Several kinds of pouches (Polyethylene terephthalate (PET)/Aluminum foil (Al)/Polypropylene (PP)) were filled with a model flavour solution, containing 40 kinds of volatilecompounds. The effect of film characteristics and structure of volatile compounds on thesorption was investigated in order to elucidate the sorption behaviour of volatile compoundsinto polypropylene liner. (1) The distribution ratios (content in film/solution) were greatlyinfluenced by functional groups of the volatile compounds. The distribution ratios becameincreased as follows; alcohols<aldehydes<esters<terpene hydrocarbons. (2) In homolo-gous series of esters and aldehydes, the plots of distribution ratios gave a straight-line ploton semi-log coordinates and the slope indicated that distribution ratios increased aboutthreefold for each methylene group. However, for the compounds composed of 10 or morecarbon atoms, the increments in distribution ratios were less or negative. (3) Comparingsolubility and diffusion coefficients in PP with those in PE film, the solubility coefficient inPP was larger than that in PE by a fator of about 1.2, but diffusion coefficient in PP was atwentieth of that in PE. As a result, volatile compounds were much sorpted into PP filmunder sorption equilibrium, although the sorption proceeded slowly.

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Disappearance and interrelationship of tocopherols on individual or mixed additi on was investigated during autoxidation of stripped corn oil. Futhermore, the synergisti c property of L-ascorbyl palmitate (L-AsA palmitate) with α-tocopherol was examined. For t he evaluation of autoxidative stability, AOM test was used. Each residual amount of tocopherols and L-AsA palmitate during autoxidation was determined by HPLC. (1) At 0.1, 0.05 and 0.02% of individually added tocopherols in corn oil, the antioxidative activities decreased with the rise of0.02% α-Toc and 0.02% γ-Toc or ς -Toc, the antioxidative activity showed the r tocopherol concentration. of 0.02% α-Toc and 0.02% γ-Toc or ς -Toc, the antioxidative activity showed the r emarkable increase compared to individual addition of each tocopherol. (3) At 0.05 and 0.02% of individually added tocopherols, a similar tendency between the POV and the resid ual amount of each tocopherol was observed. When the same oxidation level was performed, the consumed amounts of tocopherols were the order of ς -Toc> -Toc>α-Toc. (4) In mixed addition of a-Toc and γ-Toc or ς-Toc, α-Toc was consumed faster than γ-Toc or ς -Toc. It was shown that α-Toc acted as electron donor for γ-Toc or ς -Toc radical. (5) L-AsA palmitate showed the synergistic activity with α-Toc. At 2.5x10^-3M of L-AsA pal mitate and α-Toc in corn oil, their highest activities were observed, and theformer wa s consumed faster than the latter. It was confirmed that L-AsA palmitate acted as electron donor for α-Toc radical.

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An injection mold (250mm×50mmφ)was designed for a twin screw extruder and examined at O, 50, 150°C for wet defatted soy flour (WDSF) to make a meat analogue and liberate its shape and size from restriction of die used to conventional extrusion cooking. WDSF showed the thermoplastic property and could be texturized to the same shape and size as the mold. Microscopic analysis revealed that the product had a well alligned fibrous fine structure in its outer layer and poor or no fibrous protein metrix in its inside. When the mold temperature was changed to 150°C, no fibrous structure was observed both of outside and inside of the product. SDS-electrophoresis showed that the soluble protein fractions of outer layer and inside of the product were not so much different in all examined mold temperature. The results suggest; (1) The fibrous protein matrix is produced by the increasing shearing effect between the inner-wall of mold and the material when hot WDSF lava is extruded into the cooled mold. (2) The cooling die for wet protein extrution will have an upper limit of its opening mouth size. (3) The injection molding is one of promising method to make a large lump of meat analogue from WDSF regardless of its fine structure.

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The changes in microflora and constituents during storage of low-salted (4% NaCl) radish were investigated under anaerobic condition prepared by an oxgen absorber and nitrogen gas.Under the anaerobic condition the low-salted radish could be preserved at least for 280days. On the other hand, it was putrefied under aerobic conditions. The growth of gram-negative bacteria and nitrite ion were virtually undetectable during storage. Lactic acid bacteria showedvigorous growth in the early stage of the storage period, and the concentration of lactic acid increased concomitantly with disapperance of malic acid. After lactic acid bacteria disappeared in the pickle, yeast grew quickly as the temperature rose, and then the concentration of alcohol increased rapidly.

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We have previously demonstrated that sesamolin, which is one of the typical sesame lignans, is very important compound as a precursor of two kinds of natural antioxidants, sesaminol and sesamol. Thus for commercial production, sesamolin rich strains will be most desirable. The present work was intended to investigate the contents of sesamolin and lignan antioxidants in the sesame seeds of 14 domestic strains. Sesamolin was found to be rich in strain no. 638, 126, 48 and 201, but no apparent genetic or color dependence of the content was seen. Statistical analysis was showed that the average ratio of sesamin to sesamolin content in black strains was larger than that of white strains with 5% significant level. Lignan antioxidants and sesamol were found to be only in trace amounts in the 14 strains.

