Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

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THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

Series II - Forestry • Wood Industry • Agricultural Food Engineering ◽

10.31926/but.fwiafe.2021.14.63.1.18 ◽

2021 ◽

Vol 14(63) (1) ◽

pp. 201-212

Author(s):

Le Pham Tan QUOC ◽

Nguyen Van MUOI ◽

Tran Thanh TRUC ◽

Van Hong THIEN ◽

Le Tram Nghia THU ◽

...

Keyword(s):

Control Sample ◽

Frozen Storage ◽

Chemical Properties ◽

Ground Beef ◽

Storage Period ◽

Quality Parameters ◽

Root Extract ◽

Polygonum Multiflorum ◽

Alternative Source ◽

Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

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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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The effects of freezing on long-term storage of canine erythrocytes

Polish Journal of Veterinary Sciences ◽

10.1515/pjvs-2016-0050 ◽

2016 ◽

Vol 19 (2) ◽

pp. 401-406 ◽

Cited By ~ 3

Author(s):

D. Aktaran Bala ◽

M. Özcan

Keyword(s):

Frozen Storage ◽

Biochemical Properties ◽

Quality Parameters ◽

Consecutive Series ◽

Time Points ◽

Long Term Storage ◽

Negative Effect ◽

Natural Outcome ◽

2,3 Dpg

Abstract Human medicine studies have so far demonstrated that erythrocytes may be preserved and stored at low temperatures for decades retaining their metabolic and biochemical properties. However, detailed studies regarding this problem are not yet available in veterinary medicine. Therefore, the objective of the current study was to investigate time-dependent effects of long-term frozen storage of canine red blood cells. Twelve healthy adult dogs meeting the criteria for blood transfusion were used in the study. Whole blood samples (450 ± 45 ml) collected from each dog were centrifuged by a cryogenic microcentrifuge and packed RBC suspensions were obtained. The samples were prewashed three times in 0.9% NaCl solution and were allocated into three groups to be evaluated at three different time points (day 0 and month 4 and 6). The samples to be frozen were subjected to glycerolization and then stored at −80°C for 4 and 6-month periods. At the end of this period the packed RBC samples were thawed, centrifuged and then washed in a consecutive series of dextrose solutions. 2,3-Diphosphoglycerate (2,3-DPG), Adenosin triphosphate (ATP), supernatant hemoglobin (SupHb), sodium (Na+) and potassium (K+) levels, residual glycerol concentrations and hemograms were evaluated and compared. Sterility tests were performed on all samples for bacterial contamination. A statistically significant decrease was noted in potassium levels, which was the natural outcome of deglycerolization process. No significant change was observed in terms of other parameters due based on different time points. In conclusion, long-term frozen storage had no negative effect on the quality parameters of canine erythrocytes.

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Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

CyTA - Journal of Food ◽

10.1080/19476337.2015.1054885 ◽

2015 ◽

Vol 14 (1) ◽

pp. 109-116 ◽

Cited By ~ 7

Author(s):

B. Ablikim ◽

Yana Liu ◽

A. Kerim ◽

Ping Shen ◽

P. Abdurerim ◽

...

Keyword(s):

Frozen Storage ◽

Chemical Characteristics ◽

Muscle Type ◽

Lamb Meat ◽

Physico Chemical

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The influence of frozen storage conditions on selected quality parameters of poultry and pork

AUTOBUSY – Technika Eksploatacja Systemy Transportowe ◽

10.24136/atest.2018.241 ◽

2018 ◽

Vol 19 (6) ◽

pp. 1137-1140

Author(s):

Krzysztof Tereszkiewicz ◽

Magdalena Pigoń ◽

Piotr Molenda ◽

Karolina Choroszy

Keyword(s):

Electrical Conductivity ◽

Water Absorption ◽

Water Content ◽

Ph Value ◽

Frozen Storage ◽

Storage Conditions ◽

Quality Parameters ◽

Chemical Parameters ◽

Physico Chemical

The paper presents results of studies concerning the influence of frozen storage conditions on selected quality parameters of poultry and pork. The following physico-chemical parameters were analysed: water content, pH value, lightness of colour, electrical conductivity and water absorption. It was observed that during the analysed period of frozen storage similar changes of the examined quality parameters occurred in both types of meat, yet with a different intensity. In poultry, higher losses of water were observed, as well as a significant increase in light-ness of colour and in the index of water absorption. In pork, changes in pH value and electrical conductivity were the most visible.

