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Artigos de revistas sobre o tema "Frozen food (Storage)"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 1 de fevereiro de 2022

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1

Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, et al. "Consumers impact on food quality under frozen conditions in Germany." British Food Journal 122, no. 1 (2019): 36–47. http://dx.doi.org/10.1108/bfj-09-2018-0620.

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Purpose More than 50 per cent of all German households own a freezing appliance and so far the market of frozen foods is constantly increasing (1 per cent from 2017 to 2018). Despite frozen foods playing an important role in our everyday life, little is known about the consumer’s habits at home. The purpose of this paper is to uncover gaps in the knowledge about consumer behaviour when handling frozen food. Moreover, the impact of consumers on the quality of frozen products should be assessed. Design/methodology/approach A representative online survey was carried out to investigate different a

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2

Roos, Yrjö H. "Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality." Foods 10, no. 2 (2021): 447. http://dx.doi.org/10.3390/foods10020447.

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Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-concentrated food materials often exhibit crystallization and recrystallization phenomena which can be related to the state of solutes and water. State diagrams are important tools in mapping the physical state and time-dependent properties of frozen materials at various storage temperatures. Transition of simple solutions, such as sucrose, can be used to describe vitrification and ice melting in freeze-concentrated materials. A maximally freeze-concentrated material often shows glass transition at Tg′.

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Kataoka, Ai, Hua Wang, Philip H. Elliott, Richard C. Whiting, and Melinda M. Hayman. "Growth of Listeria monocytogenes in Thawed Frozen Foods." Journal of Food Protection 80, no. 3 (2017): 447–53. http://dx.doi.org/10.4315/0362-028x.jfp-16-397r.

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ABSTRACT The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and exponential growth rate (EGR), were determined by using a two-phase linear growth model as a primary model and a square root model for EGR and a quadratic model for LPD as secondary models, based on the growth data. The EGR model predictions were compared with growth rates obtained from the USDA Pathogen Modeling Program, calculated with similar

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4

APARICIO-CUESTA, M. P., and C. GARCIA-MORENO. "Quality of Frozen Cauliflower during Storage." Journal of Food Science 53, no. 2 (1988): 491–93. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07738.x.

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Tan, Mingtang, Jinfeng Wang, Peiyun Li, and Jing Xie. "Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network." International Journal of Food Properties 23, no. 1 (2020): 1663–77. http://dx.doi.org/10.1080/10942912.2020.1825481.

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6

Kolakowska, A. "Krill lipids after frozen storage of about one year in relation to storage time before freezing." Food / Nahrung 33, no. 3 (1989): 241–44. http://dx.doi.org/10.1002/food.19890330304.

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7

Kiesvaara, M. J., and B. Granroth. "Production and frozen storage of minced Baltic herring (Clupea harengus membras)." Food / Nahrung 29, no. 2 (1985): 133–42. http://dx.doi.org/10.1002/food.19850290206.

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8

Abdel-Kader, Z. M. "Lipid oxidation in chicken as affected by cooking and frozen storage." Food / Nahrung 40, no. 1 (1996): 21–24. http://dx.doi.org/10.1002/food.19960400106.

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9

Biacs, P., and U. Wissgott. "Investigation of colour changes of some tomato products during frozen storage." Food / Nahrung 41, no. 5 (1997): 306–10. http://dx.doi.org/10.1002/food.19970410512.

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10

MUTOH, Taka-Aki, Naoyasu UEDA, Kazuyo DOKI, Masamitsu OOTAWARA, and Yasuhiko SHIINOKI. "Moisture Migration in Deep-Fried Food during Frozen Storage." Food Science and Technology Research 8, no. 1 (2002): 50–54. http://dx.doi.org/10.3136/fstr.8.50.

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11

Ke, Yuan, Yangyang Wang, Wenping Ding, et al. "Effects of inulin on protein in frozen dough during frozen storage." Food & Function 11, no. 9 (2020): 7775–83. http://dx.doi.org/10.1039/d0fo00461h.

