bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lipid Alterations During the Fermentation of Vegetables by the Lactic Acid Bacteriaa
Authors: VOKBECK M. L. , ALBURY M. N. , MATTICK L. R. , LEE F. A. , PEDERSON C. S. 
Published: August 2006

SUMMARYQualitative and quantitative analyses of the fatty acids of the various lipid fractions of raw and fermented cabbage and Brussels sprouts were made by gas‐liquid chromatography of the methyl esters.The amount of free or non‐esterified fatty acids increased considerably in the lipid fractions of both vegetables as a result of fermentation. The unsaponifiable matter, and the fatty acids of both the acetone‐soluble and acetone‐insoluble fractions of the vegetables, decreased during the fermentations.Free or non‐esterified palmitic acid increased significantly during fermentation—from 0.63 to 6.87% of the total fatty acid lipid in the cabbage fermentation. Results were similar in Brussels sprouts. During fermentation, the unsaturated C18 fatty acids decreased while the shorter‐chain fatty acids increased. As a result of fermentation, a change was observed in the waxy or shiny appearance of the cabbage. The presence of longer‐chain saturated fatty acids in the non‐esterified fatty acid fraction of the fermented material has been attributed to the changes in the unsaponifiable fraction. These longer‐chain fatty acids were notably absent from the fatty acids of the acetone‐soluble and acetone‐insoluble lipids of the unfermented vegetables.The data suggest that the changes in the lipid fraction during fermentation were effected primarily through the metabolic activities of the various lactic acid bacteria. Since it is known that many of the lactic acid bacteria require certain fatty acids for growth, it has been postulated that the changes in the lipid fraction could influence the growth and sequence of the various bacterial types that are observed in a particular fermentation.
The Relationship of Some Intracellular Protein Characteristics to Beef Muscle Tenderness a,b
Authors: HEGARTY G. R. , BRATZLER L. J. , PEARSON A. M. 
Published: August 2006

SUMMARYA procedure developed to fractionate the major nitrogen‐containing components of muscle was utilized to study the relationship of intracellular muscle proteins to tenderness. The study was performed on a group of 20 yearling bulls from two lines of cattle that had been selected for differences in tenderness. The longissimus dorsi muscle contained more total nitrogen per unit of muscle tissue and almost twice as much sarcoplasmic protein as the infra‐spinatus muscle. The longissimus dorsi contained less fibrillar protein and non‐protein nitrogen than the infraspinatus. The following factors were correlated with tenderness as measured by shear and panel: sarcoplasmic protein nitrogen/total fibrillar protein nitrogen; soluble fibrillar protein nitrogen/ total fibrillar protein nitrogen; water released/total water. Fibrillar protein solubility was highly correlated with tenderness (r.=−0.69 for shear and r= 0.59 for panel). An r value of 0.49, significant at the 5% level, was found between water‐holding capacity and tenderness as measured by the shear.
Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal Temperatures
Authors: SANDERSOX MABEL , VAIL GLADYS E. 
Published: August 2006

SUMMARYThe semimembranosus, semitendinosus, and the longissimus dorsi muscles were excised from a Good‐grade, and the longissimus dorsi from a Choicegrade, beef carcass, both of known history. Each muscle provided four roasts and samples adjacent to each roast for determination of total moisture in the raw meat and for tube‐cooking. The meat was oven‐cooked and tube‐cooked to internal temperatures of 140, 158, and 176°F (rare, medium, and well‐done).When the data were analyzed statistically, no difference in the distribution of fluid in longissimus dorsi was shown between Choice grade and Good grade, nor was there a demonstrable difference between left and right sides in the muscles tested.Total moisture content averaged 69.7, 64.7, and 60.3%, respectively, for 140, 158, and 176°F internal meat temperature, and mean press fluid as determined by the one‐minute method, was respectively 54.0, 45.2, and 36.4%.Bound water (not released by pressing but removed by vacuum oven drying) varied little when. related to dry matter in the meat at each stage of cooking: 21–22 g for each 30 g of dry matter at 140, 158, and 176°F. Total fluid content (press fluid plus hound water) was respectively 76.0, 70.5, and 64.1%.
Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteinsab
Authors: HEGARTY G. R. , BRATZLER L. J. , PEARSON A. M. 
Published: August 2006

