bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Prerigor, Rigor and Postrigor Freezing on Drip Losses and Protein Changes in Chicken Meat
Authors: KHAN A. W. , LENTZ C. P. 
Published: August 2006

SUMMARYTests made with chickens frozen before rigor, during rigor, and after rigor showed that the amount of drip exuded on thawing was greatest in poultry frozen during rigor. The loss of nitrogenous constituents and ribose increased proportionally with the amount of drip. Protein solubility was minimum, and cooking losses maximum, in poultry frozen during rigor. The factors responsible for drip loss in poultry appear to be similar, regardless of the stage of rigor mortis at which the meat was frozen. It is probable that more water froze out of muscle during the state of rigor, causing higher solute concentrations in the tissue. The higher solute concentration in the muscle tissue frozen during rigor may affect the solubility of proteins and their ability to reabsorb water on thawing, and thus affect tenderness and loss of drip.
Reactivity of Malonaldehyde with Food Constituents
Authors: KWON TAI‐WAN , MENZEL D. B. , OLCOTT H. S. 
Published: August 2006

SUMMARYMalonaldehyde and/or substances closely resembling it occur in foods as decomposition products of oxidizing polyunsaturated fatty acids. The reaction of malonaldehyde with various food constituents was studied. In the presence of water, malonaldehyde exists mainly as its nonvolatile enolate anion. As such, it can react with amino acids, proteins, glycogen, and other food constituents to form products in which the malonaldehyde exists in bound form. Aqueous malonaldehyde can be converted to its volatile isomer by acidification only but acid and heat are necessary to release malonaldehyde from its bound state in proteins. These combined observations throw light on problems connected with the quantitative recovery of 2‐thiobarbituric‐acid‐reactive substances (TBRS) in moist foods. Proteins prepared from frozen tuna fish contained appreciable amount of bound TBRS.
The Measurement of Monocarbonyl Classes in Cocoa Beans and Chocolate Liquor With Special Reference to Flavor
Authors: BOYD E. N. , KEENEY P. G. , PATTON S. 
Published: August 2006

SUMMARYMonocarbonyl compounds in unroasted cocoa beans and chocolate liquor were converted to 2,4‐dinitrophenylhydrazones and then separated into methyl ketone, saturated aldehyde, 2.enal, and 2,4‐dienal fractions. In most comparisons the aldehydes were more concentrated in liquor than in unroasted beans, which contained more ketone. Over 30 derivatives, several within each class, were detected on thin‐layer plates. Spot densities were most intense in the region between the C4 and C7 standards. Differences among Accra, Arriba, and Bahia varieties involved relative concentrations of individual compounds rather than the presence or absence of specific carbonyls. Regeneration of carbonyls revealed each class to be a potent reservoir of aroma‐emitting compounds. Methyl ketones were cheese‐like; saturated aldehydes, waxy and fruity; 2.enals, oxidized, painty, and like old meat; 2,4‐dienals, nutmeg and spicy. From the quantitative data it was concluded that each carbonyl class is an important contributor to chocolate aroma.
Isolation and Spectral Characterization of Coumarins in Florida Grapefruit Peel Oil
Authors: FISHER JAMES F. , NORDBY HAROLD E. 
Published: August 2006

SUMMARYNine coumarins were isolated from Florida grapefruit peel oil. Some of their physical properties are given. Bergamottin, limettin, bergapten, and two formylated coumarins found during this investigation have not been reported previously in grapefruit.
The Changes of “Myosin B” (“Actomyosin”) During Storage of Rabbit Muscle. II. The Dissociation of “Myosin B” into Myosin A and Actin, and its Interaction with ATP
Authors: FUJIMAKI MASAO , ARAKAWA NOBUHIKO , OKITANI AKIHIRO , TAKAGI OSAMU 
Published: August 2006

SUMMARYTo elucidate the changes of “myosin B” during storage of rabbit muscle, investigation was made of the dissociation of “myosin B” into myosin A and actin, their content of “myosin B,” and the interaction of “myosin B” with ATP. The approximate contents of myosin A and actin in “myosin B” were variable, showing a maximum content of actin in “myosin B” extracted from the muscle at 2 days after slaughter. This can also be inferred from changes of viscosity and the salting‐out curve of “myosin B,” as recently shown. Moreover, the interaction between actin and myosin A in “myosin B” became less strong with the progress of aging.
Red and White Fiber Content and Associated Post‐Mortem Properties of Seven Porcine Muscles
Authors: BEECHER G. R. , CASSENS R. G. , HOEKSTRA W. G. , BRISKEY E. J. 
Published: August 2006

