bluuebunny/crossref_metadata_2025_split huggingface dataset:
Development of Microorganisms and Fluorescence of Poultry Chilled in Water Containing Iron or Magnesium
Authors: KRAFT ALLEN A. , AYRES JOHN C. 
Published: August 2006

SUMMARYStudies were conducted to determine the effects of iron, magnesium, and 8‐hydroxyquino‐line (oxine) in chill waters on growth of microorganisms and production of fluorescence in broth cultured from poultry chilled in the waters. When chicken was chilled for 16–20 hr in solutions containing 0, 10, or 20 ppm iron, fluorescence development was inversely proportional to iron concentration. Bacterial populations were greater on packaged poultry stored for 1 week at 5°C when no iron was added to chill solutions than when 10 or 20 ppm iron was included. Trials with pure cultures of pseudomonads in asparagine broth containing 0, 50, 100, and 200 ppm magnesium indicated that the greatest amount of pigment was formed with 100 ppm of the metal. Oxine added to chill water had the following effects: 1) produced greater amounts of pyoverdine than were formed when oxine was not present; and 2) inhibited bacterial growth.
The Efficacy of Nisin and Tylosin Lactate in Selected Heat‐Sterilized Food Products
Authors: SEGMILLER J. L. , XEZONES HELEN , HUTCHINGS I. J. 
Published: August 2006

SUMMARYThe effectiveness of nisin and tylosin lactate in controlling spoilage in foods that received minimal heat sterilization was investigated. Test foods represented a low‐acid food, an acid food, and an additional acid food in which an extended heat process was detrimental to product. quality. The low‐acid food was given a minimum “botulinum cook,” while the acid foods were given processes designed to ensure sterility of the container from contamination by air‐borne flora. Inocula were spore suspensions of Bacillus stearothermophilus and B. coagulant. The antibiotic‐treated products were incubated at 130°F and examined periodically over a 10‐week period. Samples stored two years in a warehouse were examined less often. No spoilage was noted at any level of antibiotic‐treated low‐acid product stored at warehouse temperatures. All levels of nisin‐treated low‐acid variety were spoiled after 10 weeks at 130°F, while only the lowest level of tylosin lactate tested demonstrated any degree of spoilage. Tylosin lactate had no effect in preventing spoilage in either acid food tested at 130°F or warehouse temperatures. Nisin, at the higher concentrations tested, demonstrated an ability to reduce spoilage in acid‐type products providing a slight beat process was employed.
Effect of Vitamin K5 on Ascorbic Acid Stability in Orange Juice
Authors: RUSHING N. B. , SENN VINCENT J. 
Published: August 2006

SUMMARYVitamin K5 was found to accelerate the loss of ascorbic acid in orange juice stored at refrigerator temperatures in waxed fiberboard cartons. It is suggested that vitamin K5 functions as an oxygen carrier. Its activity was not inhibited by antioxidants. Of a number of antioxidants suitable for food use, only gentisic acid or its sodium salt did not produce a very objectionable off‐flavor. Vitamin KG was not an effective antimicrobial agent.
The Ascorbic Acid Content of Edible Liver
Authors: BARAKAT M. Z. , ABDALLA A. 
Published: August 2006

SUMMARYThe ascorbic acid content of a total of 120 specimens of each species of edible liver was estimated by the N‐bromosuccinimide method. Statistical analysis of the results is given. Differences were found occasionally between males and females in liver ascorbic acid content, but were not statistically significant. The effect of cooking on liver ascorbic acid content is shown.
Inhibition of Pectinolytic and Cellulolytic Enzymes in Cucumber Fermentations by Sericea
Authors: BELL THOMAS A. , ETCHELLS JOHN L. , SINGLETON JOHN A. , SMART WILLIAM W. G. 
Published: August 2006

SUMMARYPectinolytic and cellulolytic enzymes in cucumber flowers, when added to small‐scale cucumber fermentations, were effectively reduced in activity by the use of a brine extract of sericea (Lespedeza cuneata Don) and by a freeze‐dried substance isolated from this plant. Reduction of enzyme activity in the fermenting brines was directly related to the inhibitor concentration used. Higher levels of the inhibitor resulted in an increase in firmness of the cured salt‐stock cucumbers. The judges rated the salt‐stock from all inhibitor treatments good to excellent as to acceptability for commercial use. The addition of sericea, either as the brine extract or the isolated substance, appeared to exert no lasting inhibitory effect on the lactic acid bacteria responsible for acid fermentation in the experimental brines.
Influence of Post‐Harvest Storage of Snap Beans on Chemical and Physical Changes During Canning
Authors: SISTRUNK WILLIAM A. 
Published: August 2006