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12

TERNENT, H. E., G. T. INNOCENT, L. M. FILSHIE, et al. "Frozen Storage ofEscherichia coli O157 in Buffered Peptone Water and Its Detection on Bovine Carcasses." Journal of Food Protection 67, no. 1 (2004): 40–45. http://dx.doi.org/10.4315/0362-028x-67.1.40.

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The adaptation of a standardEscherichia coli O157 isolation method involving immunomagnetic separation and a period of frozen storage was investigated. A series of experiments was designed to test the recovery of a bovine strain ofE. coli O157 from buffered peptone water after a period of frozen storage at −80°C. The effects of the addition of glycerol at 5 and 10%, freezing time, the number of freeze-thaw cycles, the method of freezing and the method of thawing, the inclusion of a resuscitation-and-incubation step, and the sensitivity of the isolation method were investigated. The most effect

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13

DOMINGUEZ, SILVIA A., and DONALD W. SCHAFFNER. "Survival of Salmonella in Processed Chicken Products during Frozen Storage." Journal of Food Protection 72, no. 10 (2009): 2088–92. http://dx.doi.org/10.4315/0362-028x-72.10.2088.

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Frozen chicken products have been identified recently as a cause of salmonellosis. At least eight salmonellosis outbreaks from 1998 to 2008 have implicated undercooked frozen chicken nuggets, strips, and entrees as infection vehicles. Thus, the presence of Salmonella in frozen products may pose an infection risk if the product is improperly cooked. The objective of this study was to assess the survivability of Salmonella during frozen storage (−20°C) when inoculated in processed chicken products. Four Salmonella strains originally isolated from poultry were inoculated into frozen chicken nugge

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14

Hidas, Karina Ilona, Csaba Németh, Lien Le Phuong Nguyen, et al. "Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk." Czech Journal of Food Sciences 39, No. 3 (2021): 181–88. http://dx.doi.org/10.17221/37/2021-cjfs.

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The egg yolk undergoes an irreversible gelation process when freezing to –6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at –18 °C for 150 days. The measurement of pH and colour of LEY were performed. The examination of the rheological and calorimetric properties of samples was also carried out. The results indicated that the pH of LEY changed significantly during frozen storage, increasing from 6.37 ± 0.02 to 6.58 ± 0.03 over five months. The colour of the samples also showed a significant change compared to the fresh sample. The rheological

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15

Damiani, Clarissa, Flávio Alves da Silva, Moacir Evandro Lage, Douglas Endrigo Perez Pereira, Fernanda Salamoni Becker, and Eduardo Valério de Barros Vilas Boas. "Stability of frozen marolo pulp during storage." Food Science and Technology (Campinas) 33, no. 4 (2013): 713–21. http://dx.doi.org/10.1590/s0101-20612013000400017.

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16

KOSEKI, SHIGENOBU, KAZUHIRO FUJIWARA, and KAZUHIKO ITOH. "Decontaminative Effect of Frozen Acidic Electrolyzed Water on Lettuce." Journal of Food Protection 65, no. 2 (2002): 411–14. http://dx.doi.org/10.4315/0362-028x-65.2.411.

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We investigated the effects of frozen acidic electrolyzed water (AcEW) on lettuce during storage in a styrene-foam container. The lettuce was kept at 2 to 3°C for 24 h. Populations of aerobic bacteria associated with lettuce packed in frozen AcEW were reduced by 1.5 log CFU/g after storage for 24 h. With frozen tap water, no microorganism populations tested in this study were reduced. A frozen mixture of AcEW and alkaline electrolyzed water (AlEW) also failed to reduce populations of microorganisms associated with lettuce. Although chlorine gas was produced by frozen AcEW, it was not produced

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17

EL-KEST, SOUZAN E., and ELMER H. MARTH. "Transmission Electron Microscopy of Unfrozen and Frozen/Thawed Cells of Listeria monocytogenes Treated With Lipase and Lysozyme." Journal of Food Protection 55, no. 9 (1992): 687–96. http://dx.doi.org/10.4315/0362-028x-55.9.687.

