Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage

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

Download Full-text

Using NMR to Forecast the Aptness for Freezing of Pork

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.460-461.225 ◽

2011 ◽

Vol 460-461 ◽

pp. 225-230

Author(s):

Xiao Ling Yu ◽

Xue Bin Li ◽

Liang Zhao ◽

Han Jun Ma ◽

Guang Hong Zhou

Keyword(s):

Chemical Shift ◽

Water Holding Capacity ◽

Ice Crystals ◽

Water Holding

NMR was used to investigate the chemical shift graphs of fresh pork at different time postmortem, and at the same time the ice crystals of meat freezing at different time postmortem were researched with SEM. The results showed there were significant (P＜0.05）correlation between distribution and size of ice crytals freezing at different time postmortem and the chemical shift graphs of fresh pork at different time postmortem different. Using chemical shift graphs of meat could forecast whether the meat was suitable for frozen processing, and also could forecast the water holding capacity of it.

Download Full-text

Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2013.07.012 ◽

2014 ◽

Vol 120 ◽

pp. 37-43 ◽

Cited By ~ 21

Author(s):

Javier Sánchez-Valencia ◽

Isabel Sánchez-Alonso ◽

Iciar Martinez ◽

Mercedes Careche

Keyword(s):

Kinetic Modeling ◽

Storage Time ◽

Frozen Storage ◽

Shear Resistance ◽

Water Holding Capacity ◽

Merluccius Merluccius ◽

Water Holding

Download Full-text

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.236-238.2647 ◽

2011 ◽

Vol 236-238 ◽

pp. 2647-2650

Author(s):

Guo Qin Liu ◽

Xiao Jun Liu ◽

Lin Li ◽

Bing Li

Keyword(s):

Functional Properties ◽

Freeze Drying ◽

Storage Time ◽

Emulsion Stability ◽

Foam Stability ◽

Wheat Gluten ◽

Frozen Storage ◽

Water Holding Capacity ◽

Emulsifying Capacity ◽

Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

Download Full-text