• Journal of Aquaculture
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• v.19 no.1
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• pp.52-56
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• 2006

This study was conducted to investigate the effects of three different concentrations (6%, 8% and 10% final volume) of dimethyl sulfoxide (DMSO) on cryopreserved sperm of grass carp (Ctenopharyngodon idellus). Grass carp sperm was suspended in Kurokura extender #2 and equilibrated at $4^{\circ}C$ for 10 min. French straws (0.25 ml) of sperm were frozen from $4^{\circ}C\;to\;-4^{\circ}C$ at a rate of $4^{\circ}C\;min^{-1}$ and then ken $-4^{\circ}C\;to\;-80^{\circ}C$ at a rate of $11^{\circ}C\;min^{-1}$. The straws were kept at $-80^{\circ}C$ for 10 min and finally stored in liquid nitrogen $(-196^{\circ}C)$. The cryopreserved sperm was thawed in a water bath at $40^{\circ}C$ for 30 sec and fertilization, hatching rate and larval malformation were compared with fresh sperm (control). The fertilization rate of post-thawed sperm was comparable (from 88.21% to 94.30%) to that of fresh sperm. However, hatching rate of all frozen sperm were significantly lower (P<0.05) than that of control. Additionally, the larval abnormality rate of frozen sperm was significantly higher than that of fresh sperm. The results indicate that DMSO could affect the quality of cryopreserved sperm of grass carp, and a freezing program and a proper extender composition should be further studied.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.903-911
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• 2008

The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at $4^{\circ}C$ up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at $-20^{\circ}C$ for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.580-592
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• 2022

The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at -18±1℃ for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y₁+0.29589Y₂ (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.4
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• pp.660-666
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• 1997

Changes of chemical and nutritional composition were investigated in low salt-dried Yellow corvenia muscle during frozen storage at $-20^{\circ}C$. Moisture contort of Yellow corvenia was not significantly changed until after 5 months frozen storage. Salinity was $0.28\%$ in fresh Yellow corvenia and $2.30\%$ in the salted sample. Acidity of the fish muscle was increased in excess of 5 months storage. TBA value was increased by a little amount untel 1 month of storage and significantly incraeased in 3 months of storage. Free fatty acid was increased during frozen storage with rapid increase up to 1 month storage. VBN was increased after 1month storage and amino type nitrogen was increased in 5 months of storage. Major free amino acids were glutamic acid, alanine, glycine and lysine, and composition ratio of most free amino acids were not changed untel after 5 months storage. Polyenoic acid contents were decreased after storage and major fatty acids were palmitic acid (16 : 0), stearic arid (18 : 0) and major fatty acids were palmitic acid (16 : 0), stearic acid (18 : 0) and docosahexaenoic acid (22 : 6). From the results of chemical experiments, low salt-dried yellow corvenia would not be stored at $20^{\circ}C$ for more than 5 months.

• Food Science and Preservation
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• v.23 no.3
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• pp.445-452
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• 2016

In this study, physicochemical properties of acorn flour was investigated, and characteristics of the Jeung-pyun dough added with the acorn flour at various concentrations were evaluated after storage at -$18^{\circ}C$ for 4 weeks and fermentation. Total polyphenolic content, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of acorn flour were 3,525.12 mg%, 16.71%, $68.41^{\circ}C$, $73.83^{\circ}C$, and $82.96^{\circ}C$, respectively. These all values were increased in the Jeung-pyun dough possibly due to addition of the acorn flour. The yeast count was not affected by the addition levels of acorn flour and the frozen storage period before fermentation. The amount of carbon dioxide gas evolved from Jeung-pyun dough during fermentation was significantly changed with the concentration of acorn flour, but it was negligible. The Jeung-pyun added with 6% acorn flour showed an small increase in the amount of carbon dioxide after frozen storage of 1 wk and fermentation. The pH of the fermented Jeung-pyun samples decreased along with the increasing storage period as well as the increasing acorn flour content, ranging from 4.21 to 5.34. Therefore, the frozen Jeung-pyun dough containing 6~15% of acorn flour and stored for 3 weeks was the most desirable among all the tested samples in this study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.23-29
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• 1977

