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  • Articles  (5,053)
  • Blackwell Publishing Ltd  (5,053)
  • 1965-1969  (5,053)
  • Natural Sciences in General  (4,213)
  • Process Engineering, Biotechnology, Nutrition Technology  (840)
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  • Articles  (5,053)
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  • 1
    Electronic Resource
    Electronic Resource
    Enzyme-Catalyzed Reactions as Influenced by Inert Gases at High Pressures (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —The activities of tyrosinase, invertase, trypsin and chymotrypsin were studied after exposure to one or more of the following high-pressure inert gases: N2O at 600 psig or N2 or Ar each at 5000 psig. Exposure to high-pressure nitrogen or argon failed to significantly inhibit the rate of tyrosinase activity in fluid systems. However, the rates of tyrosinase-catalyzed reactions in shell-cast gelatin gels were significantly depressed by exposure to high-pressure nitrogen, and even more so by high-pressure nitrous oxide. This inhibition proved to be oxygen dependent and reversible. Pressurization experiments with invertase, trypsin and chymotrypsin indicated that high-pressure N2O did not significantly inhibit these enzymes. This lends support to the hypothesis that high-pressure inert gases inhibited tyrosinase activity in nonfluid systems by decreasing the availability of oxygen, rather than by physically altering the enzyme. It must be concluded that there is little hope that the enzymes in food systems can be effectively inhibited by brief exposure to inert gases at pressures of 5000 psig or less.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10368.x
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  • 2
    Electronic Resource
    Electronic Resource
    Lipid Antioxidants in Plant Tissue (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The antioxidant activities of several flavone glycosides and cinnamic acids were determined in lipid-aqueous systems. Flavone glycosides, except rutin, possessed approximately the same antioxidant activity as their respective aglycone. Rutin was not as effective as its corresponding aglycone, quercetin. Quercetin derivatives were the only glycosides isolated from green onions, green-pepper pods, green-pepper seeds, and potato peels. Green-onion tops also possessed a glycoside of myricetin. Caffeic acid was an effective antioxidant hut chlorogenic acid had no antioxidant activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01833.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of sulfite on the reaction of mushroom polyphenol oxidase with o-diphenols was studied in model systems at pH 6.5. Spectrophotometric, manometric, chromographic, electrophoretic, and radiosotopic evidence is presented that sulfite prevented browning in the systems by combining with the enzymatically produced o-quinones and stopping their condensation to melanins. During preincubation of polyphenol oxidase with sulfite a gradual loss of the property of the enzyme to cause browning was observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01836.x
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  • 4
    Electronic Resource
    Electronic Resource
    Rehydration in Onion as a Function of Dehydration Regime (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh, diced onions were dehydrated under different regimes (high-, intermediate-, and low-temperature, and lyophilization). Rehydration volumes were determined for the dice. Water vapor sorption properties and X-ray estimates of crystallinity were obtained for the cellulose extracted from the dice and for control samples of cellulose that had been extracted from fresh onions and then dehydrated. Rehydration occurs most rapidly in lyophilized tissues, in which at 24°C and at 91°C approximately the original fresh volume is attained in 15–30 min. The final rehydrated volume in other treatments is reached more slowly and is considerably smaller than the fresh volume. The highest crystallinity of cellulose is found in the lyophilized materials, probably as a freezing effect. Freezing also produces large, internal voids. Cellulose crystallinity is essentially unaffected by temperature differences during the dehydration process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01834.x
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  • 5
    Electronic Resource
    Electronic Resource
    Changes in Individual Date Polyphenols and Their Relation to Browning (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The main simple polyphenols of immature dates (Phoenix dactylifera var. Deglet Noor) are flavans, flavonol glycosides, caffeoylshikimic acids, and a cinnamic acid derivative. Tannins are both water-soluble and -insoluble condensed tannins of the leucoanthocyanidin type. Of the simple polyphenols, the flavans and caffeoylshikimic acids undergo the greatest decrease during maturation and storage. Tests with date phenolase show these compounds to be the most susceptible to enzymic browning. Several new phenols form during storage. Treatment of the tannins with hot strong acid produces cyanidin chloride, suggesting the presence of leuco-cyanidin units in the tannins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01835.x
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  • 6
    Electronic Resource
    Electronic Resource
    Molecular Properties of Post-Mortem Muscle. 7. Changes in Nonprotein Nitrogen and Free Amino Acids of Bovine Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Proteolysis and its relationship to tenderness were studied by measuring nonprotein nitrogen (NPN), free amino groups, and shear resistance during post-mortem aging of bovine muscle. Both NPN and free amino groups increased during post-mortem aging, indicating some degradation of proteins and/or peptides. However, neither the increase in NPN nor free amino groups was related to post-mortem tenderization since these quantities increased only after most of the improvement in tenderness had occurred. Much of the increase in NPN or free amino groups may originate from degradation of sarcoplasmic proteins or peptides. It is suggested that weakening or breaks at crucial points in the sarcomere, such as at the junction of the Z-line with the thin filaments, occur within the first 48-72 hr post-mortem and that this weakening or cleavage is responsible for tenderization. Cathepsin D may be responsible for this weakening but most of the available evidence is against proteolysis as the primary cause of post-mortem tenderization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00918.x
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  • 7
    Electronic Resource
    Electronic Resource
    Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7-Pentahydroxyflavan (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– The principal tannin of sorghum is a leuco-anthocyanin yielding luteolinidin (3′,4′,5,7-tetrahydroxy-flavylium) when heated with mineral acid. The precursor, luteoforol, has most of the properties of 3′,4,4′,5,7-penta-hydroxyflavan prepared by reduction of eriodictyol. Luteoforol, when treated with concentrated mineral acid in the cold, gives a purple color with Λmax550nm. A method for the determination of luteoforol in sorghum, based on this property, is described. The results with a number of varieties of sorghum are compared with those obtained by the AOAC Folin-Denis method. The contribution of luteoforol to the “tannin” so determined varies from 1 to 〈 25%. Except for one sample of Kaffir corn, which contained leucocyanidin as well as luteoforol, no other tannins were detected. The “tannin” content varied widely, (from 0.05 to 0.67% as tannic acid), a white-skinned variety having the least. The uniformity of commercial samples can be rapidly evaluated by single-grain determinations of luteoforol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00919.x
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  • 8
    Electronic Resource
    Electronic Resource
    The Detection and Enumeration of Clostridium perfrinqens in Foods (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A method that uses SPS agar and incorporates an improved egg yolk agar and nitrate motility medium has been developed for the enumeration and confirmation of vegetative cells and/or spores of Clostridium perfringens in foods. The method is based upon several diagnostic criteria and can be completed within 48 hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00921.x
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  • 9
    Electronic Resource
    Electronic Resource
    Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: –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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00922.x
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  • 10
    Electronic Resource
    Electronic Resource
    Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at −10°C (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Organoleptic and chemical deterioration of freshwater whitefish muscle frozen at −10°C for periods up to 16 weeks was assessed. As frozen storage of muscle progressed, the toughness and rancidity of baked muscle increased. The solubility of the myofibrillar protein fraction, “actomyosin,” dropped from about 72 to 22% over the 16 week storage period of whitefish muscle. No change in the solubility of sarcoplasmic protein in frozen stored muscle was observed. However, with polyacrylamide disc electrophoresis, two new sarcoplasmic protein bands were detected after 16 weeks of storage. With storage of frozen muscle, water-binding capacity diminished. Although the total lipid and cholesterol contents of muscle remained constant throughout frozen storage, the phospholipid content decreased as the free fatty acid content increased. Oxidative deterioration of lipid in frozen muscle was estimated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14350.x
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  • 11
    Electronic Resource
    Electronic Resource
    Detection of Quality Changes in Freeze-Dried Beef by Measurement of the Sorption Isobar Hysteresis (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Experiments with cooked, freeze-dried beef support previous evidence that changes in its physical and chemical properties are reflected in its water sorption characteristics. As a new approach, sorption isobars and their hysteresis were studied. In the reported temperature and pressure range, a decrease in the sorption capacity and in the area of the hysteresis loop was observed after 1 yr of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14353.x
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  • 12
    Electronic Resource
    Electronic Resource
    Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: A completely randomized design was followed to evaluate 48 roasts posterior third of the loin) from 12 Duroc and 12 Poland China barrows. Antemortem treatment of pigs produced “normal”, pale-soft-exudative (PSE) and dark-firm-dry (DFD) longissimus dorsi (LD) muscle. Meat was roasted at 350°F to an internal temperature of 167°F and evaluated by organoleptic and selected objective measurements. There was no significant organoleptic preference for one type (“normal”, PSE, DFD) of LD. Also, differences among types of muscle were not significant for roasting time, volume of press fluid or total moisture (press method); whereas roasting losses, total moisture (Brabender) and pH of LD were affected significantly by type of muscle. In general, there were significant (P 〈 0.05) differences between PSE and DFD muscle, and between “normal” and DFD muscle. DFD muscle exhibited the smallest roasting loss and greatest total moisture, whereas PSE muscle had the greatest roasting loss and least total moisture. DFD muscle rated highest in pH and lowest in Warner-Bratzler shear value. LD from Durocs was more tender (P 〈 0.05), had a higher (P 〈 0.05) pH, and contained less (P 〈 0.01) total moisture (Brabender) than LD from Poland Chinas. Cooking losses were greater (P 〈 0.05) for roasts from Durocs than for roasts from Poland Chinas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12066.x
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  • 13
    Electronic Resource
    Electronic Resource
    Bisulfite Effect on the Chemistry and Activity of Horseradish Peroxidase (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Bisulfite retarded the inactivaton of horseradish peroxidase by weak acids. Spectral analysis indicated that the retardation was accomplished by the stabilization of the linkage between the iron containing prosthetic group and the protein. Cyanide, azide and fluoride, which form reversible complexes with peroxidase iron, exerted a similar effect; thus, it is inferred that bisulfite also forms a complex with peroxidase iron. A kinetic method was used to calculate a dissociation constant of 0.2M for the bisulfite peroxidase complex.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12070.x
