bluuebunny/crossref_metadata_2025_split huggingface dataset:
Use of species‐specific antisera to adrenal heat‐stable antigens for the identification of raw and cooked meats by agar gel diffusion and counter immunoelectrophoretic techniques
Authors: Sherikar Adagonda T , Khot Jayakumar B , And Bhushan M Jayarao , Pillai Shreekumar R 
Published: October 2006

AbstractRabbit antisera to adrenal heat‐stable and ethanol‐precipitable antigens of buffalo, cattle, sheep, goat and pig were used to develop an agar gel precipitation test and a counter immunoelectrophoretic method for the identification of homologous species in raw, partially heated and boiled meat extracts. Immunoabsorption was necessary to make the primary antisera species specific. The specific antisera can be recommended for identification of the species of origin of meats and their mixtures (5‐10% adulteration) in raw, partially heated and cooked states even in the case of closely related species, viz cattle and buffalo, sheep and goat.
The interaction of zinc(II) and phytic acid with soya bean glycinin
Authors: And Neil Nosworthy , Caldwell Robert A 
Published: October 2006

AbstractBinding of phytic acid to Zn(II) free glycinin was not observed in 0.5 M KCl at pH 6.2. The addition of varying quantities of phytic acid to a Zn(II)‐ glycinin system at pH 6.2 ([KCl]=0.5 M) initially resulted in binding of phytate and increased binding of Zn(II) to glycinin probably as a phytate‐Zn(II)‐glycinin complex. Further addition of phytate resulted in precipitation of zinc and protein. Bovine serum albumin also showed increased affinity for Zn(II) owing to the presence of phytic acid.Phytic acid‐Zn(II) precipitates have a capacity of removing glycinin from solution, presumably by surface adsorption. The presence of soluble Zn(II) inhibits this adsorption. Bovine serum albumin is removed from solution by phytic acid‐Zn(II) precipitates only when soluble zinc is present.
Changes in organic acids in chilled tomato fruit (Lycopersicon esculentum Mill)
Authors: Thorne Stuart N , Efiuvwevwere Bernard J O 
Published: October 2006

AbstractMature green tomatoes cv Calypso were stored at 5, 7,12 or 19oC for 0,3,9, 12 or 21 days, then ripened at 19oC for 3 or 6 days before analysis for organic acids, pH and acidity. Citric acid concentration increased after storage at 5 or 7oC and decreased at 19oC. Malic acid decreased at all temperatures with the greatest decrease occurring at 19oC. The malic/citric acid ratio was 0.32 at 19o C and 0.36 at 12oC. The rate of acetic acid accumulation increased as the storage temperature was reduced. Oxalic acid concentration decreased with time but was greatest at 12oC and lowest at 19oC. Fumaric acid concentration showed similar but erratic trends. Changes in pH were variable, but greater in chilled than unchilled fruit. Titratable and total acidities increased with storage time at chilling temperatures, but decreased at 19oC. Bound acidity initially decreased with time but subsequently increased. Significant differences were found between organic acid concentrations and pH in chill‐damaged and undamaged tissue.
Ammonia (NH3) and total volatile nitrogen (TVN) in preserved and unpreserved stored, whole fish
Authors: Haaland Herborg , Njaa Leif R 
Published: October 2006

AbstractTotal volatile nitrogen (TVN), ammonia (NH3) and amide‐N were analysed in fish stored without and with preservatives. In well preserved fish the increase in NH3‐N during storage was accompanied by a parallel decrease in amide‐N. It is concluded that NH3 may originate from glutamine and probably also from asparagine. In unpreserved material other sources may dominate.
Purification of glutathione S‐transferase from lean pork muscle and its reactivity with some lipid oxidation products
Authors: Williamson Gary , Ball Sarah K M 
Published: October 2006

