Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage

1994 ◽  
Vol 64 (1) ◽  
pp. 23-29 ◽  
Author(s):  
C Fúster ◽  
G Préstamo ◽  
M P Cano
Author(s):  
Arjun Ghimire ◽  
Pawan Parajuli

Broiler chickens (Gallus gallus domesticus) were collected from local chicken suppliers of Dharan (26.8065° N, 87.2846° E), Nepal, and slaughtered to prepare the cut-up parts (breast, drumstick, dorso, wings, and thigh). They were vacuum packed in polythene bags and frozen stored (-21.5 ±3.5ºC) for 45 days to study the effect of frozen storage on the water holding capacity (WHC) of meat. Cooking loss, drip loss, and pH changes were analyzed at 5 days intervals during storage and the data were analyzed using Genstat® v 12.1.The cut-up parts showed a significant change (p<0.05) in pH, cooking loss, and drip loss during 45 days of frozen storage. The pH decreased while the drip loss and the cooking loss increased gradually upon storage. The pH was found to be varied among the cut-up parts with a minimum pH scale of 5.25 for wings, followed by 5.3 for thigh, at the end. The highest drip loss of 6.11% was observed in wings after 5 days of storage which ended up to 8.97% after 45 days of frozen storage while drumstick and thigh samples showed significantly lower drip loss of 6.02%, and 5.43% respectively. The change in cooking loss showed a similar pattern as that of drip loss with a significantly higher value of 37.36% in the breast while it showed no significant difference in drumstick, dorso, and thigh meat. Thus, the study reveals that freezing of broiler chicken meats for a prolonged period adversely affects the WHC of meat


2013 ◽  
Vol 781-784 ◽  
pp. 1830-1834 ◽  
Author(s):  
Wan Ling Lin ◽  
Xian Qing Yang ◽  
Shu Xian Hao ◽  
Lai Hao Li ◽  
Xiao Hu ◽  
...  

This article focused on the study of frozen storage temperatures effect on protein of crisp grass carp, and then induced changes of texture of crisp grass carp muscle. During frozen storage, lower temperature, better texture of crisp grass carp muscle. The little changes of texture characteristics of crisp grass carp were related to lower changes of drip loss, cooking loss, protein solubility and thermal stability. The results indicated that lower temperature of frozen storage was beneficial to maintain the mastication of crisp grass carp.


2001 ◽  
Vol 27 (3) ◽  
pp. 119-132 ◽  
Author(s):  
Atsuko TAKAHASHI ◽  
Sachiko OKUAHIMA ◽  
Hiromi KODAMA ◽  
Kiyoko YOSHIDA

2018 ◽  
Vol 98 (3) ◽  
pp. 453-462 ◽  
Author(s):  
Huaigang Lei ◽  
Chunyan Zhang ◽  
Changxi Li ◽  
Graham S. Plastow ◽  
Heather L. Bruce

Meat quality characteristics have been measured on fresh and previously frozen meat as part of genetic studies, but freezing of meat may alter its quality characteristics and, therefore, the relationships between genetic components and meat quality measurements. Pork color, pH, and drip loss measurements performed on longissimus dorsi from the carcasses of 2027 crossbred commercial pigs when either fresh or thawed after frozen storage were used to estimate genetic parameters using a bivariate animal model in ASReml. Meat quality traits measured before and after freezing and thawing were significantly (P < 0.0001) different from each other and intramuscular crude fat content exerted a large effect on the magnitude of change in L* (lightness) and b* (yellowness). Meat quality measurements of fresh pork were moderately to highly heritable except for b* and pH, with heritability estimates for L*, pH, and drip loss greater when measured on fresh rather than frozen-thawed samples. Considering heritability and genetic correlation results, we concluded that whilst either fresh or frozen-thawed pork samples can be used for fresh pork L*, a* (redness), and b* measurements, pH, and possibly drip loss should be measured in fresh pork samples rather than in those that have been frozen-thawed during genetic selection for fresh pork quality.


