bluuebunny/crossref_metadata_2025_split huggingface dataset:
A Modified Sample Holder for Determining Viscosity of a Diphasic Fluid
Authors: McCOLLUM J. P. , FODA Y. H. 
Published: August 2006

SUMMARY— A sample holder was constructed to prevent separation in a diphasic fluid during the determination of viscosity with a disc‐spindle viscometer. The holder consists of inner and outer cups separated with spacers. A magnetic stirrer causes fluid being tested to move through holes in the bottom, up around the outside, and over the top of the inner cup, creating a slow downward movement past the spindle. The movement is adjusted to a rate just sufficient to maintain a homogenous mixture and give a maximum stabilized shearing stress.Shearing stress was unaffected by direction of rotation of the stirrer. The agitation required for tomato juice apparently had but little effect upon shearing stress as indicated by tests with Newtonian fluids.The modified sample holder was used to determine viscosity of juices of several varieties varying in fruit characteristics. large differences were shown, but no relationship between fruit firmness and viscosity was apparent.
A Procedure for Gas Chromatographic Analysis of Free Amino Acids in Meats
Authors: SATTERLEE L. D. , LILLARD D. A. 
Published: August 2006

SUMMARY— A gas liquid chromatography (GLC) procedure was developed to quantitatively measure the free amino acid content of meat and meat products. The amino acids were extracted from the meats with water and purified using dialysis and ion exchange chromatography. n‐Butyl N‐trifluoro‐acetyl amino acid derivatives were prepared and analyzed on the gas chromatograph. Factors used for quantitative purposes were calculated using the peak areas and concentrations of known amino acid derivatives.The isolation and purification procedures were able to remove all carbohydrates, proteins, and 98% of all inorganic salts from the amino acid solutions. Eleven of the common amino acids were completely resolved using the GLC condition described in this investigation. In addition, three GLC peaks contained two amino acids each. The procedure was able to detect free amino acid in sausage in concentrations as low as .01mg/g.
Irradiation Effects on the Ripening of Kent Mangoes
Authors: DENNISON R.A. , AHMED E.M. 
Published: August 2006

SUMMARY— Kent mango fruit irradiated with 0, 100, 200, and 300 Krad were ripened at 20°C for 0, 4, and 8 days.Irradiated mangoes were less firm than control fruit immediately after irradiation, but fruit softening due to ripeness was more pronounced than softening induced by irradiation. Irradiated fruit contained higher water‐soluble and lower Versene‐vinsoluble pectic fractions as compared to unirradiated fruit. NO differences were observed in the content of the Versene‐soluble fraction among all irradiation dosages. Higher PE activities were exhibited by the irradiated fruit throughout the ripening period. Irradiated fruit contained higher AIS and lower soluble solids than control fruit. No differences in sucrose content due to irradiation were observed, but there were less reducing and total sugars at the 300 Krad dose as compared to other dosages.Changes in pectic fractions and PE activity were more pronounced immediately following irradiation in comparison to those occurring during ripening. The increase in soluble solids as well as sucrose, and the decrease in AIS, titratable acidity, reducing sugars and firmness during ripening proceeded at faster rates in control fruit than in the irradiated fruit. These variable rates of change were reflected by the significant irradiation dose and storage duration interactions.Results suggest that irradiation induces a delay in ripening of Kent mangoes.
Biochemical and Quality Changes Occurring During Freezing of Poultry Meat
Authors: KHAN A. W. , van den BERG L. 
Published: August 2006

SUMMARY—Comparative studies on muscle from fresh (unfrozen) and freshly frozen chickens showed that freezing caused small, but detectable changes in eating quality and that changes in muscle proteins during freezing depended on freezing rate. Slow freezing caused a larger loss of drip on thawing, a larger loss of nitrogenous constituents and nucleic acid derivatives to the drip, and a larger loss of water‐holding capacity of meat, than fast freezing. In addition, slow freezing, as compared to fast freezing, increased proteolysis and caused a greater decrease in the adenosine‐triphosphatase activity of myofibrillar proteins. Taste panel comparisons of fresh and frozen chicken meat showed that freezing caused a significant change in the odor of uncooked breast and leg meat and a decrease in tenderness of cooked breast meat. The results suggest that rapid freezing preserves the integrity of muscle proteins to a greater extent than slow freezing.
Studies on Salting and Drying Fish. I. Equilibrium Considerations in Salting
Authors: DEL VALLE F. R. , NICKERSON J. T. R. 
Published: August 2006

