bluuebunny/crossref_metadata_2025_split huggingface dataset:
Tolerance of Bacteria for Quaternary Ammonium Compounds
Authors: SOPREY P. R. , MAXCY R. B. 
Published: August 2006

SUMMARY– Escherichia coli and Pseudomonas fluorescens followed similar patterns of adaptation to tolerate quaternary ammonium compounds. E. coli approached a tolerance at 28 μg/ml in nutrient broth after 12 to 14 daily transfers. P. fluorescens adapted more rapidly in a similar medium, reaching a level of 120 μg/ml in 12 days. During the adaptation process, there was a gradual buildup of numbers of individual cells that tolerated the essential plateau of maximum tolerance. A reverse process was true during loss of tolerance from growth in the absence of quaternary ammonium compounds.The cells of adapted cultures were more resistant when low exposures of quaternary ammonium compounds were used to determine germicidal effectiveness. There was no apparent difference, however, between the non‐adapted and the adapted cultures, when concentrations and exposures approaching standard recommendations were used. The results indicate adaptation is an unlikely contributor to an objectionable microflora on properly cleaned food handling equipment.
Photoxidation of Cholesterol in Spray‐dried Egg Yolk Upon Irradiation
Authors: CHICOYE E. , POWRIE W. D. , FENNEMA O. 
Published: August 2006

SUMMARYPhotoxidation products of cholesterol in spray‐dried yolk exposed to nonionizing radiation were examined by thin‐layer chromatography (TLC), gas‐liquid chromatography (GLC) and infrared spectroscopy. Irradiation of yolk solids by radiant energy from either a 40‐watt fluorescent lamp (about 280 hr) or summer sunlight (5 hr) brought about the formation of at least 5 photoxidation derivatives of cholesterol as demonstrated by TLC and GLC. The major oxidation products were identified as 7‐ketocholesterol, 7α and 7β‐hydroxycholesterols, cholesterol‐5β,6β‐oxide and cholestane‐3β,5α,6β‐triol. Neither fresh yolk or unirradiated spray‐dried yolk (held at 25°C for 1 year) contained significant amounts of typical autoxidation products of cholesterol.
Anthocyanin Pigments of Rhubarb, Canada Red
Authors: WROLSTAD R. E. , HEATHERBELL D. A. 
Published: August 2006

SUMMARYThe anthocyanin pigments of rhubarb (Rheum rhaponticum‘Canada Red’) were extracted with 0.02% methanolic HCI and partially purified by use of cation‐exchange resin. The pigments were separated into two bands with paper and cellulose thin‐layer chromatography. The purified pigments were characterized by their R, values, partial acid hydrolysis, identification of the aglycones and sugars after complete hydrolysis, and their spectral properties. The main pigment (87% of the total anthocyanins) was identified as cyanidin‐3‐glucoside and the second (13%) is proposed to be cyanidin‐3‐rutinoside.
Polycyclic Hydrocarbon Composition of Wood Smoke
Authors: RHEE KI SOON , BRATZLER L. J. 
Published: August 2006

SUMMARYEleven polycyclic hydrocarbons derived from predominantly hard maple sawdust smoke have been separated and identified. The hydrocarbons were isolated and separated stepwise by a combination of liquid‐liquid extraction, chromatography on silicic acid, thin‐layer chromatography with acetylated cellulose powder and chromatography on aluminum oxide. They were characterized by ultraviolet and fluorescence studies on the fractions thus obtained from the aluminum oxide column. The polycyclic hydrocarbons found in the hardwood sawdust smoke include naphthalene, acenaphthene, fluorene, phenanthrene, anthracene, pyrene, fluor‐anthene, 1,2‐benzanthracene, chrysene, 3,4‐benzopyrene and 1,2‐benzopyrene. Analysis of whole wood smoke and the vapor phase obtained by an electrostatic air filter showed only quantitative differences.
Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures
Authors: STONE HERBERT , OLIVER SHIRLEY M. 
Published: August 2006

