Effect of frozen storage temperature on lipid stability of hepatopancreas of Eriocheir sinensis

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.

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Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.13218 ◽

2019 ◽

Vol 22 ◽

Author(s):

Nathália Miranda Coutinho ◽

Anna Carolina Vilhena da Cruz Silva Canto ◽

Eliane Teixeira Mársico ◽

Flávio Alves da Silva ◽

Luiz Antônio Moura Keller ◽

...

Keyword(s):

Fatty Acid ◽

Lipid Oxidation ◽

Nutritional Quality ◽

Frozen Storage ◽

Lipid Stability ◽

Acid Ratio ◽

Arapaima Gigas ◽

Malondialdehyde Content ◽

Atherogenicity Index ◽

Influence Of Temperature On

Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.

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Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers

Journal of Food Protection ◽

10.4315/0362-028x-47.4.260 ◽

1984 ◽

Vol 47 (4) ◽

pp. 260-262 ◽

Cited By ~ 2

Author(s):

B. W. BERRY ◽

K. F. LEDDY ◽

C. A. ROTHENBERG

Keyword(s):

Staphylococcus Aureus ◽

Storage Temperature ◽

Frozen Storage ◽

Storage Period ◽

Developed Countries ◽

Slow Surface ◽

Plate Counts ◽

Survival And Growth ◽

High Storage ◽

Storage Temperatures

Beef livers from freshly slaughtered cattle were inoculated with coagulase-positive Staphylococcus aureus and then placed in frozen storage. After 14 d of frozen storage, one-half of the livers were subjected to 21°C for 24 h followed by a 15-d period of storage at −1°C. The other livers were kept in frozen storage (−29°C) during this 15-d period after which all livers were subjected to either 10 or 21°C temperatures. S. aureus counts did not change during the 15-d storage period at −1°C, whereas aerobic plate counts (APC) increased by over 3 log10 cycles. The low storage temperature plus the growth of competitor bacteria most likely prevented S. aureus from proliferating. When all livers were subjected to 24 to 144 h of storage at either 10 or 21°C, those that had been subjected to 15 d of slow surface thawing displayed a lower S. aureus count and higher APC than livers subjected to rapid thawing followed by holding at the high temperatures. This may mean that if livers become contaminated with substantial numbers of S. aureus before freezing, then rapid thawing coupled with high storage temperatures (more typical of meat merchandising in less developed countries) could allow for rapid S. aureus growth before competitor organisms increase in numbers.

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Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2015.35.6.793 ◽

2015 ◽

Vol 35 (6) ◽

pp. 793-799 ◽

Cited By ~ 6

Author(s):

Sung Hee Park ◽

Yeon-Ji Jo ◽

Ji-Yeon Chun ◽

Geun-Pyo Hong ◽

Munkhtugs Davaatseren ◽

...

Keyword(s):

Storage Temperature ◽

Frozen Storage ◽

Ice Cream

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The Effect of Fluctuating vs. Constant Frozen Storage Temperature Regimes on Some Quality Parameters of Selected Food Products

LWT ◽

10.1006/fstl.2001.0837 ◽

2002 ◽

Vol 35 (2) ◽

pp. 190-200 ◽

Cited By ~ 56

Author(s):

Ronan Gormley ◽

Thomas Walshe ◽

Karen Hussey ◽

Francis Butler

Keyword(s):

Storage Temperature ◽

Frozen Storage ◽

Food Products ◽

Quality Parameters ◽

Temperature Regimes

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Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss)

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2010.538894 ◽

2011 ◽

Vol 20 (1) ◽

pp. 53-63 ◽

Cited By ~ 16

Author(s):

Maria G. Burgaard ◽

Bo M. Jørgensen

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Storage Temperature ◽

Frozen Storage ◽

Rainbow Trout Oncorhynchus Mykiss

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DRIED WHOLE EGG POWDER: XXVI. SOME OBSERVATIONS ON THE QUALITY OF POWDER PREPARED FROM FROZEN, LIQUID EGG

Canadian Journal of Research ◽

10.1139/cjr47f-020 ◽

1947 ◽

Vol 25f (2) ◽

pp. 173-179 ◽

Cited By ~ 1

Author(s):

Jesse A. Pearce ◽

M. W. Thistle ◽

H. Tessier ◽

C. G. Layers

Keyword(s):

Potassium Chloride ◽

Chloride Solution ◽

Storage Temperature ◽

Frozen Storage ◽

Potassium Chloride Solution ◽

Egg Powder ◽

Drying Conditions ◽

Whole Egg

Liquid from eggs of various qualities was frozen at −40° F. and stored at 10°, 0°, and −10° F. for 12 months. Powder produced from the defrosted samples was assessed by fluorescence and potassium chloride solution solubility measurements, which showed that liquid from musty or incubator reject eggs gave a less desirable powder than liquid from Grade A, Grade C, or cracked eggs; increase in time of frozen storage decreased the quality of the resulting powder; if frozen storage extended beyond six months, the lowest storage temperature was most desirable; and method of packaging (in Reynold's Metal A-10, or in wax paper with or without added ice) had no effect on the quality of the powder produced. If drying conditions were held constant, increased dilution of the defrosted egg before drying resulted in a poorer powder. It was shown that freezing or defrosting operations should be completed within about one hour.

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