SUMMARY—The following variables were determined at equilibrium between fish muscle and brine, all as functions of the salt concentration in the brine: salt concentration in the muscle, based on the volume of the muscle; salt concentration in the tissue water of the muscle; distribution coefficient of salt between muscle volume and brine; distribution coefficient of salt between muscle tissue water and brine. Secondary variables which further described the salting equilibria were also found as functions of salt concentration in the brine as follows, all based on unit weight of non‐salt solids in the salted muscle: weight of salt (S/NSS), weight of water (W/NSS), and volume (V/NSS).The salt concentration based on the muscle volume was found to increase continually with increasing brine concentration, as did the salt concentration in the tissue water and the salt content expressed as S/NSS. The distribution coefficient based on the muscle volume and the water and volume contents (W/NSS) and (V/NSS) were found to increase at first, pass through a maximum, and then decrease, all with increasing brine concentration. Within the limits of experimental error, the salt concentration in the tissue water was found to equal the salt concentration in the brine, so that the distribution coefficient calculated on this basis was always equal to unity and was independent of the salt concentration in the brine.The volume per unit weight of non‐salt solids (V/NSS) was found to be a direct linear function of the water content per weight of non‐salt solids (W/NSS) at all temperatures studied. Little difference was found between the equilibrium salting variables when salting was carried out at 5 and at 25°C; on the other hand, possibly due to “cooking” or heat denaturation of the muscle with consequent loss of water at that temperature, all variables were considerably lower when salting was carried out at 37°C. The “mean molar activity coefficient” of sodium chloride in fish muscle was determined as a function of salt concentration in the muscle. It was found to be always greater, and to vary more sharply with salt concentration, than the corresponding activity coefficient of salt in aqueous solution.
Irradiation Induced Gases in Packaged Foods. I. Identification and Measurements
Authors: PRATT G. B. , KNEELAND L. E. , HEILIGMAN F. , KILLORAN J. J. 
Published: August 2006

SUMMARY—If foods are packaged without allowing sufficient headspace, they may show swelling after irradiation. Hydrogen gas evolution is the primary cause of the swelling. Other gases, such as CH4, CO, and CO2, may also be present in small amounts. In model systems, the amount of induced gas was found to vary directly with irradiation dose, and to a lesser extent with the concentration of particular food components. In a study of packaging materials, tinplate and glass had no effect on the type or quantity of gas produced. Packaging in a polyolefin plastic material caused a small increase in H2. Product temperature during irradiation had a pronounced effect on gas production; approximately half as much gas was produced by irradiation at temperatures below O°C as by irradiation above this temperature. A mathematical model for estimating the production of induced gases from proximate analysis successfully predicted gas productions in the five food products investigated.
Post‐Mortem Changes in Protein Extractability in Beef, Pork, and Chicken Muscle
Authors: McINTOSH ELAINE NELSON 
Published: August 2006

SUMMARY—The extractability of beef, pork, and chicken muscle with post‐mortem aging was studied. There was a general increase in viscosity and nitrogen content of the extracts with aging. Extractability of nitrogen and actomyosin reached a maximum at 2 weeks in both beef and pork. In chicken, maximum nitrogen and actomyosin extractability occurred at 4 and 6 days, respectively. Thus, in pork as well as in beef, two weeks' aging apparently are required to complete postmortem changes in muscle protein. The results suggested that chicken should be aged from 4 to 6 days prior to consumption.
Studies on Salting and Drying Fish. II. Dynamic Aspects of the Salting of Fish
Authors: DEL VALLE F. R. , NICKERSON J. T. R. 
Published: August 2006