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  • 14
    Electronic Resource
    Electronic Resource
    Vapor Analysis of the Production by Banana Fruit of Certain Volatile Constituents (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Direct gas chromatographic vapor analyses were utilized to determine whether banana slices at different stages of ripeness in an in vitro system produced iso-amyl acetate and iso-amyl alcohol, known banana aroma constituents; and whether a precursor-product relationship could be observed between these compounds and L-leucine. Production of iso-amyl acetate by unripe slices was demonstrated based on experiments with metabolic inhibitors. The behavior of ripe and overripe slices was inconclusive since the vapor concentration of the acetate remained constant. The vapor concentration of iso-amyl alcohol was essentially unchanged at all ripeness stages. Investigations with L-leucine-U-14C showed conclusively that leucine was a precursor and that both compounds were continually produced at all ripeness stages. The interpretation of direct vapor analyses over respiring fruit is considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12072.x
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  • 15
    Electronic Resource
    Electronic Resource
    Comparison of Survivor Curves of Bacillus subtilis Spores Subjected to Wet and Dry Heat (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Survivor curves for spores of Bacillus subtilis were determined in wet and dry heat over a wide range of temperatures. Wet heat tests were determined using a thermoresistometer and thermal death time cans. Dry heat tests were conducted in a closed system using thermal death time cans. There were major differences in the shape of the wet vs. dry heat survivor curves. Wet heat resulted in convex curves at low temperatures, but a straight line at higher temperature. Dry heat resulted in concave curves at all temperatures. These results suggest that physiological differences exist between wet and dry heat destruction of bacteria. Several possible explanations for the difference in the shape of the survivor curves were discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12075.x
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  • 16
    Electronic Resource
    Electronic Resource
    Epimysial Connective Tissue Scores as Related to Beef Tenderness (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Steaks from 24 bulls 20 months old, 89 bulls 14 months old and 109 steers 20 months old were used to relate thickness of epimysial tissue to the amount of intra-muscular connective tissue, and to correlate these factors with Warner-Bratzler shear values in muscles cooked to 140 or 160°F. The thickest portion of the LD epimysium was greater in lighter weight bulls than it was in heavier steers. Epimysial extension and thickness varied according to muscle location but at the same location it was not significantly different in steaks from tough versus tender steers. Differences in hydroxyproline content and connective tissue of steers and young bulls were small but older bulls had slightly greater amounts of both. The LD epimysium was tougher in older bulls than in younger bulls.Shear values of epimysial tissue varied considerably within animals of the same age, especially when roasted to 140°F. Most connective tissue differences due to line of cattle were small. Correlations within groups of cattle between thickness of epimysial tissues of different muscles or between epimysial thickness and intramuscular connective tissues were low. With few exceptions neither hydroxyproline, epimysial thickness nor connective tissue scores were significantly related to shear force of muscle or shear force of epimysial tissue itself. Correlations between shear force of the LD and BF muscles were not significant (P 〈 0.05) in animals of the same age. There was a tenderness interaction between age of animal and type of muscle which suggested that collagen gelatinization occurred at a faster rate in the LD than in the BF as age increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12074.x
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  • 17
    Electronic Resource
    Electronic Resource
    Polygalacturonase Content of Dates and Its Relation to Maturity and Softness (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The changes in polygalacturonase (PG) activity during ripening and the relationship between its activity and the quality of Deglet Noor dates were studied. PG activity, which was virtually absent at the green stage, began to develop as maturity progressed. The greatest part of the development occurred at the late red stage and activity reached its maximum when the fruits commenced softening. Among the four grades of dates used in this study the activity was highest with natural, followed by waxy, number 1 dry and number 2 dry grades. The dates contained 0.9-1.3 units of PG per g of fresh tissue. The results of chemical and physical analyses related to the texture are also reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12078.x
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  • 18
    Electronic Resource
    Electronic Resource
    Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry-cured Hams and Shoulders (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: 28 pigs weighing approximately 100 lb were dosed with 10,000 to 15,000 excysted trichina larvae, grown to 285 lb and sacrificed. Fresh lean samples from one ham and shoulder per carcass were digested in a pepsine-HCI solution and microscopically examined to determine infection rates. 24 of the more heavily infected hams and shoulders then were selected for further observations. The hams and shoulders were dry-cured for 2 days per lb, using an 8% cure applied in 3 equal applications at 5-day intervals. The cure contained salt, sugar, potassium nitrate and sodium nitrite. After curing, the meat was placed in salt equalization for 30 days, smoked for 24 hr at 100°F and aged at 75°F until termination of the study. Cored lean samples were taken from 8 hams and shoulders at weekly intervals after salt equalization and analyzed for salt concentrations and viability. Viable trichinae persisted throughout curing, salt equalization, smoking and 2 weeks of aging. Samples taken from hams and shoulders after 3 weeks of aging were found to be free of any live trichinae. Similar lean samples were taken at this time and force fed to rats for 5 days. After 8 weeks on a commercial ration the rats were sacrificed, artificially digested and examined. No trichina larvae could be recovered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12079.x
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  • 19
    Electronic Resource
    Electronic Resource
    Relationship between Meat Swelling, Viscosity, Extract-release Volume, and Water-holding Capacity in Evaluating Beef Microbiol Quality (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: This research was undertaken in order to determine the relationship between the phenomena of meat swelling (SW), viscosity (η), extract-release volume (ERV), and wafer-holding capacity (WHC) as simple and rapid techniques of determining beef microbiol qualify. These techniques were compared by analyzing beef samples held from freshness to spoilage at refrigerator temperatures, fresh beef homogenized with urea, and beef adjusted to different pH values. In addition, irradiated fresh ground beef samples were inoculated with the normal flora of spoiled beef and analyzed similarly.With the microbially spoiled meats the highest degree of correlation occurred between SW and ERV, followed by ERV & WHC, SW & η, η & ERV and SW & WHC. These findings indicate that ERV and SW are quite similar and equally reliable in determining meat microbiol qualify while the relationships between η and ERV, and η & WHC were of lower orders of significance.When fresh beef was homogenized with urea at levels between 0.5 and 5M, η correlated best with SW followed by ERV & η, and ERV & SW. Over the pH range 3-11, SW and ERV correlated best followed rather closely by SW and η, and ERV & η.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12080.x
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  • 20
    Electronic Resource
    Electronic Resource
    Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. 4. Effects of Metals and of Histidine in the Absence of Water (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Autoxidation of methyl linoleate dispersed on filter paper was studied in the dry state in the presence and absence of additives. Oxidation was followed volumetrically and by measuring the increase in conjugated dienes. Evaluation of the rate data indicates that added histidine is antioxidant in the very early stages of the oxidation and becomes prooxidant in the later stages. Increasing the concentration of histidine promoted an earlier appearance of its prooxidant effect. Cobalt chloride and manganese sulfate had a pronounced catalytic effect on the oxidation reaction in the model systems buffered to a high (8.0 and 9.0) but not to a low (4.0) pH. Histidine increased the catalytic activity of manganese but eliminated that of cobalt. Thin-layer chromatography showed that conditions under which histidine increased the prooxidant effect of manganese also resulted in the appearance of some decomposition products of histidine. These decomposition products may have catalytic activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12083.x
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  • 21
    Electronic Resource
    Electronic Resource
    Composition of Montmorency Cherry Essence. 2. High-boiling Components (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Volatile components of commercial Montmorency cherry essence boiling above ethanol were extracted from the essence by ether and concentrated by distillation. This concentrate was fractionated by gas chromatography. Individual components were identified using the methods of functional group analysis, gas co-chromatography, infrared analysis and mass spectrometry. The concentrations of the components in the original essence were estimated. The major components identified were n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, and benzaldehyde. Minor components identified include n-butanol, n-hexanol, a hexenol, benzyl alcohol, α-terpineol, furfural, isoprene, myrcene and numerous higher terpenes, methyl benzoate, ethyl benzoate, benzyl acetate, ethyl caprylate, ethyl caprate, n-propyl benzoate, isobutyl benzoate, isoamyl benzoate and di-butyl phthalate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12084.x
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  • 22
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    Studies on Some Physical Properties of Bovine Skeletal Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The physical properties of the major muscles of the round from 30 crossbred beef and 20 straightbred dairy carcasses were studied. Sex, sire and body type were related to these properties. Generally, the steers had longer, heavier and lighter-colored muscles than the heifers. A negative relationship was noted between the specific gravity and reflectance values for the crossbred muscles. The semimembranosus muscle was heaviest and accounted for the highest percent of the rough round in certain beef and dairy sire groups. In the dairy cattle, the weight of the biceps femoris muscle was also affected by sire. Heritability estimates indicated that the weight of the semimembranosus was highly heritable and its percent of the rough round moderately heritable in both beef and dairy cattle. The dairy b. femoris weight and circumference were also moderately heritable. Color reflectance, specific gravity, pH, length and circumference/length ratio were not observed to be heritable physical properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12088.x
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  • 23
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    Thermochemical Factors Influencing the Death Kinetics of Spores of Clostridium botulinum 62 A (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Death kinetics of spores of Clostridium botulinum, Type A, strain 62, were studied at sterilant gas temperatures in the range of 40°C (104°F) to 70°C (158°F). Hygroscopic carriers in the form of small discs of filter paper were used. The sterilant gas used was a mixture of dichlorodifluoromethane and ethylene oxide (88 and 12% by weight respectively). Pressures in the exposure atmosphere were adjusted to obtain an ethylene oxide concentration of 700 mg per liter at all temperatures. It was shown by gas-chromatographic analysis that an actual concentration of 700 ± 20 mg per liter was maintained at all exposure temperatures during all exposure periods. The effect of various moisture levels on spore death kinetics was also studied. The relative humidities employed in both the preconditioning and exposure of spores were 3, 23, 33, 53 and 73%, respectively. Thermochemical resistance parameters, D and z, were calculated as the reciprocals of the slopes of the survivor curves and thermochemical destruction time curves, respectively. Of the various environmental moisture levels studied, a preconditioning and exposure relative humidity of 3% for destruction of C. botulinum spores taken from an aqueous suspension, was found to be most effective. This effect held for all temperatures studied. Over the range studied, temperature was seen to have the greatest effect at 3% relative humidity (RH), second greatest at 33% and least effect at 73%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12089.x
