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  • Articles  (963)
  • Blackwell Publishing Ltd  (963)
  • Cell Press
  • 1960-1964  (591)
  • 1950-1954  (372)
  • Process Engineering, Biotechnology, Nutrition Technology  (963)
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  • Articles  (963)
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  • 1
    Electronic Resource
    Electronic Resource
    The Hydrogen Ion Titration Curves of Native, Heat-Coagulated and Frozen-Stored Myofibrils of Cod and Beef (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Between pH 2 and pH 10.5 the titration curve of washed native cod myofibrils can he accounted for solely on the basis of the probable dissociation constants of the carboxyl, histidyl, lysyl, and tyrosyl groups of the constituent proteins. On heat coagulation of washed cod myofibrils, a slight shift in the titration curve toward more alkaline pH's occurs, particularly between pH 4.5 and 7.0, but no evidence was obtained for experimentally significant changes in the numbers of titratable acid or basic groups. The titration curves of cod myofibrils prepared from fish stored at −14° for periods from 1 week up to 2 yr are very similar, and no evidence was obtained for loss of titratable acid or basic groups during frozen storage. The changes that occur in the titration curve of beef myofibrils on heat coagulation are similar to those occurring in the titration curve of cod myofibrils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00437.x
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  • 2
    Electronic Resource
    Electronic Resource
    Measurement of Hypoxanthine in Fish as a Method of Assessing Freshness (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 hypoxanthine contents of fresh fillets taken from three species of fish in Pacific Northwest waters were found to he almost zero, and increased at a fairly uniform rate during the first 8-10 days of storage in melting ice. The hypoxanthine content reached maximum values in about 8-10 days. Total nucleotides reached a minimum in about 6-8 days. Fillets stored at −20°F showed practically no change in hypoxanthine content during four, months of storage.Hypoxanthine can be rapidly measured and the data can be used to judge the length of time fish has been held in storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00435.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Influence of Chemical Additives on the Heat Resistance of Salmonella typhimurium in Liquid Whole Egg (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 heat resistance of Salmonella typhimurium in liquid whole egg at pH 5.5 and 55°C was reduced significantly by a number of chemical additives. Of these, the most effective were β-propiolactone, ethylene oxide, and butadiene dioxide. Additional advantages of ethylene oxide and β-propiolactone were the elimination of S. typhimurium from heavily inoculated whole-egg slurry during storage at 0°C and a markedly increased lag phase of growth of the test organism in egg incubated at 30°C. Butadiene dioxide, although not tested at 0°C, was most effective in reducing heat resistance at pH 5.5 and 55° C, and also greatly increased the lag phase of the test organism at 30° C. Unfortunately, this latter compound is carcinogenic to mice.Acetic or lactic acid, used to lower the pH of liquid whole eggs, decreased the heat resistance of S. typhimurium more effectively than did hydrochloric acid, especially at pH 5.5 arid 6.0. Formic and propionic acids also were more effective than HCl when all were tested at pH 5.5. Differences in degree of dissociation between hydrochloric and the organic acids are thought to account, in large measure, for these observations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01741.x
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  • 4
    Electronic Resource
    Electronic Resource
    Heat-Activation Kinetics of Endospores of Bacillus subtilis (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Bacillus subtilis strain 5230 endospores suspended in water at a concentration of ca. 1 × 108 spores per ml were heat-activated at eight temperatures ranging from 5 to 94°C. The response was measured by plate count and recorded as the beat-activated decimal fraction of the total viable count. The method for determining total viable count ineluded a medium containing CaCl2 and Na2 dipicolinate. This medium enumerated total viable populations, which were equivalent to total direct microscopic counts, without the usual beat-treatment requirement. A method was developed to evaluate the contribution by the plate-count incubation to the total heat treatment. The exposure times were corrected to compensate for the incubation heat treatment. The heat-activation response was obtained throughout the entire range of test temperatures; however, the exposure time required to achieve the response was extended as temperature was decreased. The logarithm of the rate of heat activation was related to the test temperature, i.e., at a lower temperature, a longer time was required for the response. The thermo-dynamic properties for the system were: ΔH
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01742.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Buffers and pH on the Thermal Destruction of Spores of Bacillus megaterium and Bacillus polymyxa (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Spores of Bacillus megaterium 1A28 and B. polymyxa 1A39 were heated at 100°C in buffers adjusted to different pH values. Generally, recovery of survivors was greatest in the neutral zone. Variations in recovery of survivors were attributable to the organism, buffer constituents, and pH of the buffer system. Use of different phosphate salts had no influence on destruction; stability was greatest in a range of .005—.050M phosphate. Citrate, phthalate, or ammonium ion in the buffer usually reduced heat resistance of the spores below that demonstrated in phosphate buffer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01744.x
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  • 6
    Electronic Resource
    Electronic Resource
    Volatile Chemical Compounds in Dry-Cured Hams (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Volatile compounds isolated from dry-cured hams were tentatively identified by gas chromatography retention times and further verification of the compounds made by infrared spectroscopy. These compounds were as follows: formaldehyde, acetaldehyde, propionaldehyde, isobutyraldehyde, n-valeraldehyde, isovaleraldehyde, acetone, diacetyl, methyl ethyl ketone, formic acid, acetic acid, propionic acid, butyric acid, and isocaproic acid. RF values and selective indicators were used to identify ammonia and methylamine. Selective trapping was used to identify hydrogen sulfide and trace amounts of disulfides and/or monosulfides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01706.x
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  • 7
    Electronic Resource
    Electronic Resource
    An Electronic Analog for the Olfactory Processes (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Polarized microelectrodes were utilized as sensing devices, analogous to the human olfactory hairs, for qualitative and quantitative responses to volatiles. The measured response current is attributed to the interaction of a volatile with an electrical double layer at the electrode interface. The use of different microelectrode metals, electrolytes, and impressed voltages makes possible different electrical double-layer phenomena. With the use of only a few of the many possible combinations of electrode metals, electrolytes, and impressed voltages, differential-response sensitivity was obtained for a variety of volatiles at any given microelectrode condition. A comparison of the responses of several odorants at a number of different electrode conditions demonstrated a differential-response specificity similar to that thought to occur in the human at different olfactory receptor sites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01746.x
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  • 8
    Electronic Resource
    Electronic Resource
    Irradiation-induced Textural Change in Fruits and Its Relation to Pectin Metabolism (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Textural changes of pears and peaches exposed to gamma radiation of 300, 600, and 900 Krads were found to correspond to a decrease in proto-pectin content and an increase in pectin and pectate fractions of the fruits. Characterizations of the 700% alcohol-insoluble solids prepared from these fruits revealed only minor differences in respect to their anhydrouronide and acetyl content and degree of esterification. To account for the marked effects of radiation, activities of pectic enzymes extracted from irradiated fruits were investigated. Pectin methylesterase showed an increased activity immediately after doses of 300 and 600 Krads, and enzymes extracted from fruit four days after irradiation had a reduced activity. Pears, peaches, and nectarines irradiated under nitrogen atmosphere softened much less than fruits irradiated under air. While this may be attributed to the reduced formation of free radicals under anoxic conditions, a further experiment with pectin solutions exposed to gamma radiation under similar atmospheric conditions did not support this suggestion. The changes in 1% pectin solutions were related to radiation dose, but were remarkably similar regardless of the presence or absence of oxygen during exposure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01745.x
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  • 9
    Electronic Resource
    Electronic Resource
    The Fatty Acid Composition of Liver Lipids from Rats Raised on Pork Rations (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 liver lipid fatty acid composition of animals raised on pork rations was determined and compared with that of animals raised on a stock ration. The pork rations contained approximately 25% crude lipid, the proportion of oleic acid being 46–50%. The relation between the dietary and liver lipid fatty acid compositions was evaluated, with the most striking relationship being that between dietary and liver lipid oleate/linoleate ratios. The tissue levels of oleic, linoleic, and arachidonic acids provided supporting evidence for the existence of a competitive effect of oleic acid in the conversion of linoleic to arachidonic acid. The results suggest that the dietary oleate/linoleate ratio is of importance in essential fatty acid nutrition in rations containing appreciable quantities of oleic acid. The sex variable, as it applies to the relation between dietary and liver lipid, was also evaluated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01707.x
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  • 10
    Electronic Resource
    Electronic Resource
    Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post-Mortem (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: pH and temperature in muscle during the onset of rigor mortis as well as gross morphology of muscle 24 hr post-mortem were related to fluid losses and associated properties during refrigerated storage, cooking, and thawing. When rigor mortis onset occurred at pH values below 5.9 and temperature above 35°C, the longissimus dorsi muscle became pale and exudative. Evaporative cooking losses amounted to 40–45% of the sample weight and resulted in slow cooking rates and high shear-force values. Conversely, when the onset of rigor mortis occurred while pH values remained above pH 6.0 the muscles were dark and firm, with superior juice-retaining properties. Less than 20% of the sample weight was lost by evaporation during cooking, allowing the muscle temperature to rise at about twice the rate found for pale exudative muscle. Some muscles were found to be exudative and have low pH values (5.2) while retaining a dark red color. These muscles were found to have storage, cooking, and organoleptic properties similar to those found for pale exudative muscle. Storage of muscle samples at either 0°C or 6°C did not improve color, pH, juice retention or cooking characteristics. Gross morphology of muscle chilled 24 hr was associated more closely with thaw drip formation than with freezing or thawing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01714.x
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  • 11
    Electronic Resource
    Electronic Resource
    Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante-Mortem Environmental Temperature (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Thirty-seven Poland China pigs of uniform weight were subjected to various (warm, cold, warm-cold) ante-mortem treatments. The warm treatment (42–45°C) resulted in rapid post-mortem glycolysis, rapid onset of rigor mortis at a low pH and high temperature, and the development of extremely pale, soft, and exudative musculature with a marked loss in juice retention and protein solubility. Although muscle characteristics improved markedly from cold treatment (1–3°C), the most desirable muscles were produced by the warm treatment followed immediately by cold treatment. The latter treatment resulted in lower muscle temperature and reduced levels of glycogen and certain glycolytic components at the time of death. These muscles exhibited a limited glycolysis, rapid onset of rigor mortis but at a low temperature and high pH, and appeared dark, dry, and firm, with superior juice retention and greater protein solubility. The cold-to-warm treatment failed to provide uniformity in the development of post-mortem changes in color and structure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01720.x
