ADVANCES IN FOOD RESEARCH VOLUME 24 Contributors to This Volume Sally Hudson Arnold W . Duane Brown Reiner Hamm Klaus Hofmann Walter M. Urbain Jonathan W. White, Jr. Robert L. Wickremasinghe ADVANCES IN FOOD RESEARCH VOLUME 24 Edited by C. 0. CHICHESTER The Nutrition Foundation, Inc. New York. New York and University of Rhode Island Kingston. Rho& Island E. M. MRAK G . F. STEWART University of California Davis, California University of Calif(omia Davis, California Editorial Board S. LEPKOVSKY EDWARD SELTZER W . M. URBAIN J . R. VICKERY E. C. BATE-SMITH J . HAWTHORN M. A. JOSLYN J . F. KEFFORD 1978 ACADEMIC PRESS New York San Francisco A Subsidiary of Harcourt Brace Jovanovich. Publishers London C O P Y R I C l i T @ 1978, BY ACADEMIC PRESS, INC. ALL RIGHTS RESERVED. N O PART O F THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY F O R M OR BY ANY MEANS, ELECTRONIC OR MECHANICAL, INCLUDING PHOTOCOPY, RECORDING, OR ANY INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT PERMISSION IN WRITING FHOM T H E PUBLISHER. ACADEMIC PRESS, INC. 111 Fifth Avenue, New York, N e w York 10003 Uiiifcd Kiii,stlorir Edifioti prrblislred b y ACADEMIC PRESS, INC. ( L O N D O N ) LTD. 24/28 Oval Road, London NW1 7DX LIBRARY O F CONGRESS CATALOG CARD ISBN NUMBER: 48-7808 0-12-016424-8 PRINTkD IN 1 H E UNITED STATES 01: AMERICA CONTENTS Contributors to Volume 24 . . . . . . . . . . . . . . . . . . . . . . . . . vii Sulfhydryl and Disulfide Groups in Meats Klaus Hofmann and Reiner H a m I. 11 . 111. I \. . V. VI . VIl . VrII . IX . Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Methods for the Determination of SH and SS Groups . . ................... SH Groups in Muscle Proteins and Their Role in the Fu n of Muscle . . . . . . . . SH and SS Content of Meats and Meat Fractions . . . . . . . . . . . . . . . . . . . . . . . . . . . . Intluence of Processing on the SH and SS Groups of Meat . . . . . . . . . . . . . . . . . . . . Influence of the SH Groups on the Shelf Life of Meat and Meat Products . . . . . . . . Toxicological Aspects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Research Needs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . ........................................ 2 3 30 43 58 84 84 86 88 88 Histamine (7) Toxicity from Fish Products Sally Hudson Arnold and W . Duane Brown I. 11. I11. IV . V. Nature of the Problem . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mechanisms of Formation of Histamine in Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Detection and Determination of Levels of Histamine in Fish . . . . . . . . . . . . . . . . . . . Relationship o f Spoilage to Histarnine Formation . . . . . . . . . . . . . . . . . . . . . . . . . . . . Unresolved Problems . . . . . . . . . . . . . . . . . . . . . . . . . . . ................... References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 121 130 135 139 147 Food Irradiation Walter M . Urbain I. I1 I11 IV . V. VI . VII Introduction-Historical Background . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......... ....... Radiation and Radiation Sources . . . . . . .