The volatile components of commercial cooked curry were investigated by gas liquid chromatography and sensory evaluation. (1) Most of the samples contained 240 to 600 ppm of total volatile components, but sample No. 6 did more than 1200ppm. Main volatile compounds were transcinnamic aldehyde, eugenol, and iso-thymol. The composition of volatile components were different among samles, especially in low volatile components. (2) Principal component analysis with the low volatile component (LVC), medium volatile component (MVC), high volatile component (HVC) and total volatile component as variables, classified commercial cooked curry into four groups. (3) According to sensory evaluation, flavour of 7 samples were significant at 5% level, samples of No. 10, 11, 4, 12 were recognized as good flavored curry. In our previous study, these samples were also appreciated as good taste curry, so, samples of No. 10, 11, 4, 12 were accepted as very good curry in general.

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Some isoprenoid related substances in the citrus peels were seasonally examined with 9 cultivars, including Satsuma mandarin, and other citrus fruits. (1) The total chlorophyll contents in the flavedo were 8 to 15mg/100g at the early stage of each cultivar. The ratio of chlorophyll a to b was almost constant throughout the growing stages. (2) The carotenoid contents in Satsuma mandarin and Ponkan increased drastically during the ripening stage and finally amounted to 12 and 8mg/100g, respectively. In Buntan and sour orages, in contrast, carotenoids were less than 2mg/100g and decreased during the ripening stage. (3) α-Tocopherol was present more in the flavedo than in the albedo. In many cultivars in september it accumulated to the level of 5 to 9mg/100g. The highest level of α-tocopherol in Satsuma mandarin was about 17mg/100g in November. (4) β-Sitosterol accumulated up to in 10 to 40mg/100g throughout the growing stages in all cultivars. The highest levels of 30 to 40mg/100g were observed in September in Buntan, in July in Ponkan, Natsudaidai, Iyokan and Buntan, and in November in Satsuma mandarin. Campesterol was contained in the range of 3 to 8mg/100g in all cultivars tested. Its content decreased with the maturation in every cultivars except Satsuma mandarin.

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When the reconstituted skim milk was centrifuged after addition of phosphate buffer, pyrophosphate buffer, citrate buffer or oxalate buffer followed by heating, the calcium contents were reduced by 25-70%. Recombined sweetened condensed milk which was made from these low calcium reconstituted skim milk have very high viscosity. Addition of calcium to the sweetened condensed milk after condensing increased the viscosity. When calcium was added before forewarming, the viscosity was the same as ordinary sweetened condensed milk. Upon storage the soluble calcium decreased then the calcium content in precipitate by centrifugation increased. The insoluble calcium content in the fatty layer increased when the diluted sweetened condensed milk sample which was age thichened was centrifuged. It is suggested that since insoluble calcium salt content increased, the age thickening would proceed gradually.

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Pyruvate production by Torulopsis etchellsii F-8 and S-9 strains was investigated with improved WHICKERHAM medium containing 8% salt. Both of the strains produced pyruvate during the log phase of the growth and stopped it at the stationary phase. The optimum glucose concentration in the medium was 5% with F-8 strain and 3 to 5% with S-9 strain. As a nitrogen source, vitaminfree casamino acid (Difco) was superior to the mixture of ammonium chloride and potassium nitrate. The effect of thiamine on the pyruvate production was ascertained: The medium without thiamine was the best, and the larger amount of thiamine was contained in the medium, the smaller amount of pyruvate was produced in the range between 0 and 40μg/l of thiamine. In order to investigate the effect of aeration on the pyruvate production by S-9 strain, 1l of a jar fermenter was employed. Only a little effect was observed in the range between 0.5 and 2.0VVM. The faster agitation was more effective in the range between 300 and 700rpm. In the culture with the jar fermenter, to the contrary with static culture, the larger amount of thiamine was in the medium, the smaller amount of pyruvate was produced. Five point one g/l of pyruvate was produced in the medium with 40 μg/l thiamine.

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The difference of cation-binding properties between high- and low-methoxyl pectin was investigated in detail by comparing with cation contents of K-, Na-, Mg-, Ca- and mixed-pectinates prepared from high- and low-methoxyl pectin. The pectinates used for the analysis were prepared as follows: the high-methoxyl pectin and low-methoxyl pectin solutions containing 1.0M KCl, 1.0M NaCl, 0.50M MgCl₂, 0.50M CaCl₂, or the mixture of these salts at the same concentrations as mentioned above, were allowed to stand for 3 hours at room temperature, and then dialyzed for 30 day. The cation content in the pectinates was determined by atomic absorption spectrometry. It was found that the cation content was in order of Mg>Ca>Na>K in the pectinate prepared from high-methoxyl pectin, while Ca>Mg>Na>K in the pectinate prepared from lowm-ethoxyl pectin. From these results, it was conluded that the binding properties of high-methoxyl and low-methoxyl pectin to cation were characterized as Mg>Ca>Na>K and Ca>Mg>Na>K, respectively.

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This study was undertaken to reveal the changes in various saccharides contents of sweet corn during storage, and to relate them to the changes of respiratory rate. Sweet corn (cv. Golden Cross Bantam) grown on Shinshu University experimental farm was harvested at the standard harvest maturity 20 day after silking, and immediately stored for 8 days. The changes in composition and content of sugars and polysaccharides were examined throughout the storage periods. (1) Decrease in sucrose content of kernels was already found whithin 3 hours after harvested at 25°C and the content was reduced to one-half the initial amount after 24 hours, whereas the content of those stored at 5°C decreased gradually reaching to one-half after 7 days. Maltose and stachyose which were not detected at harvest appeared after 6 hours of storage at both temperatures and existed through the whole storage periods. (2) Among polysaccharides, phytoglycogen was found more abundantly than starch. The phytoglycogen content increased gradually during storage at 30°C, whereas no marked chang was observed at 2°C. It was assumed that the rapid decrease of sucrose during storage was due to the conversion to polysaccharides, especially starch, as well as to consumption by respiration. (3) Carbon dioxide production of sweet corn on the cob was higher with rise of storage temperature and rapidly decreased especially during early period of storage.

