Crossroads,not Cul­De­SacBryan Roberts,Cities of Peasants,Edward Arnold,London, 1978, 207 pages, $12.50 (paper).     

Geoff Bertram 《Asia Pacific viewpoint》1979,20(2):217-219

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Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study   总被引：5，自引：0，他引：5  

Bertram HC  Purslow PP  Andersen HJ 《Journal of agricultural and food chemistry》2002,50(4):824-829

Nuclear magnetic resonance (NMR) measurements were carried out on pork longissimus muscle, which pre rigor had been manipulated to various muscle lengths, to investigate the relationship between the microstructure of meat and the NMR T(2) relaxation. Distributed exponential analysis of the NMR T(2) relaxation data revealed the existence of three distinct water populations: T(2b), T(21), and T(22). A high, significant correlation was found between the T(21) time constant and the sarcomere length (r = 0.84) and calculated ration of myofilament lattice volume in the I-band and A-band regions, respectively (r = 0.84), considering sigmoid relationships. The result implies that the T(21) time constant mainly is determined by the structure of the myofilament lattice and so strongly supports a previously proposed theory that the T(21) population corresponds to water located within a highly organized myofibrillar protein matrix including actin and myosin filament structures. A high correlation was also found between the T(22) population and the water-holding capacity (WHC) (r = 0.76), which suggests that the WHC is mainly determined by the amount of loosely bound extramyofibrillar water. However, the correlation between NMR T(2) parameters and WHC was further increased (r = 0.84) by including the T(21) time constant in the correlation analysis. This implies that the formation of drip loss is an ongoing process involving the transfer of water from myofibrils to the extracellular space and is affected by structural features at several levels of organization within the muscle tissue. This study demonstrates the advantages of NMR T(2) relaxation as an effective technique for obtaining further understanding of the relationship between the microstructure of meat, its WHC, water mobility, and water distribution.  相似文献   

Evaluation of bitter masking flavanones from Herba Santa (Eriodictyon californicum (H. and A.) Torr., Hydrophyllaceae)     

Ley JP  Krammer G  Reinders G  Gatfield IL  Bertram HJ 《Journal of agricultural and food chemistry》2005,53(15):6061-6066

Products made from Herba Santa (Eriodictyon californicum (H. & A.) Torr.) have been used as bitter remedies for some pharmaceutical applications for many years, but they are actually too aromatic to be useful for many food or pharmaceutical applications. In sensory studies flavanones homoeriodictyol (1), its sodium salt (1-Na), sterubin (2), and eriodictyol (4) could significantly decrease the bitter taste of caffeine without exhibiting intrinsic strong flavors or taste characteristics. Further investigations on 1-Na elicited a broad masking activity between 10 and 40% toward different chemical classes of bitter molecules (e.g. salicin, amarogentin, paracetamol, quinine) but not toward bitter linoleic acid emulsions. For caffeine and amarogentin, dose-response studies were performed; the masking activity toward bitter taste for both compounds reached a plateau at higher concentrations of 1-Na. Due to these facts, homoeriodictyol sodium salt (1-Na) seems to be a very interesting new taste modifier for food applications and pharmaceuticals.  相似文献   

Origin of multiexponential T(2) relaxation in muscle myowater.   总被引：5，自引：0，他引：5  

H C Bertram  A H Karlsson  M Rasmussen  O D Pedersen  S D?nstrup  H J Andersen 《Journal of agricultural and food chemistry》2001,49(6):3092-3100

To obtain a further understanding of the nature of the multiexponential T(2) relaxation seen in muscle tissue water (myowater), relaxation measurements were carried out on whole, minced, and homogenized pork of three different qualities with regard to water-holding capacity (normal, red soft exudative, and dark firm dry). Whole, minced, and homogenized pork all resulted in multiexponential T(2) relaxation (three components) independently of the quality, even though microscopic studies on homogenized meat revealed considerable disruption of the macroscopic structure. This states that the relaxation behavior in meat cannot be explained by intra-/extracellular compartmentalization of the water as suggested in earlier studies. Subsequent studies of T(2) relaxation in either whole meat, where the structure integrity was changed by the introduction of dimethyl sulfoxide (membrane disruption) or urea (protein denaturation), or minced meat with added NaCl (inter-/intraprotein interactions) lead to the suggestion that in whole meat (i) the fastest relaxation component reflects water tightly associated with macromolecules, (ii) the intermediate relaxation component reflects water located within highly organized protein structures, for example, water in tertiary and/or quaternary protein structures and spatials with high myofibrillar protein densities including actin and myosin filament structures, and (iii) the slowest relaxation component reflects the extra-myofibrillar water containing the sarcoplasmatic protein fraction. Finally, relaxation patterns in heat-set gels of superprecipitated actomyosin and bovine serum albumin similar to that identified in whole meat support the proposed nature of T(2) relaxation in muscle myowater.  相似文献   

