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  • Articles  (1,090)
  • Blackwell Publishing Ltd  (1,090)
  • American Institute of Physics (AIP)
  • University of Chicago Press
  • 1965-1969  (840)
  • 1935-1939  (250)
  • Process Engineering, Biotechnology, Nutrition Technology  (1,090)
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  • Articles  (1,090)
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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
    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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  • 3
    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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  • 4
    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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  • 5
    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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  • 6
    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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  • 7
    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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  • 8
    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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  • 9
    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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  • 10
    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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  • 11
    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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  • 12
    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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  • 13
    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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  • 14
    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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  • 15
    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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  • 16
    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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  • 17
    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 
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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: 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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  • 18
    Electronic Resource
    Electronic Resource
    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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  • 19
    Electronic Resource
    Electronic Resource
    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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  • 20
    Electronic Resource
    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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    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12109.x
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  • 22
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    NOTICE (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.tb12784.x
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  • 23
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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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  • 24
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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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12785.x
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  • 25
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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 
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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: 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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  • 26
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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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  • 27
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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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  • 28
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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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  • 29
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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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  • 30
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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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  • 31
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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 
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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: 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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  • 32
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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 
    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 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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  • 33
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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 
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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– 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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  • 34
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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 
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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 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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  • 35
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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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  • 36
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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 
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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 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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  • 37
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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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  • 38
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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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  • 39
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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 
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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– 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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  • 40
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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 
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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– 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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  • 41
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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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  • 43
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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 
    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— 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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  • 44
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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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  • 45
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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 
    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 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14365.x
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  • 46
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    Variations in Proximate Composition of North Carolina Scallop Meats (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: Bay scallops (Aequipecten irradians), calico scallops (Aequipecten gibbus) and sea scallops (Placopecten magellanicus) were sampled from known locations and months of harvest for determination of proximate composition. A scallop sample (Chlamys hericius) was obtained from near Whidbey Island, Puget Sound, for comparative purposes. The adductor muscles were analyzed for total moisture, protein, fat, glycogen and ash content. The proximate composition varied widely among locations and months of harvesting. In general, coefficients of variation were relatively low for moisture and protein but high for fat, glycogen and ash. The range for each component was fairly similar among species studied. The percent ranges for bay and calico scallop meats, respectively, were: moisture 74.15–83.66, 76.12–81.86; protein 13.44–21.57, 13.28–17.53; fat 0.23–0.91, 0.23–1.13; glycogen 0.13–3.86, 0.35–3.71 and ash 1.09–2.24, 1.17–1.91. Sea scallop percent ranges were: moisture 74.63–80.97; protein 13.87–18.11; fat 0.31–0.96; glycogen 0.27–8.74 and ash 1.28–1.81.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12061.x
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  • 47
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    Photoinduced Reduction of Nootkatone (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: Photolysis of the principal flavoring constituent of grapefruit, nootkatone, in methanol gave rise to a number of compounds. One of them has been isolated and shown to be 1,10-dihydronootkatone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12065.x
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  • 48
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    Wheat Flavor 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: The volatile flavor components of a lightly milled, whole-grain soft wheat, Moro variety, were isolated and studied by gas-liquid chromatography, mass spectrometry, Paper chromatography and/or chemical tests. The following 11 compounds were identified in the wheat flavor essence or in headspace vapors: acetaldehyde, isobutyraldehyde, butyraldehyde, hexanal, heptanal, octanal, crotonaldehyde, 3-methyl-2-butanone, 2,2-dimethyl-3-pentanone, diacetyl and ethyl acetate. Tentative identifications were made of seven additional compounds: butanone, valeraldehyde, isovaleraldehyde, cyclopentanone, phenylacetaldehyde, amyl alcohol and isoamyl alcohol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12068.x
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  • 49
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    Analysis and Significance of Tyramine 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— The tyramine levels in different varieties of cheeses, alcoholic drinks, and other foods were determined. Many of the food samples, analyzed by an existing fluorometric method, contained large amounts (up to 2.2 mg/g) of tyramine. Synephrine and octopamine, although rarely present in food, interfered with the fluorometric analysis. A gas chromatographic method was developed in which tyramine was extracted from foods and then analyzed as its trifluoroacetyl derivative using an electron capture detector. The gas chromatographic method was more sensitive and specific than the fluorometric method, and it permitted detection of 0.1–0.2 nanogram tyramine even in the presence of synephrine and octopamine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14354.x
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  • 50
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    Quantitative Determination of Lactic and Succinic Acids in Frozen Whole Eggs by Gas-Liquid Chromatography (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— Frozen whole egg containing known amounts of lactic and succinic acids were evaluated using gas-liquid chromatography (GLC) and AOAC (1960) procedures. The acids were isolated from the whole egg samples by liquid-liquid extraction, evaporated to dryness, and refluxed for 2 hr with 1-butanol and HCI and chromatographed as their butyl ester derivatives, along with an internal standard. Peak heights and responses relative to butyl decanoate as an internal standard were used to calculate acid concentrations in the whole egg samples.Lactic acid recovered from whole egg samples by GLC procedures ranged from 98% at the low concentration (0.43 mg/100 g egg) to 99% at the high concentration (47.70 mg/100 g egg). Succinic acid recovered from whole egg samples by GLC procedures ranged from 103% at the low concentration (1.22 mg/100 g egg) to 98% at the high concentration (73.20 mg/100 g egg). Acid recoveries from whole egg samples by GLC procedures were as accurate, and generally less variable, than those recovered by AOAC (1960) procedures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14357.x
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  • 51
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    A “Cold Shortening” Effect in Avian Muscle (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— Experiments were conducted to determine the effect of post-mortem temperatures between 0 and 20°C on the degree of shortening in isolated pectoralis major muscles of chickens and turkeys. A “cold shortening” effect in these muscles is described and compared to post-mortem pH, average sarcomere length of isolated myofibrils, and relative solubility of myofibrillar and sarcoplasmic proteins.The degree of muscle shortening at each temperature after various periods post-mortem indicated that shortening was essentially complete after 3 hr in chickens and 5 hr in turkeys. Shortening in muscles stored at 0°C was significantly greater (P 〈 .01) than in the 12–18°C temperature range. Shortening was greatest in muscles stored at 20°C. The degree of gross shortening observed was directly related to the average sarcomere length of isolated myofibrils. Post-mortem decline in pH was not significantly correlated (P 〉 .05) with shortening. Extractability of myofibrillar and sarcoplasmic proteins after 5 hr at either 0 or 16°C was determined and found to be unrelated to the degree of post-mortem shortening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14358.x
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  • 52
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    Production of Enterotoxin-B in Cured Meats (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— A variety of laboratory cured hams were inoculated with 103−106 cells of S. aureus strain S-6 and incubated at 10, 22 and 30°C anaerobically for up to 16 weeks. Enterotoxin-B was detected by gel-diffusion in hams with original pH over 5.30, up to 9.2% NaCl (brine) and 0.54 ppm undissociated nitrous acid. There was better toxin production at 30° than at 22° or 10°C. Toxin was detected at 10°C after at least 2 weeks incubation and in most samples after 8 weeks when pH was greater than 5.6. Toxic hams had more than 4 × 106 cells/g. Contaminants were always less than 105/g. Tween 80 inhibited toxin production at 30° but not at 10°C. Toxic hams looked normal even after 2 months incubation at 10°C.
