disque ii I'aide du catalase metre. Pour le crabe et la morue, la catalaseest inactivee ii des temperatures de 350 C. La catalase de E. Coli obtenuepar sonification d'une culture, est inactivee ii 600 C. En fais~nt u~ essaienzymatique de catalase apres mcubatlOn de 15 mmutes a 45 C, 11pourrait etre possible de distinguer la catalase bacterienne de la catalasede crabe ou de morue.

AN EXAMINATION OF VARIOUS ALGORITHMS IN THE DE­TERMINATION OF PROTEIN SECONDARY STRUCTURE FROMCIRCULAR DICHROISM DATA. Yada, R.Y. and S. Nakai, Depart­ment of Food Science, University of British Columbia, Vancouver,B.C. V6T 2A2.

To understand the function of protein in food processing it isnecessary to establish a quantitative relationship between structure andfunction. Circular dichroism (CD) spectrum of a protein is generallyaccepted to be a direct reflection of its secondary structure. Variousalgorithms for the determination of protein secondary structure from CDdata were written or adapted to an Amdahl 470 V/8 computer in FortranLV. All methods examined showed good ability to determine the portionof a-helix when compared to X-ray data. Results indicated that themethod of Provencher and Gliickner (Biochemistry 20:33, 1981) ex­hibited the best overall ability to determine secondary structures ofproteins.

REMOVAL OF PHYTIC ACID FROM RAPESEED. Serraino*, M.R.and L.U. Thompson, Department of Nutritional Sciences, Faculty ofMedicine, University of Toronto, Toronto, Ontario M5S IA8.

Removal ofPhytic acid (PA) from rapeseed flour (RF) and rapeseedprotein concentrate (RPC) was tried using varying amounts of EDTA atpH 9.0, CaCL2 at pH 3.5 or phytase at pH 5.15. Dispersions of RF orRPC containing the above were dialyzed against distilled water for up to7 days. The highest removal of PA (100%) with the most recovery ofnitrogen was observed with the phytase treatment. However, mereadjustment of RPC to pH 3.5 and of RF to pH 5.15 resulted in 89 and97% losses of PA, respectively. Dialysis without pH preadjustment canremove up to 83% of PA in non-heat treated rapeseed.

PROPERTIES OF ACYLATED LOW PHYTATE RAPESEED PRO­TEIN ISOLATE. Cho*, Y.S. and L.U. Thompson, Department ofNutritional Sciences, Faculty of Medicine, University of Toronto,Toronto, Ontario M5S IA8.

Succinylated or acetylated rapeseed protein isolates (R I) wereprepared from extracts 1 and I I of rapeseed flour either by isoelectricprecipitation or by freeze drying of the retentate after dialysis. Comparedto RI from extract 11, RI from extract I had higher protein and lowerphytic acid than the unacylated control. Acylation improved the nitrogensolubility and emulsifying activity but impaired the whipping and fatabsorption capacities and colour of the protein. Alcohol washing of theRI improved the colour, whipping and fat absorption capacities butlowered the nitrogen solubility and emulsifying activity. Dialysis is asgood as iso-electric precipitation in retaining the functional properties ofacylated RI but better in the case of unmodified RI.

ALTERNATIVE MEAT CURING SYSTEMS. n. CONTROL OF OX­IDATIVE RANCIDITY. Shahidi*, F., L.J. Rubin and L.L. Diosady,Department of Chemical Engineering and Applied Chemistry, Universi­ty of Toronto, Toronto, Ontario M5S IA4.

In the process of developing alternative meat curing systems tosubstitute for the common curing agent sodium nitrite, a cooked curedmeat pigment, dinitrosyl ferrohemochrome, was prepared. Studies onthe control of oxidative rancidity and hence flavour impairment incooked-cured meats containing or devoid of this "synthetic" pigmenthave been performed. Results for TBA values of different curing sys­tems indicate consistent enhancement of the antioxidant effect in thepresence of the pigment, dinitrosyl ferrohemochrome. Synergistic ac­tion of mixtures of antioxidants/chelators are being investigated.

COOKING QUALITY OF LENTILS. Bhatty, R.S., Crop DevelopmentCentre, Dept. of Scrop Science and Plant Ecology, University of Sask­atchewan, Saskatoon S7N OWO.

The cooking quality of a large number of lentil samples grown atseveral locations on farmers' fields in 1980 and 1981 was determinedwith a Kramer shear press, and expressed as shear force in kg/g. Inaddition, the microstructure of the cooked lentils was examined byscanning electron microscopy.

