bluuebunny/crossref_metadata_2025_split huggingface dataset:
Survival of Clostridium perfringens in Frozen Chicken Gravya
Authors: STRONG DOROTHY HUSSEMANN , CANADA JAMES C. 
Published: August 2006

SUMMARYThe effect of freezing Clostridiuna perfringens in chicken gravy was examined. Two means were used in inoculating the gravy: 1) inoculum‐ of C. perfringens was allowed to grow in the gravy for 6 hr; and 2) spores produced in Ellner's medium and dried on sterile soil were added to the gravy. In both cases, the gravy was then held in the frozen state (–17.7°C) for 180 days. When growth was permitted in the gravy, a maximum of 4.29% and 3.69% of viable cells survived for 90 and 180 days, respectively. When spores dried on soil were added to the gravy, maximum survival was 37.9% at 90 days and 10.9% at 180 days.
The Determination of the Tensile Strength of Fluid Food Materials
Authors: CHARM STANLEY E. 
Published: August 2006

SUMMARYThe tensile strength of fluid food materials is a rheological property which is rarely considered, although it may play a role in texture and coating behavior in certain eases. It is possible to measure the tensile strength of the fluid by forcing it slowly downward through a vertical tube which is less than the critical diameter. The fluid column will break when the weight of the column divided by the cross‐sectional area of the column equals the tensile strength of the fluid. The tensile strength of ketchup, tomato paste, and mayonnaise was measured and found to be about twice the shear strength. Tube diameter had no effect on measured tensile strength provided it was less than the critical diameter.
A Comparison of Normal and Stressed‐Time Conditions on Scoring of Quality and Quantity Attributes
Authors: OUGH C. S. , SINGLETON V. L. , AMERINE M. A. , BAKER G. A. 
Published: August 2006

SUMMARYData reported indicate that tasting under a time stress may he slightly advantageous when subjects are asked to judge a quantity difference; hut that for judging quality differences, tasting with no time stress is superior for most tasters. The Brunswick probabilistic theory is discussed in the light of these experiments, which tend to verify applicability of the theory. The linear dependency of tasters' use of scales for quantity evaluation, and to some extent for quality evaluation (if not under stress), is demonstrated.
Effects of Sample Sequence on Food Preferencesa,b
Authors: EINDHOVEN JAN , PERYAM DAVID , HEILIGMAN FRED , HAMMAN J. W. 
Published: August 2006

SUMMARYHedonic‐scale preference tests were run with four types of meat. Each one compared two non irradiated (“good”) samples with two irradiated (“poor”) samples. Three effects were demonstrated: a) position effect (the later samples in the series were rated lower); b) contrast effect (serving “good” samples first lowered the ratings for “poor” samples); and c) convergence effect (serving “poor” samples first lowered the ratings for “good” samples). Contrast and convergence effects were shown to be independent of position effect.
Effect of Other Flavor Components on the Perception of Diacetyl in Fermented Dairy Products
Authors: BENNETT GRACE , LISKA B. J. , HEMPENIUS W. L. 
Published: August 2006

SUMMARYThe effect of fat, pH, and volatile acids on the perception of diacetyl was investigated. At the normal pH of skim milk or cream the threshold for diacetyl was 0.01 ppm. At pH 5.0 the threshold in skim milk was 0.2 ppm, and at pH 4.4 the diacetyl threshold in cream was 0.05 ppm. The fat content of cream probably suppresses the acid effect. The presence of propionic acid did not lower the threshold of diacetyl in sour cream. Formic acid lowered the threshold slightly, whereas acetic acid and acetaldehyde lowered it considerably.
Lipid Fractions of Chicken Broiler Tissues and Their Fatty Acid Composition
Authors: MARION J. E. , WOODROOF J. G. 
Published: August 2006

SUMMARYLipids extracted from chicken breast muscle, thigh muscle, and skin tissue were fractionated by thin‐layer and column chromatography. Breast muscle lipids were highest in the proportions of phospholipids to neutral lipids, followed by thigh muscle and skin tissue lipids. Gas‐liquid chromatography analysis of the fatty‐acid‐containing fractions showed that phospholipids contained higher levels of 18‐carbon saturated, and 20–24‐carbon unsaturated fatty acids than triglycerides. Triglycerides contained higher levels of 18‐carbon mono‐ and diunsaturated fatty acids than phospholipids. The minor lipids were generally between the phospholipids and triglycerides in their proportion of saturated to unsaturated fatty acids. The fatty acid composition of similar lipid fractions did not vary appreciably with tissue location: only the proportion or level of lipid fractions varied in different tissues.
Effect of EDTA and pH on Properties of Freeze‐dried Pork Muscle I. Effect of pH and Magnesium and Calcium Ions on Freeze‐dried Myofibrils
Authors: WISMER‐PEDERSEN J. 
Published: August 2006