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Unfrozen cells of Listeria monocytogenes typically contained no preplasma space exterior to the plasma membrane (PM) when viewed by transmission electron microscopy. Cells of L. monocytogenes strains Scott A, V7, and California (CA), after freezing and frozen storage, exhibited one or more of the following when viewed with transmission electron microscopy: (a) retraction of cytoplasm and infolding of the PM to form mesosomes, (b) extra-and intracellular rupture of the cell wall (CW), (c) formation of intracellular “bubbles,” and (d) damage to the CW and PM that could have resulted from autolys

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18

BEN-GIGIREY, BEGOÑA, JUAN M. VIEITES BAPTISTA DE SOUSA, TOMAS G. VILLA, and JORGE BARROS-VELAZQUEZ. "Changes in Biogenic Amines and Microbiological Analysis in Albacore (Thunnus alalunga) Muscle during Frozen Storage." Journal of Food Protection 61, no. 5 (1998): 608–15. http://dx.doi.org/10.4315/0362-028x-61.5.608.

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Albacore specimens of extra quality were analyzed for their biogenic amine contents after 1, 3, 6, and 9 months of frozen storage at −18°C or −25°C. A high-performance liquid chromatography method involving a linear elution gradient was optimized for the identification and determination of putrescine, cadaverine, histamine, spermidine, and spermine in albacore tuna. Putrescine was the biogenic amine that showed the highest increase, reaching concentrations of 59.04 ppm (815% of the initial level) and 68.26 ppm (942% of the initial level) in the white muscle of albacore after 9 months of frozen

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19

Strohalm, J., H. Valentová, M. Houška, et al. "Changes in quality of natural orange juice pasteurised by high pressure during storage." Czech Journal of Food Sciences 18, No. 5 (2000): 187–93. http://dx.doi.org/10.17221/8341-cjfs.

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Natural orange juice pasteurised (pascalised) by high pressure was stored for 180 days at room temperature in dark conditions. Sensory evaluation of several quality parameters was made. At the same time the frozen and heat pasteurised parallel samples of the juice of the same origin were evaluated for comparison. The sensory evaluation consists of overall image, flavour, taste and sensorial viscosity. The instrumental evaluation of colour, pH and kinematic viscosity was made. The best overall image was received for frozen juice. The pressurised and heated samples were nearly the same as regard

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20

Liang, Ying, Zhuoting Qu, Mei Liu, et al. "Effect of curdlan on the quality of frozen-cooked noodles during frozen storage." Journal of Cereal Science 95 (September 2020): 103019. http://dx.doi.org/10.1016/j.jcs.2020.103019.

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21

Song, H. S. "Antioxidant effects of green tea extracts on lipid oxidation of half-dried eels." Food Research 5, no. 2 (2021): 62–66. http://dx.doi.org/10.26656/fr.2017.5(2).620.

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In order to explore the change of lipid oxidation of half-dried eels treated with green tea extracts and stored frozen, acid values, peroxide values, carbonyl values, and TBA values were measured. The eels were placed into the plastic bag and soaked for 1 hr in the solution mixed with distilled water and green tea extracts, and also vacuumed and stored frozen at –18 ∼ –20°C for 9 months after being dried with a hot-air blower for 15 hrs at 35°C (Aw 90-91). The control consisted of eels prepared in the same way without any pretreatment. At the end of the 1st month, 3rd month, 6th month, and 9th

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22

Lee, Hyeoung-Su, and Dong-Ho Bae. "Changes in the shelf life of frozen pork patties containing 10 and 15 percent fat according to different storage temperatures." British Food Journal 120, no. 1 (2018): 224–39. http://dx.doi.org/10.1108/bfj-02-2017-0109.

