Effect of pre-chilling time on the physicochemical properties of channel catfish during frozen storage

2020 ◽  
Vol 115 ◽  
pp. 56-62 ◽  
Author(s):  
Liu Shi ◽  
Tao Yin ◽  
Lan Wang ◽  
Guangquan Xiong ◽  
Ruichang Gao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Channel Catfish ◽  
Frozen Storage

Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109606
Author(s):  
Liu Shi ◽  
Tao Yin ◽  
Guangquan Xiong ◽  
Anzi Ding ◽  
Xin Li ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Channel Catfish ◽  
Storage Time ◽  
Frozen Storage ◽  
And Storage

scholarly journals Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1695
Author(s):  
Xinyue Zhou ◽  
Wenjun Wang ◽  
Xiaobin Ma ◽  
Enbo Xu ◽  
Donghong Liu
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Ultrasonic Treatment ◽  
Frozen Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ultrasonic Power ◽  
Minimal Impact ◽  
Sedimentation Behavior ◽  
Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

scholarly journals Nutritional value and physicochemical properties of red deer and wild boar meat after frozen storage under vacuum

2017 ◽  
Vol 18 (1) ◽  
pp. 278-290 ◽  
Author(s):  
Mariusz FLOREK ◽  
Piotr SKA�ECKI ◽  
Piotr DOMARADZKI ◽  
�ukasz WOLAN ◽  
Ma�gorzata RYSZKOWSKA-SIWKO
Keyword(s):  
Physicochemical Properties ◽  
Wild Boar ◽  
Nutritional Value ◽  
Red Deer ◽  
Frozen Storage ◽  
Wild Boar Meat
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