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  • 24
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    Electronic Resource
    Cooking Methods and Heating Effects on DDT in Chicken Tissues (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: DDT incorporated into chicken tissues during the growing period was reduced in concentration during cooking by either baking, frying, or steaming and during heating of tissues in closed containers for varying lengths of time. DDT was converted to DDD in each of the treatments, but the concentration of DDE was not altered significantly. Total losses of residue were greater when tissues were fried or steamed than when the samples were either baked or heated in closed containers. Losses of residue from chicken tissue occurred primarily through leaching of fat during the cooking process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12091.x
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  • 25
    Electronic Resource
    Electronic Resource
    Partial Purification of Salmon Muscle Cathepsins (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salmon muscle cathepsins hydrolyzed denatured hemoglobin optimally at pH 3.7 with two minor pH optima noted at pH 7.0 and 8.5. Cathepsins optimally active at pH 3.7 and extracted with 0.2 N KCI, were partially purified by (1) precipitation of inactive protein at pH 5.5, (2) (NH4)2SO4 fractionation, and (3) column chromatography on DEAE-cellulose. Two cathepsins appeared to be separated by this procedure; one was purified 27-fold with 17% recovery and the other was purified 116-fold with 6.8% recovery.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09086.x
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  • 26
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    Electronic Resource
    Polycyclic Hydrocarbon Composition of Wood Smoke (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Eleven 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09088.x
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  • 27
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    The Volatile Alcohols of Ripe Bananas (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The volatile alcohols in ripe bananas were identified in preparation for the study of their biosynthesis. The following 13 alcohols were identified by gas chromatography-mass spectrometry supported in some cases by IR spectral data: ethanol, propan-l-01, P-methylpropan-l-01, butan-l-01, pentan-2–01, 3-methylbutan-l-01, hexan-l-01, heptan-2–01, cis and tram hex-3-en-l-01, cis and traws hex-4-en-l-01, and cis pent-2-en-l-01 (tentative). 2-Methylbutan-l-01 was shown to be associated with 3-methylbutan-l-01 in a ratio of 1:200.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09089.x
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  • 28
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    Role of Flavin Adenine Dinucleotide in Stabilization of Cytoskeleton of Chicken Muscle Cell (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aging of muscle had previously been shown in our laboratory to increase the propensity of properly treated muscle cell segments to empty on extraction with water. It has been suggested that this emptying is caused by breakdown of a cytoskeleton, and, further, that this cytoskeleton is stabilized by flavin adenine dinucleotide (FAD). Due to the possible relationship of cytoskeletal breakdown to quality changes in meat post-mortem, the role of FAD in the preservation of cytoskeletal structure in chicken breast muscle was studied. No significant differences in FAD decomposition or extraction were found between samples handled in a manner such as to produce very large differences in the extent of emptying, the measure of cytoskeletal breakdown. Similarly, adding FAD to suspensions of muscle cell segments could not inhibit emptying under conditions where the supernatant fraction of a muscle homogenate could. It was concluded that FAD plays no role in the stabilization of the cytoskeleton of chicken breast muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09091.x
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  • 29
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    Formation of N-Substituted Pyrrole-2-Aldehydes in the Browning Reaction Between D-Xylose and Amino Compounds (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– The formation of N-substituted pyrrole-2-aldehydes in the browning reaction between D-xylose and selected amino acids was investigated.In order to facilitate the separation of the reaction products, the carbonyl compounds formed in the browning solution were converted into 2,4-dinitrophenylhydrazones (2,4-DNPs) and then esterified with diazomethane. Isolation of the esterified 2,4-DNP was accomplished by column chromatography with alumina. Chemical structures of the isolated 2,4-DNPs were confirmed by elementary analyses, ultraviolet and visible absorption spectra, and nuclear magnetic resonance spectra.The following N-substituted pyrrole-2-aldehydes were isolated as methyl ester of 2,4-DNP, respectively: (2-formylpyrrol-I-ybacetic acid from the reaction mixture of D-xylose and glycine, 3-(2-formylpyrrol-1-y1)propionic acid from β-alanine, and 2-(2-formylpyrrol-1-y1)-4-methyl-valeric acid from L-leucine.The extent of pyrrolealdehyde formation from D-xylose and selected alkylamine or amino acid was in the following order which corresponded to the extent of melanoidin formation: n-butylamine 〉 methylamine, β-alanine 〉 glycine 〉 DL-alanine. N-substituted pyrrole-2-aldehyde was rather stable and was not considered to be an important intermediate of melanoidins. However, some correlationships between the formation of pyrrolealdehyde and that of melanoidins were demonstrated and discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03651.x
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  • 30
    Electronic Resource
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    Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in Turkeys (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Studies were conducted to determine the effect of different chilling procedures after slaughter on the tenderness of the breast and thigh muscles of turkeys as measured by shear press values. Measuring sarcomere lengths determined the effect of the chilling procedures on length of muscle fibrils and their correlation with shear press values. Three chilling treatments were used: (1) 16°C for three hr; (2) 16°C for 45 min, 8°C for 45 min, and 0°C for 90 min; and (3) 0°C for 3 hr. The 0°C treatment for 3 hr resulted in a significant increase in shear press values for thigh muscle in both studies. Shear values also increased for breast muscle in the same 0°C treatment group, but not significantly. Shear values for the left thigh muscle were significantly higher than for the right in Experiment I, while in Experiment II hens had significantly higher thigh shear values than toms. In Experiment I with younger birds, shear values were significantly higher in the breast muscle of toms than in hens. The surface slice of 3 slices of breast muscle had higher shear values in both experiments. Chilling treatments resulted in a progressive shortening of sarcomere lengths in breast and thigh muscles with decreasing temperature, and the sarcomere lengths were shorter for breast muscle than for thigh. No significant correlations were found between shear values of breast and thigh muscles, or between shear values and sarcomere length.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03652.x
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  • 31
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    Arbutin and a Related Glucoside in Immature Pear Fruit (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Arbutin (p-hydroxyphenyl-β-D-glucoside) was separated from other phenols in an extract of immature fruit of Pyrus C.V. Kieffer by preparative paper chromatography and isolated as the penta-acetyl derivative. A monoacetylarbutin (p-hydroxyphenyl-6-0-acetyl-β-D-glucoside) was identified in the same pear extract. In addition, arbutin was found in both mature and immature pears, but at much higher levels in the immature fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03655.x
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  • 32
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    Photomicrographic Studies of Dynamic Changes in Muscle Fiber Fragments. 1. Effect of Various Heat Treatments on Length, Width and Birefringence (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Photomicrographs were made of muscle fiber fragments as the stage of the microscope was heated from room temperature to 80°C, or as fibers were held at 37, 45, 53, 61, 69, or 77°C on the heated stage for an hour. The possible relationship of changes in width, length and in birefringence brought about by heating to loss of moisture, water-holding properties, loss of acidic groups, and changes in tenderness are discussed. Changes in width appeared to be related to changes in water-holding capacity. Changes in length and loss of birefringence were related to loss of acidic groups, to coagulation of proteins, to volume change in cooked meat, and to changes in tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03657.x
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  • 33
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    Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water-Lipid Systems (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– The distribution of volatile solutes between two immiscible solvents can be determined by a study of the vapor pressures in the corresponding single solvent systems, since the partition coefficient is related to the Henry's constants: Kp= k2k12. Application of this principle makes possible the gas chromatographic determination of partition coefficients involving nonvolatile solvents. The method was applied to a solvent pair consisting of paraffin oil and aqueous sodium sulfate. An approximate semilogarithmic relationship exists between the partition coefficient and number of carbon atoms within each homologous series of aldehydes, ketones, alcohols and esters. Saturation with sodium sulfate increased the partial pressure of volatiles from 12 to 20 times. The partial heat of vaporization of volatiles in paraffin oil decreased with increasing temperature and was appreciably smaller than that of the pure compound at its boiling point. These observations may be utilized in quantifying food volatiles in operations involving extraction and gas stripping prior to analysis.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03659.x
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  • 34
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    Role of Pectic Constituents and Polyvalent Ions in Firmness of Canned Tomatoes (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twelve sets of canned tomatoes, each set composed of three fruits harvested from the same plant and subjected to different ripening conditions, were analyzed for pectic constituents. Firmness was highly significantly correlated with total pectic constituents and with the ratio of the carhonyl and pectic content. Correlation between firmness and mineral content was also significant. These results indicate that a high content, large molecular size, and a low methoxyl content of the pectic constituents result in firmer tomatoes. From the results it appears that firmness is related to retention of the original pectic content and controlled demethylation. This induced demethylation increases the extent of ionic bonding and results in firm fruits.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01808.x
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  • 35
