Concentrations of polychlorinated biphenyls (PCBs) and DDT compounds in chinook (Oncorhynchus tshawytscha) and coho (O. kisutch) salmon steaks were reduced slightly by cooking. In chinook, poaching and baking caused reductions of PCBs and pesticides of 2–8% while baking in nylon cooking bags reduced residue levels 11–16%. No significant differences in residue levels were found between chinook steaks cooked with and without skin, while steaks from the anterior halves contained less PCB and pesticide on a fat basis than steaks from the posterior halves. Analyses of a limited number of coho steaks indicated that they were lower in PCB and DDT compounds than the chinook steaks but showed no consistent pattern of reduction due to cooking method.

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SUMMARY Procedures were developed for Kramer shear‐press measurement of compressibility, tensile strength, and tenderness of angel cakes of three degrees of toughness. Both maximum force and area‐under‐the‐curve values were determined for each. These values were correlated with sensory evaluations of tenderness, of moistness and of texture, defined as cell size, cell distribution, and cell wall thickness. Maximum‐force shear‐press values consistently showed differences among the three types of cake in compressibility, tenderness, and tensile strength. Based on area‐under‐the‐curve, compressibility and tenderness differences were detected, but no consistent pattern was noted in tensile‐strength readings. Sensory evaluations showed variance in the 3 types of cake for all characteristics except cell distribution. Correlations between sensory evaluations and maximum‐force shear‐press measurements were high. Area‐under‐the‐curve values for compressibility and tenderness correlated with sensory evaluation at varying levels of significance. Highly significant correlations were found between the area‐under‐the‐curve value for tensile strength and the following factors: cell size, cell wall thickness, tenderness, and moistness. The correlation between area‐under‐the‐curve for tensile strength and cell distribution was not significant.

SUMMARY-Coagulation patterns of slurries prepared with milk and frozen, foam-spray-, freezeand spray-dried whole eggs; yolks and albumen were studied. All slurries were heated and stirred at constant rates using a Brabender Visco/Amylo/Graph. Ranked in order of initialgelation temperatures were slurries prepared with frozen, freeze-, spray-and foam-spray-dried whole eggs. Slurries prepared with frozen yolks or albumen showed initial gelation at lower temperatures than those prepared with dried yolks or albumen. Viscosity data indicate detrimental effects of drying to gelation properties of whole eggs, yolks and albumen.

SUMMARY The effect of cooking by pan frying, baking and microwave energy on dieldrin residue levels in pork sausage was determined. Sausage was prepared from right shoulders taken from three animals, two having received known quantities of the pesticide and one no oral doses of the pesticide. Acetonitrile partitioning followed by Florisil‐Celite column clean‐up and electron capture gas chromatography was used to determine dieldrin residue levels. No significant differencs attributable to cooking method were noted in parts per million of dieldrin, based on fat content, of the cooked sausage patties; however, significant differences existed among animals. The presece of dieldrin in the drip from samples cooked by the three methods showed pesticide residues can be reduced in the sausage by cooking. Sausages from animals 1, 2 and 3 showed 45, 53 and 25; 58, 54 and 64 and 46, 52 and 35% retention of micrograms of dieldrin when cooked by pan frying, baking and microwaves, respectively.