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O. Folin, V. Ciocalteu (1927)
ON TYROSINE AND TRYPTOPHANE DETERMINATIONS IN PROTEINSJournal of Biological Chemistry, 73
O. Folin, W. Denis (1912)
ON PHOSPHOTUNGSTIC-PHOSPHOMOLYBDIC COMPOUNDS AS COLOR REAGENTSJournal of Biological Chemistry, 12
Anson Anson (1938)
The estimation of pepsin, trypsin and cathepsin with hemoglobinJ. Gen. Physiol, 22
M. Anson (1938)
THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBINThe Journal of General Physiology, 22
Tarr Tarr, Bailey Bailey (1939)
Effectiveness of benzoic acid ice in fish preservationJ. Fish. Res. Bd. Can, 4
Torbet Torbet, Bradley Bradley (1931)
Studies of peptic activity. The liberation of arginine and tyrosine complexes in peptic proteolysisJ. Biol. Chem, 92
H. Bradley (1922)
STUDIES OF AUTOLYSIS VIII. THE NATURE OF AUTOLYTIC ENZYMESJournal of Biological Chemistry, 52
O. Folin, W. Denis (1912)
TYROSINE IN PROTEINS AS DETERMINED BY A NEW COLORIMETRIC METHODJournal of Biological Chemistry, 12
The problem of developing a satisfactory method for detecting the early stages of decomposition of flesh foods has received attention from chemists, and bacteriologists f o r many years. It appears, however, that there is no test which can replace reliably the simple organoleptic reactions of taste a n d smell. The development of spoilage is a complex phenomenon, and the reactions which produce a recognizable condition of spoilage i n all probability differ with the species, the tissue, and the conditions. If a tissue were sterile and remained so, the processes of autolysis alone would produce changes which in time would constitute spoilage from a commercial standpoint because of the physical softening and alteration i n taste. The presence of microorganisms introduces another set of variables which depends on the varieties present and the conditions of the environment. A n objective test which could be used as a reliable criterion of the condition of a tissue must paralIel the decomposition prodnccd by autolysis alone and also by infective agents. It should measure autolytic changes and also the rapid increase of the proditeta of bacterial metabolism. One of the most delicate and characteristic tests uscd for measuring the
Journal of Food Science – Wiley
Published: Sep 1, 1940
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