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  • 12
    Electronic Resource
    Electronic Resource
    Changes in Some B Vitamins During Molding of Soybeans by Rhizopus Oryzae in the Production of Tempeh Kedelee (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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.1365-2621.1964.tb01722.x
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  • 13
    Electronic Resource
    Electronic Resource
    Development of Microorganisms and Fluorescence on Poultry Dipped in Water Containing Iron (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Studies were undertaken to determine the effects of iron on the microbiological quality and fluorescence of poultry dipped in solutions containing different concentrations of the metal. When pseudomonads were grown in different broth media, fluorescent pigment production differed with bacterial species, amount of iron, and medium used. Growth was inhibited by the chelating agent, 8-hydroxyquinoline; inhibition was reversed by addition of iron. When chicken was dipped in solutions containing 0, 0.1, 1, and 5 ppm iron, and stored 1 week at 5°C, fluorescence was greatest in broth inoculated with organisms from poultry treated with the two highest concentrations. Bacterial growth was also greatest on chicken in the presence of 1 ppm added iron.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01721.x
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  • 14
    Electronic Resource
    Electronic Resource
    Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 protein quality of baked whole-wheat bread and of the unbaked ingredients was estimated from: 1) change in body weight of rats; 2) protein efficiency ratio; 3) biological value (nitrogen-balance method); and 4) net protein utilization (change in carcass nitrogen). Steamed bread was evaluated by methods 1, 2, and 4. By all methods, the protein quality of baked bread was significantly less than that of the unbaked ingredients. Differences ranged from 9 to 53%, depending on the method of testing. The protein quality of steamed bread was the same as, or slightly less (0 to 9%) than, that of the unbaked ingredients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01723.x
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  • 15
    Electronic Resource
    Electronic Resource
    Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Purée (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A highly trained panel of nine judges determined the taste interactions of supra threshold concentrations of sucrose, sodium chloride, and citric acid in lima bean purée. The results were in good agreement with previous results with solutions of distilled water, in which: 1) sucrose and citric acid exhibited a mutual masking effect, and 2) sucrose and sodium chloride produced mutual masking except for low levels of sodium chloride (0.05 and 0.10%), which slightly enhanced the apparent sweetness of 0.4 and 0.8% sucrose. Sodium chloride generally depressed sourness, but citric acid significantly increased the saltiness of all levels of sodium chloride. The large amount of individual-judge variation, especially in the acid-salt comparisons, is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01724.x
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  • 16
    Electronic Resource
    Electronic Resource
    Reactions Involved in Sulfite Bleaching of Anthocyanins (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 bleaching of anthocyanins by sulfur dioxide is a reversible process that does not involve hydrolysis of the 3-glycosidic group, reduction of the pigment, or addition of bisulfite to a ketonie, chalcone derivative. In sulfite decoloration the reactive species is the anthocyanin carbonium ion (R+). The experimental evidence indicates that this simply reacts with a bisulfite ion to form a colorless chromen-2 (or 4)-sulfonic acid (R-SO3H), similar in structure and properties to an anthocyanin carbinol base (R-OH).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01685.x
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  • 17
    Electronic Resource
    Electronic Resource
    ERRATUM (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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.1365-2621.1964.tb01688.x
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  • 18
    Electronic Resource
    Electronic Resource
    Fatty Acid Composition as Influenced by Dietary Fatty Acids and Vitamin E Status in the Rabbit (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Weanling New Zealand rabbits received a semipurified diet containing either semipurified oleic acid or semipurified linoleic acid, both with and without vitamin E. Rabbits receiving the oleic acid without vitamin E failed to develop skeletal muscle degeneration at 12 weeks, in comparison to marked degeneration at 8 weeks in the comparable group receiving linoleic acid. This would indicate that vitamin E requirements were very low when oleic acid was in the diet. Gallstones, composed largely of cholesterol, were plentiful in rabbits receiving oleic acid at 12 weeks, and a few were noted in rabbits receiving linoleic acid at 8 weeks. The gallstones were slightly more plentiful in females than males, but were not greatly influenced by the vitamin E status. The influence of the dietary fatty acid upon the fatty acid composition of the liver, kidneys, heart, adipose deposits, skeletal muscle, and thoracic aorta was profound. The liver of rabbits receiving oleic acid was slightly less affected than the other organs, while the heart and adipose deposits of rabbits receiving linoleic acid were affected slightly more than the other organs. The sex did not appreciably influence the organ fatty acid percentages. Minor differences in fatty acid percentages were noted between rabbits receiving vitamin E and their deficient counterparts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01686.x
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  • 19
    Electronic Resource
    Electronic Resource
    The Antioxidant Activity of Vegetable Extracts I. Flavone Aglycones (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Hot-water extracts of several plant tissues showed the following descending order of antioxidant activity, both as cover solutions of meats and in artificial systems: green onion tops, green pepper seeds, green peppers, celery, potato peels, green onions, and tomato peel. The over-all antioxidant activity of extracts was not changed by hydrolysis of flavone glycosides, indicating that the naturally occurring glycosides possessed the same activity as the aglycones. The antioxidant activities of several known aglycones were compared and related to structural characteristics. Quereetin derivatives were the principal flavones of the extracts studied. Quereetin isolated from hydrolyzed extracts accounted for a large portion, hut not all, of the antioxidant activity of the extracts. Because of their effectiveness in heme-catalyzed systems, the most significant role of the extracts as antioxidants is apparently their ability to break the chain reaction in lipid oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01689.x
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  • 20
    Electronic Resource
    Electronic Resource
    Changes in Chicken Muscle Proteins During Aseptic Storage at Above-Freezing Temperatures (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Analysis of chicken muscle proteins of 10-week-, 4-month-, and 8-month-old birds, stored under aseptic conditions at 0, 2, and 5°C, showed quantitative changes in the total extractable, myofibrillar, sarcoplasmic, and non-protein-nitrogen fractions during 7 weeks storage. Changes were small in the stroma-protein fraction, actomyosin fraction, and the myosin-adenosinetriphos-phatase activity of the actomyosin fraction. The myosin fraction increased during storage except in breast muscle of 10-week-old birds. The sarcoplasmic-protein fraction decreased in the leg muscle of 10-week-old birds and the breast muscle of 4- and 8-month-old birds, but not in the breast muscle of 10-week-old birds. The non-protein-nitrogen fraction and the amount of protein-breakdown products increased in both breast and leg meat, irrespective of bird age. Proteolysis increased with storage time and temperature. The significance of proteolytic changes in quality deterioration is discussed, and the results are compared with those previously obtained for storage at below-freezing temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01692.x
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  • 21
    Electronic Resource
    Electronic Resource
    Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits II. Pineapple Oranges (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Pectinesterase activity, 3 pectic fractions, and other characteristics were determined periodically on 5 component parts of Pineapple oranges during a 9.month maturation cycle for 2 seasons. Generally, PE activity was greatest in the peel, membrane, and juice sacs in March, April, and May, when the Brix/acid ratio was highest. However, the activity varied in similar components for like months during the 2 seasons. The order of component parts for PE in most cases, from highest to lowest activity, was juice sacs, membrane, peel, seeds, and juice. Total PE in the average whole orange attained maximum activity in March and April. Over 52% of the activity present was found in the juice sacs, which represented about 22.5% of the whole fruit. Water-soluble pectin increased slightly in the peel and membrane, remained somewhat irregular in the juice sacs, and decreased to a constant level in the seeds throughout the growing season. Ammonium-oxalate-soluble pectin in the peel decreased slightly, and in the other components was either irregular or increased slightly, during maturation. Quantity of protopectin was greatest in the membrane and generally decreased toward the end of the sampling period in the various components. Total pectin and weight of the average whole orange was greater in the 1961–62 season than in the preceding season.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01690.x
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  • 22
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    Effect of Ionizing Radiations on Plant Tissues. III. Softening and Changes in Pectins and Cellulose of Apples, Carrots, and Beets (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was conducted of changes that occur in pectic and cellulose constituents of apple, carrot, and beet tissues as a result of treatment with gamma radiation. In apple tissues, degradation of both these constituents occurred at approximately the dose at which tissue softening could he first demonstrated, and progressed with increasing dose. The degradation of pectins was demonstrated by several criteria, such as the loss of viscosity in the individual fractions, the loss of specific viscosity calculated for a constant uronide or calcium pectate value, and by change in the soluble-insoluble pectin ratio. Cellulose degradation was characterized by a decrease in the specific viscosity calculated for 0.15% cellulose solutions.Although these findings were corroborated in carrot tissues, the softening of beets does not seem to be as clearly accompanied by such marked changes in pectins and cellulose. Whereas previously published data indicated that beets have a higher softening threshold dose than either carrots or apples, this does not explain the differences found. It is suspected that other factors, such as cell turgidity, are involved in the softening process, and is here responsible for this phenomenon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01691.x
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  • 23
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    The Effect of Peroxidase on Anthocyanin Pigments (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Purified eyanidin 3-gentiobioside, cyanidin 3-rhamnoglucoside, and pelar-gonidin 3-glucoside are decolorized by horseradish peroxidase in acetate buffer. Among the optimum conditions for the reaction are pH 4.5–5.5, a hydrogen peroxide concentration of 10-4 to 10-3M, and a temperature of 60–70°C. A value equal to 110 × 104M-1× sec-1 was estimated for the reaction horseradish peroxidase-hydrogen peroxide-pelargonidin 3-monoglucoside at pH 4.7.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01693.x
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  • 24