AbstractSoluble glutathione S‐transferase was isolated from lean pork meat by S‐hexylglutathione Sepharose 6B. A single form of the enzyme with a subunit molecular weight of 24 800, a pH optimum of 6.2 and an isoelectric point of 7.6 accounted for the majority of the transferase activity. The pure enzyme is stable upon storage at pH 6, and has a relatively low Km (87 μM) for glutathione. Substrate specificity suggests membership of class Pi. Glutathione S‐transferase was able to reduce certain primary products of lipid oxidation. Linoleic acid hydroperoxides, for example, were converted to their corresponding hydroxides (specific activity = 260 nmol min−1 mg−1). The transferase could also inactivate secondary products of lipid oxidation. Trans,trans‐2, 4‐decadienal, which results from breakdown of lipid hydroperoxides, was chosen as an example of this class. A high specific activity (1400 nmol min−1 mg−1) was found for conjugation of the dienal with glutathione. It is suggested that endogenous glutathione S‐transferase functions as an antioxidant in stored muscle food by removing some of the reactive products that propagate the oxidation of lipids.
The nutritive value of native and modified lucerne juice for rats
Authors: Hanczakowski Piotr , Skraba Bogumila 
Published: October 2006

AbstractAn attempt was made to improve the nutritive value of lucerne juice as a protein source for rats. Diets, based on ground barley and lucerne juice, were supplemented with amino acids (methionine and/or lysine), polyethylene glycol (to neutralise phenolic compounds), cholesterol (to neutralise saponins), or fat. In one diet the content of calcium and potassium was lowered. Aerobic fermentation of juice with or without yeasts was also carried out. The biological value (BV) and true digestibility (TD) of proteins were estimated using the Thomas‐Mitchell balance method. The amino acid supplement improved the BV of protein from 52 to 57 as a result of its supplementary effect on barley rather than juice protein. The addition of polyethylene glycol (PEG) had an adverse effect on the nutritive value of the mixture (BV was reduced from 48 to 39). The BV of proteins was slightly lowered by aerobic fermentation with or without yeasts (control 42, 41 and 37, respectively) but differences were not statistically significant.The effect of lucerne juice and casein on apparent digestibility of basal nutrients was also compared. Lucerne juice had an adverse effect on digestibility of all nutrients, especially fibre, and on availability of minerals, which may have been caused by changes in the caecum of the rats.
Varietal and geographic classification of French red wines in terms of elements, amino acids and aromatic alcohols
Authors: Etiévant Patrick , Schlich Pascal , Bouvier Jean‐Claude , Symonds Patrick , Bertrand Alain 
Published: October 2006

AbstractThirty‐four French red wines from three regions already studied for their anthocyanin and flavonoid constituents have been further analysed for elements, amino acids and aromatic alcohols. An interpretation of the differences between wines related to their different geographic and varietal origins has been made from the results of statistical analyses: F statistic, principal component analysis (PCA) and stepwise discriminant analysis (SDA).Wine samples produced near Bordeaux were found to be characterised by higher rubidium and lower lithium and calcium concentrations. Differences between wine samples made from the same grape variety or produced in the same region are mainly related to differences in potassium and ash contents. The PCA demonstrates that the concentration of most amino acids in wines is mainly a function of the technology used in wine production. Moreover, it shows that the concentration of proline, hydroxyproline and ethanolamine are generally lower in wines prepared from Carignan, Cinsault and Grenache grapes than in wines from Cabernet Franc, Cabernet Sauvignon or Merlot grapes. Finally, it shows clear differences between wines according to the latitude of the production centre. These differences correspond to increasing total nitrogen content from south to north, ie Narbonne and Bordeaux versus Angers.In discriminant analysis Bordeaux wines were characterised by high rubidium and low arginine concentrations, Angers wines by a lower arginine content and Narbonne wines by their abundance of magnesium and deficiency of ethanolamine.
Analysis of alkyl‐ and alkenylresorcinols in triticale, wheat and rye
Authors: Gohil Suresh , Pettersson Dan , Salomonsson Ann‐Christine , Åman Per 
Published: October 2006

AbstractAlkyl‐ and alkenylresorcinols were extracted with acetone from whole kernels of wheat, rye and various triticales. The resorcinols were ethylated, analysed by GC on a capillary column and further identified by GC‐MS. Alkylresorcinols with chain lengths of C15, C17, C19, C21, C23and C25and pairs of isomeric C17, C19, C21, C23and C25alkenylresorcinols were quantified in all samples. The content of alk(en)ylresorcinols was highest in rye, intermediate in triticale and lowest in wheat. The relative composition of the resorcinols differed between grains, with a higher content of the C19alkylresorcinol in rye and of the C21alkylresorcinol in wheat.Wheat and three lines of triticale were harvested at three stages of maturity after the grain filling period was ended (water content ∼40,30 and 20%). During this period of time the gross chemical composition, water extract viscosity, and content and relative composition of the alk(en)ylresorcinols, were relatively constant.
Changes brought about in solid substrates after fermentations of mixtures of cereals and pulses with Rhizopus oryzae
Authors: Blakeman J P , McCracken A R , Seaby D A 
Published: October 2006

