Influence of Equilibration, Freezing Rate, Method of Dilution, and Diluent on the Survival of Deep-Frozen Bull Spermatozoa

1965 ◽  
Vol 18 (4) ◽  
pp. 901 ◽  
Author(s):  
ICA Martin
Keyword(s):  
Freezing Rate ◽  
Slow Freezing ◽  
Factorial Experiments ◽  
Deep Freezing ◽  
Rate Method ◽  
Fast Freezing

From the results of four factorial experiments on the deep-freezing of bull spermatozoa: (1) Revival rates of semen treated with lecithin followed by cooling to 5�C with dilution just before freezing did not differ significantly from samples diluted at 30�C soon after collection of the ejaculate. Aging the spermatozoa at 5�C for 6 hr before freezing was beneficial and a slow freezing rate of O� 5 to 1 degC fall per minute to -15�C followed by 3 degC fall below this temperature gave better results than faster rates. Time of storage at 5�C and freezing rate interacted, as fast freezing was much better tolerated by spermatozoa which had been aged at 5�C for 6 or 18 hr.

scholarly journals The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Derico Setyabrata ◽  
Jacob R. Tuell ◽  
Brad Kim
Keyword(s):  
Shear Force ◽  
Troponin T ◽  
Quality Attributes ◽  
Freezing Rate ◽  
Histological Observation ◽  
Ice Crystal ◽  
Lower Shear ◽  
Beef Carcasses ◽  
Longissimus Lumborum ◽  
Fast Freezing

The objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned into 5 treatments, where factorial combinations of 2 aging/freezing sequences (aging first then freezing/thawing [AFT] and freezing first then thawing/aging [FTA]) and 2 freezing rates (fast freezing [FF] and slow freezing [SF]) were used and compared to an aged only (AO) treatment as a control. Samples frozen using the FF condition were found to have a critical freezing time (Tc) of 21.5 min while the SF counterpart had a Tc of 175 min. Histological observation showed more visually enlarged gaps between muscle fibers in the SF samples, regardless of aging/freezing sequence. The SF-FTA samples had a significantly higher purge/ thaw loss followed by FF-FTA, while the loss from FF-AFT, SF-AFT, and AO were not different from each other (P > 0.05), suggesting that freezing rate effect might be more profound when applied in FTA. Cook loss was higher in AO compared to both FTA treatments (P < 0.05); however, it was not different when compared to AFT (P > 0.05). A lower shear force value and higher troponin-T protein degradation were found in both AFT and FTA compared to AO (P < 0.05), which would be attributed to the ice-crystal damage due to freezing. These results suggest that aging/freezing sequence could be an overriding factor in determining major meat quality attributes of frozen/thawed meat over freezing rate. However, fast freezing could negate some quality defects associated with the FTA process.

Effect of Composition of Tris-based Diluent on Survival of Boar Spermatozoa following Deep Freezing

1974 ◽  
Vol 27 (5) ◽  
pp. 485 ◽  
Author(s):  
D Visser ◽  
S Salamon
Keyword(s):  
Acetic Acid ◽  
Egg Yolk ◽  
Factorial Experiments ◽  
Deep Freezing ◽  
Boar Spermatozoa

Six factorial experiments were conducted to examine the effects of concentrations of 2-amino-2-hydroxymethylpropane-l,3-diol (tris), sugars, erythritol, catalase, ethylenediaminetetra-acetic acid (EDTA), glycerol and egg yolk in the freezing diluent on the survival of boar spermatozoa after freeze-thawing.

scholarly journals Post-mortem glycolysis in ox skeletal muscle. Effect of pre-rigor freezing and thawing on the intermediary metabolism

1968 ◽  
Vol 109 (2) ◽  
pp. 197-202 ◽  
Author(s):  
R. K. Scopes ◽  
R. P. Newbold
Keyword(s):  
Carbon Dioxide ◽  
Creatine Phosphate ◽  
Slow Freezing ◽  
Hexose Monophosphate ◽  
Post Mortem ◽  
Solid Carbon ◽  
Freezing And Thawing ◽  
Solid Carbon Dioxide ◽  
Triose Phosphate ◽  
Fast Freezing

