bluuebunny/crossref_metadata_2025_split huggingface dataset:
Variable effects on egg yolks and yolk lipoprotein fractions of feeding methyl sterculate to hens: Periodic changes in lipid composition and gelation temperature
Authors: Shenstone F. S. , Burley R. W. 
Published: November 2006

AbstractAs part of a study of the reasons for the large effects of a small dietary supplement of methyl sterculate on the physical properties and lipid composition of hen's egg yolk, individual yolks from sterculate‐fed hens have been examined. These yolks set to a firm gel on cooling in the range 20‐0 °C, but there were large variations in eggs from different hens that were accompanied by variations in the proportion of saturated fatty acid residues in the yolk lipids. Gel formation was reversible on immediate rewarming but prolonged storage at low temperature caused irreversible alterations. Diluted yolk showed analogous changes in viscosity on cooling and provided a convenient model system for examining the effect of pH, ionic strength, and the action of trypsin. From these results it is concluded that the protein of the high‐lipid low‐density lipoprotein of yolk is directly involved in the gelation of the yolk. A series of eggs laid by one sterculatefed hen over 30 days showed large and possibly periodic variations in the lipid composition and gelation temperature of the yolks. These results and some data from other hens suggested that large variations in yolk properties accompany a high response to sterculate feeding.
The nutritive value of porcine blood plasma concentrates prepared by ultrafiltration and spray Drying
Authors: Delaney Rory A. M. 
Published: November 2006

AbstractConcentrated solutions of porcine blood plasma proteins, prepared by centrifugation and ultrafiltration4 were spray dried directly at air inlet temperatures of 154, 170.3, 225 and 243.2 °C. Spray dried concentrates contained ca 86–90% protein, ca 2–7% moisture and ca 5% minerals. The overall amino acid composition of the plasma proteins compared favourably with that of FAO whole egg protein.12 Although the values of essential amino acids generally fell below the egg values, the only serious limitations were in the content of isoleucine (less than half of the egg value). The chemical score (CS) and essential amino acid index (EAAI) were 49.1 and 70.1 respectively. Rats fed on a diet containing plasma concentrate as the sole protein source showed a net weight increase. NPU carcass for plasma protein was 65.8 ± 1.9 compared with a value of 72.1 ± 0.4 for a casein control. An inverse correlation between denaturation status of plasma proteins and spray drying temperature was found. The percent denaturation as measured on pH 4.0 filtrates increased from 8.4% at an air inlet temperature of 154 °C to 48.6% at a temperature of 243.2 °C. A similar inverse relationship was found between the available lysine content of plasma proteins and spray drying temperature. A maximum decrease in percent lysine availability of 16% was found at an air inlet drying temperature of 243.4 °C.
Concentrations of some sulphonates derived from sulphite in certain foods and preliminary studies on the nature of other sulphite derived products
Authors: Wedzicha Bronislaw L. , McWeeny David J. 
Published: November 2006

AbstractThe amounts of 3‐deoxy‐4‐sulpho osuloses present in a number of commodities, in which sulphur dioxide is a permitted additive, have been measured. This is the first reported quantitative analysis of “stable” organic products, derived from sulphite, in a food. The amounts measured reflect the chemical composition of the food and the treatment it receives after sulphite addition. By reaction with other food components, 3‐deoxy‐4‐sulpho osuloses can give rise to other sulphurcontaining products.
Chill storage of mushrooms
Authors: Gormley Ronan 
Published: November 2006

AbstractDegree of whiteness is one of the most important aspects of quality in fresh mushrooms. Tests on the effects of chill storage (1°C) on whiteness of mushrooms showed that both time of putting mushrooms into refrigeration after harvest, and time of removal, had an effect on whiteness both at point of removal and during subsequent storage at ambient temperature. In general, the longer the refrigeration time in a given period of days the whiter the mushrooms. The rate of loss of whiteness at ambient temperature was about the same irrespective of whether mushrooms were stored (1°C) for 0 or 11 days. Mushrooms were placed in six whiteness categories with the aid of a Hunter Colour Difference meter (from excellent L > 93, to very poor L < 69). Mushrooms with L values <80 or <69 were considered as unacceptable from a whiteness point of view at wholesale or consumer levels respectively. These categories confer a degree of objectivity to the results in the chill storage tests.
Texture of beef M. semitendinosus heated before, during and after development of Rigor Mortis
Authors: Dransfield Eric , Rhodes Douglas N. 
Published: November 2006