SUMMARYThe emulsifying capacity curves for actin, myosin, actomyosin, and sarcoplasmic proteins were determined under various conditions. The proteins were ranked from greatest emulsifying capacity to least as follows: actin in the absence of salt, myosin, actomyosin, sarcoplasmic proteins (water extracted), and actin in 0.3M salt.Myosin and actomyosin produced emulsions with superior stability; however, at the pH of normal fresh meat (5.6–5.8), the sarcoplasmic fraction produced the most stable emulsions. Actin produced very stable emulsions under all conditions. The amount of protein utilized in the formation of an interface appeared to be related to the stability of au emulsion. NPN compounds were found to have no role in emulsion formation.
Protein Solubility as Influenced by Physiological Conditions in the Musclea,b,c
Authors: SAYRE R. N. , BRISKEY E. J. 
Published: August 2006

SUMMARYThe solubilities of sarcoplasmic and myofibrillar proteins were determined at the time of slaughter, onset of rigor mortis, completion of rigor mortis and 24 hr after death in muscles exhibiting a wide range of physiological conditions during the post‐mortem period. Muscle protein solubility was grossly altered by the conditions of both temperature and pH which existed at the onset of rigor mortis or during the first few hours after death. Sarcoplasmic protein solubility at 24 hr was decreased to 55% of that found at 0 hr in muscle groups exhibiting high temperature and low pH at the onset of rigor mortis. Conversely, only a 17% reduction of sarcoplasmic protein solubility was noted in groups with high pH at onset. Myofibrillar protein solubility ranged from no reduction during the first 24 hr after death when pH remained high at onset to 75% reduction in muscle with low pH and high temperature at the onset of rigor mortis. The 24‐hr pH of the muscle appeared to have only a minor influence on protein solubility. Muscle protein solubility appeared to be one of the major factors affecting the juice‐retaining properties of muscle.
Variability of Taste Perceptiona
Authors: PERYAM DAVID R. 
Published: August 2006

SUMMARYHigh inter‐personal variability has been noted in the taste qualities people report for solutions of sodium benzoate. This study sought to determine whether such variability occurs with other substances and to assess the role of learning in development of the response. 24 S's replicated ratings of the intensity of sweet, salt, sour, and bitter in solutions representing 3 concentrations each of 4 familiar and 4 unfamiliar substances. Significant interpersonal variability was found for all substances. It' was lower for the familiar substances (sucrose, salt, citric acid, and caffein) than for the unfamiliar ones (sodium benzoate, monosodium glutamate, potassium chloride, ammonium chloride, and a “model” solution). Thus, learning appears to be important.
The Role of Free and Bound Water in Irradiation Preservation: Free Radical Damage as a Function of the Physical State of Watera
Authors: WEDEMEYER GARY , DOLLAR ALEXANDER M. 
Published: August 2006

SUMMARYEnglish sole fillets previously equilibrated with aqueous 0.1% cysteine were dehydrated by three methods to moisture levels ranging from 2 to 72%. Model systems using cellulose to replace the fish tissue were also used. The samples were irradiated at 1 Mrad in an air, nitrogen, or oxygen atmosphere. The destruction of −SH groups was measured and related to the amount and physical state of the tissue water. As free water was removed, destruction steadily increased, reaching a maximum at about 20% moisture. Destruction decreased markedly at moisture levels below 10%, and calorimetric measurements confirmed that 10% moisture was about the level of bound water in this species. These data suggest that dehydration favors the reaction of solute molecules with free radicals formed in the free water of muscle cells. At moisture levels greater than about 20%, simple free radical recombination is more likely than reaction with solute molecules, while below 20% moisture the reverse is true. The calculated α values support this conclusion, as do the results from model systems using cellulose.
Autoxidation of Turkey Lipidsa
Authors: MARION W. W. , FORSYTHE R. H. 
Published: August 2006

SUMMARYAutoxidation of lipids in raw, ground turkey tissues was studied with the 2‐thiobarbituric acid (TBA) method. Samples prepared immediately post‐mortem and held at 4°C for approximately one week showed significant differences between the rates of autoxidation for certain of these tissues, notably red and white muscle. Failure to detect other differences, as between skin and white muscle, reflects variation in both lipid and fatty acid composition. A significant delay of autoxidation was achieved by the addition of 1% egg albumen solids (w/w), 0.04% butylated hyldroxyanisole, or 0.35% phosphates to the ground tissue; 1% gelatin exhibited no beneficial effect. Possible mechanisms by which these materials delay oxidative changes are discussed.
Physicochemical Changes in Some Frozen Foods
Authors: van den BERG L. 
Published: August 2006

