG DOROTHY H. 
Published: August 2006

SUMMARY—Macaroni and cheese, blueberry. pie, and beef gravy served as carriers for various bacteria including Escherichia coli, Proteus vulgaris, Pseudomonas fluorescens, Pseudomonas aeruginosa, Pseudomonas geniculata, or a mold, Chrysosporium pannorum. The foods were inoculated with l,000,000 bacterial cells per gram or 250 mg, wet weight, of mold and compared with uninoculated samples after various intervals of frozen storage. Special effort was made to reduce the holding period both previous to freezing and for thawing to a minimum. A taste panel evaluated storage time and types of microorganisms for their effects on flavor and aroma, and found that in a limited number of instances the presence of certain microorganisms appeared to influence the flavor and aroma of food directly. More frequently, however, alterations in flavor or aroma developing during frozen storage seemed to be attributable either partially or wholly to factors other than the presence of or reactions incited by the microorganisms.
Time‐Temperature Effects on the Bacteriological Quality of Stored Shellfish.
Authors: HOFF J. C. , BECK W. J. , ERICKSEN T. H. , VASCONCELOS G. J. , PRESNELL M. W. 
Published: August 2006

SUMMARY‐The effects of storage at 10, 20, and 27.5°C on the bacteriological quality and pH of living oyster and clam shellstock was studied. Bacteriological indices used were coliform MPN, fecal coliform MPN, and 35°C plate counts. Twelve lots of each oyster species and eleven lots of each clam species were studied. No distinct seasonal patterns in bacteriological changes were found. The 35°C plate count showed the most consistent response, the rate of increase being more rapid at the higher temperatures. Coliform MPN changes were less consistent in their response to temperature, and patterns of change were observed in different species. The fecal coliform MPN showed the greatest stability, with increases occurring only at 27.5°C. The pH changed little at any of the three temperatures.
Lipids in Wheat Kernels of Varying Size
Authors: CHIU CHIEN‐MEI , POMERANZ Y. 
Published: August 2006

SUMMARY— Wheat samples from three hard red winter and three hard red spring varieties were separated into kernels of varying size. A two‐fold increase in kernel weight was accompanied by a small decrease in protein content and by a substantial decrease in ash (on a percentage basis). Concentrations of free (petroleum‐ether extractable) and of bound lipids (water‐saturated butanol following petroleum‐ether) were higher in small than in large kernels. The hard red spring kernels had, generally, more free lipids than hard red winter kernels; differences in bound lipids were small. Total lipid contents per kernel depended primarily on kernel size, and was affected little by wheat class or variety. Thin‐layer chromatography showed triglycerides as the major nonpolar component, and digalactosyl glyceride and phosphatidyl choline as the major polar components.Concentrations of individual nonpolar or polar components were not affected significantly by kernel size. Differences in concentrations of certain nonpolar components and in the composition of monoglycerides seem to be indicated between lipids of hard red winter and hard red spring wheats. Concentrations of polar lipids in petroleum‐ether extracts varied substantially from the concentrations of individual components in polar lipids extracted with butanol following petroleum‐ether.
Effect of Dietary Fat and Protein on Lipid Composition and Oxidation in Chicken Muscle
Authors: MARION J. E. , Jr. T. S. BOGGESS , WOODROOF J. G. 
Published: August 2006

SUMMARY— Samples of white muscle (pectoralis major) were taken from 100 male, broiler‐type chickens which had been reared to 58 days of age on rations differing in protein level (16 or 24%) and in type of supplemental fat (5% of coconut oil, beef tallow, safflower oil or menhaden oil). Lipids were extracted from each sample and fractionated into (1) neutral lipids, (2) cephalin, and (3) lecithin. The fatty acid content of each fraction was determined by gas liquid chromatography (GLC). Lipid oxidation was measured by a 2‐thiobar‐bituric acid (TBA) method after storing each carcass for 12 days at 2°C.Values for all measurements were statistically analyzed for dietary effects and for possible correlations between composition and oxidation rates. All of the factors were significantly influenced by diet, except total lipids, cephalin, and four of the lecithin fatty acids.Correlation coefficients between TBA values and level of each lipid component were obtained after treatment effect was statistically removed. The 22‐carbon fatty acids with 4 or 5 double bonds in cephalin and lecithin, and linoleic acid in neutral lipids and lecithin were positively correlated with TBA values.
Studies on the Density of Water Adsorbed on Low‐Protein Fraction of Flour
Authors: GUR‐ARIEH C. , NELSON A. I. , STEINBERG M. P. 
Published: August 2006

