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Effects of multi-frequency ultrasound-assisted immersion freezing processing on myofibrillar protein structure and lipid oxidation of large yellow croaker (Larimichthys crocea) during long-time frozen storage. [PDF]

Ultrason Sonochem
Yang W, Dong Y, Ma X, Xie J, Mei J.
europepmc   +1 more source

FROZEN STORAGE OF EQUINE EMBRYOS

FROZEN STORAGE OF EQUINE EMBRYOS
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Effects of frozen storage on the quality characteristics of frozen cooked noodles

Food Chemistry, 2019
The effects of frozen storage on the quality of frozen cooked noodles were investigated. Texture analysis showed hardness and tensile force reduced during frozen storage. An increasing cooking loss and a decreasing water uptake ratio were determined when testing cooking qualities.
Ke-Xue Zhu, Xiao-Na Guo
exaly   +3 more sources

Effects of inulin on protein in frozen dough during frozen storage

Food & Function, 2020
Inulin exhibits a good protection effect on protein in frozen dough.
Yuan Ke, Yangyang Wang, Wenping Ding, Yue Leng, Qingyun Lv, Heng Yang, Xuedong Wang, Beibei Ding   +7 more
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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
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Frozen Storage and Transfer of Bovine Embryos

Journal of Animal Science, 1978
SUMMARY Viability of bovine embryos after freezing and thawing was studied to determine the optimal stage of development for freezing and requirements for synchrony of recipient and embryo for successful transfer. There was no significant difference in viability of frozen-thawed blastocysts obtained on day 7 and 8 after estrus providing they were ...
A O, Trounson, B F, Shea, G W, Ollis, M E, Jacobson   +3 more
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Storage of Frozen Plaice Fillets

Journal of the Fisheries Research Board of Canada, 1956
Taste panel assessments of taste, texture, and grade, and estimations of soluble actomyosin and of fat spoilage on plaice fillets after frozen storage at + 10°F. (−12 °C.) are reported. The plaice became unpalatable at 6 to 7 months as compared with 2 to 3 months for cod and about 8 months for Atlantic halibut at +10°F. Ascorbic acid was not effective
W. J. Dyer, Margaret L. Morton
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Storage of Frozen Rosefish Fillets

Journal of the Fisheries Research Board of Canada, 1956
Taste panel assessments of taste, texture, and grade of cooked samples, examination prior to cooking, and analyses of soluble actomyosin and of fat spoilage on frozen rosefish (Sebastes marinus) fillets, with and without treatment with ascorbic acid, stored at −10°F. (−23 °C.) and +10°F.
W. J. Dyer, Margaret L. Morton, Doris I. Fraser, E. G. Bligh   +3 more
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Frozen Biopsy Collection and Storage : Frozen Biopsy Samples

2006
This chapter describes some simple standard operating procedures for the regular collection of samples from surgical resections and their rapid preservation by freezing for long-term cryogenic storage.
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Basic aspects of frozen storage of semen

Animal Reproduction Science, 2000
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.
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