• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.321-329
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• 1990

The present study was carried out to investigate the antioxidant effects of onion and ginger on the lipid peroxidation of mackerel during frozen storage. mackerels were reated with onion juice ginger juice tocopherol and BHA and stored at -18$^{\circ}C$ for 6 weeks. lipid peroxidation in samples was estimated by the periodical measurements of acid value iodine value peroxide value carbonyl value 2-thiobarbituric acid value and fatty acid composition. The treatments with ginger and onion were effective on the suppression of acid value and carbonyl value of makerel oil during 4 to 6 weeks of frozen storage. The iodine value was not affected by the treatments with various antioxidants, The production of peroxides was delayed by ginger or onion treatment, the TBA value of the sample muscles was not lowered by the treatments, The treatment with onion resulted in less changes in the contents of $\omega$-3 polyunsaturated fatty acids and in the P/S ration of fish oil than the control did. Results indicate that the applica-tion of ginger or onion juice on the surface of fishes may be useful to lower the degree of rancidity of fish during the froxaen storage.

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.46-52
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• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

• Entomological Research
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• v.48 no.5
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• pp.453-456
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• 2018

The lipids of Clanis bilineata larvae meat (CBLM) are susceptible to oxidation, and thus the commercial and consumption values of CBLM decrease during frozen storage. In the present study, peroxide values (PV), thiobarbituric acid-reactive substances (TBARS), free fatty acid (FFA) content, fatty acid composition, and likeness (palatability) score of CBLM were determined to investigate the effect of glutathione on the oxidation of CBLM lipids. Glutathione decreased the PV, TBARS, and FFA content, maintained fatty acid composition, and increased the likeness (palatability) score of the CBLM, indicating that glutathione can be used as a cryoprotectant to extend the shelf life of CBLM.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.663-668
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• 2007

This study evaluated the microbial, nutritional, and rheological changes in potatoes, during storage at room, low, and freezing temperatures for 6 months. No significant changes in total aerobic plate counts were observed for any of the samples in the assessment of microbiological quality changes. For the 4 types of frozen potatoes, yeasts and molds were not found until 24 weeks. The sugar contents of the potatoes stored at room and low temperature ($10^{\circ}C$) increased during the first 4 weeks of storage, but then decreased rapidly thereafter; while those in the frozen potatoes did not change significantly throughout the 48 weeks. The vitamin C, B1, and B2 contents of the potatoes stored at room and low temperature had decreased significantly after 4 weeks of storage, however, the levels in the frozen potatoes did not change rapidly. The weight, volume, and hardness of the frozen potatoes changed much less as compared to the potatoes stored at room and low temperature over the 48 weeks of storage. Finally, the cohesiveness of all the samples, except for the frozen mashed potatoes, did not change during storage.

• Journal of Embryo Transfer
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• v.10 no.3
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• pp.243-250
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• 1995

Frozen storage of the oocytes has been used in a few mammalian species including mouse, hamster, human and cattle. However, frozen4hawed oocvtes show different sperm penetration on the levels of the zona pellucida and the plasma memhrane when compared with fresh oocytes. To elucidate biological changes occurring during freezing and thawing, we examined the kinetics of sperm penetration into frozen-thawed hamster oocytes. Oocytes obtained from superovulated female golden hamsters were frozen-thawed in an autofreezer according to an established method. Fresh and frozen4hawed oocytes were fertilized in vitro with capacitated hamster spermatozoa after removing the zona pellucida. The oocytes were examined at 1, 2, 3 and 6 h postinsemination. Sperm penetration found to be 1 h delayed in frozen-thawed oocytes. Other parameters such as degree of polyspermy and decondensing sperm heads were not affected by freezing and thawing. The results suggest that freezing and thawing may cause changes in the egg membrane surface and subsequently which leads to delay in the sperm-egg fusion.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.443-448
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• 2004

In order to investigate the optimal factors for frozen dough production, the freezing and thawing condition such as temperature and time, storage period and the effect of ingredient addition were determined. A pre-fermentation of dough at 30℃ for 120 minutes was appeared to be the best for the production of frozen dough. The dough was frozen at -18℃ and then stored for 7 days. The quality of frozen dough was found to be optimal when thawed at 30℃ for 80 minutes. As ingredient of frozen dough, an addition of 3% of yeast and 4% of butter was good as well as the addition of skim milk and sugar in terms of fermentation capacity after thawing.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.396-403
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• 2012

This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen's meat. After a room temperature storage condition, two different storage temperature were followed: refrigeration and frozen storage. All parts of the spent hen's meats were thawed at 4 d intervals up to 3 times (2, 6, and 10 d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated - breast, 12 h; leg, 6 h; wing, 12 h at the $1^{st}$ analysis, frozen - breast, 12 h at the $2^{nd}$ analysis; leg, 24 h at the $1^{st}$ analysis; wing, 12 h at the $1^{st}$ analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p<0.05). The K-value regarding refrigerated leg meats exceeded 60%, which is the threshold value to evaluate the degree of freshness, during the $1^{st}$ analysis (p<0.05). The VBN value of refrigerated leg meat was the highest and reached up to 96.93 mg%. Thus, studies regarding the possible decline in quality according to the change of storage temperature could be used in order to establish a basic database for the quality control of spent hen meat being traded with other countries.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.240-247
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• 1998

This experiment was carried out investigate changes in proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid value (TBA) and mineral contents of pure Kaesojoo (PK) and Kaesojoo added medicinal herbs (KMH) during storage period (30 days) at 4$^{\circ}C$ and -18$^{\circ}C$. Two dogs with 12kg live weight were slaughtered to obtain samples from extracts. The results obtained were as follows: Crude fat and ash of KMH were higher than those of the PK, but the moisture and crude protein was higher in the PK (p＜0.001). Proximate composition did not affect cold and frozen storage and storage period. the pH of the PK through all periods. The VBN value of all treatment gradually increased during storage period. That of KMH tend to be lower than PK, all treatment was maintained freshness. The TBA value of all treatment gradually increased during storage period (p＜0.05). Cold storage and PK tend to be higher frozen storage and KMH. Among minerals Ca, K, Mg, Na, P contents of the KMH were higher than those of the PK and the Ca, Mg, Zn contents were significantly changes (p＜0.05) according to the storage period and temperature.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.520-524
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• 1995

ATP related compounds, ammonia, VBN, pH and sensory quality of shrimps were determined to evaluate quality changes during iced and frozen storage. ATP related compounds were determined by HPLC, ammonia by ammonia ion specific electrode, VBN by micro-diffusion method, pH by pH meter, sensory quality by multiple comparison test with 30 panelists. K value of ice stored shrimps gradually increased to 20% for 8 days, and then increased more rapidly, whereas that of frozen stored shrimps increased slowly for 7 months. Ammonia contents in ice stored shrimps increased slowly for 6 days and then rapidly after 8 days storage, whereas that in frozen stored shrimps increased slowly for 8 months. VBN contents in ice stored shrimps increased slowly for 10 days and then rapidly after 12 days. VBN contents in frozen stored shrimps slightly increased for 6 months. Sensory scores of taste and color of shrimps marked lowered values after 6 days storage in ice, and after 6 and 7 months frozen storage, respectively. Sensory flavor scores of stored shrimps had significant correlations with K value, ammonia, pH and VBN. These results indicated that ammonia contents in stored shrimps, rapidly determined by an ammonia electrode, could be used as a quality index of shrimps.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.