SUMMARY— A pycnometric method was used to measure the density of a low‐protein fraction of flour at different moisture levels. At a given moisture content the flour density was independent of the particle size distribution within the range studied. The density of flour remained constant over a moisture content range from 0 to 7%.In the range of 0‐26% moisture two definite transition points exist in the density of adsorbed water. The first occurs at approximately 7% and this is equivalent to a mono‐molecular layer. The density of this adsorbed water is strikingly high, 1.48 g/cc. After the first transition point, the density of adsorbed water decreases to 1.11 g/cc. The second transition point occurs at approximately 14% moisture and from there on to the highest moisture measured, 26%, the density of adsorbed water remains constant at 0.97 g/cc.
Determining Volatile Acids in Coffee Beverages by NMR and Gas Chromatography
Authors: KUNG J. T. , McNAUGHT R. P. , YERANSIAN J. A. 
Published: August 2006

SUMMARY— Volatile aliphatic acids (C1 to C10) were determined in the beverages from three varieties of coffee‐ Colombian, Santos, and Robusta. Formic acid was determined by NMR, the remainder by gas chromatography. The difference in acid concentration between medium‐ and dark‐roasted coffees was also examined. Acetic acid and formic acid are found to be the major volatile acid components; C3 to C10 acids are present only in relatively small amounts in the three varieties investigated. Robusta coffee was found to be significantly higher in formic acid and slightly lower in acetic acid than Colombian and Santos.In general, the dark roasts were lower in volatile acids than the medium roasts and Robusta had the highest total volatile acid content. No significant differences were observed between Colombian and Santos. Although measurable differences in acidity were found among the different varieties and between the two degrees of roasting by titration of beverages to pH 9.0, the volatile acids were found to be too low in concentration to account for these variations. It was assumed that the major acid components must be nonvolatile acids. This has been confirmed by analysis of nonvolatile acids which will be published later.The method used involves neutralization of the coffee beverage with sodium hydroxide, precipitation of emulsion‐forming materials with methanol, and lyophilization of the supernatant liquid. The freeze‐dried solids are treated with excess mineral acid and extracted with ethyl ether. The ether extract is then analyzed for volatile acids by gas chromatography and by NMR. Both gas chromatography and NMR methods are sensitive and quantitative, and require less than 30 min to complete an analysis once the sample preparations have been completed. This technique should be useful for the determination of volatile acids in fruits, vegetables, and other biological substances.
The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate
Authors: YAMAGUCHI SHIZUKO 
Published: August 2006

SUMMARY— The synergistic phenomenon between the taste of monosodium glutamate (MSG) and disodium 5′‐inosinate (IMP) [7.5 H2O] was studied and the relationship expressed as a mathematical model. The phenomenon could be measured quantitatively by fitting the proposed model to the results of the experiment.The concentration of MSG equivalent to the taste intensity of that given by the mixture of MSG and the ribonucleotide is represented by the following equation:y = u +γuvwhere y is the equivalent taste intensity of the mixture in terms of g/dl of MSG, u is equal to g/dl of MSG in the given mixture, v is equal to g/dl of sodium 5′‐inosinate in the given mixture, and γ is a constant.The γ value for IMP was calculated from extensive sensory testing as 1.218 × 108.
Degradation of lnosinic Acid in Chicken Muscle During Aseptic Storage and Its Possible Use as an Index of Quality.
Authors: KHAN A. W. , DAVIDEK J. , LENTZ C. P. 
Published: August 2006