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    The Effect of pH-Temperature Treatments on the Calcium Accumulating Ability of Purified Sarcoplasmic Reticulum (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Pig sarcoplasmic reticulum fragments obtained from the longissimus dorsi muscle at 0- and 24-hours post-mortem were purified by salt extraction and density gradient centrifugation. The calcium uptake activity of 0-hour purified preparations was more than 20-fold higher than that from 24-hr old muscles, but there was no significant difference between fractions for calcium activated ATPase activities. When observed electron microscopically after negative staining, the ultrastructures of the 0. and 24-hour membrane fragments were found to be essentially identical. Incubation of isolated sacroplasmic reticulum fragments at pH 7.2 and 37°C or pH 5.6 and 0°C caused negligible inhibitoin of their calcium accumulating ability. However, treatment at pH 5.6 and 37°C for 1 hr almost completely abolished the sarcoplasmic reticulum calcium uptake. Thus it appears that low muscle pH and high temperature may be responsible for the inactivation of the calcium accumulating ability of the sarcoplasmic reticulum that occurs in situ.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12109.x
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  • 36
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    NOTICE (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12784.x
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  • 37
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    ABSTRACTS (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12783.x
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  • 38
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    Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The effects of muscle tenderness classification and of aging muscle postmortem on ATPase activity and superprecipitation of natural actomyosin were studied. Actomyosin from muscle 12- and 24-hr postmortem had higher ATPase activity than that from 0-hr, 5-day aged or 10-day aged muscle. However, ATPase activity did not usually return to the 0-hr level. No consistent differences were found in actomyosin ATPase activity after the various periods of aging for actomyosins from tough and tender muscle. Superprecipitation of actomyosin was used as a measure of contractility. Actmyosin from 12- and 24-hr postmortem muscle superprecipitated faster than that from 0-hr muscle. However, actomyosin from 5 and 10-day aged muscle superprecipitated less rapidly than that from 12- and 24-hr postmortem muscle. Superprecipitation was more rapid in actomyosin from tough muscle than tender muscle at low KCI concentrations, but this was not true at high KCI concentrations. This observation suggested that actomyosin from tough muscle had a stronger interaction or higher amounts of some protein factor such as α-actinin than did tender muscle.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12785.x
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  • 39
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    Heat Denaturation of the Ovomucin-Lysozynie Electrostatic Complex-A Source of Damage to the Whipping Properties of Pasteurized Egg White (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– A longer whip time is usually required to obtain a meringue of the same specific gravity from pasteurized egg white as from unpasteurized egg white. We have determined the rate at which this change in whipping properties occurs as a function of heating time and pH. The rate of damage is minimal at neutral pH. The activation energy for whipping property damage at pH 7.5 is 140 kcal. Experiments in which either ovomucin or lysozyme concentration of egg white was increased and decreased showed that the reaction producing damage to the whipping properties is first order with respect to both ovomucin and lysozyme concentration. Since an increase of 0.33 in the ionic strength of egg white produces a ten-fold decrease in the rate of whipping property damage, the reactants are probably present as the ovomucin-lysozyme electrostatic complex. The product appears to be an irreversibly denatured ovomucin-lysozyme aggregate or network. Removal of the product restores the whipping properties of the egg white. The whipping property damage is a decrease in the mechanical stability of the foam. For this reason a longer time is needed to whip pasteurized egg white to a satisfactory meringue. Whipping aids such as triethyl citrate or triethyl phosphate compensate for the damage to the whipping properties, but do not appear to reverse the reaction producing damage to the whipping properties of the egg white.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03666.x
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  • 40
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    Tolerance of Bacteria for Quaternary Ammonium Compounds (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03669.x
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  • 41
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    Gamma Irradiation Influence on the Storage and Nutritional Quality of Mushrooms (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Growth of freshly harvested mushrooms subjected to 100 krad of gamma irradiation is markedly inhibited, as measured by the small number of broken veils. This could significantly increase the storage life of mushrooms even under suboptimal conditions. Untreated mushrooms were preferred to the treated, but hedonic scores indicated that the treated mushrooms would be acceptable. There was no significant change in rate of moisture loss, or in reducing sugar or dry matter content of the irradiated mushrooms. Respiration of irradiated mushrooms is accelerated up to about 3 days after treatment and then slows markedly. The inclusion of 20% irradiated mushrooms in mouse diets fed in late pregnancy and lactation had no significant effects on the average mouse weight of the offspring 40 days old or on their daily food intake and weight gain in a subsequent 6-wk feeding period.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03670.x
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  • 42
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    Biological Degradation of Chlorophyll in a System Using Bell Peppers (Capsicum frutescens) (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– A degradation system was developed based on the incorporation of radioactive chlorophyll into a ripening bell pepper carpel.Pure chlorophyll a in aqueous triton X-100 injected into green bell peppers (Capsicum frutescens) variety 035 was degraded up to 50% by the end of ripening, versus a control in buffer pH 5.4 not exceeding 7% loss in 2 weeks. Variety and stage of ripeness affected the amount of degradation.Labeled chlorophyll a with a specific activity of 7 to 8 × 105 dpm/mg was then prepared from young wheat plants, fed 14Cob and injected in amounts of 0.2 to 0.3 mg. The distribution of activity in pepper extracts after pigment degradation was evaluated. The acetone water extract remaining after transfer of lipid material to petroleum ether acquired activity within 2 days of injection, but the amount remains fairly constant for 12 days. The activity of the extraction residue, and of an 80% ethanol extract thereof, increased throughout the experiment. The residue containing increasing amounts of protein had the largest amount of radioactivity of the three fractions at the conclusion of the experiment.Preliminary chromatography did not yield isolated radioactive products.Extracts of pepper show no activity when substituted for soybean extract in a system containing chlorophyll and linoleic acid.The degradation of chlorophyll by ripening bell peppers provides a tool for further studies for degradation in a physiological system.Labeling facilitates isolation, identification, and establishment of origin of small amounts of breakdown products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03672.x
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    Utilization of Amide Nitrogenby the Young Rat (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Effects on body nitrogen gains of supplying nonessential nitrogen as glutamic or aspartic acids, as glutamine or asparagine or as wheat were investigated. It was found that nitrogen gains of rats fed diets containing only purified amino acids as the nitrogen source and relatively high levels of amide nitrogen were significantly lower than those of rats fed the same amounts of total nitrogen, all as α-amino nitrogen. However, they were significanty higher than those of rats fed the same amounts of α-amino nitrogen, but no additional amide nitrogen, indicating some effect of amide nitrogen in body nitrogen storage. Rats fed ad libitum consumed more of the glutamine-containing diet than of one containing isonitrogenous amounts of glutamic acid; analysis of covariante indicated that ad libitum-fed rats also utilized the nitrogen of glutamic acid more efficiently than that of glutamine. Addition of enough sodium bicarbonate to neutralize the hydrochlorides of dietary amino acids had no effect on utilization of amide nitrogen. No differences in nitrogen utilization were found between two groups of rats fed different levels of amide nitrogen as wheat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12797.x
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  • 44
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    Origin and Nature of Aroma in Fat of Cooked Poultry (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Fat of raw poultry, separated from solid tissue and washed with water at temperatures not exceeding 40°C does not contain cooked poultry aroma and does not develop it when heated. Hence, cooked poultry aroma cannot be derived from the fat alone. Washed and filtered fat from cooked poultry contains characteristic cooked poultry aroma dissolved in it. The aroma of this fat is caused by compounds which dissolve in it during cooking and which apparently stem from nonfat or lean portions of the meat. The ability of fat to dissolve or acquire substances during cooking was demonstrated by showing that fat of cooked poultry contains more sulfur than does fat of raw poultry. Less than 2% of this sulfur build-up occurs as hydrogen sulfide. The magnitude of the sulfur build-up was 8 to 14 times greater in the fat of roasted poultry than it was in the fat of simmered chicken. Authentic amino acids in contact with poultry fat at a typical roasting temperature readily underwent Strecker type degradation. Furthermore, aroma components representing typical amino acid degradation products were found in fat from roasted turkey. These analytical results indicate protein, amino acids and probably also sugars and other water soluble components are invoved in aroma formation. Hence fat contributes to cooked poultry aroma indirectly and passively through its ability to dissolve and retain aroma components formed during cooking. Consequently, the characteristic cooked poultry aroma in fat of cooked poultry is not derived from the fat itself but comes from and is thus dependent on the “lean”.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12799.x
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  • 45
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    Transaminases of Skeletal Muscle. 1. The Activity of Transaminases in Post-Mortem Bovine and Porcine Muscles (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The activity of glutamic-oxaloacetic transaminase (GOT) and glutamicpyruvic transaminase (GPT) of bovine and porcine muscle tissue and muscle press juice was determined. The total GPT activity of muscle tissue is about one tenth of the GOT activity. There are no remarkable differences in the activities of GOT and GPT between these slaughter animals and other species (rat, rabbit and man). The GOT activity of the longissimus dorsi muscle of pigs is significantly higher than that of the same bovine muscle. The mitochondrial (GOTM) and sarcoplasmic isozymes (GOTB) of GOT in skeletal muscles of cattle and pigs were determined after electrophoretic separation. The ratio GOTM:GOTS in skeletal muscle was found to be about 1:1. There is only a small decrease in GOT activty during storage of muscle tissue at 0 or +4°C for several weeks postmortem. The small activity of GOTM in the muscle press juice does not substantially change during storage of muscle tissue under these conditions, indicating that there is no drastic change of the mitochondrial structure during aging of meat. Bacterial spoilage of meat, however, results in the release of GOTM from the mitochondria.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12801.x
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  • 46
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    Transaminases of Skeletal Muscle. 3. Influence of Freezing and Thawing on the Subcellular Distribution of Glutamic-Oxaloacetic Transaminase in Bovine and Porcine Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Freezing and thawing of bovine and porcine muscle cause a remarkable release of the mitochondrial isozyme of the glutamic-oxaloacetic transaminase (GOTM) from the mitochondrial structures resulting in an increase of GOTM activity in the muscle press juice. The lower the freezing temperature the stronger is this effect. Repeated freezing and thawing increases the release of GOTM. It is considered that the level of GOTM activity in the muscle press juice indicates the extent of mitochondrial damage. On the basis of these results a simple and rapid routine method was developed which allows a reliable differentiation between nonfrozen and frozen and thawed meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12803.x