SUMMARY—The diffusion coefficient for the penetration of salt into swordfish muscle was not constant but depended upon the salt concentration in the muscle and upon the temperature; the coefficient‐salt concentration curve for 25°C had a minimum value at a salt concentration of approximately 1.5 moles/liter and was always lower in fish muscle than in aqueous salt solutions of the same salt concentration as the muscle. Other parameters which also served to characterize the migration of salt in fish muscle were determined as follows: the equivalent conductance of salted fish muscle was found to be an inverse linear function of the square root of the salt concentration in the muscle and to be always lower in muscle than in aqueous solutions of the same concentration as the muscle; the sodium and chloride ion transference numbers, found to be approximately of the same magnitude in muscle and in water, exhibited the same qualitative variation with salt concentration and with temperature in both media.As in aqueous solution, the diffusion coefficient and the equivalent conductance of salt in fish muscle were found to increase with increasing temperature. It was found that experimental values of the diffusion coefficient at a given temperature agreed reasonably well with values predicted by the equation is the diffusion coefficient in the muscle at infinite dilution and γ is the “mean molar activity coefficient” of salt, also in the muscle, at concentration c. The activation energies for salt diffusion in fish muscle and in water at infinite dilution were both found to be of the order of 4700 calories per gram‐mole, a value within the region of hydrogen‐bonding energies.
Antimicrobial Action of Citrus Oils
Authors: SUBBA M. S. , SOUMITHRI T. C. , RAO R. SURYANARAYANA 
Published: August 2006

SUMMARY—The inhibitory effect of essential oils of orange and lemon oil and the antibiotics tylosin and nisin was tested on bacteria and fungi in nutrient media. Though the degree of inhibition varied with the culture, orange oil was a more effective antimicrobial agent than lemon oil. All other conditions being identical, 2, 000 ppm of orange oil had an effect similar to 10 ppm of tylosin, on all the gram‐positive cultures tried, including the spores of Bacillus subtilis. Moreover, orange oil was the only additive that showed inhibition of growth of the gram‐negative cultures, excepting Serratia marcescens. Yeasts, in general, were more sensitive than bacteria to orange oil, the effective dose being 500 ppm, at a cell concentration of 1 million/ml. This was a definite advantage over the antibiotics, which had no action on fungi. Though not so sensitive as the yeasts, the molds were also suppressed by orange oil at 2, 000 ppm. The possibility of using orange oil as a preservative in foods is indicated.
Effect of pH on Fungal Metabolites Used as Indicators of Quality of Foods
Authors: FIELDS M. L. , RICHMOND B. 
Published: August 2006

SUMMARY— Rhizopus nigricans, Mucor sp., Botrytis cinerea. Alternaria tenuis, and Rhizoctonia solani were used to determine the influence of pH 4.0 and 7.0 on the production of metabolites. The media were tested for acetylmethylcarbinol (AMC), ethyl alcohol, volatile acids (expressed as acetic), nonvolatile acids (expressed as lactic), and utilization of sugar. Lactic acid values were the most constant, showing the greatest promise as a single chemical indicator of the fungi tested. The quantities of AMC, ethyl alcohol, and volatile acids varied with the organisms. The influence of pH varied with the organism and the metabolite.
The Maillard Reaction in Food Products Carbon Dioxide Production
Authors: COLE S. J. 
Published: August 2006

SUMMARY—The nonenzymic production of gas in food products stored under tropical conditions can, in many cases, be attributed to the reaction between free amino acids and reducing sugars. Carbon dioxide production in model systems has been studied and its relationship to brown pigment and conjugated unsaturated carbonyl compounds investigated.Over a wide range of pH the variations of sugar, amino acid and temperatures used showed that the type of sugar was the limiting factor in rate of carbon dioxide production rather than the amino acid. Rate increased from disaccharide to hexose to pentose and with rise in pH and temperature. However relative reactivity is a temperature dependent function for lactose and glucose because of the different activation energy involved.Carbon dioxide was formed mainly via the Strecker degradation but it has been demonstrated that another unidentified pathway is available for the formation of carbon dioxide from sugars in the presence of amino compounds.Evidence for the similarities in reaction pathways for the formation of the three end products—carbon dioxide, brown pigment and conjugated unsaturated carbonyl compounds‐is presented. The possibility of using the determination of carbonyl compounds as a sensitive indicator of future spoilage due to gas formation is suggested.
Polyphenolic Compounds in Canned Cling Peaches
Authors: LUH B. S. , HSU E. T. , STACHOWICZ K. 
Published: August 2006