SUMMARY— Analysis of chicken breast and leg muscle stored under aseptic conditions at 0, 5, and 10°C showed that the breakdown of inosinic acid and formation of hypoxanthine depended on storage temperature and time. Over 75% loss of inosinic acid content of both breast and leg muscle occurred in 3–5 weeks at 0°, in 2–3 weeks at 5O and in about 1 week at 10°C. These storage periods correspond to the lengths of time after which quality deterioration has been detected by sensory evaluation. During the same periods of storage, the hypoxanthine content of these muscles increased gradually to a value of 200–400 fig/g of muscle.Since the level of inosinic acid in fresh muscle is fairly constant and related to flavor, the results indicate that an objective method of quality assessment of chicken meat based on inosinic acid content is feasible. A similar test based on the hypoxanthine content is also possible, but not likely to be as satisfactory, because losses occurring as a result of “weeping” and leaching in hypoxanthine content would show an apparent quality that is higher than it should be. On the other hand, an index based on inosinic acid would reflect similar losses by lowering of quality.
Dielectric Properties of Potatoes and Potato Chips
Authors: PACE W. E. , WESTPHAL W. B. , GOLDBLITH S. A. , VAN DYKE D. 
Published: August 2006

SUMMARY— Dielectric properties (dielectric constant, ɛ′r; loss tangent, tans; and dielectric loss factor, ɛ″r) were determined for raw potatoes and for potato chips, using the precision slotted line technique. Measurements on raw potatoes were made at 77°F (25°C) and at frequencies of 300, 1,000, and 3,000 MHz (megahertz). Measurements on potato chips were made at three moisture levels; at 77°F (25°C), 125°F (51.6°C), and 180°F (82.2°0; and at frequencies of 300, 1,000, and 3,000 MHz. Moisture, total lipids, and nitrogen contents are reported for both the raw potatoes and the potato chips.As would be expected from their high moisture content and the presence of various dissolved salts, the raw potatoes possess extremely high dielectric values.Potato chips show a rapidly decreasing dielectric loss as moisture content is reduced; the loss values of the chips approach those of the oil used for frying them after moisture has been reduced to approximately 3% and the oil content has been increased accordingly.For finish drying of potato chips, a frequency of 3,000 MHz will result in 3–4.5 times greater power production in the chips than will the use of a frequency of 1,000 MHz (in the moisture and temperature range at which the data were obtained). However, this difference in power production is due almost entirely to the difference in frequency since the difference in dielectric loss values at the two frequencies is quite small.
Action of Microorganisms on the Peroxides and Carbonyls of Rancid Fat
Authors: SMITH JAMES L. , ALFORD JOHN A. 
Published: August 2006

SUMMARY— The effects of 26 species of bacteria, molds, and yeasts on the hydroperoxides and monocarbonyls in rancid fat have been determined. All of the cultures were capable of decomposing the hydroperoxides. The activity of microorganisms on the monocarbonyl content of the rancid fat was quite varied and could be divided into: 1) microorganisms which produced large increases in at least two monocarbonyl classes; 2) microorganisms which removed 2,4‐dienals; 3) microorganisms which removed 2,4‐dienals and 2‐enals, and 4) microorganisms which caused decreases in at least two classes of monocarbonyb (without destroying completely any class).Two microorganisms produced methyl ketones, a monocarbonyl class which does not appear in rancid lard. There appeared to be a relationship between the ability to decompose peroxides strongly and the ability to produce a great increase in the monocarbonyl content. There apparently is no relationship between the ability to decompose peroxides and lipolytic activity. The possible importance of microorganisms in controlling hydroperoxides and monocarbonyls in fats is discussed.
Changes in the Polyunsaturated Fatty Acid Content of Potato Tubers During Growth, Maturation and Storage
Authors: SCHWARTZ J. H. , LADE R. E. , PORTER W. L. 
Published: August 2006