SUMMARYThe red fiber content of several porcine muscles was estimated by a histochemical method (affinity for Sudan Black B due to high intracellular lipid content) and a biochemical method (high succinic dehydrogenase activity). Even though the muscles varied widely in total lipid content, the histochemical method was comparable to the biochemical method in categorizing porcine muscles as red or white. Red muscles (> 40% red fibers) contained greater myoglobin concentrations and generally had longer post‐rigor sarcomeres than white (< 30% red fibers) muscles. Interrelationships of percent red fibers, succinic dehydrogenase activity, fat content, glycolytic rate, and post‐rigor contraction state were discussed.
Isolation of Mucoprotein in Bovine Skeletal Muscle
Authors: McINTOSH ELAINE NELSON 
Published: August 2006

SUMMARYA mild method for the isolation of mucoprotein from bovine skeletal muscle is described. Minced skeletal muscle was extracted twice with neutral 0.6M KCl. The washed stromal residue was extracted twice with acetone, air‐dried, and pulverized. The stromal residue powder was extracted twice with 10% CaCl2. The pooled CaCl2 extracts were added to 1.5 volumes ice‐cold ethanol and refrigerated. The crude mucoprotein precipitate was obtained by centrifugation, and suspended in 5% sodium acetate. After extraction for 24 hr at 4°C, the mucoprotein suspension was filtered through Celite and purified. The final dried product was pulverized to a light tan powder. Dissolved in phosphate buffer, it gave a viscous milky‐white solution. Quantitative hexosamine and nitrogen values obtained at each major step of the isolation procedure are given, and their significance is discussed. Less than 10% of the total stromal residue hexosamine is ex‐tractable by CaCl2. The CaCl2‐extractable fraction was isolated and purified and designated the “soluble mucoprotein fraction.” Hydrolysates of this fraction were analyzed by paper chromatography. The consistent observation of galactosamine and glucuronic acid indicated that chondroitin sulfate was present. Glucosamine was also noted consistently, along with galactose, but their presence was not easily explained.
Anthocyanin Pigments in the Hybrid Grape Variety Rubired
Authors: SMITH RODNEY M. , LUH B. S. 
Published: August 2006

SUMMARYThe anthocyanins in Rubired grapes were extracted with 0.2% methanolie HCI, partially purified by adsorption on a Dowex‐50 W× 4 cation‐exchange column, eluted from the washed resin with acidified methanol, and the individual pigments separated by paper chromatography in two dimensions with n‐butanol‐ acetic ‐acid‐water (BAW 4:1:5 v/v) and acetic acid‐water‐cone HCl (AWH, 15:82:3) as solvents. The purified pigments were identified by their Rt values, the sugar moiety, partial acid hydrolysis, alkaline degradation products of the aglycoue, fluorescence under ultraviolet radiation, and absorption spectra. The pigments, in decreasing order of photodensitometer readings, were malvidiu 3,5‐diglucoside, peonidin 3,5‐diglucoside, malvidin 3‐monoglucoside, peouidin 3‐monoglucoside, delphinidin 3‐monoglucoside, petunidin 3‐monoglucoside, petunidin 3,5‐diglucoside, malvidin 3,5‐diglucoside acylated with p‐coumaric acid, malvidin 3‐monoglucoside acylated with p‐coumaric acid, peonidin 3‐monoglueoside acylated with p‐coumaric, and delphinidin 3,5‐diglucoside.
The Formation of Persistent Toxic Chlorohydrins in Foodstuffs by Fumigation with Ethylene Oxide and with Propylene Oxide
Authors: WESLEY F. , ROURKE B. , DARBISHIRE O. 
Published: August 2006

SUMMARYUnder conditions for effective fumigation with ethylene oxide or propylene oxide these reagents can combine not only with moisture but also with chlorine from the natural inorganic chloride content of foodstuffs, whereby the corresponding chlorohydrins are formed. Concentrations of ethylene chlorohydrin up to about 1000 ppm were found in whole spices and ground spice mixtures after commercial fumigation with ethylene oxide. These chlorohydrins are very toxic substances by all accounts; they also are sufficiently involatile and unreactive chemically to be persistent under food processing conditions.
Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter
Authors: HERRING H. K. , CASSENS R. G. , RRISKEY E. J. 
Published: August 2006