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  • 53
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    Relation of Chemical Structure to Plant Growth-regulator Activity in the Pineapple Plant: Retarding Senescence of Pineapple Fruit with Applications of 2,4,5-Trichlorophenoxyacetic Acid and 1-Naphthaleneacetic Acid (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 effectiveness of 1-naphthaleneacetic acid (SNA) and 2,4,5-trichlorophenoxyacetic acid (2,4,5-T) in markedly retarding further ripening of pineapple fruit and thus extending its marketable life as a fresh fruit has been demonstrated. The effects are evident at different stages of maturity and ripeness, different fruit densities, and from both pre-harvest and post-harvest applications. As little as 1 ppm of 2,4,5-T has noticeable effect, and 100 ppm appears optimum for senescence delay. For SNA, 500 ppm is an optimum level for dipping fruit. A brief wetting of the fruit is adequate. The crowns remain in better condition when not treated with growth regulator. Refrigeration can supplement the effect of the chemical in retarding senescence. Lower temperatures can retard some of the changes which even treated fruit will show, and the chemical can retard ripening changes that otherwise may take place, albeit slowly, under normal refrigeration of pineapple fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12093.x
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  • 54
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    Studies on Compounds and Individual Lipids of Wheat Germ (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: A combination of chemical and chromatographic procedures demonstrated that 97% of total wheat germ lipids are nonpolar, while 3% are polar (glycolipids, phosphoipids and proteolipids). The fatty acid composition, in polar and nonpolar lipids, was determined: the former contain a higher percentage of octa-decatrienoic acid than the latter. Nonpolar lipids are tri, mono- and diglycerides and sterol esters. In addition to lecithin, phosphatidyl ethanolamine, phosphatidyl serine and their lyso derivatives, lipids contain unknown compounds tentatively identified as glycolipids or phytoglycolipids. Moreover a high content of compounds identified as phosphatidic acid or polyglycerophosphate derivatives has been observed.
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  • 55
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    The Sterols and Triterpenes of Banana Pulp (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: Using thin-layer chromatography and gas-liquid chromatography the following substances were identified in banana pulp (Musa saplentum L.): Cycloartenol, cycloeucalenol, 24-methylene cycloartanol, campesterol, β-sitosterol and stigmasterol. The major triterpene was 24-methylene cycloartanol while β-sitosterol accounted for greater than 72% of the sterol fraction.
    Type of Medium: Electronic Resource
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  • 56
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    Volatile Components of Raw Peanuts: Analysis by Gas-Liquid Chromatography and Mass Spectrometry (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 volatile components associated with the aroma and flavor of raw peanuts have been studied. These components were isolated using lowtemperature vacuum distillation and cryogenic trapping. Ten components were identified from the liquid N2 trap using the combined technique of gas-liquid chromatography and mass spectrometry. The “backbone” compound of the raw peanut aroma appears to be hexanal, with other components adding the proper character.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12106.x
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  • 57
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    Isolation, Identification and Comparison of the Volatiles of Peach Fruit as Related to Harvest Maturity and Artificial Ripening (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: Volatiles of peach (Prunus persica L., cultivar, Gleason Early Elberta) fruit were studied by gas-liquid chromatography, thin-layer chromatography and infrared spectrometry. Chromatograms of the volatiles of hard-mature, firm-mature, soft-mature, tree-ripe and artificially ripened, hard-mature fruit were obtained with temperature programing and flame ionization detection. The volatile concentrates of tree-ripe peaches produced 86 peaks. The major peaks were isolated and the infrared spectra determined and compared with authentic compounds.In general, concentrations of volatile components increased with advancing maturity. The main volatile components were identified as gamma- and delta-lactones, esters, aldehydes, benzyl alcohol and d-limonene.The highest total lactone concentration occurred in tree-ripe peaches and was more than four times that of firm-mature fruit. Gamma-decalactone predominated among the lactones in tree-ripe peaches. Artificially ripened peaches had very small amounts of gamma-decalactone and lacked gamma- and delta-dodecalactone, with a total lactone concentration abouf one-fifth that of free-ripe fruit. Concentrations of esters in artificially ripened fruit reached only one-third to one-half those of tree-ripe peaches. Benzaldehyde was the predominant volatile in tree-ripe peaches and occurred in five times the concentration found in artificially ripened fruit. These may be the determining factors relative to the inferiority of artificially ripened as compared to free-ripened fruits.
