• Title, Summary, Keyword: frozen storage

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Changes of Protein Composition and Muscle Tissues in Top Shell Meat during Frozen Storage (바다방석고둥육의 동결저장중 단백질조성과 근육조직의 변화)

  • 송대진;김창용;박환준
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.6
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    • pp.763-770
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    • 1993
  • To investigate the quality changes during frozen storage, top shell, Omphalius pfeifferi capenteri, was stored at -18$^{\circ}C$, -$25^{\circ}C$ and -3$0^{\circ}C$ immediately after shelling and water holding capacity, protein composition and histological features were examined with the lapsed period of the storage. During the storage period, amount of free drip was increased with higher frozen temperature and longer frozen period, but with the longer storage period, the lower water holding capacity was observed. The extractability and composition of muscle protein, sarcoplasmic protein and stroma protein were rather stable regardless of frozen temperature and frozen storage period. However, the extractability of myofibrillar protein was decreased with higher frozen temperature and longer frozen storage period. On the changes of muscle tissue structure, following points were observed. 1) In the muscle tissue structure of fresh sample, fine muscle fiber was closely distributed all over the tissue regardless of cross and longitudinal section. 2) In tissue structure under frozen state, it was observed that ice crystals apparently grew with the higher storage temperature. Empty spaces between muscle bundles which wee formed by aggregations of muscle fiber were observed after 3 months storage at -18$^{\circ}C$ . 3) Tissue structure in thawed state was restored satisfactorily after 1 month storage regardless of storage temperature. After 3 months storage at -3$0^{\circ}C$, muscle tissue was well restored, but at -18$^{\circ}C$, empty spaces were apparent due to incomplete restoration.

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Effect of Chinese Chives Addition on Retrogradation Rate and Storage Stability of Frozen Noodle (부추 첨가가 냉동면의 노화 및 저장 안정성에 미치는 효과)

  • Kwak, Yeon-Ju
    • The Korean Journal of Food And Nutrition
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    • v.21 no.4
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    • pp.510-517
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    • 2008
  • Effects of addition of Chinese chives into frozen noodle on retrogradation of the cooked frozen noodle were examined by enzymatic evaluation during the storage 3 days at $4^{\circ}C$. The retrogradation rate during storage was significantly reduced by addition Chinese chives. Thus we hypothesized that retarogardation and textural changes of frozen noodle might be linked to thermostable amylase in Chinese chives. The amylase isolated from Chinese chives was affected by temperature and pH of buffer used. The enzyme was mainly extracted 20 mM potassium phosphate buffer(pH 7.0). The enzyme was extremly stable at wide temerature and pH. Amylase activity was maximal at $50^{\circ}C$ and pH 7.5. The enzyme was not inactivated by heat treatment at $70^{\circ}C$, $80^{\circ}C$ for 30 min. We suggest the enzyme was stable at high temperature. To investigate the effect of different storage packge on texture properties, color, sensory evaluation, parent-packged and unparent packaged frozen noodle was compared with control. As the storage passed, the frozen noodle packaged with parent showed a rapid decrease in the color. The hardness was gradually decreased during storage. It was found that unparent packged must be nessasry in the Chinese chives frozen noodle. In changes of sensory properties by traind panel, Chinese chives frozen noodle with 2% blanched Chinese chives got the highest score in overall acceptability, therefore we tried acceptance test by consumers with 2% blanched frozen Chinese chives noodle.

