scholarly journals Effect of different salt concentration on the physical properties of frozen thawed egg yolk

2021 ◽  
Author(s):  
Karina Ilona Hidas ◽  
Csaba Németh ◽  
Lien Phuong Le Nguyen ◽  
Anna Visy ◽  
Adrienn Tóth ◽  
...  
Keyword(s):  
Physical Properties ◽  
Salt Concentration ◽  
Storage Time ◽  
Control Sample ◽  
Frozen Storage ◽  
Storage Period ◽  
Egg Yolk ◽  
Salt Treatment ◽  
Egg Products ◽  
Before And After

AbstractFreezing can enhance the storage time of liquid egg products, but egg yolk undergoes an irreversible textural and structural change when it is cooled to –6 °C. In this study, the effects of different salt concentrations on the physical properties of frozen-thawed egg yolk were investigated.The pasteurised liquid egg yolk (LEY) was treated with 4, 5, and 6% of NaCl before freezing and it was stored at –18 °C for 4 weeks. The colour, pH, and rheological characteristics (firmness, consistency, cohesiveness, and index of viscosity) of yolk samples were evaluated before and after freezing.Salt treatment resulted in preventing gelation, with decreasing firmness, consistency and viscosity compared to control samples. The pH of all yolk samples increased during frozen storage. The lightness value decreased in treated samples and increased in the control sample after freezing.The results indicated that the applied salt concentrations could inhibit protein aggregation of LEY induced by freezing during the storage period. At least 5% salt concentration could reduce effectively the changes in rheological properties.

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

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.

scholarly journals Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

2020 ◽  
Vol 36 (05) ◽  
pp. 879-888
Author(s):  
Ziad Ayyad ◽  
Muhannad Qurie ◽  
Amal Odeh Natshe ◽  
Saleh Sawalha ◽  
Fuad Al-Rimawi
Keyword(s):  
Storage Time ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Total Phenol Content ◽  
Positive Trend ◽  
The Stability ◽  
Quality Indexes ◽  
Natural Additives

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

scholarly journals HOW DOES CRYOGENIC FREEZING AFFECT THE CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS?

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Hidas Karina Ilona ◽  
Ildikó Csilla Nyulas-Zeke ◽  
László Friedrich ◽  
Anna Visy ◽  
Judit Csonka ◽  
...  
Keyword(s):  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Colour Change ◽  
Egg Yolk ◽  
Egg White ◽  
Dry Matter Content ◽  
Scanning Calorimetry ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large reduction in microbial loss can be achieved. But different undesirable processes can occur. The effect of freezing on animal cells is highly dependent on freezing parameters. It has a different effect on egg subtituents. Egg yolk undergoes a gelation process while proteins can denaturate. In our study pasteurized liquid egg products (liquid egg white, liquid egg yolk and liquid whole egg) were frozen by dripping into liquid nitrogen. After that, a 14-day frozen storage experiment was carried out at -18°C. Before freezing and on the 1th, 7th and 14th days of storage experiment pH, dry matter content, colour and calorimetric properties (denaturation temperatures and enthalpy of denaturation) with differential scanning calorimetry were tested. For statistical analysis, one-way ANOVA (α = 0.05) was employed. In our experiment, we found no significant change in calorimetric properties of liquid egg white after freezing, but significant decreasing of enthalpy and denaturation temperatures of liquid egg yolk and liquid whole egg was identified. In contrast, frozen storage had a decreasing effect in all these products. Freezing caused a clearly visible colour change in LEW, a visible change in colour of LWE and a very clearly visible change in colour of LEY. In case of LEW and LEY changes increased to clearly visible 14 days. In conclusion, our results show that frozen storage had a greater effect on liquid egg products properties than freezing in liquid nitrogen.