AbstractSamples of beef M. semitendinosus were heated at different rates at times up to 3 days after slaughter and the texture determined instrumentally. Rapid heating soon after slaughter produced normal shear values for cooked meat but slow heating gave very tough meat. At later times, shear values were unaffected by the heating rate and decreased with increasing time after slaughter. Multivariate analyses of the effects of holding‐time after slaughter, heating rate, pH, sample length and weight before and after heating, showed that variations in shear values of meat heated within 18 h after slaughter were largely due to the combined influences of shortening and of muscle pH after heating.
Chick bioassay of available methionine and methionine plus cystine assay of whole egg, fish meal and caseins
Authors: Njike Michael C. , Mba Akpan U. , Oyenuga Victor A. 
Published: November 2006

AbstractA chick bioassay procedure1 has been used to determine the relative potency of several animal protein concentrates based on live‐weight gains, food conversion efficiency (FCE) or nitrogen retention. In general, the assays were statistically valid and the majority had 95% fiducial limits as narrow as 88–114%. Expressing response as FCE or nitrogen retention did not give better precision than using weight gain alone. The results showed that there are wide differences in available methionine and SAA in fish meals marketed under same the name.
Internal corrosion of tinplate container in canned mango (Mangifera indica) L. Nectar
Authors: Mahadeviah Madegowda , Gowramma Rudrapatna V. , Eipeson Waliaveetil E. , Sastry Lanka V. L. 
Published: November 2006

AbstractMango nectar prepared from Banganapalli variety caused less corrosion than nectar prepared from Badami or Raspuri variety. Degree of corrosion was inversely proportional to the viscosity of nectar. Among different fractions of mango pulp, only organic acid fractions were responsible for corrosion. β‐carotene did not contribute to corrosion. Corrosion was more in pulp and nectar prepared from unpeeled mangoes. The peel contains gallic acid and ellagic acid of which the former acts as accelerator of corrosion. Rutin, catechin and pyracatechol acted as accelerators of corrosion but not quercetin. Leucopetunidin and leucopelargonidin have been tentatively identified in the mango peel and they did not affect the process of corrosion.
Some aspects of the biochemistry and nutritive value of the water melon seed (Citrullus vulgaris, schrad)
Authors: Oyenuga Victor A. , Fetuga Babatunde L. 
Published: November 2006

AbstractThe proximate composition, amino acid profile of the protein, mineral and fatty acid constituents of melon seed were studied by chemical analysis, column chromatography for amino acids and gas chromatography for fatty acids. Two hundred and sixteen, male weanling albino rats of the Wistar strain, 28–30 days old and weighing on the average 50–55 g were used in three experiments to study the protein quality of melon seed meals with and without amino acid supplementation. The raw and fried undefatted melon seed meals (RUM and FUM), had crude protein and fat contents of between 31–37% and 54–57%, depending on the variety, while the raw and fried defatted meals (RDM and FDM) had 69–78% and 1.1–2.7% respectively. Crude fibre levels were low in all samples. Melon seed contained high amounts of Ca, P, Mg, K, Zn and Fe. The fat comprised the following percentage acids: linoleic (52.3–57.9), oleic (13.6–21.7), palmitic (11.1–18.6), and stearic (13.0–16.8). The fairly high iodine value (113.1–118.7) and saponification number (192.8–194.6) confirmed the unsaturated nature of the melon seed oil. Lysine and methionine were the amino acids in shortest supply while threonine was marginal. The tryptophan content (2.21 g/16 g N) was higher than in most other plant protein sources.In studies with rats, the true digestibility of RUM, FUM, RDM and FDM were similar (range, 91–93%) and were comparable to that for soyabean meal (SBM), (91.74%), but lower than for whole hen's egg (WHE), (98.8%). RDM and FDM had superior protein quality indices compared to RUM and FUM. RUM, RDM, FUM, and FDM had p.e.r., n.p.r., n.p.u. and b.v. of 0.33, 1.53, 41.30 and 46.84; 0.93, 2.58, 49.74 and 52.84; 0.75, 2.02, 44.64 and 48.79; and 1.01, 2.67, 50.12 and 54.18 respectively, which were significantly (P<0.05) inferior to those for SBM and WHE (1.91, 3.89, 61.33 and 65.85; and 4.77, 6.14, 94.86 and 96.94). Feeding FDM at increasing protein levels (10, 15, and 20%) resulted in increasing liveweight gains, improved p.e.r. up to 15%, but did not significantly alter the n.p.u. and b.v. Amino acid supplementation of 10% protein FDM diet, confirmed that lysine is the most limiting amino acid in melon seed meal for rat growth, followed by methionine and threonine. The levels of tryptophan and isoleucine were found to be adequate.
Changes in the microbial flora, chlorophenols and chloroanisoles in broiler house litter during a chicken rearing cycle
Authors: Dennis Colin , Mountford June , Land Derek G. , Robinson David 
Published: November 2006