SUMMARY—Cling peaches (Prunus persica var. ‘Halford’) were canned with 36° Brix syrup in no. 2% cans as peeled halves. The polyphenolic compounds were extracted from the drained peaches with 95% ethanol containing 0.1% HCl. The extract was concentrated in a flash evaporator under vacuum to remove the ethanol, and with petroleum ether to remove carotenoids. The polyphenolic compounds were extracted from the concentrate with ethyl acetate and separated by two‐dimensional paper chromatography, with n‐butanol‐acetic acid‐water (4:1:5 v/v) and 2% acetic acid as solvents.Shown to be present in the extract were four chlorogenic acid isomers, five leucoanthocyanidin isomers, catechin, epicatechin, isoflavone, two p‐coumarylquinic acids, and caffeic acid. Chlorogenic acids, leucoanthocyanidins, and catechin were present in larger amount than the others.
Changes in Crystallinity of Cellulose During Dehydration
Authors: SHIMAZU F. , STERLING C. 
Published: August 2006

SUMMARY—Samples of onions and bell peppers were taken during various stages of high‐ and low‐temperature dehydration and lyophilization to ascertain the step‐wise changes that occur in the crystallinity of cellulose. Cellulose crystallizes mainly during the later stages of drying in all three processes, and freezing produces only a minor amount of crystallization. Most of the water loss and loss of rehydration capacity occurs at the start of dehydration. The latter is ascribed to cell death and loss of differential permeability in protoplasmic membranes. Rehydration volume is related to crystallinity of cellulose in these materials within each method of dehydration.
The Carotenoids of Queensland Fruits ‐Carotenes of the Watermelon (Citrullus vulqaris)
Authors: MORGAN R. C. 
Published: August 2006

SUMMARY—Twenty‐one pigments were isolated from the hydrocarbon fraction of watermelon carotenoids. Fourteen of these are naturally occurring carotenes, the remaining seven are stereoisomers and probably artifacts. Lycopene and its neo‐isomers were the major pigments (73.7% and 7.6%, respectively, of the total pigment). Other pigments present in appreciable quantities were phytoene (2.1%), phytofluene (1.4%), beta‐carotene (4.1%), zeta‐carotene (1.6%) and gamma‐carotene (0.4%). Alpha‐carotene, poly‐cis‐lycopenes and an unknown pigment were also present in small quantities.
Volatiles from Delicious Apple Essence—Extraction Methods
Authors: SCHULTZ T. H. , FLATH R. A. , BLACK D. R. , GUADAGNI D. G. , SCHULTZ W. G. , TERANISHI R. 
Published: August 2006

SUMMARY—The organic volatiles in commercial Delicious apple essence were extracted and reduced to an oil by five different extractants: isopentane, diethyl ether, charcoal (with elution by ether), liquid carbon dioxide, and 1,2‐dichloro‐1,1,2,2‐tetrafluoroethane. Identification and quantitative estimation of the maior constituents were made by gas‐liquid chromatography and mass spectrometry. Isopentane and the fluorocarbon were similar in action. Compared with ether they gave lower recoveries, especially for the low‐molecular‐weight alcohols, but they gave extracts with higher concentrations of esters and aldehydes and thus are useful for further composition studies. Liquid carbon dioxide gave an extract similar to that given by ether.Adsorption on charcoal gave generally good recoveries and was outstanding for alcohols. Panel tests indicated that the low‐molecular‐weight alcohols have only minor importance, if any, to apple aroma. A major proportion of the principal aroma‐bearing constituents was extracted by the methods used.
Heat Induced Changes of Moisture in Turkey Muscles
Authors: ROGERS PATRICIA J. , GOERTZ GRAYCE E. , HARRISON DOROTHY L. 
Published: August 2006

