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Volume 7 (1966)
- Issue 6 Pages 473-
- Issue 5 Pages 379-
- Issue 4 Pages 289-
- Issue 3 Pages 191-
- Issue 2 Pages 87-
- Issue 1 Pages 1-
Volume 7, Issue 3
Displaying 1-14 of 14 articles from this issue
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Takeshi KODAMA1966 Volume 7 Issue 3 Pages 191-198
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
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Separation and Determination of Dehydroacetic Acid from Several FoodsYasuyoshi SAYATO, Michiko NAKATA, Masatoshi OKAZAKI, Tatsuya SAIJO1966 Volume 7 Issue 3 Pages 199-203_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSWe have studied on the determination of dehydroacetic acid (DHA) in foodstuffs, after pretreated by solvent extraction method, distillation method or steam distillation method.
The results obtained were as follows:
1. The interfering substances were found a little by steam distillation method but better result was obtained than the other methods.
2. The separation of DHA by steam distillation, was carried out after the sample solution was saturated with sodium chloride and then tartaric acid. was added The distillate was determined spectrophotometrically at 290mμ. This method was applied to market foods, for example, instant orange juice, starch, butter and cheese.View full abstractDownload PDF (677K) -
Tetsuo INOUE, Taro KAWAMURA, Masaya KAMIJO, Yoko SATO, Saburo KANNO, S ...1966 Volume 7 Issue 3 Pages 204-210_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSFor the purpose of the differential determination of the preservatives in foods, the combination method of the procedures of solvent extraction, ion exchange resin and ultraviolet absorption spectra was studied.
As the preservatives five kinds of substances were taken up, namely, benzoic acid (BA), p-hydroxybenzoic acid esters (PHBA-E), sorbic acid (SOA), dehydroacetic acid (DHA) and salicylic acid (SA).
Characteristic points of this method were as follows:
(1) Saccharin was removed from the mixture of preservatives by CCl4 extraction.
(2) SA was separated from the other preservatives by ion exchange resin. (Amberlite CG 400-I)
(3) Ion exchange resin (Amberlite CG 400-I) was useful to remove the interference accompanied with foods.
This method was applied to the market foods, for example, juices or pickles, and the results obtained were reported.View full abstractDownload PDF (898K) -
Kazuyoshi AISO, Masayoshi KANISAWA, Tatsuya OKAMOTO, Tomoko CHUJO1966 Volume 7 Issue 3 Pages 211-221_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSTwo year feeding experiments of Ponceau 3R (Food Red No. 1) were carried out to ascertain of its chronic oral toxicity and carcinogenicity in rats. Eighty Wistar rats were divided into 4 groups of twenty each (equally divided by sex), and each group was fed at dosage levels of 2.0, 1.0, 0.5% and 0.0% (control). The animals were allowed food and water ad libitum. Food consumption and body weight gains were weighed weekly. Liver biopsy at the 30th and the 53rd week, and autopsy at the 83rd and the 105th week (at the end of experiment) were performed. All these specimens were examined histopathologically and at the end of the experiment blood samples were collected from the tail veins of 2 or 3 animals from each level for blood counts.
Results were as follows:
Inhibition of body weight gains was observed in all dosage levels, especially in 2.0% level of Ponceau 3R, but food consumption did not show any differences between control and treated groups.
Histopathologically, toxic effects and neoplastic changes attributable to Ponceau 3R were limited to liver. From early liver showed marked fatty metamorphoses, hydropic degeneration, acidophilic degeneration, cell edema with decrease or loss of basophilic bodies in the cytoplasm, and single cell necrosis of hepatic cells. Atypical nodular hyperplasia of hepatic small-round-cell were observed in surgical specimens of a few rats at the 53rd week and first incidence of hepatic tumor was seen in the autopsy material of the 2.0% level at the 83rd week.
Summarizing from the results of neoplastic changes of livers, there were one case of hepatoma, five cases of hepatic adenoma including bile duct adenoma and seven cases of adenomatous or nodular hyperplasia in the 2.0% feeding level; one of hepatic adenoma, seven of adenomatous or nodular hyperplasia in the 1.0% feeding level; two of hepatic adenoma, five of adenomatous or nodular hyperplasia in the 0.5% feeding level; and four of adenomatous or nodular hyperplasia in the control.
From these results carcinogenicity or tumorigenicity of Ponceau 3R was revealed in our experiment, too.View full abstractDownload PDF (10862K) -
Tetsu KASHIMA, Ryuji AMANO, Kazuko TAKEMI, Kohei KAWADA, Iwao KAWASHIR ...1966 Volume 7 Issue 3 Pages 222-225_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSAbout 10-100μg of copper (II) in 40ml of solution of a pH 4-7 have been determined by spectrophotometric titration at 26mμ, with 0.001M or 0.01M NN′-ethylenediaminedipropionic acid (EDDP) solution, and the error was 1-2%. Ca(II), Mg(II), Ni(II), Pb(II), Zn(II), and Hg(II) did not interfere with the determination of copper, but Fe(III) interfered slightly.
Copper in foods was also determined by this method, after the foods were ashed in a electric furnace at 400-500°C and dissolved in 0.1M hydrochloric acid.View full abstractDownload PDF (450K) -
Changes in Putrefaction Products of Fish Sausage and Chikuwa PreservedYoshio SAKABE, Toshikatsu ISHIHARA1966 Volume 7 Issue 3 Pages 226-229_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSFish sausage and Chikuwa (rolled fish cake) were preserved in a refrigerator and at a constant temperature 20°C, and the fluctuations in pH, volatile basic nitrogen (VBN), amino nitrogen, volatile reductive substance (VRS), direct reductive substance (DRS), volatile fatty acid (VFA), histidine and histamine were investigated.