Subclinical epitheliocystis in barramundi, Lates calcarifer, reared in sea cages     

IG ANDERSON  HC PRIOR 《Australian veterinary journal》1992,69(9):226-227

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In vitro studies of the causative agent of infectious anemia (CAA) in chickens: multiplication, titration, serum neutralization test and the indirect immunofluorescence test     

V von Bülow  B Fuchs  M Bertram 《Zentralblatt für Veterin?rmedizin. Reihe B. Journal of veterinary medicine. Series B》1985,32(9):679-693

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Inclusion body hepatitis associated with an adenovirus in racing pigeons in Australia     

PJ KETTERER  BJ TIMMINS  HC PRIOR  JG DINGLE 《Australian veterinary journal》1992,69(4):90-91

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The formation of chondrules: petrologic tests of the shock wave model     

Connolly Jr HC  SG Love 《Science (New York, N.Y.)》1998,280(5360):62-67

Chondrules are millimeter-sized rounded igneous rocks within chondritic meteorites. Their textures and fractionated mineral chemistries suggest that they formed by repeated, localized, brief (minutes to hours) melting of cold aggregates of mineral dust in the protoplanetary nebula. Astrophysical models of chondrule formation have been unable to explain the petrologically diverse nature of chondrites. However, a nebular shock wave model for chondrule formation agrees with many of the observed petrologic and geochemical properties of chondrules and shows how particles within the nebula are sorted by size and how rims around chondrules are formed. It also explains the volatile-rich nature of chondrule rims and the chondrite matrix.  相似文献   

Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study     

Wu Z  Bertram HC  Kohler A  Böcker U  Ofstad R  Andersen HJ 《Journal of agricultural and food chemistry》2006,54(22):8589-8597

Fourier transform infrared (FT-IR) microspectroscopy and low-field (LF) proton NMR transverse relaxation measurements were used to study the changes in protein secondary structure and water distribution as a consequence of aging (1 day and 14 days) followed by salting (3%, 6%, and 9% NaCl) and cooking (65 degrees C). An enhanced water uptake and increased proton NMR relaxation times after salting were observed in aged meat (14 days) compared with nonaged meat (1 day). FT-IR bands revealed that salting induced an increase in native beta-sheet structure while aging triggered an increase in native alpha-helical structure before cooking, which could explain the effects of aging and salting on water distribution and water uptake. Moreover, the decrease in T2 relaxation times and loss of water upon cooking were attributed to an increase in aggregated beta-sheet structures and a simultaneous decrease in native protein structures. Finally, aging increased the cooking loss and subsequently decreased the final yield, which corresponded to a further decrease in T2 relaxation times in aged meat upon cooking. However, salting weakened the effect of aging on the final yield, which is consistent with the increased T2 relaxation times upon salting for aged meat after cooking and the weaker effect of aging on protein secondary structural changes for samples treated with high salt concentration. The present study reveals that changes in water distribution during aging, salting, and cooking are not only due to the accepted causal connection, i.e., proteolytic degradation of myofibrillar structures, change in electrostatic repulsion, and dissolution and denaturation of proteins, but also dynamic changes in specific protein secondary structures.  相似文献   

Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study     

Bertram HC  Kohler A  Böcker U  Ofstad R  Andersen HJ 《Journal of agricultural and food chemistry》2006,54(5):1740-1746

Low-field NMR T(2) and Fourier transform infrared (FT-IR) measurements were performed on meat samples of two qualities (normal and high ultimate pH) during cooking from 28 degrees C to 81 degrees C. Pronounced changes in both T(2) relaxation data and FT-IR spectroscopic data were observed during cooking, revealing severe changes in the water properties and structural organization of proteins. The FT-IR data revealed major changes in bands in the amide I region (1700-1600 cm(-)(1)), and a tentative assignment of these is discussed. Distributed NMR T(2) relaxation data and FT-IR spectra were compared by partial least-squares regression. This revealed a correlation between the FT-IR peaks reflecting beta-sheet and alpha-helix structures and the NMR relaxation populations reflecting hydration water (T(2B) approximately 0-10 ms), myofibrillar water (T(21) approximately 35-50 ms), and also expelled "bulk" water (T(2) relaxation times >1000 ms). Accordingly, the present study demonstrates that definite structural changes in proteins during cooking of meat are associated with simultaneous alterations in the chemical-physical properties of the water within the meat.  相似文献