The use of phase in the detection of auditory steady-state responses.

OBJECTIVE: To investigate how phase measurements might facilitate the detection of auditory steady-state responses. METHODS: Multiple steady-state responses were evoked by auditory stimuli modulated at rates between 78 and 95 Hz and with intensities between 50 and 0 dB SPL. The responses were evaluated in 20 subjects after 1, 2, 4, and 6 min. The responses were analyzed in the frequency domain using 4 different detection protocols: (1) phase-coherence, (2) phase-weighted coherence, (3) F test for hidden periodicity, and (4) phase-weighted t test. The phase-weighted measurements were either based on the mean phase of a group of normal subjects or derived for each subject from the phase of the response at higher intensities. RESULTS: Detection protocols based on both phase and amplitude (F test and phase-weighted t test) were more effective than those based on phase alone (phase coherence and phase-weighted coherence) although the difference was small. Protocols using phase-weighting were more effective than those without phase-weighting. The lowest thresholds for the steady-state responses were obtained using the phase-weighted t test. CONCLUSION: Threshold detection can be improved by weighting the detection protocols toward an expected phase, provided that the expected phase can be reliably predicted.

Human auditory steady-state responses to tones independently modulated in both frequency and amplitude.

OBJECTIVE: Independent amplitude and frequency modulation (IAFM) of a carrier tone uses two different modulating frequencies, one for amplitude modulation (AM) and one for frequency modulation (FM). This study measured the human steady-state responses to multiple IAFM tones. The first question was whether the IAFM responses could be recorded without attenuation of the AM and FM components. The second question was whether IAFM stimuli would provide a more effective demonstration of responses at intensities near threshold than the responses to AM tones. The third question was whether the responses to multiple IAFM stimuli would relate to the discrimination of words at different intensities. DESIGN: Multiple AM, FM, or IAFM stimuli were presented simultaneously. Responses were recorded between the vertex and the neck and analysed in the frequency domain. The first experiment compared IAFM responses with AM and FM responses. The second experiment compared IAFM responses with AM responses between intensities 20 to 50 dB SPL. The third experiment related the IAFM responses to the discrimination of monosyllabic words at intensities between 20 and 70 dB SPL. RESULTS: Steady-state responses to the individual component of the IAFM stimuli were clearly recognizable although attenuated a little (14%) from the responses to AM or FM alone. Using IAFM stimuli was not different than simply using AM stimuli when trying to recognize responses at low intensities. The number of responses detected during multiple IAFM stimulation and the amplitudes of these responses correlated significantly with word discrimination. CONCLUSIONS: IAFM of a carrier using two different modulating frequencies (one for AM and one for FM) elicits separate AM and FM responses that are relatively independent of each other. These separate responses can be used to detect whether a particular carrier has been processed in the cochlea, but they are not as effective as measuring responses to carriers that have been modulated in both amplitude and frequency at the same modulation frequency (mixed modulation). The detectability of eight different responses (four AM and four FM) to an IAFM stimuli relates well to the ability of subjects to discriminate words. IAFM stimuli therefore show promise as an objective test for assessing suprathreshold hearing.

Multiple auditory steady-state responses to AM and FM stimuli.

Multiple auditory steady-state responses were recorded using tonal stimuli that were amplitude-modulated (AM), frequency-modulated (FM) or modulated simultaneously in both amplitude and frequency (mixed modulation or MM). When MM stimuli combined 100% AM and 25% FM (12.5% above and below the carrier frequency) and the maximum frequency occurred simultaneously with maximum amplitude, the MM response was one third larger than the simple AM response. This enhancement occurred at intensities between 50 and 30 dB SPL and at carrier frequencies between 500 and 4000 Hz. The AM and FM components of a MM stimulus generate independent responses that add together to give the MM response. Since AM responses generally occur with a slightly later phase delay than FM responses, the largest MM response is recorded when the maximum frequency of the MM stimulus occurs just after the maximum amplitude.

The correction of ocular artifacts: a topographic perspective.

OBJECTIVE: To evaluate the scalp topography of the potentials related to saccades and blinks. METHODS: The scalp topographies of the potentials associated with saccades and blinks were recorded in 60 subjects. The topographies were analyzed using both source components and attenuation factors, with each factor representing the fraction of the potential recorded in peri-ocular electrodes that contributes to the EEG recorded from a particular scalp location. RESULTS: Blinks and upward saccades generated potentials with very different topographies. Left and right saccades and up and down saccades generated equal but inverted fields except at peri-ocular locations where subtle inequalities occurred. The potentials associated with lateral saccades were consistently larger in female subjects than in male subjects. CONCLUSIONS: The differences in the scalp topographies between blinks and vertical saccades can be explained by the different ways in which they are generated. Blink potentials are caused by the eyelids sliding down over the positively charged cornea, whereas saccade potentials are caused by changes in the orientation of the corneoretinal dipole. Any compensation procedure for ocular artifacts must take into account the topographic differences between blinks and upward saccades.