SUMMARY–The relative sweetness of sugars and sugar mixtures was studied. In addition to the simple sugars (sucrose, dextrose and fructose), the amino acids, glycine and D, L‐alanine, and the synthetic sweeteners, calcium cyclamate and sodium saccharin, were studied. Using the method of magnitude estimation, considerable data were obtained about relative sweetness over a reasonably wide concentration range. Only two sessions per subject were required to obtain meaningful results. Relative sweetness of the sugars was found to increase with increasing concentration—a pattern quite similar for all the sugars. Changing the reference or reference concentration resulted in shifts in the relative sweetness values for a particular sugar; however, these changes were consistent at all concentrations tested. Slope values for the individual sugars were in good agreement with previously reported results. The individual subjects responses showed a consistent pattern throughout the 10‐month period.Synergistic effects, as much as 20 to 30%, were noted in several sugar mixture combinations but not all concentrations. The data support the concept that there are optimal mixture combinations. The potential applications of these observations are discussed.
Composition of Montmorency Cherry Essence. 1. Low‐boiling Components
Authors: STINSON E. E. , DOOLEY C. J. , FILIPIC V. J. , HILLS C. H. 
Published: August 2006

SUMMARY—The low‐boiling neutral components of a commercial Montmorency cherry essence were concentrated by distillation. Individual components were separated and identified by gas cohromatography and mass spectrometry. The identifications were confirmed by gas co‐chromatography with known compounds. Ethanol and methanol were the most abundant low‐bolling substances. These compounds were estimated to comprise 9 and 0.5% of the essence, respectively. The next most abundant compound was acetaldehyde. Other compounds present included diethyl ether, propionaldehyde, acetone, isobutyraldehyde, methyl acetate and ethyl acetate. The estimated concentrations of these compounds in the original essence are given in each instance.
Influence of Free Fatty Acids on Sweet Cream Butter Flavor
Authors: MCDANIEL M. R. , SATHER L. A. , LINDSAY R. C. 
Published: August 2006

SUMMARY A threshold pattern for the even‐numbered free fatty acids (FFA) in butter depended on chian‐length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain‐length increased through hexanoic and octanoic acids. Threshold values decreased from octanoic acid through dodecanoic acid as the chain‐length increased. The determination of AFT values for FFA in butter allowed an estimation of the importance of fatty acids in butter flavor. Mixture threshold results obtained support the concept that flavor components interact at subthreshold concentrations. Decrease in preference was shown for butter containing suprathershold levels of total FFA.
Influence of Temperature on Some Biochemical Characteristics of Pseudomonas Associated with Spoilage of Chicken
Authors: REY C. R. , KRAFT A. A. , SEALS R. G. , BIRD E. W. 
Published: August 2006

SUMMARY Studies were conducted with four cultures of Pseudomonas isolated from frozen chicken. The effect of temperature on some biochemical activities of the organisms was evaluated and the individual response of the cultures to temperature was determined. Growth, survival and production of the green fluorescent pigment, pyoverdine, and extra‐cellular proteinase and lipase activities were used as indices of the ability of pseudomonads to produce spoilage. The four isolates differed in their ability to perform the metabolic functions mentioned. The cultures were incubated at 15°, 5°, −18°, and −29°C. Assays for proteolysis were made by means of a dye binding method; lipolysis was determined by titration of free fatty acids released from chicken fat, and a photo‐fluorometer was used to measure fluorescent pigment. Growth was determined by colony count. At temperatures above 0°C, survival was better and growth and enzyme activity were more extensive at 5° than at 15°C. Proteinase activity increased continuously, even when viable cells were decreasing; lipase production was correlated with growth. Formation of pyoverdine declined faster than did cell numbers. Survival of the cultures was better at −18° than at −29°C, Impairment of pyoverdine secretion was observed after exposure of the organisms to freezing temperatures, but the activity of the extracellular enzymes was not affected at temperatures below 0°C. No marked differences were observed among cultures in rate of cell division, but maximum populations, survival of organisms and stability of the proteolytic, lipolytic and fluorescent activities of the isolates were inversely related to biochemical activity above 0°C.
Connective Tissues from Normal and Pale, Soft and Exudative (PSE) Porcine Muscles. 2. Physical Characterization
Authors: McLAIN P. E. , PEARSON A. M. 
Published: August 2006

SUMMARY The epimysial connective tissues from normal and PSE longissimus dorsi muscles were subjected to physical characterization. No differences in conventionally determined shrinkage temperatures were observed. However, differential thermal analysis (DTA) studies revealed that epimysium from PSE tissues had lower onset and recovery temperatures and contained a higher percentage of components melting at low temperatures than that from normal tissues. The epimysium from PSE muscles also had a higher initial moisture and lower dry matter content. Epimysial connective tissues underwent osmotic swelling in neutral solutions, with those from PSE muscles imbibing significantly more water than that from normal muscles. Dry matter content decreased during neutral swelling, probably due to a loss of ground substance. Collagen from PSE muscles had a molecular weight between cross‐links (Mc) of 6.37 ± 104 and a resultant cross‐link density of 5.23/ molecule, while normal tissues had corresponding values of 4.67 ± 104 and 7.73. These differences were only significant at the 10% level.
Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs
Authors: PANKEY R. D. , STADELMAN W. J. 
Published: August 2006