AbstractThe changes in the microbial flora, chlorophenol loss, and chloroanisole production have been studied in the litter from four broiler houses through a single rearing cycle. An increase in species of Scopulariopsis and Aspergillus over the first 4 to 5 weeks of the rearing cycle coincided with a decrease in the levels of 2, 4, 6‐tri‐, 2, 3, 4, 6‐tetra‐, and pentachlorophenols, a rise in pH and moisture content of the litter and a decline in the fungal species normally present in the fresh shavings. The maximum levels of chloroanisoles occurred at approximately the same stage of the rearing cycle as the highest viable count of the predominant litter fungi.
The evaluation of formaldehyde, bronopol, tylosin and pimaricin as additives in simulated silage
Authors: Woolford Michael K. , Wilkins Roger J. 
Published: November 2006

AbstractFormaldehyde, Bronopol, tylosin and pimaricin were tested as silage additives in simulated silage based on laboratory media and microbial inocula. Fermentation was restricted by 33 mM formaldehyde, 1.2 mM Bronopol and 0.2 mM tylosin. Pimaricin had little effect on fermentation but a level of 0.3 mM prevented mould growth when the silages were exposed to air. The antimicrobial effects of formaldehyde and Bronopol, the antibacterial effect of tylosin and the antimycotic effect of pimaricin support the results obtained in earlier work with cultures of silage microorganisms. The concentrations required to prevent growth of lactic acid bacteria were, however, about four times higher than in pure culture tests. The levels of formaldehyde and Bronopol required to prevent fermentation in the simulated silages are, however, less than in needed in the test‐tube silos containing forage.
Spectrophotometric estimation of benzoic and sorbic acids
Authors: Zonneveld H. 
Published: November 2006

AbstractA spectrophotometric method is described for estimations of benzoic and sorbic acids in materials with background absorption in the ultraviolet region. The estimation can be done when both preservatives are present in equal or nonequal ratios. The coefficients of variation (average standard deviation) are 0.23–1.98% for benzoic acid and 0.40–1.58% for sorbic acid. The recovery factors are 95.5–103% for benzoic acid and 81.5–89% for sorbic acid.
Some flavouring constituents of fermented fish sauces
Authors: Dougan James , Howard George E. 
Published: November 2006

AbstractThe aroma of fermented fish sauce comprises three distinct notes, cheesy, meaty and ammoniacal. Analysis showed that the cheesy odour was produced by lower fatty acids and the ammoniacal odour by ammonia and amines. The meatyaroma was much more complicated and was not analysed, but it was shown that it could be produced by atmospheric oxidation of precursors that were still present in mature sauces. Individual fatty acids were determined in sauces at various stages of fermentation and an hypothesis explaining the origin of the acids is deduced from the results.
Cactaceae mucilage composition
Authors: Saag Lothar Mindt Karl , Sanderson George R. , Moyna Patrick , Ramos Gerardo 
Published: November 2006

AbstractDetermination of the main structural features of the mucilages from Opuntia monacantha, Opuntia nopalea‐coccinillifera, Cereus peruvianus and Wigginsia erinacea by hydrolysis and methylation indicated that these polysaccharides have some similarity to both pectic polysaccharides and gum exudates, and, consequently, may provide an alternative source of industrial raw materials. The chemical composition of the mucilages is consistent with a role in the storage of moisture in Cactaceae and may be used to provide a useful method of taxonomy within the family.
A new technique for trapping and sensory evaluation of flavour volatiles
Authors: Clark Richard G. , Cronin Denis A. 
Published: November 2006