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    Biochemical and Serological Relationships of Putrefactive Anaerobic Sporeforming Rods Isolated from Pork (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Under anaerobic culture conditions, 120 cultures of sporeforming rods were isolated from fresh and cured pork trimmings and from pork luncheon meat; 22 of these proved to be obligate anaerobic putrefactive organisms. Studied by the Reed and Orr method of rapid identification, the following species were identified: Clostridium. tetanomorphum, Cl. novyi, Cl. carnis, Cl. paraputrificum, Cl. tetani, Cl. histolyticum, and Cl. sporogenes. One culture was similar to Clostridium sp. National Canners Association putrefactive anaerobe 3679 (PA 3679). Serological relationships were determined by using antisera for Cl. sporogenes and PA 3679. No cross agglutination was obtained between Cl. sporogenes and PA 3679. An organism identified biochemically as Cl. carnis agglutinated in dilutions of 1:5120 of PA 3679 antiserum, indicating a very close serological relationship. Several organisms revealed antigens in common with Cl. sporogenes. The organism with biochemical reactions similar to PA 3679 showed no serological relationship to the known species. Serological relationships correlated with heat resistance while biochemical reactions did not.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01701.x
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  • 25
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    Postharvest Metabolism of Green Peas (Pisum sativum) with Special. Reference to Glutamic Acid and Related Compounds (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: An investigation was made of postharvest variations in the concentrations of glutamic acid, γ-aminohutyric acid, and aspartic acid in green peas that were stored in pods, vined hut not damaged, and vined and damaged by mechanical pressure. Oxygen consumption and carbon dioxide production by damaged peas were determined, and the correlation of these values with γ-aminobutyric acid production is discussed. C14-labeled glutamic acid, glutamine, α-ketoglutaric acid, and aspartic acid were added to the peas, and the distribution of radioactivity after a short time was analyzed. The approximate distribution of proteolytic activity, glutamic acid decarboxylase, and glutamic acid–oxalacetic acid transaminase was determined, and was correlated with the biochemical effect of damage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01694.x
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  • 26
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    Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fat (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Pork loin and ham muscles from a total of 439 carcasses were analyzed for total intramuscular fat, and the results were compared to certain qualitative and quantitative carcass traits. Greater quantities of fat were associated with higher flavor, tenderness, and, especially, higher juiciness ratings of the cooked fresh product. This increase in fat content was also accompanied by lower curing and cooking shrinkages and greater carcass fatness.The curing process elevated palatability scores and lowered cooking shrinkages to a level that minimized the effect of intramuscular fat. It is therefore suggested that recognition of the importance of intramuscular fat he essentially confined to fresh pork products subjected to dry or semi-dry methods of cookery.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01696.x
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  • 27
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    Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissue (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Values for pH were obtained from the chilled, aged, and cooked loin and ham muscles originating from 439 pork carcasses. Muscle pH was compared to a number of objective and subjective measurements related to the qualitative and quantitative values of pork products. Increased muscle acidity was associated with pale, soft tissues, which yielded higher percentages of expressible juice. Chilled-muscle pH was associated with the pH of aged and cooked muscles, and there was also a positive relationship between the pH values of different muscles within each carcass at any stage of comparison. Dark, dry, firm muscle tissue exhibiting a relatively high pH, shrank less during curing and cooking and was more juicy and tender than pale, soft watery muscle tissue of low pH. Regardless of muscle acidity, the curing process raised all palatability ratings to a comparable and acceptable level; therefore it was concluded that the primary importance of a higher pork muscle pH, especially for hams, is its association with less shrinkage during processing.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01695.x
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  • 28
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    Biochemical Properties of Pork and Their Relationship to Quality III. Degree of Saturation and Moisture Content of Subcutaneous Fat (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Degree of unsaturation and the moisture content of subcutaneous fatty tissue were compared to certain quantitative and qualitative traits of 247 pork carcasses. Degree of unsaturation and percent moisture of this tissue decreased as the fat content of the young animal increased; with mature packer sows, however, this pattern was not evident. Subcutaneous fat depots containing a greater amount of moisture and a relatively higher content of unsaturated fatty acids as determined by iodine number, were related to softer and leaner pork carcasses and were associated with less favorable palatability characteristics. Because lean, less firm carcasses possessed less intramuscular fat and therefore yielded pork cuts that generally had less desirable palatability, the subcutaneous fat characteristics may be associated only indirectly with quality attributes. Neither extent of unsaturation nor moisture content of the subcutaneous fatty tissue was related to the odor, as measured subjectively, of heated samples of fat.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01697.x
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  • 29
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    A Note on Orthogonal Polynomials Applied to Treatment Levels with Unequal Replications (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: This paper demonstrates how orthogonal polynomials are constructed and used when the treatment levels have unequal, rather than equal, replications. These polynomials are applied to hypothetical data on shear force of broccoli stems cooked for four cooking times with unequal replications. The variation for between cooking times (treatment levels) is broken down into independent regression components to determine the simplest regression curve appropriately representing the data. Also illustrated is how to calculate a regression equation in terms of orthogonal polynomials for treatment levels with unequal replications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01702.x
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  • 30
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    Sensory Comparisons: The 2-Stage Triangle Test with Sample Variability (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 first stage of this test is the attempt to identify the odd member of a coded AAB or ABB triad formed of samples of two materials, A and B, that are to be sensorily compared. The second stage is a ranking decision on the selected item with regard to the specific sensory quality or to preference. When the materials, and consequently the samples, are heterogeneous, the sameness of the duplicates cannot be guaranteed, and a sampling distribution must be postulated before valid inferences can be made. A probabilistic model of the test is constructed. Experimental data on tenderness of poultry meats are shown to fit this model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01704.x
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  • 31
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    The Nutritive Value of Eight Varieties of Cowpea (Vigna sinensis) (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Samples of eight varieties of cowpea, both raw and cooked, were analyzed for their chemical composition and amino acid content by microbiological methods and were also subjected to biological trials with rats in order to determine their nutritive value. Cooking caused losses as follows: 9.2% nitrogen, 17.4% crude fiber, 6270 thiamine, 52% riboflavin, and 45% niacin. With the possible exception of tryptophan, the variation for amino acids was small among all the samples, both cooked and raw, and there was no difference in ether extract and ash. The animal experiments showed marked differences in protein value among the eight samples, even though essential amino acid composition indicated only slight differences. These differences are probably due to variation in amino acid availability. The protein efficiency ratio was higher in the cowpea samples than in the beans. Since cowpeas have a higher nutritive value than common beans, as confirmed in this study, and can be grown under many environmental conditions with higher yields, their use in human feeding should be recommended in developing areas of the world having protein in low quantity and quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01705.x
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  • 32
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    Organic Acids in Winter Squashes (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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.1365-2621.1964.tb00436.x
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  • 33
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    Properties of Yolk-Containing Solids with Added Carbohydrates (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Addition of sucrose to whole egg and yolk before spray drying has long been known to yield powders with improved performance value and stability. At levels commonly employed, however, sucrose greatly accelerates and intensifies off-flavor development in air-packed powders even at refrigerator temperatures. In commercial practice, low-dextrose-equivalent corn syrup solids have recently been substituted for sucrose at the same level to improve flavor stability. This has led to the general belief that sucrose addition induces instability over a wide range of levels and, conversely, that low-dextrose-equivalent corn syrup solids do not. Present findings show that, under mild oxidative conditions, comparable flavor stabilities and instabilities can be achieved with both sucrose and various corn syrup solids but at different levels of added carbohydrate. Typically, in each case, flavor stability was gradually improved at lower levels of added carbohydrates, reaching a maximum flavor stability, followed by an abrupt transition to marked flavor instability. This transition corresponded to a change in the physical state of the egg lipids from one of coalescence, where the lipids were readily extractable with mild solvent, to a finely dispersed or emulsified state, where the lipids were virtually non-extractable. Chemical indices of oxidative flavor deterioration (peroxide, carbonyl, TBA) correlated fairly well with organoleptic findings for powders stored at low temperatures.Flavor and chemical stability relationships for yolk, fortified whole egg, and whole egg solids as a function of graded levels of added sucrose, and 24 and 42 dextrose equivalent corn syrup solids, are reported.Corn syrup solids gave as good protection as sucrose did against browning reactions at elevated temperatures, despite their containing substantial quantities of glucose and other reducing sugars.It is feasible to select levels of any of the carbohydrates studied which yield dried products that combine good retention and stability of performance quality with outstanding flavor stability.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00434.x
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  • 34
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    Leucoanthocyan Material from Immature Peaches (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 leucocyanidin was obtained from immature Elberta peaches by counter-current extraction. Cleavage with hydrochloric acid yielded cyanidin chloride and (2R: 3s) (+)-catechin. Traces of two closely related but unidentified companion leucocyanidin compounds were found on chromatograms. The presence of (2R: 3S) (+)-catechin and certain chlorogenic acids with their isomers was confirmed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00438.x
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  • 35
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    Volatile Esters of Bartlett Pear. IV. Esters of Trans:2-cis:4-decadienoic Acid (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Ethyl trans:2-cis:4-decadienoate was identified as a flavor component of Bartlett pear. The acid moiety was synthesized and found to be identical with that isolated from Bartlett pear. Quantities of this acid sufficient for sensory evaluations have been isolated from the seed oil of Sapium sebiferum. This latter source has been used to synthesize a series of esters whose odors are remarkably pear-like.
