bluuebunny/crossref_metadata_2025_split huggingface dataset:
Gas Chromatographic Determination of Pentachlorophenol and Sodium Pentachlorophenate Residues in Fruits
Authors: CHENG KIN WA , KILGORE WENDELL W. 
Published: August 2006

SUMMARYA sensitive procedure for the determination of pentachlorophenol and sodium pentachlorophenate residues on fruits by electron‐capture gas chromatography is described. In this method sodium pentachlorophenate is converted to pentachlorophenol in acid solution prior to analysis. The pentachlorophenol is then methylated with diazomethane, and is analyzed as the methyl ether by electron‐capture gas chromatography. As little as 0.01 ppm can be detected, with recovery values ranging from 76 to 90%.
Evaluation of Objective Methods of Measuring Differences in Texture of Freeze‐Dried Chicken Meat
Authors: BELE LINDA MAY , PALMER HELEN H. , KLOSE ALVIN A. , IRMITER THEODQRE F. 
Published: August 2006

SUMMARYBreast and thigh meat of nine‐week‐old fryers from a commercial source was processed as frozen or freeze‐dried raw or cooked meat. Objective methods were compared with sensory evaluation of texture and juiciness differences in the meat. The effect of freezing temperature (‐23° and ‐191°C) on the quality of freeze‐dried poultry meat and the differing effect of freeze drying on raw and cooked breast and thigh meat were also determined.Freeze‐dried chicken meat was readily distinguished from frozen. Freeze‐dried meat had poorer texture and less juiciness, higher shear resistance, and more expressible liquid than frozen. Cooked chicken meat had significantly higher shear resistance (Allo‐Kramer and Instron) after freeze‐drying than after freezing. The shear resistance tests agreed well with panel judgments of texture and could be substituted for them. However, for meat that was frozen or freeze dried before cooking, the differences in shear resistance were not consistently significant. Freeze‐dried breast meat had larger amounts of expressible liquid (Succulometer) than the frozen. For breast meat this objective test agreed well with panel judgments of juiciness and could he substituted for them. Although the panel consistently distinguished differences between frozen and freeze‐dried thigh meat, little or no liquid could be expressed from any of the thigh meat; thus the test could not be substituted for the panel judgments. No significant differences in “water‐holding capacity” (Grau‐Hamm press) were found between frozen and freeze‐dried meat; this test could not be substituted for the panel tests under the conditions used.Freezing temperature (‐23° and ‐191°C) had no significant effect on meat freeze‐dried before cooking. The freezing temperatures resulted in detectable differences in meat freeze dried after cooking, but the differences were too small to be of practical importance.Freeze drying adversely affected breast more than thigh. The breast meat was less tender and juicy, and had higher shear resistance, and more expressible liquid.Meat cooked after freeze drying had better texture and juiciness, lower shear resistance, and less expressible liquid than meat cooked before freeze drying.
Enzymatic Reducing Pathways in Meat
Authors: WATTS BETTY M. , KENDRICK JEAN , ZIPSER MARELYNN W. , HUTCHINS BOBBIE , SALEH BASSIMA 
Published: August 2006

SUMMARYMethods for measuring reducing capacity of meats are described. These include changes in oxidation‐reduction potentials of ground meat and changes in oxygen tension of meat slurries, as well as reduction of metmyoglobin. Except for a small residual utilization of oxygen in meat slurries (ascribed to nonenzymatic oxidation), all reductive activity in meat can be stopped by inhibitors of DPNH oxidation via the electron transport chain. Added DPN accelerates all reductive activity. Metmyoglobin reduction does not occur until oxygen has snbstantially disappeared from the meat.Meat contains little or no snccinate. Added succinate greatly accelerates oxygen utilization, but affects metmyoglobin reduction only indirectly by establishing anaerobic conditions more rapidly. It is concluded that both oxygen utilization and metmyoglobin reduction in meat are normally mediated through DPN.
Irradiation of Mangoes. II. Radiation Effects on Skin‐coated Alphonso Mangoes
Authors: DHARKAR S. D. , SAVAGAON K. A. , SRIRANGARAJAN A. N. , SREENIVASAN A. 
Published: August 2006

