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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 34 for “"Frozen storage"”.
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Stability of broiler pieces during frozen storage
Thesis (M.S.)--Michigan State University. Dept. of Food Science and Human Nutrition,
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The Effect of Frozen Storage on The Microflora of Raw Milk
… of a bacterial count. Should the milk samples be frozen prior to determining the number of bacteria? If it is feasible, what effect will the freezing have on the number of bacteria found? No tangible information about this problem has been found in the literature. Standard procedure emphasize …
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Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage
… focusing both on the antioxidant capacity of frozen pawpaw pulp and the characterization of sensory attributes using a trained descriptive sensory analysis panel and an untrained consumer panel. Previous research has shown that there are extractable antioxidants within pawpaw pulp. Findings in …
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Effect of dietary fats and antioxidants on the frozen storage life of cooked pork products
… stability of bacon was examined over 16 weeks of frozen storage and that of wieners during ten months frozen storage. Lipid oxidation in the products was measured by means of thiobarbituric acid reactive substances (TBARS), fluorescence shift and sensory evaluation. The fluorescence shift method …
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The Efficacy of Using Natural Antioxidant Blends to Control Oxidative Rancidity in Headed and Gutted, Filleted, and Minced Rainbow Trout (Oncorhynchus mykiss) During Frozen Storage
… sensory panels indicated that after 12 months frozen storage, the treated and control samples were equally acceptable. For both the filleted and headed and gutted samples, no texture differences were noted over storage time or between control or variable treatments. When using natural …
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Effects of packaging and soy protein isolate antioxidant on lipid oxidation of ground beef
… light (4$\sp\circ$C) for 24 h and then held frozen ($-$18$\sp\circ$C) for 52 weeks. Instrumental and visual color of PVC-packaged beef was damaged most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA value, visual brownness, …
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Sensory and chemical characteristics of lamb, mutton and mechanically deboned turkey meat patties
… analysis, pH determinations, packaging, storage conditions, oxidative rancidity, organoleptic evaluation, bacterial counts and quantitative measurement of headspace volatiles by gas chromatography (GC);Film type and storage time in the first experiment showed a highly significant effect …
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High fructose corn syrup in shortened cakes with modified corn starch additives
… freshly baked, after 3 days of room temperature storage, and after 14 and 45 days of frozen storage (-16°C). The pH, specific gravity, and sugar composition by HPLC were determined for the cake batters. Baked cakes were evaluated for moisture content, volume, and crust and crumb color. …
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Rheology and processing of mozzarella cheese
… Finally, a comparative study on the effect of frozen storage on the rheology of three different brands of mozzarella cheese was performed. In general, it was found that mozzarella cheese can be classified as a pseudoplastic (shear thinning) semi-solid material possessing a yield stress at room …
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Fagyasztott élelmiszer-emulziók stabilitásának vizsgálata = Investigation of the stability of frozen food emulsions
… characteristics affected by freezing and frozen storage in creams and the addition of acid whey in ice creams.
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Effect of fat quality on sausage processing, texture, and sensory characteristics
… diet. Processing, texture, sensory, visual, and storage stability characteristics were evaluated. Effects on processing yields varied with sausage products as fresh and smoked sausage had decreased cook losses with fat from pigs fed DDGS while bologna with fat from pigs fed DDGS had increased …
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Ante- and post-mortem factors affect muscle protein functionality from fish
… was observed in smoked products produced from frozen fillets. Stabilization of rainbow trout fillets by water, 1% (w/v) sodium lactate, or 8% (w/v) sucrose/sorbitol (1:1 w/w), alone or in combination with 0.5% (w/v) sodium tripolyphosphate/tetrasodium pyrophosphate (1:1 w/w) and/or 0.05% (w/v) …
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Retention of Nutrients and Phytochemicals in Fresh and Processed Broccoli
… was to determine whether thermal processing, storage and preparation affected concentrations of ascorbic acid, $\beta$-carotene, sulforaphane (SF), sulforaphane nitrile (SFN), cyanohydroxybutene (CHB), iberin (I) and iberin nitrile (IN) in fresh and frozen broccoli. The mean initial …
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Long Chain n-3 PUFA and Oleic Acid Modification Strategies to Enhance Fillet Quality in Tilapia, Oreochromis species
… was no observable oxidation during long term frozen storage. The oxidation study proved that value-addition would not be compromised during the long term storage conditions, even under temperature abuse. It is possible to improve tilapia nutritional quality through diet to provide consumers …
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The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins
… or staling rates especially after prolonged frozen storage. Sensory panelists noted that the addition of liquid or dry honey increased the cohesive forces and decreased tenderness. The addition of moisture to the fat reduced system did not appear to improve the perceived moistness of the …
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The adequacy of recommended microwave blanch times for carrots and green beans in selected microwave ovens
… cause nutritional and sensory deterioration in frozen vegetables while maintaining optimal quality. In the present study the General Electric Company's recommended blanch times for carrots and green beans were investigated using three microwave ovens. Peroxidase was used as an indicator enzyme …
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Evaluation of storage conditions on DNA used for forensic STR analysis
… this project was to examine various methods of storage and make recommendations for a universal storage method that maintained DNA integrity over time. Four variables were evaluated: storage buffer, storage temperature, initial storage concentration and the effects of repeated freeze-thaw …
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The impact of variation in freezing and thawing process parameters on the critical quality attributes of a monoclonal antibody
… product and its processing intermediates during storage. Freezing and frozen storage is widely applied to improve stability of the bulk drug substance. The process of freezing a protein results in stresses that can cause protein degradation and subsequent aggregation. The aim of this project was …
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Improving the health benefits of broccoli through myrosinase maintenance
… which could adversely affect the broccoli during frozen storage. This thermal treatment also inactivates the thermally unstable myrosinase, yielding a broccoli product with no ability to form SF. Human tissues contain no thiohydrolase and although the gut microbiota can form SF, they do so very …
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Effects of polyphosphates on frozen chickens.
… the antioxidant properties of polyphosphates in frozen chickens, which were obtained during supervised factory trials, and to propose reasons for this effect. Previous work has been mainly concerned with why polyphosphates increase the water holding capacity (WHC) of meat.After a brief review of …
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