The results were as follow:
1) VBN is most suitable for determining occurrence of putrefaction in fish sausage and Chikuwa.
2) In case of Chikuwa, VRS is equal in value to VBN for determining putrefaction.
3) With progress of putrefaction the pH tends to become basic in fish sausage and Chikuwa.
4) VBN and amino N increase conspicuously with progress of putrefaction in Chikuwa.
5) VFA show practically no change even when putrefaction has occurred in fish sausage.
6) Histidine was found in amounts of 150mg/100g in fish sausage and its amount decreased with progress of putrefaction.
7) Histamine was not demonstrated.View full abstractDownload PDF (389K) -
Yazo KOTAKE, Yasuko MIZUTA, Takashi KASHIMOTO1966 Volume 7 Issue 3 Pages 230-233_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSPresent experiments were made to clarify the effects of coloring matters upon enzymic action in detail, since some of them seem to have a probability of suppressing actions for human enzyme “pepsin” after we have taken those matters.
(1) In general, coloring matters of food and drug were found to have more or less suppressing effects for protein digestive action.
In particular, Phloxine (Red Color No. 104) and Rose Bengale (Red Color No. 105), which are both xanthene derivatives, have strong effects.
(2) The effects of Phloxine and Rose Bengale seem to be caused by a direct combination of pepsin enzyme and coloring matters.
(3) Although the suppressing effect of Phloxine for enzyme pepsin is weakened when Phloxine combined with casein, the effect still exists somewhat.
(4) The above mentioned effect of Phloxine appears only in an acidic medium, in which the coloring matter is made free as an acid.View full abstractDownload PDF (477K) -
II. General Properties of Bacteria Isolated from Frozen FoodsKazuo KOMAGATA, Hiromochi OGAWA1966 Volume 7 Issue 3 Pages 234-238_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSMicroorganisms found in the frozen foods were divided into three groups, psychrophile, psychro-tolerant mesophile and mesophile, on the basis of growth temperature. Almost all the bacteria isolated from the frozen foods were included in the psychro-tolerant mesophile, and exhibited a wide range of growth temperature between 0°C and 30°C. The kinds of bacteria were variable from sample to sample. The problem of microbiological inspection of frozen foods was discussed from the viewpoint of ecology.View full abstractDownload PDF (583K) -
III. Determination of Gram-negative Bacteria Isolated from Frozen FoodsKazuo KOMAGATA, Hiromochi OGAWA1966 Volume 7 Issue 3 Pages 239-247_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSOf the microorganisms isolated from frozen foods, the following Gram-negative bacteria were identified: Pseudomonas taetrolens Haynes, 3 strains; Ps. schuylkilliensis Chester, 1 strain; Ps. maltophila Hugh and Ryschenkow, 1 strain; Pseudomonas sp., 1 strain; Flavobacterium ferrugineum Sickles and Shaw, 3 strains; Flavobacterium sp., 2 strains; Achromobacter delmarvae Smart, 2 strains; Achromobacter sp., 1 strain; Alcaligenes metalcaligenes Castellani and Chalmers, 5 strains; Aerobacter cloacae Bergey et al., 1 strain.View full abstractDownload PDF (5693K) -
IV. Determination of Gram-positive Bacteria Isolated from Frozen FoodsKazuo KOMAGATA, Hiromochi OGAWA1966 Volume 7 Issue 3 Pages 248-259_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSOf the microorganisms isolated from frozen foods, the following Gram-positive bacteria were identified: Brevibacterium helvolum Lochhead, 2 strains; Brev. fuscum Breed, 2 strains; Brev. ammoniagenes Breed, 1 strain; Brev. insectiphilium Breed, 1 strain; Brevibacterium sp., 1 strain; Corynebacterium hydrocarboclastus Iizuka and Komagata, 2 strains; Corynebacterium sp., 1 strain; Arthrobacter citreus Sacks, 1 strain; Arth. tumescens Conn and Dimick, 2 strains; Arthrobacter sp., 1 strain; Bacillus pumilus Gottheil, 1 strain; Sarcina lutea subsp. flava Kocur and Martinec, 1 strain; and unidentified organisms similar to non-sporlating Bacillus, 4 strains.View full abstractDownload PDF (8871K) -
Preservative Effects of γ-Ray Irradiation at Levels of 0.5 MradTakuhei KIZAKI, Makoto KAMIYA1966 Volume 7 Issue 3 Pages 260-265_1
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSGround chickens (M. pectoralis) irradiated by 60Co γ-ray at levels of 0.5 Mrads were stored at about 25°C and about 4°C. As the criteria for preservative effects of irradiation and chemical or bacteriological changes after irradiation, Sensory test, pH, Resazulin Reduction Test, Volatile Basic Nitrogen, Free-Tyrosine, Bacterial Numbers and detection of diazo reaction positive substances were carried out.
The results were showen in Tables 1-4 and Fig. 2-4. As the summary, it was found that the storage life of irradiated chickens were extended for more about 2 days compared with control, and the application combined with irradiation and refrigeration was effective certainly without any extensive chemical changes for 20 days.
Determination of Free-Tyr. was seemed to be effective for the method of detecting spoilage of chickens.View full abstractDownload PDF (563K) -
[in Japanese], [in Japanese]1966 Volume 7 Issue 3 Pages 266-270
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
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[in Japanese]1966 Volume 7 Issue 3 Pages 271-278
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (1187K) -
[in Japanese], [in Japanese], [in Japanese], [in Japanese]1966 Volume 7 Issue 3 Pages 279
Published: June 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (178K)
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