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  • 47
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    Studies on Enzymic Activity of Rat Liver Subcellular Fractions (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Mitochondrial and lysosomal preparations from rat livers were examined for the presence of a number of particulate bound enzymes, previously described as being present in mitochondria. The study sought to determine whether these enzymes were truly mitochondrial or partly associated with lysosomes which are contaminants of most mitochondrial preparations. The amino transferases were of particular interest because of their possible involvement in the metabolism of amino acids which are concentrated within lysosomes. It was shown that particulate aspartate amino transferase and alanine amino transferase are truly mitochondrial enzymes. Particulate glutathione reductase was shown to be distributed between lysosomes and mitochondria, the specific activities in the two particles being almost equal. Possible activation of catheptic protein hydrolysis is discussed. Lysosomes were shown not to contain the following enzymes: isocitrate dehydrogenase, glycerol-3-phosphate dehydrogenase, serine dehydratase, glucose-dphosphate dehydrogenase, xanthine oxidase, aldehyde oxidase and fumarate hydratase. Lysosomes were unable to incorporate amino acids into proteins but were able to incorporate acetate 14C into fatty acids. The importance of this process as a possible mechanism for controlling or altering the structure of the lysosomal membrane is discussed. Relationships of these findings to some properties of meats are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12805.x
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  • 48
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    Changes of Some Protein Fractions of Beef Muscle Postmortem (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12807.x
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  • 49
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    Capillary Distribution and Fiber Characteristics in Skeletal Muscle of Stress-Susceptible Animals (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Muscle from stress-susceptible and stress-resistant pigs was studied for capillary distribution and fiber characteristics. More capillaries were associated with red fibers than white fibers and there was a greater capillary to fiber ratio in red than white muscle. There was no difference in capillary fiber ratio between normal (from stress-resistant pigs) and PSE (from stress-susceptible pigs) muscle. Muscle from stress-susceptible animals had more intermediate fibers than did muscle from stress-resistant animals. Certain intermediate fibers from stress-susceptible animals had a high amylophosphorylase and ATPase activity. It was postulated that such fibers are important in the drastic post-mortem muscle behavior in stress-susceptible animals and may represent the characteristic which causes muscle to become PSE.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10348.x
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  • 50
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    Connective Tissues from Normal and Pale, Soft and Exudative (PSE) Porcine Muscles. 2. Physical Characterization (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10350.x
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  • 51
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    Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Meat and water slurries of both leg and breast muscle from heavy hens were cooked in a nitrogen atmosphere. Some of the chemical components in the volatile fraction were identified by solubility classification, derivative preparation, and/or functional group analysis in combination with gas chromatography and/or qualitative chemical analyses and odor evaluation. Twenty-nine compounds in the volatiles from leg muscle and 25 compounds from breast muscle were identified by the functional-group trapping technique followed by gas chromatography of the effluent fractions. Qualitative chemical tests revealed 19 major classes of compounds and a few specific compounds.Removal of sulfur compounds resulted in an almost complete loss of “meaty odor” in both dark and light meat. Removal of the carbonyls from the volatile fraction resulted in a loss of “chickeny-flavor” and intensification of the “meaty or beef-like odor.”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01825.x
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  • 52
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    Identification of Some Sugars and Mannitol in Celery (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The carbohydrate content of celery petioles was determined using paper chromatographic techniques. Sucrose, glucose, fructose and mannitol were identified and quantitatively determined. Mannitol crystals were isolated. Sugars chromatographed with solvents containing boric acid showed characteristic stabilities to indicators.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01335.x
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  • 53
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    Mechanism of Release of Nucleotidic Material by Fermenting Brewer's Yeast (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— When a strain of brewer's yeast grown under suitable conditions was suspended in a solution of fermentable sugar, nucleotides and other U.V.–absorbing materials were rapidly released from the cells. The extent of release was dependent on the pH of the medium, the temperature, the concentration of fermentable sugar and on the presence of membrane–protecting (Ca++ or Mg++) or membrane–damaging (butanol, detergent) reagents. The released material was of low molecular weight and appeared to originate in a free intracellular pool. It was concluded that the mechanism of release of nucleotidic material was the result of a change in permeability of the cytoplasmic membrane of yeast contingent upon the transport and metabolism of fermentable sugar. Leakage of nucleotidic material from yeast was considered to be a normal physiological process of consequence in the brewing and wine–making industries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01334.x
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  • 54
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    Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to Flavor (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The free amino acids and total ninhydrin positive material (NPM) in a 1% picric acid extract from dry-cured hams were measured after six different periods of aging. Correlation coefficients were calculated between amino acid values and taste panel scores. Significant (P 〈 .051 increases were observed for NPM, serine, glutamic acid, threonine, leucine and isoleucine (not separated), valine, phenylalanine, proline, tyrosine, alanine, glycine and histidine during successive aging periods. Correlation coefficients between NPM and the organoleptic measurements of aged flavor, acidity, elasticity, crumbliness and softness were all highly significant. It k postulated that the increase in free amino acids can be attributed to action of the naturally occurring cathepsins. The free amino acids and their changes in concentration in relationship to flavor are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01339.x
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  • 55
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    Serological Identification of Animal Proteins. (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Specific antibodies were developed against skeletal muscle from horse, pork, lamb and beef. The antigenic protein material evaluated for antibody production included actomyosin, serum-alum precipitate, muscle extract-alum precipitate, saline extract of muscle and freeze-dried water extract of muscle. The method of injection into the rabbits included intraperitoneal, intravenous, subcutaneous, and intramuscular with and without Freund complete adjuvant.Of the antigenic protein material and route of injection evaluated, the intramuscular injection of 150 mg of freeze-dried water extract of muscle with Freund complete adjuvant resulted in the highest titers which were observed as the titer increased and with time after injection as indicated by ring and gel diffusion tests. However, these cross-reactions could be-removed by absorption with small amounts of the freeze-dried protein extracts of the cross-reacting species. A specific antiserum for each animal specie could be obtained which would react with 0.4–0.5 mg/ml of protein in a saline extract of skeletal muscle.Overall, multiple intramuscular injections of freeze-dried water extracts of skeletal muscle emulsified in Freund complete adjuvant resulted in the highest titers which would react specifically with each animal species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01336.x
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  • 56
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    Volatiles of Apples During Storage and Ripening (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01778.x
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  • 57
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    Free Amino Acid Content of Chicken Muscle from Broilers and Hens (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01777.x
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  • 58
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    The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study of the distribution of the free amino acids in different commercial varieties of cocoa beans revealed differences which might account, at least in part, for the acknowledged variations in aroma and flavor of the products obtained from these raw materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01779.x
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  • 59
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    Structure of the Carotenoid Neoxanthin (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The products formed on reaction of neoxanthin with hydrochloric acid in methanol and in acetone indicate that neoxanthin is 3,3′,5′-trihydroxy-5′6′-dihydro-5,6-epoxy-beta-carotene. The tertiary 5′-hydroxyl group reacts in a similar manner to the allylic 3′-hydroxyl group in lutein.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01781.x
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  • 60
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    The Effect of Boron on the Lipid Content and Discoloration of Potatoes (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ontario, Katahdin, and Pontiac potatoes grown with and without boron foliar spray were examined for discoloration and lipid content. The lipid was fractionated into free fatty acids, neutral fat, and phospholipids. The free fatty acids from each of the three fractions were esterified and determined quantitatively by gas chromatography. Discoloration was measured with a Hunter color-difference meter.The total lipid of all three varieties was higher in potatoes treated with boron than in the control potatoes. Cortex tissue was significantly higher in lipid content that center tissue. Pontiac potatoes, the variety most resistant to discoloration, had the highest lipid content. The phospholipid fraction of all three varieties was higher in the potatoes treated with boron, and the neutral-fat fraction was higher in Pontiac potatoes treated with boron than in untreated potatoes.Treatment of potatoes with boron tended to increase the amount of unsaturated and decrease the amount of saturated fatty acids. The free fatty acid fractions of potatoes receiving boron treatment were lower in palmitic and higher in linoleic acid than the control, the neutral fat fraction was higher in linolenic acid, and the phospholipid fraction was lower in palmitic acid. Potatoes receiving boron discolored less than control potatoes.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01780.x
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    The Ionization Behavior of Some Poly (Meta) Phosphates Used in Food Products (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The degree of ionization of some sodium polyphosphates used in the food industry was determined with sodium ion electrodes. The effect of the presence of the calcium ion on the ionization of these phosphates was also studied. Sodium orthophosphate completely dissociated in solution, with the degree of dissociation of the polyphosphates inversely proportional to the number of P atoms in the chain or the ring. The addition of calcium enhanced the dissociation of the polyphosphate and lowered the pH in each case.
