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...

Cryoconservation of blastodermal cells (BCs) can preserve genetic material for the future reconstruction of poultry breeds. The aim of our study was to compare the effects of three slow freezing programs and vitrification, different cryoprotectants (5% DMSO, 10% DMSO, or multi-component cryoprotectant (MC) and two thawing methods on the viability of chicken BCs. Significant differences in the s...

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken st...

There were developed new methods for freezing and thawing time prediction analysing the effects of water behaviour and product properties. Introduction of a characteristic freezing temperature resulted in the elimination of cryoscopic temperature out of the calculations. Hence, both models got more universality. The models had been comprehensively verified and their high accuracy and full pract...

We have observed evidence of increased telomere shortening in short-term T-lymphocyte cultures following freezing and thawing of the original inoculum obtained by ficoll-paque gradient centrifugation, compared to T-lymphocytes that were cultured immediately without freezing and thawing from the same blood sample from 3 female and 3 male adults. Because freezing may have similar effects on other...

The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (p<0.05). The beef stored by the elect...

There are various advantages, such as the preservation of genetic resources, an improvement of the reproduction performance in summer, long-distance transportation of semen and the possibility of progeny test, in the cryopreservation technique of boar semen. However, cryopreserved boar spermatozoa have not been routinely available to swine artificial insemination (AI) due to the lower conceptio...

BACKGROUND AND OBJECTIVES With traditional techniques the thawing time for fresh-frozen plasma (FFP) is about 20-30 min. A new technology using radio waves, radio wave thawing device (RTD), was applied for thawing FFP. With this technology the thawing time can substantially be reduced. The new technique was compared to an established method using Heated Air Technology (HAT). Variables subjected...

Background and Objectives: The purpose of the present study was to investigate effects of various heat shock conditions and fast freezing and subsequent thawing on the viability and recovery of Bacillus coagulans and Bacillus subtilis as probiotic sporeformers, and also to compare spore plate and microscopic counts. Materials and Methods: After preparing the final suspensions of B. coagulans an...