SUMMARYTwo varieties of snap beans that had been mechanically harvested were stored at 35, 55, and 85°F for 1, 3, and 5 days to determine the relationship of chemical changes to the quality of the resultant canned beans. Only approximately 50% of the weight loss during storage was regained by increase in drained weight in blanching and canning. There were losses in total sugars, starch, Calgon‐soluble pectin, and hemicellulose, but gains in water‐soluble pectin and cellulose. Higher storage temperature accelerated these changes. Variety and sieve‐size influenced most of the chemical and physical changes. Storage increased sloughing in canned beans. Softening of canned beans occurred despite a loss of moisture during storage, and an increase in cellulose. There were significant changes in color, apparent in an increase in browning of bruised and broken beans, and a decrease in the Hunter ‐a/b ratio.
Identification of Volatile Constituents from Pure‐Culture Fermentations of Brined Cucumbers
Authors: AURAND L. W. , SINGLETON J. A. , BELL T. A. , ETCHELLS J. L. 
Published: August 2006

SUMMARYA high‐vacuum distillation method, with liquid‐nitrogen trapping, was used to separate the volatile components present in pure‐culture fermentations of cucumbers. The pure cultures used were Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides. The vapors were subjected to gas‐liquid chromatography and the components identified by comparison of retention times with those of known compounds. Differences in the vapor chromatograms were obtained both between the different species of lactic acid bacteria and with strains of the same species. Comparison of the chromatograms with the organoleptic evaluation of the different pickle samples indicated that the flavor of pickles is due to a blend of volatile components rather than the presence or absence of a single component. Formaldehyde, acetaldehyde, acetone, ethyl alcohol, propionaldehyde, and butyraldehyde were isolated and identified.
Color Reversion in Processed Vegetables I. Studies on Regreened Pea Purées
Authors: SCHANDERL SIGMUND H. , MARSH G. L. , CHICHESTER C. O. 
Published: August 2006

SUMMARYBright‐green complexes were formed during the storage of canned green vegetable purées at room temperature or above. These pigments were isolated and purified, and their spectral characteristics analyzed. The occurrence of fluorescence and the phase test behavior were noted, and the hydrochloric acid numbers determined. Since copper and zinc were found in the green pigments, the ease of formation of these compounds on addition of metals in pea macerate was studied. The levels of metal content at which the phenomena of regreening can occur were determined, and the percentage conversion to the pigments formed was analyzed at these levels of metal. It was established that these pigments were copper complexes of mainly pheophytin a and, to some extent, pheophytin b.
Color Reversion in Processed Vegetables II. Model System Studies
Authors: SCHANDERL SIGMUND H. , MARSH G. L. , CHICHESTER C. O. 
Published: August 2006

SUMMARYPure pheophytins a and b and pheophorbide a were isolated and the metal complexes of these compounds prepared in pure solutions. The metal content showed a 1:1 ratio of metal to pheophytin or pheophorbide. The spectral curves of the pure complexes were prepared and tables of absorptivities calculated. The molar absorptivities of the pheophytin a and pheophorbide a complexes proved identical.
Post‐irradiation Survival of Staphylococcus aureus in Sea Foods
Authors: SLABYJ BOHDAN M. , DOLLAR ALEXANDER M. , LISTON J. 
Published: August 2006

SUMMARYStaphylococcus aureus is less sensitive to gamma radiation when suspended in fish homogenate or crab meat than in phosphate buffer. Comparative tests of various media confirmed that Staphylococcus No. 110 (Difco) plus egg yolk incubated at 45°C gave good recoveries of S. aurens from irradiated samples.The ability of S. aureus to survive and grow out in brain‐heart‐infusion broth, heat‐sterilized crab meat, and unsterilized crab meat before and after irradiation was tested at various temperatures. The organism died out when stored at 1 and 8° regardless of treatment. At 12°C, S. aureus grew well in sterilized crab meat, reaching a count of 10° cells per gram after 14 days, but was greatly inhibited in nonsterile crab meat, whether irradiated or not. At 22° (room temperature), S. aureus grew well and rapidly in sterilized crab meat, reaching a count of 108 cells per gram within three days, but was inhibited or grew poorly in untreated (non‐sterile) crab meat. Apparently the inhibition of growth was due to competition by saprophytic bacteria naturally present in crab meat. The effect of such competition was largely eliminated when crab meat was irradiated at 100 and 200 Krad and S. aurens grew out well in such material when incubated at 22°C. There was some evidence that the ratio of staphylococci to saprophytic bacteria influenced outgrowth, but the major effect seemed to be due to the creation of inhibiting conditions in crab meat by the competing bacteria since staphylococci were completely inhibited in spoiling erab meat samples even after irradiation.
The Carotenoids of Certain Fruits (Apple, Pear, Cherry, Strawberry)
Authors: CALLER M. , MACKINNEY G. 
Published: August 2006