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Purpose The purpose of this paper is to determine the influences of fat content and storage temperature on the quality of frozen pork patties during storage to evaluate the shelf life set by the manufacturer. Design/methodology/approach Changes in moisture content, acid value, peroxide value, thiobarbituric acid value, total volatile basic nitrogen content, and the sensory score of frozen pork patties with 10 and 15 percent fat contents during storage at −5, −15, and −23°C for six months. Findings Although microbiological quality remained unchanged, moisture content decreased, and lipid rancid

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23

Giannakourou, Maria C., Efimia K. Dermesonlouoglou, and Petros S. Taoukis. "Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage." Foods 9, no. 8 (2020): 1042. http://dx.doi.org/10.3390/foods9081042.

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Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration is applied prior to freezing, achieves several advantages, especially in plant tissues, sensitive to freezing. OD pre-treatment can lead to the selective impregnation of solutes with special characteristics that reduce the freezing time and improve the quality and stability of frozen foods. ODF research has extensively focused on the effect of the osmotic process conditions (e.g., temperature, duration/composition/concentration of the hypertonic solution) on the properties of the osmodehydrofrozen tissue. A nu

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24

Unver, B., and C. Agan. "Application of heat transfer analysis for frozen food storage caverns." Tunnelling and Underground Space Technology 18, no. 1 (2003): 7–17. http://dx.doi.org/10.1016/s0886-7798(02)00096-2.

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25

JERMINI, MARCO F. G., and WILHELM SCHMIDT-LORENZ. "Influence of Frozen Storage and Thaw-Freeze Stresses on the Viability of Osmotolerant Yeasts." Journal of Food Protection 50, no. 5 (1987): 414–17. http://dx.doi.org/10.4315/0362-028x-50.5.414.

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The influence of frozen storage at −25°C as well as repeated thaw-freeze stresses on the viability of osmotolerant yeast was investigated using cell suspensions in 20% (v/v) glycerol. Osmotolerant yeasts were particularly sensitive to both frozen storage and thaw-freeze stresses.

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26

Phimolsiripol, Yuthana, Ubonrat Siripatrawan, Vanna Tulyathan, and Donald J. Cleland. "Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality." Journal of Food Engineering 84, no. 1 (2008): 48–56. http://dx.doi.org/10.1016/j.jfoodeng.2007.04.016.

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27

Kukhtyn, Mykola, Volodymyr Salata, Oleksandra Berhilevych, et al. "Evaluation of storage methods of beef by microbiological and chemical indicators." Potravinarstvo Slovak Journal of Food Sciences 14 (August 28, 2020): 602–11. http://dx.doi.org/10.5219/1381.

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Meat and meat products are a major part of a person's ration. However, due to their high nutritional value, they are a favorable environment for the development of microorganisms and require refrigerated storage. The purpose of this work was to evaluate the storage methods for refrigerated and frozen beef by microbiological and chemical parameters and to suggest criteria for evaluating beef by the content of psychrotrophic microorganisms. It was found out that the storage of beef meat with an initial mesophilic bacterial content of about 4.88 log CFU.cm-2 of surface and psychrotrophic bacteria

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28

Liu, Qian, Xiao-Na Guo, and Ke-Xue Zhu. "Effects of frozen storage on the quality characteristics of frozen cooked noodles." Food Chemistry 283 (June 2019): 522–29. http://dx.doi.org/10.1016/j.foodchem.2019.01.068.

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29

Wu, Min, Ping Zheng, Luan Zhang, and Jian Feng Zhao. "Moistureproof and Waterproof Paperboard for Frozen Food Packaging." Applied Mechanics and Materials 312 (February 2013): 529–32. http://dx.doi.org/10.4028/www.scientific.net/amm.312.529.

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Frozen food is popular with more and more customers nowadays, it's consumption is growing rapidly.The packaging of the frozen food usually uses paperboard. Frozen food may suffer temperature fluctuations in the process of storage, transportation and sales, which cause the paperboard sop up , the strength come down and packaging carton dilapidation. Paperboard should have moisture-proof, waterproof and high strength properties in order to ensure that the packaging carton have sufficient strength. In this paper, the methods and researches of obtaining moisture-proof and waterproof paperboard bas

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30

Sandulachi, E., and P. Tatarov. "Water Activity Concept and Its Role in Strawberries Food." Chemistry Journal of Moldova 7, no. 2 (2012): 103–15. http://dx.doi.org/10.19261/cjm.2012.07(2).07.