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  • 36
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    Effect of Para-chlorophenoxyacetic Acid (PCPA) Spray on Composition and Residue in Boysenberries (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 para-chlorophenoxyacetic acid (PCPA) spray on the chemical composition of boysenberries was investigated. A 100-ppm spray of PCPA 46 days before harvest produced berries 10-15% larger and heavier than the control sample. Total yield was 9% higher for the sprayed sample than for the control. The acids, soluble solids, and ascorbic acid contents of the berries varied somewhat with date of harvest and ripeness level. A gas-liquid chromatographic method was used to determine PCPA as a C14-labeled methyl ester on a column made of 20% Dow 11 high-vacuum silicone grease on Chromosorb. The method can detect .05 ppm PCPA in a 100-g sample. Boysenberry plants sprayed once, 46 days before harvest, showed a residue of 0.09 ppm in the berries, whereas those sprayed twice, at 46 and 33 days before harvest, showed a residue of 0.26 ppm.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00441.x
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  • 37
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    Anthocyanin Pigments in Bing Cherries (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 anthocyanin pigments of Bing cherries (Prunus avium L. var. Bing) were extracted with 1% methanolic HCl, partially purified by extraction from an n-butanol-ether mixture with water, and then separated by paper chromatography with various solvents. The anthocyanins were identified by, Rf values, sugar moiety, alkaline degradation products of the aglycone, partial acid hydrolysis, and absorption spectra. The major pigments were shown to be cyanidin 3-rutinoside and cyanidin 3-glucoside. Also present were small amounts of cyanidin, peonidin, peonidin 3-gucoside, and peonidin 3-rutinoside. The fluorescence spectra of the anthocyanin pigments, when excited with an incident light at 300 mμ, can be used to differentiate the anthocyanins. The cyanidin-containing pigments have a characteristic fluorescence peak at 520 mμ, whereas the peonidin ones exhibited a peak at 610 mμ.
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  • 38
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    Pear Aroma: Relation of Instrumental and Sensory Techniques (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 aroma intensities of pear essences correlate well with the intensities of their absorptions at 263-267 mμ. This absorption is due to esters of 2,4-decadienoie acid which have been identified as character impact compounds of Bartlett pear aroma. Essences concentrated by reflux or bubble-plate columns suffered aroma loss and/or degradation. Flash vaporization techniques did not degrade aroma, and the resulting concentrates could be rediluted without apparent change.
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  • 39
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    Influence of Freezing Egg Yolk Plasma on the Properties of Low-Density Lipoproteins (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: When yolk plasma was frozen for 24 hr between −20 and −25°C, the thawed mass had a pasty consistency. After freezing and thawing plasma, only 15% of the total lipoproteins were soluble in 10% NaCl. The two lipoproteins fractions, FLPL1, and FLPL2, isolated from the salt-soluble material had chemical and physical properties similar to those for native plasma lipoproteins LPL1, and LPL3. With papin treatment, heated FLPL2, was degraded to the extent that all of the nitrogenous constituents were soluble in TCA solution. The influence of freezing LPL2 solutions at various pH values on the physical properties of the thawed solutions was examined.
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  • 40
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    Iron Sulfide Blackening in Canned Protein Foods. Interactions of Constituents in the Vapor Phase (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 formation of volatile bases and volatile acids during heat processing of albacore tuna loin sections was studied, using a closed system swept with nitrogen gas. The cell containing the tuna was heated gradually to 100°C, and the volatile acids and bases were trapped in standardized solutions. During the first 80 min of heating, at precooking temperatures, volatile acid evolved exceeded by threefold the slight amounts of volatile base (less than 0.5 mcq per 1000 g). Later during the heating cycle equal amounts of volatile acids and bases were formed.The ratio of sulfur to iron responded directly to the initial vacuum present in canned tuna. At high vacuum the ratio was 0.575. Sulfur was absent from the black deposits when the cans were sealed without evacuation, even when high levels of cystine were added. In commercially packed shrimp the sulfur to iron ratio was 0.322, which is consistent with a deposit of mixed oxides of iron, combined with ferrous sulfide. Addition of acetic acid (a volatile acid) at 10 mM per can suppressed the formation of black deposits at all closing vacuums in a model system containing added cysteine, while the addition of ammonium hydroxide (volatile base) or no addition resulted in the formation of black deposits at 26 inches Hg of closing vacuum.
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  • 41
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    Isolation of 5,6,7,3′,4′-Pentamethoxyflavone from Orange-Peel Juice (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00445.x
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  • 42
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    The Cytological Distribution of Calcium in Raw and Cooked Seed Peas (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 new specific histochemical stain, glyoxal bis-(2-hydroxyanil) was used to follow the distribution of calcium in the cotyledons of dried peas before and after cooking. The calcium detectable by this method is associated mainly with the proteinaceous constituents of the cells.
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  • 43
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    A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 simple method was developed for estimating the emulsifying capacity of protein extracts. Several variables influenced the amount of oil that could be emulsified by 1 mg of soluble protein. The amount of soluble protein in the original aliquot used, the speed of mixing, the final temperature of the emulsion, and the amount of oil initially added, each influenced the emulsifying capacity of the soluble protein. The rate of addition of oil did not affect the amount of oil emulsified. Any differences in the effect of rate of addition of oil could be attributed to a temperature difference. Photomicrographs were made of emulsions showing the protein-oil relationship at increasing amounts of oil before and after emulsion breakdown. A method for predicting the stability of emulsions was used to verify the method developed.
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  • 44
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    Color Measurement of Translucent Food Samples (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Reflectance measurements of foods and food products can serve as rapid nondestructive indicators of quality. The problem of sample presentation to photoelectric reflectance units is easily solved with opaque, non-light-transmitting samples. With translucent materials, problems arise relating to internal light transmission and consequent light loss through trapping. A method of overcoming these problems is suggested, involving the application of Kubelka-Munk colorant layer analyses. Appleberry-applesauce mixtures with color differences controlled by addition of red food coloring, and artificial systems consisting of agar, cellulose, and controlled increments of yellow food dye, were evaluated subjectively and objectively. Direct measurement of deep layers of samples by photoelectric tristimulus colorimetry was not as successful in ranking the samples as was the visual panel. The measurement of thin layers of sample backed by white standard plaques increased the separation of successive samples in color space to conform closely to visual experience.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00448.x
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    Volatile Components of Peach (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: On the basis of relative retentions of two dissimilar gas chromatographic columns and matching infrared spectra, benzaldebyde, benzyl alcohol, γ-caprolactone, γ-octalactone, γ-decalactone and δ-decalactone were identified as components of Red Globe peach essence. The chromatographic peculiarities of peach essence are discussed, and a modified technique that may permit resolution of multiple-component peaks is described. There are indications that peaches, unlike Bartlett pears, may owe their aroma entirely to an integrated response to a series of contributory flavor compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00450.x
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  • 46
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    Volatiles from Oranges. II. Constituents of the Juice Identified by Mass Spectra (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Volatiles from California Valencia orange juice low in peel oil were removed under vacuum in a Kontro evaporator. The organic constituents were extracted with ether and examined by capillary gas-liquid chromatography and mass spectrometry in combination. Constituents of relatively high water solubility were found mainly in the first condensers of the essence recovery system, whereas sesquiterpenoids were more prominent in a downstream colder condenser. The major esters of the juice were found to be ethyl 3-hydroxy-hexanoate (a new orange volatile) and ethyl acetate. Nine other previously unreported orange volatiles were identified, and the presence of seven others, previously identified only tentatively, was confirmed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00449.x
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  • 47
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    Sugars in Red Tart Cherries and Their Changes During Maturation (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Sugars in red tart cherries (Prunus cerasus L. var. Montmorency) comprise 50-60% of the total dry matter of the edible portion of the fruit. Paper, thin-layer, and column chromatography were used to investigate the sugars present and changes in the main sugars during maturation. Seven sugars were found. Glucose and fructose comprised 99%, or more of the total sugars. Five reducing oligosaccharides in minute quantities were found by column and paper chromatography. These were not identified. Paper chromatography and the Dubois calorimetric procedure were used to quantitatively determine glucose and fructose. The ratio of glucose to fructose during ripening was constant, about 1.1-1.0. On a dry-weight basis, the sugars reached their highest level when the cherries became fully red, then dropped slightly and remained relatively constant during the rest of the harvest period. Recovery of glucose and fructose by this procedure was 100±3.7%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00452.x
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  • 48
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    The Detection of Benzyl Ether Added to Lemon Oil (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Analysis of a commercial sample purported to be cold-pressed lemon oil, USP, revealed anomalies in both the ultraviolet spectrum and the gas chromatogram. A chemical not natural to lemon was isolated by preparative gas-liquid chromatography and shown to be benzyl ether by nuclear magnetic resonance and infrared spectroscopy.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00451.x
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  • 49
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    A Comparison of Two Methods for the Determination of Lactic Acid in Muscle (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Two methods of determining lactic acid in mammalian tissues are compared. Lactic acid was estimated by the procedure of Barker and Summerson and by the enzymatic test with lactic dehydrogenase. The standard error of the mean at the 5% level was 5.8% for the former and 3.1% for the latter. Values for lactic acid found by both methods did not agree in most cases. Differences of over 40% were detected. After chromatographic purification of the extracted lactic acid, the Barker and Summerson values were identical with the enzymatic values. Lactic acid isolated by thin-layer chromatography was identified by its infrared spectrum as the p-phenyl-phenacylester. The enzymatic test should be regarded as the more reliable procedure for determining lactic acid in meat.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00453.x
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  • 50