Storage characteristics of frozen soy yogurt Prepared with different proteolytic enzymes and starter cultures (단백분해효소와 Starter Culture의 종류에 따른 frozen soy yogurt의 저장성)

  • Lee Sook-Young;Lee Jung-Eun
    • Korean journal of food and cookery science
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    • v.21 no.2
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    • pp.217-224
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    • 2005
  • The storage characteristics of frozen soy yogurt prepared with hydrolyzed soy protein isolates were evaluated. In order to facilitate lactic fermentation bacteria grow and produce lactic acid as fast rate as possible, soy protein isolate(SPI) was hydrolyzed using two kinds of proteases; bromelain and a-chymotrypsin. The cultural systems employed thereafter for lactic fermentations were Bifidobacterium bifidum or B. bifidum and Lactobacillus bulgaricus. The viable cell counts, normal- and bile acid tolerances from the mixed cultures of B. bifidum and L. bulgaricus decreased sharply during the initial first 3 days of frozen storage and then showed a gradual decrease thereafter. Melt-down percent of the all frozen products have been favorably affected as was shown by less melting at raised testing temperature during 28 days of frozen storage except for the initial 3 days during which a minor change has been observed. Among the various volatile flavor components, the contents of acetaldehyde, acetone, diacetyl and methanol generally increased during the frozen storage. In sensory test, the frozen soy yogurt prepared with a-chymotrypsin and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.

Effects of Storage Period and Rechilling Process on Tenderness of Chilled or Frozen Beef (냉장 또는 동결우육에 있어서 저장기간과 재냉장이 연도에 미치는 영향)

  • 김미숙;문윤희
    • Food Science of Animal Resources
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    • v.18 no.3
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    • pp.216-223
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    • 1998
  • This study was conducted to investigate the effects of the tenderness for the vacuum chilled, the air-frozen or the rechilled Holstein beef loin. The vacuum packaged beef was stored at 1$^{\circ}C$ and the air-packaged beef was stored at -20$^{\circ}C$ for 60 days. The rechilled beef was restored for 3 days at 1$^{\circ}C$ by using the vacuum chilled or the air-frozen beef. Hardness and chewiness of the vacuum chilled beef were better than those of the air-frozen beef. Hardness and chewiness were improved significantly(p<0.05) after the 40 days storage for the vacuum chilled beef, but there was no significant improvement for the air-frozen beef during the 60 days storage. By the rechilling process, tenderness and myofibrillar fragmentation index of the vacuum chilled and air-frozen beef improved. Especially those were improved significantly(p<0.05) in the vacuum chilled beef after the 20 days storage, and in the air-frozen beef after the 40 and 60 days storage.

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The effects of soybean oil and cyclodextrin on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate (콩기름과 cyclodextrin 첨가량이 효소처리한 분리대두단백으로 제조한 frozen soy yogurt의 품질특성 및 저장성에 미치는 영향)

  • Lee Sook-Young;Park Mi-Jung
    • Korean journal of food and cookery science
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    • v.21 no.1
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    • pp.18-23
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    • 2005
  • The effects of soybean oil and cyclodextrin were studied on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate. The viscosity and overrun of frozen soy yogurt were improved by the addition of soybean oil and cyclodextrin. Upon the addition of cyclodextrin, there was a decrease in the peroxide value of yogurt with subsequent increase by the addition of soybean oil during frozen storage. During the process of storage, there was an increase in the acetone and diacetyl contents, but methanol, ethanol and butanol contents decreased. However, the value of hexanal content was not consistent in the obtained results. Sensory characteristics of frozen soy yogurt such as mouth feel, and overall quality were improved by the addition of cyclodextrin and remained the same frozen storage at $-20^{\circ}C$ for 30 days.

Assessment of frozen storage duration effect on quality characteristics of various horse muscles

  • Seong, Pil Nam;Seo, Hyun Woo;Kim, Jin-Hyoung;Kang, Geun Ho;Cho, Soo-Hyun;Chae, Hyun Seok;Park, Beom Young;Ba, Hoa Van
    • Asian-Australasian Journal of Animal Sciences
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    • v.30 no.12
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    • pp.1756-1763
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    • 2017
  • Objective: The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods: Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuumpackaged and frozen at $-20^{\circ}C$ for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner-Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results: Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion: Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