The ERP late positivity: a graduated response to stimulus repetition.

The late positive component of the event-related potential (ERP) is sensitive to stimulus repetition but evidence to date is ambiguous regarding whether it is differentially sensitivity to multiple repetitions, ERPs were monitored in a running recognition paradigm while participants indicated whether a series of test words had been presented earlier. In study 1, some words were repeated up to three times, at lags of 15, 30 and 45. In study 2, words were repeated only once but interstimulus intervals were varied. As expected, the late positivity was sensitive to previous occurrence and although it did not vary reliably in response to the size of interstimulus interval, it did provide a reliable graded reflection of the number of stimulus repetitions.

Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath.

Meat doughs, all having the same chemical composition, were pasteurised to a comparable heat intensity (calculated as Cook values: target level of 5 min at 100°C): (i) while flowing through a glass tube (inner diameter 50 mm) mounted in a special radio-frequency (27 MHz) heating section; (ii) after flowing unheated through the glass tube at the same rate and heated in a waterbath; and (iii) after sampling immediately after the pump and heated in a waterbath. The cooked products were sampled in the core and at the rim of the product for rheological (oscillation and uniaxial compression tests at small strain), fracture measurements (uniaxial compression tests at high strain) and microstructural evaluation (light microscopy and video image analysis). Additional core samples were used for a sensory evaluation (triangle tests) of the texture of the differently processed doughs. The fast heating rate (25-30 K/min) at a mass flow of the dough of 100 kg/h (mean velocity 0.014 m/s) during dielectrical pasteurisation affected the mechanical character, the microstructure and the triangle test results of core samples from the sausages, compared to heating in a waterbath. Flow of the unheated dough through the tube of the continuous processing equipment, followed by heating in a waterbath, had little effect on the results of the mechanical tests, the microscopical evaluation and the triangle tests. The radio-frequency heated products had both higher storage and loss moduli (were more firm), fractured at higher stress values and were considered more firm in the sensory evaluation. The microstructure of dielectrically heated versus other samples displayed a more open structure of the protein matrix with larger irregularly shaped fat particles that were surrounded by relatively thin and compact protein bridges. The effects of flow and heating method on the behaviour of rim samples were very similar to their effects on the core of the products. A comparison of the mechanical behaviour of core and rim samples only was significant for radio-frequency heated doughs. The rim samples had lower storage and loss moduli and fractured at lower stress values than the core samples. Micrographs of the dielectrically heated rim versus core samples displayed more orientation of connective tissue particles in the direction of flow and of elongated, larger and irregularly shaped fat particles. Probably, shear at the wall of the tube affected the characteristics of the rim samples. All heated doughs displayed hardly and cooking losses. The radio-frequency heated products always displayed a thin layer of moisture on their surface and occasionally a little fat separation.

Changes in lightness of porcine lean meat batters during processing.

The pattern of changes of lightness (L(∗)) for porcine lean meat batters (PLMBs) with time was divided in two phases: chopping process (Phase 1) resulting in a sharp increase of L(∗), and the subsequent storage of the batters for 24 h at 15°C (Phase 2). During Phase 2, L(∗)-values decreased with time approximating a plateau. The subjects of study were effects on the course of L(∗) of: (1) added sodium chloride and phosphate in Phase 2, (2) the fate of air bubbles embedded in the batters in Phases 1 and 2, and (3) changes in light absorption by the pigment myoglobin in Phase 2. (1) Sodium chloride and phosphate appeared to have very little impact on the changes in L(∗) during storage of the PLMBs at 15°C, although microstructural changes were distinct. (2) Continuous entrapment of air during the chopping process had a major effect on the increase of L(∗) in Phase 1, air bubbles being scattering elements in the PLMB. Disproportionation caused a decrease in the number of small air bubbles, resulting in a decrease of L(∗) during the early stage of Phase 2 (about 35 min), immediately after the chopping stage was finished. (3) Strong evidence was obtained that shifts in the absorption traits of pigments (red nitric oxide myoglobin was formed at the cost of grey met-myoglobin) during the period from 1 to 5 h, caused a marked decrease in the pattern of L(∗) during Phase 2.

The actin content of different muscles from beef and pork.