SUMMARY— Kennebec and Red Pontiac potatoes were analyzed for fatty acids at intervals during growth and maturation of the tubers and subsequent storage at 4°C. During storage linoleic and linolenic were almost the only polyunsaturated acids present, but during growth and maturation considerable amounts of unidentified polyunsaturated acids were found. The percentage of polyunsaturated acids in the dry weight of tuber decreased to a low value near harvest time and remained near this value throughout the 6.3‐month storage period, except that the value in Pontiacs stored 19 days was somewhat high. The percent of polyunsaturates in the total fatty acid fraction also dropped to a low value during growth and maturation but increased somewhat during storage. For this reason it may be better, when practicable, to make dehydrated products from freshly‐harvested rather than from stored potatoes.Potato dice contained as much polyunsaturated acid as the tubers they were made from; potato flakes contained somewhat less. In both products the degree of unsaturation of the fatty acid fraction was the same as for the tubers. NO off‐flavors were noticed when samples were reconstituted. Apparently little or no oxidation took place during the processing.
Serological Identification of Animal Proteins.
Authors: WARNECKE M. O. , SAFFLE R. L. 
Published: August 2006

SUMMARY— Specific antibodies were developed against skeletal muscle from horse, pork, lamb and beef. The antigenic protein material evaluated for antibody production included actomyosin, serum‐alum precipitate, muscle extract‐alum precipitate, saline extract of muscle and freeze‐dried water extract of muscle. The method of injection into the rabbits included intraperitoneal, intravenous, subcutaneous, and intramuscular with and without Freund complete adjuvant.Of the antigenic protein material and route of injection evaluated, the intramuscular injection of 150 mg of freeze‐dried water extract of muscle with Freund complete adjuvant resulted in the highest titers which were observed as the titer increased and with time after injection as indicated by ring and gel diffusion tests. However, these cross‐reactions could be‐removed by absorption with small amounts of the freeze‐dried protein extracts of the cross‐reacting species. A specific antiserum for each animal specie could be obtained which would react with 0.4–0.5 mg/ml of protein in a saline extract of skeletal muscle.Overall, multiple intramuscular injections of freeze‐dried water extracts of skeletal muscle emulsified in Freund complete adjuvant resulted in the highest titers which would react specifically with each animal species.
Dry Layer Permeability and Freeze‐Drying Rates in Concentrated Fluid Systems
Authors: QUAST D. G. , KAREL M. 
Published: August 2006

SUMMARY— Effects of composition, of freezing rates, and of pressure on dry layer permeability of freeze‐dried liquids were studied. Permeability was found to be higher for slowly frozen samples of coffee and of a model system, than for rapidly frozen samples. A surface layer of very low permeability was observed in all samples frozen without agitation.Permeabilities obtained in steady state measurements were found to correlate with permeabilities calculated from freeze‐drying rates. A mathematical analysis based on the assumption of a uniform dry layer with constant properties was found to apply better to slush frozen samples than to samples frozen without agitation.
Rigor State, Freeze Condition, pH, and Incubation Temperature and Their Influence on Color Development and Extract Release Volume in Ovine Muscle Homogenates
Authors: COOK C. F. 
Published: August 2006

SUMMARY— The effect of pH and incubation temperature on the development of filtrate color, and a modified extract release volume (ERV) were studied in unfrozen and frozen, pre‐ and post‐rigor ovine muscle homogenates.Buffer‐pH, incubation temperature and the interaction between these two factors had a highly significant effect (P < 0.01) on filtrate color and ERV. Rigor state and the interactions, rigor state × buffer‐pH, freeze state × buffer‐pH, and freeze state × incubation temperature had a highly significant effect (P<0.01) upon ERV after 24 hr incubation.Pale colored filtrates developed in homogenates that were buffered at pH 5.2 and 5.6 and incubated at 20, 30, and 40°C. There was a significant correlation between ultimate pH and color scores for the filtrates obtained from homogenates incubated at 10, 20, 30, and 40°C but there was no relationship between the two variables when the homogenates were incubated at 0 and 5°C. The ERV decreased significantly (P < 0.01) with increasing incubation temperatures and pH of buffer. Pre‐rigor homogenates at low pH levels released significantly smaller (P < 0.01) amounts of extract than did post‐rigor tissue. Incubation temperature influenced the magnitude of the correlation between ultimate pH and ERV.