Identification of yeasts in different rubber leaf (Hevea brasiliensis) clones and their effects on the physical properties of fermented glutinous rice tapai

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 29-37
Author(s):  
Z. Mohd Zin ◽  
N.I. Azman ◽  
S.B. Abd Razak ◽  
K. Ibrahim ◽  
N.D. Rusli ◽  
...  
Keyword(s):  
Physical Properties ◽  
Ph Value ◽  
Control Sample ◽  
Candida Guilliermondii ◽  
Solid Content ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Rhodotorula Mucilaginosa ◽  
Glutinous Rice ◽  
Before And After

Tapai is one of the most popular traditional desserts in Malaysia and other Asian countries. Traditionally, tapai is wrapped in a rubber leaf to enhance the smell and increase its palatability. The study focused on identifying the yeasts present before and after the production of glutinous rice tapai wrapped in different rubber leaves clones, namely RRIM 2025, RRIM 2002, PB 260 and PB 350. The identification of the yeast was carried out using API 20C AUX test strips for all rubber leaves clones, glutinous rice tapai wrapped in RRIM 2025, RRIM 2002, PB 260, PB 350 and in a container (control). The results showed that Crytococcus laurentii, Rhodotorula mucilaginosa 2, Candida famata, Rhodotorula minuta were present in rubber leaf clones. While the yeasts that had been identified in tapai wrapped in rubber leaf were Candida guilliermondii, Rhodotorula mucilaginosa 2, Candida parapsilosis and Trichosporon mucoides and only C. guilliermondii was found in the container. The physical properties of the tapai that are wrapped in rubber leaves have a difference in texture, pH value and total soluble solids content compared to the control sample. The tapai sample wrapped in RRIM 2025 and RRIM 2002 had a high total soluble solid content of 45.8±0.14% and 45.78±0.16% °Bx, respectively. Meanwhile, the control sample has the highest pH value and the hardest rice kernels, which were 4.71±0.05 and 218.19±25.39 N, respectively. The results showed that the different yeasts present in the rubber leaf may cause changes in the physical properties of glutinous rice tapai.

Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage

2000 ◽  
Vol 67 (1) ◽  
pp. 83-90 ◽  
Author(s):  
FERNANDA FONSECA ◽  
CATHERINE BÉAL ◽  
GEORGES CORRIEU
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Frozen Storage ◽  
Operating Conditions ◽  
Linear Relationships ◽  
Before And After ◽  
Acidification Activity ◽  
The Difference ◽  
And Storage

We have developed a method to quantify the resistance to freezing and frozen storage of lactic acid starters, based on measuring the time necessary to reach the maximum acidification rate in milk (tm) using the Cinac system. Depending on the operating conditions, tm increased during the freezing step and storage. The loss of acidification activity during freezing was quantified by the difference (Δtm) between the tm values of the concentrated cell suspension before and after freezing. During storage at −20 °C, linear relationships between tm and the storage time were established. Their slope, k, allowed the quantitation of the decrease in acidification activity during 9–14 weeks of frozen storage. The method was applied to determine the resistance to freezing and frozen storage of four strains of lactic acid bacteria and to quantify the cryoprotective effect of glycerol.

scholarly journals Morfologi Spermatozoa Itik Lokal (Anas platyrhyncos) Pasca Preservasi Dalam Medium Berbeda Dikombinasi Krioprotektan Kuning Telur

2018 ◽  
Vol 4 (2) ◽  
pp. 121
Author(s):  
Yusni Atifah
Keyword(s):  
Experimental Study ◽  
Storage Time ◽  
Egg Yolk ◽  
Storage Medium ◽  
Ringer Lactate ◽  
Before And After ◽  
Sequence Method ◽  
Refrigerator Temperature ◽  
And Storage ◽  
Treatment Medium

The aim of this study was to assess the percentage of local duck spermatozoa morphology (Anas platyrhynchos) for 6 days of storage in three storage mediums combining various egg yolk (EY) concentrations.This experimental study applied three combinations of factors as treatment. Medium (Tris, PBS or Ringer lactate), egg yolk (EY) concentration 0,5,10,15 or 25% and storage time (0,1,2,3,4,5,6 day). Spermatozoa obtained by sequence method, ejaculate or sperm obtained in swim up in medium, swim up spermatozoa were used for treatment in storage medium according to treatment and assessed before and after morphology of storage in refrigerator temperature (50 C). The results showed that spermatoza morphology was significantly different (P &lt;0.01) between 15 treatments. The medium factor and concentration of EY significantly (P &lt;0.05) affected the morphology of treatment spermatozoa. The highest percentage of highest post-preservation spermatozoa morphology for six days was obtained in 5% yolk treatment in PBS medium (5EYPBS). This study proves that egg yolk cryoprotectants are good for maintaining the morphology of local duck spermatozoa.