1. Ox sternomandibularis muscle was ‘slow-frozen’ by placing it in air at −22° or ‘fast-frozen’ by immersion in liquid air or acetone–solid carbon dioxide. In all cases muscles were frozen pre-rigor. Changes in length, pH and the concentrations of Pi, creatine phosphate, hexose monophosphate (glucose 1-phosphate+glucose 6-phosphate+fructose 6-phosphate), fructose diphosphate (fructose 1,6-diphosphate+½ triose phosphate), lactate, ATP, ADP, AMP and NAD+ during freezing and during subsequent thawing were determined. In addition some measurements were made of the changes in α-glycerophosphate, 3-phosphoglycerate, 2-phosphoglycerate, phosphoenolpyruvate and pyruvate concentrations during slow freezing. 2. Appreciable shortening and marked changes in chemical composition took place during slow freezing but not during fast freezing. 3. During slow freezing the hexose monophosphate concentration fell and fructose 1,6-diphosphate and triose phosphate increased substantially. Increases also took place in 3-phosphoglycerate, 2-phosphoglycerate and phosphoenolpyruvate, but not in pyruvate. 4. On thawing, most of the chemical changes were similar to those in unfrozen muscle post mortem, but took place much more rapidly; loss of NAD+ was particularly rapid. Fast-frozen muscle metabolized at a faster rate on thawing than did slow-frozen muscle. 5. The overall changes in length during freezing and thawing were about the same in slow-frozen as in fast-frozen muscle.

Cryopreservation of Human Nasal Ciliated Epithelium

1996 ◽  
Vol 10 (5) ◽  
pp. 291-298 ◽  
Author(s):  
Bin Yang ◽  
Thomas V. McCaffrey ◽  
Eugene B. Kern
Keyword(s):  
Liquid Nitrogen ◽  
Room Temperature ◽  
Storage Time ◽  
Beat Frequency ◽  
Ciliary Beat Frequency ◽  
Slow Freezing ◽  
Freezing And Thawing ◽  
Ciliary Function ◽  
Nasal Cilia ◽  
Fast Freezing

The purpose of this study was to compare the effects on human nasal cilia of various freezing and thawing methods in order to determine a reliable method of cryopreservation. Ten samples each were preserved by a slow freezing and a fast freezing method. All samples were stored in liquid nitrogen (–196°C) for 1 week. The frozen samples were thawed by one of two methods: 1) rapid thawing—37°C water bath for 3–4 minutes; and 2) slow thawing—room temperature for 15 minutes. Prefreeze and postthaw ciliary beat frequency (CBF) was measured. The slow freezing and fast thawing method (SFFT) resulted in the best viability. An additional 10 samples preserved using the SFFT method stored at –70°C to –90°C did not retain ciliary function. Thirty ciliated samples preserved by the SFFT method were examined after freezing in liquid nitrogen (–196°C) for 1 week, 2 weeks, and 1 month. There was no significant decrease in CBF after cryopreservation at –196°C for 1 week or 2 weeks (P> 0.05). As the storage time increased to 1 month, postthaw CBF decreased 7.25 ± 0.87% when compared to the prefreeze CBF (P < 0.05). We conclude that human nasal cilia preserved by SFFT at –196°C retain activity for up to 1 month.

Preservation of beluga (Delphinapterus leucas) spermatozoa using a trehalose-based cryodiluent and directional freezing technology

2010 ◽  
Vol 22 (4) ◽  
pp. 653 ◽  
Author(s):  
J. K. O'Brien ◽  
T. R. Robeck
Keyword(s):  
Freezing Rate ◽  
Slow Freezing ◽  
Delphinapterus Leucas ◽  
Freezing Method ◽  
Progressive Motility ◽  
Sperm Characteristics ◽  
Preservation Method ◽  
Systematic Development ◽  
Directional Freezing

