OBJECTIVE To determine the effect of semen storage and separation techniques on sperm DNA fragmentation. DESIGN Controlled clinical study. SETTING An assisted reproductive technology laboratory. PATIENT(S) Thirty normoozospermic semen samples obtained from patients undergoing infertility evaluation. INTERVENTION(S) One aliquot from each sample was immediately prepared (control) for the ...

Basic concepts of cryopreservation and the causes of cryoinjury are reviewed. The possible roles of cryoprotectants and additives are considered in the context of their putative interactions with the sperm plasma membrane. Modern approaches to the laboratory assessment of spermatozoa after freeze-thawing are also briefly discussed.

Amino acid, Fatty acid, Meat, Freezing. Due to the effect of cold treatment on the amino acid profile of meat has not sufficiently studied. This study aimed to study the effect of freezing temperature and duration of frozen storage on amino acid profile and fatty acid pattern in imported beef meat, local beef meat, chicken breast and Nile tilapia fish. The effect of freezing on lipid and protei...

The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were studied for cocoyam varieties. The most preferred variety after sensory evaluation was blanched at 90°C for 5 min, reproduced, and frozen at a temperature of -18°C for storage studies over a period of 12 weeks with Irish potato as control. Sensory evaluation and instrumental textur...

Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of  freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...

AIM The present study was conducted to evaluate the physico-chemical and microbiological characteristics of chicken nuggets coated with sodium alginate (SA) coatings at refrigerated (4±1°C) and frozen (-18±1°C) storage condition at regular periodic intervals. MATERIALS AND METHODS Chicken meat nuggets were separated into three groups: Uncoated control (C), coated with alginate coating (T1), a...

This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensor...

The development of the techniques for cutting frozen sections, in particular the use of cryostat microtomes (Pearse, 1960; Cunningham, Bitensky, Chayen, and Silcox, 1960 and 1962; Goodbody, 1963 a and b; Cunningham, 1963), has resulted in sections which not only are produced routinely very rapidly but which are completely acceptable histologically. Such sections would be ideal, especially where...

Cold storage is a well-known strategy to limit concerns about seasonality for sheep dairy productions. Th e aim of this study was to investigate the eff ect of long-term freezing on milk renneting properties from the Sarda sheep, an autochthonous breed from Italy. Two-hundred milk samples from 50 pluriparous Sarda ewes were collected at monthly intervals throughout the lactation from April to J...