AbstractProcedures are described whereby volatile components of flavour concentrates may be trapped upon elution from either packed or capillary gas chromatographic columns on short lengths of glass porous layer open tubular (PLOT) capillaries containing a layer of alumina or Celite 545. The trapped compounds are subsequently released and their aromas evaluated by grinding up the traps in a small quantity of water. Using a multicomponent “synthetic essence” the best results for the combined trapping and release of compounds were obtained with capillaries containing acid‐washed Celite 545. Although the technique is complementary to the conventional method of “sniffing” eluted peaks it is considerably more versatile than the latter, as it may be used to assess the sensory properties of different separated regions of complete chromatograms after recombination and thus detect interactive and blending effects.
Hop maturation and resin formation. Effects of extended harvestings on subsequent hop crops
Authors: Skinner Raymond N. , Kavanagh Terence E. , Hughes Graham A. , Hildebrand Robert P. , Clarke Brian J. 
Published: November 2006

AbstractCommercial harvestings of hops (Humulus lupuhlus L, var., Pride of Ringwood) were conducted over a 5 week period encompassing normal harvest time. The effect on yield and α‐acid content of the crop was determined, as was the effect on the subsequent crop. Although the yields of hops and α‐acid from the first crop were found to plateau for at least 4 weeks, beginning 2 weeks prior to normal harvest, the time of harvesting exercised a significant effect on the yield for the following season. The magnitude of the effect was generally found to correlate with the length of time between training and harvesting of the initial crop, i.e. the shorter the time, the lower the yield of the subsequent crop.
Factors influencing aerobic deterioration of silages and changes in chemical composition after opening silos
Authors: Ohyama Yoshinobu , Masaki Shigehiko , Hara Shin‐Ichiro 
Published: November 2006

AbstractIn five separate experiments, silages made from Italian ryegrass by eight treatments were transferred into expanded polystyrene containers and the occurrence of deterioration was observed at 25–30 °C and 10–15 °C or 5–10 °C by measuring changes in temperature during 7 days. The treatments were: heavily wilted, slightly wilted, unwilted, and 2% glucose added to unwilted grass—all carried out with and without addition of 0.5% sodium propionate (in one experiment a mixture of 0.08% sodium nitrite and 0.04% hexamethylenetetramine was used instead). Silages tended to be less stable at 25–30 °C than at 10–15 °C ambient temperature, although some were stable even at the higher temperature. At 5–10 °C, no deterioration occurred. No definite relationship was found between occurrence of deterioration and the contents of dry matter or WSC in silage or density in the container. Although deterioration took place more often at pH lower than 4.0, no relationship between pH and deterioration was recognised in the range 4.0–7.0. Silages tended to be more stable when contents of total or lactic acid in fresh matter were high. Silages with no added propionic acid were more susceptible to deterioration but some were unstable even at high propionic acid levels. No aerobic deterioration took place with silages containing more than 0.5% butyric acid. With the deteriorated silages, rises in pH value (except for those with originally high pH), marked decreases in lactic acid and/or WSC were observed. Propionic acid content tended to remain constant in the stable silages but there were a few exceptions. Losses of WSC plus organic acids during deterioration were found to be higher with the silages of high WSC contents. Although changes with the stable silages were generally small, a few of them showed some decrease in WSC and/or organic acids.
Ethyl alcohol levels in apples after deprivation of oxygen and the detection of alcohol vapour in controlled atmosphere stores using indicator tubes
Authors: North C. James , Cockburn Jean T. 
Published: November 2006

AbstractAccidental deprivation of oxygen during controlled atmosphere storage of apples leads to the formation of ethyl alcohol in the fruit tissues and according to Fidler2 if the fruit alcohol can be detected before it has reached 120 mg/100 g, measures can be taken to disperse it and to restore fruit quality. These experiments were designed to show that in apple stores equipped with lime scrubbers alcohol vapour in the storage atmosphere is roughly proportional to the level of alcohol in the fruit. Low levels of alcohol vapour were detected by passing measured amounts of the storage atmosphere through indicator tubes during routine monitoring of gas conditions. The method was found to be unsuitable for stores equipped with activated charcoal scrubbers.
Precursors of the volatile sulphides in spoiling north sea cod (Gadus morhua)
Authors: Herbert Rodney A. , Shewan James M. 
Published: November 2006