A beluga (Delphinapterus leucas) sperm preservation method was developed for use in genome banking and AI. In Study 1, glycerol-based cryodiluents (modified BF5F and modified Platz Diluent Variant (PDV)) were unable to maintain adequate progressive motility using straws (fast and slow freezing rate (FR)) or pellets (slow FR). Neither freezing method nor FR affected in vitro sperm characteristics (P > 0.05), but retention of prefreeze progressive motility following thawing was greater (P < 0.05) for BF5F (21%) than PDV (15%). In Study 2, examining the effects of straw freeze–thawing using BF5F with glycerol (1 and 3%, v/v) or trehalose (46 and 91 mM) on sperm characteristics, samples cryopreserved in trehalose exhibited superior (P < 0.05) in vitro parameters compared with their glycerol-treated counterparts. In Study 3, compared with a straw method, directional freezing using 91 mM trehalose enhanced (P < 0.05) sperm characteristics, with samples retaining 38%, 75% and 61% of their prefreeze progressive motility, curvilinear velocity and viability, respectively. A higher (P < 0.05) proportion of motile spermatozoa displayed rapid velocity after directional (21 ± 1%) compared with straw (12 ± 3%) freezing. Systematic development of a cryodiluent and the use of directional freezing resulted in beluga spermatozoa exhibiting adequate post-thaw quality for genome banking and use in AI.

scholarly journals Development of temperature regime of storage of frozen black currants

2021 ◽  
Vol 2 (11 (110)) ◽  
pp. 33-40
Author(s):  
Nina Osokina ◽  
Kateryna Kostetska ◽  
Olena Herasymchuk ◽  
Hennadii Tkachenko ◽  
Hryhorii Podpriatov ◽  
...  
Keyword(s):  
Freezing Temperature ◽  
Storage Conditions ◽  
Climatic Conditions ◽  
Slow Freezing ◽  
Heat Extraction ◽  
Ice Formation ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Quick Freezing ◽  
Fast Freezing

The process of ice formation in the pericarp of black currant depends on the pomological variety, the degree of ripeness of the fruit, and the method of freezing. During the slow and fast freezing of black currant, four ranges of fruit cooling temperatures are distinguished: 1) from the temperature of the fruit to the temperature of initiation of ice formation; 2) from the temperature of the front (initiation) of ice formation to the lowest possible temperature of the fetal mesocarp; 3) from the lowest possible temperature of the mesocarp to the lowest temperature of the fetal endocarp; 4) from the lowest possible endocarp temperature to fetal freezing temperature. Fast freezing boosts cooling, freezing and freezing from 37 min. (slow) up to 5.6 min. due to a halving of the temperature of initiation of ice formation, an increase of 1.3 times in the rate of heat extraction and an increase in the freezing temperature from –22...–24 °С (slow) to –20.8 °С. It is scientifically substantiated that the temperatures of freezing fruits significantly change the general existing recommendations (not higher than –18 °С) regarding the storage conditions of black currant fruits: with quick freezing, not higher than –21 °С, with slow freezing, not higher than –24 °С. The formation of the properties of black currant occurs during the growing season under various agro-climatic conditions and affects the parameters of ice formation indicators. The marketable condition, quality and organoleptic characteristics of black currant fruits depend on the method of freezing. The advantages of fast freezing of black currant fruits in a quick-freezing chamber with forced air circulation at a speed of 1.5–2.5 m/s at a temperature of –30...–32 °С in comparison with slow freezing in freezers at a temperature of –20 have been established. ..– 22 °С.

scholarly journals Deep Freezing of Ram Semen: Recovery of Spermatozoa After Pelleting and Comparison With Other Methods of Freezing

1968 ◽  
Vol 21 (2) ◽  
pp. 351 ◽  
Author(s):  
S Salamon
Keyword(s):  
Egg Yolk ◽  
Factorial Experiments ◽  
Deep Freezing

Four factorial experiments were conducted in which were examined and compared factors which affect revival of ram spermatozoa after pellet.freezing and other methods of freezing. Revival of spermatozoa after pellet.freezing was the best in egg yolk-lactose (333 mM), followed by egg yolk-raffinose (333 mM), egg yolk-glucose (355 mM), and egg yolk-fructose (355 mM) diluents. Within the glycerol range of 0-7%, lactose gave the best results with 3%, raffinose and glucose with 5%, and fructose with 7% (vJv) glycerol.