SUMMARYThe pH of peas and of poultry meat frozen pre‐ and post‐rigor was measured during frozen storage at −10°C for up to 6 months. In peas it decreased sharply from 6.7 to as low as 6.0 during the first 3 days of storage, increased to 7.0 during the next 2‐3 weeks, decreased to 6.4 in another 3 weeks, and remained there with only small fluctuations during the rest of the storage time. Breast and leg meat of poultry resembled each other in pH changes after freezing: increases and decreases of about 0.2–0.3 unit occurred in all samples at about the same time. Meat frozen pre‐rigor differed from meat frozen post‐rigor, however, the latter increasing 0.2–0.3 pH unit during freezing, and the former changing little or decreasing slightly under these conditions. Differences in pH between samples at a given time were related to differences in initial pH.Studies with salt solutions as similar as possible in composition to the foods tested, and with gelatin solutions, showed that pH changes in frozen foods were caused mainly by increasing concentration of food components, including proteins, in the unfrozen phase, by precipitation of salts, by interaction of proteins with ionic substances, and by enzymatic activity (e.g. lactic acid formation) during frozen storage.
Progressive Changes in Starch Gel Electrophoretic Patterns of Chicken Muscle Proteins During “Aging” Post‐Mortema
Authors: NEELIN J. M. , ROSE DYSON 
Published: August 2006

SUMMARYProteins extracted from chicken muscle during post‐mortem aging in the cold were examined by starch gel electrophoresis. Myofibrillar proteins, extracted and analyzed in concentrated urea, revealed no detectable, consistent change during the two‐day aging period. Myogen proteins, extracted by vigorous homogenization in dilute buffer, also remained unchanged in white muscles, but an additional electropboretic component, possibly derived from myglobin, slowly appeared in red muscle extracts; the delay in its development suggests a secondary relation with tenderizing processes. Important constituents of myogen were lacking in “sacroplasmic” proteins extracted from breast muscle, pre‐rigor or in‐rigor, with gentle homogenization in 0.44M sucrose solution. Such “sarcoplasmic” preparations could not be obtained effectively by the same method from red muscle with higher content of stroma. Some of the myogen components absent from “sarcoplasm” gradually reappeared as tenderization proceeded; the time required to achieve rigor and to complete tenderization varied with the bird, but the observed changes were consistent. Yields of total and protein nitrogen from fresh, rigor, and aged breast musele were in agreement with the electrophoretic data.It is suggested that the additional components obtained in “sarcoplasm” of tenderized muscle reflect soluble proteins escaping into the extract because of the breakdown of intracellular barriers or subcellular particles. These components may include enzymes instrumental in initiating changes of the myofibril, ultimately evident in tenderization.
After‐Cooking Discoloration of Potatoes Role of the Organic Acids
Authors: HEISLER E. G. , SICILIANO JAMES , WOODWARD C. F. , PORTER W. L. 
Published: August 2006

SUMMARYStem‐ and bud‐end tissue from 41 samples of potatoes representing various degrees of after‐cooking discoloration were analyzed for organic acids content. The individual acids determined were glutamic, aspartic, pyroglutamic, malic, citric, orthophosphoric, oxalic, and one unidentified acid. The stem‐end tissue contained a lower concentration of all the acids except the unidentified one. The difference between the stem‐ and bud‐end was very large in some cases, notably for malic acid and citric acid.Examination of the data indicated a strong tendency for degree of blackening to be associated with low organic acid content. A statistical analysis of the data showed highly significant correlation of low citric acid, orthophosphoric acid, and oxalic acid content with blackening. Citric acid exhibited the highest degree of correlation, having an r value of 0.768.The significant correlation between low citric acid content and after‐cooking blackening was maintained in all but one case when subgroups of the samples were formed according to variety, crop year, and location grown. Of the three varieties studied statistically, Ontario and Katahdin showed correlation, whereas Kennebec did not.The interrelationships of iron, citric acid, and potassium contents were studied. Since there is always a large excess of citric acid over iron, it must be assumed that something prevents the citric acid from chelating the iron in blackening potatoes. The data indicate that potassium may be the main constituent playing this role. In the final analysis, the primary factor in the blackening phenomenon is probably the amount of free organic acid present.
Some Volatile Constituents of Passion Fruit Wine
Authors: MULLER CARLOS J. , KEPNER RICHARD E. , WEBB A. DINSMOOR 
Published: August 2006