SUMMARYTo study the effect of pH and divalent cations such as Mg and Ca on rehydration of freeze‐dried meat, a model system of freeze‐dried myofibrils was designed. The fibrils were dried at pH 5.4, 6.0, and 7.0, with and without addition of Mg and Ca, in the concentrations found in meat. The freeze‐dried fibrils were rehydrated after homogenization in the rehydrating solution; and by diffusion of the solution into the dried fibril mass. When the fibrils were homogenized the cations increased the water‐holding capacity of the sedimented fibrils. An increase in the water‐holding capacity with higher pH was apparent only after the cations were added. When the fibrils were rehydrated through diffusion, the cations decreased the hydration. Increased hydration capacity with higher pH was found with and without the cations.
The Effect of Selected Anions of Potassium Salts on the Viscosities of Lambda‐Carrageenan Dispersions
Authors: ZABIK MARY E. , ALDRICH PEARL J. 
Published: August 2006

SUMMARYViscosity readings with three rates of shear for each of six time intervals were obtained for 0.5% dispersions of lambda‐carrageenan in de‐ionized water and in solutions of increasing concentrations of CH3COOK, KBr, K2CO3, KCl, K3C3H5O7, KNO3, K3C2O4, K3PO4, and K2SO4. The addition of any of these salts to the water in which lambda‐carrageenan was dispersed caused a highly significant decrease in viscosity. Significant differences also occurred among the viscosity readings for lambda‐carrageenan dispersed in different concentrations of one salt; however, the same concentrations of the different salts did not show comparable effects on the reduction of carrageenan viscosity. No significant differences occurred among viscosity readings for carrageenan dispersed in the various potassium salts at the 0.05N level of concentrations nevertheless, differences did occur at both the 0.10N and 0.20N levels of concentration. All solutions tested showed significant differences among viscosity readings due to rate of shear. Differences were minimal among viscosity values attributable to aging time of the dispersions.
Soybean Saponins. IV. The Effect of Proteins on the Inhibitory Activity of Soybean Saponins on Certain Enzymes
Authors: ISHAAYA ISAAC , BIRK YEHUDITH 
Published: August 2006

SUMMARYSoybean saponins were found to inhibit, to a certain extent, cholinesterase and the proteolytic activity of chymotrypsin, trypsin, papain, and Tribolium castaneum larval midgut enzyme solution. It has been shown that this nonspecific inhibition results from a protein (i.e., enzyme) saponin interaction, since pre‐incubation of the saponin with various proteins prior to enzyme‐substrate interaction could abolish the inhibitory effect of the saponins.
Papaya Pectinesterase inhibition by Sucrose
Authors: CHANG L. W. S. , MORITA L. L. , YAMAMOTO H. Y. 
Published: August 2006

SUMMARYPectinesterase (PE) was inhibited by sucrose at the same concentrations that delayed gelation of papaya purée. The inhibitory effect was linear with sucrose concentration throughout the range investigated (up to 50% sucrose). Conditions for optimum PE activity, pH 7.5 and 0.21M NaCl, were not affected by inhibitory concentrations of sucrose. Evidence was obtained against competitive inhibition, transferase activity, and an effect on the binding of PE as possible mechanisms for inhibition. Other sugars tested, including glucose, maltose, and corn syrups of varying degrees of hydrolysis, as well as glycerol were also inhibitory.
Volatiles from a Commercial Pea Blancher. Mass Spectral Identification
Authors: RALLS JACK W. , McFADDEN W. H. , SEIFERT RICHARD M. , BLACK D. R. , KILPATRICK P. W. 
Published: August 2006

SUMMARYVolatile components from the steam above peas in a commercial blancher were isolated by adsorption on charcoal, freeze‐drying of the charcoal, solvent extraction, and distillative concentration. The concentrate was further fractionated by distillation and gas chromatography. Ethanol and dimethyl sulfoxide were most abundant. The latter compound formed by the oxidation of dimethyl sulfide adsorbed on the charcoal. The less abundant components of the concentrate fractions were identified by capillary‐column gas‐chromatography fast‐scan mass spectrometry. The most novel group of minor components thus identified was the diethyl acetals of C1‐C6 aldehydes. It was not possible to determine from model experiments if the acetals were original components of the blancher steam or artifacts of the isolation. A control concentrate from unexposed charcoal and purified solvent differed quantitatively and qualitatively from the blancher steam concentrate.
Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. II. Evaluation
Authors: HOOVER W. J. , NELSON A. I. , MILNER R. T. , WEI L. S. 
Published: August 2006