AbstractFermentations of Rhizopus oryzae using a mixture of soya grits and rye flakes resulted in increases in protein content of up to 36% over a 96‐h incubation period. Increases in oil and nucleic acid were also recorded. The increase in protein content was largely explained by a decrease in dry weight of the fermented material. Increasing aeration in petri dishes used for fermentation did not affect protein content or weight loss. pH changes in fermented substrates were related to the nature of the ingredients used. A marked reduction in pH occurred when cereals were fermented. Three different methods for assessment of biomass in solid substrates are compared.
Hydroxycinnamates of Vitis vinifera: Sensory assessment in relation to bitterness in white wines
Authors: Vèrette Eric , Noble Ann C , Somers T Chris 
Published: October 2006

AbstractThe bitter and astringent taste properties of hydroxycinnamoyl tartaric acids have been responsible for incorrect speculation that these compounds influence the taste of wine. The sensory contribution of the major hydroxycinnamates found in wine was evaluated by duo—trio difference tests in model wine solutions and in white wine. The major hydroxycinnamate compound, trans‐caffeoyl tartaric acid, was not detectable when added at the highest level at which it has been found in wine, 150 mg litre−1. Similarly, no significant difference in taste was produced when caffeic acid and p‐coumaric acid were added at 120 mg litre−1 and 30 mg litre−1, respectively. Trans‐2‐S‐glutathionyl caffeoyl tartaric acid, a product of oxidase activity in must, was not detectable at 50 mg litre−1. It was concluded that the hydroxycinnamates do not play any direct role in the taste of wines.
Studies of the fungicidal activity of allyl alcohol in wheat grains
Authors: Paster Nachman , Zisman Uzi , Calderon Moshe 
Published: October 2006

AbstractThe efficiency of allyl alcohol in controlling storage fungi in wheat grains was studied under laboratory conditions. Fumigation for 72 h with allyl alcohol at a concentration of 50 mg litre−1 totally inhibited the growth of the mycoflora naturally present in the grains. When heat‐treated grains were inoculated with spore suspensions of Aspergillus ochraceus or Aspergillus flavus, and subsequently exposed to the material, the minimal concentration needed to inhibit fungal growth (at 3 h exposure) was 15 and 25 mg litre−1, respectively. In all the above treatments the treated grains were free of moulds even after 6 months' storage at 26° C.
Flavour volatiles of Assam CTC black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of Darjeeling
Authors: Mahanta Pradip K , Baruah Sabitri , Owuor Philip O , Murai Toshinobo 
Published: October 2006

AbstractBiochemical correlations between volatile flavour constituents (VFC) of CTC bluck teas manufactured from fine and coarse plucking of Assam tea and orthodox teas fiom three different altitudes were carried out by GC‐MS. In general, fine plucking produced more monoterpenoids and less nonterpenoids than coarse plucking. The volatile flavour compounds were similar in all types of tea except that geranoic acid was detected in Darjeeling teas. The different ecosystems of Assam and Darjeeling have been found to have a pronounced impact upon aroma concentration. However, major diferences between the volatiles of teas from the different altitudes at Darjeeliny appear to be not so significant.
Glucosinolate content of Brassica vegetables‐Chinese cabbages Pe‐tsai (Brassica pekinensis) and Pak‐choi (Brassica chinensis)
Authors: Lewis Jenny , Fenwick G Roger 
Published: October 2006

AbstractThe glucosinolate content of 19 cultivars of pe‐tsai and three cultivars of pak‐choi Chinese cabbage (Brassica pekinensis Lour) Rupr and (Brassica chinensis L, respectively) has been determined using high performance liquid chromatography. The levels of total glucosinolates were 0.097‐0.337 g kg−1 fresh weight (mean 0.198) in pe‐tsai and 0.39‐0.704 g kg−1 (mean 0.534) in pak‐choi. The main components present were (2‐hydroxybut‐3‐enyl‐progoitrin), but‐3‐enyl‐ (gluconapin), 5‐methylsulphinylpentyl‐ (glucoalyssin) and pent‐4‐enyl (glucobrassicanapin) glucosinolates, respectively. In comparison with other UK brassicas and American cultivars of Chinese cabbage, both the UK‐grown pak‐choi and pe‐tsai are low in glucosinolates.
Studies on blood engorgement in beef carcasses
Authors: Gregory Neville G , Wilkins Lindsay J , Gregory Andrew M S 
Published: October 2006

