Chilled storage
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This study was undertaken to evaluate the eff ects of liquid smoked fl avourings and wood smoke on the sensory, color, texture, and lipid stability of smoked mackerel fi llets for four weeks chilled storage.
11p vijaychest 24-04-2024 5 2 Download
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Part 2 book "Handbook of food process design" includes content: Refrigeration, air conditioning and cold storage; chilling, freezing and thawing process design; thermal evaporator design 18 food processing and control by air jet impingement; heat pump design for food processing; freeze drying process design; crystallization process design,... and other contents.
538p oursky10 07-12-2023 6 4 Download
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In the world, almost all chicken meat is used in chilled or frozen meat to ensure quality and food hygiene and safety, but in Vietnam, the habit of using hot chicken meat is still quite common (do not lower the carcass temperature after slaughter, in storing, transporting or consuming), leading to a very high risk of food poisoning from this raw material.
9p viwhitewolf 11-07-2023 7 4 Download
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Starch is present in many prepared ‘ready-meals’ that have undergone processing and/or storage in frozen or chilled state. Hydrothermal processing greatly increases starch digestibility and postprandial glycaemia. Effects of different heating/drying and cooling regimes on amylolysis have received little attention.
9p viginny 30-12-2022 11 2 Download
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This research is aimed to investigate the physiochemical properties of Tabtim fish fillets [pH, moisture content, water holding capacity (WHC) and texture profile analysis] during storage at 0, 5, and 10ºC for up to 18 days. Near infrared spectroscopy (NIR) was used as a nondestructive measurement and kinetics was also applied for determining the quality changes.
7p mudbound 10-12-2021 11 1 Download
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Zucchini fruit is susceptible to chilling injury (CI), but the response to low storage temperature is cultivar dependent. Previous reports about the response of zucchini fruit to chilling storage have been focused on the physiology and biochemistry of this process, with little information about the molecular mechanisms underlying it. In this work, we present a comprehensive analysis of transcriptomic changes that take place after cold storage in zucchini fruit of two commercial cultivars with contrasting response to chilling stress.
16p vibeauty 23-10-2021 3 0 Download
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The effects of frozen storage of goat’s milk on the physicochemical, physical properties, and sensory attributes of goat’s milk yoghurts were evaluated. Four yoghurts were made from goat’s milk stored at 4℃ overnight, and at -6, -20, or -35℃ for 1 month. Goat’s milk yoghurts were stored at 6℃ for 21 days. Protein and lipid contents in all the yoghurts were insignificantly different, however, the total solids content, including the added sugar in the yoghurts made from frozen goat’s milk, significantly increased in comparison with that in the yoghurt made from chilling goat’s milk.
8p chauchaungayxua12 09-07-2021 10 1 Download
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Sweetpotato (Ipomoea batatas L.) is one of the seven major food crops grown worldwide. Cold stress often can cause protein expression pattern and substance contents variations for tuberous roots of sweetpotato during low-temperature storage.
15p vijichea2711 28-05-2021 6 0 Download
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Effect of hot water dipping and polyamines on activity of ripening enhancer enzymes during storage of ber was carried out in the Department of Horticulture, Rajasthan College of Agriculture, Udaipur. Experiment was conducted from January 2013 to April 2013.
8p cothumenhmong9 18-01-2021 7 1 Download
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The focus of this study was to evaluate the effects of temperature variations on the quality of sheep carcass. For this sheep carcasses were subjected to existing practices followed during transportation and storage was simulated under different commercial and domestic storage temperatures like room temperature (simulating the retail outlet), chiller, display cabinet (0-4 oC) and slushed ice packed in thermocol box and also determined the effect of ambient conditions prevailed on quality of sheep carcasses in retail outlets in Chennai.
8p caygaocaolon8 07-11-2020 16 1 Download
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The present study was conducted to compare the quality of vacuum packed superchilled (- 1.5 to -2.5ºC) chicken breast with the chilled and frozen chicken breast at 24 h of storage. The result showed improvement in moisture content of superchilled meat with reduction in protein content as compared to fresh meat. There were no significant difference (P>0.05) in fat content of treated samples. The pH and WHC % showed no significant effect of cooling treatments. The ERV was good in treated samples except in chilled samples wherein it was decreased significantly.