SUMMARYA dry table wine prepared from Passiflora edulis var. flavicarpa was found to contain the following volatile substances: methyl alcohol, ethyl alcohol, isobutyl alcohol, isobutyl alcohol, active amyl alcohol, n‐hexyl alcohol, 2‐phenethyl alcohol, acetaldehyde, diethyl acetal, 2‐butanone, 2,3‐butanedione, ethyl acetate, ethyl isovalerate, ethyl caproate, ethyl heptanoate, ethyl caprylate, ethyl caprate, ethyl laurate, isobutyl isobutyrate and isoamyl acetate. Probably present are: n‐butanol, ethyl isobutyrate, and n‐hexyl caproate. Gas chromatographic retention times are given for a number of unidentified components of the passion fruit wine volatiles. The compounds responsible, for the typical passion fruit wine aroma remain unidentified.
Some Protein Changes During Post‐Mortem Tenderization in Poultry Meat
Authors: KHAN A. W. , van den BERG L. 
Published: August 2006

SUMMARYIn both breast and leg muscle from 6‐, 9‐, and 12‐month‐old chickens, held for aging at 0°C, the buffer‐extractable nitrogen rapidly decreased after death during the onset of rigor and gradually increased to a maximum value during post‐rigor aging. Changes in extractable nitrogen occurred mainly as a result of changes in the solubility of myofibrillar proteins. Changes in sarcoplasmic and stroma protein fractions were small. In the nonprotein‐nitrogen fraction, some of the amino‐acid‐containing polymers were removed during the onset of rigor mortis as a result of their interaction or aggregation with proteins. During the post‐rigor tenderization period, amino acids and peptide increased in meat as a result of proteolysis. Different rates of post‐mortem tenderization in breast and leg muscle appear to be related to the differences in stroma protein content of muscle. Proteolysis seems to weaken or break the bonds which bind myofibrils to the matrix of the muscle and causes protein changes that are responsible for post‐rigor tenderization.
The Activity of Partially Purified Bovine Catheptic Enzymes on Various Natural and Synthetic Substratesa
Authors: BODWELL C. E. , PEARSON A. M. 
Published: August 2006

SUMMARYA partially purified fraction of bovine muscle cathepsins prepared from a crude extract by precipitation with ammonium sulfate between 45 and 55% saturation was assayed for activity on 18 peptides and other synthetic substrates, and on preparations of four natural substrates isolated from beef. Three of the synthetic substrates were partially hydrolyzed by the enzyme preparation. The hydrolysis of carbobenzoxy‐L‐glutamyl‐L‐tyrosine indicated endopeptidase activity. Dipeptidase and/or endopeptidase activity was evidenced by the hydrolysis of glycyl‐L‐tyrosine and L‐leucyl‐L‐tyrosine. When using either of these two peptides as the substrate, a chromatographically distinct compound was detected which was absent in the enzyme and substrate blanks.The fraction had no detectable enzymatic action on crude preparations of actin, myosin, and actomyosin. Commercially purified serum albumin was hydrolyzed, but at a much slower rate than denatured hemoglobin, which has been widely used for assaying catheptic activity. Sarcoplasmic proteins indigenous to the crude extract appeared to be readily hydrolyzed by the cathepsins.
Anthocyanins. VI. Chelation Studies on Anthocyanins and Other Related Compoundsa
Authors: SOMAATMADJA DARDJO , POWERS JOHN J. , HAMDY MOSTAFA K. 
Published: August 2006

SUMMARYThe metal‐complexing properties of malvidin‐3‐monoglucoside, petunidin‐3‐monoglucoside, and 3′‐methoxy‐apigeninidin‐chloride‐4′‐methyl‐ether were studied polarographically and spectrophotometrically to complement bacteriological findings previously made. The molar ratios at which malvidin‐3‐ monoglucoside combined with cupric ions depended on the pH of the supporting electrolyte solutions. The molar ratio of cupric ion to malvidin‐3‐monoglucoside was 2:1 at pH 3.9; the molar ratios were 1:2 at pH 3.5 and 4.5, but these ratios were 1:1 at pH 5.0 and 6.0.The absorption peaks of malvidin‐3‐monoglucoside were shifted to shorter wavelengths in the visible range but to longer wavelengths in the UV range upon addition of various concentrations of cupric ions. The absorption peaks of petunidin‐3‐monoglucoside were shifted to shorter wavelength in both the UV and the visible light ranges upon addition of various concentrations of cupric ions. The infrared absorbancies of 3′‐metboxy‐apigeninidin‐chloride‐4′‐methyl‐ether at 11 to 14.5 μ disappeared upon the addition of Ca and Mg ions.
The Prediction of Perceptibility of Luminous‐Transmittance and Dominant Wave‐Length Differences Among Red Wines by Spectrophotometric Measurements
Authors: BERG H. W. , OUGH C. S. , CHICHESTER C. O. 
Published: August 2006