SUMMARYThe respiratory patterns of skin‐coated and uncoated Alphonso mangoes, either unirradiated or irradiated under gaseous atmospheres like air, nitrogen, or carbon dioxide, were studied. The skins were coated with an emulsion made of an acetylated monoglyceride preparation. Skin‐coated fruits show physiological damage presumably due to too much inhibition of respiration. This defect is rectified by a spurt in respiratory activity when fruits are irradiated in air or nitrogen. Irradiation in carbon dioxide, which also retards respiration, shows physiological damage which is reversible, the recovery of organoleptic qualities being possible to some extent. Suppression of respiration beyond an optimum level seems to be responsible for irreversible damage to the fruit. Organoleptic evaluation, analysis for fruit constituents, skin color, and pressure tests showed that storage life of the fruit can be increased by combining skin‐coating with irradiation under either air or nitrogen.
Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. II. Effect of Water on Cobalt‐Catalyzed Oxidation
Authors: LABUZA THEODORE P. , MALONEY JOHN F. , KAREL MARCUS 
Published: August 2006

SUMMARYThe oxidation of methyl linoleate catalyzed by various salts of cobalt was studied in a model system based on microcrystalline cellulose. The freeze‐dried model system was adjusted to various water activities, and the effect of water on the oxidation kinetics was determined using manometric measurements and measurements of diene conjugation.It was found that water had an inhibitory effect on the metal‐catalyzed oxidation of the fatty ester, as well as on oxidation in the absence of added metals. The kinetics of the reactions were evaluated in terms of the previously established hydroperoxide decomposition mechanisms. The effect of water on the metal‐catalyzed oxidation was found to exist in the monomolecular decomposition period as well as in the more rapid phase of the reaction, during which the hydroperoxide decomposition is known to follow bimolecular decomposition kinetics.The inhibition of the reaction by water is interpreted as due to deactivation of added, as well as of originally present, metal catalysts by hydration of the coordination shells; and also possibly as due to hydrogen bonding between hydroperoxides and water, and therefore to interference with the normal bimolecular decomposition reaction.
The Fluoride Content of Some Foods and Beverages–a Brief Survey Using a Modified Zr‐SPADNS Method
Authors: MARIER J. R. , ROSE DYSON 
Published: August 2006

SUMMARYAn analytical method is described that estimates up to 2.0 ppm of fluoride in a 10‐g sample of food, with a standard deviation of 0.093 ppm F per test. A brief survey of beverages and canned vegetables indicates that the use of fluoridated water (i.e., 1.0 ppm F‐) by food or beverage processors will increase the fluoride content of the products by 0.34– 0.75 ppm (av. increase: 0.50 ppm). On the basis of food analyses and a concomitant study of the fluid intake of laboratory personnel, it is estimated that the total ingestion of fluoride per day by healthy “indoor” workers will range from 2 to 5 mg per day. Implications of these findings are discussed.
The Analysis of Volatile Components of Jamaica Rum
Authors: MAARSE H. , ten NQEVER de BRAUW M. C. 
Published: August 2006

SUMMARYThe application of combined capillary‐column gas chromatography and mass spectrometry in analysis of the volatile components of a heavy‐body Jamaica rum is described. Pre‐fractionation of the complex essencew ontaining components in widely differing concentrations—was performed on a packed column previous to further analysis on the capillary column. A large number of esters, aldehydes, acetals, and alcohols were identified.
Gas Chromatographic Determination of Anthocyanins and Other Flavonoids as Silyl Derivatives
Authors: KEITH ELIZABETH S. , POWERS JOHN J. 
Published: August 2006

SUMMARYGas chromatographic methods were developed for the separation of apigeninidin compounds, pelargonidin, cyanidin, delphinidin, petunidin, and malvidin. Protocatechuie, p‐hydroxybenzoic, gallie, vanillie, and syringic acids–which are useful for the identification of particular anthocyanidins–were also amena‐able to gas chromatographic analysis. Phlorglucinol could likewise he measured. Separation of rhamnose, ribose, xylose, fructose, ga‐lactose, and glucose was good. Except for fructose, the others are common glycosidie sugars and aid in differentiating anthocyanins. Retention times were determined for the monogluco‐sides of delphinidin, petunidin, pelargonidin, and malvidin; for a delphinidin glycoside extracted from wild grape hyacinths; and for arhutin, hesperidin, rutin, and quercitrin. Betanin likewise was volatile as the silyl ether. Rhamnetin, catechin, and quercetin yielded good gas chromatographic waves. Phenolphthalein and naphthorescoreinol were sometimes used as internal standards. The silyl ethers or esters above were prepared in pyridine or dimethyl sulfoxide. The data suggest that gas chromatography might he used for preparative as well as for identification purposes.
Chemical Changes During Frozen Storage of Pomphrets, Mackerel, and Sardines
Authors: PAWAR S. S. , MAGAR N. G. 
Published: August 2006