Vacuum-Packaged Trimmings as a Source for Ground Beef Patties: Changes During One Year of Frozen Storage

1985 ◽  
Vol 48 (3) ◽  
pp. 200-203 ◽  
Author(s):  
J. J. SMITH ◽  
S. C. SEIDEMAN ◽  
R. L. ROSENKRANS ◽  
J. L. SECRIST
Keyword(s):  
Storage Time ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Storage Period ◽  
Sensory Properties ◽  
Oxidative Rancidity ◽  
Beef Patties ◽  
Bacterial Action ◽  
Packaged Beef ◽  
One Year

Vacuum-packaged beef trimmings were stored for four time periods of 0, 1, 2 and 3 wk (4 lots) at 5°C. After the storage period, the four lots of trimmings were evaluated for chemical, microbial and sensory properties. Each lot was then made into beef patties. Two lots of patties (0 and t wk of storage at 5°C) were further stored at −18°C for 0, 3, 6, 9 and 12 months and used to determine sensory properties. The two lots prepared from trimmings stored for 2 and 3 wk were evaluated for chemical properties at 0, 6, 9 and 12 months of −18°C frozen storage. Patties prepared from vacuum-packaged beef trimmings stored for 2 and 3 wk had significantly lower sensory ratings as compared to ratings for patties made from trimmings stored for 0 or 1 wk. Microbial counts indicated that bacterial action could be more important than oxidative rancidity as the cause for these changes. Increased length of frozen storage time did not markedly affect sensory properties.

scholarly journals Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

2019 ◽  
pp. 304 ◽  
Author(s):  
Tatiana Dumitra Panaite ◽  
Silvia Mironeasa, Mădălina Iuga ◽  
Petru Alexandru Vlaicu
Keyword(s):  
Storage Time ◽  
Rheological Behaviour ◽  
Egg Yolk ◽  
Sea Buckthorn ◽  
Remarkable Effect ◽  
Egg Products ◽  
Egg Storage ◽  
Egg Albumen ◽  
Walnut Leaves ◽  
Egg Components

This study aims to assess the effect of novel phyto-additives (bilberry leaves, walnut leaves, sea-buckthorn pomace and a mix of bilberry leaves, walnut leaves and sea-buckthorn pomace) added in hens diet on the liquid egg components (egg albumen, egg yolk and whole liquid egg) during storage. The phyto-additives added to the basic feed remarkably affected almost all the characteristics investigated, colour, pH and rheological behaviour of liquid egg products. The changes of egg yolk and albumen's colour and pH were not uniform. The supplementation of feeding with walnut leaves decreases significantly (p < 0.01) the luminosity of egg yolk, whereas the luminosity of egg albumen increases compared to the control. The pH values were influenced by the type of phyto-additive added in the hens diet, but its variations were only slightly dependent on the storage time of eggs. The rheological properties showed a pseudoplasticity of egg components depending on the hens diet and egg storage time. Ostwald-de Waele model fitted well with the rheological data, offering information on the changes of the apparent viscosity in relation to the diet type and storage time. The results indicated that these novel phyto-additives could be incorporated in hens diet for production of improved eggs quality and walnut leaves having a remarkable effect.

scholarly journals Impact of Myoglobin Oxygenation State at Freezing on Color Stability of Frozen Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
F. Ribeiro ◽  
N. Herrera ◽  
K. Hart ◽  
N. Bland ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Storage Time ◽  
Emerging Market ◽  
Color Space ◽  
Frozen Storage ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Storage Duration ◽  
Oxygen Penetration ◽  
Red Color

