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

2014 ◽  
Vol 120 ◽  
pp. 37-43 ◽  
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

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.

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

scholarly journals Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

2010 ◽  
Vol 8 (1) ◽  
pp. 26
Author(s):  
E P Samodra ◽  
H Cahyono
Keyword(s):  
Ascorbic Acid ◽  
Beef Cattle ◽  
Storage Time ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Storage Duration ◽  
Physical Quality ◽  
And Storage ◽  
Water Holding

<p>The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

scholarly journals Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

2020 ◽  
Vol 23 ◽  
Author(s):  
Daniel Castañeda Valbuena ◽  
Sandy Luz Ovando Chacón ◽  
Ana Carolina Torregroza-Espinosa ◽  
Héctor Suárez Mahecha
Keyword(s):  
Human Health ◽  
Cold Storage ◽  
Storage Time ◽  
Vacuum Packaging ◽  
Water Holding Capacity ◽  
Vacuum Pressure ◽  
Water Holding

Abstract This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamú’s water holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamú fillets properties.

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

Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle1

1984 ◽  
Vol 47 (4) ◽  
pp. 316-320 ◽  
Author(s):  
J. C. KUO ◽  
H. W. OCKERMAN
Keyword(s):  
Nitrogen Content ◽  
Soluble Protein ◽  
Storage Time ◽  
Water Holding Capacity ◽  
Protein Nitrogen ◽  
Ph Values ◽  
Freeze Dried ◽  
And Storage ◽  
Water Holding ◽  
Glycolysis Process

The water-holding capacity (WHC) of frozen and reconstituted lyophilized (freeze-dried) beef (both pre- and post-rigor) increased (P&lt;0.05) with the increase in salt levels (0, 2 and 4%). Freeze-dried and reconstituted beef had lower (P&lt;0.05) WHC than the frozen control at all salt levels tested. The freeze-drying process may damage some of the beef muscle proteins. The WHC of the freeze-dried beef (both pre- and post-rigor) decreased (P&lt;0.05) with the increase of storage time (10 weeks). Salt (2 and 4%) retarded the glycolysis process in the pre-rigor frozen and freeze-dried beef as indicated by higher (P&lt;0.05) pH values than the post-rigor frozen and freeze-dried beef. The addition of salt (0, 2 and 4%) increased (P&lt;0.05) the extractable soluble protein nitrogen content in the prerigor frozen beef and decreased (P&lt;0.05) the soluble protein nitrogen content in the post-rigor frozen beef. The pre-rigor freeze-dried beef with 2% salt contained (P&lt;0.05) more extractable soluble protein nitrogen than the other two pre-rigor freeze-dried groups (0 and 4% salt). The pre-rigor beef contained more (P&lt;0.05) extractable soluble protein nitrogen than the post-rigor beef at the three different salt levels (0, 2 and 4%) during the 15 weeks of storage.

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