Three kinds of samples, Trachpenalus curiviostris, Astroconger myriaster and Cantherines modestus which were pre-treated in a processing plant were frozen at $-40^{\circ}C$ in a contact freezer and stored for 32 days.The numbers of general bacterium, coliforms and E. coli were measured at 8 day intevals during frozen storage and the isolated strains was classified. The results are as follows; 1. The numbers of coliforms and E. coli in the samples before freezing were much higher, than those during frozen storage and it tended to decrease. 2. General bacteria showed little change in number before and after being frozen. Among 97 strains of isolated coliforms, only 4 strains of K. aerogenes I ana 4 strains of K, cloacae were classified and the rest was not determined. 3. Ninety percent of coliforms was found to be psychrotrophic coliforms, which were able to grow at $5^{\circ}C$ within a week. 4. Vibrio and Pseudomonas were superior in number before freezing while Flavobacterium cytophaga and Moraxella were superior during frozem storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1192-1201
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• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.325-332
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• 2013

We aimed to determine the quality indicators for quality prediction of frozen green pumpkin in distribution. Freshly harvested green pumpkin slices were blanched under optimal conditions (confirmed in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at 0, -5, -15, and $-25^{\circ}C$. The correlation between each quality characteristic and the sensory preference rate was analyzed. There was a significant correlation between storage temperature-related drip rate and preference rate across all temperatures, except at$-25^{\circ}C$. Hunter values, a and b, showed relatively high correlation coefficient values at -5, -15, and $-25^{\circ}C$. Therefore, a change in the Hunter values should be considered when storing green pumpkin, because of their significant correlation with changes in the sensory preference and drip rates. Furthermore, they should be applied as quality indicators for the quality prediction of frozen green pumpkin in distribution.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.364-369
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• 1989

Experiments were carried out to investigate on the effect of cryoprotectants to the quality changes of pork and beef muscles during frozen storage . Beef and pork muscles were mixed with various cryoprotectants and stored at $-20^{\circ}C$ in a chest freezer for 12 weeks. Samples were analyzed for pH changes, TBA value, free atty acid contents, water and salt soluble protein extractability. The results obtained are summerized as follows. The pH value in all of cryoprotectants added samples were increased up to 0.25-0.5 as in non-treated samples . The TBA value, free fatty acid contents were increased with storage time as compared with the non-treated sample. Cryoprotectant effect on water soluble protein extractability was greater in pork than in beef muscle during frozen storage, especially in pork muscle treated CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate, as compared with non-treated sample. Cryoprotectant effect on salt soluble protein extractability during frozen storage was more pronounced in the beef muscle treated with CP-A which was mixture of sorbitol, mono sodium glutamate and sodium tripolyphosphate, and in the pork muscle treated with CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate than in the non-treated sample.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.722-729
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• 1997

The study was undertaken to extend the shelf life of filleted and salted fishes such as mackerel and jacopever. These filleted and salted fishes were dehydrated by dewatering sheet containing sodium polyacrylate resin at $5{\pm}1^{\circ}C$, wrapped with low density polyethylene film, and then stored at $-18{\pm}2^{\circ}C$. During the frozen storage, the change of brown pigment formation, peroxide value, carbonyl value, drip formation content in the cold-osmotic dehydrated fishes after salt dipping were much lower than those of non-dehydrated ones. Moreover, the proteins and Ca-ATPase in the cold-osmotic dehydrated fishes after salt dipping were more stable than those of non-dehydrated ones during frozen storage. It was supposed that the cold-osmotic dehydration pretreatment processing for filleted and salted fishes was useful in improvement of the frozen storage stability.