ObjectivesMeat color is the number one factor influencing consumer purchase decisions. The emerging market of frozen meat emphasizes the need to understand beef surface discoloration and the ideal parameters of freezing beef to retain a superior color. Therefore, the objectives of this study were to determine the impacts of oxygenation level and frozen storage duration on frozen beef color.Materials and MethodsUSDA Choice strip loins (n = 36) were aged for 4 d or 20 d. Steaks were randomly assigned to a myoglobin state [deoxymyoglobin (DeOxy; immediately packaged), low oxygenation (LoOxy; oxygenated in air for 30 min), and high oxygenation (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or impermeable film and immediately frozen (–20°C). Following either 0, 2, 4, or 6 mo of frozen storage, steaks were removed from the packaging and immediately analyzed for instrumental color (L*, a*, b*), delta E (magnitude of difference in the L*, a*, b* color space), subjective discoloration, lipid oxidation (via thiobarbituric acid reactive substances- TBARS), oxygen penetration, percent oxymyoglobin, metmyoglobin, and deoxymyoglobin (via spectrometer), and redness (calculated as 630nm/530nm). Data were analyzed using PROC Glimmix procedure in SAS as a split-split-plot with an incomplete block and a 2 × 3 factorial.ResultsHiOxy steaks had greater oxygen penetration and the highest a* values compared to DeOxy and LoOxy steaks regardless of packaging (P < 0.0005). Conversely, DeOxy steaks exhibited the lowest oxygen penetration and a* values regardless of film (P < 0.0005). HiOxy steaks at 4 d had higher a* values than DeOxy and LoOxy at all storage times (P = 0.0118). HiOxy steaks had the highest delta E values compared to DeOxy and LoOxy in permeable packaging and with increasing storage time an increase in delta E for the HiOxy steaks was observed (P = 0.0010).Redness and percent oxymyoglobin were highest for HiOxy steaks within each storage period (P < 0.0002). HiOxy and LoOxy steaks were similar in percent oxymyoglobin when in permeable packaging film. HiOxy steaks had the highest percent oxymyoglobin and DeOxy had the lowest percent oxymyoglobin within each aging and storage period (P < 0.01). Conversely, DeOxy steaks had the highest percent metmyoglobin and HiOxy had the lowest percent metmyoglobin when packaged in impermeable film (P < 0.0001). Lowest percent metmyoglobin values were from the 4 d HiOxy steaks at 2, 4, and 6 mo of storage (P = 0.0188).The HiOxy 20 d steaks had the highest discoloration compared to 4 d aging and more discoloration than all other myoglobin treatments at 6 mo of storage (P < 0.0001). Lipid oxidation increased with storage time (P = 0.0169). HiOxy 20 d aged steaks exhibited the highest TBARS values at 2, 4, and 6 mo (P = 0.0224). HiOxy and LoOxy were similar in discoloration and lipid oxidation except with the HiOxy 20 d (which were less desirable).ConclusionHiOxy steaks exhibit a brighter and deeper cherry red color compared to the DeOxy steaks. HiOxy steaks were superior or similar when compared to LoOxy steaks but displayed more detrimental effects when frozen storage was extended. Based on the results, HiOxy steaks aged for 4 d give a superior red color for extended storage with few unfavorable effects. However, it is not advised to freeze deoxygenated steaks and expect a cherry red color through frozen storage.

scholarly journals Comparative study of the impacts of conventional freezing and dehydrofreezing on apple fruit quality during storage

2020 ◽  
Vol 49 (3) ◽  
pp. 235-243
Author(s):  
L. Ben Haj Said ◽  
S. Bellagha ◽  
K. Allaf
Keyword(s):  
Water Content ◽  
Fruit Quality ◽  
Storage Time ◽  
Frozen Storage ◽  
Storage Period ◽  
Apple Fruit ◽  
Initial Water Content ◽  
Initial Water ◽  
Quality Response ◽  
The Impact

The present study deals with the impact of storage time on the quality of dehydrofrozen versus conventionally frozen apple. Samples were submitted to freezing as fresh fruit or following the first stage of air drying. The quality was evaluated along a freezing storage period of 18 months under -18 °C. Thaw exudate water (TEW), total colour difference (TCD), and total polyphenol content (TPC) of dehydrofrozen/thawed samples were assessed regarding the water content (W) versus the frozen storage time (FST) (0-18 months). Dehydrofreezing exhibited significant effects on TEW and TCD of dehydrofrozen/thawed apples. Indeed, the lower the W, the lower the TEW content and TCD of partially dried frozen/thawed samples. TPC losses were significant for samples without any pre-dehydration stage and decreased when initial water content decreased. The 18-month frozen storage at -18 °C had the most insignificant effects on all quality response variables for the previously most dried samples. Thus, adequate drying of fruit before freezing is a relevant way to maintain the stability of fruit quality during long-term storage.

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