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    Source of Aromatic Compounds in Maple Sirup Flavor (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 sugar-free maple flavor concentrate made by extracting maple sirup with chloroform has been found to contain vanillin, syringaldehyde, and dihydroconiferyl alcohol, aromatic compounds related to lignin. When a chloroform extract of the sap of the maple tree is subjected to alkaline hydrolysis and nitrobenzene oxidation, the amounts of vanillin and syringaldehyde increase. The amount of dihydroconiferyl alcohol in this sap extract increases upon alkaline hydrolysis and then decreases upon subsequent nitrobenzene oxidation. Nitrobenzene oxidation of lignin-like material in the sap yields vanillin as the chief reaction product.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00454.x
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  • 51
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    Studies on Honey Inhibine. 4. Destruction of the Peroxide Accumulation System by Light (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Conflicting reports on the sensitivity of honey inhibine (accumulated hydrogen peroxide) to light are resolved by demonstration of great variability in the effect of light on the peroxide accumulation value of different honeys. Destruction of the glucose oxidase in honey by photo-oxidation has been observed. This enzyme, responsible for peroxide production in diluted honey, is destroyed in either full-density or diluted honey by visible radiation, with the 425-525 mμ region most effective. General laboratory illumination, particularly fluorescent-tube lighting, is highly destructive to inhibine in a sensitive full-density honey. The liability of the inhibine of a honey sample to photo-destruction depends on the presence of a heat- and light-stable, non-volatile sensitizing material; photo-oxidation is greatest at pH 3 and negligible at pH 6-7. Immediate adjustment of the pH of honey samples prepared for bacteriological inhibine assay is therefore essential. Inhibine content of honey is not recommended as a quality factor, because of wide variation in light and heat susceptibility and in distribution according to floral source.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00455.x
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  • 52
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    Polyphenoloxidase in Bartlett Pears (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 characteristics of polyphenoloxidase in Bartlett pears were investigated. In a citrate-phosphate buffer containing 0.03M catechol as the substrate, activity of the pear polyphenoloxidase was greatest in the pH range 5.8-6.4, being optimum at pH 6.2. The Michaelis constant of the enzyme was 0.048M at pH 6.2 in a citrate-phosphate buffer. It was active only on phenolic compounds having an ortho-diphenolic configuration. Neither the meta- nor para-dihydroxy phenolic compounds nor phenol was attacked. The energy of activation for pear polyphenoloxidase on catechol was 4.9 kcal per mole. Oxygen was necessary for browning of catechol to take place in the presence of pear polyphenoloxidase, and the activity was greatly decreased when the concentration of oxygen in the reaction mixture was lowered. Diethyldithiocarbamate, a copper-chelating agent, and phloroglucinol, a competitive inhibitor, reduced browning markedly, but ascorbic acid was most effective of all. It was noted that ascorbic acid acts as an antioxidant rather than as a true enzyme inhibitor. Iodoacet-amide, a sulfhydryl inhibitor, had no effect on rate of browning. Methods for preventing brown discoloration in canned pears are discussed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00456.x
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  • 53
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    Role of Incidental Microflora in Natural Decomposition of Mucilage Layer in Kona Coffee Cherries (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 mucilage layer of ripe Kona coffee cherries decomposes naturally during processing. Mucilage breakdown does not occur if the cherry surface is disinfected chemically or if the outer skin remains unbroken. Decomposition depends upon the presence of pectinolytic bacteria, not, as sometimes reported, upon enzymatic activity of the coffee cherry.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00459.x
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  • 54
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    Effect of Irradiation and Pre-Irradiation Treatments on Beef Muscle Proteins (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Changes in texture resulting from soaking beef steaks in an equal weight of distilled water for 72 hrs at 38°F, heating to an internal temperature of 160°F, and irradiating to a level of 4.5 Mrads are not due to the loss of the acidic and basic groups of the muscle proteins. The pH-hydration curves of the soaked samples indicate that soaking causes a shift of the isoelectric region of the meat to a pH higher than that of the control samples. Severe precipitation of the meat proteins occurs when the soaked meat is cooked, resulting in a firmer texture than that possessed by the cooked unsoaked meat. The shift in the pH-WHC curve of the meat by soaking appears to be caused by diminution of the muscle anions and/or partial denaturation of some of the muscle proteins. Thermal inactivation of the enzymes also tends to increase the firmness of meat, by causing a tightening of the meat structure, whereas irradiation-sterilization may exert only a slight tightening of muscle structure, by increasing the number of the relatively weak hydrogen or electrostatic bonds. When meat was heated and then irradiated, however, the effect of cooking was dominant. The electrophoretic data suggest that the reported fragmentary action of irradiation upon meat proteins may be on the fractions not extracted by the glycine-NaOH buffer.
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  • 55
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    Clostridium Botulinum Type E in Smoked Fish (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 botulism outbreak in Minneapolis, Minnesota, in 1960, caused by Clostridium botulinum type E, is reported. Smoked eiscoes from the Great Lakes served as the vehicle for the food poisoning. Smoked ciscoes inoculated with type E spores and held at 30°C in packages open to the air became toxic as rapidly as those incubated under anaerobic conditions in plastic air-tight wrappers. Surface spoilage developed more rapidly in the open packages. Toxin was not produced within 31 days in fish incubated at 5°C; however, mold and bacterial growth was noted after fish were open to the air 18 days. Vacuum packaging markedly increased the shelf life of the product by suppressing the development of visible bacterial and mold growth. Toxin was demonstrated in inoculated smoked fish incubated in the original plastic wrapper at 10°C for 5 days without any signs of quality reduction. Within 18 days at 10°C, half the fish contained toxin although there was no noticeable evidence of spoilage. At higher temperatures within a given time, a greater percentage of fish contained toxin. A survey of procedures employed in “hot-smoking” of fish is reported, and data are presented on levels of salt and moisture, brine concentration, and free liquid of both vacuum-packaged and bulk-pack smoked fish.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00458.x
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    A Procedure for Assaying Residual Nisin in Food Products (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00461.x
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    Clostridium perfringens in Bovine Livers (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Clostridium perfringens, type A, was found in 26% of bovine liver samples perchased from retail meat markets. Liver and bile samples from newly slaughtered cattle were also examined. The organism was found in 12% of the livers from newly slaughtered animals, and in no case in the bile.
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  • 58
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    Relation of “Breast Swab” to “Drip” Bacterial Counts in Tray-Packed Chicken Fryers (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Four different methods were used to sample drip from fresh tray-packed cut-up fryer chickens during storage at 34°F. In the first method, one ml of drip was obtained from packages used for breast swab-count determinations. The second method consisted of sampling drip from packages in which drip was allowed to accumulate throughout storage. In the third method, the sample of drip was taken from packages from which all drip that had accumulated between sampling days was removed. In the 4th method, drip from packages that been stored for one day was placed in test tubes and kept in the storage room with the packages. This drip was then sampled for bacterial counts at various intervals during storage.With each of the 4 methods, the numbers of bacteria per ml increased during storage at a rate paralleling that of the breast swab count. Significant positive correlations were found between the log of the breast swab count and the log of the drip count for all 4 methods.A significant positive correlation was also found between the log of the breast swab count and the log of the drip count when packages of frozen thawed tray-packed cut-up fryers stored at 34°F were tested. The rates of increase in numbers of bacteria, both on the breast skin surface and in the drip were lower for the frozen thawed samples than for the fresh samples.The advantages of using drip as a sampling material for estimating shelf life or sanitary quality of eviscerated poultry are discussed.
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    Investigation of the Food Value of Quinua and Cañihua Seed (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 detailed study was made of the chemical composition of the seeds of three varieties of Chenopodium quinoa Willd. (red, yellow, and white) and one variety of Chenopodium pallidicaule Aellen (cañihua). Analyses include the carbohydrates, proteins, mineral composition, vitamins, and properties and constants of the oil. Values are given on a dry-weight basis. With respect to nutrient composition these seeds compare favorably with those of common cereals such as wheat, corn, oats, and rice.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00464.x
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    ERRATA (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00466.x
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    Nutrient Content of Variety Meats. III. Fatty Acid Composition of Lipids of Certain Raw and Cooked Variety Meats (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 fatty acid distribution in the lipids from certain raw and cooked variety meats was determined with gas-liquid chromatography. The method of cooking utilized moist heat (braising) in all cases. Fatty acid distribution was not significantly changed by cooking. Beef kidney, beef and pork liver, and beef heart fatty acids contained 25-36% of polyunsaturated fatty acid:. Distributions of the major fatty acids (as percent of total fatty acid) were generally as follows. Beef kidney: palmitic acid, 17; stearic acid, 19; oleic acid, 21; linoleic acid, 19; and arachidonic acid, 14. Beef liver: palmitic acid, 13; stearic acid, 34; oleic acid, 14; linoleic acid, 11; arachidonic acid, 7; and docosahexaenoic acid (C22-hexaene), 6. Pork liver: palmitic acid, 21; stearic acid, 26; oleic acid, 22; linoleic acid, 13; and arachidonic acid, 12. Beef heart: palmitic acid, 13; stearic acid, 17; oleic acid, 18; linoleic acid, 25; and arachidonic acid, 11. Beef tongue: palmitic acid, 28; stearic acid, 11; oleic acid, 44; linoleic acid, 4; and arachidonic acid, 2. These results indicate that certain of the variety meats may be excellent sources of polyunsaturated fatty, acids. Pork and beef liver differed significantly in docosahexaenoic acid and arachidonic acid content.
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  • 62
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    The Rabbit as a Source of Experimental Material for Meat Studies (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Rabbits were studied to determine the degree of variation among carcasses treated alike, and the time course of development and resolution of rigor as measured by changes in the force required to shear the cooked longissimus dorsi. A technique was developed for obtaining shears perpendicular to the muscle fibers. Carcasses with similar histories were found quite uniform except for measures related to fat content. Cooking losses were related primarily to moisture content rather than fat content. When half carcasses stored 0, 2, 4, 6, 12 or 24 hr at 5°C were compared, the cooking losses were less at 0 and 24 hrs than at the intermediate times. Shear force decreased with each increase of storage time from 2 to 12 hr. The data on pH and shear indicate that rabbit carcasses handled in this manner pass through the development and resolution of rigor within 12 hr.