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    Concentration Effect on Odor Addition or Synergism in Mixtures of Methyl Sulfide and Tomato Juice (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 various concentrations of tomato juice and methyl sulfide (Me2S) in triple distilled water on threshold values of the juice-Me2S mixtures was studied on juices prepared from five varieties of canning tomatoes. When Me2S and tomato juice were diluted to less than 10 ppb and 1,000 ppm respectively, before mixing, no significant interaction between juice and Me2S was observed in the juice-Me2S mixture. The odor intensities of the two components (as measured by threshold values in distilled water) were additive at subthreshold concentrations. As the concentrations of juice and Me2S were increased before mixing, an increasing degree of interaction or synergism was observed in the mixture. At concentrations of 105 ppm juice and 1 ppm Me2S odor intensity of the mixture was approximately double that which would be expected on an additive basis. However, this may not be a case of true synergism if the concentrations which give rise to the effect produce other products of lower threshold values.
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  • 59
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    Serendipity Berries–Source of a New Intense Sweetener (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 fruit of Dioscoreophyllum cumminsii, Serendipity Berries, contains an intensely sweet principle. Chromatography of water extracts of the berry on G-50 and G-200 Sephadex indicated that the sweetener was bound to fruit protein. Degradation of the fruit extract with bromelain, a proteolytic enzyme, yielded a lower, molecular weight material with intense sweetness of excellent quality. Functional group tests indicated that this material was not proteinaceous, but rather a carbohydrate type substance. Threshold taste response gave a sweetness value of 1500 times sweeter than sucrose.
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    Stimulation of Gas Production and Growth of Clostridium perfringens Type A (No. 3624) by Legumes (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: Dry beans and other legumes contain an unidentified factor which stimulates rapid growth and gas production by Clostridium perfringens, Type A. This factor may be related to the flatus-inducing properties of dry beans. it is suggested that flatus gases are the product of accelerated gas production by the intestinal anaerobe. Gas production and growth of C. perfringens were inhibited by some of the same antibiotics that are known to block flatulence in higher animals. Hydrogen and carbon dioxide, the major constituents in flatus gases, were also found to be the primary gases collected over cultures of the anaerobe grown in a synthetic medium. Bland foods, such as rice and barley, evoked minimal responses. Pure carbohydrates including lactose, raffinose, stachyose and starch had no effect on gas production when the organism was grown in a complete basal medium containing glucose. An assay procedure has been developed for measuring the response of the microorganism to various substrates. This procedure should facilitate isolation, purification and characterization of the unknown factor. If a direct relationship can be established between this factor and the flatulence factor in dry beans, the assay procedure should find applications in establishing a flatus index for foods and aid in the development of nonflatulent food products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12792.x
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    The Cause of Discoloration of Hard Cooked Egg Rolls (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 brownish discoloration of coagulated albumen in hard cooked egg rolls by ultraviolet (UV) radiation involves the splitting and conformation changes of the peptide chain as suggested by an increase in the amount of nonprotein nitrogen and aromatic amino acids. The presence of water was essential in the development of discoloration, indicating that hydroperoxides and/or peroxides produced from water by the action of UV radiation could cause oxidation of tryptophan. The oxidative type of reaction was confirmed by the development of a similar brown color when coagulated albumen was heated in the presence of oxidizing agents. The discoloration could be prevented by reducing agents, however, once the color has been developed the agents become ineffective. Therefore, a two step mechanism was suggested for the UV discoloration of coagulated albumen: first, the peptide chain is hydrolyzed resulting in an increase in the amount of tryptophan available; second, the tryptophan molecule is oxidized producing a brown color.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12795.x
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    Vapor Analysis of Fermented Spanish-type Green Olives by Gas Chromatography (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: Five major components were detected gas chromatographically in the head-space vapor (HSV) of Spanish-type green olives fermented by pure cultures of Lactobacillus plantarum, Pediococcus cerevisiae and Leuconostoc mesenteroides. Three of these compounds were identified as acetaldehyde, methyl sulfide, and ethanol. The same compounds were present in unfermented olives but in different amounts. Olives that had undergone a natural fermentation contained the above five compounds, and, in addition, a varying number of other compounds. These results indicated that HSV analysis may be a rapid method for detecting volatile end products resulting from the metabolism of various microorganisms. A high ethanol content was found in olive brines that contained a predominance of yeasts. Abnormal fermentations gave unique HSV profiles, one of which indicated a high level of 2-butanol. Methyl sulfide was found to be a major odor component of fermented as well as unfermented olives. Acetaldehyde and ethanol contributed secondarily to the odor. Primary contributions of fermentation by the above lactic acid bacteria to the flavor of olives were: (1) production of a desirable level of acidity, and (2) utilization of fermentable sugars to the exclusion of microorganisms which produce metabolic end products with undesirable flavor characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12794.x
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    Identification and Characterization of the Pectic Enzymes of the McFarlin Cranberry (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: Endo-polygalacturonase activity was found in cranberry proteins. Viscosity measurements showed that the hydrolysis of pectins with both high and low methoxyl content occurred on addition of a protein dialysate to pectin solutions. The use of a phenol binding agent in the enzyme preparation was necessary to obtain a high hydrolytic activity. Higher activity was noted with citrus pectins than cranberry pectins. Optimum activity was found at pH 5.0 for cranberry polygalacturonase. Activity was destroyed after 35 min of heating at 100°C. Up to 0.6 M NaCl gave no significant effect on cranberry polygalacturonase activity at pH 5.0. Cranberry pectin esterase activity was low when compared to strawberry and tomato pectin esterase. The optimum pH value for pectin esterase was 7.5, and the enzyme was inactivated when heated for 5 min at 100°C. When pectin solutions were treated with NaCl, optimum pectin esterase activity occurred at 0.15 M concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10359.x