SUMMARYOligosaccharides of DP 3–10 were evaluated for their properties of density, refraetive index, viscosity, optical rotation, reducing power, and infrared absorption characteristics. Tables of data were developed giving the expected values of each property for each oligosaccharide.As expected, density, refractive index, viscosity, optical rotation, and reducing power were related to the molecular weight of the sugars. The degree of the effect of molecular weight on each of these properties was established.
Volatile Constituents of Black Pepper. III. The Monoterpene Hydrocarbon Fraction
Authors: WROLSTAD R. E. , JENNINGS W. G. 
Published: August 2006

SUMMARYThe monoterpene hydrocarbons of black pepper oil were isolated both by vacuum distillation and by thin‐layer chromatography. The following compounds were separated by gas chromatography and identified by infrared and ultraviolet spectroscopy: α‐pinene, β‐pinene, sabinene, β‐carene, limonene, and p‐cymene. There is evidence for the presence of a‐thujene, α‐phellandrene, myrcene, β‐phellandrene, y‐ter‐pinene, and terpinolene. The monoterpenes isolated by thin‐layer chromatography also contained small quantities of α‐terpinene and greater quantities of γ‐terpinene, p‐cymene, and terpinolene.
Evaluation of Factors Affecting the Determination of Nitrogen in Soya Products by the Biuret and Orange‐G Dye‐Binding Methods
Authors: POMERANZ Y. 
Published: August 2006

SUMMARYNitrogen content of soya protein was determined by a modification of the biuret method in which protein extraction and color development occur simultaneously in an alkaline copper tartarate solution and by the orange‐G dye‐binding method. Percentage of total nitrogen content extracted into the solution increased as total nitrogen content increased. Amount of extracted nitrogen was reduced in coarsely ground or severely heated samples. In finely pulverized and untoasted samples, correlation of Kjeldahl protein with the biuret method of protein estimation was 0.985, and with the dye binding method was 0.989.
Salmonella Derby Contamination of Eggs from Inoculated Hens
Authors: MELLOR D. B. , BANWART G. J. 
Published: August 2006

SUMMARYTwelve hens were inoculated weekly for 11 weeks with Salmonella derby in peptone water. Another 12 were fed continuously on feed which had been contaminated with Salmonella derby. Another group of birds served as controls. Both the shell surface and interior of 2 eggs per bird each week were examined for salmonellae. Chicks hatched from 5 selected hens were also examined for salmonellae. Neither the shells nor the egg meats from the 622 eggs sampled yielded positive S. derby cultures during the trial. The feces of 2 birds receiving contaminated feed, and of 4 birds receiving the weekly inoculation contained the S. derby. S. derby was not recovered from any of the hens upon sacrifice or in any of the chicks from these hens.
Cranberry Anthocyanins
Authors: ZAPSALIS C. , FRANCIS F. J. 
Published: August 2006

SUMMARYThe red pigments from Early Black cranberries were extracted with methanol, purified by lead acetate precipitation and polyamide columns, separated on silicic acid columns, and crystallized. The four pigments were identified as cyanidin‐3‐monogalactoside, peonidin‐3‐monogalactoside, cyanidin‐3‐monoar‐abinoside, and peonidin‐3‐monoarabinoside based on the following evidence: Rt data in three solvents, fluorescence, sugar‐aglycone ratios, formic acid and hydrogen peroxide hydrolysis, and spectral data. The absorption coefficients in ethanol‐0.1/N hydrochloric acid (85:15) were also determined.
Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage
Authors: DARAVINGAS GEORGE , CAIN R. F. 
Published: August 2006

SUMMARYThe effect of ingoing sirup concentration, various headspace atmospheres, and time and temperature of storage on the retention of the anthocyanin pigments in canned red and black raspberries was determined. The four anthoeyanins of red raspberries and the three anthocyanins of black raspberries were separated by column chromatography and analyzed spectrophotometrically. The anthocyanins appeared to be similar in the two species as determined by paper chromatography. The absorption maximum of the pigments shifted during storage. Prolonged times and higher temperatures of storage both significantly reduced the recoverable anthocyanins. Increased concentration of ingoing sirup and the presence of oxygen resulted in greater pigment destruction.
Structure of the Carotenoid Neoxanthin
Authors: CURL A. LAURENCE 
Published: August 2006