SUMMARY—Effects of end point temperature in unheated (10°C) muscle and muscle heated (dry heat, 176°C) to 25, 35, 45, 55 and 65°C on moisture measured by selected methods, Warner‐Bratzler shear values, and pH values of breasts and thigh‐legs from tom turkeys were investigated. Also, rate of heat penetration, temperature differentials, and post‐oven temperature increases of breasts and thigh‐legs were noted.Increase in temperature in each of three positions in breasts and thigh‐legs tended to follow a similar pattern for all pieces of the same type. End point temperature significantly (P = 0.05) affected anterior‐posterior, and posterior‐mid‐position temperature differentials in breasts, but affected only distal‐mid‐position temperature differential in thigh‐legs. Post‐oven temperature increases decreased with increase in end point temperature, and were significantly (P = 0.05) different between 35 and 45°C for breasts, and for all temperatures except between 4.5 and 55°C for thigh‐legs.Mean data for the majority of measurements of moisture indicated that greatest changes occurred between 10 and 25°C. Weight losses, heating time, pH values, Warner‐Bratzler shear values for gluteus medius (GM), “immobilized water” for semimembranosus (SM), and percentage moisture in expressed centrifuged Juice (ECJ) from ground light muscle gradually increased as the end point temperature increased to 65°C. whereas “loose water” and shear values in pectoralis major (PM) increased only to 45°C.Total moisture (TM), percentage moisture in centrifuged muscle (CM) of ground light and ground dark composite muscles, and expressible moisture index (EMI) for PM and SM gradually decreased as the end point temperature increased. No consistent pattern with end point temperature was observed for “loose water” for SM, “immobilized water” for PM or for volume of ECJ and percentage moisture in ECJ from ground dark muscle.The two methods of calculating EMI and measuring TM were closely related. Press methods for measuring moisture were not definitely related to any other moisture measurements. Also, weight losses, pH and shear values were not related to the majority of moisture measurements.
Effects of Microwaves on Egg White. I. Characteristics of Coagulation
Authors: BALDWIN RUTH E. , MATTER JILL C. , UPCHURCH RUTH , BREIDENSTEIN DIANA MERRILL 
Published: August 2006

SUMMARY—Coagulation proceeded from the center to the outside of the albumen with electronic exposure, and with conventional heat coagulation progressed from the exterior to the interior. Distribution of dye during heating suggested some transfer of heat by convection in both methods, although heating by microwaves is understood to be chiefly a radiation phenomenon. Albumen held in an ice bath appeared to coagulate at a lower temperature when microwaves rather than a thermostatically controlled burner caused the heat. Egg white, heated electronically to 54.9°C, appeared to be more viscous than that heated conventionally to the same temperature.When egg white was diluted with water, there was less increase in tenderness of the gels cooked electronically than in those cooked conventionally. As dilution with water was increased in egg white cooked in the electronic range, the final temperature of the coagula decreased. Conversely, with increased dilution, progressively higher final temperatures were attained in conventionally cooked gels. The electronic method resulted in less evaporation, although within methods amount of dilution did not affect degree of evaporation.Tenderness of gels increased when egg white was adjusted to the acidic pH range regardless of the method of heating. No differences were found in relative viscosity, percent transmittance, and time to reach 59°C between egg whites exposed to microwaves while thermal response was prevented, and those not exposed to microwaves.
Studies on mechanical factors affecting dough development *
Authors: HEAPS P. W. , WEBB T. , EGGITT P. W. RUSSELL , COPPOCK J. B. M. 
Published: August 2006

Summary. Doughs of wheat flour, salt and water have been mixed at various rates and to various levels of mechanical work input. Rheological tests have confirmed that there exists a definite level of work input which gives maximum dough development for any one flour; the results suggest, moreover, the existence of an optimum rate of work input for producing the most stable dough and the best bread.Baking tests have been used to relate the rheological parameters of the doughs with their baking performance.
Histochemical Observations of Porcine Muscle as Related to Lipid Accumulation
Authors: ALLEN E. , BRAY R. W. , CASSENS R. G. 
Published: August 2006

SUMMARY—Four porcine muscle fiber types were determined on the basis of histochemical tests. Lightweight boars had a significantly higher percentage of β‐hydroxybutyric‐dehydro‐genase‐positive fibers in the longissimus dorsi than did gilts. Heavyweight boars had significtanly more esterase‐positive fibers in all muscles sampled (except gluteus medius) and significantly more β‐hydroxybutyric‐dehydrogenase‐positive fibers in the longissimus dorsi than either barrows or gilts. The number of esterase‐positive fibers in all four muscles from boars tended to be higher in the heavyweight than in the lightweight group, with the difference being significant for the dark biceps femoris. The trend between weight groups was opposite for all muscles from barrows and gilts. The quantity of intramuscular lipid in the longissimus dorsi increased with slaughter weight and tended to be lowest in the boars. It was postulated that the tendency for a greater accumulation of intramuscular lipid in the longissimus dorsi muscle of barrows and gilts than in boars could be attributed partially to the smaller percentage of fibers positive for enzymes (esterase and β‐hydroxybutyric dehydrogenase) necessary in removing lipid from muscle. Differences were noted between light and dark muscles in the distribution and size of blood vessels.