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    The Release of Dipicolinic Acid from Spores of Bacillus stearothermophilus NCA 1518 (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: Both pH of the spore suspensions and autoclaving time affect the release of dipicolinic acid (DPA) from spores. At pH 14 maximum release of DPA was obtained for spore suspensions of both variants autoclaved at 250°F for 15 min. With the smooth variant. maximum release of DPA was achieved at pH 7.0. Autoclaving at 250°F for 15 and 70 min was required for complete release of DPA from spores of the smooth and the rough variants. Loss of viability of spores of both variants succeeded complete release of DPA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10360.x
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    Colorimetry of Foods. 1. Correlation of Raw, Transformed and Reduced Data with Visual Rankings for Spinach Puree (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: —Freshly processed spinach puree and stored processed puree were mixed in proportions varying from O to 100% in increments of 10% to provide three different sets of 11 samples each. These sets simulated the range of color values actually obtained with samples in storage after processing. Color measurements were performed by means of a General Electric Recording Spectrophotometer, a Hunterlab Model D25 Color Difference Meter, and a Colormaster Differential Colorimeter, Model V. Experiments were carried out on each set of samples to obtain tristimulus values from each instrument. These values were mathematically transformed to the tristimulus values of the other two color systems. Tristimulus values from the instruments also were reduced to common color functions, and all data were correlated with visual rankings. Good correlations of instrument versus visual rank were obtained. Absolute values obtained from the transformation equations were very different from instrumental values. However, the transformations resulted in only a slight decrease in correlation with visual preference. Reduced data calculated from instrumental read-out correlated well with visual rank. However, conversion of Colormaster data to Adams data and resultant reduction produced poor correlations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10363.x
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    Nutritive Value of 1, 2-Dichloroethane-Extracted Fish Protein Concentrate (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: —Studies were conducted on the nutritive value of fish protein concentrate (FPC) preparations produced by extracting cod fillet with 1, 2-dichloroethane (DCE). These were fed to immature rats at either a 20% dietary protein level or at a 10% protein level in conjunction with 10% casein protein. Findings were compared to those from immature rats fed diets containing 10 or 20% casein protein. Nutritive value of the FPC preparations was dependent on the temperature and length of time at which extraction occurred. Rats fed diets containing 10 or 20% casein protein. Nutritive value of the FPC preparations was dependent on the temperature and length of time at which extraction occurred. Rats fed diets containing FPC extracted at 65°± 2°C or 40°± 2°C for 24 hr or at a temperature of 83°C for 6 hr or 3 hr and vacuum dried without steaming were normal in appearance and exhibited increments in body weight and feed efficiency comparable to those of rats fed similar diets containing 20% casein protein. FPC prepared under similar conditions except that it was extracted for 24 hr at 83°C without replacing evaporated solvent during the last 6 hr of extraction was toxic. Subjecting the latter to vacuum steaming for 45 min at 10 in. of vacuum eliminated its toxic properties as determined in a 7-day feeding test, although some impairment of its nutritional value was still manifest. Cod fillet prepared by the same procedure as the toxic material except that evaporated solvent was replaced at 2-3 hr intevals throughout the entire 24-hr period of extraction was non-toxic in a 7-day feeding test and differed only slightly from casein in nutritive value.
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    The Anthocyanins of Strawberry, Rhubarb, Radish and Onion (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 presence of a large number of previously unnoticed anthocyanins was demonstrated in strawberry, rhubarb, radish and onion. The number of anthocyanins found in this survey and those reported previously (in brackets) in each plant were: strawberry: 6 (4), rhubarb: 3 (2), radish: 13 (5), onion: 8 (3). Some of the chromatograms indicated that the number of anthocyanins present was even greater than that. A quantitative difference was found between the anthocyanin pattern of the examined varieties. The survey was carried out using paper chromatography on Whatman No. 3 MM paper with two new solvent systems of high resolving power. The solvents were: 1-butanol-benzene-formic acid-water (100: 19: 10: 25) and 1-butanol-formic acid-water (100: 25: 60).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10367.x
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    Enzymic and Acid Hydrolysis of Sucrose as Influenced by Freezing (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: —Sucrose hydrolysis catalyzed by invertase was studied over the temperature range 12 to −22°C in solutions of various concentrations. Freezing resulted in a marked decrease in invertase activity. Factors considered as having a possible role in the inhibition of invertase by freezing were: (1) the presence of ice crystals, (2) the increased concentration of solutes resulting from ice formation, and (3) a temperature effect in excess of that predicted from the Arrhenius equation (secondary temperature effect). It was shown that ice crystals formed at the rate used in this study had no effect on invertase activity, and that the decrease in invertase activity at sub-zero temperatures was quantitatively accounted for by the concentration effect and the secondary temperature effect. High levels of sucrose and buffer (ionic strength) were found to inhibit invertase activity. Sucrose hydrolysis catalyzed by acid (HCI) was studied over the temperature range 12 to –16.5°C, and an Arrhenius plot of the data was linear between 12 and -7°C. Once the solution was frozen (below –6.8°C), the effect of temperature on the reaction rate constant no longer obeyed the Arrhenius equation, and the reaction rate constant was found to exhibit a maximum between –8.5 and –16.5°C. The rate of sucrose hydrolysis catalyzed by acid was influenced by cooling and conventional freezing in a manner quite different from that observed with invertase-catalyzed hydrolysis.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10370.x
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    Degradation of DDT and DDE by Cheese Microorganisms (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: Representative microorganisms of the diverse flora associated with several varieties of surface-ripened cheese were isolated. Species of streptococci, micrococci, yeasts and Gram-positive rods accounted for most of the isolates. These were incubated at 32°C in media containing 0.5 ppm lindane, p-p DDE, and p-p DDT. The pesticides were dissolved in a small amount of ethanol to facilitate incorporation into the media. Following incubation for 10 days, the concentrations of residual pesticides were determined by electron capture gas chromatography. The growth of streptococci and micrococci isolates did not apear to produce any changes in pesticide levels, though they apparently were uninhibited by the pesticides. However, the growth of other isolates dechlorinated p-p DDT. Moreover, aerobic growth of geotrichum species caused almost complete disappearance of the p-p DDT and p-p DDE peaks from the gas chromatograms. These results suggest the possibility that residues of DDT and DDE might be degraded if they are present in certain types of surface-ripened cheeses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10372.x