2019 ◽  
Vol 54 (6) ◽  
pp. 2228-2235 ◽  
Author(s):  
Janna Cropotova ◽  
Revilija Mozuraityte ◽  
Inger B. Standal ◽  
Magnhild S. Grøvlen ◽  
Turid Rustad

1977 ◽  
Vol 34 (2) ◽  
pp. 209-214 ◽  
Author(s):  
D. H. Shaw ◽  
J. R. Botta

Male capelin (Mallotus villosus) from a spawning inshore stock were held whole in block frozen format −23 °C without the benefit of special protective treatments. The results indicated an exceptional storage life of the samples, with no development of oxidative rancidity as monitored by organoleptic analysis, although TBA data did indicate this possibility. For many variables, the major chemical and sensory changes appeared to occur as a result of freezing and thawing, rather than as a result of frozen storage; changes were fastest during the first 6 wk. Because of the high sensory scores, it was difficult to correlate most chemical tests and organoleptic changes, though the relationship of texture scores to EPN and FFA values was significant [Formula: see text]. Sensory analyses showed that, after 2 yr, the samples were still fully acceptable.


2021 ◽  
pp. 108201322110598
Author(s):  
Victor Vicent Matabura

The quality of vegetables during frozen storage and distribution chain is affected by fluctuating temperature regimes. The temperature variations influence ice-water displacement due to ice crystal growth and ice-sublimation. Hence, the description of quality changes of frozen vegetables during temperature fluctuations is indispensable in the frozen food industry. In this context, frozen carrots and green beans were stored under four different temperatures: −8 °C ± 3 °C, −12 °C ± 3 °C, −18 °C ± 3 °C and −23 °C ± 3 °C for 12 months. In each storage condition, two different partitions were created to achieve different amplitudes of temperature fluctuations, namely low (±0.3 °C) and large (±2 °C). The evolution of frost forming and drip loss in green beans and carrots were analysed in addition to the changes of ascorbic acid in green beans. The results indicated that high mean storage temperature and large amplitude of fluctuation significantly affect the quality indicators. The quality data for drip loss and ascorbic acid were fitted to a first-order kinetic model. An Arrhenius model was applied to describe the temperature dependency by incorporating the temperature fluctuation scenarios. A simplified physical model was used to simulate frost formation during frozen storage in green beans and carrots. Finally, the models were validated using the data collected at −18 °C and −12 °C with low and large amplitudes of fluctuation.


2018 ◽  
Vol 88 (3-4) ◽  
pp. 151-157 ◽  
Author(s):  
Scott W. Leonard ◽  
Gerd Bobe ◽  
Maret G. Traber

Abstract. To determine optimal conditions for blood collection during clinical trials, where sample handling logistics might preclude prompt separation of erythrocytes from plasma, healthy subjects (n=8, 6 M/2F) were recruited and non-fasting blood samples were collected into tubes containing different anticoagulants (ethylenediaminetetra-acetic acid (EDTA), Li-heparin or Na-heparin). We hypothesized that heparin, but not EDTA, would effectively protect plasma tocopherols, ascorbic acid, and vitamin E catabolites (α- and γ-CEHC) from oxidative damage. To test this hypothesis, one set of tubes was processed immediately and plasma samples were stored at −80°C, while the other set was stored at 4°C and processed the following morning (~30 hours) and analyzed, or the samples were analyzed after 6 months of storage. Plasma ascorbic acid, as measured using HPLC with electrochemical detection (LC-ECD) decreased by 75% with overnight storage using EDTA as an anticoagulant, but was unchanged when heparin was used. Neither time prior to processing, nor anticoagulant, had any significant effects upon plasma α- or γ-tocopherols or α- or γ-CEHC concentrations. α- and γ-tocopherol concentrations remained unchanged after 6 months of storage at −80°C, when measured using either LC-ECD or LC/mass spectrometry. Thus, refrigeration of whole blood at 4°C overnight does not change plasma α- or γ-tocopherol concentrations or their catabolites. Ascorbic acid is unstable in whole blood when EDTA is used as an anticoagulant, but when whole blood is collected with heparin, it can be stored overnight and subsequently processed.


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