SUMMARY—Laying pullets were fed a low fat semipurified diet or the low fat diet supplement with 10% vegetable oil (corn, soybean, olive, safflower or hydrogenated coconut oil). The eggs were analyzed for change in the fatty acid composition of the total yolk lipids with time on the diet and for fatty acid composition of the triglyceride, cephalin and lecithin fractions of lipovitellin and lipovitellenin. Determinations were made for volume of sponge cakes, emulsification, and lipid content of stored eggs. A taste panel was used to assess any difference in flavor and mouth feel of yolk from stored eggs. The fatty acid composition of the total yolk lipids was influenced by all dietary fats. The major change was in the linoleic acid at the expense of oleic acid with corn, soybean and safflower oil. Olive oil increased the oleic acid and hydogenated coconut oil increased lauric, myristic and myristoleic acids. The fatty acid composition of the fractions of the lipoproteins was influenced by the dietary fats and varied between fractions. Differences were noted between sponge cake volume with eggs of low fat, corn oil, soybean oil and hydrogenated coconut oil diets. The dietary fats did not appear to affect emulsification capacity or migration of the yolk. A taste panel was unable to differentiate on the basis of flavor or mouth feel the egg yolk from the several treatments.
Free Amino Acids in Bovine Muscles and Their Relationship to Tenderness
Authors: FIELD R. A. , CHANG YET‐OY 
Published: August 2006

SUMMARY—Free amino acid (FAA) analyses were conducted on 87 I. dorsi and 58 b. femoris samples from cattle varying in sex, breeding and age to study the relationships between these muscle constituents and Warner‐Bratzler Shear values. The b. femoris contained greater amounts of FAA than the I. dorsi and was significantly tougher. Muscles from a line of cattle that tended to be more tender possessed greater amounts of FAA. With few exceptions the I. dorsi of steers contained greater amounts of FAA than the same muscle from bulls. Differences in bull muscles due to age were not significant for any FAA. Steer muscle with low shear values tended to possess greater amounts of FAA than steers with high shear values. Although not significantly correlated individual and total FAA increased slightly with increasing tenderness within beef muscles.
The Release of Dipicolinic Acid from Spores of Bacillus stearothermophilus NCA 1518
Authors: ROTMAN Y. , FIELDS M. L. 
Published: August 2006

SUMMARY Both pH of the spore suspensions and autoclaving time affect the release of dipicolinic acid (DPA) from spores. At pH 14 maximum release of DPA was obtained for spore suspensions of both variants autoclaved at 250°F for 15 min. With the smooth variant. maximum release of DPA was achieved at pH 7.0. Autoclaving at 250°F for 15 and 70 min was required for complete release of DPA from spores of the smooth and the rough variants. Loss of viability of spores of both variants succeeded complete release of DPA.
A Study on the Sporulation of Rough and Smooth Variants of Bacillus stearothermophilus
Authors: ROTMAN Y. , FIELDS M. L. 
Published: August 2006

SUMMARY—Sporulation of the two variants, rough and smooth, of B. stearothermophilus NCA 1518 was studied in three complex media, nutrient agar, nutrient broth and trypticase soy agar. The rough variant sporulated best on nutrient agar enriched with one ppm manganese with or without yeast extract but did not sporulate in liquid media. Aerated broth fortified with yeast extract and one ppm manganese was found to be the best sporulating medium for the smooth variant. The effects of calcium, cobalt, and dextrose on the sporulation of the two variants are discussed.
Nutritive Value of 1, 2‐Dichloroethane‐Extracted Fish Protein Concentrate
Authors: ERSHOFF BENJAMIN H. , RUCKER PERRY G. 
Published: August 2006

