Mixed surimi gels with 5 and 8% of pea flour (PF) 1.41% protein isolate (PPI) were made to replace part the myofibrillar proteins legume compounds. Viscoelastic properties in linear viscoelastic range fresh mixed control gel compared frozen-stored for one year. Fresh PPI-surimi more flexible (higher γmax), greater energy stability E parameter) strength G′ G″ moduli) than gel. These sustained af...

BACKGROUND Faecal microbial transplant (FMT) for recurrent Clostridium difficile infection (rCDI) is greatly facilitated by frozen stool banks. However, the effect of frozen storage of stool for greater than 2 months on the viability of stool bacteria is unknown and the efficacy of FMT is not clear. AIM To evaluate the viability of bacteria in stool frozen for up to 6 months, and the clinical...

Four vitamins were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Samples of each commodity were harvested, processed, and analyzed for nutrient content at three storage ti...

The sensitivity of Vibrio parahaemolyticus cells to refrigeration and frozen storage and the development of a method for detecting injured and uninjured V. parahaemolyticus cells were studied. Cell suspensions in different kinds of seafood homogenates were either regrigerated (4 degrees C) or frozen (-20 degrees C), stored, and examined for cell survival during storage. V. parahaemolyticus cell...

Extensive studies on the effects of conditions that may be encountered in commercial handling on quality of frozen foods have been under way at the Western Utilization Research and Development Division of the U. S. Department of Agriculture during recent years. The commodities investigated have included frozen concentrated orange juice. Chemical and physical changes in this commodity under vari...