9p nguaconbaynhay6 24-06-2020 10 0 Download
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The present study was conducted to compare the quality of superchilled (-2 ±0.5ºC), frozen (-20±1ºC) and chilled (4±1ºC) chicken momos, aerobically packaged in LDPE pouches. The products stored at chilling (4±1ºC) temperature spoiled on day 12. There was significant decrease in moisture and fat content of both frozen and superchilled samples with progress in storage period where as the protein content of chicken momo did not affect. The pH of all the samples increased gradually during the storage period. However, the pH of superchilled samples increased significantly at the end of storage.
11p nguaconbaynhay6 23-06-2020 11 0 Download
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Postharvest fruit conservation relies on low temperatures and manipulations of hormone metabolism to maintain sensory properties. Peaches are susceptible to chilling injuries, such as ‘woolliness’ that is caused by juice loss leading to a ‘wooly’ fruit texture.
14p vihashirama2711 21-05-2020 9 0 Download
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Enrobed or coated chevon ball containing natural antioxidant TP (Tea polyphenol), GSE (Grape Seed Extract) at a level of (0.75%) in the batter mix were cooked and stored under refrigeration temperature (4±1°C) for evaluation of quality. Test samples were compared to control and Synthetic antioxidant BHA (Butylated Hydroxyanisole) containing enrobed chevon balls.
9p nguaconbaynhay5 16-05-2020 15 0 Download
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Blueberry (Vaccinium spp.) is a small berry with high economic value. Although cold storage can extend the storage time of blueberry to more than 60 days, it leads to chilling injury (CI) displaying as pedicle pits; and the samples of 0 °C-30 days was the critical point of CI.
20p viharuno2711 21-04-2020 3 0 Download
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The changes in functional properties viz. solubility, total sulfhydryl groups, Ca2+ ATPase activity, emulsion activity index (EAI), emulsion capacity (EC), viscosity, foam volume stability (FVS), foam volume capacity, gelation, water holding capacity (WHC) of muscle proteins from fresh water fish eel (Mastacembelus armatus) during ice storage was evaluated for a period of 16 days with the analysis of each parameter monitored for every alternate day. The solubility of muscle proteins i.e. MFP decreased from 59.16 to 51.89 mg/g during chill storage.
12p quenchua4 06-04-2020 15 3 Download
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The properties of fresh goat meat in relation with post-mortem handling conditions were evaluated. There are various factors which affect the freshness of the meat the most important factors are storage temperature, time of exposure of meat to extrinsic factors and handling of carcass during and after slaughter. Hence a study was conducted to compare the physico chemical characteristics of chevon carcass hanged at room temperature for 6 hours and at chiller temperature for 30 hours.
8p trinhthamhodang3 12-02-2020 25 0 Download
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In present study “Effect of Aloe Vera coating on the Quality of indo pacific-king mackerel fish Chunks during Chilled Storage”Indo pacificking mackerel fish chunks were dipped in aqueous solution containing 25%, 50%, 75% and 100% Aloe vera Gel before chilled storage for 8 Days. Their physical (color and drip loss), biochemical (peroxide value), chemical (moisture) and organoleptic characters (textural) were analyzed. Both control and Treated Fish chunks samples were analyzed periodically.
8p nguaconbaynhay3 07-02-2020 29 2 Download
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The aim of this study was to evaluate the effect of Tris-based extenders containing glycerol and egg yolk on the motility and viability of chilled ram semen collected during non-breeding season. Nine ejaculates from three healthy rams in non-breeding season were collected by artificial vagina method. The semen was diluted with Steridyl (ST), Triladyl (TRY) or Tris-based extender containing 5 % glycerol and 5% egg-yolk (TGGY) to a final concentration 200x109 spermper ml. Semen samples (n=9) for each extender were stored at 5 0C for 72 hours.
9p quenchua2 18-12-2019 11 0 Download
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The shelf life of farm raised and wild caught Indian butter catfish during ice storage were studied in terms of biochemical, microbiological and histological. The farmed and wild pabda were stored in standard ice-boxes with flake ice (1:1). The samplings were performed at 2 days interval.
13p kequaidan2 13-12-2019 9 0 Download