نتایج جستجو برای: Frozen storage
تعداد نتایج: 210821 فیلتر نتایج به سال:
Background: Lemongrass (Cymbopogon citratus) is an aromatic herb; rich source of citric, vitamin C, and phenolic compounds used as natural antioxidant and antibacterial agents in food processing. This study aimed to evaluate the effect of lemongrass extract on the quality properties of chicken burger during frozen storage. Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, a...
The effect of gamma radiation (1, 3 and 5 kGy) on microbial quality of farmed rainbow trout (Oncorhynchus mykiss) fillets which were stored under frozen conditions (-20° C) was studied by measuring microbiological changes in 5 months. Gamma irradiation and increasing of frozen storage time had significant effects (P<0.05) on the reduction of microorganism's population. The total count showed ...
This study examined the effects of long-term frozen storage (-20 °C for 5 months) of free amino acids (FAAs) and nucleotide-related compounds (NRCs) in muscle and hepatopancreas of the coconut crab Birgus latro. Although long-term frozen storage had little effect on FAA composition in muscle, the amounts of several FAAs increased in the hepatopancreas that may be the result of protein decomposi...
This study examined the effects of long-term frozen storage (-20 °C for 5 months) of free amino acids (FAAs) and nucleotide-related compounds (NRCs) in muscle and hepatopancreas of the coconut crab Birgus latro. Although long-term frozen storage had little effect on FAA composition in muscle, the amounts of several FAAs increased in the hepatopancreas that may be the result of protein decom...
Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and other ingredients. Some quality attributes of surimi burger were investigated during 3 months of frozen storage at -20°C. Fat value was determined in fresh raw surimi and s...
the influence of freezing conditions on the organoleptic attributes of iranian leafy vegetable foods
the edible leafy vegetables contain nutritional ingredients that are necessary for human health and it is important that nutrients protection be monitored during processing and storage. the aim of this study was to study some organoleptic attributes of a very popular iranian meal named coco-sabzi, which was prepared with a mixture of edible grinded leafy vegetable pre-stored at different frozen...
abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...
Pectin is a hydrocolloid with different characteristics and applications. In this study, the cryoprotective effect of pectin on frozen surimi was investigated. In this research, Kapoor surimi was made for the first time in Iran. Surimi was mixed with 1% pectin solution with the ratio of 1 to 3 (w/v). Then, pectin-containing surimi samples and control samples were packaged, frozen and stored at ...
freezing causes changes on chemical and microbial quality of butter. in this research, effects of two different temperatures -9 and -18oc on changes of moisture, fat, acidity and peroxide value and also coliform and psychrotrophic microorganisms in frozen butter were studied. results showed that values of moisture and fat during 7 months of frozen storage at two temperatures decreased 1.8% and ...
The aim of this work was to evaluate the effects of freezing and frozen storage at -24 degrees C on the quality of Icelandic herring fillets, focusing on protein solubility and viscosity at pH 2.7 and 11 used for pH-aided protein isolation. The evaluation of quality was based on chemical analyses, protein degradation measurements, and changes in protein solubility and viscosity at pH 2.7 and 11...
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