All issues
Volume 12 (1971)
- Issue 6 Pages 423-
- Issue 5 Pages 349-
- Issue 4 Pages 267-
- Issue 3 Pages 149-
- Issue 2 Pages 75-
- Issue 1 Pages 1-
Volume 12, Issue 5
Displaying 1-12 of 12 articles from this issue
- |<
- <
- 1
- >
- >|
-
Yutaro HOSOGAI1971 Volume 12 Issue 5 Pages 349-363
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (2571K) -
Masaru MANABE, Osamu TSURUTA, Teizo SUGIMOTO, Masatoshi MINAMISAWA, Sh ...1971 Volume 12 Issue 5 Pages 364-369
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe aflatoxin contamination and the mycoflora of eighteen imported peanut meal samples (Indonesia, U.S.A., Brazil, India) were examined.
Aflatoxins were detected in all of peanut meal samples except two from U.S.A. The most strongly aflatoxin-contaminated sample showed more than 1000ppb of aflatoxin B1.
By examining the mycoflora of peanut meals, Aspergillus flavus and Asp. parasiticus, the species having productivity of aflatoxins, were detected from fifteen samples. All strains of Asp. parasiticus and about half numbers of strains of Asp. flavus isolated from peanut meal samples showed productivity of aflatoxins.View full abstractDownload PDF (881K) -
Mikio YAMAZAKI, Yoshikazu HORIE, Shigetoshi SUZUKI, Haruhiro FUJIMOTO, ...1971 Volume 12 Issue 5 Pages 370-375
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe investigation on the toxigenic fungi growing in “home-made” miso was carried out. 173 samples from the farmhouse in Tohoku area were collected and surveyed but not so much contaminated with fungi. Citreoviridin from P. citreo-viride, viridicatin and viridicatol from P. cyclopium, rugulosin from P. rugulosum, and a new tremorgenic toxin, fumitremorgin from A. fumigatus were detected respectively as the important mycotoxins. A strain of Stachybotrys which was strongly toxic to mice was also isolated. However, from the EtOAc extracts of 25 strains of A. flavus-oryzae and 5 strains of A. ochraceus, neither aflatoxins nor ochratoxins were detected by TLC analysis.View full abstractDownload PDF (957K) -
Masuo TANADA, Haruhiko UCHIDA, Tokiko WADA1971 Volume 12 Issue 5 Pages 376-383
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSHydrogen peroxide (H2O2) has been used for noodle for the purpose of sterilizing in Japan. It was necessary to obtain more particular data on the absorption and decomposition of H2O2 in noodle, since some commercial noodles containing more than 100ppm of H2O2 were found [The maximum amount of residual H2O2 permitted by the Food Sanitation Law is 100ppm in Japanese noodle (Udon)]. H2O2 was absorbed into noodle by the exchange of soaking solution for water in noodle.
The rule of the absorption of H2O2 in noodle was shown as following equation.
y=x/700 (1.5t+110) Noodle Cutter; No. 12 Boiling time; 25 minutes
y: H2O2 absorbed in noodle (ppm)
x: Concentration of H2O2 in soaking solution (ppm)
t: Temperature of soaking solution (°C)
Soaking time; 40 seconds
In this paper, the factors and some materials, reacting to reduce H2O2 in noodle, were also investigated.View full abstractDownload PDF (1150K) -
Norihiko MATSUDA, Michiko SEKIGUCHI1971 Volume 12 Issue 5 Pages 384-388
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSEffects of curing agents contained in the heating and outgrowth medium on the heat tolerance of Clostridium subterminale spores were investigated. The quantities normally used of sodium chloride and sodium nitrate reduced D values (decimal reduction time in min) to nearly a half when mixed solution was added, but no reduction occurred when added individually. One hundredth per cent of sodium nitrite reduced D value to 31.2min from 59.0min at 105°C. The effect of mixed curing agents on reduction of D value was very obvious. D value was reduced to 3% at 105°C by a combination of 3.0% sodium chloride, 0.1% sodium nitrate and 0.01% sodium nitrite. The concentration of sodium nitrite added with other curing agents to the medium was a very critical factor in determining D values. D values were largely influenced by small differences in sodium nitrite concentration under 0.01%. Differences in D values, however, were scarcely observed at concentrations higher than 0.01%.View full abstractDownload PDF (888K) -
Shodo HARA, Hideya MURAKAMI, Toshiteru OBA, Shin-ichi SHIMIZU1971 Volume 12 Issue 5 Pages 389-393
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSAntimicrobial effects of nine kinds of lauryl-compounds on the growth of Hiochi bacteria in sake were investigated as following: sodium lauryl sulfate, thiamine dilauryl sulfate, laurylamine, sodium lauryl benzenesulfonate, methyl laurate, ethyl laurate, lauryl chloride, sodium laurate, p-hydroxybenzoic acid lauryl ester.
