Effects of Frozen Storage Temperature

1989 ◽  
pp. 79-90
Keyword(s):  
Storage Temperature ◽  
Frozen Storage

scholarly journals Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Biochemical Properties ◽  
Texture Profile ◽  
Low Temperature Storage ◽  
Different Temperatures ◽  
Temperature Storage

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.</p>

Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers

1984 ◽  
Vol 47 (4) ◽  
pp. 260-262 ◽  
Author(s):  
B. W. BERRY ◽  
K. F. LEDDY ◽  
C. A. ROTHENBERG
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Period ◽  
Developed Countries ◽  
Slow Surface ◽  
Plate Counts ◽  
Survival And Growth ◽  
High Storage ◽  
Storage Temperatures

Beef livers from freshly slaughtered cattle were inoculated with coagulase-positive Staphylococcus aureus and then placed in frozen storage. After 14 d of frozen storage, one-half of the livers were subjected to 21°C for 24 h followed by a 15-d period of storage at −1°C. The other livers were kept in frozen storage (−29°C) during this 15-d period after which all livers were subjected to either 10 or 21°C temperatures. S. aureus counts did not change during the 15-d storage period at −1°C, whereas aerobic plate counts (APC) increased by over 3 log10 cycles. The low storage temperature plus the growth of competitor bacteria most likely prevented S. aureus from proliferating. When all livers were subjected to 24 to 144 h of storage at either 10 or 21°C, those that had been subjected to 15 d of slow surface thawing displayed a lower S. aureus count and higher APC than livers subjected to rapid thawing followed by holding at the high temperatures. This may mean that if livers become contaminated with substantial numbers of S. aureus before freezing, then rapid thawing coupled with high storage temperatures (more typical of meat merchandising in less developed countries) could allow for rapid S. aureus growth before competitor organisms increase in numbers.

scholarly journals Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

2015 ◽  
Vol 35 (6) ◽  
pp. 793-799 ◽  
Author(s):  
Sung Hee Park ◽  
Yeon-Ji Jo ◽  
Ji-Yeon Chun ◽  
Geun-Pyo Hong ◽  
Munkhtugs Davaatseren ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Frozen Storage ◽  
Ice Cream

The Effect of Fluctuating vs. Constant Frozen Storage Temperature Regimes on Some Quality Parameters of Selected Food Products

LWT ◽  
2002 ◽  
Vol 35 (2) ◽  
pp. 190-200 ◽  
Author(s):  
Ronan Gormley ◽  
Thomas Walshe ◽  
Karen Hussey ◽  
Francis Butler
Keyword(s):  
Storage Temperature ◽  
Frozen Storage ◽  
Food Products ◽  
Quality Parameters ◽  
Temperature Regimes

DRIED WHOLE EGG POWDER: XXVI. SOME OBSERVATIONS ON THE QUALITY OF POWDER PREPARED FROM FROZEN, LIQUID EGG

1947 ◽  
Vol 25f (2) ◽  
pp. 173-179 ◽  
Author(s):  
Jesse A. Pearce ◽  
M. W. Thistle ◽  
H. Tessier ◽  
C. G. Layers
Keyword(s):  
Potassium Chloride ◽  
Chloride Solution ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Potassium Chloride Solution ◽  
Egg Powder ◽  
Drying Conditions ◽  
Whole Egg

Liquid from eggs of various qualities was frozen at −40° F. and stored at 10°, 0°, and −10° F. for 12 months. Powder produced from the defrosted samples was assessed by fluorescence and potassium chloride solution solubility measurements, which showed that liquid from musty or incubator reject eggs gave a less desirable powder than liquid from Grade A, Grade C, or cracked eggs; increase in time of frozen storage decreased the quality of the resulting powder; if frozen storage extended beyond six months, the lowest storage temperature was most desirable; and method of packaging (in Reynold's Metal A-10, or in wax paper with or without added ice) had no effect on the quality of the powder produced. If drying conditions were held constant, increased dilution of the defrosted egg before drying resulted in a poorer powder. It was shown that freezing or defrosting operations should be completed within about one hour.

scholarly journals Lifting and Overwinter Storage of White Pine in Southern Ontario

1985 ◽  
Vol 61 (6) ◽  
pp. 480-483 ◽  
Author(s):  
G. D. Racey ◽  
R. E. Hutchison ◽  
C. Glerum
Keyword(s):  
Cold Storage ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Field Performance ◽  
Pinus Strobus ◽  
Forest Tree ◽  
White Pine ◽  
Southern Ontario ◽  
Temperature Regimes ◽  
Survival And Growth

A fall lifting and overwinter storage trial on 3+0 white pine (Pinus strobus L.) was carried out at St. Williams forest tree nursery (42° 40′N, 80° 25′W) during two consecutive years to study: (1) the degree hardening day (DHD) requirement for lifting; and (2) the effect of different storage temperature regimes: cold (1-4 °C) and frozen (−3 °C) on the performance of stock stored overwinter. Field performance was best if lifting for overwinter storage was delayed until after an accumulation of 125 DHD which is less than that required farther north. In some instances, seedlings lifted very late in the year had reduced survival and growth in the following year. Seedlings were ready for cold storage before being ready for frozen storage. Frozen storage is preferred owing to molding problems associated with cold storage.

Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus )

2016 ◽  
Vol 51 (7) ◽  
pp. 1711-1720 ◽  
Author(s):  
Paulina E. Romotowska ◽  
Magnea G. Karlsdóttir ◽  
María Gudjónsdóttir ◽  
Hordur G. Kristinsson ◽  
Sigurjon Arason
Keyword(s):  
Storage Temperature ◽  
Frozen Storage ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Lipid Stability

Survival of Anisakis simplex in Arrowtooth Flounder (Atheresthes stomia) during Frozen Storage†

2005 ◽  
Vol 68 (7) ◽  
pp. 1441-1446 ◽  
Author(s):  
ANN M. ADAMS ◽  
MY N. TON ◽  
MARLEEN M. WEKELL ◽  
ALAN P. MACKENZIE ◽  
FAYE M. DONG
Keyword(s):  
Storage Temperature ◽  
Frozen Storage ◽  
Larval Survival ◽  
Anisakis Simplex ◽  
Holding Time ◽  
Naturally Occurring ◽  
Arrowtooth Flounder ◽  
Freezing Temperatures

Survival of naturally occurring larvae of Anisakis simplex in fresh arrowtooth flounder (Atheresthes stomia) was determined after storage for specified periods at four freezing temperatures. All larvae were killed by 96, 60, 12, and 9 h at temperatures of −15, −20, −30, and −40°C, respectively. The average percentages of live larvae per fillet at the next shortest holding time were as follows: 72 h at −15°C, 0 to 3%; 48 h at −20°C, 11 to 30%; 9 h at −30°C, 5%; and 6 h at −40°C, 0 to 3%. Larval survival was directly related to fillet thickness or weight (P ≤ 0.05). Larval death was directly correlated to freezing temperatures. Holding time necessary to kill larval nematodes decreased as storage temperature decreased.

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