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This paper presents the study information related to the processing of fruit by combined methods. Is presented on the concept of water activity and its role in product quality; mathematical modeling methods (GAB, BET et al.) in estimate the activity coefficients of non-electrolyte and electrolyte mixture. Have been carried experimental research to study the evolution of the biologically active substances in frozen strawberries with and without sugar addition. It proved that frozen strawberries with sugar, during storage are more stable regarding antioxidants content that strawberry frozen with

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31

Vulicevic, I. R., E.-S. M. Abdel-Aal, G. S. Mittal, and X. Lu. "Quality and storage life of par-baked frozen breads." LWT - Food Science and Technology 37, no. 2 (2004): 205–13. http://dx.doi.org/10.1016/j.lwt.2003.07.006.

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NO, HONG K., and TROND STOREBAKKEN. "Color Stability of Rainbow Trout Fillets during Frozen Storage." Journal of Food Science 56, no. 4 (1991): 969–72. http://dx.doi.org/10.1111/j.1365-2621.1991.tb14618.x.

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EL-KEST, SOUZAN E., AHMED E. YOUSEF, and ELMER H. MARTH. "Fate of Listeria monocytogenes During Freezing and Frozen Storage." Journal of Food Science 56, no. 4 (1991): 1068–71. http://dx.doi.org/10.1111/j.1365-2621.1991.tb14643.x.

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Vahteristo, Liisa T., Kaisa E. Lehikoinen, Velimatti Ollilainen, Pekka E. Koivistoinen, and Pertti Varo. "Oven-baking and Frozen Storage Affect Folate Vitamer Retention." LWT - Food Science and Technology 31, no. 4 (1998): 329–33. http://dx.doi.org/10.1006/fstl.1997.0362.

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35

MODI, V. K., N. M. SACHINDRA, A. D. SATHISHA, N. S. MAHENDRAKAR, and D. NARASIMHA RAO. "CHANGES IN QUALITY OF CHICKEN CURRY DURING FROZEN STORAGE." Journal of Muscle Foods 17, no. 2 (2006): 141–54. http://dx.doi.org/10.1111/j.1745-4573.2006.00034.x.

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Hagyard, Cedric J., Andrea H. Keiller, Tracey L. Cummings, and Brian B. Chrystall. "Frozen storage conditions and rancid flavour development in lamb." Meat Science 35, no. 3 (1993): 305–12. http://dx.doi.org/10.1016/0309-1740(93)90036-h.

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Liu, Qian, Rui Wang, Bao Hua Kong, and Yong Gen Zhang. "Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation." Advanced Materials Research 554-556 (July 2012): 1195–201. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1195.

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Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition c

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Alalade, O. A., and J. A. Adeneye. "The Effect of Short-term Frozen Storage on the Chemical Composition and Coliform Microflora of Wara Cheese ‘Wara Cheese under Frozen Storage’." American Journal of Food Technology 2, no. 1 (2006): 44–47. http://dx.doi.org/10.3923/ajft.2007.44.47.

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OSCAR, T. P. "Validation of a Predictive Model for Survival and Growth of Salmonella Typhimurium DT104 on Chicken Skin for Extrapolation to a Previous History of Frozen Storage†." Journal of Food Protection 76, no. 6 (2013): 1035–40. http://dx.doi.org/10.4315/0362-028x.jfp-12-362.

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The U.S. Department of Agriculture's tertiary Pathogen Modeling Program (PMP) model for survival and growth of Salmonella enterica ser. Typhimurium definitive type 104 (DT104) on chicken skin stored for 0 to 8 h at 5 to 50°C was evaluated for its ability to predict survival and growth of the same organism on chicken skin after frozen storage for 6 days at −20°C. Experimental design and methods used to collect data for model development (dependent data) were the same as those used to collect data for survival and growth after frozen storage (independent data for extrapolation). This was done to

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40

Henriott, Morgan, Felipe Ribeiro, Kellen Hart, Nicolas Herrera, Nicolas Bland, and Chris Calkins. "71 Impact of myoglobin oxygenation state at freezing on color stability of frozen and thawed beef." Journal of Animal Science 97, Supplement_2 (2019): 44. http://dx.doi.org/10.1093/jas/skz122.079.