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Salmonella and Escherichia coli O157:H7 Inactivation, Color, and Bioactive Compounds Enhancement on Raspberries during Frozen Storage after Decontamination Using New Formula Sanitizer Washing or Pulsed Light

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-379 ◽

2016 ◽

Vol 79 (7) ◽

pp. 1107-1114 ◽

Cited By ~ 4

Author(s):

WENQING XU ◽

HAIQIANG CHEN ◽

CHANGQING WU

Keyword(s):

Frozen Storage ◽

Bacterial Count ◽

Quality Parameters ◽

Total Phenolic ◽

Total Bacterial Count ◽

Anthocyanin Content ◽

Escherichia Coli O157 ◽

Total Anthocyanin ◽

E Coli ◽

Total Anthocyanin Content

ABSTRACT Berries are normally washed before they are frozen. Washing with sanitizer and treatment with pulsed light (PL) were studied for their effectiveness to inactivate foodborne pathogens on raspberries during frozen storage, while maintaining or enhancing major quality parameters. Raspberries were inoculated with Salmonella or Escherichia coli O157:H7 and then underwent a washing treatment with citric acid plus sodium dodecyl sulfate (CA+SDS) or citric acid plus thymol (CA+THY) or treatment with PL (dry PL, water-assisted [wet] PL, and PL-SDS). Pathogen survival was determined immediately after treatments and during frozen storage at −20°C for 3 months. Washing with CA+SDS or CA+THY significantly reduced Salmonella (by 3.6 and 3.2 log CFU/g, respectively) and E. coli O157:H7 (by 4.1 and 3.7 log CFU/g, respectively). At the end of storage, washing with CA+SDS reduced Salmonella to 0.6 log CFU/g and E. coli O157:H7 to 0.5 log CFU/g; washing with CA+THY reduced Salmonella to 0.9 log CFU/g and E. coli O157:H7 to 0.5 log CFU/g. PL-SDS showed decontamination efficacy on raspberries, with 0.7 log CFU/g Salmonella and 0.9 log CFU/g E. coli O157:H7 surviving at the end of storage; in comparison, in the control, 1.6 log CFU/g Salmonella and 1.5 log CFU/g E. coli O157:H7 survived. Pathogen survival in raspberries that had been washed or treated with PL-SDS was significantly lower than in untreated raspberries. Major quality parameters, including color, total phenolic content, total anthocyanin content, total bacterial count, and total yeast and mold counts, were evaluated on raspberries immediately after treatments and during frozen storage. Redness increased in PL-treated raspberries. At the end of storage, PL-treated raspberries had significantly higher total phenolic content and total anthocyanin content compared with control samples. Washing with sanitizers and treatment with PL decreased the total bacterial count and total yeast and mold counts on raspberries and maintained the low counts. Our findings suggest that washing with a sanitizer or treatment with PL could be used to process frozen raspberries for enhanced food safety and quality.

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Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions

Foods ◽

10.3390/foods9121893 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1893

Author(s):

Theofania N. Tsironi ◽

Nikolaos G. Stoforos ◽

Petros S. Taoukis

Keyword(s):

Shelf Life ◽

Sparus Aurata ◽

Variable Temperature ◽

Frozen Storage ◽

Dicentrarchus Labrax ◽

Sea Bass ◽

Quality Parameters ◽

Cold Chain ◽

Sea Bream ◽

Frozen Fish

The objective of this study was the investigation of the effect of variable conditions on quality parameters and the shelf life of fish during frozen storage. Three different fish products were tested, i.e., gilthead sea bream (Sparus aurata) fillets, sea bass (Dicentrarchus labrax) fillets, and yellowfin tuna (Thunnus albacares) slices stored in the range of −5 to −15 °C. The kinetic modeling of different shelf-life indices was conducted. Sensory scoring of frozen fish showed high correlation with color (L-value) and total volatile basic nitrogen (TVBN). The temperature dependence of the rates of quality degradation was expressed via the activation energy values, calculated via the Arrhenius equation, and ranged, for the tested quality indices, between 49 and 84 kJ/mol. The estimated kinetic parameters were validated at dynamic conditions and their applicability in real conditions was established, allowing for their practical application as tools for cold chain management.

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