Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod

1964 ◽  
Vol 21 (6) ◽  
pp. 1397-1402 ◽  
Author(s):  
W. A. MacCallum ◽  
Dorothy A. Chalker ◽  
J. T. Lauder ◽  
P. H. Odense ◽  
D. R. Idler
Keyword(s):  
Untreated Control ◽  
Gadus Morhua ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Taste Panel ◽  
Electrophoretic Patterns ◽  
Significant Difference ◽  
Texture Characteristics ◽  
Panel Evaluation

Sodium tripolyphosphate treatment before packaging and freezing of fillets of trap-caught cod (Gadus morhua L.) in-rigor was compared with treatment in plain water.The once-frozen treated fillets, evaluated by an analytical taste panel after frozen storage at −12°F (−24.5 °C) for periods up to 27 weeks, had significantly better texture characteristics than did the untreated control fillets.Thaw-drip was significantly smaller in treated samples but this effect was less pronounced after extended frozen storage.Lipid hydrolysis proceeded at the same rate in both treated and untreated fillets.There was no significant difference between the electrophoretic patterns of the proteins found in the treated and untreated samples. In both cases the muscle albumins constituted the major portion of the proteins in the drip.Results indicate that polyphosphate-treated fillets prepared from trap cod could have greater market acceptance than untreated fillets. The producer would benefit from improved quality of product and from increased yield.

scholarly journals Combination Effects of Phosphate and NaCl on Physiochemical, Microbiological, and Sensory Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets during Frozen Storage

2018 ◽  
Vol 17 (4) ◽  
pp. 313-323
Author(s):  
Sutee WANGTUEAI ◽  
Jirawan MANEEROTE ◽  
Phisit SEESURIYACHAN ◽  
Yuthana PHIMOLSIRIPOL ◽  
Thunnop LAOKULDILOK ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Combination Effects ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Significant Difference ◽  
L Value ◽  
Tbars Values

The objective of this research was to investigate the combination effects of phosphate and sodium chloride (NaCl) on the quality of frozen Nile tilapia fillets (control and treated with sodium tripolyphosphate 1.4 % STPP + 2.7 % NaCl) during storage at -18 ºC for up to 8 months. Results showed that moisture content decreased slightly (P ≤ 0.05), while pH gradual decreased, total volatile base nitrogen (TVB-N) increased, and hardness and gumminess decreased with increasing time (P ≤ 0.05). Thiobarbituric acid-reactive substances (TBARS) values were low (0.01 - 0.03 mg malonaldehyde/kg) and phosphate content ranged from 3350 - 3900 mg/kg. There was no significant difference (P > 0.05) in drip loss during storage. The control had higher cooking losses and the L* value increased with increasing storage time, while a*, b*, C*, and h* values were not significantly different (P > 0.05). Appearance and texture acceptability scores of treated fish were significantly higher than the control throughout storage (P ≤ 0.05). Total aerobic psychrophilic and mesophilic bacteria were relatively unchanged at about 4 log CFU/g.

EFFECTS OF CASTRATION, SIRE AND HORMONE TREATMENTS ON THE QUALITY OF RIB ROASTS FROM HOLSTEIN-FRIESIAN MALES

1975 ◽  
Vol 55 (3) ◽  
pp. 287-290 ◽  
Author(s):  
R. J. FORREST
Keyword(s):  
Hormone Treatment ◽  
Fat Deposition ◽  
Taste Panel ◽  
Quality Factors ◽  
Treatment Groups ◽  
Holstein Friesian ◽  
Panel Evaluation

A total of 72 Holstein-Friesian males from 11 sire groups were reared from birth on a concentrate ration. At 136 kg, one-half of the calves were castrated (Burdizzo) and at 340 kg, one-half of the bulls and steers were implanted with hormones (200 mg progesterone plus 20 mg estradiol-17-β-benzoate). Following slaughter at 475 kg, the 9th–11th rib sections were removed from the left sides of the carcass and frozen. Later, the four treatment and 11 sire groups were compared by taste panel evaluation of these rib roasts. No significant differences in quality factors (tenderness, juiciness, and flavor) due to pre-slaughter hormone treatment were evident in rib roasts from either bulls or steers. Hormone treatment significantly decreased (P < 0.05) fat deposition in steers and tended to increase fat levels in bulls. Rib roasts from bulls were significantly less desirable than roasts from steers in both treatment groups, for all quality factors. Significant sire effects for all taste panel evaluations were also noted.

Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage

2006 ◽  
Vol 70 (9) ◽  
pp. C523-C528 ◽  
Author(s):  
Beth L. Calder ◽  
Alfred A. Bushway ◽  
Robert C. Bayer ◽  
Katherine A. Davis-Dentici ◽  
Mary Ellen Camire
Keyword(s):  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Homarus Americanus

scholarly journals Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1880
Author(s):  
Laura J. Garner ◽  
Lasheda Brooks ◽  
Lindsey F. Spencer ◽  
John Rehm ◽  
Jasmine Kataria ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Meat Products ◽  
Gel Strength ◽  
Quality Analysis ◽  
Plate Count ◽  
Freezing And Thawing ◽  
Frozen Ground

Woody breast (WB) myopathy affected meat has a tough texture, higher cook loss, and decreased water holding capacity (WHC), and thus lower consumer acceptability. The WB meat can be ground and further converted into further processed products or frozen, stored, and shipped to further processors. Freezing and thawing of ground WB meat may further affect the quality of WB meat products. Hence, research is required to determine the effect of pre-blended phosphates on the quality of ground WB meat as well as its cryoprotective effect during frozen storage. The objective of this experiment was to investigate the effect of pre-blended phosphate levels on meat quality in WB and normal breast (NB) fillets before and after freezing. NB fillets and severely affected WB fillets were procured from a local commercial processor. The meat was separated into various treatment groups according to the sodium tripolyphosphate (STPP) inclusion levels (0, 0.25, and 0.5% w/w). The meat was ground with respective phosphate treatments and subdivided into vacuum-sealed bags (n = 240; 1 kg each). Half of the bags (n = 120) from each treatment were taken for meat quality analysis, while the other bags were placed in a freezer (−18 °C) for 6 days. Fresh samples were analyzed within 6–8 h while the frozen samples were thawed for 18 h at 4°C prior to analysis. Samples (n = 10) were analyzed for gel strength, pH, color (L* a* b*), proximate composition, and randomly selected samples (n = 5) were analyzed for aerobic plate count (APC). Experiments were repeated in two separate replications and the data was analyzed using the Proc Glimmix model procedure in SAS (v. 9.4) (Cary, NC, USA) with LSMeans Separation at p ≤ 0.05. The gel strength (g) of the fresh ground NB meat (883.7 g) was higher than the gel strength of woody meat (720.8 g) with 0% phosphate (p ≤ 0.05). Addition of phosphate (0.25 and 0.5%) significantly increased the gel strength of fresh woody meat but it was significantly lower than NB meat added with 0.25 and 0.5% phosphate treatment. After freezing, ground NB meat samples with 0.25 and 0.5% phosphate had higher gel strength compared to fresh and frozen ground WB meat (p ≤ 0.05). Pre-blended STPP raised the pH in all treatments (p < 0.05). Treatments did not have any clear impact on APC of ground WB or NB meat. Addition of pre-blended sodium tripolyphosphate increases the functionality of fresh and frozen ground WB meat, as well as NB meat.

Effect of Stage of Rigor and of Freezing–Thawing Processes On Storage Quality of Refrozen Cod

1968 ◽  
Vol 25 (2) ◽  
pp. 299-320 ◽  
Author(s):  
J. A. Peters ◽  
J. W. Slavin ◽  
J. P. Lane ◽  
W. A. MacCallum ◽  
E. J. Laishley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Frozen Storage ◽  
Taste Panel ◽  
Rigor Mortis ◽  
Protein Nitrogen ◽  
Circulating Water ◽  
Before And After ◽  
Extractable Protein

