PHYSICAL AND CHEMICAL QUALITIES OF FROZEN BEEF WITHIN DIFFERENT THAWING METHOD
نویسندگان
چکیده
منابع مشابه
The effect of different thawing methods on chemical properties of frozen pink shrimp (Penaeus duorarum)
BACKGROUND: Freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. OBJECTIVES: Oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. This study was aimed to evaluate the effect of three...
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پلی کربنات یکی از پلاستیکهای مهمی است که به صورت گسترده در تولید لوحهای فشرده، قطعات رایانه، مواد ساختمانی و غیره مورد استفاده قرار می گیرد. این پلیمر بصورت عمده از تراکم مونومر بیس فنولa (bpa) و کربنیل کلرید یا دی متیل کربنات ها بدست می آید. در سالهای اخیر بازیافت شیمیایی پلی کربنات بیشتر مورد توجه بوده است. بازیافت شیمیایی پلی کربنات برای بدست آوردن مواد اولیه آن با روشهای متفاوتی مانند تجزی...
the effect of different thawing methods on chemical properties of frozen pink shrimp (penaeus duorarum)
background: freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. objectives: oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. this study was aimed to evaluate the effect of three...
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ABSTRACT: Large quantities of beef and mutton tallow are available in Iran every year. If these products are processed and formulated properly and scientifically, the need to import oils and fats in a substantial quantities might be reduced. The aim of this study is to fractionate beef tallow into different fractions and carry out physical and chemical tests on each isolated fraction. Beef fat ...
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In four experiments, the effects of pre-thaw delay, method of thawing, temperature of thawing solution and pellet volume on acrosome morphology and moti l i ty of" boar spermatozoa frozen by the pellet method were examined. Holding the frozen pellets for 0, 1.5, 3 or 4.5 min in a Styrofoam container before transferring them into the thawing solution resulted in maximum post-thaw percentages of ...
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ژورنال
عنوان ژورنال: JURNAL PERTANIAN
سال: 2018
ISSN: 2550-0244,2087-4936
DOI: 10.30997/jp.v9i1.1155