SUMMARYThe effects of quick and slow freezing processes, with and without glazes, on the storage life of three commercially important fish from the Bombay Coast were studied. During storage, moisture content decreased, resulting in an apparent increase in total crude proteins. Glazing showed a definite advantage over control fish in the retention of moisture during storage. Sarcoplasmic ATP‐ase activity decreased very slowly during storage. Total ribose decreased, whereas Ba‐acetate alcohol nonprecipitable ribose increased to a different extent in all three fish. The ratio of Ba‐acetate alcohol nonprecipitable ribose to total acid‐soluble ribose (denoted as R) was found to be higher in slowly as against quickly frozen fish, indicating a greater extent of cell damage in the former. Large quantities of trimethyl‐amine, nonprotein nitrogen and ribose were lost from the fish on thawing. Of all the glazes used, that containing citric acid was most effective in preserving the color of the fish. All glazes prolonged storage life by protecting from rancidity and desiccation.
Apple Polyphenol Oxidase Activity in Relation to Various Phenolic Compounds
Authors: SHANNON CHRISTINE T. , PRATT DAN E. 
Published: August 2006

SUMMARY— The role of various polyphenolic compounds in oxidations catalyzed by apple polyphenol oxidase (PPO) was investigated. Quercetin, quercitrin, rutin, cyanidin chloride, phloroglucinol, and resorcinol were neither substrates nor inhibitors of apple PPO. Phloroglucinol and resorcinol increased the rate of PPO catalyzed oxidation of chlorogenic acid.Esculetin and dihydroquercetin were found to be substrates of PPO. No synergistic effect was detected in the browning rates of an esculetinchlorogenic acid mixture or a dihydroquercetin‐chlorogenic acid mixture. Ferulic acid, fisetin, and p‐coumaric acid were generally non‐competitive inhibitors, although ferulic acid inhibited competitively in one test. It was hypothesized that the conjugated system in flavones prevents these compounds from being apple PPO substrates.
Isolation and Characterization of Ether Soluble Sugar‐Amino Acid Interaction Products
Authors: LANGNER ERNST H. , TOBIAS JOSEPH 
Published: August 2006

SUMMARY— A procedure is described for isolating compounds formed during the heating of solutions containing sugars and amino acids. It consists of solvent partition into ethyl ether, concentration of the solvent, high vacuum distillation in an isolated system and a final concentration. Model systems were employed, consisting of one sugar and one source of amino acids from the group: dextrose, lactose, glycine, lysine, valine, and casein. The flavor concentrate had a strong caramel odor.A total of 38 non‐acidic and 5 acidic gas chromatographic components were observed, but none of the systems gave rise to all of these. The differences in the gas chromatographic patterns of extracts containing both sugars and amino acids and those containing sugars alone, were more quantitative than qualitative.While many of the components remain unidentified, those positively identified were largely sugar dehydration and degradation products. One nitrogen‐containing component was identified as 2‐acetylpyrrole.
Cellular Distribution of Lactate Dehydrogenase in Chicken Breast Muscle
Authors: HULTIN H. O. , SOUTHARD J. H. 
Published: August 2006

SUMMARY— The distribution of lactate dehydrogenase (LDH) in chicken breast muscle was studied by preparing subcellular fractions by homogenization and differential centrifugation under conditions known to cause the enzyme to be associated with the particulate structures. The LDH was widely distributed among the subcellular fractions with the outer cell membrane and the mitochondrion having especially high activities associated with them.A 4‐hr aging period of the whole, excised muscle had only a minor effect on the subcellular distribution of the enzyme. The major change in aged muscle was an increase of enzymic activity in the soluble, supernatant fractions. Although certain possible artifacts have been ruled out, it is not completely certain that the particle‐associated LDH is a true reflection of the situation in vivo. There is at least, however, a reproducible pattern to the binding of LDH to the individual subcellular fractions when chicken breast muscle is homogenized under the specified conditions.
Studies on the Nutritional Value of Tempeh
Authors: MURATA KIKU , IKEHATA HIDEO , MIYAMOTO TEIJIRO 
Published: August 2006

