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

2021 ◽  
Author(s):  
Yuduan Diao ◽  
Xinyi Cheng ◽  
Lishi Wang ◽  
Wenshui Xia
Keyword(s):  
Grass Carp ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Ice Crystals ◽  
Water Migration ◽  
Immersion Freezing ◽  
Water Holding

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

Using NMR to Forecast the Aptness for Freezing of Pork

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.

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

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.

Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage

2008 ◽  
Vol 73 (4) ◽  
pp. E162-E168 ◽  
Author(s):  
Y.S. Lee ◽  
A. Saha ◽  
R. Xiong ◽  
C.M. Owens ◽  
J.F. Meullenet
Keyword(s):  
Frozen Storage ◽  
Water Holding Capacity ◽  
Broiler Breast ◽  
Water Holding

Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel

LWT ◽  
2021 ◽  
pp. 111919
Author(s):  
Cikun Liu ◽  
Wenxie Li ◽  
Boyan Lin ◽  
Shumin Yi ◽  
Beibei Ye ◽  
...  
Keyword(s):  
Grass Carp ◽  
Comprehensive Analysis ◽  
Water Holding Capacity ◽  
Surimi Gel ◽  
Water Rinsing ◽  
Water Holding
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