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  • 62
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    Effect of Storage at Ambient Temperature on the Volatile Components of Irradiated Beef (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Volatile components of beef irradiated at 5 megarad by concurrent radiation-distillation, by radiation just prior to distillation, and by radiation and storage at ambient temperature for 6 months before distillation, were isolated and characterized. The total yield of odor isolate from stored beef was approximately 4.4 mg per lb (about 10 ppm), or about one-third of the yield obtained from freshly irradiated beef or from unirradiated beef. The n-alkanals and methional, major volatile components of freshly irradiated beef, are minor components of stored irradiated beef. n-Alkanes are present in relatively greater amount in odor concentrates of stored beef. n-Alkanes and l-alkenes are volatile components of both stored and freshly irradiated beef, hut are present in much smaller quantity in the stored product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01782.x
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    Influence of Temperature and Salt Addends on Vapor Equilibration of Headspace (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects and interrelationships of time, temperature, and solute concentration on the vapor space equilibration of a dilute ester system is described. The results, which are of interest to those engaged in gas chromatographic headspace analysis or in sniff-test methodology, show that dilute solutions behave in a predictable manner, even though the data do not fit the Clausius-Clapeyron equation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01784.x
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  • 64
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    Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A taste panel was used to study the identification of roasted beef, pork, lamb and veal by flavor alone and the effect of fat on identification. Only about one-third of the panel could identify correctly all four meats by memory of the flavors. There was an increase in the total number of correct identifications made by comparison of the unknown roasted meat samples with known standards but this was not significantly greater than the total correct responses by memory of the flavor alone. Beef and lamb, but not pork and veal, were identified significantly less often when lean ground roasts were tested than when normal ground roasts (containing fat) were used. Texture, color, mouth feel, and other factors may be important in the identification of meat. Beef, lamb and pork fat, as well as these fats after extraction with chloroform: methanol, were added to lean veal prior to roasting. Addition of beef fat did not increase recognition of veal as beef. Pork fat contained a factor increasing identification of veal as pork, but this factor was water-soluble and could be removed. Lamb fat contained a component, or a fat-soluble component, that significantly increased the identification of veal as lamb.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01353.x
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    Trace Components of the Flavor Fraction of Maple Syrup (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph-mass spectrometer tandem procedure. Several previously undetected flavor-related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.Acids found, in addition to those above, were the C5 to C9 aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00897.x
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    Connective Tissues from Normal and PSE Porcine Muscle. 1. Chemical Characterization (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– The epimysial connective tissue from normal and PSE (pale, soft and exudative) porcine muscle was chemically characterized. Samples from PSE muscles exhibited markedly lower turbidity values (P 〈 0.01) than those from normal muscles. No significant differences were found in ultimate pH values. The epimysium from PSE muscles contained significantly higher (P 〈 0.05) quantities of salt soluble tropocollagen and a greater amount of heat labile collagen (P 〈 0.01) than that from normal tissues. No significant differences in α- and β-subunit composition, plasma hydroxy-proline levels or amino acid composition were evident between the two sources of epimysial connective tissues.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00900.x
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    Post-Mortem Changes in Subcellular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 1. Calcium Accumulation and Adenosine Triphosphatase Activities (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Myofibrillar, mitochondrial, heavy sarcoplasmic reticulum and light sarcoplasmic reticulum fractions were isolated by differential centrifugation of homogenates from normal and pale, soft, exudative (PSE) porcine muscle at various times post-mortem. Calcium uptake was measured using a solution containing45Ca++. The oxalate-stimulated calcium accumulating ability of the subcellular fractions declined 5-10 fold between 0 and 24 hr post-mortem. The major portion of this decline occurred in the first hour after death in fractions from PSE muscle but was more gradual in the normal fractions. The ATPase activities of normal and PSE fractions obtained at death did not differ significantly. These activities increased with time post-mortem in most normal fractions but decreased in those from PSE muscle. The subcellular site of ATP hydrolysis post-mortem was discussed. The results obtained point to the potential importance of the relaxing, factor in muscle post-mortem.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00901.x
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    Comparative Rates of IMP Degradation in Unfrozen and Frozen-and-Thawed (Slacked) Fish (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The comparative rates of IMP degradation between fresh and frozen-and-thawed (slacked) fish were compared on six different species of fish. Several factors that could contribute to a rate change of IMP degradation were evaluated. These included freezing temperatures, time in frozen storage, pre- and post-rigor freezing, and method of killing the fish.English sole and rainbow trout showed slight increases in the rate of IMP degradation when they were frozen and then thawed within 48 hr. Silver salmon and halibut that were frozen and then thawed within 48 hr showed no change in the rate of IMP degradation. Halibut, however, that was frozen and stored at −20°F for 3 months showed a slight decrease in the rate of IMP degradation after it was thawed; but king salmon handled under the same conditions did not.The method of kill or freezing the fish either pre- or post-rigor did not alter the rate of IMP degradation after the fish was thawed.No loss of IMP occurred in fish (halibut) stored at −20°F. Over one-third of the original IMP content was lost in halibut stored at +15°F after 3 months of storage.These results show that there is no significant difference in the rate of IMP degradation between fresh and slacked fish. The flavor-contributing effect of IMP in slacked fish therefore should be the same as in fresh fish, provided the fish was frozen and stored at or near a temperature of −20°F.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00903.x
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    Effect of Feeding and Withdrawal of Menhaden Oil on the w3 and w6 Fatty Acid Content of Broiler Tissues (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Analysis was made of the fatty acid composition of liver, adipose fat, thigh and breast muscles of broilers fed corn-soy commercial-type of diets containing one of two levels of fish oil (2.5 or 5.0%). The oil was subsequently continued, withdrawn or replaced with yellow grease 2, 3 or 4 weeks before termination of the experiment at the 8th week. The tissue contents of four w-3-type fatty acids (20:4, 20:5, 22:5 and 22:6) were increased in relation to the number of weeks menhaden fish oil was included in the diet. (The first number indicates the chain length of carbons, the second indicates the number of double bonds. The number following w (omega) indicates the carbon position of the first double bond as counted from the terminal methyl group.)Of the four tissues studied, the liver had the highest total content of the w3 fatty acids; the adipose fat, the least. The muscles had intermediate values; the breast containing more than the thigh. Withdrawal of fish oil at the 4th week resulted in favorable organoleptic evaluation. A more favorable evaluation was obtained if yellow grease was substituted in place of fish oil for the last 4 weeks. The organoleptic scores were highly significantly correlated with the content of 20:5 03, 22:5 w3 and 22:6 w3 but it was less significantly correlated with the content of 20:4 w3. An inverse relation existed between the content of the w3 with that of the w6 fatty acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00904.x
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    Isolation of Strawberry Anthocyanin Pigments by Adsorption on Insoluble Polyvinylpyrrolidone (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00908.x
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    Oxidation Effects in a Freeze-Dried Gelatin-Methyl Linoleate System (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– We studied oxidation of a freeze-dried model system consisting of methyl linoleate and gelatin by incubating the model system in air at 50°C for up to 10 days in the dry state or at controlled relative humidities. Incubation for 5-10 days caused a drop in the viscosity of gelatin solutions, an increase in the solubility of gelatin in ethanol-rich solvent mixtures, an increase in the retention time of gelatin on a Sephadex G-150 column, and a reduction in the melting point of a standard gelatin gel. There were no such changes in the viscosity and solubility properties of gelatin when incubation was at a relative humidity of approximately 60%. In some instances, incubation at high relative humidity led to partial insolubilization of gelatin in water or in acetate buffer. The oxidation effects in the dry state were consistent with the hypothesis that gelatin undergoes oxidative degradation. The effects of oxidation showed similarities to effects of ionizing radiations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00910.x
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    Sarcolemmae from Chicken Skeletal Muscle. 2. Properties (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Sarcolemmae are usually identified solely by morphological characteristics. We have determined several chemical and enzymic properties of sarcolemmae from chicken breast muscle prepared by homogenization of aged muscle in dilute CaCl2 solution, washing 4 times in NaCl-histidine at pH 7.4, extraction with water buffered to pH 7 and isolation by differential centrifugation on a discontinuous sucrose gradient. The phospholipid content of the sarcolemmae was low, representing only 2 to 3% by weight compared with the 20 to 35% usually found in membraneous systems. This discrepancy may be due to the relatively small proportion of plasma membrane in the sarcolemma.Analyses indicate little contamination by nuclei or mitochondria. The sarcolemmae have, like the microsomal fraction, high contents of RNA and glucose-6-phosphatase activity. The sarcolemma is either rich in these elements or is contaminated by other subcellular elements, such as the transverse tubules (T system), which are. The sarcolemmae display a Mg+2- activated ATPase activity which is typical for membraneous systems. Lactate dehydrogenase was shown to be associated with the sarcolemmae. Whether this represents the situation in vivo or is an artifact of preparation is not clear. The sarcolemmae are capable of binding soluble LDH.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00912.x
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    Influence of the Physical State of Tissue during Rigor Mortis upon Protein Solubility and Associated Properties of Bovine Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Protein solubility and associated properties were studied in bovine sternomandibularis muscle allowed to pass into rigor in three physical states. Thirty min post-mortem, samples were incubated at 7°C for 48 hr in one of the following conditions: minced through 1/8-in. plate, free to shorten in a vertical position, stretched to 150% of equilibrium length. Stretched muscle exhibited greater protein solubility, higher pH values and longer sarcomeres than the remaining samples. For post-rigor muscle, protein solubility may be related to sarcomere length and moisture press ratio. Variations in sarcomere length may be related to post-mortem changes in pH. Possible relationships between the contractile state of proteins and the chemical, physical and quality characteristics of muscle are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00848.x