Trawler-caught cod were frozen before and after rigor mortis in brine (23% NaCI) and between refrigerated plates, thawed in circulating water at 7 C or in a conveyorized microwave oven, then processed into fillets which were packaged, plate-frozen, and stored at −18 C.All samples thawed satisfactorily in circulating water. Some overheating was encountered during thawing in microwaves. But the equipment was not developed sufficiently to permit assessment of the commercial potential of microwave thawing.Examinations of the fillets from the thawed fish for appearance, odor, and texture showed that freezing pre-rigor is preferable to freezing post-rigor and that thawing by means of microwaves is preferable to thawing by means of water. Freezing or thawing methods did not affect the pH of the thawed fillets.Results of organoleptic and chemical tests to determine the changes in quality of the refrozen fillets packaged and stored at −18 C for 12 months indicated that neither the average taste panel scores nor the chemical tests for moisture, total lipid, free fatty acids, and extractable protein nitrogen showed any difference attributable to state of rigor, freezing method, or thawing method. The taste panel slightly preferred the texture of fillets from fish frozen pre-rigor and from fish frozen in brine. Free fatty acids increased sharply as a result of thawing and refreezing, and the rapid increase continued during the first 2 months of frozen storage. Taste panel scores correlated significantly with free fatty acids (1% level) and with extractable protein (5% level).

Yield and organoleptic evaluation of Dioscorea rotundata and D. cayenensis cultivars

1969 ◽  
Vol 73 (3) ◽  
pp. 203-208
Author(s):  
Agenol González ◽  
Miguel A. Santiago ◽  
Isabel B. De Caloni
Keyword(s):  
Cooking Quality ◽  
Taste Panel ◽  
Marketable Yield ◽  
Dioscorea Rotundata ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Average Production ◽  
Significant Difference

Three D. rotundata yams (Habanero, P.I. 15484 and Guinea Negro) and four D. cayenensis yams (Guinea Amarillo, P.I. 15711, P.I. 15718 and P.I. 15719) were field evaluated under the same management conditions at the Corozal Substation. Further evaluated was the cooking quality of Habanero cultivar, species D. rotundata; and Guinea Amarillo, P.I. 1571 1, P.I. 15718, and P.I. 15719 of species D. cayenensis. There was no significant difference between species or among cultivars for marketable yield. The average production was 16.5 t/ha. All yam cultivars both raw and cooked were well accepted by a trained taste panel as to appearance. In relation to flavor and overall acceptability cultivars Habanero, P.I. 15711 and Guinea Amanita were found acceptable. Regarding texture, all five selections were "liked" and "liked moderately".

Lipids of Cod Muscle and the Effect of Frozen Storage

1966 ◽  
Vol 23 (7) ◽  
pp. 1025-1036 ◽  
Author(s):  
E. G. Bligh ◽  
Margaret A. Scott
Keyword(s):  
Total Lipid ◽  
Phosphatidyl Choline ◽  
Gadus Morhua ◽  
Phosphatidyl Ethanolamine ◽  
Fatty Acid Content ◽  
Frozen Storage ◽  
Phospholipid Content ◽  
Silicic Acid Chromatography ◽  
Significant Difference ◽  
Hydrolysis Of

The lipid composition of fresh and frozen cod (Gadus morhua) muscle was studied using silicic acid chromatography. Dark cod muscle contained about three times as much total lipid as white muscle but the composition was quite similar. The most significant difference was that the dark tissue lipid contained more esterified cholesterol and less phosphatidyl choline. Frozen storage for up to 9 months at −12 C showed that the free fatty acid content increased from 5 to 326 mg/100 g tissue due to the hydrolysis of phosphatidyl ethanolamine and phosphatidyl choline. Other phospholipids were not hydrolyzed. Phosphatidyl ethanolamine hydrolysis ceased after storage for 4 months, whereas hydrolysis of phosphatidyl choline continued thereafter at a slower rate. After 9 months, the phospholipid content of the total lipid had dropped from 84 to 32% and only 13% of the original phosphatidyl ethanolamine and phosphatidyl choline remained unhydrolyzed.

Taste Panel Assessment of Cod Fillets After Single and Double Freezing

1966 ◽  
Vol 23 (7) ◽  
pp. 1063-1081 ◽  
Author(s):  
W. A. MacCallum ◽  
E. J. Laishley ◽  
W. J. Dyer ◽  
D. R. Idler
Keyword(s):  
Gadus Morhua ◽  
Cold Water ◽  
Atlantic Cod ◽  
Tap Water ◽  
Poor Quality ◽  
Taste Panel ◽  
Rigor Mortis ◽  
Trap Fishery ◽  
And Storage

