摘要:

Spoilage in the fat of smoked and unsmoked Wiltshire backs and gammons, stored at temperatures of −18°, −9°, −1°, and 7 °C. for approximately four months, was assessed by determinations of peroxide oxygen and free fatty acid contents. Smoked bacon can be stored satisfactorily for at least two months at −1° to −18 °C. whereas unsmoked bacon was usually rancid after one month. Spoilage due to the formation of excessive quantities of free fatty acids was found to be of little importance.

ISSN:1923-4287    

DOI:10.1139/cjr44f-013

出版商:NRC Research Press    

年代:1944

数据来源: NRC

摘要:

Wiltshire-cured sides were matured at −1.1 °C. (30° F.) for periods of 1 to 25.5 days prior to smoking at 60 °C. (140° F.). The effect of the length of the maturation period on quality was assessed by flavour tests; and by determination of surface bacterial growth, peroxide oxygen formation in the fat, and changes in colour and colour stability of the lean meat during storage at −1.1 °C. subsequent to smoking.By all criteria of quality used, differences attributable to variations in the length of the maturation period were usually small and showed no consistent trend. However, there was some indication that a maturation period of about 10 to 15 days was most suitable.

ISSN:1923-4287    

DOI:10.1139/cjr44f-014

出版商:NRC Research Press    

年代:1944

数据来源: NRC

摘要:

Data for oil content, nitrogen, iodine value, 1000-kernel weight, and refractive indices of extracted and expressed oil were determined on three varieties of flax, i.e. Bison, Royal, and Redwing, grown at 35 stations in Saskatchewan. Varietal differences were demonstrated for all properties with the exception of total nitrogen, and significant differences were obtained for all properties due to the effect of environment.Within varieties, highly significant simple correlation coefficients were obtained between iodine value (Hanus) and refractive indices of both expressed and extracted oils. Analysis of residual variance showed that varietal regressions did not differ significantly and prediction equations applicable with equal validity to all three varieties could be derived. Partial correlation coefficients, independent of nitrogen, indicate that these associations are independent of the latter property. A significant association (r =.497**) between oil content and 1000-kernel weight proved to be due to common association of these properties with total nitrogen.A simple intravarietal correlation coefficient ofr = −.817** was obtained between nitrogen and oil content. Analysis of residual variance indicated that varietal regressions did not differ in slope and that on the average an increase of 1% in nitrogen was associated with a decrease of 2.45% in oil content. Oil content may be estimated with a standard error of ± 0.57% from the equation, oil content = −2.54 nitrogen + A, whereAis a varietal constant.**Indicates that the 1%level of significance was attained.

ISSN:1923-4287    

DOI:10.1139/cjr44f-015

出版商:NRC Research Press    

年代:1944

数据来源: NRC

摘要:

Analyses were made for non-saponifiable matter, iodine value, thiocyanogen value, and saturated acids on 54 samples of linseed oil from three varieties of flax grown in Saskatchewan. From these data the percentages of oleic, linoleic, and linolenic acids in the oils were computed. Analysis of variance showed that varietal differences exist for all these properties with the exception of non-saponifiable matter, and environmental effects cause significant differences in all properties.Highly significant total correlation coefficients were obtained between iodine value and:—thiocyanogen value,r =.962**; saturated acids,r = −.596**; unsaturated acids,r =.692**; oleic acid,r = −.912**; and linolenic acid,r =.940**. Relations between iodine value and thiocyanogen value, linolenic acid, linoleic acid, and oleic acid proved to be homogeneous with respect to regression coefficients and centroids. From these relations the following prediction equations wrere derived:Thiocyanogen value = 0.44 iodine value + 38.59 (S.e. = 0.63 units);Linolenic acid, % = 0.49 iodine value − 37.93 (S.e. = 0.88%);Linoleic acid, % = 0.055 iodine value + 0.73 (S.e. = 1.80%);Oleic acid, % = −0.48 iodine value + 113.08 (S.e. = 1.06%).**Indicates that the 1%level of significance was attained.

ISSN:1923-4287    

DOI:10.1139/cjr44f-016

出版商:NRC Research Press    

年代:1944

数据来源: NRC

摘要:

Commercial samples of the 1942 flax crop were collected and composited into a series of 12 composites ranging in iodine value from 182 to 198 units. Analyses of these composites were made to determine what effect a grading system based on iodine values would have on the composition of linseed oil and meal.The data indicate that for these samples the iodine number of the oil provides a reliable index of the fatty acid composition, irrespective of the variety or the environmental conditions under which a particular sample is produced. Thus iodine value of the oil is a reliable factor on which to base a premium grade of Canadian linseed.It is shown that the establishment of such a grade would result in lower oil yield and lower protein content in the cake from this flax. This is due to the effects of variety and environment on the iodine value of linseed oil and may be corrected by the development of new varieties that are adapted to northern areas and have a high oil content.

ISSN:1923-4287    

DOI:10.1139/cjr44f-017

出版商:NRC Research Press    

年代:1944

数据来源: NRC

摘要:

Violent agitation of barley, oat, and sunflower seeds in a special container, by means of a jet of compressed air, dehulled the seeds effectively in much less time than the usual dehulling methods and with equal accuracy.

ISSN:1923-4287    

DOI:10.1139/cjr44f-018

出版商:NRC Research Press    

年代:1944

数据来源: NRC