CRYOPROTECTANTS PRESERVE QUALITY OF RESTRUCTURED TROUT PRODUCTS FOLLOWING FREEZE-THAW CYCLING

2005 ◽  
Vol 16 (4) ◽  
pp. 354-378 ◽  
Author(s):  
S. JITTINANDANA ◽  
P.B. KENNEY ◽  
S.D. SLIDER
Keyword(s):  
Freeze Thaw

Storage Life of Refrozen Silver Hake (Merluccius bilinearis) Processed as Fillets am Minced Flesh from Thawed, Stored, Round-Frozen Fish

1977 ◽  
Vol 34 (12) ◽  
pp. 2369-2373 ◽  
Author(s):  
Doris Fraser Hiltz ◽  
D. H. North ◽  
Barbara Smith Lall ◽  
R. A. Keith
Keyword(s):  
Key Words ◽  
Frozen Storage ◽  
Storage Life ◽  
Freeze Thaw ◽  
Acceptable Quality ◽  
Frozen Fish ◽  
Silver Hake ◽  
Merluccius Bilinearis ◽  
Protein Extractability

Refrozen silver hake (Merluccius bilinearis), processed as fillets and minced flesh after thawing of stored round fish that had been frozen within 14 h of capture, underwent rapid deterioration during storage at −18 °C compared with once-frozen control materials from the same lot of fish. The estimated maximum storage life of silver hake refrozen as fillets after 3 and 6 mo storage of the round fish at −25 °C was reduced to about 4.5 and 1 mo, respectively, from 10 mo for once-frozen control fillets. Quality of the refrozen materials immediately after thawing and refreezing was similar to that of the round-frozen fish, except after 6 mo, where some initial deterioration occurred, particularly in minced flesh. Minced flesh was more unstable in frozen storage than fillets. In all once- and twice-frozen materials, formation of dimethylamine occurred concomitantly with decrease in protein extractability. Round-frozen fish underwent no loss in protein extractability during 6 mo storage at −25 °C, but some lipid hydrolysis occurred. These results suggest that the freeze–thaw–refreeze process as applied to silver hake will yield a final product of acceptable quality provided that storage of the round fish does not exceed 3–4 mo and that the refrozen materials are marketed within a month after processing. Key words: silver hake, Merluccius bilinearis, refrozen storage, dimethylamine, minced flesh

scholarly journals Der Wärmehaushalt periglazialer Hochgebirgsböden – Zusammenhänge zwischen Bodentiefe und Frostwechseln (Nördlicher Tian Shan, Kasachstan)

2009 ◽  
Vol 58 (1) ◽  
pp. 70-85
Author(s):  
Henry Munack ◽  
Hilmar Schröder
Keyword(s):  
Ground Temperature ◽  
Temperature Measurements ◽  
High Mountains ◽  
Freeze Thaw ◽  
Periglacial Zone ◽  
Thermal Content ◽  
Tian Shan

Abstract. Ground temperature measurements have been carried out at eleven different sites of the Prokhodnaja valley in the high mountains of the Zailijskij Alatau (Northern Tian Shan, Kazakhstan) between the summers of 2003 and 2004. For this purpose the periglacial zone and adjacent altitudinal zones have been examined between 2,500 and 4,000 m asl with an equidistance of 250 m. The influences of the altitude, the exposure as well as the depth below the earth’s surface on the thermal content and condition of periglacial soils have been considered. The measurements provide useful information about the relations between quantity and quality of freeze-thaw action and the parameters mentioned above.

Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids

2020 ◽  
Vol 43 (11) ◽  
Author(s):  
Hongyao Jiang ◽  
Min Zhang ◽  
Yanan Sun ◽  
Bhesh Bhandari ◽  
Xi Wang
Keyword(s):  
Stability Control ◽  
Freeze Thaw

Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon

2020 ◽  
Vol 65 ◽  
pp. 102454 ◽  
Author(s):  
Jiaheng Li ◽  
Jiyong Shi ◽  
Xiaowei Huang ◽  
Xiaobo Zou ◽  
Zhihua Li ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Electric Field ◽  
Pulsed Electric Field ◽  
Freeze Thaw

Pilot-scale studies of sludge dewatering in a freezing bed

1991 ◽  
Vol 18 (4) ◽  
pp. 681-689 ◽  
Author(s):  
C. James Martel ◽  
Carl J. Diener
Keyword(s):  
New Hampshire ◽  
Pilot Scale ◽  
Operational Experience ◽  
Sludge Dewatering ◽  
Design Models ◽  
Freeze Thaw ◽  
Front End ◽  
Raw Wastewater ◽  
Aerobically Digested

