Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

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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DRIED WHOLE EGG POWDER: XXVI. SOME OBSERVATIONS ON THE QUALITY OF POWDER PREPARED FROM FROZEN, LIQUID EGG

Canadian Journal of Research ◽

10.1139/cjr47f-020 ◽

1947 ◽

Vol 25f (2) ◽

pp. 173-179 ◽

Cited By ~ 1

Author(s):

Jesse A. Pearce ◽

M. W. Thistle ◽

H. Tessier ◽

C. G. Layers

Keyword(s):

Potassium Chloride ◽

Chloride Solution ◽

Storage Temperature ◽

Frozen Storage ◽

Potassium Chloride Solution ◽

Egg Powder ◽

Drying Conditions ◽

Whole Egg

Liquid from eggs of various qualities was frozen at −40° F. and stored at 10°, 0°, and −10° F. for 12 months. Powder produced from the defrosted samples was assessed by fluorescence and potassium chloride solution solubility measurements, which showed that liquid from musty or incubator reject eggs gave a less desirable powder than liquid from Grade A, Grade C, or cracked eggs; increase in time of frozen storage decreased the quality of the resulting powder; if frozen storage extended beyond six months, the lowest storage temperature was most desirable; and method of packaging (in Reynold's Metal A-10, or in wax paper with or without added ice) had no effect on the quality of the powder produced. If drying conditions were held constant, increased dilution of the defrosted egg before drying resulted in a poorer powder. It was shown that freezing or defrosting operations should be completed within about one hour.

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Changes in Quality of All-Beef and Soy-Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time

Journal of Food Science ◽

10.1111/j.1365-2621.1990.tb01559.x ◽

1990 ◽

Vol 55 (4) ◽

pp. 893-897 ◽

Cited By ~ 14

Author(s):

B.W. BERRY

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Frozen Storage ◽

Freezing Rate ◽

And Storage

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Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2014.07.002 ◽

2015 ◽

Vol 148 ◽

pp. 35-42 ◽

Cited By ~ 9

Author(s):

Maria Tsevdou ◽

Eleni Gogou ◽

Efimia Dermesonluoglu ◽

Petros Taoukis

Keyword(s):

Viscoelastic Properties ◽

Storage Temperature ◽

Ice Cream

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Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.1.30 ◽

2019 ◽

Vol 7 (1) ◽

pp. 295-299 ◽

Cited By ~ 1

Author(s):

JERSON C. SORIO ◽

MARIETTA B. ALBINA

Keyword(s):

Nutritional Value ◽

Frozen Storage ◽

Storage Period ◽

Ice Cream ◽

Sensory Attributes ◽

Microbial Count ◽

Overall Acceptability ◽

Significant Difference ◽

Sensorial Quality

Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

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Influence of Freshness and Frozen Storage Temperature on Quality of Thawed Cod Fillets Stored in Modified Atmosphere Packaging

LWT ◽

10.1006/fstl.2000.0634 ◽

2000 ◽

Vol 33 (3) ◽

pp. 244-248 ◽

Cited By ~ 27

Author(s):

Niels Bøknæs ◽

Carsten Østerberg ◽

Jette Nielsen ◽

Paw Dalgaard

Keyword(s):

Storage Temperature ◽

Frozen Storage ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere

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PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE

Food systems ◽

10.21323/2618-9771-2019-2-2-31-35 ◽

2019 ◽

Vol 2 (2) ◽

pp. 31-35 ◽

Cited By ~ 4

Author(s):

P. B. Sitnikova ◽

A. A. Tvorogova

Keyword(s):

Storage Temperature ◽

Ice Cream ◽

Fat Content ◽

Ice Crystals ◽

Whey Protein Concentrate ◽

Air Bubbles ◽

Structural Elements ◽

Average Size ◽

Physical Changes

The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months.

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Effect of storage temperature on quality of light and full-fat ice cream

Journal of Dairy Science ◽

10.3168/jds.2010-3897 ◽

2011 ◽

Vol 94 (5) ◽

pp. 2213-2219 ◽

Cited By ~ 12

Author(s):

J.R. Buyck ◽

R.J. Baer ◽

J. Choi

Keyword(s):

Storage Temperature ◽

Ice Cream

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Motilitas dan Vabilitas Spermatozoa Ayam Kampung pada Suhu 5°C Menggunakan Pengencer dan Lama Simpan yang Berbeda

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i3.7242 ◽

2018 ◽

Vol 5 (2) ◽

pp. 102

Author(s):

Enike Dwi Kusumawati ◽

Selvinus Lawu Woli ◽

Aju Tjatur Nugroho Krisnaningsih ◽

Waluyo Edi Susanto ◽

Syam Rahadi

Keyword(s):

Data Analysis ◽

Storage Temperature ◽

Coconut Water ◽

Laboratory Research ◽

Ringer Lactate ◽

Randomized Design ◽

Native Chicken ◽

Lactate Solution ◽

Better Than

ABSTRAKPenelitian ini dilakukan untuk mengetahui motilitas dan viabilitas spermatozoa ayam kampung pada suhu 5oC menggunakan pengencer dan lama simpan yang berbeda. Metode yang digunakan dalam penelitian ini adalah penelitian laboratorium menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan pengencer ringer lactat solution, air kelapa dan tanpa pengencer serta lama simpan 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30, masing-masing diulang 10 kali. Variabel yang diamati yaitu motilitas dan viabilitas spermatozoa. Analisa data yang digunakan adalah analisis varian. Hasil analisis data menunjukkan bahwa motilitas dan viabilitas spermatozoa menggunakan pengencer ringer lactat solution lebih tinggi (P<0,01) serta dapat bertahan sampai lama simpan 24 jam dibandingkan air kelapa dan tanpa pengencer. Adapun nilai motilitas ringer lactat solution, air kelapa dan tanpa pengencer pada lama simpan 24 jam masing-masing sebesar 43,5±17,17%; 8±4,83%; 6,5±2,4%, sedangkan nilai viabilitasnya sebesar 83,2±7,25%; 64,6±3,20%; dan 63,1±2,33%. Kesimpulan dari hasil penelitian ini adalah ringer lactat solution lebih baik dibandingkan air kelapa dan tanpa pengencer dalam mempertahankan kualitas semen ayam kampung pada suhu simpan 5oC sampai lama simpan 24 jam.Kata Kunci : air kelapa, ayam kampung, motilitas, spermatozoa, viabilitas ABSTRACTThis study was conducted to determine the motility and viability of spermatozoa of Native chickens at 5oC using different diluents and time storage. The method used in this study was laboratory research using Factorial Completely Randomized Design with ringer lactate solution, coconut water and without diluent at 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30 hours of time storage each repeated 10 times. The variables observed were motility and viability of sperm. Data analysis used is variance analysis. The results of data analysis showed that the motility and viability of spermatozoa using ringer lactate solution diluents was higher (P <0.05) than coconut water and without diluents. The motility values of ringer lactat solution, coconut water and without diluents were 43,5±17,17%; 8±4,83%; 6,5±2,4% respectively, while the viability values were 83,2±7,25%; 64,6±3,20% and 63,1±2,33%. The conclusion of this study is that ringer lactat solution is better than coconut water an without diluents in maintaining the quality of Native chicken semen at a storage temperature of 5oC until 24 hours.Keywords: coconut water, motility, native chicken, sperm, viability

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