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    Rapid Determination of Proline in Grapes and Wines (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: —An improved method for the rapid determination of free proline in grapes and wine is given. No significant interference from other amino acids in amounts found in grapes and wine would normally be expected. The method is applicable to most biological material as long as lysine, hydroxyproline, tryptophan and glutamine are not present in total amounts greatly exceeding that of proline. Lysine caused greatest interference and this was only 6% error on equal mole amounts. A direct dilution technique instead of the usual extraction of reaction product by benzene increased accuracy and speed of this method. The relative standard deviation between pairs of samples of grape juice averaged about 3% and for wine about 4%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10327.x
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    Enzymic Activity during Growth of Vanilla Fruit 1. Proteinase, Glucosidase, Peroxidase and Polyphenoloxidase (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: —A preliminary study has been made of these enzymic activities along the growth of vanilla pods looking for information about biochemical reactions which lead to the production of the aroma. Proteinase activity decreases with pod age. The activities of glucosidase, peroxidase and polyphenoloxidase increase with stage of growth reaching a maximum near or at ripening. Possibly these enzymes play some role in reactions taking place in curing vanilla, either directly or indirectly supplying the initial products to be transformed into those responsible for color and odor. Partially purified polyphenoloxidase shows a ration catecholase-cresolase activity of 8.9.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10329.x
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    Effect of Processing on Recovery of Polio Virus From Inoculated Foods (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 recovery of polio virus inoculated into a variety of foods was studied as a function of four food processing operations: freeze dehydration, “pasteurization” by exposure to Cobalt-60 gamma irradiation, refrigerated storage at 4°C, and storage at 20°C. In general, a decrease in virus recovery was noted following each of the operations. Complete loss in recoverability was observed only in highly acid foods (below pH 2.9) stored at 20°C for 96 or 168 hr. Use of a DEAE Sephadex chromatographic column was found to have potential application for separation of virus foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10330.x
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    Heat Gelling Properties of Myosin, Actin, Actomyosin and Myosin-subunits in a Saline Model System (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: —Myosin and actin were isolated from rabbit skeletal muscle. The gelation of myosin, actin and actomyosin, as well as of heavy and light meromyosins derived from myosin by trypsin treatment, by heat was studied in various systems. The data indicate that the heat gelling properties of these protein solutions do not run parallel with those of saline model systems composed of these proteins and stroma. Actin does not exert any influence on the binding properties of the system, but when F-actin and myosin A were both present the resulting binding properties were considerably improved. Since heavy and light meromyosins have little influence on binding properties, it may be concluded that an intact molecule of myosin is required for development of binding properties upon heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10331.x
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    Changes in Molecular Weight of Pectin During Methylation with Diazomethane (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– Acid and enzymatic demethylation procedures suggest that the change in molecular weight during methylation is a result of depolymerization and that a change in the percent methoxyl groups probably has very little effect on the change in molecular weight during methylation or demethylation with pectins having an ester content between 60% and 95%.Samples of a commercially prepared citrus pectin were acid washed, dissolved and neutralized to different levels with dilute NaOH. These samples were treated with isopropanol to yield an open gel-like precipitate, the alcohol was replaced with ether and the pectin treated with diazomethane at 〈 −30°C. The samples methylated to 70%, 85% and 95% had molecular weight values which decreased with increasing degrees of esterification. Molecular weight was determined by measuring the viscosity of a 0.1 % sol in 1 % Calgon.
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    Molecular Properties of Post-Mortem Muscle. 6. Effect of Temperature on Protein Solubility of Rabbit and Bovine Muscle (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– Studies were conducted to investigate the effect of temperature on the actin-myosin interaction of rabbit and bovine muscle during rigor and post-rigor shortening. Muscle was stored at four different temperatures (2°, 16°, 25° and 37°), corresponding to three types of post-mortem muscle shortening: cold, minimal and high temperature. These three types of shortening are presumably related to different states of the actin-myosin interaction in post-mortem muscle. Post-mortem tenderization may be the result of either actin-myosin dissociation or F-actin depolymerization.To detect the occurrence of either of these possible changes, two salt solutions, differing widely in their myofibrillar protein extracting abilities, were used to compare post-mortem myofibrillar protein solubility after different times of post-mortem storage and to provide information about the actin-myosin complex. Myofibrillar protein solubility of both rabbit and beef muscle in 0.5M KCl, 0.1M phosphate, pH 7.4, increased markedly with increasing post-mortem storage at temperatures up to 25deg;. Similar solubility changes were obtained with 1.1M Kl, 0.1M K phosphate, pH 7.4, but these changes were much smaller in magnitude. Solubility in both salt solutions, in general, decreased for muscle stored at 37°.Although time and temperature of post-mortem storage caused appreciable alterations in protein solubility, these alterations could not be directly related to changes in tenderness or sarcomere length or to species differences in the effects of temperature on post-mortem shortening. Viscosity, analytical ultracentrifugation, and ATPase assays all indicated the absence of “normal” actomyosin in all myofibrillar protein extracts in this study. It was suggested that the 1.1 M KI extracts contained G-actomyosin, but the available evidence indicated the presence of only myosin in 3-hr, 0.5 M KCI extracts.
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    Destruction of Trichina Larvae in Cooked Pork Roasts (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 effect of heat on trichina larvae was studied in pork roasts cut from trichinae infected loins. Roasts were cooked to end-point temperatures of 120, 125, 130, 135, 140, 145, 150 or 160°F in electric household ranges at oven temperatures of 200, 325 or 350°F. Samples of the cooked roasts were artificially digested; the recovered- larvae were examined for viability. Also samples were fed to rats; 4 weeks later the rats were killed and examined for presence of trichinae by digesting aliquots of ground rat tissue. All larvae were destroyed in roasts cooked to 140° or higher; viable larvae were found in some of the roasts cooked to 135°F and in all of the roasts cooked at 130°F or lower. Thus the thermal death point of trichinae is between 130° and 140°F.