SUMMARYThe products formed on reaction of neoxanthin with hydrochloric acid in methanol and in acetone indicate that neoxanthin is 3,3′,5′‐trihydroxy‐5′6′‐dihydro‐5,6‐epoxy‐beta‐carotene. The tertiary 5′‐hydroxyl group reacts in a similar manner to the allylic 3′‐hydroxyl group in lutein.
The Use of Reflectance Spectrophotometry for the Assay of Raw Meat Pigments
Authors: STEWART MARGARET R. , ZIPSER MARELYNN W. , WATTS BETTY M. 
Published: August 2006

SUMMARYThe literature on reflectance spectrophotometry, as it applies to meat pigments, is critically reviewed, and improved methods are suggested for determination of total pigments and of the percent metmyoglobin from reflectance data on raw meat. The suggested method for total pigment was based on reflectivity of the meat samples at 525 mμ, the isobestic point for myoglobin, oxymyoglobin, and metmyoglobin. The reflectivity data, when calculated as the corresponding ratios of the absorption coefficient K to the scattering coefficient S were linearly related to total pigment extract from the meat with acidified acetone. K/S values of pigment‐free (peroxide‐treated) samples were obtained as a base line. Lowering the pH of the meat decreased the K/S value. This was attributed to changes in texture which increased S. Metmyoglobin was determined from the ratio K/S 572 mp/K/S 525 mμ. Limiting values for the ratio were established for meat containing 100% and 0% metmyoglobin, and a linear relation was assumed between the ratios and intermediate amounts of metmyoglobin.
Viscometric Behavior of Tomato Concentrates
Authors: HARPER J. C. , EL SAHRIGI A. F. 
Published: August 2006

SUMMARYTomato purées have a pseudoplastic non‐Newtonian behavior which agrees reasonably well with the power‐law model over substantial ranges of shear rates. Behavior is more consistent at higher shear rates (above 300 or 400 see‐1), with values af the power‐law exponent in the neighborhood of 0.4 over a wide range of concentrations and temperatures. Both concentration and temperature primarily affect the power‐law coefficient rather than the exponent. Viscosity correlations in the lower shear‐rate region are uncertain because of somewhat variable behavior, probably resulting from yield stresses, wall effects, and time dependency. Apparent viscosities are much higher in concentrates produced by direct evaporation than in concentrates made by centrifuging out the insoluble solids, concentrating the serum, and then reconstituting.
Food Crushing Sounds: Comparisons of Objective and Subjective Data
Authors: DRAKE BIRGER K. 
Published: August 2006

SUMMARYThe sounds produced when certain foodstuffs were chewed were tape recorded, and the amplitude of frequency‐filtered or total sound was measured from the recordings. On the same occasions, the subjects' opinions about toughness/tenderness or about loudness were noted. Some correlations between objective and subjective data obtained in this way are presented and discussed.
Role of Pectin Methylesterase in Firmness of Canned Tomatoes
Authors: HSU CECILIA P. , DESHPANDE S. N. , DESROSIER N. W. 
Published: August 2006

SUMMARYFour sets of eight tomatoes were subjected to four blanching times of 30, 60, 90, and 120 set at 100°C. Two fruits in each set were also subjected to holding times of 5, 10, 15, and 20 min between the blanching and exhausting operations. Pectic substances were determined as water‐soluble, ammonium‐oxalate‐soluble, and dilute‐hydrochloric‐acid‐soluble fractions. The methoxyl content of each fraction was also determined. Firmness was determined by objective measurements. The 30‐see blanching treatment yielded the firmest tomatoes. These fruits were also characterized by the highest content of ammonium‐oxalate‐soluble pectin. The activity of pectin methylesterase was highest in treatments consisting of 30 see of blanching and a lo‐min holding time. The activity of pectin methylesterase seemed to be greatly suppressed after 90 set of blanching.
A Comparison of the Volatile Fractions from Cured and Uncured Meat
Authors: CROSS C. K. , ZIEGLER P. 
Published: August 2006

SUMMARYGas chromatographic examination of the volatiles of cured and uncured ham showed that hexanal and valeraldehyde were present in appreciable quantities in the uncured product hut were barely detectable in the volatiles of the cured meat. The differences were less pronounced in the contents of hutyraldehyde, propionaldehyde, and acetaldehyde between cured and uncured ham volatiles, though these aldehydes tended to be more prevalent in the uncured ham. The branched‐chain aldehydes (isobutyraldehyde, isovaleraldehyde, 2‐methyl‐hutyraldehyde) occurred to the same extent in both meats. Acetone was found to represent a major carhonyl constituent of the volatiles in both cured and uncured ham. The sulfur‐containing fractions of the volatiles from both meats were found to comprise hydrogen sulfide and methanethiol.
Fractionation and Study of Compounds in Wood Smoke
Authors: PORTER R. W. , BRATZLER L. J. , PEARSON A. M. 
Published: August 2006

