Chapter 9Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods

2010 ◽  
pp. 301-324
Keyword(s):  
Frozen Storage ◽  
Quality Changes

Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage

2020 ◽  
Vol 43 (10) ◽  
Author(s):  
Xian‐Xian Li ◽  
Jin‐Hong Zhao ◽  
Yu Zhang ◽  
Hong‐Wei Xiao ◽  
Shyam S. Sablani ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Ice Crystals ◽  
Quality Changes ◽  
Water Mobility

scholarly journals Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

2019 ◽  
Vol 9 (18) ◽  
pp. 3847 ◽  
Author(s):  
Mingtang Tan ◽  
Peiyun Li ◽  
Wenhui Yu ◽  
Jinfeng Wang ◽  
Jing Xie
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Shelf Life ◽  
Fluorescence Intensity ◽  
Frozen Storage ◽  
Intrinsic Fluorescence ◽  
Quality Changes ◽  
Low Field ◽  
Lf Nmr

This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.

Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (−18°C)

2006 ◽  
Vol 99 (2) ◽  
pp. 335-341 ◽  
Author(s):  
Bahar Tokur ◽  
Serhat Ozkütük ◽  
Esin Atici ◽  
Gülsün Ozyurt ◽  
Caner Enver Ozyurt
Keyword(s):  
Cyprinus Carpio ◽  
Sensory Quality ◽  
Frozen Storage ◽  
Quality Changes ◽  
Mirror Carp ◽  
Carp Cyprinus Carpio

Quality changes in hamburger meat during frozen storage

1989 ◽  
Vol 12 (2) ◽  
pp. 88-94 ◽  
Author(s):  
H. Chen ◽  
R.P. Singh ◽  
D.S. Reid
Keyword(s):  
Frozen Storage ◽  
Quality Changes

Quality changes during the frozen storage of the crustacean lobster krill (Munidaspp.)

2014 ◽  
Vol 117 (4) ◽  
pp. 431-439 ◽  
Author(s):  
Bibiana García-Soto ◽  
José M. Miranda ◽  
Jorge Barros-Velázquez ◽  
Santiago P. Aubourg
Keyword(s):  
Frozen Storage ◽  
Quality Changes
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