Ice structuring protein extract of Hordeum vulgare var. dolma grains reduces drip loss and loss of soluble vitamin content in peas during frozen storage

Cryobiology ◽  
2021 ◽  
Author(s):  
Prakriti Kashyap ◽  
Sanjay Kumar
Keyword(s):  
Hordeum Vulgare ◽  
Frozen Storage ◽  
Drip Loss ◽  
Protein Extract ◽  
Vitamin Content

scholarly journals Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus)

2020 ◽  
pp. 8-15
Author(s):  
Arjun Ghimire ◽  
Pawan Parajuli
Keyword(s):  
Broiler Chicken ◽  
Frozen Storage ◽  
Gallus Gallus ◽  
Gallus Domesticus ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Gallus Gallus Domesticus ◽  
Significant Difference ◽  
Water Holding

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

Different Temperatures of Frozen Storage Effects on Proteins of Crisp Grass Carp (Ctenopharyngodon idellus C.et V)

2013 ◽  
Vol 781-784 ◽  
pp. 1830-1834 ◽  
Author(s):  
Wan Ling Lin ◽  
Xian Qing Yang ◽  
Shu Xian Hao ◽  
Lai Hao Li ◽  
Xiao Hu ◽  
...  
Keyword(s):  
Grass Carp ◽  
Protein Solubility ◽  
Frozen Storage ◽  
Drip Loss ◽  
Texture Characteristics ◽  
Different Temperatures ◽  
Storage Effects ◽  
Lower Temperature ◽  
Induced Changes ◽  
Storage Temperatures

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.

Efficacy of genetic parameter estimation of pork loin quality of crossbred commercial pigs using technological quality measurements of frozen and unfrozen product

2018 ◽  
Vol 98 (3) ◽  
pp. 453-462 ◽  
Author(s):  
Huaigang Lei ◽  
Chunyan Zhang ◽  
Changxi Li ◽  
Graham S. Plastow ◽  
Heather L. Bruce
Keyword(s):  
Meat Quality ◽  
Genetic Parameter ◽  
Genetic Selection ◽  
Frozen Storage ◽  
Quality Characteristics ◽  
Drip Loss ◽  
Freezing And Thawing ◽  
Genetic Components ◽  
Pork Samples ◽  
Quality Measurements

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.

scholarly journals Superchilled, chilled and frozen storage of Atlantic mackerel ( Scomber scombrus ) fillets – changes in texture, drip loss, protein solubility and oxidation

2019 ◽  
Vol 54 (6) ◽  
pp. 2228-2235 ◽  
Author(s):  
Janna Cropotova ◽  
Revilija Mozuraityte ◽  
Inger B. Standal ◽  
Magnhild S. Grøvlen ◽  
Turid Rustad
Keyword(s):  
Protein Solubility ◽  
Frozen Storage ◽  
Drip Loss ◽  
Atlantic Mackerel ◽  
Scomber Scombrus

Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage

2021 ◽  
pp. 108201322110598
Author(s):  
Victor Vicent Matabura
Keyword(s):  
Ascorbic Acid ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Temperature Fluctuations ◽  
Quality Data ◽  
Drip Loss ◽  
Order Kinetic ◽  
Quality Changes ◽  
Water Displacement ◽  
Green Beans

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.

Vitamins in Meat, Influence of Chilling Rate and Frozen Storage on B-Complex Vitamin Content of Pork

1955 ◽  
Vol 3 (7) ◽  
pp. 603-605 ◽  
Author(s):  
B. D. Westerman ◽  
Bess Oliver ◽  
D. L. Mackintosh
Keyword(s):  
Frozen Storage ◽  
Vitamin Content

Ultrastructure of Plant Leaf Tissue Infected with Mite-Borne Viral-Like Pathogens

1970 ◽  
Vol 28 ◽  
pp. 178-179 ◽  
Author(s):  
O. E. Bradfute ◽  
R. E. Whitmoyer ◽  
L. R. Nault
Keyword(s):  
Triticum Aestivum ◽  
Zea Mays ◽  
Electron Microscope ◽  
Hordeum Vulgare ◽  
Microscope Study ◽  
Electron Microscope Study ◽  
Leaf Tissue ◽  
Leaf Ultrastructure ◽  
Double Membrane ◽  
Aceria Tulipae

A pathogen transmitted by the eriophyid mite, Aceria tulipae, infects a number of Gramineae producing symptoms similar to wheat spot mosaic virus (1). An electron microscope study of leaf ultrastructure from systemically infected Zea mays, Hordeum vulgare, and Triticum aestivum showed the presence of ovoid, double membrane bodies (0.1 - 0.2 microns) in the cytoplasm of parenchyma, phloem and epidermis cells (Fig. 1 ).

Ultrastructure and Senescence in an Achloroplastic Mutant of Hordeum vulgare L. cv. Dyan

1992 ◽  
Vol 50 (1) ◽  
pp. 844-845
Author(s):  
R.H.M. Cross ◽  
C.E.J. Botha ◽  
A.K. Cowan ◽  
B.J. Hartley
Keyword(s):  
Cell Wall ◽  
Hordeum Vulgare ◽  
Leaf Tissue ◽  
Ultrastructural Changes ◽  
Hordeum Vulgare L ◽  
Mesophyll Cells ◽  
Lethal Mutant ◽  
Cytoplasmic Matrix ◽  
Close Proximity ◽  
Pinocytotic Vesicles

Senescence is an ordered degenerative process leading to death of individual cells, organs and organisms. The detection of a conditional lethal mutant (achloroplastic) of Hordeum vulgare has enabled us to investigate ultrastructural changes occurring in leaf tissue during foliar senescence.Examination of the tonoplast structure in six and 14 day-old mutant tissue revealed a progressive degeneration and disappearance of the membrane, apparently starting by day six in the vicinity of the mitochondria associated with the degenerating proplastid (Fig. 1.) where neither of the plastid membrane leaflets is evident (arrows, Fig. 1.). At this stage there was evidence that the mitochondrial membranes were undergoing retrogressive changes, coupled with disorganization of cristae (Fig. 2.). Proplastids (P) lack definitive prolamellar bodies. The cytoplasmic matrix is largely agranular, with few endoplasmic reticulum (ER) cisternae or polyribosomal aggregates. Interestingly, large numbers of actively-budding dictysomes, associated with pinocytotic vesicles, were observed in close proximity to the plasmalemma of mesophyll cells (Fig. 3.). By day 14 however, mesophyll cells showed almost complete breakdown of subcellular organelle structure (Fig. 4.), and further evidence for the breakdown of the tonoplast. The final stage of senescence is characterized by the solubilization of the cell wall due to expression and activity of polygalacturonase and/or cellulose. The presence of dictyosomes with associated pinocytotic vesicles formed from the mature face, in close proximity to both the plasmalemma and the cell wall, would appear to support the model proposed by Christopherson for the secretion of cellulase. This pathway of synthesis is typical for secretory glycoproteins.

Stability of antioxidant vitamins in whole human blood during overnight storage at 4°C and frozen storage up to 6 months

2018 ◽  
Vol 88 (3-4) ◽  
pp. 151-157 ◽  
Author(s):  
Scott W. Leonard ◽  
Gerd Bobe ◽  
Maret G. Traber
Keyword(s):  
Ascorbic Acid ◽  
Whole Blood ◽  
Healthy Subjects ◽  
Frozen Storage ◽  
Blood Collection ◽  
Plasma Samples ◽  
Optimal Conditions ◽  
Plasma Ascorbic Acid ◽  
Blood Samples ◽  
Sample Handling

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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