AbstractQuantitative analyses of the free sulphur amino acids, cyst(e)ine, methionine, taurine and glutathione in the muscle of spoiling chill‐stored cod, showed that the concentrations of cyst(e)ine and methionine increased until the twelfth day of storage before decreasing rapidly. Only the disappearance of methionine and cyst(e)ine could be correlated with the production of volatile sulphides in the flesh. Taurine, the principal sulphur amino acid present appeared resistant to both microbial and autolytic enzymes, whilst glutathione disappeared before the onset of active bacterial spoilage. The importance of these compounds as odour and/or flavour precursors in white fish is dssed.
Intake by piglets of diets containing cooked potato flake
Authors: Hillyer G. Michael , Whittemore Colin T. 
Published: November 2006

AbstractFeeding trials with 82 individually penned piglets weaned at 21 days of age and with 39 litters of sucking pigs on three commercial farms did not reveal any differences in the growth or feed intake of piglets given diets containing 50, 52 and 58% cooked potato flake as compared with control diets of mixed cereals.
Isolation of an organoarsenic compound present in cod liver
Authors: Lunde Gulbrand 
Published: November 2006

AbstractBy methods based on ion exchange, liquid extraction, gel filtration and thinlayer chromatography, an extract of marine origin has been prepared that contains close to 100% (on dry weight basis) of a water‐soluble organoarsenic compound. As starting material an aqueous extract prepared by enzymic hydrolysis of defatted cod liver has been used. The arsenic compound has been further characterised by i.r. and u.v. spectroscopy. Attempts have also been made at making derivatives of the compound. The organoarsenic compound has a strong absorption at about 260 nm. It also has an infrared spectrum showing aromatic characteristics and hydroxyl‐ and amino functions. By reaction with bistrimethylsilyltrifluoracetamide (BSTFA) the water‐soluble organoarsenic compound is converted to a compound that is soluble in organic solvents. By methylating (dimethylformamide‐diethylacetal) the compound becomes less polar, but is still partly soluble in water.
Analysis of mesocarp and kernel oils from the American oil palm and F1 hybrids with the West African oil palm
Authors: Macfarlane Neil , Swetman Tony , Cornelius J. A. 
Published: November 2006

AbstractThe mesocarp oil of the American oil palm is more unsaturated than that of the West African oil palm. Mesocarp oils obtained from F1 hybrids of these two oil palms exhibit an intermediate degree of unsaturation. Hybrid kernel oils are similar in composition to that of their West African oil palm parent, whereas kernel oils from the American oil palm are considerably more unsaturated and exhibit a unique fatty acid composition among seed fats of the Palmae family.
Effects of gamma irradiation and storage temperature on carotenoids and ascorbic acid content of mangoes on ripening
Authors: Thomas Paul , Janave Machhindra T. 
Published: November 2006

AbstractSynthesis and accumulation of carotenoids in the flesh of Alphonso mangoes on ripening was found to be maximal in fruits stored at tropical ambient temperatures (28–32°C). Gamma irradiation of preclimacteric fruits at 25 krad did not affect the formation of carotenoids. Storage of preclimacteric fruits either irradiated or unirradiated at 7–20°C for 16–43 days caused a substantial reduction in carotenoid formation even when these fruits were subsequently ripened under optimal conditions. Regardless of storage temperature, carotenes always exceeded xanthophylls in the ripe fruits and, in general, irradiated fruits showed higher levels of carotenes in comparison with unirradiated samples. Ascorbic acid loss during ripening was maximum at ambient temperatures while lengthy storage at low temperatures caused a net increase in ascorbic acid levels. Irradiation seemed to accentuate the loss in ascorbic acid during ripening.
A multiple inoculation technique for the screening of fungal isolates for the evaluation of growth and mycotoxin production on agar substrates
Authors: Barr John G. , Downey Gerard A. 
Published: November 2006

AbstractA simple, rapid and quantitative method for the evaluation of radial growth and mycotoxin production by a number of toxigenic fungi on an agar substrate is described. A multiple inoculation technique permits the rapid inoculation of large numbers of fungal isolates which yield concentric colonies of reproducible diameter after 72 h incubation. No significant variation in the amount of toxin produced by colonies derived from replicate inoculations of the same fungus on different Petri dishes was detected. The reproducibility of toxin production by replicate colonies on agar was satisfactory and the efficiency of toxin extraction was not influenced by the concentration of toxin in agar.