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  • 63
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    Autoxidation of Turkey Lipids (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Autoxidation of lipids in raw, ground turkey tissues was studied with the 2-thiobarbituric acid (TBA) method. Samples prepared immediately post-mortem and held at 4°C for approximately one week showed significant differences between the rates of autoxidation for certain of these tissues, notably red and white muscle. Failure to detect other differences, as between skin and white muscle, reflects variation in both lipid and fatty acid composition. A significant delay of autoxidation was achieved by the addition of 1% egg albumen solids (w/w), 0.04% butylated hyldroxyanisole, or 0.35% phosphates to the ground tissue; 1% gelatin exhibited no beneficial effect. Possible mechanisms by which these materials delay oxidative changes are discussed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00406.x
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  • 64
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    The Role of Free and Bound Water in Irradiation Preservation: Free Radical Damage as a Function of the Physical State of Water (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: English sole fillets previously equilibrated with aqueous 0.1% cysteine were dehydrated by three methods to moisture levels ranging from 2 to 72%. Model systems using cellulose to replace the fish tissue were also used. The samples were irradiated at 1 Mrad in an air, nitrogen, or oxygen atmosphere. The destruction of −SH groups was measured and related to the amount and physical state of the tissue water. As free water was removed, destruction steadily increased, reaching a maximum at about 20% moisture. Destruction decreased markedly at moisture levels below 10%, and calorimetric measurements confirmed that 10% moisture was about the level of bound water in this species. These data suggest that dehydration favors the reaction of solute molecules with free radicals formed in the free water of muscle cells. At moisture levels greater than about 20%, simple free radical recombination is more likely than reaction with solute molecules, while below 20% moisture the reverse is true. The calculated α values support this conclusion, as do the results from model systems using cellulose.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00405.x
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  • 65
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    Measurement of Discoloration in Fresh Beef (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method is described whereby precise measurement of discoloration in fresh red meats can be achieved. The method utilizes α values obtained from Gardner automatic color-difference meter readings and depends upon careful control of storage temperature, control of sample area from which readings are taken, and consistent orientation of sample during subsequent readings.Results obtained with the method indicate considerable variation in discoloration of samples from the same slice of beef round stored at 6°C; a substantial decrease in discoloration with lowered storage temperature; a decrease in discoloration resulting from increased exposure of the sample to air; and the probable importance of respiration by the meat rather than bacterial contamination in determining discoloration at low temperatures (-2°C).
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00407.x
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  • 66
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    Progressive Changes in Starch Gel Electrophoretic Patterns of Chicken Muscle Proteins During “Aging” Post-Mortem (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Proteins extracted from chicken muscle during post-mortem aging in the cold were examined by starch gel electrophoresis. Myofibrillar proteins, extracted and analyzed in concentrated urea, revealed no detectable, consistent change during the two-day aging period. Myogen proteins, extracted by vigorous homogenization in dilute buffer, also remained unchanged in white muscles, but an additional electropboretic component, possibly derived from myglobin, slowly appeared in red muscle extracts; the delay in its development suggests a secondary relation with tenderizing processes. Important constituents of myogen were lacking in “sacroplasmic” proteins extracted from breast muscle, pre-rigor or in-rigor, with gentle homogenization in 0.44M sucrose solution. Such “sarcoplasmic” preparations could not be obtained effectively by the same method from red muscle with higher content of stroma. Some of the myogen components absent from “sarcoplasm” gradually reappeared as tenderization proceeded; the time required to achieve rigor and to complete tenderization varied with the bird, but the observed changes were consistent. Yields of total and protein nitrogen from fresh, rigor, and aged breast musele were in agreement with the electrophoretic data.It is suggested that the additional components obtained in “sarcoplasm” of tenderized muscle reflect soluble proteins escaping into the extract because of the breakdown of intracellular barriers or subcellular particles. These components may include enzymes instrumental in initiating changes of the myofibril, ultimately evident in tenderization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00409.x
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    After-Cooking Discoloration of Potatoes Role of the Organic Acids (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Stem- and bud-end tissue from 41 samples of potatoes representing various degrees of after-cooking discoloration were analyzed for organic acids content. The individual acids determined were glutamic, aspartic, pyroglutamic, malic, citric, orthophosphoric, oxalic, and one unidentified acid. The stem-end tissue contained a lower concentration of all the acids except the unidentified one. The difference between the stem- and bud-end was very large in some cases, notably for malic acid and citric acid.Examination of the data indicated a strong tendency for degree of blackening to be associated with low organic acid content. A statistical analysis of the data showed highly significant correlation of low citric acid, orthophosphoric acid, and oxalic acid content with blackening. Citric acid exhibited the highest degree of correlation, having an r value of 0.768.The significant correlation between low citric acid content and after-cooking blackening was maintained in all but one case when subgroups of the samples were formed according to variety, crop year, and location grown. Of the three varieties studied statistically, Ontario and Katahdin showed correlation, whereas Kennebec did not.The interrelationships of iron, citric acid, and potassium contents were studied. Since there is always a large excess of citric acid over iron, it must be assumed that something prevents the citric acid from chelating the iron in blackening potatoes. The data indicate that potassium may be the main constituent playing this role. In the final analysis, the primary factor in the blackening phenomenon is probably the amount of free organic acid present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00410.x
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    Sesquiterpenes. I. Nootkatone, A New Grapefruit Flavor Constituent (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 bicyclic conjugated sesquiterpene ketone, nootkatone, has been found in grapefruit peel oil and in peel-oil-free grapefruit juice. The flavor intensity of grapefruit oil appears to be related to the relative abundance of nootkatone. A combination of gas-liquid chromatography and thin-layer chromatography revealed the presence of this ketone, which was identified by its infrared spectrum and the melting point of its 2,4-dinitrophenylhydrazone derivative. Traces of nootkatone were found also in bergamot, lemon, lime, orange, and tangerine oils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00411.x
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  • 69
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    Physicochemical Changes in Some Frozen Foods (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 pH of peas and of poultry meat frozen pre- and post-rigor was measured during frozen storage at −10°C for up to 6 months. In peas it decreased sharply from 6.7 to as low as 6.0 during the first 3 days of storage, increased to 7.0 during the next 2-3 weeks, decreased to 6.4 in another 3 weeks, and remained there with only small fluctuations during the rest of the storage time. Breast and leg meat of poultry resembled each other in pH changes after freezing: increases and decreases of about 0.2–0.3 unit occurred in all samples at about the same time. Meat frozen pre-rigor differed from meat frozen post-rigor, however, the latter increasing 0.2–0.3 pH unit during freezing, and the former changing little or decreasing slightly under these conditions. Differences in pH between samples at a given time were related to differences in initial pH.Studies with salt solutions as similar as possible in composition to the foods tested, and with gelatin solutions, showed that pH changes in frozen foods were caused mainly by increasing concentration of food components, including proteins, in the unfrozen phase, by precipitation of salts, by interaction of proteins with ionic substances, and by enzymatic activity (e.g. lactic acid formation) during frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00408.x
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  • 70
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    Some Volatile Constituents of Passion Fruit Wine (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 dry table wine prepared from Passiflora edulis var. flavicarpa was found to contain the following volatile substances: methyl alcohol, ethyl alcohol, isobutyl alcohol, isobutyl alcohol, active amyl alcohol, n-hexyl alcohol, 2-phenethyl alcohol, acetaldehyde, diethyl acetal, 2-butanone, 2,3-butanedione, ethyl acetate, ethyl isovalerate, ethyl caproate, ethyl heptanoate, ethyl caprylate, ethyl caprate, ethyl laurate, isobutyl isobutyrate and isoamyl acetate. Probably present are: n-butanol, ethyl isobutyrate, and n-hexyl caproate. Gas chromatographic retention times are given for a number of unidentified components of the passion fruit wine volatiles. The compounds responsible, for the typical passion fruit wine aroma remain unidentified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00412.x
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  • 71
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    The Mechanism of Formation of p,α-Dimethylstyrene in the Essential Oil of Distilled Lime (Citrus Aurantifolia) (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 terpene p,α-dimethylstyrene was isolated and identified in the essential oil of distilled Mexican lime (Citrus aurantifolia, Swingle) but could not be demonstrated in oil expressed from Citrus aurantifolia. Experimental evidence is presented supporting a nonbiogenetic mechanism of formation of p,α-dimethylstyrene in distilled lime oil from the acid-catalyzed cyclization of citral. The mechanism involves novel reactions of citral and its reaction products that are not consistent with the classically accepted acid-catalyzed reactions of citral and seem to provide an explanation for the appearance of p,α-dimethylstyrene in other citral-containing essential oils of the Rutaceae citrus plants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00413.x
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  • 72
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    Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fraction (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 aroma fraction from the fat of high-quality raw-milk Cheddar cheese was isolated by centrifugation of the intact cheese and passing the recovered fat through a molecular still at 40°C. The aroma fraction was separated by gas chromatography on packed columns containing polar and nonpolar phases and by programmed-temperature capillary-column gas chromatography. The effluent from the latter column was admitted directly to the inlet of a rapid-scan mass spectrometer enabling concurrent recordings of mass spectra for each chromatographic peak. The aroma fraction was separated into approximately 130 components by the capillary column. By correlation of gas chromatography and mass spectral data, most of the major neutral components were characterized. These included aldehydes, methyl ketones, primary and secondary alcohols, esters of the primary and secondary alcohols and fatty acids, γ-lactones, and the isomeric lactides of lactic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00414.x
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  • 73
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    Post-Mortem Changes in Physical and Chemical Properties of Bovine Muscle (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Post-mortem changes in tenderness and protein solubility were studied in bovine semitendinosus muscles. Muscles excised immediately post-mortem were compared with muscles left attached to the skeleton. Post-mortem times of 0, 6, 12, 24, 72, and 312 hr were studied. Sarcoplasmic protein solubility was highest immediately after slaughter and lowest in muscles left attached to the skeleton. Myofibrillar protein solubility was decreased in muscles left attached. Protein solubility changed during the first 6 hr post-mortem but not during the 6- to 312-hr aging period. Muscles left attached to the skeleton were least tender immediately after death and gradually increased in tenderness during post-mortem aging. Excised muscles were least tender 6–12 hr post-mortem and became progressively more tender thereafter. Even after 312 hr of aging, excised muscles were less tender than muscles still attached to the skeleton. Protein solubility did not appear to be related to tenderness. Possible relationships of muscle contraction to tenderness were discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00415.x
