PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

The eff ects of frozen storage on weight loss during freezing, cookingyield, dimensional changes, and instrumental texture parameters oftilapia fi sh burger were evaluated during 6 months. Frozen storagefor 1 month signifi cantly increased the fi sh burger shear force,hardness and thickness reduction. Weight loss during freezing (0.6± 0.1 %) did not increase with storage time. There was no hardness(29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during thefrozen storage from 1 to 6 months. Tilapia fi sh burger can be storedfor up to 6 months with minor physical changes.

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PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v33i2.47171 ◽

2015 ◽

Vol 33 (2) ◽

Author(s):

Eduarda M. Bainy ◽

Larissa C. Bertan ◽

Marcos L. Corazza ◽

Marcelo K. Lenzi

Keyword(s):

Weight Loss ◽

Shear Force ◽

Storage Time ◽

Frozen Storage ◽

Thickness Reduction ◽

Dimensional Changes ◽

Texture Parameters ◽

Fish Burger ◽

Physical Changes ◽

Instrumental Texture

The effects of frozen storage on weight loss during freezing, cooking yield, dimensional changes, and instrumental texture parameters of tilapia fish burger were evaluated during 6 months. Frozen storage for 1 month significantly increased the fish burger shear force, hardness and thickness reduction. Weight loss during freezing (0.6 ± 0.1 %) did not increase with storage time. There was no hardness (29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during the frozen storage from 1 to 6 months. Tilapia fish burger can be stored for up to 6 months with minor physical changes.

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Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

Ciência Rural ◽

10.1590/0103-8478cr20210395 ◽

2022 ◽

Vol 52 (4) ◽

Author(s):

Cristiano Sales Prado ◽

Moacir Evandro Lage ◽

Maria Izabel Amaral Souza ◽

Francine Oliveira Souza Duarte ◽

Clarice Gebara ◽

...

Keyword(s):

Weight Loss ◽

Meat Quality ◽

Shear Force ◽

Storage Time ◽

Microbiological Quality ◽

Carcass Weight ◽

Economic Losses ◽

B Values ◽

Subsequent Storage

ABSTRACT: Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.

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Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers

Research Society and Development ◽

10.33448/rsd-v9i10.8429 ◽

2020 ◽

Vol 9 (10) ◽

pp. e2459108429

Author(s):

Karina Favoreto Nascimento ◽

Laura Adriane Moraes Pinto ◽

Jessica de Oliveira Monteschio ◽

Roberta da Silveira ◽

Ana Carolina Pelaes Vital ◽

...

Keyword(s):

Antioxidant Activity ◽

Weight Loss ◽

Essential Oil ◽

Shear Force ◽

Storage Time ◽

Edible Coating ◽

Cinnamomum Zeylanicum ◽

Cinnamon Essential Oil ◽

Origanum Majorana

This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON. The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.

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Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

Scientific Reports ◽

10.1038/s41598-021-92908-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Huilin Cheng ◽

Sumin Song ◽

Gap-Don Kim

Keyword(s):

Meat Quality ◽

Muscle Fiber ◽

Shear Force ◽

Muscle Fibers ◽

Frozen Storage ◽

Meat Color ◽

Pork Meat ◽

Psoas Major ◽

The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

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Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i01.p17 ◽

2019 ◽

Vol 8 (1) ◽

pp. 138

Author(s):

Chyntia Wulandari Eka Saputri ◽

I. A. Rina Pratiwi Pudja ◽

Pande Ketut Diah Kencana

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Cold Storage ◽

Storage Time ◽

Consumption Rate ◽

Storage Temperature ◽

Treatment Time ◽

O2 Consumption ◽

Damage Level ◽

Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

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Grape Preservation Using Chitosan Combined withβ-Cyclodextrin

International Journal of Agronomy ◽

10.1155/2013/209235 ◽

2013 ◽

Vol 2013 ◽

pp. 1-8 ◽

Cited By ~ 8

Author(s):

Yu Youwei ◽

Ren Yinzhe

Keyword(s):

Weight Loss ◽

Hydrogen Bond ◽

Superoxide Dismutase ◽

Storage Time ◽

Good Method ◽

Crystal Form ◽

Hydroxyl Group ◽

Content Increase ◽

Chitosan Coating ◽

Compound Coating

The effect of 1% chitosan combined with 2%β-cyclodextrin to the preservation of fresh grapes under ambient temperature was investigated. The results indicated that the hydrogen bond formed between the hydroxyl group ofβ-cyclodextrin and the amidogen or hydroxyl group of chitosan and the crystal form of chitosan was also changed when cyclodextrin was doped into chitosan coating. The compound coating could prolong the shelf life of grapes, maintain lower respiration rate and higher activities of superoxide dismutase, peroxidase, and catalase during storage time, and restrain weight loss and malonaldehyde content increase. Coating grapes with chitosan +β-cyclodextrin was a good method in postharvested grape preservation.

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Quality Prediction of Rice Flour by Multiple Regression Model with Instrumental Texture Parameters of Single Cooked Milled Rice Grains

Cereal Chemistry ◽

10.1094/cc-82-0414 ◽

2005 ◽

Vol 82 (4) ◽

pp. 414-419 ◽

Cited By ~ 6

Author(s):

Hiroshi Okadome ◽

Hidechika Toyoshima ◽

Naoto Shimizu ◽

Keitaro Suzuki ◽

Ken'ichi Ohtsubo

Keyword(s):

Regression Model ◽

Multiple Regression ◽

Rice Flour ◽

Multiple Regression Model ◽

Quality Prediction ◽

Milled Rice ◽

Rice Grains ◽

Texture Parameters ◽

Instrumental Texture

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Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

Environment and Natural Resources Research ◽

10.5539/enrr.v6n2p51 ◽

2016 ◽

Vol 6 (2) ◽

pp. 51 ◽

Cited By ~ 1

Author(s):

Yu-ying PAN ◽

Xiao-hua QIU ◽

Jin-sheng YANG

Keyword(s):

Soluble Protein ◽

Storage Time ◽

Storage Temperature ◽

Frozen Storage ◽

Biochemical Properties ◽

Texture Profile ◽

Low Temperature Storage ◽

Different Temperatures ◽

Temperature Storage

The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C, -55°C, -65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca2+ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca2+ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P < 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 days, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca2+ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.

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