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Abstract Myoglobin, when oxygenated, is bright red. The deoxygenated form (purple color) is unstable and can be oxidized to metmyoglobin (brown color). This research was conducted to determine if meat frozen in the oxygenated state could retain bright red color during frozen storage, and after thawing, during retail display. Steaks from 18 USDA Choice strip loins were randomly assigned to a myoglobin state [deoxymyoglobin (DeOxy; immediately packaged), low oxygenation (LoOxy; oxygenated for 30 minutes), and high oxygenation (HiOxy; packaged for 24 h in 80% O2)], frozen storage packaging method

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Iwaoka, Wayne T., and Jason S. Akamine. "Frozen Storage Studies of Formulated Skipjack Tuna Patties." Journal of Aquatic Food Product Technology 2, no. 2 (1993): 5–29. http://dx.doi.org/10.1300/j030v02n02_02.

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I., Norra, Saiful Bahri S., Hadijah H., and Norhartini A.S. "Effect of steaming and frozen storage on polyphenol content and antioxidant properties of Mangifera odorata (Kuini) pulp." Food Research 5, no. 1 (2021): 313–21. http://dx.doi.org/10.26656/fr.2017.5(1).219.

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Mangifera odorata (kuini) is a potential source of antioxidant. As a seasonal fruit and easily perishable after harvesting, production of kuini pulp was a common practice to overcome this problem. Steaming treatment were involved in the production of kuini pulp before being stored at -18°C. These thermal treatment and storage are challenging due to the fact that it can induce changes of antioxidants properties of kuini pulp. Thus, this study evaluated the effect of steaming processing and frozen storage on the total phenolic content (TPC) and antioxidant activity (AOA) measured by ferric reduc

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GULDAGER, HELLE SKOV, NIELS BØKNÆS, CARSTEN ØSTERBERG, JETTE NIELSEN, and PAW DALGAARD. "Thawed Cod Fillets Spoil Less Rapidly Than Unfrozen Fillets When Stored under Modified Atmosphere at 2°C." Journal of Food Protection 61, no. 9 (1998): 1129–36. http://dx.doi.org/10.4315/0362-028x-61.9.1129.

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The effect of two months of frozen storage at −20°C on the spoilage characteristics and shelf life of thawed and modified atmosphere packed (MAP) cod fillets stored at 2°C was studied. Thawed MAP cod fillets were compared with fresh cod fillets stored in CO2-containing modified atmospheres with and without added oxygen. The shelf life of 11 to 12 days in the fresh MAP cod was extended to more than 20 days in the thawed MAP cod at 2°C. This shelf life extension was most likely due to the inactivation of the spoilage bacterium Photobacterium phosphoreum during frozen storage as reflected both in

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PAPAGEORGIOU, DEMETRIOS K., MINA BORI, and ANTONIOS MANTIS. "Survival of Listeria monocytogenes in Frozen Ewe's Milk and Feta Cheese Curd." Journal of Food Protection 60, no. 9 (1997): 1041–45. http://dx.doi.org/10.4315/0362-028x-60.9.1041.

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Pasteurized whole ewe's milk was inoculated to contain ca. 1.0 × 106 to 2.0 × 106 Listeria monocytogenes Scott A or California (CA). Inoculated milk samples of 200 ml in sterile stomacher bags were frozen at −38°C and stored at −18 or −38°C for 7.5 months. Inoculated milk was also made into Feta cheese curd, according to a standard procedure. After 5 h of drainage, curd samples of 200 g in sterile stomacher bags were frozen at −38°C, and stored at −18 or −38°C for 7.5 months. The pH values of the ewe's milk and Feta cheese curd before freezing were 6.70 and 5.43 respectively. At l5-day interva

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Wang, Pei, Fengfeng Wu, Noeline Rasoamandrary, Zhengyu Jin, and Xueming Xu. "Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content." Journal of Cereal Science 62 (March 2015): 159–62. http://dx.doi.org/10.1016/j.jcs.2015.01.005.