1. Both laurylamine and ethyl laurate, which had the strongest antihiochi activity among the nine drugs, inhibited the growth of Hiochi bacteria at the concentration 4 to 6ppm in diluted sake (alc. 14%) and had 40 to 50 times as strong antimicrobial activity as salicylic acid.
2. Laurylamine had the highest solubility in sake among the nine drugs, and no increase in turbidity of the sake by addition of laurylamine (10ppm) could be detected.
3. From the result of sensory test, laurylamine did not show any bad influence on the qualities of sake at the concentration 3 to 4ppm. On the other hand, ethyl laurate showed a different flavor in sake at the same concentration. It was concluded, thus, that the laurylamine seemed to be one of the most favorable preservatives for sake among the nine drugs.View full abstractDownload PDF (825K) -
Distribution of Secondary Amines in Foods (2)Taro KAWAMURA, Keiichi SAKAI, Fumio MIYAZAWA, Hiroshi WADA, Yoshio ITO ...1971 Volume 12 Issue 5 Pages 394-398
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSSecondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds for human being and animals. Distribution and the contents of secondary amines in commercial foods, several kinds of meat, meat products and dairy products were described. Comparing the amounts of secondary amines in raw oods with the amounts in cooked or processed foods, it was proved that the contents of secondary amines in the cooked or processed foods increased markedly. So far as meats were concerned, whale meat showed the highest content of dimethylamine, while the meats of mutton, chicken, pork and beef contained less amount of dimethylamine with trace of diethylamine. Sausage showed larger amounts of dimethylamine than the contents in bacon and ham, because the materials of sausage consisted of pork, whale, mutton and tuna. In dairy products, modified powdered milk showed about five times as much dimethylamine as milk, while the contents in butter and processed cheese were trace. In the case of mackerel and cuttlefish, it was observed that boiled, roasted, canned or dried samples contained more amount of secondary amines than raw samples.View full abstractDownload PDF (697K) -
Comparison of two Extraction and Determination Methods of Secondary AminesYoshio ITO, Hiroko SAKUTA, Hiromi TAKADA, Akio TANIMURA1971 Volume 12 Issue 5 Pages 399-403
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSIn the previous papers, the authors reported an improved method of Uno's colorimetric determination, extraction and identification method of secondary amines. As many kinds of food components sometimes disturb the extraction and determination method of the amines, the authors' method was compared with Dyer's method improved by Kawabata for various foods. The authors' method was slightly disturbed with trimethylamine oxide, but not by histamine, arginine, proline, choline even in high concentrations. Secondary amines in 12 kinds of canned food were analyzed by the above two methods and the results almost agreed.View full abstractDownload PDF (659K) -
Increment of Secondary Amines in Foods by Cooking or ProcessingYoshio ITO, Hiroko SAKUTA, Hiromi TAKADA, Akio TANIMURA1971 Volume 12 Issue 5 Pages 404-407
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSIn the previous paper, it is reported that roasting of fishes or meats make increment of secondary amines contents in the foods. The authors studied on the relation of roasting time and the amounts of secondary amines produced, and also on the precursors of secondary amines. By roasting the mackerel, cuttle fish, and plaice, their secondary amine contents increased to reach maximum after 20 minutes, and then decreased gradually.
Trimethylamine oxide was proved as one of the precursors of secondary amines though its conversion ratio was only 1.54% in our experiment.View full abstractDownload PDF (612K) -
Nobuhiro YANO, Toshiki MORICHI1971 Volume 12 Issue 5 Pages 408-412
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSConsidering the cellular injury of microorganisms caused by the processing operation, the detection of coliforms in frozen dairy products was examined in a model system. Viable counts of test organisms (Escherichia-Aerobacter group) frozen and stored at -20°C in sterilized skim milk were determined by selective and nonselective media. Ten to 73% of viable population was unable to reproduce on desoxycholate agar and violet red bile agar. However, the frozen injured cells displayed no sensitivity to brilliant green lactose bile broth. The percentage of injured survivors became greater when the cells were frozen and maintained in skim milk of relatively low concentration of solids-not-fat. Sucrose exerted a considerable protective action against the injury due to freezing. The present results suggest that the sublethal injury should be considered carefully in the microbiological evaluation of frozen dairy products.View full abstractDownload PDF (947K) -
Masuo TANADA, Haruhiko UCHIDA, Tokiko WADA1971 Volume 12 Issue 5 Pages 413-416
Published: October 05, 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe general method of determination of hydrogen peroxide (H2O2) posesses difficulty in such as the unstability of H2O2 in the process of the determination or a poor reproducibility of the determined value. For the purpose of modifying the above method, methanol was used as extracting solvent instead of water. H2O2 in noodle was easily extracted with methanol, and the extracted H2O2 was stable. The H2O2 in methanol was determined by the iodometry, and the end-point of titration was clear. The modified method was more superior to the general method in reproducibility and simplicity.View full abstractDownload PDF (548K) -
1971 Volume 12 Issue 5 Pages 420
Published: 1971
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (104K)
- |<
- <
- 1
- >
- >|