the effects of different cooking methods (deep fat frying, boiling and steaming) on lipid content and fatty acid composition of grass carp ( ctenopharyngodon idella ) fillets during chill storage were investigated. fillet samples were cooked and then stored at + 4°c for 4 days. the control and the cooked fillet samples were analyzed for their chemical characteristics. twelve fatty acids were id...

the effects of grape pomace extract (0, 2 and 4%) on quality and shelf life of silver carp ( hypophthalmicthys molitrix ) fillets during chill storage (4°c) were investigated. the control and the treated fillets were analyzed periodically for microbiological (tvc and ptc), chemical (tvb-n), and sensory characteristics. the results showed that grape pomace-treated samples have lower tvb-n (24.2 ...

Storage of jicama roots at 10 °C resulted in characteristic chill-induced changes in pulp color (decreased L* values and increased chroma) and texture (increased distance to rupture) after 7–14 days. Discoloration or browning of the pulp occurred first in exterior pulp tissue and then progressed to the interior tissue. Changes in texture during storage were similar in exterior and interior pulp...

The purpose of this study was to evaluate the chill chain in school catering by monitoring time-temperature profiles. Chilled ready-to-eat foods have been chosen as subject of this study because of their high risk due to their production, storage and distribution steps, separated in time, followed by consumption without any further thermal treatment. In order to integrate the effects of storage...

Discoloration of raw or cooked tissue can occur from cell disruptions and blood migration caused by slow or variable chilling rates. Color parameters established by the Commission International D'Eclairage for measuring lightness, redness, and yellowness (L*, a*, and b* respectively) were determined on two groups (A and B) of uncooked and cooked leg quarters chilled at +4, 0, -3, -12, or -18 C....

BACKGROUND The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in g...

We examined trends in accumulated winter chill across the fruit growing region of central California and its internal coastal valleys. We tested the hypothesis that global warming is in motion in California and is causing accumulated winter chill to decrease across the fruit and nut growing regions of California. The detection of potential trends in accumulated winter chill (between 0 and 7.2°C...

Chill-susceptible insects enter a reversible paralytic state, termed chill coma, at mild low temperatures. Chill coma is caused by neuromuscular impairment, allegedly triggered by cold-induced depolarization of muscle resting membrane potential (Vm). We used five Drosophila species that vary in cold tolerance (chill coma temperature spanning ∼11°C) and repeatedly measured muscle Vm during a dow...