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    Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue (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— Beef adipose tissue was separated into the water soluble, salt soluble and insoluble (water-salt-ether) fractions, and the amount of H, S evolved upon heating each of the fractions was determined. The yield of H, S per 100 g of adipose tissue was 17.6, 1.7 and 5.5 μM for the water soluble, salt soluble and insoluble fractions, respectively. Thus, the water soluble fraction contributed about 71% of the H, S, while the corresponding contributions from the salt soluble and the insoluble fractions amounted to approximately 7 and 22%, respectively.
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    Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During Aging (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— During the aging of fiber pieces prepared from bovine sternomandibularis muscles, a loss of adhesion occurs between adjacent myofibrils. This is evidenced by increased readiness of fiber pieces to distintegrate into individual myofibrils during a period of standard disruption. Alterations also appear within the myofibrils themselves in the regions of the Z lines, sometimes leading to the apparent dissolution of this structure. Ethylenediamine tetraacetate present in the suspensions during storage not only prevents these changes, but also preserves the refractory character of the fiber pieces. Meat aging is considered therefore to be due to disruption and possible dissolution of Z-line material, leading to a weakening of inter-myofibrillar linkages probably located at the junctions of adjacent Z lines, and to loss of tensile strength of the myofibrils themselves.
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    Causes of Can Swelling and Blackening of Canned Baby Clams. 3. Bacteriology and Chemistry of Sea-Bottom Mud Involved in Can Spoilage (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— Bacterial spores grown in medium containing calcium chloride were found to be very thermoresistant. If raw baby clams were collected from muds with a high calcium content, the canned product usually spoiled. Sea-bottom muds high in calcium may, therefore, have an effect upon the thermoresistance of the spores. There was no relationship between iron and magnesium content of muds and the spoilage of the canned product. The amount of hydrogen sulfide was in proportion to the organic matter and humus content of the muds. Unless chemical or bacteriological factors are involved, the hydrogen sulfide content of the mud itself would not be sufficient to cause spoilage of the canned clams. Qualitative and quantitative tests for sulfate and sulfite ions showed an inverse relationship with the amount of hydrogen sulfide. This might be a result of reduction of sulfate in the muds.Thermophilic spore formers are widely distributed in all locations of the Ariake Sea. If baby clams are collected from this area and improperly cleaned, they may contain enough bacteria to cause spoilage in the canned product. The spore-forming bacteria isolated from muds were classified and consisted of 83%Clostridium and 17%Bacillus genera.
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    A Sample Bias in the Evaluation of Smoked Frankfurters by the Triangle Test (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— A taste panel was able to determine the difference between smoked and unsmoked frankfurters, at a statistically significant level, only when the smoked frankfurter was the “odd” sample; non-significant selections were made with the unsmoked frankfurter as the “odd” sample. Positional differences of the “odd” sample in tasting the three samples did not affect its selection. Determination of difference between two food products by the triangle taste panel test can be affected by the choice of sample for the “odd” sample.
    Type of Medium: Electronic Resource
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    Comparison of Sterile and Inoculated Beef Tissue (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— A surgical isolator technique was developed for obtaining sterile muscle tissue from a beef carcass. This tissue was compared during refrigerated storage with a general inoculum tissue sample, a low level general inoculum sample, a sample inoculated with Pseudomonas and an Achromobacter sample. Protein fractionation revealed a decrease in sarcoplasmic protein for all treatments during storage. An initial rise, followed by a relatively constant value in the myofibrillar fraction, was also observed for all treatments.The stroma fraction, the nonprotein nitrogen fraction, percent free water, pH and emulsifying capacity of the aseptic and low level inoculated samples remained fairly constant throughout storage. The higher level inoculated samples decreased slightly in stroma protein during storage and increased in nonprotein nitrogen late in the storage period, These same treatments increased in pH, decreased in percent free water and increased in emulsifying capacity (late in storage).
