The Effect of Fluctuating vs. Constant Frozen Storage Temperature Regimes on Some Quality Parameters of Selected Food Products

LWT ◽  
2002 ◽  
Vol 35 (2) ◽  
pp. 190-200 ◽  
Author(s):  
Ronan Gormley ◽  
Thomas Walshe ◽  
Karen Hussey ◽  
Francis Butler
Keyword(s):  
Storage Temperature ◽  
Frozen Storage ◽  
Food Products ◽  
Quality Parameters ◽  
Temperature Regimes

scholarly journals Lifting and Overwinter Storage of White Pine in Southern Ontario

1985 ◽  
Vol 61 (6) ◽  
pp. 480-483 ◽  
Author(s):  
G. D. Racey ◽  
R. E. Hutchison ◽  
C. Glerum
Keyword(s):  
Cold Storage ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Field Performance ◽  
Pinus Strobus ◽  
Forest Tree ◽  
White Pine ◽  
Southern Ontario ◽  
Temperature Regimes ◽  
Survival And Growth

A fall lifting and overwinter storage trial on 3+0 white pine (Pinus strobus L.) was carried out at St. Williams forest tree nursery (42° 40′N, 80° 25′W) during two consecutive years to study: (1) the degree hardening day (DHD) requirement for lifting; and (2) the effect of different storage temperature regimes: cold (1-4 °C) and frozen (−3 °C) on the performance of stock stored overwinter. Field performance was best if lifting for overwinter storage was delayed until after an accumulation of 125 DHD which is less than that required farther north. In some instances, seedlings lifted very late in the year had reduced survival and growth in the following year. Seedlings were ready for cold storage before being ready for frozen storage. Frozen storage is preferred owing to molding problems associated with cold storage.

scholarly journals Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

2019 ◽  
Vol 17 (3) ◽  
pp. 417-423
Author(s):  
Md Ismail Hossain ◽  
Fatema Hoque Shikha ◽  
Nurun Naher
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Ph Value ◽  
Bacterial Load ◽  
Frozen Storage ◽  
Storage Period ◽  
Quality Parameters ◽  
Fish Food ◽  
Pangasianodon Hypophthalmus ◽  
Storage Temperatures

Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that- irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15th at room, day 90th at refrigeration and day 120th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×104 to 2.6×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×104 to 2.5×107) and at frozen temperature bacterial growth found negative (from 2.2 ×104 to 3.6×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature. J Bangladesh Agril Univ 17(3): 417–423, 2019

scholarly journals Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1405
Author(s):  
Nima Hematyar ◽  
Jan Mraz ◽  
Vlastimil Stejskal ◽  
Sabine Sampels ◽  
Zuzana Linhartová ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Sodium Dodecyl ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Protein Carbonyls ◽  
Main Concern ◽  
Refrigerated Storage ◽  
Eurasian Perch ◽  
Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

scholarly journals Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 929
Author(s):  
Stefano Farris ◽  
Susanna Buratti ◽  
Simona Benedetti ◽  
Cesare Rovera ◽  
Ernestina Casiraghi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Transmission Rate ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Packaging Materials ◽  
Transparent Plastic ◽  
Virgin Olive Oils ◽  
Oxygen Transmission Rate ◽  
Olive Oils

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.

The effect of post-harvest storage on the weight of Golden Delicious apples

2021 ◽  
Vol 13 (2) ◽  
pp. 7-11
Author(s):  
Salma Kassebi ◽  
Péter Korzenszky
Keyword(s):  
Relative Humidity ◽  
Storage Temperature ◽  
Extended Period ◽  
Food Products ◽  
Significant Loss ◽  
Loss Of Weight ◽  
Ambient Storage ◽  
Golden Delicious ◽  
Different Levels ◽  
Careful Management

Apples, like other fruits, are exposed to stress during their growth and development in the field, also during harvest and the postharvest environment (processing, storage, and transportation). The refrigeration system allows for bulk handling of food products from harvest to market, ensuring that food products are maintained in their freshness and integrity for an extended period through careful management of storage temperature and humidity. This study investigated the effects of storage on the weight loss of apples (Golden Delicious fruits harvested at maturity), under refrigerated conditions at a temperature of 5±0.5°C and relative humidity of 82% and under ambient storage at a temperature of 25 ±0.5 °C and relative humidity of 60 %, over 3 months. The findings revealed that the two groups of apples experienced weight reduction at different levels. Apples placed at cold storage presented a loss of weight between 3.31g and 4.49g; however, apples stored at ambient temperature showed a significant loss of weight between 21.9g and 31.76g.

THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

2021 ◽  
Vol 14(63) (1) ◽  
pp. 201-212
Author(s):  
Le Pham Tan QUOC ◽  
Nguyen Van MUOI ◽  
Tran Thanh TRUC ◽  
Van Hong THIEN ◽  
Le Tram Nghia THU ◽  
...  
Keyword(s):  
Control Sample ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Ground Beef ◽  
Storage Period ◽  
Quality Parameters ◽  
Root Extract ◽  
Polygonum Multiflorum ◽  
Alternative Source ◽  
Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

scholarly journals Prediction of growth kinetics of Pseudomonas spp. in meat products under isothermal and non-isothermal storage conditions

2021 ◽  
Vol 7 (3) ◽  
pp. 194-202
Author(s):  
Fatih Tarlak
Keyword(s):  
Goodness Of Fit ◽  
Storage Temperature ◽  
Food Products ◽  
Storage Conditions ◽  
Chicken Meat ◽  
Lag Phase ◽  
Phase Duration ◽  
Pseudomonas Spp ◽  
Primary Model ◽  
One Step

The main objective of the present study was to develop and validate a new alternative modelling method to predict the shelf-life of food products under non-isothermal storage conditions. The bacterial growth data of the Pseudomonas spp. was extracted from published studies conducted for aerobically-stored fish, pork and chicken meat and described with two-step and one-step modelling approaches employing different primary models (the modified Gompertz, logistic, Baranyi and Huang models) under isothermal storage temperatures. Temperature dependent kinetic parameters (maximum specific growth rate ‘µmax’ and lag phase duration ‘λ’) were described as a function of storage temperature via the Ratkowsky model integrated with each primary model. The Huang model based on the one-step modelling approach yielded the best goodness of fit results (RMSE = 0.451 and adjusted-R2 = 0.942) for all food products at isothermal storage conditions, therefore, was also used to check it’s the prediction capability under non-isothermal storage conditions. The differential form of the Huang model provided satisfactorily statistical indexes (1.075 > Bf > 1.014 and 1.080 > Af > 1.047) indicating reliably being able to use to describe the growth behaviour of Pseudomonas spp. in fish, pork and chicken meat subjected to non-isothermal storage conditions.

Methodology for the accelerated determination of the shelf life of wheat and rye grain

2021 ◽  
pp. 768-774
Author(s):  
K.B. Gurieva ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Food Products ◽  
Acid Number

An overview of methods for determining the shelf life of food products is given. An accelerated method, which includes storing grain at a temperature of 20–40 °C, regularly determining the acid number of fats, while using samples from at least three batches of grain of the same crop, has been developed. Based on the obtained results, the estimated shelf life at any storage temperature is determined by calculation using the “Reserve-forecast” program, taking into account that the maximum permissible value of the acid number of fats is: 25 mg KOH/g of fat — for wheat, 23 mg KOH/g fat — for rye. The proposed methodology makes it possible to shorten the duration and reduce the complexity of determining the grain shelf life.

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