Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

2021 ◽  
pp. 101180
Author(s):  
Binle Zhang ◽  
Jacob Ojobi Omedi ◽  
Jianxian Zheng ◽  
Weining Huang ◽  
Chunli Jia ◽  
...  
Keyword(s):  
Protein Matrix ◽  
Freeze Thaw ◽  
Red Bean ◽  
Weissella Confusa

Storage Life of Refrozen Silver Hake (Merluccius bilinearis) Processed as Fillets am Minced Flesh from Thawed, Stored, Round-Frozen Fish

1977 ◽  
Vol 34 (12) ◽  
pp. 2369-2373 ◽  
Author(s):  
Doris Fraser Hiltz ◽  
D. H. North ◽  
Barbara Smith Lall ◽  
R. A. Keith
Keyword(s):  
Key Words ◽  
Frozen Storage ◽  
Storage Life ◽  
Freeze Thaw ◽  
Acceptable Quality ◽  
Frozen Fish ◽  
Silver Hake ◽  
Merluccius Bilinearis ◽  
Protein Extractability

Refrozen silver hake (Merluccius bilinearis), processed as fillets and minced flesh after thawing of stored round fish that had been frozen within 14 h of capture, underwent rapid deterioration during storage at −18 °C compared with once-frozen control materials from the same lot of fish. The estimated maximum storage life of silver hake refrozen as fillets after 3 and 6 mo storage of the round fish at −25 °C was reduced to about 4.5 and 1 mo, respectively, from 10 mo for once-frozen control fillets. Quality of the refrozen materials immediately after thawing and refreezing was similar to that of the round-frozen fish, except after 6 mo, where some initial deterioration occurred, particularly in minced flesh. Minced flesh was more unstable in frozen storage than fillets. In all once- and twice-frozen materials, formation of dimethylamine occurred concomitantly with decrease in protein extractability. Round-frozen fish underwent no loss in protein extractability during 6 mo storage at −25 °C, but some lipid hydrolysis occurred. These results suggest that the freeze–thaw–refreeze process as applied to silver hake will yield a final product of acceptable quality provided that storage of the round fish does not exceed 3–4 mo and that the refrozen materials are marketed within a month after processing. Key words: silver hake, Merluccius bilinearis, refrozen storage, dimethylamine, minced flesh

scholarly journals Der Wärmehaushalt periglazialer Hochgebirgsböden – Zusammenhänge zwischen Bodentiefe und Frostwechseln (Nördlicher Tian Shan, Kasachstan)

2009 ◽  
Vol 58 (1) ◽  
pp. 70-85
Author(s):  
Henry Munack ◽  
Hilmar Schröder
Keyword(s):  
Ground Temperature ◽  
Temperature Measurements ◽  
High Mountains ◽  
Freeze Thaw ◽  
Periglacial Zone ◽  
Thermal Content ◽  
Tian Shan

Abstract. Ground temperature measurements have been carried out at eleven different sites of the Prokhodnaja valley in the high mountains of the Zailijskij Alatau (Northern Tian Shan, Kazakhstan) between the summers of 2003 and 2004. For this purpose the periglacial zone and adjacent altitudinal zones have been examined between 2,500 and 4,000 m asl with an equidistance of 250 m. The influences of the altitude, the exposure as well as the depth below the earth’s surface on the thermal content and condition of periglacial soils have been considered. The measurements provide useful information about the relations between quantity and quality of freeze-thaw action and the parameters mentioned above.

CRYOPROTECTANTS PRESERVE QUALITY OF RESTRUCTURED TROUT PRODUCTS FOLLOWING FREEZE-THAW CYCLING

2005 ◽  
Vol 16 (4) ◽  
pp. 354-378 ◽  
Author(s):  
S. JITTINANDANA ◽  
P.B. KENNEY ◽  
S.D. SLIDER
Keyword(s):  
Freeze Thaw

Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids

2020 ◽  
Vol 43 (11) ◽  
Author(s):  
Hongyao Jiang ◽  
Min Zhang ◽  
Yanan Sun ◽  
Bhesh Bhandari ◽  
Xi Wang
Keyword(s):  
Stability Control ◽  
Freeze Thaw

Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon

2020 ◽  
Vol 65 ◽  
pp. 102454 ◽  
Author(s):  
Jiaheng Li ◽  
Jiyong Shi ◽  
Xiaowei Huang ◽  
Xiaobo Zou ◽  
Zhihua Li ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Electric Field ◽  
Pulsed Electric Field ◽  
Freeze Thaw

Effects of Added Water Amount and Yeast Type in Formulation on the Quality of Fermented Frozen Dough of Pocket Bread with Red Bean Paste

2019 ◽  
Vol 35 (03) ◽  
pp. 262-270
Author(s):  
Yuxia Zhao ◽  
Yujin Moon ◽  
Woosung Bae ◽  
Choongwoo Nam ◽  
Meera Kweon
Keyword(s):  
Frozen Dough ◽  
Added Water ◽  
Red Bean ◽  
Water Amount

Structure, Deposition and Quality of Oyster Shell (Ostrea virginica Gmelin)

1944 ◽  
Vol 6c (3) ◽  
pp. 209-216 ◽  
Author(s):  
J. C. Medcof
Keyword(s):  
Specific Gravity ◽  
Late Summer ◽  
Oyster Shell ◽  
High Water ◽  
High Water Content ◽  
Functional Importance ◽  
Protein Matrix ◽  
Before And After ◽  
Porous Mass

Low quality shells are easily broken, have a high water content and low specific gravity, and contain little pearly and much chalky material. Pearly shell is secreted throughout the season before and after the chalk which it incloses. Chalky areas occur in all shells, have functional importance, are commonest in oysters that are poorest in late summer and are regular in their order of appearance and position on the shell. They are composed of large vertical calcite crystals in a porous mass of smaller crystals with a protein matrix.

Pilot-scale studies of sludge dewatering in a freezing bed

1991 ◽  
Vol 18 (4) ◽  
pp. 681-689 ◽  
Author(s):  
C. James Martel ◽  
Carl J. Diener
Keyword(s):  
New Hampshire ◽  
Pilot Scale ◽  
Operational Experience ◽  
Sludge Dewatering ◽  
Design Models ◽  
Freeze Thaw ◽  
Front End ◽  
Raw Wastewater ◽  
Aerobically Digested

In 1986, a pilot-scale sludge freezing bed was constructed at the U.S. Army Cold Regions Research and Engineering Laboratory in Hanover, New Hampshire, U.S.A. This bed was operated for the next three years using both anaerobically and aerobically digested sludges. Results indicate that both sludges were effectively dewatered by this process. The maximum depth of sludge frozen during this study was 1.14 m. The final solid contents were 39.3% and 24.5% for anaerobically digested and aerobically digested sludges respectively. The quality of the meltwater from the bed was similar to raw wastewater. The actual depth of sludge frozen and thawed in the bed during each year of operation was very close to that predicted by design models. Operational experience demonstrated the importance of a sand layer at the bottom of the bed for adequate drainage. Also, odors developed when the meltwater was allowed to accumulate in the bed. Odors were not a problem when the meltwater was drained away as quickly as it formed. Both sludges were easily removed with a front-end loader. Key words: sludge freezing bed, freeze–thaw conditioning, freeze–thaw separation, sludge dewatering, freezing bed.

Sign in / Sign up

Export Citation Format

Share Document