In the literature 3-methylhistidine (3-MeHis) is mentioned as a parameter for the determination of meat content. Because of the variable molar ratio of 3-MeHis in the myofibrillar protein myosin, this indicator cannot be used without some restriction. However, the content of 3-MeHis in the myofibrillar protein actin is constant. Moreover, actin is relatively heat-stable in comparison with other muscle proteins. These facts made actin an interesting parameter for determination of the meat (protein) content of heated and raw meat products. Fast protein liquid chromatography (FPLC) was used to separate from a meat extract an actin-containing fraction without myosin. The actin content of the meat was calculated from its content in the fraction. The latter was determined by means of a 3-MeHis method. Several muscles of the beef and pig carcass were examined for their actin contents. Generally, the actin values were comparable with the data reported in the literature. The influence of heat treatment was also studied on one type of beef muscle. The determined actin content was not affected up to a temperature of 85°C.

Quantitative aspects of two methods to dissolve collagen-free muscle proteins from acetone dry powders of Guelders ring sausage.

The purpose of this study was to find experimental conditions for the complete solubility of collagen-free muscle proteins (CFMP) using acetone powder of Guelders ring sausage. Preliminary experiments were carried out to choose the best procedure for preparing the acetone dry powder. Two different methods of acetone extraction of minced sausage were compared. The acetone dry mass (ADM) method using continuous extraction in a Soxhlet [2] apparatus gave better results than the acetone powder (ACP) method, which used a blender [1]. The ADM method was used for further investigations. ADM was extracted with two types of sodium dodecyl sulphate (SDS), containing solvents A and B. Solvent A contains a Tris-boric acid buffer (pH 8.2) with 1.5% (m/v) SDS and 0.05% (m/v) dithioerythreitol [3]. Solvent B is a borate-chloric acid buffer (pH 9.0) with 2.0% (m/v) SDS and 1.0% (m/v) mercapto-ethanol [2]. Both solvents showed a linear relationship between the quantities of CFMP in ADM and the dissolved CFMP. The linear relationships were found between quantities of 10.0 and 30.0 mg (solution A) and of 5.0 and 30.0 mg ADM (solution B) per ml solvent. The solubility of CFMP was better in solvent B than in solution A. Completely dissolved CFMP from ADM was only obtained in the case of 5.0 mg ADM in 1.0 ml solution B. These conditions will be used in liquid chromatography experiments, the results of which will be reported later.

Actin, a possible quantitative indicator for the quality of meat products. II. Separation and determination of actin from a Guelders ring sausage.

Quality regulations of the Guelders ring sausage are applied in the Netherlands. One of the quality parameters is the content of CFMP (collagen-free muscle protein) in the product. The purpose of this research is to substitute the usual indirect method by a direct analytical method for CFMP. The proposed direct method is composed of separation and determination of actin. Actin was well separated from the sausage product by SDS-gel-filtration chromatography, which was checked by SDS-polyacrylamide-gel electrophoresis. Actin was determined by its 3-methylhistidine content, but this result was smaller than expected. It was caused by the presence of salt during the 3-methylhistidine analysis. Finally, a method for the determination of actin by 3-methylhistidine was developed for the direct procedure. The relations of 3 MH (3-methylhistidine) with respective CFMP and MP (muscle protein) are formulated. Both formulae give a reasonably good estimation of 3 MH, CFMP or MP, one of these parameters of the Guelders ring sausage being known.

A factorial analysis of water-binding properties and firmness of heated, comminuted pork liver and pork loin products as influenced by addition of sodium chloride and pH regulators.

Canned, pasteurized, comminuted pork liver and pork loin were used for a factorial study to evaluate the effects of the addition of sodium chloride (0 and 1·8%), acid and alkaline mono- and diphosphates (0 and 0·3% P(2)O(5)), acetic acid (0 and 0·25%), sodium acetate (0 and 0·63%) and glucono-delta-lactone (0 and 0·5%) on their water-binding properties and firmness. The water-binding properties were evaluated by measuring cooking losses (for both types of product) and by moisture release by centrifugation (for the liver products only). The liver products had much better water-binding abilities and were softer than the loin products. The interaction of salt and pH regulators also differed greatly from the interaction for the comminuted loins, resulting in a barely perceptible effect of the pH regulating compounds on the water-binding abilities of the salt-containing comminuted liver. The firmness of the salt-containing liver products was greatly reduced by the addition of acidulants. The loin products were normally affected by the compounds tested, with the exception of Na(4)P(2)O(7). The added amount of this diphosphate caused a considerable rise in the product pH, which resulted in a large reduction in cooking loss, thus leaving no possibility of an extra reduction by the combination of salt and Na(4)P(2)O(7).