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A high-performance liquid chromatographic (HPLC) method to determine theaflavines in black tea was investigated. An assay solution was prepared as follows: Zero point six mg of purpurogallin was added to 1g of black tea, and the theaflavines were extracted with 50ml of 40% (v/v) acetone for 30min at room temperature. The extract was filled up to 100ml with water and centrifuged at 3000rpm for 5min. The supernatant was filtered with 0.45μm filter, and 90μl of the filtrate was injected to HPLC. A column (4.6mmφ× 25cm) was packed with ODS-120 A (10μm, Toyo-soda) and eluted with water-acetonephosphoric acid (385:110:1.5, v/v) at a flow rate of 1.0ml/min. Column effluents were monitored by UV-visible detector set at 375nm. This method will ensure the deteremination of theaflavines in black tea with 3.304.20% of coefficients of varience and 91.1-96.0% of recovery.

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Spun protein fiber from sardine meat protein was prepared by extruding the alkaline dope into acidic coagulating solution. Relationship between the composition of the dope and its spinability was examined to establish the procedure. Protein content in the dope was limitted to 3.5% and ratio of protein to NaOH should be 10:1-20:1. In addition, Naalginate was indispensable and protein: Na-alginate ratio was 3:1-5:1 for obtaining the fiber with good spinability, elasticity, tensile strength and protein recovery. While the coagulating solution was desired to be acidic, the spinability as well as several properties of the fiber such as diameter, strength, elasticity and protein content varied with pH. The fiber showed a pretty good amino acid composition with a little less in sulfur-containing amino acids.

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In order to shorten the extraction time as well as to get high quality pectin, extraction of pectin by microwave (Mw) heating (2450MHz, 1030W) was investigated. In the pectin xtracted with 0.05N hydrochloric acid from the pulp of Satsuma mandarin (Citrus unshiu MARC.) and apple fruit (Malvs pumila MILLER var domestica SCHNEIDER), the extraction time by Mw heating was considerably shortened as compared with the ordinary method by water bath at 85°C. Further, the content of pectin extracted by Mw heating was higher than that of pectin extracted by water bath. Pectin was extracted by Mw heating for five minutes a time and the extraction was repeated three times. As the basis of total extracted pectin, about 60-75% of pectin at the first time and 20-25% at the second time were extracted. Galacturonic acid content, degree of esterification, relative viscosity of pectin prepared from the pulp of citrus and apple fruit were both decreased according to the increase of extraction time.

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Aiming at finding out the best condition on inexpensive procedure for elimination of heme from hemoglobin without organic solvent, remaining ratio of heme and yield of globin were examined on solutions removed heme under various conditions from acidic hemoglobin solution. Recommended conditions were as follows: pH of hemoglobin is to be about 1.7, sodium chloride concentration in the acidic solution of hemoglobin to be less than 0.005M, centrifugal force and revolution time to be 14500×G for 0.75-1.0h and the use of active carbon or kaolin to be recommended with their amounts of 40-60% to hemoglobin used and with stirring for more than 24h after their addition. Noticeable effect of adding ascorbic acid on elimination of heme was not recognized. The remaining ratio of heme and the yield of globin in the above recommended conditions attained to 17% and 90%, respectively. In the case of an employment of CMC chromatography after decolorization by the centrifugal method, the remaining ratio of heme decreased to 7.3% and the yield of globin was 74% as to the dried powder obtained after neutralizing and centrifuging the treated solution. On heating acidic hemoglobin solution, although the globin obtained may be denatured, the remained ratio of heme was lower compared with that on unheating.

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Emulsified product with high emulsion activity and stability was manufactured by stepwise mixing of frozen sardine fillet with chicken-egg and soybean oil. Texture curves were estimated at 3 steps of the emulsifying processing. As processing proceeds, some variation of the curves was observed, accompanying decrease of the forces. From the practical point of view in food manufacture, several textural characteristic values were estimated by a rheometer equipped with a personal computer, through which the values were calculated using an inherent program. They were hardness, cohesiveness, adhesiveness, gumminess and proposed s. brittleness. When sardine fillet alone was minced as lst processing, all the values were higher than those of commercial mayonnaise. As processing proceeds, while cohesiveness was kept unchanged, other values decreased and were lower than those of mayonnaise. However, the rate of decrease was different according to the characteristics. Textural characteristic values were also determined by varying mixing ratio of chicken-egg or soybean oil in the emulsified products. In these cases too, quite similar variation of the values were induced, except cohesivenness. Rates of the variation were also different according to the characteristic values.

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Changes in amounts of volatile isothiocyanates were studied in the salted products of Yamagataseisai, Takana, Nozawana and Hiroshimana during their storage at 2°C and -22°C. Volatile isothiocyanates collected by lyophilization were analyzed by gas chromatography, and their relative amounts were compared periodically during the storage. In the case of storage at 2°C, major part of volatile isothiocyanates decreased rapidly in their relative amounts within 35 days, though their decrease rates were slower in Yamagataseisaizuke than Nozawana-zuke and Hiroshimana-zuke. On the other hand, much higher content of voaltile isothiocyanates could be found in the salted vegetables stored at-22°C than in those stored at2°C. In the frozen storage, volatile isothiocyanates were well retained for at least 3 months, though 3-methylthiopropyl, 4-methylthiobutyl, and 5-methylthiopentyl isothiocyanates seemed to be unstable even at-22°C.

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