In 1986, a pilot-scale sludge freezing bed was constructed at the U.S. Army Cold Regions Research and Engineering Laboratory in Hanover, New Hampshire, U.S.A. This bed was operated for the next three years using both anaerobically and aerobically digested sludges. Results indicate that both sludges were effectively dewatered by this process. The maximum depth of sludge frozen during this study was 1.14 m. The final solid contents were 39.3% and 24.5% for anaerobically digested and aerobically digested sludges respectively. The quality of the meltwater from the bed was similar to raw wastewater. The actual depth of sludge frozen and thawed in the bed during each year of operation was very close to that predicted by design models. Operational experience demonstrated the importance of a sand layer at the bottom of the bed for adequate drainage. Also, odors developed when the meltwater was allowed to accumulate in the bed. Odors were not a problem when the meltwater was drained away as quickly as it formed. Both sludges were easily removed with a front-end loader. Key words: sludge freezing bed, freeze–thaw conditioning, freeze–thaw separation, sludge dewatering, freezing bed.

The Impact of Repeated Freeze–Thaw Cycles on the Quality of Biomolecules in Four Different Tissues

2017 ◽  
Vol 15 (5) ◽  
pp. 475-483 ◽  
Author(s):  
Xiaoli Ji ◽  
Min Wang ◽  
Lingling Li ◽  
Fang Chen ◽  
Yanyang Zhang ◽  
...  
Keyword(s):  
Freeze Thaw ◽  
The Impact ◽  
Different Tissues

scholarly journals IMPACT OF AMPK ACTIVATOR METFORMIN ON SPERM QUALITY

2018 ◽  
Vol 15 (4) ◽  
pp. 605-615
Author(s):  
Nguyen Thi Mong Diep ◽  
Elisabeth Blesbois
Keyword(s):  
Sperm Motility ◽  
Acrosome Reaction ◽  
Positive Impact ◽  
Sperm Quality ◽  
Fluorescent Intensity ◽  
Freeze Thaw ◽  
The Media ◽  
Cryopreserved Sperm ◽  
Amp Activated Protein Kinase

Semen cryopreservation allows crucial management of animal genetic diversity. However, the freeze-thaw process causes biochemical and physical alterations, impairing sperm energy-dependent functions. Currently, many chemicals are added to the media to enhance frozen-thawed sperm quality during artificial insemination. The aims of this study was to determine the effects of Metformin (Metf) on fresh chicken sperm motility and ability to perform acrosome reaction, and to evaluate Metf’s effects on the functions of cryopreserved sperm. Chicken semen was diluted and incubated at 35°C in media supplemented with or without different doses of 5’-AMP-Activated Protein Kinase (AMPK) activator, Metf (0,5 to 5 mM). We then looked for the concentration improving the most sperm quality to use it in the cryopreservation media used for chicken sperm. Our results show that 1 mM Metf is the concentration giving the best results regarding sperm quality. AMPKα phosphorylation, viability, acrosome reaction ability (AR), and various motility parameters, were negatively affected by the freeze-thaw process, and that Metf partially restored them. Sperm quality improved (mean increased by 23% for motility, by 10% for viability) as well as AMPKα phosphorylation (mean increased by 30%). Moreover, fluorescent intensity levels of phospho-AMPK were also stronger with Metf than in the control. These results show that the presence of Metf in fresh semen has a positive impact on the quality of sperm and helps reducing the gradual decline in sperm motility caused by cryopreservation by partially restoring several essential sperm functions, and thus leads to a better overall quality of cryopreserved sperm.

scholarly journals The effect of repeated freeze-thaw cycles on the meat quality of rabbit

2018 ◽  
Vol 26 (2) ◽  
pp. 165 ◽  
Author(s):  
Zhaoming Wang ◽  
Z. He ◽  
Hongjun Li
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Carbonyl ◽  
Quality Parameters ◽  
Protein Carbonyl Content ◽  
Freeze Thaw ◽  
Rabbit Meat

<p>We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 <em>Longissimus thoracis et lumborum</em> muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The <em>Longissimus lumborum</em> muscles were used to determine meat quality parameters, while the <em>Longissimus thoracis</em> muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (<em>P</em>&lt;0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (<em>P</em>&lt;0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (<em>P</em>&lt;0.05), and non-haeme iron levels markedly increased (<em>P</em>&lt;0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.</p>

Sign in / Sign up

Export Citation Format

Share Document