Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi) [PDF]
Food Chemistry: X, 2023 Frozen mandarin fish (MF) is utilized for preparation fermented MF. However, how raw material (RM) affects the quality and flavor of fermented MF is unclear.
Yuelei Lei +7 more
doaj +2 more sources
Assessment of frozen storage duration effect on quality characteristics of various horse muscles [PDF]
Asian-Australasian Journal of Animal Sciences, 2017 Objective The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles.
Pil Nam Seong +7 more
doaj +2 more sources
Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough [PDF]
Foods, 2023 In this study, the effects of frozen storage time, thawing treatments, and their interaction on the rheological properties of non-fermented dough were evaluated.
Jingjie Yang +5 more
doaj +2 more sources
Impact of Frozen Storage on Sensory, Physicochemical, and Volatile Compounds Parameters of Different Extra Virgin Olive Oils [PDF]
FoodsStorage is important for virgin olive oil, a product obtained only during the harvest period, which requires a year-round storage until its best-before date. Low temperatures slow undesirable reactions, though this method is not widely applied.
Enrique J. Díaz-Montaña +4 more
doaj +2 more sources
Quality attributes of paddy rice as affected by frozen storage
International Journal of Food Properties, 2023 After harvest, paddy rice may encounter frozen conditions during the storage and transportation periods. However, the effect of frozen storage on quality of paddy rice remains unclear. In this research, two moisture contents of paddy rice (13.5% and 15.1%
Zaixi Shu +7 more
doaj +2 more sources
Quality Dynamics of Beef Bottom Round During 2-Month Frozen Storage (−18 °C) and Week-Long Refrigeration (4 °C) [PDF]
MetabolitesBackground/Objectives: The present study aimed to investigate the effects of frozen (−18 °C) and refrigerated (4 °C) storage conditions on several beef bottom round quality parameters.
Yue Song +7 more
doaj +2 more sources
Cytochrome Oxidase as an Indicator of Ice Storage and Frozen Storage
Journal of Agricultural and Food Chemistry, 2001 The potential of cytochrome oxidase as an indicator of ice storage and frozen storage of fish was investigated. Optimal assay conditions for cytochrome oxidase in a crude homogenate from cod muscle were studied. Maximal cytochrome oxidase activity was found at pH 6.5-7.5 and an assay temperature of 30 degrees C.
H, Godiksen, F, Jessen
openaire +3 more sources
Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage [PDF]
FoodsThere is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics.
Gorkem Ozulku
doaj +2 more sources
Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles [PDF]
Food Chemistry: XThis study aimed to explore the effects of frozen storage and flavoring substances (sugar and salt) on the metabolite profiles of nonflavored (BS1) and flavored (BS2) beef samples through UHPLC–MS/MS and an untargeted method and flavor profiles using GC ...
Sam Al-Dalali +7 more
doaj +2 more sources
HorticulturaeIn contrast to previous studies investigating the effect of freezing at low temperatures, this work aimed to evaluate the quality of ‘Mejhoul’ during the long-term storage of 8 months under freezing at −10 °C and −18 °C. Based on numerous physicochemical
Younes Noutfia +5 more
doaj +2 more sources