Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

2021 ◽  
Author(s):  
Simran Arora ◽  
Rajpreet Kaur Goraya ◽  
Saleem Siddiqui ◽  
Rakesh Gehlot
Keyword(s):  
Frozen Storage ◽  
Enzymatic Browning ◽  
Short Term ◽  
Microbiological Characteristics

The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage)

2005 ◽  
Vol 221 (1-2) ◽  
pp. 132-144 ◽  
Author(s):  
María Beatriz Sousa ◽  
Wenceslao Canet ◽  
María Dolores Alvarez ◽  
María Estrella Tortosa
Keyword(s):  
Frozen Storage ◽  
Short Term

scholarly journals Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3158
Author(s):  
David Oppong ◽  
Worawan Panpipat ◽  
Ling-Zhi Cheong ◽  
Manat Chaijan
Keyword(s):  
Fatty Acid Content ◽  
Frozen Storage ◽  
Storage Period ◽  
Plate Count ◽  
Cooking Methods ◽  
Microbiological Characteristics ◽  
Yellow Color ◽  
Frozen Fish ◽  
Storage Times ◽  
Carbohydrate Contents

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

Long- and short-term in vitro D-dimer stability measured with INNOVANCE D-Dimer

2010 ◽  
Vol 103 (02) ◽  
pp. 461-465 ◽  
Author(s):  
Martina Böhm-Weigert ◽  
Thomas Wissel ◽  
Heidrun Muth ◽  
Bettina Kemkes-Matthes ◽  
Dirk Peetz
Keyword(s):  
Frozen Storage ◽  
Percentage Change ◽  
Short Term ◽  
Term Stability ◽  
Long Term Stability ◽  
Repeated Freezing ◽  
The Mean ◽  
D Dimer

Summary In vitro D-dimer stability in plasma is widely assumed, but has not yet been documented by systematic studies using samples covering a wide range of D-dimer. We investigated the short- and long-term stability of D-dimer in clinical citrated plasma samples with normal and pathological levels. The short-term stability was analysed by measuring D-dimer fresh, after storage of plasma for 4 hours at room temperature (RT) and after an additional 24 h storage at +2 to +8°C (n=40). Long-term stability samples (n=40) were measured fresh and after storage for 19, 25 and 36 months at ≤-60°C. The effect of repeated freezing was analysed by measuring samples (n=50) fresh and after four consecutive freeze-thaw cycles. D-dimer was measured on the BCS System using the INNOVANCE D-Dimer assay (Siemens Healthcare Diagnostics Products GmbH, Marburg, Germany). D-dimer values at baseline ranged from 0.23–22.2 mg/l FEU. The mean percentage change after storage for 4 hours at RT and additional 24 hours at +2 to +8°C was +3.8% and +2.7%, respectively. The mean percentage change after frozen storage for 19, 25 and 36 months at ≤-60°C was –11.7%, –4.8% and –9.3%, respectively. The small decrease of D-dimer values after frozen storage was not time-dependent. Repeated freezing did not significantly alter D-dimer values (mean change ≤5%). The data demonstrate stability of D-dimer in plasma prior to freezing for up to 4 hours at RT and for up to 24 hours at +2 to +8°C as well as in plasma stored for up to three years at ≤-60°C.

Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111029
Author(s):  
Jun Qi ◽  
Ying Xu ◽  
Wenwen Zhang ◽  
Xiaofei Xie ◽  
Guoyuan Xiong ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Chicken Meat ◽  
Short Term

scholarly journals Liquid and Frozen Storage of Agouti (Dasyprocta leporina) Semen Extended with UHT Milk, Unpasteurized Coconut Water, and Pasteurized Coconut Water

2011 ◽  
Vol 2011 ◽  
pp. 1-5 ◽  
Author(s):  
W. M. Mollineau ◽  
A. O. Adogwa ◽  
G. W. Garcia
Keyword(s):  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Coconut Water ◽  
Short Term ◽  
Uht Milk ◽  
Storage Method ◽  
Progressive Motility ◽  
Liquid Storage ◽  
And Storage ◽  
Term Storage

This study evaluated the effects of semen extension and storage on forward progressive motility % (FPM%) in agouti semen. Three extenders were used; sterilized whole cow's milk (UHT Milk), unpasteurized (CW) and pasteurized coconut water (PCW), and diluted to 50, 100, 150, and 200 × 106spermatozoa/ml. Experiment 1: 200 ejaculates were extended for liquid storage at 5∘C and evaluated every day for 5 days to determine FPM% and its rate of deterioration. Experiment 2: 150 ejaculates were extended for storage as frozen pellets in liquid nitrogen at −195∘C, thawed at 30∘to 70∘C for 20 to 50 seconds after 5 days and evaluated for FPM% and its rate of deterioration. Samples treated with UHT milk and storage at concentrations of 100 × 106spermatozoa/ml produced the highest means for FPM% and the slowest rates of deterioration during Experiment 1. During Experiment 2 samples thawed at 30∘C for 20 seconds exhibited the highest means for FPM% (12.18 ± 1.33%), 85% rate of deterioration. However, samples were incompletely thawed. This was attributed to the diameter of the frozen pellets which was 1 cm. It was concluded that the liquid storage method was better for short term storage.

Effect of freezing and frozen storage on the physicochemical, organoleptic and microbiological characteristics of a semi-hard ewes' milk cheese

1994 ◽  
Vol 61 (1) ◽  
pp. 133-142 ◽  
Author(s):  
Javier Fontecha ◽  
Carmen Peláez ◽  
Manuela Juárez ◽  
M. Carmen Martín-Hernández
Keyword(s):  
Water Activity ◽  
Frozen Storage ◽  
Sensory Properties ◽  
Microbial Flora ◽  
Amino Groups ◽  
Ripening Period ◽  
Microbiological Characteristics ◽  
Freezing Condition ◽  
Water Holding ◽  
Control Batch

SummaryPhysicochemical, organoleptic and microbiological characteristics of semi-hard ewes' milk cheeses, frozen immediately after manufacture under two different conditions at −35 and −80°C and stored at −20°C for 4 months, were studied during subsequent ripening. Frozen storage after either freezing condition did not result in marked alterations in overall composition or rheological and sensory properties of the cheeses after 45 d ripening. Water activity decreased over the ripening period and this decrease was more pronounced in the frozen batches. The water-holding capacities of the protein in the frozen cheese batches were higher than for the control batch. The level of proteolysis, estimated from the level of amino groups, was higher in the previously frozen cheese. Freezing also reduced the viability of the microbial flora in the cheese. The differences in these characteristics for the two freezing conditions were not significant.

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