SUMMARYThe carotenoids of nine varieties of apple, four varieties of pear, two of strawberry, and one of cherry were examined. The first three fruits are low in carotenoid (0.3—5.0 ppm on a fresh‐fruit basis), the pears exceptionally so (0.3—1.2 ppm). The cherry ranks somewhat higher (5—11 ppm). With the possible exception of the cherry, no new polyene synthesis appears to occur during ripening.
Influence of Temperature and Salt Addends on Vapor Equilibration of Headspace
Authors: JENNINGS WALTER G. 
Published: August 2006

SUMMARYThe effects and interrelationships of time, temperature, and solute concentration on the vapor space equilibration of a dilute ester system is described. The results, which are of interest to those engaged in gas chromatographic headspace analysis or in sniff‐test methodology, show that dilute solutions behave in a predictable manner, even though the data do not fit the Clausius‐Clapeyron equation.
Chemical and Microbial Activity Rates Under Square‐Wave and Sinusoidal Temperature Fluctuations
Authors: POWERS JOHN J. , LUKASZEWICZ WLADYSLAW , WHEELER REBECCA , DORNSEIFER THEODORE P. 
Published: August 2006

SUMMARYTemperature amplitudes to 160° and Q10 values from 1 to 30 were integrated to derive coefficients of fluctuation. Multiplication of the coefficient by the reaction rate at the mean temperature permits ready calculation of the average reaction rate when temperature fluctuations assume either a square‐wave or sinusoidal form of cycling. The method is applicable to any temperature scale. Ascorbic acid solutions were less stable when the temperature was cycled from −6 to 30°F than when held steady at 12°F. Aerobacter aerogenes and Staphylococcus aureus cultures incubated under cyclic conditions from 40 to 80°F usually grew quicker than cultures incubated at a constant temperature of 60°F.
The Effect of Maturity on the Oxalate Content of Spinach (Spinacia oleraceae L.)
Authors: KITCHEN J. W. , BURNS E. E. 
Published: August 2006

SUMMARYDark Green Bloomsdale spinach was grown in the fall and in the spring to study the effect of stage of development upon the distribution of total and soluble oxalates in the plant. The total oxalate content of fall‐grown spinach was highest 32 days after planting, with the amount decreasing as the plant developed vegetatively. Spring‐grown spinach was highest in total and soluble oxalates 32 days after planting, with the amounts decreasing as the plants developed vegetatively. Leaves harvested earlier in growth were higher in total oxalates than leaves harvested when older. The concentration of total and soluble oxalates was highest in the leaves, petioles, and roots, in that order. The total oxalates were closely correlated between the leaves, petioles, and roots. Soluble oxalates were closely correlated between leaves and petioles, but not in the roots. The oxalates in all plant parts were predominantly in the soluble form. Analysis of leaf tissues for total oxalates could indicate the level to be expected in the petioles and roots. The level of soluble oxalates in the leaves and petioles could also be predicted.
Role of Pectic Constituents and Polyvalent Ions in Firmness of Canned Tomatoes
Authors: DESHPANDEP S. N. , KLINKER W. J. , DRAUDT H. N. , DESROSIER N. W. 
Published: August 2006

SUMMARYTwelve sets of canned tomatoes, each set composed of three fruits harvested from the same plant and subjected to different ripening conditions, were analyzed for pectic constituents. Firmness was highly significantly correlated with total pectic constituents and with the ratio of the carhonyl and pectic content. Correlation between firmness and mineral content was also significant. These results indicate that a high content, large molecular size, and a low methoxyl content of the pectic constituents result in firmer tomatoes. From the results it appears that firmness is related to retention of the original pectic content and controlled demethylation. This induced demethylation increases the extent of ionic bonding and results in firm fruits.
Fatty Acid Composition of Tissues of Pigs Fed Whole Peanuts
Authors: CHUNG R. A. , RAMEY C. L. , LIN C. C. , WALLS J. A. , SETTLER S. H. , FARLEY W. H. , MILE E. T. 
Published: August 2006