AbstractThis study examined whether delayed bleeding at slaughter affected the overall appearance and residual blood content of beef. Three muscles were analysed for residual blood content, and when delayed bleeding was performed only the forequarter muscle showed high blood levels indicating that engorgement occurred where blood had gravitated within the carcass. Electrical stimulation of the carcass immediately before delayed bleeding did not expel any of the retained blood. In terms of the overall appearance of the carcass, the worst sites for blood engorgement were the thymus, lungs and subcutaneous fat at the brisket and neck. A trial was also conducted which showed that inducing a cardiac arrest helped to reduce the expression of bruises inflicted at stunning or slaughter.
Detection and origin of a novel high molecular weight glutenin subunit in hexaploid wild emmer wheat derivatives
Authors: Macgibbon D Bryan , Porter Noel G 
Published: October 2006

AbstractSeveral hexaploid derivatives of wild emmer wheat Triticum dicoccoides L developed in Israel possessed a high molecular weight glutenin subunit having slightly lower mobility in sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE) than the Glu‐Ala subunit of the reference cultivar, Hope. The lower mobility subunit appears to have been inherited from the tetraploid wild emmer G25, a parent used in developing the derivatives. Two‐dimensional electrophoresis indicated that the lower mobility subunit from the wild emmer G25 and from the derivatives consisted mainly of two components more basic than the components of the Glu‐Ala subunit from the 20 reference cultivars examined. In 49 wild emmers examined by SDS‐PAGE, at least seven different mobilities were distinguished among the least mobile subunits. Three emmers had a subunit of comparable mobility to the G25 upper band, and one had a subunit of similar mobility to the Glu‐Ala subunit. Two‐dimensional electrophoresis confirmed the match of the former three, but demonstrated a difference between the isoelectric point of the latter and the Glu‐Ala subunit.
Factors that influence the coalescence stability of protein‐stabilised emulsions, estimated from the proportion of oil extracted by hexane
Authors: Tornberg Eva , Ediriweera Nandanie 
Published: October 2006

AbstractThe coalescence stability of protein‐stabilised emulsions was estimated by measuring the degree to which the oil content could be extracted by hexane. The hexane extraction method is an empirical one but it correlates well with both an absolute method, such as increase in droplet size, and with another ‘accelerating’ technique, oil separation by centrifugation. Moreover, the hexane extraction method is capable of measuring coalescence stability over a wide range of instability, whereas the centrifugation method only provides information about the final stages of emulsion instability.Among the proteins studied, caseinates were generally the best stabilisers, especially at pH 6. Soya proteins gave rise to emulsions of minimal stability, whereas whey protein concentrate and blood plasma resulted in emulsions of medium stability.The coalescence instability of the protein‐stabilised emulsions, viewed overall, was significantly and positively related to the droplet size, the degree of flocculation and the amount of protein in the membrane. High values of these emulsion parameters were due mainly to frequent recoalescence and bridging during emulsification. To minimise these effects emulsifying conditions creating high protein: surface area ratios should be used, as well as proteins that quickly change their conformation at an interface and have low aggregation numbers in solution.
Solar drying characteristics of papaya (Carica papaya) latex
Authors: Narinesingh Dyer , Mohammed‐Maraj Rahzia 
Published: October 2006

AbstractDripped, congealed and a mixture of dripped and congealed papaya latexes of varying charge sizes were dried in a rock‐bed solar dryer over a temperature range of 40–60°C. The time taken for the fresh latex to dry from an initial moisture content of between 73 and 80% (wet basis) to an equilibrium moisture content of between 6 and 8% varied from about 1·5 to 36 h depending upon the charge size. The latex, whether dripped or congealed, dried as pale yellow flakes which could easily be powdered and had a proteolytic activity slightly higher than that of the fresh latex.
Carotene reflectance and the yellowness of bovine adipose tissue measured with a portable fibre‐optic spectrophotometer
Authors: Swatland Howard J 
Published: October 2006

