Change in Bacterial Flora and Chemical Quality during Chill Storage after Thawing of Frozen Pork
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چکیده
منابع مشابه
Quality Evaluation of Pork with Various Freezing and Thawing Methods.
In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at -45℃ or electro-magnetic freezing at -55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃...
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The a im of th is paper was to study the effects w hey pro t e in c oat i ng on ch e m ic al a nd physic al properties of gut t ed K i l ka dur i ng f roz en stor a ge. Coating of Kilka has done by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18...
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Research up to 1993 is reviewed. Various methods for processing, freezing and thawing of semen have been elaborated and their effect on survival and fertility of spermatozoa have been examined in vitro or in fertility tests. Diluents initially used for freezing bull semen had their limitations and were modified or replaced by new media. The freezing diluents investigated included citrate-sugar-...
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The a im of th is paper was to study the effects w hey pro t e in c oat i ng on ch e m ic al a nd physic al properties of gut t ed K i l ka dur i ng f roz en stor a ge. Coating of Kilka has done by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18...
متن کاملAntioxidant effect of ascorbic acid on the quality of Cobia (Rachycentron canadum) fillets during frozen storage
The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), and thiobarb...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1973
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.14.448