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    A Statistical Method for the Analysis of Peppermint Oils and Other Complex Mixtures (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A statistical method, preferably operated by a a computer, is proposed for the analysis of data on complex mixtures where the information sought involves a number of small changes in chemical composition, each of which is individually within the normal range of variation of the mixtures. When the method is applied to the identification of geographical origins of peppermint oils and mixtures of peppermint oils, the results are a substantial improvement on those from previous methods, though still leaving some uncertainty. It is expected that more complete chemical analysis will greatly improve the confidence level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00851.x
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    Lipid Hydrolysis in Frozen Baltic Herring (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The lipid composition of Baltic herring (Clupea harengus var. membranus) muscle and the hydrolysis during freeze storage was studied with thin-layer chromatography. The concentrations of the various lipid classes were initially 2–5 times as high in dark muscle as in white muscle. Storage for up to 12 weeks at –15°C resulted in an increase of the free fatty acid content from 50 to 1000 mg/100 g in the dark muscle, and from 17 to 280 mg/100 g in white muscle. The increase was due to hydrolysis of lecithin, cephalin and to a varying extent also of triglycerides. According to indirect estimations, roughly 45 and 75% of the free fatty acid formed in dark and white muscle respectively was a result of phospholipid hydrolysis; the remainder of triglyceride hydrolysis. The hydrolysis of lecithin was faster than that of cephalin in both types of muscles. The enzymatic attack showed no preference for anyone of the different fatty acids in the phospholipids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14352.x
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    Effect of Preirradiation Quality of Eviscerated Haddock on Postirradiation Shelflife of Fillets (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Radiopasteurization is an effective means of preserving haddock fillets of varying marketable quality. While results show that the postirradiation shelf life was a function of the preirradiation quality, they also indicate that there was an economic benefit from irradiating the fillets cut from fish as old as 13 days after catching.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14355.x
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    Water Activity of Flour at High Moisture Contents as Measured with a Pressure Membrane Cell (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method was developed for the determination of water activities of flour at high moisture contents. In this method a flour sample was allowed to equilibrate with water contained in a porous membrane while under a certain constant mechanical pressure. The cell was fitted with a porous membrane which allowed the transfer. of moisture from and to the sample. After equilibrium was achieved the sample was analyzed for moisture content. A thermodynamic relationship enabled calculation of the water activity corresponding to the pressure used in the cell. Results obtained with this method were in agreement with those obtained with the constant-relative-humidity desiccator technique in the over-lapping range of water activities. The two methods were also in agreement that the water activity of flour was not affected by the particle size distribution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00288.x
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    Volatile Components of Tomatoes (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Methods were developed for the preparation in reproducible yield (2–5 ppm) of odor concentrate from fresh ripe tomatoes. Sufficient concentrate was obtained to allow its separation by gas chromatography and collection of its components for direct investigation. Examination of the fractions resulted in rigorous identification of previously unknown tomato constituents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00289.x
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    Histamine and Tyramine Content of Yeast Products (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Chromatographic estimations of tyramine and histamine in “Marmite” and four other yeast extracts showed a tyramine content from 0.1 to 1.6 mg/g and a histamine content of 0.2 to 2.8 mg/g. “Marmite” contained the largest amounts of both amines, but’ three samples of this extract showed a wide range in amine content. These variations in amine content of yeast extracts are discussed in terms of their manufacture. Pharmacological activity in one of the yeast extracts (“Marmite”) on the rat's blood pressure and on the intact bronchioles and isolated ileum of the guinea pig was due to the presence of tyramine and histamine. The clinical relevance of a high histamine content is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14359.x
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    Tomato Volatiles: Effect of Variety, Processing and Storage Time (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Volatile components of three varieties of tomatoes processed in plain tin and enamel can linings at 0, 1, 4 and 8 months storage time were determined. A recently developed extraction method was used for separation and collection of volatiles free of moisture. This method allowed the study of small quantities of materials in a reasonable time. Multiple sampling of the vapor aliquots permitted qualitative and quantitative analysis.The greatest qualitative and quantitative differences in volatile composition were noted between the raw and heat processed samples. Methyl sulfide which was absent in the fresh fruit was formed during the heat process. The concentrations of acetaldehyde, acetone, methanol, and hexanal were significantly altered by processing. Differences between varieties were due to varying quantities of individual constituents but quantitative differences between can lining were less apparent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14361.x
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    Action of Microorganisms on the Peroxides and Carbonyls of Fresh Lard (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The effect of 28 microorganisms on the accumulation of hydroperoxides and monocarbonyls in fresh fat has been determined. Pseudomonas ovalis, Micrococcus freudenreichii and two strains of Streptomyces increased the concentration of peroxides; M. freudenreichii also produced an increase in 2-enals, 2, 4-dienals, and alkanals. Pseudomonas fragi, Geotrichum candidum, and Candida lipolytica produced an increase in alkanals and methyl ketones. All other cultures either removed the small amount of peroxides and monocarbonyls in fresh fat and prevented any build-up or had no effect. The ability of microorganisms to oxidatively attack fats was not related to their oxidase reactions or their ability to produce lipase. Differences in oxidative activity on fresh and rancid lard are discussed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14365.x
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    Changes in Fish Proteins Caused by Storage in Saline Solution and Their Inhibition by Phosphates. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00864.x
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    Volatiles from Oranges. (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Orange essence was stripped from freshly reamed California Valencia orange juice and concentrated to about 150-fold by the Western Utilization Research vacuum-aroma-column (WURVAC) method. The organic volatiles were extracted from the aqueous essence with ether and analyzed by combined gas-liquid chromatography and mass spectrometry. Chromatograms indicated the presence of more than 100 constituents; 39 of these were identified. Compounds previously unreported as orange volatiles are I-penten-3-01, methyl butyrate, methyl hexanoate, benzaldehyde, and γ-decanolactone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00868.x
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    Irradiation Effects on the Ripening of Kent Mangoes (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Kent mango fruit irradiated with 0, 100, 200, and 300 Krad were ripened at 20°C for 0, 4, and 8 days.Irradiated mangoes were less firm than control fruit immediately after irradiation, but fruit softening due to ripeness was more pronounced than softening induced by irradiation. Irradiated fruit contained higher water-soluble and lower Versene-vinsoluble pectic fractions as compared to unirradiated fruit. NO differences were observed in the content of the Versene-soluble fraction among all irradiation dosages. Higher PE activities were exhibited by the irradiated fruit throughout the ripening period. Irradiated fruit contained higher AIS and lower soluble solids than control fruit. No differences in sucrose content due to irradiation were observed, but there were less reducing and total sugars at the 300 Krad dose as compared to other dosages.Changes in pectic fractions and PE activity were more pronounced immediately following irradiation in comparison to those occurring during ripening. The increase in soluble solids as well as sucrose, and the decrease in AIS, titratable acidity, reducing sugars and firmness during ripening proceeded at faster rates in control fruit than in the irradiated fruit. These variable rates of change were reflected by the significant irradiation dose and storage duration interactions.Results suggest that irradiation induces a delay in ripening of Kent mangoes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00869.x
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  • 85
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    Apple Polyphenol Oxidase Activity in Relation to Various Phenolic Compounds (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00815.x
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  • 86
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    Isolation and Characterization of Ether Soluble Sugar-Amino Acid Interaction Products (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00818.x
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  • 87
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    Electronic Resource
    Cellular Distribution of Lactate Dehydrogenase in Chicken Breast Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00819.x
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  • 88
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    Electronic Resource
    The Fatty Acid Composition of Free and Bound Lipids in Freeze-Dried Meats (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The fatty acid composition of free and bound lipids in freeze-dried pork, lamb, and beef was determined by gas-liquid chromatography (GLC). Both raw and cooked samples were studied to establish whether cooking affected the fatty acid content of either fraction. Sixteen acids were identified in pork, lamb, and beef. In the bound lipids fraction, traces of saturated C13, C15, and C17 were evident. Three peaks remained unidentified. These unknown peaks are probably unsaturated acids, although the possibility that they may be oxidation products cannot be ruled out entirely. The bound lipids fraction of the meat samples studied was found to have a greater quantity of polyunsaturated fatty acids than the free lipids fraction. The linoleic, behenic, and arachidonic acid content of the bound lipids exceeded that of the free lipids fraction. Cooking prior to freeze-drying appeared to have no significant influence on the fatty acid composition of either free or bound lipids. Lamb and beef are similar to each other in fatty acid composition, and quite different from pork. The myristic and myristoleic acid content is higher in lamb and beef than in pork, but the linoleic and arachidonic acid content of pork exceeds that of lamb and beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00299.x
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  • 89
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    A Comparison of Solvent and Thermal Techniques for Determining the Fat Content of Ground Beef (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Results obtained by a thermal extraction procedure for determining the fat content of fresh ground beef were found to correlate significantly (1% level) with results obtained by the official AOAC solvent extraction procedure. The fat levels investigated ranged between 14 and 29%. As the amount of sample grinding increased, the fat variation within thermal extraction replications decreased, while the differences between the thermal and solvent extracted fat became larger.Linear regression between the two methods contained significant error in certain areas of the fat range tested. The fourth order polynomial provided the best fit curve between the solvent and thermal extraction data for thermal samples ground once through a plate having g-in. diameter holes and twice through a plate having holes 1/8-in. in diameter. The thermal extraction method, being adequately reproducible, rapid, and economical, provides a valuable tool to the food industry in control procedure and to the Armed Forces in its quality assurance tests.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00822.x