AbstractThe reflectance spectrum of beta‐carotene dissolved in ethanol in front of barium sulphate powder was measured with a portable fibre‐optic spectrophotometer based on a xenon flash unit and a photodiode array. Maximum absorbance (minimum reflectance) was from 470 to 490 nm. The same result was found with white adipose tissue in place of barium sulphate. Samples of subcutaneous adipose tissue from 13 cattle were measured. With a range from white to pale yellow adipose tissue, the maximum divergence of reflectance spectra was at 460 nm. With a range from pale to lemon yellow, the maximum divergence was at 410 nm. Reflectance spectra of adipose tissue had evidence of absorbance from 410 to 420 nm and at 540 and 580 nm, which might have been caused by residual oxyhaemoglobin.
Ozonated cotton stalks as a silage additive: Fermentation data on lucerne with particular reference to protein degradation
Authors: Ben‐Ghedalia Daniel , Yosef Edith 
Published: October 2006

AbstractFermentation patterns of lucerne silages were studied in laboratory silos. The treatments consisted of: (a) fresh (200 g kg>−l DM) lucerne, ensiled without any treatment (L); (b) lucerne wilted to 525 g kg−1 DM prior to ensilage (WL); (c) fresh lucerne + cotton stalks at a ratio of 60:40 on a dry matter (DM) basis (L + CS); and (d) fresh lucerne + ozone‐treated cotton stalks at the same ratio as above (L+O3). Silos were opened after 90 days and the silages analysed. The highest DM loss was found in the L silage (14·7%), whereas in the L+O3 silage DM loss was practically nil. Both wilting and the addition of untreated cotton stalks proved to be effective in reducing DM losses during fermentation. The production of lactic acid and volatile organic acids in the L+ O3 and WL silages was lower than in the L and L+CS silages. The poorest ability to preserve forage protein was found in the L silage, in which only 28 % of the protein was recovered after 90 days. The greatest ability to preserve protein was found in the L+O3 silage, in which 78 % of the protein was maintained. Ammonia production followed generally similar patterns. Amino acids underwent extensive degradation in the L silage. Recovery of amino acids in the WL silage was in the range 69–93 %, and in the L + O3 silage it was almost complete. Ozonated CS proved to be a good silage additive with respect to energy and protein preservation. Its future use in the field would allow direct ensilage of fresh leguminous material immediately after harvest, producing a high quality silage.
Fractionation of crude pentosanase (arabinoxylanase) for improvement of the nutritional value of rye diets for broiler chickens
Authors: Chickens Broiler , Grootwassink Jan W D , Campbell G Leigh , Classen Henry L 
Published: October 2006

AbstractA pentosanase component of a crude enzyme product was concentrated and added to chick diets. Four levels of purity were examined: (a) the crude enzyme product, (b) a crude water extract, (c) a pentosanase purified using ion‐exchange chromatography (non‐bound fraction), and (d) residual pentosanase eluted with 0·4 M NaCl salt from the ion‐exchange column (salt‐eluted fraction). All preparations exhibited high viscosity‐reduction capabilities when tested against a soluble pentosan preparation isolated from rye grain. The absence of arabinose release during rapid viscosity reduction of pentosan indicated that the non‐bound pentosanase was an endoxylanase (1,4‐β‐D‐xylan xylanohydrolase, EC 3.2.1.8) without α‐L‐arabino‐furanosidase activity. When added to broiler chick diets containing rye as the only cereal, all enzyme preparations significantly improved growth and feed conversion. At equivalent viscosity‐reduction activity the non‐bound pentosanase was less effective than other preparations, suggesting that multiple enzymes may be necessary to elicit maximum benefit. Alternatively, since the non‐bound enzyme was less pH stable it may have lost activity in the acidic environment of the foregut.
Effect of modified atmosphere packaging on the microbial development and visible shelf life of a mayonnaise‐based vegetable salad
Authors: Buick Robert K , Damoglou Anthony P 
Published: October 2006

AbstractThe effect of a modified atmosphere of 20% carbon dioxide, 80% nitrogen, on the microbial development and visual shelf life of a mayonnaise‐based vegetable salad is reported. The modified atmosphere delayed the spoilage of the salad at all three chosen storage temperatures. The principal organisms causing spoilage of the salads were yeasts, those spoiling the modified atmosphere packs having a fermentative ability. Modified atmosphere packaging of the vegetable salad would allow the manufacturer to increase the shelf life of the product from 40 to 54 days at 4°C storage, 12 to 22 days at 10°C storage, and 5 to 12 days at 15°C storage.