The shear force was highly correlated ( + O. 76) with sensory evalu-

Can. Inst. Food Sci. Techrwl. J. Vol. 16. No. 3. 1983

ation of the lentils conducted by a taste panel. A shear force smaller than4.0 kgig indicated cooked and greater than 4.0 kg/g undercooked lentils.Environment (growth location and season) had greater influence on thecooking quality of the lentils than the cultivar. The undercooked lentilsshowed clear differences in their microstructure in agreement with shearforce values obtained with the Kramer press. The data relating to factorscontributing to poor cooking quality of lentils will be presented.

EXTRACTION, IDENTIFICATION AND QUANTITATION OFBIOGENIC AMINES IN MEAT AND MEAT PRODUCTS. lee,I.A.,R.E. Simard and L. L'Heureux, Dep. de Sciences et technologie desaliments et Centre de recherche en nutrition, Pav. Comtois, UniversiteLaval, Sainte-Foy, Quebec, G IK 7P4.

Biogenic amines in meats and meat products were better extractedwith TCA than with HCl04 and methanol, and were separated by ionexchange chromatography. Aliphatic amines were more efficiently ex­tracted than aromatic amines. Type of meat and adsorption of amines onproteins affected extraction efficiency. Both fresh and processed meatproducts contained high amounts of adrenaline, spermidine and sper­mine (up to 581, 280 and 685 mg/kg respectively) but low amounts(13-19 109/kg) of noradrenaline, putrescine, histamine, cadaverine andtyramine. Processed meat contained less amines than fresh meat, sug­gesting losses during salting and curing.

RIGOR IN SQUID MUSCLE: PHYSICAL AND CHEMICAL PARA­METERS. Langille, Sharon M. and Tom A. Gill, Technical Universityof Nova Scotia. Kemptville, Nova Scotia.

The events associated with a rigor-like stiffening noted in squidmantle muscle were investigated. Changes in muscle extensibility and inthe levels of arginine phosphate, glycogen, octopine and nucleotideswere measured in mantle samples held on ice, at 150 C and 250 C for24 h post mortem. Rigor diagrams deprived from extensibility studiesdisplayed delay, rapid and rigor phases. The onset of rigor was corre­lated with a drop in the ATP following depletion of glycogen reserves.The rate of hypoxanthine formation was markedly affected by tempera­ture, demonstrating the potential value of this compound as an index ofquality.

THE USE OF MECHANICALLY SEPARATED MEATS IN FRESHEMULSION PRODUCTS I. CHEMICAL AND NUTRITIONALEVALUATION. Piette*, I.P.G., c.L. Vignola and D.F. Wood 1

, Hy­grade La Bell Fermiere Inc., 5500 C6te-de-liesse. Montreal, QuebecH4P IA8, Food Research Institute, Agriculture Canada, Ottawa, Ontar­io KIA OC6 1

•

Mechanically separated pork and chicken meats from several com­mercial sources were assessed for suitability of use in the manufacture ofuncooked sausages. Commercial batches of sausages were preparedcontaining 10 and 30 percent MSM. The fat, protein, calcium and conecontents were determined as well as PER, NPR and rancidity. Compari­sons were made over a 3 month storage period. PER and NPR valuesfrom the test sausages were found to be at least equivalent to the regularcontrol sausages.

EFFECTS OF COOKING METHOD, TYPE OF PACKAGE ADDI­TION AND FROZEN STORAGE ON THE QUALITY OF ROASTBEEF IN A COOK-FREEZE SYSTEM. Roles*, L.M. and Z.J.Hawrysh, Department of Foods and Nutrition, Faculty of Home Eco­nomics, University of Alberta, Edmonton, Alberta T6G 2M8.

Roasts cooked by conventional, water bath and Alto-Shaammethods were sliced and packaged with gravy or carrageenan glaze.Samples were then reheated and evaluated subjectively and objectivelyfresh or after frozen storage. In cooking/chilling, water bath and Alto­Shaam roasts had lower total losses and shrank less in lenglh thanconventionally-cooked roasts. Frozen-stored samples from each cook­ing method were acceptable although slightly less so than comparableconventional and Alto-Shaam slices. Frozen storage adversely affectedthe appearance of samples treated with carrageenan glaze, but the glazewas as effective as gravy in maintaining the palatability (particularly ininhibiting oxidative rancidity) of frozen-stored beef.

MEASUREMENT OF HYDROPHOBICITY OF MEAT ANDCHANGES UPON HEATING. Li-Chan*, E. and S. Nakai. Depart­ment of Food Science, University of British Columbia, Vancouver,British Columbia V6T 2A2 and D.F. Wood, Research Institute, Agri­culture Canada, Ottawa, Ontario K IA OC6.

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