SUMMARYInterrelationships of fiber diameter, sarcomere length, and tenderness were studied in 12 bovine muscles of horizontally placed and vertically suspended carcass sides. In comparison with the horizontally placed sides, the vertically suspended sides had greater sarcomere lengths in the psoas major, latissimus dorsi, and rectus femoris muscles. Conversely, vertical suspension permitted the longissimus dorsi, gluteus medius, adductor, biceps femoris, and semitendinosus muscles to shorten in sarcomere length. In general the differences in sareomere lengths of muscles (between sides) were associated (r=–.82 P <.01) with differences in fiber diameter. Differences in fiber diameter (between sides) were highly related to differences in shear force (r= .73, P <.01, as were differences in sarcomere length (T = ‐.80, P <.01). When museles shortened, there were corresponding decreases in sarcomere length, increases in fiber diameter, and decreases in tenderness.
Scoring vs. Comparative Rating of Sensory Quality of Wines
Authors: BAKER G. A. , OUGH C. S. , AMERINE M. A. 
Published: August 2006

SUMMARYOne hundred and fifty wines of different types and regions were scored by 11 experienced judges by two methods (scoring and comparative rating). It was thought that the second method (which included a reference wine) would give more stable and consistent results than the standard method. For some categories of wines the standard method resulted in more stable and consistent responses, but for other categories the reverse is true. For some judges and for some categories of wines the two methods were practically identical. The reactions of the judges to the two methods varied greatly.
Effect of Hypoxanthine on the Flavor of Fresh and Stored Low‐Dose‐Irradiated Petrale Sole Fillets
Authors: SPINELLI JOHN 
Published: August 2006

SUMMARYDilute aqueous solutions of hypoxanthine were found to he predominantly hitter. Triangle tests showed, however, that the addition of hypoxanthine to fresh and stored low‐dose irradiated petrale sole containing less than 106 bacteria per gram did not alter flavor. Flavor alteration due to added hypoxanthine was detectable in the irradiated fish only when the total bacterial counts exceeded 106.
Changes in Chlorophylls and Spectrally Related Pigments During Ripening of Capsicum frutescens
Authors: SCHANDERL S. H. , LYNN DENISE Y. C. 
Published: August 2006

SUMMARYHungarian yellow wax peppers (Capsicum frutescens) were selected at progressive stages of ripening. During these turning stages, compounds appeared which were separated by two‐dimensional thin‐layer chromatography and their spectra determined. Chlorophylls a and b and five or more pink fluorescent compounds were detected at different ripening stages of the immature fruit. Two compounds were the last to disappear and are thought to be somewhat more stable degradation products of chlorophylls n and b. No pink fluorescent compounds were found in the fully mature pepper.
Equilibrium Vapor Pressure of Frozen Bovine Muscle
Authors: DYER DAVID F. , CARPENTER DEWEY K. , SUNDERLAND J. EDWARD 
Published: August 2006

SUMMARYAn experimental study of the equilibrium vapor pressure of frozen bovine muscle is presented for a temperature range of −23°C to −1°C. Measurements are presented for round, sirloin, and T‐bone steak. The results show that the equilibrium vapor pressure of beef is approximately 20% lower than the vapor pressure of pure ice at the same temperature. An interpretation of the experiments attributes the vapor‐pressure depression to dissolved solute species in the frozen liquid phase of the beef muscle. To determine the role of the solid meat matrix in the vapor‐pressure depression, experimental measurements are also presented for the vapor pressure of the frozen liquid phase, which can be mechanically removed from the meat by squeezing at room temperature. The vapor pressure of this phase at a given temperature lies between that of beef muscle and pure ice. This result is interpreted by the use of a simple model which idealizes the beef muscle as a cross‐linked ionic network which contains not only soluble and mobile ionic species but also ions and other hydrophilic groups which are permanently attached to the network. Because of the presence of these permanently attached groups, more solute particles are present in the frozen liquid phase when it is incorporated in the meat matrix than when it is removed. Since the magnitude of the vapor‐pressure depression increases with the concentration of dissolved solute species, the depression is greater when the meat matrix is present. These ideas are consistent with the observed temperature coefficient of the vapor pressure, which is larger for frozen beef muscle than for the separate frozen liquid phase.
Chlorophylls a and b in Green Vegetables: A Comparison of Procedures
Authors: NUTTING MARVEL‐DARE , BECKER ROBERT 
Published: August 2006

