Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese

2013 ◽  
Vol 109 (2-3) ◽  
pp. 136-140 ◽  
Author(s):  
Young W. Park
Keyword(s):  
Sensory Quality ◽  
Frozen Storage ◽  
Caprine Milk

Sensory quality of lamb following long-term frozen storage

Meat Science ◽  
2016 ◽  
Vol 114 ◽  
pp. 32-37 ◽  
Author(s):  
E. Muela ◽  
P. Monge ◽  
C. Sañudo ◽  
M.M. Campo ◽  
J.A. Beltrán
Keyword(s):  
Sensory Quality ◽  
Frozen Storage

Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes

2005 ◽  
Vol 85 (14) ◽  
pp. 2327-2340 ◽  
Author(s):  
M Dolores Álvarez ◽  
Cristina Fernández ◽  
Wenceslao Canet
Keyword(s):  
Frozen Storage ◽  
Mashed Potatoes

scholarly journals Freezing and storage of leukodepleted erythrocyte suspensions

2017 ◽  
Vol 61 (No. 8) ◽  
pp. 443-448 ◽  
Author(s):  
DA Bala ◽  
E. Eraslan ◽  
I. Akyazi ◽  
EE Ekiz ◽  
M. Ozcan ◽  
...  
Keyword(s):  
Red Blood Cells ◽  
Blood Cells ◽  
Bacterial Contamination ◽  
Frozen Storage ◽  
Consecutive Series ◽  
Leukocyte Depletion ◽  
Negative Effect ◽  
And Storage

Studies on the frozen storage of human blood products have benefited veterinary transfusion medicine in recent years, but the long-term cryopreservation of canine red blood cells (RBCs) has not yet been thoroughly investigated. Further, no studies are available with respect to the frozen storage of leukocyte-depleted canine red blood cells (LD-RBCs). The objective of the current study was to investigate time-dependent effects of long-term frozen storage on leukocyte-depleted canine RBCs. Twelve healthy adult dogs meeting the criteria for blood transfusion were used in the study. Whole blood samples (450 ± 45 ml) collected from each dog were centrifuged for 5 min at 22 °C and 4200 × g in a cryogenic microcentrifuge and concentrated RBC (pRBC) suspensions were obtained. Leukocyte depletion was achieved by filtration (2.6 log<sub>10</sub>). Then, the filtrated samples were prewashed three times in 0.9% NaCl solution and were allocated into three subgroups to be evaluated at three different time points (Day 0, Month 4 and Month 6). The samples for cryopreservation were subjected to glycerolisation and then stored at –80 °C for 4- and 6-month periods. At the end of this period pRBC units were thawed by manual agitation in a water bath maintained at 36–38 °C, centrifuged and then washed in a consecutive series of 12%, 1.6% and 0.9% of NaCl + 0.2 dextrose solutions. 2,3-Diphosphoglycerate (2,3-DPG), adenosine triphosphate (ATP), supernatant haemoglobin (SupHb), sodium (Na<sup>+</sup>) and potassium (K<sup>+</sup>) levels, residual glycerol concentrations and haemograms of thawed and deglycerolised pRBC samples were evaluated together with those of Day 0. Sterility tests were performed on all samples for bacterial contamination. No statistically significant differences were noted except for Hct and SupHb levels. No bacterial contamination was noted in any of the samples on the basis of sterility tests. It was found that the described glycerolisation procedure could be a method of choice in the cryopreservation of leukocyte-depleted pRBCs (LD-pRBCs) since no negative effect was observed on the quality of the products and long-term frozen storage did not cause RBC destruction.

scholarly journals Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage

2018 ◽  
Author(s):  
S. Bellaga ◽  
L. Ben Haj Said ◽  
K. Allaf
Keyword(s):  
Water Content ◽  
Frozen Storage ◽  
Color Difference ◽  
Total Polyphenol ◽  
Positive Effects ◽  
The Stability ◽  
Quality Assessments ◽  
Apple Fruits

Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color difference of dehydrofrozen/thawed apples. Total polyphenol content and total flavonoid content losses were important for samples without any dehydration pretreatment. They noticeably decreased when water content decreased during the whole period of storage. Thus, a partial removal of water prior to freezing is a relevant way to maintain the stability of fruit quality during long-term frozen-storage. Keywords: Apple fruits; dehydrofreezing; frozen storage; color; polyphenol

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