SUMMARY— Protein, fat, ash, fiber content, amino acid composition, and fatty acid composition including free fatty acids and some B vitamins (thiamine, riboflavin, vitamin B6, nicotinic acid, and pantothenic acid) of tempeh and unfermented soybeans were compared.The following observations, which are significant for evaluation of the nutritional value of tempeh, were made:

There were no large differences in protein and ash content between tempeh and unfermented soybeans.
Fiber was slightly increased during fermentation.
The fat content of tempeh was slightly lower than that of soybeans, but the acid value was noticeably higher.
Free amino acids were increased during fermentation. The amount of different free amino acids in the palatable tempeh was from 1 to 8.5 times as much as that of unfermented soybeans.
Riboflavin, vitamin B6, nicotinic acid, and pantothenic acid were increased during fermentation, although thiamine was little altered.
Changes in Fish Proteins Caused by Storage in Saline Solution and Their Inhibition by Phosphates.
Authors: NIKKILA O. E. , KUUSI TAINA , KYTOKANGAS RIITTA 
Published: August 2006

SUMMARY— It is known that even small concentrations of sodium chloride cause a loss in the solubility of actomyosin in fillets of Baltic herring. This change is prevented by the simultaneous presence of a sufficient amount of phosphates. To date, the mode of action of phosphates is unsettled. This problem has here been studied by the aid of radioactive pyrophosphate.The fillets were kept in solutions containing sodium chloride, pyrophosphate, or both, at +4°C. The migration of tracer pyrophosphate was followed by application of the auto‐radiographic method; at the same time, changes in the solubility of actomyosin were checked. To avoid losses of soluble compounds, the sections for autoradiogaphy were prepared by freeze‐drying and paraffin impregnation techniques. It was found that the migration was very rapid: in 24 hr the fillets were completely marked. The rate of migration was also estimated by counting of the sections.Studies were also made of the changes in the phosphorus fractions of the fillets during the course of standing using 1% pyrophosphate and maximal standing time of 5 days. Initially, there occurred a rapid loss of phosphorus compounds from the fillets; this related to the lipid and nucleic acid phosphorus. The tracer migrated rapidly into the fillets during the first day, and more slowly after this. The bulk of the tracer was in the acid‐soluble fraction. Apparently, there also occurred some incorporation into the lipids and nucleic acids.
Atypical Intrafascicular Accumulation of Fat in Porcine Striated Muscle
Authors: ALLEN E. , CASSENS R. G. , BRAY R. W. 
Published: August 2006

SUMMARY—Intrafascicular fat‐like cells were observed in striated porcine muscle. Post‐mortem muscle appeared normal in color, texture, and visible fat, but Sudan IV staining revealed that certain intrafascicular cells did contain fat.
Relation of Phospholipids to Other Tissue Components in Two Beef Muscles
Authors: TURKKI PIRKKO R. , CAMPBELL ADA MARIE 
Published: August 2006

SUMMARY—The relation of phospholipids to other tissue components was studied in the extensor carpi radialis and psoas major muscles of beef. Total lipid, phospholipid, desoxyribonucleic acid (DNA), and total nitrogen were determined in each muscle. The distribution of total N among the fibrillar protein N, sarcoplasmic protein N, nonprotein N (NPN), and stroma N was determined. Phospholipids were separated from neutral lipids and fractionated into lecithin, cephalins, and sphingomyelin by thin‐layer chromatography. The quantity of each class was estimated by phosphorus analysis.The concentrations of total lipid and phospholipid were higher in the psoas than in the extensor muscle. The amount of phospholipid per unit weight of‘DNA, total N, protein N, and fibrillar protein N also was higher in the psoas major than in the extensor carpi radialis. In terms of sarcoplasmic protein N, the concentration of phospholipid was similar in the 2 muscles.In both muscles, lecithin accounted for about 62%, cephalins 30%, and sphingomyelin less than 10% of the lipids recovered.
Formation and Stability of Nitric Oxide Myoglobin I. Studies with Model Systems
Authors: REITH J. F. , SZAKALY M. 
Published: August 2006