SUMMARY—Studies were conducted on the nutritive value of fish protein concentrate (FPC) preparations produced by extracting cod fillet with 1, 2‐dichloroethane (DCE). These were fed to immature rats at either a 20% dietary protein level or at a 10% protein level in conjunction with 10% casein protein. Findings were compared to those from immature rats fed diets containing 10 or 20% casein protein. Nutritive value of the FPC preparations was dependent on the temperature and length of time at which extraction occurred. Rats fed diets containing 10 or 20% casein protein. Nutritive value of the FPC preparations was dependent on the temperature and length of time at which extraction occurred. Rats fed diets containing FPC extracted at 65°± 2°C or 40°± 2°C for 24 hr or at a temperature of 83°C for 6 hr or 3 hr and vacuum dried without steaming were normal in appearance and exhibited increments in body weight and feed efficiency comparable to those of rats fed similar diets containing 20% casein protein. FPC prepared under similar conditions except that it was extracted for 24 hr at 83°C without replacing evaporated solvent during the last 6 hr of extraction was toxic. Subjecting the latter to vacuum steaming for 45 min at 10 in. of vacuum eliminated its toxic properties as determined in a 7‐day feeding test, although some impairment of its nutritional value was still manifest. Cod fillet prepared by the same procedure as the toxic material except that evaporated solvent was replaced at 2‐3 hr intevals throughout the entire 24‐hr period of extraction was non‐toxic in a 7‐day feeding test and differed only slightly from casein in nutritive value.
The Anthocyanins of Strawberry, Rhubarb, Radish and Onion
Authors: FULEKI TIBOR 
Published: August 2006

SUMMARY—The presence of a large number of previously unnoticed anthocyanins was demonstrated in strawberry, rhubarb, radish and onion. The number of anthocyanins found in this survey and those reported previously (in brackets) in each plant were: strawberry: 6 (4), rhubarb: 3 (2), radish: 13 (5), onion: 8 (3). Some of the chromatograms indicated that the number of anthocyanins present was even greater than that. A quantitative difference was found between the anthocyanin pattern of the examined varieties. The survey was carried out using paper chromatography on Whatman No. 3 MM paper with two new solvent systems of high resolving power. The solvents were: 1‐butanol‐benzene‐formic acid‐water (100: 19: 10: 25) and 1‐butanol‐formic acid‐water (100: 25: 60).
PRESSURE RELATIONSHIPS IN THE REGENERATOR OF AN EGG PASTEURIZER
Authors: SCALZO A. M. , DICKERSON R. W. , READ R. B. 
Published: August 2006

SUMMARY–In current egg pasteurization practice, the pressure of raw egg is greater than that of pasteurized egg in the regenerator. Any leakage could contaminate the processed egg. To solve this problem, a commercial pasteurizer was operated with the metering pump located between the regenerator and heater sections and a centrifugal booster pomp employed to prevent cavitation in the regenerator. The method was successful. The pasteurized egg was under a greater pressure than the raw egg in the regenerator for the 4 products studied.
Pectin Methyl Esterase Activity in Southern Peas (Vigna sinensis)
Authors: COLLINS JIMMIE L. 
Published: August 2006

SUMMARY: Pectin methyl esterase (PME) activity was investigated in vitro in Southern peas (Vigna sinensis). Experiments were conducted to determine the effect of NaCl concentration, pH, temperature, maturity, frozen storage and rinsing the peas on PME activity.The optimum salt level for maximum PME activity in the Purple Hull Pink Eye (PHPE) and Princess Ann (PA) varieties was ascertained to be 0.25 M. The pH optima were: PHPE, 8.5; and PA, 7.5 to 8. The remaining studies were made using peas of the PHPE variety which were harvested at 3 stages of maturity. Maximum enzymatic activity occurred at 50°–60°C. Partial inactivation occurred at 65°C. The mean Q10 was 1.35 over the range of 30°–50°C.PME activity was dependent upon the maturity of the peas. The most immature peas had an activity level about 2.5 times that found in the most mature peas. Peas subjected to frozen storage had a higher activity than the fresh peas; the increased activity was more pronounced in the more mature peas.Rinsing the peas removed significant amounts of the enzyme. A greater proportion of PME was removed from the more immature peas than from the more mature ones. With the immature, frozen peas PME activity was reduced 22.7% by rinsing; whereas, in the fresh counterpart the reduction was 11.1%. The rinse water from frozen peas contained more PME activity than did rinse water from fresh peas. Also, the activity in rinse water from the most immature peas was about 2.7 times that from the most mature ones. Upon standing, PME activity in the slurries prepared from frozen peas continued to increase up to 3–4 hr.
Pasteurization of Pacific Oysters by Radiation: Post‐Mortem Changes in Nucleotides During Storage at 0‐2°C
Authors: GUARDIA ENRIQUE J. , DOLLAR ALEXANDER M. 
Published: August 2006