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  • 74
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    Some Protein Changes During Post-Mortem Tenderization in Poultry Meat (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: In both breast and leg muscle from 6-, 9-, and 12-month-old chickens, held for aging at 0°C, the buffer-extractable nitrogen rapidly decreased after death during the onset of rigor and gradually increased to a maximum value during post-rigor aging. Changes in extractable nitrogen occurred mainly as a result of changes in the solubility of myofibrillar proteins. Changes in sarcoplasmic and stroma protein fractions were small. In the nonprotein-nitrogen fraction, some of the amino-acid-containing polymers were removed during the onset of rigor mortis as a result of their interaction or aggregation with proteins. During the post-rigor tenderization period, amino acids and peptide increased in meat as a result of proteolysis. Different rates of post-mortem tenderization in breast and leg muscle appear to be related to the differences in stroma protein content of muscle. Proteolysis seems to weaken or break the bonds which bind myofibrils to the matrix of the muscle and causes protein changes that are responsible for post-rigor tenderization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00416.x
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  • 75
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    The Activity of Partially Purified Bovine Catheptic Enzymes on Various Natural and Synthetic Substrates (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 partially purified fraction of bovine muscle cathepsins prepared from a crude extract by precipitation with ammonium sulfate between 45 and 55% saturation was assayed for activity on 18 peptides and other synthetic substrates, and on preparations of four natural substrates isolated from beef. Three of the synthetic substrates were partially hydrolyzed by the enzyme preparation. The hydrolysis of carbobenzoxy-L-glutamyl-L-tyrosine indicated endopeptidase activity. Dipeptidase and/or endopeptidase activity was evidenced by the hydrolysis of glycyl-L-tyrosine and L-leucyl-L-tyrosine. When using either of these two peptides as the substrate, a chromatographically distinct compound was detected which was absent in the enzyme and substrate blanks.The fraction had no detectable enzymatic action on crude preparations of actin, myosin, and actomyosin. Commercially purified serum albumin was hydrolyzed, but at a much slower rate than denatured hemoglobin, which has been widely used for assaying catheptic activity. Sarcoplasmic proteins indigenous to the crude extract appeared to be readily hydrolyzed by the cathepsins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00417.x
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  • 76
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    Age-Associated Changes in Bovine Muscle Connective Tissue. I. Rate of Hydrolysis by Collagenase (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Age-associated structural changes in collagenous residues isolated from the loose connective-tissue network found within bovine biceps femoris muscle were studied with collagenase used as a structural probe. Rate of enzymatic digestion was measured by following the release of soluble protein, hydroxyproline, and ninhydrin-positive material into the medium surrounding the fibrous residues. Under the conditions of the experiment, 8–11% of the protein and 8–21% of the hydroxyproline in the residues were solubilized after 12 hr of incubation with collagenase. Samples from four age groups were studied: Group I, veal, 40–49 days old; Group II, steers, 403–495 days old; Group III, cows, 4 years, 8 months to 5 years, 5 months old; Group IV, aged cows, 10 years, 2 months and 10 years, 5 months old. The groups ranked I, III, IV, and II, from fastest to slowest, in rate of hydrolysis by collagenase. However, it was postulated that the larger amounts of lipid associated with the Group II samples acted to shield collagenase-labile bonds and cause a slow rate of hydrolysis. Making this assumption, it appears that susceptibility to collagenase digestion of loose connective tissue follows an age pattern similar to that reported for skin and tendon collagen.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00418.x
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  • 77
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    Conversions of Sugars to Organic Acids in the Strawberry Fruit (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00421.x
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  • 78
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    Age-Associated Changes in Bovine Muscle Connective Tissue. II. Exposure to Increasing Temperature (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Changes in collagen structure during maturation were studied with collagenous residues obtained from the loose connective-tissue network within bovine biceps femoris muscle from animals of different ages. A new technique for studying thermal shrinkage and collagen structure of powdered collagenous residues was described. Samples from four age groups were studied: Group I, three calves, 40–49 days old; Group II, three steers, 403–495 days old; Group III, three cows, 4 years, 8 months to 5 years, 5 months old; Group IV, two cows, 10 years, 2 months and 10 years, 5 months old.The release of soluble protein, ninhydrin-positive material, and hydroxy-proline from collagenous residues into a phosphate-buffered medium (pH 7.0) upon incubation at gradually increasing increments of temperature from 25 to 70°C was measured. Differences between various age groups were marked, and at 60°C and above, the groups ranked I, II, III, and IV, from highest to lowest, in amounts of soluble material released. At the final temperature of 70°C, Group I samples had released 42% of their hydroxyproline in a soluble form, compared to only 2% from Group IV. The thermal shrinkage temperature, which was taken as that temperature at which a sudden release of soluble hydroxyproline occurred, increased with advancing age, from near 55°C for Group I to 70°C or above for Group IV, while the average molecular weight of the soluble protein released was greater for the younger animals. The results were discussed in relation to experiments involving the rate of collagenase digestion of the same samples. The findings indicate stronger or more extensive cross-linkages in the collagen from older animals.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00419.x
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  • 79
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    Age-Associated Changes in Bovine Muscle Connective Tissue. III. Rate of Solubilization at 100°C (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 rate of solubilization of insoluble connective-tissue residues obtained from the loose connective-tissue network within bovine biceps femoris muscle was studied in phosphate-buffered (pH 7.0) aqueous medium at 100°C. Eleven animals from four age groups were used: Group I, three veal calves, 40–49 days old; Group II, three steers, 403–495 days old; Group III, three cows, 4 years, 8 months to 5 years, 5 months old; Group IV, two cows, 10 years, 2 months and 10 years, 5 months old. The conditions under which the samples were heated resulted in the solubilization of 95–100% of the hydroxyproline and 72–94% of the protein in the samples within 240 min. The release of soluble protein and soluble hydroxyproline indicated that collagen from the younger animals was solubilized (i.e. converted to gelatin) much more rapidly than collagen from the older animals. The low hydroxyproline content of the soluble protein released from the Group I samples was discussed, and it was suggested that these samples contained some reticulin. The average molecular weight of the soluble protein decreased with increasing age. The findings were discussed with relation to the results reported in two previous papers and the extent and strength of cross-linkages in collagen from animals of different ages. It was suggested that the number and strength of cross-linkages in collagen may play an important role in meat tenderness.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00420.x
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  • 80
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    A Pressing Theory with Validating Experiments on Apples (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 theory of pressing is presented. This takes the form of an integral equation relating all relevant variables. Experiments carried out on the pressing of apples into cider validated this theory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00422.x
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  • 81
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    The Effect of Selected Carbohydrates and Plant Extracts on the Heat Activation of Bacillus Stearothermophilus Spores (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Spores of two suspensions of Bacillus stearothermophilus strain M were heat-shocked in monosaccharides, disaccharides, and polysaccharides. The concentration had significant effects. The dominant significant trend was for reduced counts with increased concentrations of carbohydrate. These significant effects are thought to he associated with osmotic pressure. It would appear, therefore, that there was considerable difference in the osmosensitivity of spores in these populations. Spores were activated as well as suppressed when heated in plant extracts. Pea, spinach, and corn extracts tended to suppress spore germination, and green bean extract stimulated spore germination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00423.x
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    Sensitization of Microorganisms to Radiation by Previous Ultrasonic Treatment (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00424.x
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  • 83
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    Anthocyanins. V. The Influence of Anthocyanins and Related Compounds on Glucose Oxidation By Bacteria (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 influence of 11 anthocyanin pigments on glucose oxidation by resting cells of Escherichia coli K-12, Staphylococcus aureus, Lactobacillus casei 7469, Salmonella enteritidis, S. typhosa, Proteus vulgaris, and Aerobacter aerogenes was determined with a manometric technique. Malvidin, delphinidin, and the monoglucosides of malvidin, pelargonidin, petunidin, and delphinidin generally inhibited glucose oxidation by the test organisms, but in the absence of glucose the organisms oxidized the pigments. The action of the anthocyanins on respiration varied with PH. Apigeninidin chloride, 5.desoxy-apigeninidinchloride- 4′-methyl-ether, and 5-desoxy-3′-methoxy-apigeninidin-chloride-4′-methyl-ether inhibited glucose oxidation by S. aureus. The latter two compounds and 3′-methoxy-apigeninidin-chloride-4′-methyl-ether had a similar effect on E. coli. The depressing effect of glycosidic anthocyanins on the respiration of S. aureus was reversed by the addition of MgCl2.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00425.x
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    Anthocyanins. VI. Chelation Studies on Anthocyanins and Other Related Compounds (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 metal-complexing properties of malvidin-3-monoglucoside, petunidin-3-monoglucoside, and 3′-methoxy-apigeninidin-chloride-4′-methyl-ether were studied polarographically and spectrophotometrically to complement bacteriological findings previously made. The molar ratios at which malvidin-3- monoglucoside combined with cupric ions depended on the pH of the supporting electrolyte solutions. The molar ratio of cupric ion to malvidin-3-monoglucoside was 2:1 at pH 3.9; the molar ratios were 1:2 at pH 3.5 and 4.5, but these ratios were 1:1 at pH 5.0 and 6.0.The absorption peaks of malvidin-3-monoglucoside were shifted to shorter wavelengths in the visible range but to longer wavelengths in the UV range upon addition of various concentrations of cupric ions. The absorption peaks of petunidin-3-monoglucoside were shifted to shorter wavelength in both the UV and the visible light ranges upon addition of various concentrations of cupric ions. The infrared absorbancies of 3′-metboxy-apigeninidin-chloride-4′-methyl-ether at 11 to 14.5 μ disappeared upon the addition of Ca and Mg ions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00426.x
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    The Prediction of Perceptibility of Luminous-Transmittance and Dominant Wave-Length Differences Among Red Wines by Spectrophotometric Measurements (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method of prediction of perceptibility of luminous-transmittance and dominant wave-length differences by spectrophotometric measurements is given for a small area of the color continuum with a specific product. Graphs are presented from which the dominant wave-length or luminous-transmittance differences necessary for discrimination are read directly, at various probability levels of success, for any dominant wave length or transmittance over the range of red wines.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00427.x