SUMMARYA method of prediction of perceptibility of luminous‐transmittance and dominant wave‐length differences by spectrophotometric measurements is given for a small area of the color continuum with a specific product. Graphs are presented from which the dominant wave‐length or luminous‐transmittance differences necessary for discrimination are read directly, at various probability levels of success, for any dominant wave length or transmittance over the range of red wines.
Applications of the Modified Triangle Test in Sensory Difference Trialsa
Authors: BRADLEY RALPH A. 
Published: August 2006

SUMMARYExperimenters involved with sensory difference tests have long used the triangle test as a basic procedure. In some circumstances, they have augmented the basic triangle test through obtaining “degree‐of‐difference” scores between the supposed odd sample and the pair of like samples. A companion paper gives a method of formally utilizing these scores in the analysis of these modified triangle tests when a computer is available. This paper summarizes the method and gives the results of applications of the modified triangle test to experimental data.
Effect of Coring Methods on Shear Values Determined by Warner‐Bratzler Sheara
Authors: HOSTETLER ROBERT L. , RITCHEY S. J. 
Published: August 2006

SUMMARYShear‐force values were determined with the Warner‐Bratzler shear machine on cores obtained by two methods from steaks from longissimus dorsi (LD) and biceps femoris (BF) muscles cooked to 61 and 80°C. One‐half‐inch cores were cut either parallel with the muscle fibers or perpendicular to the cut surface of the steak without regard to orientation of the fibers. The LD and BF muscles did not react in the same manner to changes in coring method. Method of coring made a large difference in shear values in LD at 80°C. With one exception shear values of paired steaks from the same muscle with cores cut parallel were more closely related than shear values of cores from within the same steak cut differently.
The Hydrogen Ion Titration Curves of Native, Heat‐Coagulated and Frozen‐Stored Myofibrils of Cod and Beef
Authors: CONNELL J. J. , HOWGATE P. F. 
Published: August 2006

SUMMARYBetween pH 2 and pH 10.5 the titration curve of washed native cod myofibrils can he accounted for solely on the basis of the probable dissociation constants of the carboxyl, histidyl, lysyl, and tyrosyl groups of the constituent proteins. On heat coagulation of washed cod myofibrils, a slight shift in the titration curve toward more alkaline pH's occurs, particularly between pH 4.5 and 7.0, but no evidence was obtained for experimentally significant changes in the numbers of titratable acid or basic groups. The titration curves of cod myofibrils prepared from fish stored at −14° for periods from 1 week up to 2 yr are very similar, and no evidence was obtained for loss of titratable acid or basic groups during frozen storage. The changes that occur in the titration curve of beef myofibrils on heat coagulation are similar to those occurring in the titration curve of cod myofibrils.
Volatile Esters of Bartlett Pear. IV. Esters of Trans:2‐cis:4‐decadienoic Acida
Authors: JENNINGS W. G. , CREVELING R. K. , HEINZ D. E. 
Published: August 2006

SUMMARYEthyl trans:2‐cis:4‐decadienoate was identified as a flavor component of Bartlett pear. The acid moiety was synthesized and found to be identical with that isolated from Bartlett pear. Quantities of this acid sufficient for sensory evaluations have been isolated from the seed oil of Sapium sebiferum. This latter source has been used to synthesize a series of esters whose odors are remarkably pear‐like.
Effect of Para‐chlorophenoxyacetic Acid (PCPA) Spray on Composition and Residue in Boysenberries
Authors: LUH B. S. , GUTNICK D. L. , BRINGHURST R. S. 
Published: August 2006

SUMMARYThe effect of para‐chlorophenoxyacetic acid (PCPA) spray on the chemical composition of boysenberries was investigated. A 100‐ppm spray of PCPA 46 days before harvest produced berries 10‐15% larger and heavier than the control sample. Total yield was 9% higher for the sprayed sample than for the control. The acids, soluble solids, and ascorbic acid contents of the berries varied somewhat with date of harvest and ripeness level. A gas‐liquid chromatographic method was used to determine PCPA as a C14‐labeled methyl ester on a column made of 20% Dow 11 high‐vacuum silicone grease on Chromosorb. The method can detect .05 ppm PCPA in a 100‐g sample. Boysenberry plants sprayed once, 46 days before harvest, showed a residue of 0.09 ppm in the berries, whereas those sprayed twice, at 46 and 33 days before harvest, showed a residue of 0.26 ppm.