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Effect of Frozen Storage and Packing Type on Khalas and Sukkary Dates Quality
Frozen Storage Packing Type
2016/6/2
The effects of frozen storage time and packing type on physical and chemical quality of dates were assessed. Collected Sukkary and Khalas dates grown in Saudi Arabia, were subjected to storage at -18°...
Moisture Migration in Deep-Fried Food during Frozen Storage
frozen food deep-fried temperature cycling
2009/6/17
Moisture migration in deep-fried food was investigated during frozen storage with regular temperature cycling for defrosting. The increase in moisture content of the coating and the change in water va...
Concentration-Dependent Effect of Shrimp Head Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish Myofibrillar Protein during Frozen Storage
shrimp head protein hydrolysate frozen storage lizardfish
2009/6/10
With the aim of finding an effective way of utilizing shrimp waste, the suppression of freeze-induced denaturation of lizardfish myofibril by proteolytic shrimp head protein hydrolysates (SHPH) during...
Change of Meat Quality in Tiger Puffer During Frozen Storage
tiger puffer yellowtail freezing
2009/6/10
Quality of frozen tiger puffer meat was evaluated in a comparative study with frozen yellowtail. After being frozen by air blast freezing, the fish samples were stored at -50°C for 1-6 months. Two dif...
The Effect of Short-term Frozen Storage on the Chemical Composition and Coliform Microflora of Wara Cheese `Wara Cheese under Frozen Storage
Wara cheese frozen storage chemical composition coliform bacterial count (cbc) pH
2008/10/26
The effect of short-term frozen (-20°C) storage on the chemical composition, pH and coliform bacterial count (cbc) of Wara cheese was investigated. Wara cheese at day old contained 31.00% total solids...
Effect of Transglutaminase on Rheological Property of Actomyosin Gels Prepared from Carp and Piranha during Frozen Storage
frozen storage actomyosin gel microbial transglutaminase
2010/11/23
Actomyosin gel prepared from frozen-stored carp showed the increase of the creep compliance and the decrease of instantaneous elasticity when compared with the gel prepared from non-stored fish. Howev...
