The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs

The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C, -55°C, -65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca2+ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca2+ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P < 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 days, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca2+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.

Download Full-text

Changes in Quality of All-Beef and Soy-Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time

Journal of Food Science ◽

10.1111/j.1365-2621.1990.tb01559.x ◽

1990 ◽

Vol 55 (4) ◽

pp. 893-897 ◽

Cited By ~ 14

Author(s):

B.W. BERRY

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Frozen Storage ◽

Freezing Rate ◽

And Storage

Download Full-text

Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage

Agricultural and Food Science ◽

10.23986/afsci.71736 ◽

1969 ◽

Vol 41 (3) ◽

pp. 160-164

Author(s):

Elina Varesmaa ◽

Jorma J. Laine ◽

F. P. Niinivaara

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Rainbow Trout ◽

Acid Composition ◽

Storage Time ◽

Frozen Storage ◽

Organoleptic Quality ◽

Polyethylene Bags ◽

Better Than

Rainbow trouts were frozen at –40° C and stored either glazed with water or vacuum packed in polyethylene bags at –18°and –32° C. During the storage time the quality of the fish was tested both organoleptically and by determining the fatty acid composition of the lipids. It was found that the fish were organoleptically uneatable after three months of storage. At –32° C the fish kept their organoleptic quality somewhat better than at –18° C. There were no important differences between the two packing systems used. The fatty acid analyses gave comparable results in all instances and probably changes in the proteins during frozen storage are more significant than changes in the lipids and are mostly responsible for the lowering in quality of frozen rainbow trout.

Download Full-text

The Effect of Storage on Natural Formaldehyde and Deterioration Quality of Greater Lizardfish (Saurida tumbil)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v22i3.29123 ◽

2019 ◽

Vol 22 (3) ◽

pp. 535-547

Author(s):

Umi Anissah ◽

Giri Rohmad Barokah ◽

Farida Ariyani

Keyword(s):

Storage Time ◽

Ph Value ◽

Frozen Storage ◽

N Content ◽

Formaldehyde Content ◽

Quality Deterioration ◽

Spoilage Bacteria ◽

Organoleptic Score ◽

Total Bacteria

Greater lizardfish (Saurida tumbil) is known to contain endogenous formaldehyde content. Formaldehyde can kill spoilage bacteria, pathogens, and molds. However, this compound is also carcinogenic. The present research was conducted to determine the profile of endogenous formaldehyde and deterioration in the quality deterioration of greater lizardfish during frozen storage. The sample was provided from TPI Cituis, Tangerang, Banten. Sampling and analysis to determine the formaldehyde profile and fish deterioration were conducted once in a month for four months. The samples were then analyzed for formaldehyde profiles (formaldehyde, TMA, TMAO, and DMA) and quality deterioration profiles (TVB-N, acidity, TPC, and organoleptic plates). The results showed that greater lizardfish had 8.62±3.4 ppm formaldehyde content, which increased in the first-month storage and then decreased in subsequent months. The content of TMA and TMAO increased during frozen storage. Greater lizardfish quality deterioration analysis during storage showed the increasing of TVB-N content. Based on the organoleptic score, greater lizardfish can be stored for up to three months. The pH value and total bacteria of greater lizardfish increased in line with storage time.

Download Full-text

Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage

LWT ◽

10.1016/j.lwt.2020.109606 ◽

2020 ◽

Vol 130 ◽

pp. 109606

Author(s):

Liu Shi ◽

Tao Yin ◽

Guangquan Xiong ◽

Anzi Ding ◽

Xin Li ◽

...

Keyword(s):

Physicochemical Properties ◽

Channel Catfish ◽

Storage Time ◽

Frozen Storage ◽

And Storage

Download Full-text

Influence of Previous Washing Process and Storage Time on Chemical Composition and Sensory Quality of Thai Pangas (Pangasius sutchi) Minced Muscle During Frozen Storage

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2013.845807 ◽

2014 ◽

Vol 25 (3) ◽

pp. 288-298

Author(s):

Ranendra K. Majumdar ◽

Sujata Debbarma ◽

Prasenjit Pal

Keyword(s):

Chemical Composition ◽

Storage Time ◽

Sensory Quality ◽

Frozen Storage ◽

Washing Process ◽

Minced Muscle ◽

And Storage ◽

Pangasius Sutchi

Download Full-text

Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

Journal of Food Research ◽

10.5539/jfr.v5n5p32 ◽

2016 ◽

Vol 5 (5) ◽

pp. 32

Author(s):

Wendy L. Lizárraga-Mata ◽

Celia Olivia García-Sifuentes ◽

Susana M. Scheuren-Acevedo ◽

María E. Lugo-Sánchez ◽

Libertad Zamorano-García ◽

...

Keyword(s):

Oreochromis Niloticus ◽

Proximate Composition ◽

Storage Time ◽

Frozen Storage ◽

Storage Period ◽

Microbial Load ◽

The Stability ◽

Sensorial Analyses

Mince obtained from tilapia (Oreochromis niloticus) (backbone) was evaluated; the effect of washing and the addition of a commercial cryoprotectant on the quality of the mince obtained were also assessed. Physicochemical, microbiological and sensorial analyses were carried out at 0, 15, 30, 45, 60, 90, 120 and 180 days of frozen storage (-20 ºC). During washing treatment 91% of lipids was removed from the mince (p<0.05). The proximal composition was stable during the storage time (p>0.05). Parameters such as L* and “θ” increased while a*, b*, chroma and TBARS decreased due to the washing treatment (p<0.05). The cryoprotectant effect resulted in a decrease of L*, “θ” (Hue) and TBARS (p<0.05). The addition of the cryoprotectant caused a significant decrease of L*, “θ” and TBARS. During the storage period, the proximate composition was stable and the microbial load remained below the official limits. The panelists detected changes on the odor, color and texture in the mince evaluated. Results suggest that the washing treatment improved the stability of the mince compared to the addition of cryoprotectant.

Download Full-text