摘要:

SUMMARY–An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph‐mass spectrometer tandem procedure. Several previously undetected flavor‐related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.Acids found, in addition to those above, were the C5to C9aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup proce

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00897.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

SUMMARY–Two major sources of nonmicrobial deterioration in prepackaged raw meats are the development of off‐odors and off‐colors. The relationship of these changes to polyunsaturated fatty acid oxidation in the meat was investigated. Lipid oxidation was measured by the thiobarbituric acid test; pigment changes, by reflectance spectrophotometry. Lipid oxidation was found to produce detectable off‐odors in raw and subsequently cooked beef. Anaerobic packaging to prevent oxidation of myoglobin and in turn, lipids, appeared to be useful only if packaging (and oxygen removal) could be carried out rapidly and if meat contained sufficient enzyme activity to establish anaerobic conditions quickly and to completely reduce metmyoglobin. Propyl gallate and butylated hydroxyanisole, even under aerobic conditions, offered substantial protection to the fresh meat pigments and at the same time effectively inhibited lipid ox

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00898.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

SUMMARY–Electrophoresis and paper chromatography were used to establish the identity and the relative pigment concentrations in eight varieties of sour cherries using the pigments of Montmorency cherries as standards: (1) Marasca Moscata, (2) Wczesna Z Prinn, (3) Del Nord, (4) Königliche Amarelle, (5) Triaux, (6) Schattenmorelle, (7) Marasca di Ostheim and (8) Flemish Red. It was found that all varieties contained cyanidin‐3‐gentiobioside and cyanidin‐3‐rhamnoglucoside as their major anthocyanin pigments. All varieties except Flemish Red contained cyan‐idin‐3‐monoglucoside as a minor component. A second minor component of cyanidin‐3‐diglycoside was found in Wczesna Z Prinn, Del Nord, Schattenmorelle and Marasca di Ostheim. In all cases, the major pigments were approximately in the same relative concentrations as previously found in

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00899.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

SUMMARY–The epimysial connective tissue from normal and PSE (pale, soft and exudative) porcine muscle was chemically characterized. Samples from PSE muscles exhibited markedly lower turbidity values (P<0.01) than those from normal muscles. No significant differences were found in ultimate pH values. The epimysium from PSE muscles contained significantly higher (P<0.05) quantities of salt soluble tropocollagen and a greater amount of heat labile collagen (P<0.01) than that from normal tissues. No significant differences in α‐ and β‐subunit composition, plasma hydroxy‐proline levels or amino acid composition were evident between the two sources of epimysial connectiv

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00900.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

SUMMARY–Myofibrillar, mitochondrial, heavy sarcoplasmic reticulum and light sarcoplasmic reticulum fractions were isolated by differential centrifugation of homogenates from normal and pale, soft, exudative (PSE) porcine muscle at various times post‐mortem. Calcium uptake was measured using a solution containing45Ca++. The oxalate‐stimulated calcium accumulating ability of the subcellular fractions declined 5‐10 fold between 0 and 24 hr post‐mortem. The major portion of this decline occurred in the first hour after death in fractions from PSE muscle but was more gradual in the normal fractions. The ATPase activities of normal and PSE fractions obtained at death did not differ significantly. These activities increased with time post‐mortem in most normal fractions but decreased in those from PSE muscle. The subcellular site of ATP hydrolysis post‐mortem was discussed. The results obtained point to the potential importance of the relaxing, factor in muscl

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00901.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

SUMMARY—Myofibrillar, mitochondrial, heavy sarcoplasmic reticulum, and light sarcoplasmic reticulum fractions were isolated from homogenates of normal and pale, soft, exudative (PSE) porcine muscle at 0 and 24 hr post‐mortem and examined by electron microscopy. No differences were observed between normal and PSE myofibrils obtained at death. PSE myofibrils prepared at 24 hr post‐mortem had more granular appearing filaments and wider Z lines than normal myofibrils at 24 hr. The PSE heavy sarcoplasmic reticulum fraction obtained at death had a higher proportion of granular material than the same fraction from normal muscle. Several structural differences between the other PSE and normal fractions were also observed, especially at 24 hr postmortem. This study indicated that the composition of the subcellular fractions changed with time post‐mortem and that this change should be considered when analyzing biochemical data from these fractions. However, the differences observed could not explain the large changes in calcium accumulating ability that have been shown to occur post

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00902.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

SUMMARY—The comparative rates of IMP degradation between fresh and frozen‐and‐thawed (slacked) fish were compared on six different species of fish. Several factors that could contribute to a rate change of IMP degradation were evaluated. These included freezing temperatures, time in frozen storage, pre‐ and post‐rigor freezing, and method of killing the fish.English sole and rainbow trout showed slight increases in the rate of IMP degradation when they were frozen and then thawed within 48 hr. Silver salmon and halibut that were frozen and then thawed within 48 hr showed no change in the rate of IMP degradation. Halibut, however, that was frozen and stored at −20°F for 3 months showed a slight decrease in the rate of IMP degradation after it was thawed; but king salmon handled under the same conditions did not.The method of kill or freezing the fish either pre‐ or post‐rigor did not alter the rate of IMP degradation after the fish was thawed.No loss of IMP occurred in fish (halibut) stored at −20°F. Over one‐third of the original IMP content was lost in halibut stored at +15°F after 3 months of storage.These results show that there is no significant difference in the rate of IMP degradation between fresh and slacked fish. The flavor‐contributing effect of IMP in slacked fish therefore should be the same as in fresh fish, provided the fish was frozen and stored at or nea

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00903.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

SUMMARY–Analysis was made of the fatty acid composition of liver, adipose fat, thigh and breast muscles of broilers fed corn‐soy commercial‐type of diets containing one of two levels of fish oil (2.5 or 5.0%). The oil was subsequently continued, withdrawn or replaced with yellow grease 2, 3 or 4 weeks before termination of the experiment at the 8th week. The tissue contents of four w‐3‐type fatty acids (20:4, 20:5, 22:5 and 22:6) were increased in relation to the number of weeks menhaden fish oil was included in the diet. (The first number indicates the chain length of carbons, the second indicates the number of double bonds. The number followingw(omega) indicates the carbon position of the first double bond as counted from the terminal methyl group.)Of the four tissues studied, the liver had the highest total content of thew3 fatty acids; the adipose fat, the least. The muscles had intermediate values; the breast containing more than the thigh. Withdrawal of fish oil at the 4th week resulted in favorable organoleptic evaluation. A more favorable evaluation was obtained if yellow grease was substituted in place of fish oil for the last 4 weeks. The organoleptic scores were highly significantly correlated with the content of 20:5 03, 22:5w3 and 22:6w3 but it was less significantly correlated with the content of 20:4w3. An inverse relation existed between the content of thew3 with that of thew6 fa

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00904.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

SUMMARY–Cooked samples of Pectoralis major muscles from one normal and two mutant dystrophic lines of chickens were compared for tenderness using a mechanical device. The muscles from one of these lines, characterized by partial atrophy, were found to be significantly more tender than normal muscles, whereas the muscles from the second mutant line, characterized by hypertrophy were much tougher than normal muscles. Cooking‐weight losses were much greater in both of the dystrophic mutant lines than in the normal line. Some relationships between composition of the three muscle types and their textural qualities are discus

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00905.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

SUMMARY–Phenol, carbonyl and acid determinations were made on layers of bologna that had been smoked during processing. Similar samples were evaluated for intensity of smoke flavor by taste panel. Correlation coefficients between phenols, carbonyls, acids and taste panel evaluation of smoke flavor intensity were 0.81, 0.37 and 0.32, respectively. Thus, phenols appear to be the principal contributor to smoke flavor and arom

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1969.tb00906.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY