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Journal of Food Science Volume.35 No.2

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Journal of Food Science Volume.35 No.2 March-April 1970 Volume 35 : Number 2 Pages 1 0 3 -1 9 4 JOURNAL o f F O O D SCIENCE 103 Bacteria-induced biochemical changes in chicken skin 150 Serologic identification of species of origin of sausage stored at 5 °C —M. A d a m c ic a n d D . S. C la rk m eats—A. B. Karpas, W. L. Myers and D. Segre 106 Physical and chemical properties of epimysial acid-soluble 156 Comparative growth of Clostridium perfringens in carbon collagen from meats of varying tenderness— W. G. dioxide and nitrogen atmospheres-K. G.Parekh and M. Kruggel, R. A. Field and G. J. M iller S o lb e rg I'll Localization of myoglobin in pig muscle—S. M o rita , R . G. Biochemistry of tea fermentation: Conversion of amino Cassens, E. J. Briskey, R. G. Kauffman and L. L. acids to black tea aroma constituents—//. Co and G. W. Kastenschmidt Sanderson 113 Thermal behavior of porcine collagen as related to post- 155 Variations of relative retention times in open-tubular mortem time—R. A. Field, A. M. Pearson, D. E. Koch gas-chromatographic columns: Relevancy to fruit vol­ and R. A. Merkel atiles— T. H. Schultz, T. R. Mon and R. R. Forrey 116 Enzymic oxidation of simple diphenols and flavonoids by Effect in rats of partial replacement of cow’s milk protein H. Bruemmer and B. Roe orange juice extracts—/. by supplementary nitrogen— V. R. Young and A. 120 A method for estimating the functional capillary system in V illa rre a l skeletal muscle—/?. Dairymple, R. G. Cassens and E. J. 175 Low-temperature, long-time heating of bovine muscle. 1. B ris k e y Changes in tenderness, water-binding capacity, pH and 122 Effect of temperature on viscosity of fruit juices and amount of water-soluble components—E. Laakkonen, purees—G. D. Saravacos G. H. Wellington and J. W. Sherbon 126 Effect of processing and storage conditions on the micro- 178 Low-temperature, long-time heating of bovine muscle. 2. flora of Clostridium perfringens-inoculated frank­ Changes in electrophoretic patterns—E. Laakkonen, furters—W. Solberg and B. Elkind J. W. Sherbon and G. H. Wellington 130 Production and properties of Penicillium roqueforti 181 Low-temperature, long-time heating of bovine muscle. 3. lipase—/?. R. Eitenmiller, J. R. Vakil and K. M. Shanani Collagenolytic activity—/'. Laakkonen, J. W. Sherbon 134 Pyroglutamyl dipeptides in mushroom, Agaricus campestris— and G. H. Wellington M. R. Altamura, R. E. Andreotti, M. L. Bazinet and L. L. 184 Poultry product quality. 1. Compositional changes during L o n g Jr. cooking of turkey roasts—/. H . M a c N e il a n d P. S. D im ic k 140 Polyphenols of cashew kernel testa—A. G. Mathew and Poultry product quality. 2. Storage time-temperature H. A. B. Parpia effects on carbonyl composition of cooked turkey and 143 Post-mortem isometric tension changes and shortening iVr /- chicken skin fractions—/. S. D im ic k a n d J. El. M a c N e il turkey muscle strips held at various temperatures—/?'. -A.- - ' - 191 Poultry product quality. 3. Organoleptic evaluation of Jungk and W. W. Marion ‘ cooked chicken and turkey skin fractions as affected by 1 4 6 Benzo(a)pyrene in smoked meat products-K..S. Rhee e n d storage time and temperature-/. H . M a c N e il a n d P. S. L. J. Bratzler 1. • .D im ick A PUBLICATION OF THE INSTITUTE OF FOOD TECHNOLOGISTS March-April 1970 Volume 35 Number 2 JOURNAL of FOOD SCIENCE C o n te n ts............................................................................................................................. Front Cover Abstracts: In this Issu e ................................................................................................................... iii Research Papers B egin........................................................................................................................103 Page Charge N o tic e ............................................................................................................................139 Scientific Editor □ Board of Editors Walter M. Urbain E. F. Binkerd M. A. Joslyn IFT Copy Editor E. J. Briskey Lloyd L. Kempe Lois M. Orr W. L. Brown Z. John Ordal Director of Publications B. F. Buchanan Rose Marie Pangborn John B. K1 is A. E. Denton James W. Pence Production Manager Le Roy Dugan Gerald Reed Jon Day S. A. Goldblith W. M. Roberts Advertising Manager M. Peter Johnstone Willis A. Gortner William H. Stahl Publisher R. H. Hartigan George F. Stewart Calvert L. Willey John A. Holston William L. Sulzbacher ©Copyright 1970 by Institute of Food Technologists. All rights reserved. JOURNAL OF FOOD SCIENCE (formerly Food Research) is published bimonthly by Institute of Food Technologists, Suite 2120, 221 N. LaSalle Street, Chicago, Illinois 60601 USA. Printed in the USA. Second class postage paid at Champaign, 111. and at additional points of entry. •Address ALL correspondence and manuscripts to the appropriate person at Institute of Food Technologists 221 N. LaSalle St., Chicago, IL 60601 USA Manuscripts: Scientific Editor Subscriptions, Change of address, loss claims: Subscription Department, Journal of Food Science Orders for back issues and 100 or more reprints: Publications Office Advertising Information, contracts and insertion orders: Advertising Manager Member Subscriptions^ 10 per year. Non-Member Subscriptions—Accepted only on a calendar year basis—no refunds. Rates include postage. Payment must accompany order. Domestic and Pan American Union—$20; all other destinations-$25. Reduced rates for 2- and 3-year subscriptions. Change of address notice, with old address label, is required 4 weeks before issue date. Claims for lost copies are allowed only if received within one month after publication (3 months for foreign subscribers). Single copies and available back issues: $5 each; remittance to accompany order. R e p rin ts: REQUEST SINGLE REPRINTS FROM AUTHORS. Price schedule for 100 or more reprints available upon request from Publications Office. •NO RESPONSIBILITY is assumed by the Institute of Food Technologists for statements and opin­ ions expressed by the contributors to its publications. •MANUSCRIPTS should conform to the style used in IFT journals. Authors should request from the Publications Office the leaflet “Style Guide for Research Papers.” Journal of Food Science re­ serves the privilege of editing manuscripts to make them conform with the adopted style of the journal or returning them to authors for revision. Editing changes may be reviewed by authors before publication. Gk AN OFFICIAL PUBLICATION OF THE INSTITUTE OF FOOD TECHNOLOGISTS » m W * * 1 l The Finnigan M o d e l 3 0 0 0 Gas Chrom atograph/ Peak Identifier. temperature programmers, capillary or packed column injectors. Q A computer system for mass scan control, data handling and display, ready for delivery! Q 500 amu with guaran­ sy ste m des teed m inim um resolution of better than 525 chromatograph users. Check these important at mass 350—a mass range that usually features. covers 99% of your future GC/MS applica­ Scan speed for mass spectra from 0.1 tions. Q] Easy to understand operation con­ second to 300 seconds— suitable for capillary trols, reliable proven designs and components or packed column work. Q Normal operating to minimize your downtime and maximize your pressure 10 s torr, maximum 10 4 torr—use cap­ analytical throughput. illa ry c o lu m n s w ith o u t separator a n d get m a x i­ All of these and other outstanding fea­ mum sensitivity. Q Standard mass marker— tures offered by the company that understands quickly, easily and accurately identifies the your G C and M S needs. Priced from $ 15,000. mass numbers of interest. Q Linear total ion W rite for a brochure now! current monitor/integrator automatically pro­ vides a chromatogram output. Q Built-in GC, finnigan with splitter or separators, manual or linear FINNIGAN CORPORATION 2631 Hanover Street, Palo Alto, California 94304 (415) 328-3730 Offices in Union, New Jersey; Chicago, Illinois; Hemel Hempstead, U. K.; Munich. Germany; Basel, Switzerland. 11 EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND ABSTRACTS: PUREES. G. D. SARAVACOS. J. Food Sci. 35, 122-125 (1 9 7 0 )-T h e vis­ IN THIS ISSUE cosities of selected fruit products were measured with a coaxial-cylinder viscometer at temperatures 20-70°C. Clear apple and grape juices were BACTERIA-INDUCED BIOCHEMICAL CHANGES IN CHICKEN SKIN Newtonian fluids and their viscosity decreased considerably at higher tem­ STORED AT 5°C. M. ADAMCIC & D. S. CLARK. J. F o o d Sci. 35, peratures. Cloudy apple and orange juices changed from Newtonian to pseu­ 103-106 (1970)-The effect of psychrotolerant bacteria on the water-hold­ doplastic fluids at higher concentrations and the effect of temperature was ing capacity, as measured by the extract release volume (ERV), pH and smaller than on clear juices. Fruit purees were pseudoplastic and their appar­ protein degradation in chicken skin stored at 5°C was determined using ent viscosities decreased slightly at higher temperatures. The activation ener­ strains of Achromobacter and pigmented and nonpigmented Pseudomonas. gy for flow increased with the juice concentration and decreased with the All organisms caused a rapid decrease in ERV to about 50% of the original presence of suspended particles in the product. The viscometric data can be value during the early log phase of growth before development of off-odor. utilized in the design and operation of efficient processing equipment. Changes in pH and content of extractable nitrogenous materials occurred during bacterial growth, but were not pronounced until after the count was EFFECT OF PROCESSING AND STORAGE CONDITIONS ON THE greater than 108/ cells/g of skin and a faint off-odor was detectable. The MICROFLORA OF Clostridium perfringens-INOCULATED FRANK­ content of extractable materials decreased during the early log phase, corre­ FURTERS. M. SOLBERG & B. ELKIND. J. Food Sci. 35, 126-129 sponding to the period of rapid increase in pH; later, during the late log or (1970)-The growth support potential of frankfurters for Clostridium stationary phases of growth, it rapidly or gradually increased, depending on perfringens was determined.
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