SUMMARYA critical comparison was made of a resin separation and two sets of equations for quantitative determination of chlorophyll a and chlorophyll b and pheophytin a and pheophytin b in green vegetables. Each of the three procedures proved equally good, depending on the product analyzed, the time available, and whether the results are desired as total chlorophyll or chlorophyll a/b ratios.
A Physiological Basis of Taste Sensation
Authors: BEIDLER LLOYD M. 
Published: August 2006

SUMMARYTaste stimuli are adsorbed to the receptors of taste buds. This leads to a change in the receptor membrane permeability and an excitation of the taste nerves. The quantitative relation between the magnitude of taste receptor response and the concentration of the stimulus can be expressed by a hyperbolic equation. Application of this equation to human taste responses is useful for further predictions and generalizations.
Characterization of Mucoprotein in Bovine Skeletal Muscle
Authors: MCINTOSH ELAINE NELSON 
Published: August 2006

SUMMARYMucoprotein was isolated from bovine skeletal muscle by extraction with CaCl2, and characterized. The results indicate that chondroitin sulfate is the sole mucopolysaccharide present in bovine skeletal muscle. It is linked to a protein that contains the same carbohydrate prosthetic grouping, regardless of method of isolation. This carbohydrate portion contains glucuronic acid, glucosamine, and galactose. It appears that virtually all of the mucopolysaccharide is protein bound. The mucoprotein is acted upon by hyaluronidase, papain, and lysozyme. The complex was non‐heat‐coagulable, a property typical of glycoproteins. A commercial preparation of chondroitin sulfate from bovine tracheal cartilage was also studied. It was found to contain a mucoprotein complex which was similar to that isolated from bovine skeletal muscle.
Effects of pH and Temperature on the Carbonyls and Aromas Produced in Heated Amino Acid‐Sugar Mixtures
Authors: EL'ODÉ KARAM E. , DORNSEIFER THEODORE P. , KEITH ELIZABETH S. , POWERS JOHN J. 
Published: August 2006

SUMMARYSolutions of glycine, glutamic acid, lysine, methionine, and phenylalanine adjusted to pH 6.5 were reacted separately with glucose, fructose, maltose, and sucrose at 100 and 180°C. Some of the aromas generated were reminiscent of foods, whereas others were distinctly unpleasant. Ethanal, propanal, acetone, isobutanal, aerolein, butanal, 2‐butanone, 2,3‐butane‐dione, erotanal, 2‐pentanone, and heptanal were identified as end products in one or more of the 20 mixtures. The glutamic acid‐glucose mixture was also heated at 100 and 180°C after being adjusted to pH 5.0 and 8.0. Of the compounds above, isobutanal and heptanal were not formed. Pentaual was formed at 100° but not at 180°C. A synthetic potato medium containing glucose and glutamic acid heated at 100°C yielded ethanal, propanal, acetone, butanal, 2‐butanone, 2,3‐butanedione, and crotonal. A potato extract heated at 180° differed from the synthetic potato medium heated at 100° in the products formed. Not formed were 2‐butanone and 2,3‐butauedione; pentanal, heptanal and hexen‐l‐al were formed. In all, 85 carbonyls were detected in the various mixtures or substrates.
Structure of Spores of Rough and Smooth Variants of Bacillus Stearothermophilus with Special Reference to Their Heat Resistance
Authors: ROTMAN Y. , FIELDS M. L. 
Published: August 2006

SUMMARYA single‐cell method was used to separate two variant forms of Bacillus stearothermophilus. The heat resistance of rough and smooth variant spores was determined. The D250°F values for the smooth and rough variants were respectively 2.32 and 1.42 min. Thin sections of spores of both variants revealed that there were three layers in the spore wall of both variants. In the smooth variant, however, these layers adhere together whereas in the rough they separated. Also, the spore wall was thicker in the smooth variant than in the rough variant. Immediately adjacent to the spore wall of the smooth variant was a “two‐layer” area of less electron density than the spore wall. The cortex was thicker in the rough variant than in the smooth. The spore core wall, or a layer surrounding the core of the spore, was present in the rough variant hut not in the smooth.
Certain Physiological and Biochemical Changes in Greenhouse‐Grown Tomatoes (Lycopersicon Esculentum Mill.)
Authors: DALAL K. B. , SALUNKHE D. K. , OLSON L. E. 
Published: August 2006

SUMMARYTomatoes of V. R. Moscow and Fireball varieties grown in a greenhouse varied markedly from previously reported data on field‐grown lots of the same varieties with regards to total titratable acidity, color development, free reducing sugars, pectins, volatile reducing substances (VRS), organic acids, and ascorbic acid. Concentrations of all the nonvolatile attributes except total titratable acidity (%) were low as compared with field‐ripened tomatoes. Lower concentrations of VRS, organic acids (mg/100 g), and sugars (%) considerably affected flavor, aroma, and taste in greenhouse tomatoes. Color (beta‐carotene and lycopene) development was defective. In general, tomatoes grown in the greenhouse were “flat” and tasteless.
The Effect of Pre‐Slaughter Environmental Temperature and Post‐Mortem Treatment Upon Some Characteristics of Ovine Muscle. I. Shortening and pH
Authors: COOK C. F. , LANGSWORTH R. F. 
Published: August 2006

SUMMARYA study was made of the effect of various postmortem incubation temperatures upon some physical and chemical characteristics of ovine muscle obtained from animals subjected, before slaughter, to various environmental temperatures. Unfrozen and pre‐rigor frozen muscles were studied.Pre‐slaughter treatment did not significantly affect muscle shortening or pH after 24 hr of incubation of unfrozen or pre‐rigor frozen muscle. Incubation temperatures significantly influenced the rate of change of pH and shortening as well as the final values obtained after 24 hr. These values were also affected by pre‐rigor freezing and subsequent thawing. Minimum shortening in unfrozen muscle occurred at incubation temperatures between 5 and 20°C. For pre‐rigor frozen muscle, shortening values increased with increasing thawing temperatures. Unfrozen and pre‐rigor frozen muscle incubated at temperatures between 0 and 40°C showed similar pH patterns after 24 hr, with minimum values for temperatures between 5 and 20°C.
The Relation of Structure to Antioxidant Activity of Quercetin and Some of Its Derivatives I. Primary Activity
Authors: LETAN A. 
Published: August 2006

SUMMARYThe primary antioxidant activity of quercetin and some of its derivatives was studied in the 36–70°C range in dry systems, using two fatty‐ester substrates, respectively with linoleate and linolenate, as the main constituent undergoing oxidation. Metal contamination was avoided as far as possible, and any residual traces of metals in the thoroughly purified esters were chelated with citric acid.Methylation of the 3, or 5, or 3 and 7, or 5 and 7 hydroxyls of the quercetin molecule led to considerable reduction of the antioxidant activity, while reduction due to methylation of the 7 hydroxyl was slight. Methylation of the 3′, or 4′, or 3′ and 4′ hydroxyls, or of any single hydroxyl of the B ring, and of an additional hydroxyl or hydroxyls of the A ring, led to a drastic reduction (to 11% or less); the 3,7,3′,4′ tetramethoxy derivative was found to be completely inactive. Hydrogenation of the 2,3 double bond resulted in an antioxidant (dihydroquercetin) with only about half the activity of qnercetin.The primary antioxidant activity of quercetin seems to be a function of the molecule as a whole and cannot be regarded as an additive property of active hydroxyls. The effect produced by methylation of a particular hydroxyl may, however, be related to the probability of formation of a stabilized free radical by the hydroxyl in question.The type of the substituted alkyl radical had little or no effect on the activity of the derivative, but replacement of a hydroxyl with hydrogen failed to produce the same effect as methylation of the same hydroxyl.No indication was found of pro‐oxidant activity of the meta‐hydroxyl grouping in the A ring.
The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose
Authors: SUGISAWA HIRQSHI , EDO HIROSHI 
Published: August 2006

SUMMARYThis paper describes separation and identification of oligosaccharides in caramel made by heating glucose at 150°C without a catalyst. Kojibiose, sophorose, nigerose, laminaribiose, maltose, cellobiose, isomaltose, gentiobiose, and 1,6‐anhydroglucose were isolated, and identified as their crystalline β‐acetates from the pyrolysate of glucose. Trehalose, isomaltotriose, and panose were tentatively identified by paper chromatography and paper ionophoresis.