Taste panel assessment is reported for Atlantic cod (Gadus morhua) frozen once and twice, and stored at −23 C. The fish were bled, gutted, and iced immediately after capture, and frozen as fillets or dressed fish before, during, and after rigor mortis. Dressed fish were thawed later in recirculated tap water, then processed, refrozen, and stored as fillets. The procedure was conducted three times (June 27, July 19, July 30) during the inshore trap fishery and twice (March and October) during the offshore Grand Bank fishery.For trap-caught landings, the quality of the stored fillets frozen once depended upon the season of catch; for Grand Bank cod, upon the time and place of catching. Trap fish, feeding lightly, caught in cold water in June, were of best quality, grades equalling 70 and over after 20 weeks storage. Those caught on July 30 while feeding heavily in warm water were second; the July 19 fish, obtained under nearly similar conditions, were not significantly poorer than those taken on July 30 and were still acceptable. March landings of Grand Bank fish, once frozen, scored over 70 after 20 weeks storage; October landings only 40 (borderline quality) after 30 weeks. Physiochemical and chemical assessment confirmed the poor quality of the latter.Thawing, refreezing, and storage of June trap fish longer than a few weeks resulted in poor but still acceptable samples. The stored product was soon similar in quality to samples prepared from July landings. In contrast, twice-frozen samples prepared from the March landings from the Grand Bank continued to score high, 70 after 28 weeks storage. Refrozen October samples from the Grand Bank yielded much lower scores, similar to those given the once-frozen samples of the same catch. Thus, in general, an acceptable or better twice-frozen product was obtained by starting with material well handled and quickly chilled, from either the inshore or offshore fishery.

scholarly journals The effects of commercial fibres on frozen bread dough

2010 ◽  
Vol 75 (2) ◽  
pp. 195-207 ◽  
Author(s):  
Jelena Filipovic ◽  
Nada Filipovic ◽  
Vladimir Filipovic
Keyword(s):  
Daily Intake ◽  
Frozen Storage ◽  
Jerusalem Artichoke ◽  
Industrialized Countries ◽  
Frozen Dough ◽  
Significant Difference ◽  
Beet Pulp ◽  
Discrimination Coefficient ◽  
Dough Characteristics

The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR) in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at -18?C and stored over a period of 60 days. The results concerning the dough (proving time and stability) and bread quality (volume and crumb quality) were statistically analyzed by multivariance Manova and discriminative analysis, which indicated that there was a significant difference between dough without fibres and dough with different fibres (fibrex, inulin HPX and GR). The discrimination coefficient points that the greatest influence of fibres on the final proof and proving stability is after 30 days (6.250) and after 0 days (6.158), respectively, but the greatest influence of fibres on bread volume and bread crumb quality (15.488 and 3.638, respectively) can be expected on non frozen dough, due to above mention their adverse the effect on gluten network.

scholarly journals Elaboration and Evaluation of Typical Puerto Rican Dishes Prepared with Mixtures of Plantain, Cassava and Tanier Flours

1969 ◽  
Vol 68 (1) ◽  
pp. 67-74
Author(s):  
Isabel B. De Caloni ◽  
José R. Cruz-Cay
Keyword(s):  
Puerto Rican ◽  
Manihot Esculenta ◽  
Frozen Storage ◽  
Musa Acuminata ◽  
Taste Panel ◽  
Boiling Water ◽  
Manihot Esculenta Crantz ◽  
Commercial Importance ◽  
Significant Difference ◽  
General Acceptability

Mixtures of flours from plantain (Musa acuminata x balbisiana AAB), cassava (Manihot esculenta Crantz) and tanier (Xanthosoma spp) were prepared for the elaboration of typical Puerto Rican dishes. The proportion of flours blended were the following- 50:25:25, 60:20:20, 75:15:10 and 75:10:15 of plantain, cassava, and tanier, respectively. Plantain flour was always used as the main flour because of the commercial importance of this crop on the Island. The blends were prepared with 454 g of combined flours mixed with 1250 g boiling water, 11.5 g of salt and 36.0 g of annatto seed in oil (achiote). "Pasteles" and "alcapurrias" (a boiled meat pie and turnovers, respectively), were prepared and found acceptable by a trained taste panel. No significant difference in general acceptability was observed among the samples prepared with the mixtures of flours when fresh and after 3 months frozen storage.

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