Biochemical, microbial and textural quality changes in rohu protein isolates supplemented pangas mince sausages packed in LDPE and Cellulose casing during frozen storage

2021 ◽  
Author(s):  
Vijay Kumar Reddy Surasani ◽  
C.V. Raju ◽  
Arashdeep Singh
Keyword(s):  
Frozen Storage ◽  
Quality Changes ◽  
Protein Isolates ◽  
Textural Quality

Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material

2021 ◽  
Author(s):  
Vijay Kumar Reddy Surasani ◽  
C. V. Raju ◽  
Arashdeep Singh ◽  
Sagar Joshi
Keyword(s):  
Frozen Storage ◽  
Quality Changes ◽  
Protein Isolates

Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage

2000 ◽  
Vol 65 (1) ◽  
pp. 151-154 ◽  
Author(s):  
V. Suvanich ◽  
D.L. Marshall ◽  
M.L. Jahncke
Keyword(s):  
Channel Catfish ◽  
Frozen Storage ◽  
Quality Changes ◽  
Color Quality

Quality changes during iced and frozen storage of tuna flesh treated with carbon monoxide gas

2020 ◽  
Vol 6 (3) ◽  
Author(s):  
C.-J. Chow ◽  
P.-P. Hsieh ◽  
M.-L. Tsai ◽  
Y.-J. Chu
Keyword(s):  
Carbon Monoxide ◽  
Frozen Storage ◽  
Quality Changes

Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage

2020 ◽  
Vol 43 (10) ◽  
Author(s):  
Xian‐Xian Li ◽  
Jin‐Hong Zhao ◽  
Yu Zhang ◽  
Hong‐Wei Xiao ◽  
Shyam S. Sablani ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Ice Crystals ◽  
Quality Changes ◽  
Water Mobility

scholarly journals Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

2019 ◽  
Vol 9 (18) ◽  
pp. 3847 ◽  
Author(s):  
Mingtang Tan ◽  
Peiyun Li ◽  
Wenhui Yu ◽  
Jinfeng Wang ◽  
Jing Xie
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Shelf Life ◽  
Fluorescence Intensity ◽  
Frozen Storage ◽  
Intrinsic Fluorescence ◽  
Quality Changes ◽  
Low Field ◽  
Lf Nmr

This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.

Cryoprotectant Effects during Short Time Frozen Storage of Chicken Myofibrillar Protein Isolates

1993 ◽  
Vol 58 (2) ◽  
pp. 274-277 ◽  
Author(s):  
T.G. UIJTTENBOOGAART ◽  
T.L. TRZISZKA ◽  
F.J.G. SCHREURS
Keyword(s):  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Protein Isolates ◽  
Short Time

Banana Shrimp, Penaeus merguiensis, Quality Changes During Iced and Frozen Storage

1995 ◽  
Vol 60 (4) ◽  
pp. 721-726 ◽  
Author(s):  
M. YAMAGATA ◽  
L.K. LOW
Keyword(s):  
Frozen Storage ◽  
Quality Changes ◽  
Penaeus Merguiensis

Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (−18°C)

2006 ◽  
Vol 99 (2) ◽  
pp. 335-341 ◽  
Author(s):  
Bahar Tokur ◽  
Serhat Ozkütük ◽  
Esin Atici ◽  
Gülsün Ozyurt ◽  
Caner Enver Ozyurt
Keyword(s):  
Cyprinus Carpio ◽  
Sensory Quality ◽  
Frozen Storage ◽  
Quality Changes ◽  
Mirror Carp ◽  
Carp Cyprinus Carpio

Quality changes in hamburger meat during frozen storage

1989 ◽  
Vol 12 (2) ◽  
pp. 88-94 ◽  
Author(s):  
H. Chen ◽  
R.P. Singh ◽  
D.S. Reid
Keyword(s):  
Frozen Storage ◽  
Quality Changes
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