SUMMARYThe liver of pigs fed a whole‐peanut‐supplemented diet significantly increased in fatty acid means in 18:1 (carbon chain length: number of double bonds) and 18:2, and significantly decreased in 18:0, compared with the liver of pigs on a control diet. The kidney decreased significantly in 14:0 and 17:0, and the heart decreased significantly in 16:1. These changes were primarily the result of an increased total lipid consumption since the fatty acid compositions of both dietary lipids were very similar. Of all the tissues studied (liver, heart, kidney, ham, shoulder, skin, bacon fat, and chop) the liver contained the largest amount of 18:0, 18:2, and 20:4, and the least amount of 14:0, 16:0, 16:1, 17:1, and 18:1.
Fractionation of Bovine Sarcoplasmic Proteins by DEAE‐Cellulose Chromatography
Authors: RAMPTON J. H. , ANGLEMIER A. F. , MONTGOMERY M. W. 
Published: August 2006

SUMMARYA Tris buffer system (starting buffer, 0.04M Tris phosphate, pH 9.0; limiting buffer, 0.5M Tris H2PO4, pH 3.6) and a concave gradient elution procedure were developed for the fractionation of beef sarcoplasmic proteins by diethylaminoethyl cellulose ion‐exchange chromatography. Sarcoplasmic proteins extracted 2 hr post‐mortem were separated chromatographically into 16–18 distinct fractions. Duplication of the results was excellent. Some alterations occurring in these proteins during 10 days' post‐mortem aging were detected by this technique. Such changes observed were the disappearance of one fraction and appearance of new components, while other fractions diminished.
Flavonoids of Sorghum
Authors: YASUMATSU K. , NAKAYAMA T. O. M. , CHICHESTER C. O. 
Published: August 2006

SUMMARYThree anthocyanogen‐type flavonoids–chromogens I, II, III‐were found by chromatography of a methanol extract of sorghum. Hydrolysis by boiling with acid yielded the same two flavonoids for each of the three chromogens. One was a flavanone, probably eriodictyol; the other was an anthocyanidin‐pelargonidin.
Vapor Pressure of Water and Carbon Dioxide Over Whole Egg Solids Containing Added Carbohydrates
Authors: DAVIS JOHN GORTON , KLINE LEO 
Published: August 2006

SUMMARYWater and carbon dioxide vapor pressures were determined at 25 °C for freeze‐dried whole egg powders containing various levels of sucrose and of corn syrup solids added before drying. The manometric method used permitted determinations of vapor pressures over a range of moisture levels with a single sample.At moisture levels commonly encountered in commercial whole egg solids (2–6%), addition of both types of carbohydrate consistently increased equilibrium water vapor pressures over the dried products. Equilibrium values for carbon dioxide partial pressures were not obtained but the amounts found made it necessary to apply appropriate corrections in the determinations of water vapor pressure.The results are discussed in relation to Mail‐lard‐type browning reactions and oxidative flavor deterioration in dried whole egg.
Rehydration in Onion as a Function of Dehydration Regime
Authors: SHIMAZU F. , STERLING C. , YORK G. K. 
Published: August 2006

SUMMARYFresh, diced onions were dehydrated under different regimes (high‐, intermediate‐, and low‐temperature, and lyophilization). Rehydration volumes were determined for the dice. Water vapor sorption properties and X‐ray estimates of crystallinity were obtained for the cellulose extracted from the dice and for control samples of cellulose that had been extracted from fresh onions and then dehydrated. Rehydration occurs most rapidly in lyophilized tissues, in which at 24°C and at 91°C approximately the original fresh volume is attained in 15–30 min. The final rehydrated volume in other treatments is reached more slowly and is considerably smaller than the fresh volume. The highest crystallinity of cellulose is found in the lyophilized materials, probably as a freezing effect. Freezing also produces large, internal voids. Cellulose crystallinity is essentially unaffected by temperature differences during the dehydration process.
The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase
Authors: EMBS R. J. , MARKAKIS P. 
Published: August 2006

SUMMARYThe effect of sulfite on the reaction of mushroom polyphenol oxidase with o‐diphenols was studied in model systems at pH 6.5. Spectrophotometric, manometric, chromographic, electrophoretic, and radiosotopic evidence is presented that sulfite prevented browning in the systems by combining with the enzymatically produced o‐quinones and stopping their condensation to melanins. During preincubation of polyphenol oxidase with sulfite a gradual loss of the property of the enzyme to cause browning was observed.
Post‐Mortem Changes in Muscle. I. Chemical Changes in Beef
Authors: BODWELL C. E. , PEARSON A. M. , SPOONER MILDRED E. 
Published: August 2006