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  • 90
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    Electronic Resource
    Gel Filtration Fractionation of the Whole Water-Extractable Soybean Proteins (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The water-extractable soybean proteins (WESP) were fractionated into five fractions by gel filtration with Sephadex G-200 column. Four of the five fractions were protein fractions, while the fifth fraction was nonprotein fraction. The first two fractions were heterogeneous by sedimentation analysis, while the third and fourth fractions give homogeneous fractions with 7s and 2s respectively. The trypsin inhibitor activity was found only in the fourth fraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00825.x
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  • 91
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    Electronic Resource
    Factors Affecting Collagen Solubility in Bovine Muscles (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Solubility of intramuscular collagen was studied as affected by chronological maturity in 15 bovine longissimus dorsi and 15 semimembranosus muscles and as affected by post-mortem contraction state in the semitendinosus of 7 animals. Collagen solubility decreased significantly with each advancing maturity group in both longissimus dorsi and semimembranosus muscles. Collagen solubility was also higher (P 〈 0.05) in the longissimus dorsi than in the semimembranosus, except in the E maturity group. It was also related to panel tenderness in both muscles (r = 0.77 and 0.81 (P 〈 0.01) for longissimus dorsi and semimembranosus muscles, respectively. However, within-maturity group correlations of solubility of collagen and tenderness were low and nonsignificent.Collagen content did not differ significantly in longissimus dorsi muscles of animals of A, B, and E maturity groups; however, the semimembranosus had more collagen (P 〈 0.05) in E than in A and B maturity groups. Collagen content was not related (P 〉 0.05) to panel tenderness in either muscle (r =−0.42 and −0.48 for longissimus dorsi and semimembranosus, respectively). Neither collagen solubility nor collagen content was significantly affected by post-mortem contraction state. Furthermore, collagen solubility did not increase significantly with post-mortem aging up to ten days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00826.x
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  • 92
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    Electronic Resource
    Objective Measurement of Connective Tissue Tenacity of Poultry Meat (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A direct, objective method was developed for measuring the cohesive force holding the fibers and fiber bundles of poultry meat together, i.e., the connective tissue tenacity. The method consists of cutting out uniform cylinders of cooked muscle with the fibers parallel to the plane ends of the cylinder, attaching metal plates to the cylinder ends by a special adhesive that forms strong bonds with moist tissue, and measuring the force and work required to tear the meat sample apart in a recording tensile tester. Ability of the method to measure the cohesiveness between fibers, independent of the force required to shear across the fibers, was evaluated by determining connective tissue tenacity, shear force, alkali insoluble hydroxyproline (index of collagen), and taste panel reactions on cooked muscle samples varying with respect to age of bird, post-mortem aging condition, freeze-drying, and cooking time. Connective tissue tenacity was directly correlated with alkali insoluble hydroxyproline (r = 0.91, P 〈 0.001), inversely related to cooking time, and in general appeared to be a good measure of the connective tissue component of toughness as differentiated from the component related to force required to shear across the fibers. The method will be useful in objectively measuring the quality defect of lack of cohesiveness in canned, freeze-dried, and irradiated poultry meat, and should be of general value in all research on meat quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00829.x
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  • 93
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    A New Aroma-Bearing Substance from Shiitake, an Edible Mushroom (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Investigations on the physico-chemical properties and a sensory evaluation as a component of Shiitake flavor were carried out with lenthionine, a substance which was isolated from dried Shiitake mushroom. Lenthionine is practically insoluble in water but soluble in non-polar solvents. Its stability in an aqueous solution changes greatly with the pH of the solution.Lenthionine was identified as a significant component in the aroma of Shiitake mushroom and its detectable threshold level is at a concentration between 0.27 and 0.53 porn in water. This new aroma-bearing substance will be used as a flavor additive in various foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00831.x
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  • 94
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    Changes in Lipid Composition of Sweet Potatoes as Affected by Controlled Storage (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The fatty acid composition of the lipids extracted from Georgia Red and Centennial varieties of sweet potatoes was studied to determine changes during storage at 15.5, 10, and 4.5°C. The two varieties did not differ initially in the relative proportions of fatty acids. However, changes in fatty acid composition were noted during storage and appeared to be mere pronounced at low storage temperatures. The most consistent changes noted were an increase in tetra-cosaenoic acid and a decrease in short chain saturated acids. The Centennial variety contained higher levels of total lipids, which were generally reflected in higher levels of the three fractions, (1) non-phospholipids, (2) cephalin and (3) lecithin. The increase in total lipids and the individual lipid fractions with storage is indicative of two processes that may have occurred in the stored roots. The lipids may have become more extractable as the respiring potato underwent compositional changes, or lipids were being synthesized from non-lipid components. Although changes observed in the relative proportions of fatty acids during storage at different temperatures were not always consistent, the possibility is suggested that changes in fatty acid composition may be related to changes in quality of the potato during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00830.x
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  • 95
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    A Modified Sample Holder for Determining Viscosity of a Diphasic Fluid (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A sample holder was constructed to prevent separation in a diphasic fluid during the determination of viscosity with a disc-spindle viscometer. The holder consists of inner and outer cups separated with spacers. A magnetic stirrer causes fluid being tested to move through holes in the bottom, up around the outside, and over the top of the inner cup, creating a slow downward movement past the spindle. The movement is adjusted to a rate just sufficient to maintain a homogenous mixture and give a maximum stabilized shearing stress.Shearing stress was unaffected by direction of rotation of the stirrer. The agitation required for tomato juice apparently had but little effect upon shearing stress as indicated by tests with Newtonian fluids.The modified sample holder was used to determine viscosity of juices of several varieties varying in fruit characteristics. large differences were shown, but no relationship between fruit firmness and viscosity was apparent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00832.x
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  • 96
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    Catheptic Activity of Chicken Muscle: Quantitative Assay of the Hemoglobin-Splitting Catheptic Activity (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A quantitative method was developed to assay the hemoglobin-splitting catheptic activity in chicken muscle. The catheptic activity of chicken breast muscle was found to be 34-fold greater than previously reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00834.x
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  • 97
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    Electronic Resource
    Muscle Properties of Physically Restrained Stressor-Susceptible and Stressor-Resistant Porcine Animals (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Studies of the effects of duration of physical restraint of porcine animals revealed breed influences on the responses occurring in muscles. The rate and extent of glycolysis and the color and gross morphology of the muscles of Poland China animals became more severely affected as the duration of restraint increased. The muscles of Chester White animals, however, responded to the stressor initially but, with prolonged restraint, returned to glycolytic and morphological states resembling those of unrestrained animals. The results emphasize the importance of genetic influences on stress responses and resultant muscle morphology and indicate that a specific treatment may ultimately produce opposite effects in animals that differ in susceptibility to stressors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00833.x
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  • 98
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    Comparison of Sarcomere Length to Other Predictors of Beef Tenderness (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Sarcomere length in the longissimus dorsi muscles of 20 bovine animals was compared to other variables in predicting tenderness (Allo-Kramer shear) in two muscle positions (medial and lateral) and at four cooking temperatures (60, 64, 68 and 72°C). The medial muscle position was less tender, had shorter sarcomeres and had higher correlations between sarcomere length and tenderness than the lateral muscle position. In neither position did sarcomere length account for tenderness variation that was unaccounted for by combinations of other commonly-used carcass variables indicating that a single measure of sarcomere length at a given position is of little value in predicting tenderness if certain carcass parameters are known.Comparison of sarcomere length with resistance to shear across the cross section of 5 additional longissimus dorsi muscles showed that very small differences in contraction state were associated with marked differences in tenderness in restricted muscle areas. The study emphasizes the importance of post-rigor contracture to tenderness but indicates that several estimates are necessary to characterize a single muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03654.x
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  • 99
    Electronic Resource
    Electronic Resource
    Microscopic Characteristics of Cooked Muscles Subjected to Stretch-Tension during Rigor (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Frozen sections, representing the entire cross-sectional area at the site of shear force determination, were prepared from cooked muscle samples previously subjected to two degrees of stretch-tension during rigor. Histological observations revealed very few consistent relationships between structure at the shearing site and shear force values. Sections prepared from control samples exhibited significantly greater total amounts of perimysial connective tissue than sections prepared from stretched samples. Stretched sections tended to show greater amounts of perimysial tissue denaturation as indicated by the degree of tissue granulation. These results suggest that a portion of the increased tenderness previously reported for stretched muscle samples may be accounted for by a mechanical thinning of connective tissues due to stretching which results in a decrease in force required for shearing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03656.x
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  • 100
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    Quantitative Methods for Anthocyanins. 4. Determination of Individual Anthocyanins in Cranberry and Cranberry Products (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– A new method was developed to determine the quantities of the four major anthocyanins in cranberry and cranberry products. The pigments were streaked on Whatman No. 1 paper and separated by multiple ascending chromatography with 1-butanol-benzene-formic acid-water (100:19: 10:25). The individual bands were measured by transmission densitometry at 525 nm. The ratio of individual pigments was calculated from the densitometric peak areas. The linearity of densitometric response for anthocyanins was established. The amount of each individual anthocyanin present was calculated from the total anthocyanin content and the ratio of individual anthocyanins. The reproducibility of the methods was 6% for the two arabinosides and 4 to 5% for the two galactosides expressed as the coefficient of variability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03658.x
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