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    Composition of Montmorency Cherry Essence. 1. Low-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: —The low-boiling neutral components of a commercial Montmorency cherry essence were concentrated by distillation. Individual components were separated and identified by gas cohromatography and mass spectrometry. The identifications were confirmed by gas co-chromatography with known compounds. Ethanol and methanol were the most abundant low-bolling substances. These compounds were estimated to comprise 9 and 0.5% of the essence, respectively. The next most abundant compound was acetaldehyde. Other compounds present included diethyl ether, propionaldehyde, acetone, isobutyraldehyde, methyl acetate and ethyl acetate. The estimated concentrations of these compounds in the original essence are given in each instance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10332.x
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    Gas Chromatographic Analysis of Head-Space Vapors to Identify Micro-Organisms 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— Gas-liquid partitioning of head-space vapors offers possibilities as a quality control procedure, permitting rapid identification of certain bacteria of sanitary and public health significance in foodsRepresentative organisms of the following genera were studied: Escherichia, Salmonella, Citrobacter, Enterobacter, Proteus, Alkaligenes and Pseudomonas. The head-space vapors over synthetic broth cultures were analyzed by gas chromatography in an effort to obtain reproducible patterns differentiating the bacteria. Selected food materials were inoculated with two cultures (Salmonella and Enterobacter) and, after storage at 5°C, the foods were examined by the chromatographic procedure.Analysis of head-space vapors over dextrose fermenting bacterial cultures by gas-liquid partitioning produced chromatographic patterns differentiating members of the family Enterobacteriaceae. Two food materials inoculated with test organisms evidenced presence of Salmonella and Enterobacter when submitted to analysis. A third food material was initially contaminated with a mixed flora; gas chromatographic analysis indicated the presence of members of the family Enterobacteriaceae.It is concluded that gas chromatographic analysis of head-space is a reproducible method and can be applied to routine microbiological examination of foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb14356.x
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  • 84
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    Contamination of Acid-Soluble Collagen with Nitrogenous Material from the Dialysis Tubing (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.tb14360.x
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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.tb12059.x
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  • 86
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    A Simplified and Rapid Method to Uniformly Size Rib Steak Pieces for Taste Panel Evaluation (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: Uniformity of size and preparation of steak samples are important prerequisites for accurate taste panel analysis. A system is described to utilize a Broiling and Sectioning Apparatus (BSA) to obtain this uniformity. Frozen beef rib steaks are uniformly sized before broiling and then sectioned into bite-size pieces for presentation to a taste panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12063.x
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  • 87
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    Lipid in Ripening Banana Fruit (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: Lipid extracts were isolated from unripe and ripe banana pulp and peel and the fatty acid composition of the extracts was determined. Unsaturated acids, particularly linoleic and palmitoleic, decreased about 3-fold in the pulp while more than a 2-fold increase in stearic acid occurred. In general, unsaturated fatty acids decreased in both the pulp and peel during ripening. The peel contained almost 4 times more lipid than the pulp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12064.x
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  • 88
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    Relative Efficiency of Paired Comparisons and Rank Order in Preference Discrimination among Coffees (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: Four samples of instant coffee, which varied only in str̀ength, were preference tested by 1152 coffee drinkers by three different methods. Half tested by paired comparisons with two pairs served, one-third used 3-sample rank order and one-sixth used 4-sample rank order. The direction of preference was the same with all methods. The weaker coffees were preferred over the stronger ones. Within the paired comparison method, discrimination was slightly better with the second than with the first pair. Paired comparisons and 3-sample rank order discriminated equally well. Discrimination by 4-sample rank order was slightly poorer than with the other two methods when the between-sample differences were small.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12067.x
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  • 89
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    Identification and Quantitative Analysis of Phospholipids in Cocoa Beans (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 lipids extracted from several common cocoa bean varieties were separated into neutral lipid, glycolipid, and phospholipid fractions. The composition of the total lipid extract was 98% neutral lipid and 1 to 2% oolar lioid of which aporoximatelv 70% was glycolipid and 30% was phospholipids. Two-dimensional thin-layer chromatography was used to separate all of the known major phospholipids. The relative distribution of the phospholipids was determined by quantitative phosphorus analyses of individual spots scraped from two-dimensional thin-layer plates. The major components were lysophosphatidyl choline, phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl inositol. Phosphatidyl choline was found to contribute 36 to 40% of the phospholipids of cocoa beans. The phospholipid composition of Accra, Arriba, and Bahia beans was shown to be quite similar although minor variations were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12069.x
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  • 90
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    Aldehydes, Ketones and Esters in Valencia Orange Peel Oil (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 aldehydes, ketones and esters in the volatile portion of Valencia orange oil have been isolated and identified. Seventeen aldehydes and ketones and three esters are included, 10 of which have never been identified as constituents of Valencia oil. Cis- and trans-limonene oxide have also been found to occur in the same fraction. This is the first time that these compounds have been identified in cold-pressed orange oil. A series of five homologous α,β-unsaturated aldehydes were isolated and partially characterized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12071.x
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  • 91
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    Pectin Changes in the Ripening of Irradiated and Stored Strawberries (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: Strawberries of the “Red Gauntlet” variety picked at two different stages of maturation were irradiated with a 60Co source at 200 krads. After irradiation the fruits were stored in a refrigerated cell at a temperature varying from 0 to 3°C and at a R.H. between 85-90%. During the storage a part of the control berries was irradiated at different times to find out differences in irradiation response at successive stages of ripeness in storage conditions. The effects of irradiation on the pectic substances, pectinmethylesterase activity and anthocyanin content were investigated. In addition, changes in softening and extent of fungal growth were followed. A different response of strawberries irradiated at two different stages of ripeness was found. The different ripeness in storage conditions also influences the radiation response of the strawberries. The possible practical applications of these findings are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12073.x
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  • 92
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    Terpene and Sesquiterpene Hydrocarbons in the Essential Oil from Fresh Celery (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 terpene and sesquiterpene hydrocarbons in celery essential oil that was recovered by two different methods were separated from the oxygen containing materials by column chromatography and analyzed by temperature-programmed gas chromatography. The essential oils were prepared from celery puree by a batch distillation procedure, and by vaporization in a Votator Turba-Film evaporator and rectification of the vapors in a packed distillation column. The terpenes α-pinene, β-pinene, myrcene, limonene, γ-terpinene and cymene; and the sesquiterpenes β-elemene, β-caryophyllene, α- and β-humulene and β-selinene were identified as constituents of the essential oils. The qualitative and quantitative relationships of the hydrocarbons between the two different oils were established and discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12076.x
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  • 93