Treatments Before Frozen Storage Affecting Thaw Drip Formation in Pacific Salmon

1977 ◽  
Vol 34 (9) ◽  
pp. 1431-1435 ◽  
Author(s):  
E. Bilinski ◽  
R. E. E. Jonas ◽  
Y. C. Lau ◽  
G. Gibbard
Keyword(s):  
Key Words ◽  
Chum Salmon ◽  
Coho Salmon ◽  
Pacific Salmon ◽  
Frozen Storage ◽  
Freezing Rate ◽  
Slow Freezing ◽  
Oncorhynchus Keta ◽  
Temperature Range ◽  
Chum Salmon Oncorhynchus Keta

Freshly caught chum salmon, Oncorhynchus keta, were stored in ice or refrigerated seawater for 0.3 and 10 days and were then gutted and frozen at two different rates (1 or 14.5 h through the temperature range of 0 to −5 °C). The amount of thaw drip (TD) was determined in steaks following 1.5, 4, 8, and 12 mo of storage at −28 °C. A significant increase in TD occurred with the slow freezing rate or with a delay before freezing. These effects were not suppressed by a prolonged frozen storage, which also produced an increase in TD. There was no marked difference between fish held in ice and refrigerated seawater before freezing. Similar results were obtained with coho salmon, O. kisutch, frozen without prior chill stowage. Key words: Pacific salmon, thaw drip, chill stowage, freezing rates Oncorhynchus keta, O. kisutch

scholarly journals ASSESSMENT OF FREEZING PRE-TREATMENTS FOR THE FREEZE DRIED OF APPLE SLICES

2013 ◽  
Vol 17 (2) ◽  
pp. 3-14 ◽  
Author(s):  
Tamás Antal ◽  
László Sikolya ◽  
Benedek Kerekes
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Color Difference ◽  
Freezing Rate ◽  
Slow Freezing ◽  
Drying Process ◽  
Drying Time ◽  
Freeze Dried ◽  
Apple Slices

Abstract The effect of freezing rate on the quality of dried Jonagold and Idared was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing rate: 0,5 °C/min), contact plate freezing (2 °C/min) and vacuum-freezing (3 °C/min). The quality of the freeze dried product was then evaluated in terms of water activity, hardness, color and rehydration. The freezing in household freezer (slow freezing rate) significantly reduces the duration of the freeze drying process and consequently the process costs. The slow freezing rate allows the growth of large ice crystals at the beginning of the freeze-drying process, this fact should consequently lead to larger pores and injured cell walls and thus to shorter freeze drying time. Quality of the freezing in household freezer product was assessed as higher than the quality of the other freezing pre-treated material. Slow freezing rate resulted softer texture and higher rehydration capacity, than that of other pre-treated samples. In all cases, slow freezing lead to lower final moisture content, total color difference and water activity.

scholarly journals Evaluation of freezing pre-treatments for the lyophilisation of apple

2013 ◽  
Vol 5 (1) ◽  
pp. 56-68
Author(s):  
Tamás Antal ◽  
László Sikolya ◽  
Benedek Kerekes
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Ice Crystals ◽  
Freezing Rate ◽  
Slow Freezing ◽  
Drying Process ◽  
Drying Time ◽  
Freeze Dried ◽  
Apple Slices

Abstract The effect of freezing rate on the quality of dried Jonagold and Idared (Malus domestica Borkh.) was studied. Apple slices underwent various pre-treatments, i.e. freezing in household freezer (freezing speed/rate: 0,5◦C/min), contact plate freezing (2◦C/min) and vacuumfreezing (3◦C/min). The quality of the freeze-dried product was then evaluated in terms of water activity (aw), hardness, color and rehydration. The texture and color experiments were carried out with texture analyser and colorimeter. The aw of apple slices was measured by aw apparatus. It was found that drying time was influenced by freezing rate. The freezing in household freezer (slow freezing rate) significantly reduces the duration of the freeze-drying process and consequently the process costs. The slow freezing rate allows the growth of large ice crystals at the beginning of the freeze-drying process; this fact should consequently lead to larger pores and injured cell walls and thus to shorter freeze-drying time. Quality of the freezing in household freezer product was assessed as higher than the quality of the other freezing pre-treated material. Slow freezing rate resulted softer texture and higher rehydration capacity than that of other pre-treated samples. In all cases, slow freezing speed lead to lower final moisture content, total color difference and water activity. Freeze-dried samples prepared with higher freezing rates (3◦C/min) were the most white in color because small pores, originated by sublimation of small ice crystals formed by fast freezing.

Sign in / Sign up

Export Citation Format

Share Document