SUMMARY: The concentration of nucleotides was lower in the adductor muscle of the oyster (1.64 μmoles/g) than in the remaining dark tissues of the oyster (2.75 μmoles/g). The concentration was less in the whole oyster meats (2.87 μmoles/g) than is usually found in fish muscle, or other marine invertebrates.In addition to the adenine nucleotides and inosine monophosphate, uridine triphosphate, guanosine triphosphate, guanosine diphosphate, guanosine monophosphate and guanosine diphosphate‐mannose were found in the fresh oysters. Samples collected in summer had greater concentrations of nucleotides than similar winter samples. lnosine monophosphate formed rapidly from adenosine triphosphate during storage at 0°–2°C, while the turnover rate of inosine monophosphate was slow and reflected low 5′‐nucleotidase activity. Hypoxanthine, inosine, guanosine, guanine and uracil were formed during ice storage. The nucleotide breakdown in oysters was not changed by 2 mrads of radiation dose. Total nucleosides and free bases increased during storage of both unirradiated and irradiated samples. During the latter part of the storage period the concentrations of nucleosides and free bases were considerably greater in the irradiated samples. This difference probably is due to the utilization of these compounds by bacteria in the un‐irradiated samples. After 15 days of storage bacteria had increased to more than 10’organisms per g, while the counts for irradiated samples were very low (less than 103 per g).
Anthocyanin Pigments in Tinto Cão Grapes
Authors: LIAO F. W. H. , LUH B. S. 
Published: August 2006

SUMMARY: The anthocyanin pigments present in the skins of Tinto cão grapes were extracted with 0.1% HCI in methanol. The pigments were purified by Dowex 50 W‐X4 cation exchange resin, and separated into individual pigments by two‐dimensional paper chromatography with n‐butanol‐acetic acid‐water (4:1:5, v/v) and acetic acid‐water‐HCI (15:82:3, v/v) as solvent systems. Partial acid hydrolysis revealed the number of sugar molecules in each pigment. Acyl components and sugar moieties were identified through acid hydrolysis and spectral measurement.The Rf measurement of the pigments and their hydrolysis products, together with the alkaline degradation of the aglycone, confirmed the chemical structures of the anthocyanins as malvidin 3‐monoglucoside, peonidin 3‐monoglucoside, cyanidin 3‐monoglucoside, petunidin 3‐monoglucoside, petunidin 3‐monoglucoside acylated with caffeic acid, malvidin 3‐monoglucoside acylated with caffeic acid, malvidin 3‐monoglucoside acylated with p‐coumaric acid, peonidin 3‐monoglucoside acylated with p‐coumaric acid, and cyanidin 3‐monoglucoside acylated with caffeic acid.Malvidin and peonidin were not present in the original sample. They were formed during the extraction and purification procedures. Malvidin 3‐monogfucoside and malvidin 3‐monoglucoside acylated with p‐coumaric acid were the dominant anthocyanins present in Tinto‐cao grapes.
IMPROVED METHODS FOR DETERMINATION OF CERTAIN ORGANIC ACIDS IN PASTEURIZED AND UNPASTEURIZED LIQUID AND FROZEN WHOLE EGG
Authors: REAGAN J. G. , YORK L. R. , DAWSON L. E. 
Published: August 2006

ABSTRACT— This work was supported in part by National Institutes of Health Contract Ul‐00131‐06.Liquid whole egg to which acetic, butyric, lactic, propionic and succinic acids were added, or which had previously been incubated at room temperature to different microbial populations, was pasteurized at 60.5°C for 3.5 min. A liquid‐liquid extraction method, including the centrifugation of the denatured egg, was developed for extraction of all 5 acids. The recovery of the 5 acids was evaluated by an improved gas‐liquid chromatographic procedure. Lactic and succinic acids were recovered from the liquid whole egg samples and chromatographed as their butyl ester derivatives and acetic, propionic and butyric acids were recovered and chromatographed as the acids per se. The fresh egg samples containing small amounts of acetic and lactic acid and liquid whole egg product, incubated until a microbial population of 4.5 × 106 was obtained, con tained only these 2 acids at a higher concentration. The pasteurization process did not affect concentration of the added short‐chain organic acids or those which accumulated during the incubation period; thus, accurate and valid analyses of the short‐chain organic acids can be accomplished in pasteurized whole egg products.