SUMMARYHard‐maple sawdust was sifted on a con‐trolled‐temperature hotplate for smoke production. The acids, total phenols, and carbonyl compounds were determined on the steam‐volatile and non‐steam‐volatile portions of both whole smoke and the vapor phase. Most of the compounds in these groups were found to be steam‐volatile.Several steam‐volatile monocarboxylic acids and monocarbonyl compounds were isolated and identified from smoke. The C1–C10 acids were found to be present in whole smoke, with the C1–C10 acids occurring in the greatest concentrations. Only C1–C10acids were found in the vapor phase of the smoke. The following monocarbonyls were identified in the steam‐volatile portion of whole smoke: 2‐pentanone, valeraldehyde, 2‐butanone, butanal, acetone, propanal, crotonaldehyde, and ethanal. In addition, tentative identification of isovalderaldehyde and methanal was made on the basis of a comparison of chromatographic behavior and absorption spectra of the known and unknown compounds.
Characterization of the Starch of Spirodela polyrrhiza
Authors: PANKEY R. D. , DRAUDT H. N. , DESROSIER N. W. 
Published: August 2006

SUMMARYStarch was extracted from Spirodela polyrrhiza (L.) Schleid. and characterized as to shape, granule size and weight distribution, amylose content, temperature of gelatinization, and viscosity in relation to temperature.The highest percent of starch for S. polyrrhisa was found in the sample collected after 14 hr of illumination in an atmosphere at 5% CO2. The added CO2 did not affect the starch content significantly, but did give more luxuriant growth. The starch was found to have simple, centric granules, spherical to slightly ovoid. The granules ranged from 1 to 8 μ, average diameter 3.85 μ. The weight average diameter was 4.86 μ. A dilute suspension of the starch gave a blue color with iodine. The amylose content was found to be 21%. The gelatinization temperature for starch of this size and amylose content was high. The gelatinization range was 94–98°C. The curves obtained from temperature vs. viscosity measurements were typical of those for other starches of similar size and amylose content.
The Pigments in Three Cultivars of the Common Onion (Allium cepa)
Authors: BRANDWEIN BERNARD J. 
Published: August 2006

SUMMARYThe flavonoid and anthocyanin pigments were isolated and identified in three onion cultivars: Southport Yellow Globe, Southport White Globe, and Southport Red Globe. All three varieties contain quercetin‐4′‐glucoside, quercetin‐3,4′‐diglucoside, quercetin‐4′,7‐diglucoside, and quercetin‐3‐glucoside. In addition, Southport Yellow Globe contains quercetin, and Southport Red Globe contains quercetin and peonidin‐3‐arabinoside.
Lipid Antioxidants in Plant Tissue
Authors: PRATT DAN E. 
Published: August 2006

SUMMARYThe antioxidant activities of several flavone glycosides and cinnamic acids were determined in lipid‐aqueous systems. Flavone glycosides, except rutin, possessed approximately the same antioxidant activity as their respective aglycone. Rutin was not as effective as its corresponding aglycone, quercetin. Quercetin derivatives were the only glycosides isolated from green onions, green‐pepper pods, green‐pepper seeds, and potato peels. Green‐onion tops also possessed a glycoside of myricetin. Caffeic acid was an effective antioxidant hut chlorogenic acid had no antioxidant activity.
Effect of Gamma Radiation Upon Cherries
Authors: MASSEY L. M. , ROBINSON W. B. , SPAID J. F. , SPLITTSTOESSER D. F. , VAN BUREN J. P. , KERTESZ Z. I. 
Published: August 2006

SUMMARYThe effect of gamma radiation upon the quality of sweet cherries was studied. Softening was detected which progressed rapidly above a threshold dose of approximately 50 kilorads and was related to the degradation of pectic constituents of the fruit. Although respiratory O2 consumption and CO2 evolution were stimulated during irradiation, the response subsided slowly after irradiation ceased. Color bleaching occurred only at the high doses. Despite a marked initial reduction in microbial contamination, extended storage periods showed increased microbial spoilage. A reduction in the development of brown‐rot during high‐temperature short‐time storage resulted from kilorad doses of radiation. There was a slightly increased rate of sulfur dioxide bleaching and increased yield of brined cherries, but this was accompanied by loss of texture of the finished product.