Gutting handling was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during the frozen storage (up to 12 months at 20oC). For it, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. Results showed that gutting treatment of horse m...

in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...

this study was aimed at the evaluation of the influence of storage under various conditions on the relative concentrations of major protein fractions and their proportion in bovine serum. blood samples were taken from six dairy cattle of a low-land black spotted breed and its crossbreeds. the separated blood serum was fractioned into aliquots. one aliquot was analysed immediately after the sepa...

A conventional baker’s yeast strain D incorporated trehalose into its cells from a YPG medium supplemented with trehalose. Cells cultured in a medium containing 3 to 5% trehalose increased to nearly 5 times the trehalose content of cells cultured in the absence of trehalose. After 1 day of frozen storage at -2O”C, cells cultured in 3% trehalose medium experienced a lesser decrease in both viabi...

The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and f...

BACKGROUND Frozen storage often precedes metagenomic analysis of biological samples; however, the freezing process can have adverse effects on microbial composition. The effect of freezing on the detection of bacteria inhabiting the infant nasopharynx, a major reservoir of bacterial pathogens, was investigated. METHODS 16S ribosomal RNA (rRNA) gene-based terminal restriction fragment length p...

The samples were stored at -18oC and undergone microbial analysis, chemical characteristics and sensory evaluation at 2-month intervals. Mean bacterial loads and coliform counts were 7.1×10±2.0×10 and 1.9×10±7.1×10 CFU/g. In this study, frozen storage was more effective than either treatment alone at decreasing total and coliform counts. Microbial analysis indicated that freezing storage had a ...

The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just frozen, and during long-term frozen storage at -20 degrees C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compounds and ...

The effect of freezing on the properties of a raw ewes'-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fas...