Effect of Storage Period and Rechilling Process on Tenderness of Myofibrillar Protein of Chilled or Frozen Beef (냉장 또는 동결우유의 저장기간과 재냉장이 근원섬유단백질의 연도에 미치는 영향)

  • 김미숙;문윤희
    • The Korean Journal of Food And Nutrition
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    • v.11 no.5
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    • pp.536-541
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    • 1998
  • This study was carried out to investigate the changes of characteristics of myofibrillar protein for the vacuum chilled, the air frozen or the rechilled Holstein beef loin. The vacuum chilled beef was stored at 1$^{\circ}C$ and the air frozen beef was stored at -20$^{\circ}C$ for 60 days. The rechilled beef was restored for 3 days at 1$^{\circ}C$ by using the vacuum chilled or the air frozen beef. Myofibrillar protein extractability, 30,000 dalton component content and Mg-ATP ase activity for the vacuum chilled beef were higher than those of the air frozen beef. Each parameters increased significantly for the vacuum chilled beef after the 20 days storage, but there was no significant difference for the vacuum chilled beef after the 20 days storage, but there was no significant difference for the air frozen beef during the 60 days storage. By the rechilling process, myofibrillar protein extractability of the vacuum chilled and the frozen beef were not significant difference. The 30,000 dalton component of the vacuum chilled beef was showed not significant increment by rechilling, but the frozen beef was showed significant increment by rechilling. The Mg-ATPase activity of myofibrillar protein of the vacuum chilled beef was not changes by rechilling, but the frozen beef after the 20 days storage was significant increment by rechilling.

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Sutides on the Processing of Frozen Seasoned Mackerel Meat 2. Keeping Quality of Frozen Seasoned Mackerel Meat during Storage (냉동고등어조미육의 가공에 관한연구 2. 냉동고등어조미육의 저장중 품질안정성)

  • 이응호;김명찬;김진수;안창범;김복규;구재근
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.19 no.2
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    • pp.107-114
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    • 1990
  • The keeping quality of seasoned mackerel meat products during frozen storage were investi-gated for the effective utilization of mackerel as a food source. The pH and volatile basic nitrogen (VBN) contents of products revealed a tendency to increase slightly during frozen storage,. Viable cell counts(1.5$\times$104-2.0$\times$104/g) and histamine contents(2.45-2.89mg/100g) were decreased during frozen storage. In fatty acid composition of the products polye-nes such as 22:6, 18:3, 20:4 and 20:5 were the maincomponents. From the results of chemical experiments and sensory evaluation the products could preserved with good quality during frozen storage(-$25^{\circ}C$) of 120 days.

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Shape-Stabilized Phase Change Materials : Frozen Gels From Polypropylene and n-Paraffin for Latent Heat Storage

  • Ko, Jae-Wang;Son, Tae-Won
    • Proceedings of the Korean Society of Dyers and Finishers Conference
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    • pp.80-81
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    • 2010
  • We prepared polymer-PCM gels such as prepared frozen gel from polypropylene and n-Paraffin for thermal storage and release materials, their basic properties and possible applications especially in latent heat storage. The preparation methods are used to melting method and absorption method respectively. The composition and properties of prepared frozen gels from polypropylene and n-Paraffin were observed by DSC, FT-IR spectra, ARES and Elemental analysis. We can prepare frozen gels in different temperature for latent heat storage materials as controlling composition of phase change material as well as using different incorporating phase change materials. These frozen gels can be used to latent heat storage materials for several applications.

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Effect of Frozen Storage and Cooking Methods on Lipid Oxidation in Chicken White and Legs Meat (닭고기 냉동저장과 조리법이 지질의 산패에 미치는 영향)

  • Choi, Jae-Hee;Lee, Sook-Mi;Cho, Chung-Soon
    • Journal of the Korean Applied Science and Technology
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    • v.10 no.2
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    • pp.49-56
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    • 1993
  • The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at $-18^{\circ}C$ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at $18^{\circ}C$ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.