SUMMARY—The rate and extent of the formation of nitric oxide myoglobin (NOMb) were studied in aqueous model solutions containing 1–1.5 mg Mb per ml, to which various substances were added to study their effect. Conversion of Mb to NOMb was optimum when 1 mol sodium nitrite per mol Mb was present, provided that the solution contained optimum sodium ascorbate (200 mob). Results were the same with sodium erythorbate, ascorbic acid, and erythorbic acid.Cysteine also furthers the formation of NOMb; its optimum concentration was 100–200 mol per mol Mb, but even then the NOMb formation was appreciably lower than that found with ascorbate. The optimum nitrite concentration in the presence of cysteine was not less than 3 mols nitrite per mol Mb; this could be attributed to the chemical side reactions between nitrite and cysteine. Glutathion showed very little effect on the reaction between nitrite and Mb. The color intensity of NOMb was less in sodium chloride solution than in water. Sodium chloride also had an adverse effect on the formation of NOMb, but sodium nitrate and several sodium polyphosphates had no effect.Ferrous sulfate, on the other hand, accelerated the formation and produced a higher final concentration of nitric oxide myoglobin. Higher temperature and lower pH during the formation of NOMb both markedly accelerated its velocity, but the optimum quantities of NOMb formed were about the same. Investigations of the stability of NOMb in model solutions on exposure to light while in contact with air showed that the ratio between the concentrations of Mb, nitrite, and ascorbate and pH are the decisive factors, and that cysteine, glutathion, potassium nitrate, and polyphosphates had no effect in this respect.
Properties of Pectin Fractions Separated on Diethylaminoethyl‐cellulose Columns
Authors: SMIT CHRISTIAN J. B. , BRYANT EDWIN F. 
Published: August 2006

SUMMARY—A sample of a commercial slow‐set citrus pectin was separated into its major fractions on diethylaminoethylcellulose columns using increasing concentrations of NaH2PO4 solution as the eluent.The fraction eluted with the lowest concentration of NaH2PO4 had the highest methoxyl content, and later fractions, obtained with progressively increasing NaH2PO4 concentrations, showed progressively lower methoxyl values. The per cent esterification and equivalent weight also decreased in a similar manner. This decrease in methoxyl content from one fraction to the next was accompanied by an increase in setting times and jelly grades. By using a viscosity measurement in 1% Calgon, no regular change in molecular weight from one fraction to the next could be observed and none of the fractions had a molecular weight as high as the original pectin.
Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef
Authors: HUTCHINS BOBBIE K. , LIU THERESA H. P. , WATTS BETTY M. 
Published: August 2006

SUMMARY—The effect of chlortetracycline (CTC), oxytetracycline (OTC), papain, and refrigerator storage temperatures on metmyoglobin (MetMb) reducing activity (MRA) and oxygen utilizing capacity of ground raw beef was investigated. CTC did not affect either MRA or oxygen utilization. OTC showed variable effects on MRA but did not affect oxygen utilization. Papain increased MRA over that of controls, and papain treated samples maintained higher MRA longer than controls. Reduction of MetMb took place in the refrigerator at both 0° and 9°C; the rate of MetMb reduction decreased with decreasing temperature. Significant positive correlations were found between MetMb and malonaldehyde in stored refrigerated meats. MRA and MetMb were negatively correlated.
The effect of tylosin lactate on the shelf life of semipreserved herring fillets (‘titbits’)
Authors: ERICHSEN INGER 
Published: August 2006

Summary. The ability of tylosin lactate to increase the keeping quality of canned semi‐preserved fish products during storage at 20°C has been investigated, using ‘titbits’ from two factories as test material. Titbits preserved by the addition of 20 ppm tylosin show no visible gas formation until after 10 and 17 weeks at 20°C for the two factories respectively.In control samples with no preservatives added, visible gas formation starts after 3 and 4 weeks at 20°C for the two factories respectively.Addition of 20 ppm tylosin was found to increase storage time at 20°C by 4–10 weeks for the two factories, when compared to samples preserved in the conventional way with a mixture of hexamethylene‐tetramine and benzoic acid.Analysis of the stability of tylosin in the samples during storage indicates that an initial rapid decrease in activity is followed by a stabilization at a level where the tylosin remains active for a considerable period of time.The results of the storage tests show that visible gas formation may occur when tylosin has decreased to a level of about 1.5–2 ppm in the pickle and 3.5–7 ppm in the fish.