SUMMARYChemical changes in the longissimus dorsi muscle of 5 beef carcasses were followed from less than 10 min after death through 20 days post‐mortem. The average initial pH value of 6.99 declined to 5.46 at 48 hr and was 5.57 at 480 hr. Initial values for creatine phosphate, total acid‐soluble phosphate, ortho‐phosphate, lactic acid, total reducing sugars, and glycogen were respectively 9.i, 54.9, 22.1, 13.1, 7.9 and 56.7 μM/g of tissue. Creatine phosphate declined rapidly to only 16% of the initial value by 12 hr post‐mortem, and was not detectable by 24 hr. Ortho‐phosphate, lactic acid and total reducing sugars increased approximately 1.5; 6.5, and 2.25 times from their initial levels during 480 hr post‐mortem. Glycogen appeared to be stoichiometrically degraded to lactic acid and reducing sugars, since the sum of these constituents was approximately constant at all times post‐mortem, if expressed in terms of glucose equivalents. Results suggest that the onset of rigor occurred at 12–15 hr post‐mortem. Development of rigor mortis was virtually complete 24 hr after death. The pattern of chemical changes observed with intact beef carcasses subjected to commercial cooling practices is in essential agreement with earlier results with isolated beef muscle strips.An enzymic method for determining ATP levels was compared with the more commonly used method of acid hydrolysis. ATP values at 24 hr post‐mortem were negligible when determined by the enzymic method, but amounted to about 27% of the original level when determined by acid hydrolysis. Reasons for the discrepancy in the two methods are discussed.
The Effect of Selected Anions of Potassium Salts on the Gel Strength of Carrageenan High in the Kappa Fraction
Authors: ZABIK MARY E. , ALDRICH PEARL J. 
Published: August 2006

SUMMARYBreaking‐force‐deformation curves and total energy data were obtained for kappa‐carrageenan gels prepared with increasing concentrations of CH3COOK, KBr, KCl, K3C6H5O7, KNO3, K2C2O4, and K2SO4. Increasing the concentrations of each potassium salt, used in combination with kappa‐carrageenan, produced gels which gave significantly higher breaking‐force and total energy values and lower deformation readings. Moreover, significant differences for all three measures of gel strength occurred among kappa‐carrageenan gels prepared with each normality of the various potassium salts; therefore the anion as well as the cation used as a gelling agent affected the characteristics of the kappa‐carrageenan gels. In general the effectiveness of the potassium salts in producing gels from kappa‐carrageenan, in decreasing order, were: chloride, acetate, sulfate, nitrate, bromide, citrate, and oxalate.
Aldehyde‐Amine Condensation Reaction: A Possible Fate of Carbonyls in Foods
Authors: MONTGOMERY M. W. , DAY E. A. 
Published: August 2006

SUMMARYThe reaction rate of L‐tyrosine ethyl ester with π‐heptanal was determined at 10, 20, 30, and 40°C by following the change in optical rotation. The reaction‐rate data indicate that two consecutive first‐order reactions occur. The apparent energies of activation for the first and second reactions were calculated to be 5.8 and 6.4 kcal, respectively. Infrared spectral data suggest the presence of the imine linkage in the product. Colored pigments of the reaction of glycine with n‐heptanal were fractionated, but the fractions were not pure enough for further study. Alk‐2‐enals were the only class of carbonyls noted in the nitrogen‐free pigments. A mechanism consistent with the available experimental information is proposed for the removal of carbonyls with simultaneous formation of unsaturated‐polymeric pigments in foods.
Pectin Methyl Esterase in the Ripening Banana
Authors: HULTIN H. O. , LEVINE A. S. 
Published: August 2006

SUMMARYThree pectin methyl esterase fractions were obtained from banana pulp by successive extraction with water (Fraction I), a solution of 0.15M NaCl (Fraction II), and a solution of 0.15M NaCl after adjusting the pH of the mixture to 7.5 (Fraction III). The changes in the activities of these fractions during post‐harvest ripening were investigated. The activities of all three fractions increased as the banana skin began to change from green to yellow. Thereafter Fractions I and II remained relatively constant while Fraction III continued to increase in activity throughout the period of ripening studied.