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    Applications of the Modified Triangle Test in Sensory Difference Trials (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Experimenters involved with sensory difference tests have long used the triangle test as a basic procedure. In some circumstances, they have augmented the basic triangle test through obtaining “degree-of-difference” scores between the supposed odd sample and the pair of like samples. A companion paper gives a method of formally utilizing these scores in the analysis of these modified triangle tests when a computer is available. This paper summarizes the method and gives the results of applications of the modified triangle test to experimental data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00428.x
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  • 87
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    Flavor Thresholds of Volatile Fatty Acids (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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.1365-2621.1964.tb00430.x
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  • 88
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    Evaluation of Toughness Differences in Turkeys (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 reaction of a large untrained panel to turkey meat samples ranging from very tender to very tough was studied. Suitable samples were produced by varying the post-mortem aging time before freezing from 1 to 24 hr. Warner-Bratzler shear-force values were compared with toughness differences detectable by a small trained panel and with toughness complained of by the large panel. The small panel, using a triangle test, distinguished toughness differences in light meat that differed in shear resistance by 4 Ib in a 9- to 22-Ib range. Complaints about toughness by the large panel increased markedly when the light meat had shear resistance above 25 Ib, and to some extent between 19 and 25 Ib.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00429.x
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  • 89
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    Effect of Coring Methods on Shear Values Determined by Warner-Bratzler Shear (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Shear-force values were determined with the Warner-Bratzler shear machine on cores obtained by two methods from steaks from longissimus dorsi (LD) and biceps femoris (BF) muscles cooked to 61 and 80°C. One-half-inch cores were cut either parallel with the muscle fibers or perpendicular to the cut surface of the steak without regard to orientation of the fibers. The LD and BF muscles did not react in the same manner to changes in coring method. Method of coring made a large difference in shear values in LD at 80°C. With one exception shear values of paired steaks from the same muscle with cores cut parallel were more closely related than shear values of cores from within the same steak cut differently.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00431.x
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  • 90
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    Nutrient Content of Morel Mushroom Mycelium: B-Vitamin Composition (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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.1365-2621.1964.tb00433.x
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  • 91
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    A Dietary Evaluation of Synthetic Amino Acid Amides (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Growth of mice on a complete synthetic diet has been used to determine the ability of synthetic amino acid derivatives to replace the corresponding essential metabolites in nutrition. In a series of range-finding experiments, it was found that dietary valine, phenylalanine, leucine, methionine, and, to a lesser extent, isoleucine could be effectively replaced by the corresponding DL-amides or amide salts. In addition, DL-valinamide salts could be administered in aqueous solution to supplement a solid valine-free diet. The physical, chemical, and biological properties of amino acid amide salts may make them of special value in protein supplementation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb00432.x
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  • 92
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    Color Deterioration in Frozen French Beans (Phaseolus vulgaris) (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Examination of 12 commercial frozen bean packs showed two forms of color deterioration. The first resulted in conversion of chlorophyll to pheophytin, and the second caused destruction of both chlorophyll and pheophytin. It is shown that both forms of degradation may be related to the process of fat peroxidation. The conversion of chlorophyll to pheophytin may occur during the anaerobic initiation stage of fat peroxidation. Destruction may occur during the aerobic propagation stage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01748.x
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  • 93
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    Kinetics of Thermal Degradation of Chlorophyll in Spinach Puree (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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 kinetics of chlorophyll degradation in spinach purée were studied over the temperature range 260—300°F, using thermal-death-time tubes heated in a constant-temperature oil bath. Pigments were separated by column chromatography, and their concentrations determined spectrophotometrically. A semilogarithmic (first-order) plot of the residual pigment vs. time was used to illustrate the thermal degradation rate (TDR). Although the major portions of the TDR curves were apparently linear, several abnormalities were observed during the initial test intervals. Regression coefficients were computed for the linear portions and used to compute the various thermo-dynamic functions characteristic of the degradation reactions. The following values respectively represent the average determinations for chlorophylls a and b. The TDR constant k, (2.3/D, D, D being decimal reduction time in sec), 1.1 × 10−2 and 0.52 × 10−2 sec−1; the temperature coefficient Q10 (log−1 18/z, z being °F affecting 10-fold change in k, or D), 1.58 and 1.26; the activation energy E, 143 and 35 Kcal mole−1; the enthalpy H, 142 and 34 Kcal mole−1; the free energy & Delta;F, 29 and 32 Kcal mole−1; and the entropy & Delta;S, 268 and 5 cal deg−1 mole−1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01747.x
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  • 94
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    Color Deterioration in Frozen French Beans (Phaseolus vulgaris). 2. The Effect of Blanching (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of blanching on the conversion of chlorophylls to pheophytins and on their oxidation during the blanching and subsequent storage of green beans at -10° C was examined. Some conversion of chlorophylls to pheophytins occurred during blanching but there was no oxidation. During storage at -10 °C, both conversion and oxidation occurred. Two effects of blanching were distinguished: firstly, as enzymes were inactivated, the rates at which the chlorophylls underwent changes in storage at -10°C diminished; secondly, with blanch periods longer than necessary for inactivation of peroxidase and catalase the rates of chlorophyll change increased progressively during frozen storage. Under the blanching conditions used, a blanching period of 45 see to 1 min resulted in the most stable product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01749.x
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  • 95
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    Determining the Activity of a Glucose Oxidase and Catalase Mixed Enzyme (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A polarographic method for determining the mixed enzyme glucose oxidase and catalase is presented. By appropriate adjustment of the parameters of the reaction the activity of the catalase can be determined under simultaneous elimination of the glucose oxidase, or simultaneous determination of the total activity of the mixed enzyme and the eatalase can he carried out. This makes possible a quick orientation about the contents of hydrogen peroxide and oxygen at arbitrarily chosen time intervals. Furthermore, the method enables one to determine the change of activity when a long-term effect of a sufficient amount of oxygen takes place.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01751.x
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  • 96
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    Enzymatic Studies of Bruised Poultry Tissue (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Acid phosphatase activity increased and alkaline phosphatase activity decreased in experimentally inflicted poultry bruises. The activities of both enzymes were influenced by such factors as age of bruise, severity of muscular injury, and previous bruise history. Activity of acid phosphatase in bruised areas was maximum 4–6 days post-contusion, being 2–3 times that in normal muscle. Alkaline phosphatase activity often approached 50% that of the control level on the first and second days after trauma. Under ordinary assay conditions, appreciable acid phosphatase was found to be bound in lysosomes whereas no bound activity was demonstrable in normal tissue. When normal muscle was incubated with 1% trypsin prior to homogenation, however, some bound acid phosphatase activity was detected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01752.x
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  • 97
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    Origin of Hydrogen Sulfide in Heated Chicken Muscle (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: About 90% of the hydrogen sulfide (H2S) produced by heated chicken muscle comes from muscle protein. To identify specific H2S precursors, the identity, quantity, and H2Sproducing capability of sulfur compounds in chicken muscle were investigated. The only sulfur compounds found in muscle nonprotein were methionine, taurine, and glutathione. Of these, only glutathione produced H2S. Therefore the principal H2S precursor in chicken muscle nonprotein is sulfur, occurring as eystine and/or cysteine in the tripeptide glutathione. Since the only sulfur compounds reported in chicken muscle protein are methionine, cystine, and/or cysteine, and since methionine does not produce H2S, the sulfur in the H2S produced by muscle protein must also come from cystine and/or cysteine. Glutathione gives off H2S about 180 times as fast as does chicken muscle protein, but, because there is approximately 1 to 2 thousand times as much protein as glutathione in muscle, protein is the principal H2S precursor. Since cystine plus cysteine, sulfur in protein and in glutathione is the only H2S precursor, the rate of H2S evolution from heated chicken muscle can be approximately predicted from its cystine content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01750.x
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  • 98
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    Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cooking (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Free and bound water were determined by a modified hydraulic-press method in raw and cooked steaks from two beef muscles, longissimus dorsi (LD) and biceps femoris (BF). One-inch steaks from each muscle were cooked to final internal temperatures of either 61, 68, 74, or 80°C. LD and BF had similar percentages of free and bound water in raw steaks and in steaks cooked to either 61 or 68°C. LD contained a higher percentage of free water at 74 and 80°C. Losses of free and bound water and weight were evident at each increase of temperature. Dimensional measurements made on steaks at different temperatures indicated that LD became shorter, wider, and thinner and BF became longer, narrower, and thinner at 61, 68, and 74°C. A large percent of the total change in either free and bound water or in dimensions of steaks occurred between 74 and 80°C. Subjective scores for juiciness and softness indicated drier and harder meat at each increase of temperature. Scores for softness to tongue and cheek were more consistently correlated with free water than any other subjective measure. Possible relationships between the changes brought about by cooking were discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01753.x
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  • 99
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    Chlorophyll Catalysis of Fat Peroxidation (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Peroxide apparently occurring in freshly prepared sausage was traced to the catalytic effect of chlorophyll in the sage after fat extraction. The extracts were exposed to ordinary laboratory illumination a day before analysis. No peroxide appeared in extracts of the pork fat alone, nor in extracts of the sage alone. But mixtures of fat extract with sage extract developed peroxide. Extracts of green leafy material from other species and purified chlorophyll likewise developed peroxide with fat extracts. This effect is ascribed to the porphyrin structure. Extracts containing fat and chlorophyll should be kept in the dark until peroxide estimation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01754.x
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  • 100
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    Detection and Isolation of Multiple Myoglobins from Beef Muscle (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: At least 3, and probably 4, distinct myoglobins were detected in bovine muscle by their different mobilities on starch-gel electrophoresis. The 3 major components, labeled Mb IA, Mb Ib, and Mb Ib and respectively comprising 10–15, 2–5, and 80–88% of the total myoglobin, were separated and isolated on DEAE cellulose columns employing a stepwise development technique. Various purification and separation procedures are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01755.x
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