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HUMBLOT, MATHILDE J. P. O., LAUREN CARTER, IOANNIS MYTILIANIOS, and RONALD J. W. LAMBERT. "Assessing the Survival of Listeria monocytogenes in a Domestic Freezer by Analyzing Subsequent Growth at 30°C Using a Novel Reference Method." Journal of Food Protection 78, no. 2 (2015): 349–54. http://dx.doi.org/10.4315/0362-028x.jfp-14-319.

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Listeria monocytogenes is a serious pathogen capable of extensive survival under frozen storage. Using optical density and multiple initial inocula in multiple identically prepared microtiter plates, the effect of storage time at −22°C on the subsequent growth at 30°C of the organism when defrosted was studied using a technique that compared the growth (through time to detection) of a test plate (previously frozen) with that of an identically prepared control plate, analyzed at the start of the experiment. Experiments were carried out using tryptic soy broth (TSB) or TSB supplemented with 3% s

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CASTELL-PEREZ, M. E., D. R. HELDMAN, and J. F. STEFFE. "COMPUTER SIMULATION of MICROBIAL GROWTH DURING FREEZING and FROZEN FOOD STORAGE." Journal of Food Process Engineering 10, no. 4 (1988): 249–68. http://dx.doi.org/10.1111/j.1745-4530.1988.tb00016.x.

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Lee, SangYoon, Eun Jeong Kim, Dong Hyeon Park, Yu Ra Ji, Guhyun Kang, and Mi-Jung Choi. "Deep freezing to maintain the freshness of pork loin during long-term storage." Food Science and Biotechnology 30, no. 5 (2021): 701–10. http://dx.doi.org/10.1007/s10068-021-00896-x.

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AbstractAs storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at − 60, − 50, and − 18 °C on pork loin physicochemical properties. Pork loin was cut into 30 × 30 × 30 mm (50 g) and packed in air-containing box. Thereafter, they were stored at different freezing temperature for 6 months. Frozen pork loins were thawed at 4 °C. Samples frozen at − 18 °C exhibited surface dehydration (at 3 months) and high moisture loss surface dehydration-induced discoloration and toughening. However, samples fro

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JEREMIAH, L. E. "Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon." Journal of Food Protection 48, no. 8 (1985): 653–58. http://dx.doi.org/10.4315/0362-028x-48.8.653.

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The efficacy of four antioxidants for retarding rancidity development and maintaining the palatability of frozen bacon slices were examined. The antioxidants (ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate) were incorporated into a dry sugar bacon cure alone or in combination. Results indicated that the incorporation of these antioxidants alone or in combination generally reduced rancidity develoment in bacon slices during prolonged frozen storage. However, the combination of BHA, BHT and propyl gallate was the only antioxidant treatment which

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EL-KEST, SOUZAN E., and ELMER H. MARTH. "Lysozyme and Lipase Alter Unfrozen and Frozen/Thawed Cells of Listeria monocytogenes." Journal of Food Protection 55, no. 10 (1992): 777–81. http://dx.doi.org/10.4315/0362-028x-55.10.777.

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Unfrozen and frozen/thawed cells of Listeria monocytogenes strains Scott A, V7, and California were treated with lipase and/or lysozyme. Cells of strain Scott A were more susceptible to the lytic action of lysozyme than were cells of strains V7 and California. Treatment of unfrozen cells with lipase before exposure to lysozyme enhanced cellular lysis. This also was true for cells held frozen for up to 6 weeks before they were thawed and treated with enzymes. Some variation existed among strains of L. monocytogenes in their susceptibility to effects of lysozyme. Frozen storage of cells of all t

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