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    The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry Meat (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: Relations between maximum shear resistance and cross-sectional dimensions were established for cooked turkey meat samples of various shapes and sizes with a Warner-Bratzler type shearing device mounted in an lnstron tensile tester. The resistance to shear was proportional to the equivalent diameter raised to a power of about 1.2, over a wide range of sizes, shapes and intrinsic toughness. Degree of compaction before shearing was significantly correlated (r= 0.65, significant at 0.1% level) with the force at first failure per unit of equivalent diameter, and the compaction naturally increased with increasing intrinsic toughness. These data will permit comparison of shear force measurements from meat samples of different sizes and shapes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12077.x
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  • 94
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    Identification and Quantitative Estimation of Alcohols in Celery Essential Oil (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 alcohols in celery essential oil obtained from fresh celery by two essence recovery methods were separated by gas chromatography and identified by spectroscopic methods. Thirteen alcohols were reported. Twelve of the 13 alcohols have not been previously reported as constituents of celery essential oil. A semiquantitative estimation of each constituent was made.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12081.x
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  • 95
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    A Comparison of Four Methods for Pastry Tenderness Evaluation (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: Four types of pastry were evaluated for tenderness by a trained sensory panel, a Bailey shortometer, a L.E.E.-Kramer shear press, and a “tenderpen” (an objective device designed to evaluate the tenderness of pastry). All the methods of evaluation investigated could detect significant differences in tenderness between the types of pastry used in the study. Highly significant correlations were found between the subjective and objective methods of evaluation examined; the best agreement existed between the results of the organoleptic panel and those of the shear press. The panel and the shear press rated all four pastry types in the same order, the panel and shortometer disagreed on the tenderness of one type, and the tenderpen and panel ranked two of the four types similarly. The shear press was the most precise and the shortometer the feast precise of the four methods investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12082.x
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  • 96
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    Water Extractable Proteins of 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: The study was performed on 31 samples of porcine muscle (m. longissimus dorsi) of different qualities, ranging from extremely pale, soft and exudative (PSE) to dark red in color, firm in structure and dry in appearance (DFD) in order to determine the water solubility of muscle proteins 24 hr post mortem. It was found that the water solubility of muscle proteins depends on the quality of the muscle, and is lowest in extremely PSE muscle. It was demonstrated, with the aid of electrophoresis on agar and acrylamide gels, that some sarcoplasmic proteins which undergo precipitation 30 min after adding a citrate-phosphate buffer (pH 4.6) at temperature of 20°C are extracted in smaller amounts from PSE muscle than from normal muscle. One of these fractions was benzidine positive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12085.x
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  • 97
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    Influence of Organophosphate Insecticides on Ascorbic Acid Oxidation in Aqueous Systems (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: Aqueous systems at four pH's containing ascorbic acid and various levels of organophosphate insecticides were prepared. The rate of ascorbic acid oxidation was measured polarographically. Organophosphate insecticides tested exhibited antioxidant activity. The antioxidant activity of malathion in the presence of copper ions was lost when EDTA was added. Oxygenated, oxidized and hydrolyzed samples of organophosphates still had antioxidant activity. Experimental evidence indicates that the phosphate moiety of malathion is responsible for this antioxidant activity. It is postulated that the antioxidant activity might be due to the phosphate's ability to chelate metal ions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12086.x
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  • 98
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    External Fat Cover Influence on Raw and Cooked Beef. 1. Fat and Moisture Content (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 fat content of beef semitendinosus muscle, raw and cooked at two oven temperatures, with and without the external fat cover, has been determined. Each muscle was divided into two, an anterior and a posterior roast. The external fat cover was removed from half of the total number of roasts, and all roasts were then cooked to an internal temperature of 58°C at an oven temperature of either 163° or 218°C. Two types of samples were analyzed for their moisture and fat content. These were a separable lean sample and a total sample. The total sample was composed of both the separable lean and the external fat cover. The moisture content of the lean samples was not affected by the oven temperature, the external fat cover or the end of the muscle used. The total samples had moisture contents that reflected the amount of crude fat present. The yield of crude fat from raw or cooked meat was not significantly altered by the use of a polar solvent in place of a nonpolar one. Both of the fat determination methods extracted significantly more fat from the cooked lean samples than from the comparable raw ones. The lean samples from meat roasted at 163°C contained significantly more extractable fat than the samples roasted at 218°C. The presence or absence of the external fat cover did not affect the amount of fat extracted from the cooked lean.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12087.x
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  • 99
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    External Fat Cover Influence on Raw and Cooked Beef 2. Cooking Time, Losses, Press Fluid and Shear Force Values (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 semitendinosus muscle was used in a study of the influence of the external fat cover and the oven temperature on the characteristics of cooked beef. Roasts were cooked either with or without the external fat cover to an internal temperature of 58°C (rare). Two oven temperatures, 163° or 218°C, were used. The roasts cooked at 218°C required a shorter time in the oven than did the roasts cooked at 163°C but the presence or absence of the external fat cover had very little effect on the min per lb. Roasting at an oven temperature of 218°C caused significantly greater total cooking losses than roasting at 163°C. The cooking losses were increased significantly by cooking the roasts with the fat cover on, as compared with removing the external fat The increase was mainly due to an increase in the drip losses. The presence or absence of the external fat cover had a significant influence on the quantity of press fluid obtained from the samples. A greater amount of fluid was pressed from the roasts without the fat cover. The posterior ends of the muscle were more tender (as indicated by Warner Bratzler shear force values) than the anteriomr ends. The lower oven temperature also caused significantly more tender roasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12090.x
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  • 100
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    Studies on Bovine Natural Actomyosin 2. Physico-Chemical Properties and 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: Studies were made of physicochemical characteristics of natural actomyosin from bovine longissimus of different post-mortem ages and tenderness classifications. Reduced viscosity, ATP sensitivity, and “actin” content (polyethylene sulfonate treatment) were higher for natural actomyosin prepared from muscle 12-24 hr post-mortem than from pre-rigor muscle, which confirms previous reports for rabbit natural actomyosin. A higher actin to myosin ratio in actomyosin from muscle 12-24 hr was therefore postulated. A stronger interaction of actin and myosin in actomyosin from muscle 12-24 hr post-mortem than from pre-rigor or aged muscle was also suggested by reduced viscosity and ultracentrifugation data. Reduced viscosity differences between actomyosins from tough and tender muscle suggested a higher gel character in actomyosin from tough muscle. This possibly indicated a higher content of α-actinin. No consistent differences in ATP sensitivity, myosin and actin content of natural actomyosin of tough and tender muscle were found. Natural actomyosin from muscle aged post-mortem showed the appearance during analytical ultracentrifugation of an additional component which sedimented at about 11S to 12S. This component appeared in the actomyosin prepared from tender muscle after 24 hr but did not appear until 10 days in the actomyosin from tough muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12092.x
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