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Sweet corn (cv. Golden Cross Bantam) grown on Shinshu University experimental farm was harvested at various times around the best eatable stage for fresh vegetable, and from the sugar contents at harvest and their changes after harvest, the best eatable stage was discussed. The changes in free sugar and polysaccharide contents were also examined throughout the maturation of corn kernels. (1) Non-reducing sugar content in kernels increased from 5 through 16 days after silking and decreased toward 25 days. Total sugar slightly increased until 16 days and followed by a decrease. Reducing sugar content decreased from 5 through 13-16 days and kept almost the same level after that. (2) Starch and phytoglycogen appeared in kernels at 13 days after silking and the content of phytoglycogen was always much higher than that of starch, and the ratio of phytoglycogen content to starch content increased as ripening proceeded. (3) Sweet corn harvested at different growth stages (17-20 days after silking) was stored at 30°C and 2°C for 24 hours and the sugar contents were determined. From the results thus obtained it was concluded that the optimum maturity for fresh vegetables was 20 days after silking.

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Chemical properties of pectic substances in satsuma mandarin fruits (Citrus unshiu Marc.) were studied in relation to maturation period, strains and component parts of the fruits. Hydrochloric acid-soluble pectin (HSP) content was 15-25% in alcohol insoluble solids (AIS) basis in all samples. HSP was major fraction among water-soluble pectin (WSP), ammonium oxalate-soluble pectin (ASP), HSP and sodium hydroxide-soluble pectin (SSP). ASP was minor fraction in each component part except for flavedo part. Pectin content in satsuma mandarin fruits was characterized that HSP was major fraction in soluble pectin for any component part of the fruits. Anhydrogalacturonic acid content in pectin prepared from AIS was the highest in flavedo part and the lowest in juice sac part. Neutral sugar content was 8-11% of acidic polysaccharide fraction in pectin, about 50% of which was arabinose. The ratio of other neutral sugars was almost decreesed in following order: galactose, glucose, rhamnose, mannose, ribose and xylose. Degree of esterification of the prepared pectin was the highest (70-80%) in membrane part and the lowest (50-55%) in flavedo part. On the content of soluble pectins in the fruits and uronic acid content, the ratio of neutral sugars, and degree of esterification of pectin prepared from AIS, no clear difference among maturation period or strains was obtained.

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The present study was intended to obtain fundamental data on factors related to the properties of intermediate moisture meats. Sodium chloride in processed meat products serves as a preservative by lowering the water activity and by restricting the growth of certain microorganisms. Glycerol is well tolerated physiologically and is one of the ideal solutes for intermediate moisture meats. In the present study, glycerol (2 to 10%) was incorporated in salt (3.5 and 6%)-based intermediate moisture meats. Intermediate moisture meats were manufactured from porcine loin by dry curing and low temperature air drying at 4°C. As shown in the previous paper, the adition of salt (6%) reduced the extractability of muscle structural protein, especially myosin. However, glycerol used in air dried meats increased the extractability of muscle structure proteins and improved the water holding capacity of meat. SDS-PAGE shows that changes in extractability of water soluble proteins were less noticeable while the extractability of muscle structural proteins depended on glycerol concentration in cured meats. Addition of Mg2+-ATP to intact myofibrils brings about their contractions, resulting in the formation of the so-called contraction bands. The very slow contraction in velocity of myofibrils prepared from air dried meat in the presence of 10% glycerol was observed. Calcium activated protease was prepared from air dried meat in the presence of 10% glycerol. Its activity was still found even after air drying of cured meats. The effect of storage at tropical temperature (38°C) on pH of air dried meat in the presence of 10% glycerol was not changed. These results indicate that the addition of glycerol in salt-based intermediate moisture meats is able to be in practical use.

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Pigments of kiwifruit (Actinidia chinensis Planch. cv. Bruno) were separated by column chromatography and thin-layer chromatography (TLC). The results obtained were as follows: (1) The pigments extracted from kiwifruit flesh were separated to seven components. They were identified as chlorophyll a, b, pheophytin, β-carotene and xanthophylls with respect to their adsorption bands, shapes of absorption curves and their maxima, of which major pigments were chlorophyll a and b. (2) Xanthophylls were consisted of lutein neoxanthin, violaxanthin and lutein-like pigments. (3) Anthocyanins and flavones were not detected.

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Effect of the mixing ratios of myosin B and soy protein CIF (Cold Insoluble Fraction) on the heat-induced gel formability was studied by the measurements of physical properties and scanning electron microscopy. The heat-induced gel formability of the protein system containing the fixed concentration of myosin B (12mg/ml) increased with the increase of soy protein CIF content, and it became clear that the values of elastic modulus were especially affected by the concentration of soy protein CIF in the mixed protein systems. On the observation by scanning electron microscopy, the more quantity of soy protein CIF mixed with myosin B, the longer and wider frames of networks were formed. In the protein system containing the fixed concentration of soy protein CIF (50mg/ml), the addition of myosin B caused increase of the values of breaking energy. The resulting micro-structure was composed of longer and more fibrous networks. In this manner the characteristic changes observed on micro-structures of the protein gels seem to correspond to the characteristic changes of physical properties of the gels.

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