摘要:

SUMMARYFreshly harvested immature potato tubers contain appreciable amounts of free sugar, mainly as sucrose. As the tuber matures, the percentage of sucrose present decreases and that of starch increases. When stored at 25°C, immature tubers lose sucrose but starch does not accumulate. At 0°C storage, starch content decreases, immature tubers losing starch faster than mature tubers. Free sugars accumulate at O°C, the major one being fructose in immature tubers, whereas sucrose accumulation predominates in the mature tube

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00047.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYThe distribution of nineteen amino acids was found to he almost identical in Longissimus dorsi from a normal pig and a pig affected with total muscle degeneration.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00048.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYSpectrophotometric analyses of aqueous‐acetone extracts of frankfurters were useful for characterizing the porphyrin pigments that formed during smokehouse treatment or laboratory heating. The absorption curves showed differences among samples in spectral structure, rates of pigment development, and pigment stability. They also showed promise of differentiating among samples on the basis of storage ‐stabil

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00049.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYAn improved method for measuring sorbic acid in cider is based on dilution of the sample and direct ultraviolet readings at 262 mμ This method was compared with the distillation method for sorbic acid usually applied to cider. The latter method produced ultraviolet‐absorbant materials that interfered with sorbic acid determinations and were shown to he affected by the sugar content of the cider and the distillation techniques. The ultraviolet‐interfering materials in cider distillates have absorption peaks and chemical properties similar to those of 5‐hydroxymethylfu

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00050.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYFree amino acids were determined in the juices of mature Valencia and Washington navel oranges, Eureka and Lisbon lemons, Dancy taugerines, and Marsh grapefruit. Twelve amino acids and ammonia were identified and measured quantitatively. Eleven unidentified ninhydrin‐positive compounds were also'detected. Alanine, asparagine, aspartic acid, glutamic acid, proline, set‐me, γ‐aminobutyric acid, and arginine occurred in substantial amounts in all fruits. Proline was the most prominent amino acid in every fruit except the grapefruit, hut appeared in especially high concentrations in the Valencia orange. Aspartic acid predominated in the grapefruit. Nitrogen calculated from the amino acids accounted for approximately 70% of the Kjeldahl nitrogen in each of the

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00051.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYAmounts of myoglobin and hemoglobin were determined in light and dark muscle of yellowfin tuna,Neothunnus macropterus.Myoglobin concentration ranged from 0.37 to 1.28 mg/g wet weight in light muscle and from 5.3 to 24.4 mg/g in dark muscle; hemoglobin concentrations ranged from 0.12 to 0.58 mg/g in light muscle and from 0.5 to 3.8 mg/g in dark muscle. The fish were divided into two groups on the basis of means of capture, i.e., taken on hooks from a bait boat, or seined. Average percentage of hemoglobin was slightly, but not significantly, higher in the seined fish. Of the total heme pigments, myoglobin constituted 69–85% in light muscle and 81–95% in dark muscle from bait‐boat fish, and 47–81% in light muscle and 84–98% in dark muscle of se

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00052.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYSex odor/flavor in pork was produced when fat, lean (with fat), and most organs from a boar were heated in a skillet or in boiling water. Odor seemed not to be entirely absent in boar fat at body temperature, although volatilization appeared to occur to a much greater extent at approx. 100–108° C. Sex odor was found to be water‐insoluble, ether‐soluble, and definitely associated with the fatty tissues of boars. It was absent in rehydrated moisture‐free, fat‐free lean. Distillation methods proved unsatisfactory for collecting the sex odor components in recognizable form, since no consistent and reproducible differences could be detected between boar and barrow fat when collected volatile compounds were analyzed by heat test and gas ehromatography. Cold saponification of boar fat yielded a small quantity of unsaponifiable matter that produced a concentrated, permeating sex odor on exposure to heat. Thus, the agent(s) responsible for sex odor in pork are located in the unsaponifiable material. Cholesterol and squalene were found in this fraction in both boar and barrow fat, but sex odor was not produced when these compounds w

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00053.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYVariations in the distribution of water in bovine muscles were investigated with histological and chemical analyses. A histological method has been developed to measure the extracellular space. This property, along with water and protein content and pH values, was determined in four muscles from each of four animals. The results indicate that extracellular space varied among the muscles of the animals according to a definite pattern. Among the relations found, extracellular space was positively correlated with the water‐protein ratio, whereas intracellular water content was negatively correlated. The evidence indicates that, in the muscles that characteristically contain a relatively high proportion of water to protein, the additional water is located in extracellular space

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00054.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYThe unique and complex mixtures of earotenoids in oranges present difficulties in analysis and interpretation of results. The situation is at times further complicated by the addition of β‐carotene to orange juice. Existing analytical procedures, in combination, have been adapted to a rapid quantitative method for both total carotenoids and carotenes. The method involves extraction with a foaming solvent mixture, saponification of esterified oxygenated carotenoids, separation of carotenes by column chromatography, and measurement with a spectrophotometer. An increase in carotenes from the normal level of less than 10% of the total carotenoids to approximately 20% is readily detected, reflecting a sensitivity adequate to the interpretive needs in examining commercial produc

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00055.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYStaphylococci are destroyed during the heat processing of both smoked and fully cooked hams. Although these organisms are capable of growth in the presence of sodium chloride, sodium nitrate, and sodium nitrite in the concentrations used in cored meats, they are readily destroyed in the presence, as well as the absence, of these agents at a temperature of 137° F. Twenty‐two of 53 strains of Staphylococcus aureus were killed in excess of 99% after 10 min exposure at this temperature. Thirty‐one strains exhibited more resistance, but were destroyed in excess of 99.9% after 60 min at 137°F. The significance of these results in terms of previous studies is disc

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00056.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY