Chilled storage

International Institnte of Refrigeration, Recommendations for Chilled Storage of Perishable Produce, HR, Paris, 1979... 

Lipid hydroperoxides are either formed in an autocatalytic process initiated by hydroxyl radicals or they are formed photochemically. Lipid hydroperoxides, known as the primary lipid oxidation products, are tasteless and odourless, but may be cleaved into the so-called secondary lipid oxidation products by heat or by metal ion catalysis. This transformation of hydroperoxides to secondary lipid oxidation products can thus be seen during chill storage of pork (Nielsen et al, 1997). The secondary lipid oxidation products, like hexanal from linoleic acid, are volatile and provide precooked meats, dried milk products and used frying oil with characteristic off-flavours (Shahidi and Pegg, 1994). They may further react with proteins forming fluorescent protein derivatives derived from initially formed Schiff bases (Tappel, 1956). 

NIELSEN J H, S0RENSEN B, SKIBSTED L H, BERTELSEN G (1997) Oxidation iu pre-cooked minced pork as influenced by chill storage of raw pork, Meat Sci, 46, 191-7. 

Agerlin-Peterson M. and Berends H. 1993. Ascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres. LWT Food Sci Technol 197 546—549. 

Klinger et al. (31) reported that extensive taste panel tests of chicken breast meat or leg meat irradiated to 3.7 kGy and cooked by boiling in water showed no loss in sensory quality immediately after treatment. The sensory quality of the irradiated chicken deteriorated during refrigerated storage over a period of 3 to 4 weeks. Irradiated chicken breast meat was acceptable for about three weeks however, quality of unirradiated chicken was retained for only about four days during chilled storage. 

Dill, C. W., Herlick, S. A., Richter, R. L., and Davis, J. W. 1979. Fat test depression during chilled storage of milk samples in plastic containers for analysis by the Milko-Tester J. Food Protection 42, 314-316. 

A shelf-life of several months at ambient temperature requires particularly low creaming and sedimentation in the package, which is facilitated by a low fat content (10 or 12%) and optimized processing conditions, mainly heat treatment and homogenization. Coffee creams with >15% fat need chilled storage to prevent irreversible creaming. 

One of the most critical aspects in the production of fruit and vegetables is harvesting the produce. The potential to spoil the crop and end up getting a lower return is very acute. It is important that growers consider how they will harvest a crop before they grow it. Many crops require specialised techniques to ensure they reach market in the right condition. The most obvious factors are adequate field heat removal, chilled storage and distribution. Shelf life and performance will be severely curtailed if the produce is not subjected to the correct temperature controls. 

Orlien et al. (2000) suggested that 500 MPa is a critical pressure for treatment of chicken breast muscle. Up to 500 MPa, no rancidity during chilled storage was observed and the product was similar to the untreated one. Pressure treatments at 600 and 700 MPa resulted in less oxidation, but at 800 MPa lipid oxidation enhanced to the same extent as the level induced by thermal treatment. Increased lipid oxidation was probably related to membrane damage. Wiggers et al. (2004) also demonstrated that high-pressure treatment at 400 or 600 MPa led to a substantial increase in secondary lipid oxidation products in cooked breast chicken when compared to the 200 MPa treatment and the control sample. Storage period also had a considerable influence on the formation of secondary lipid oxidation products, especially in the presence of O2 in the packs stored for 8 days. Hexanal, octanal, and nonanal were identified as products of lipid oxidation. 

Cruz, M.R., Kelly, A.L., and Kerry, J.P. 2008a. Effects of high pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage. Innovative Food Science and Emerging Technologies 9 441 47. 

Orlien, V., Hansen, E., and Skibsted, L.H. 2000. Lipid oxidation in high pressure processed chicken breast muscle during chill storage Critical working pressure in relation to oxidation mechanism. European Food Research and Technology 211 99-104. 

Sanchez, M.C., Plaza, L., Ancos, B., and Cano, M.P. 2003. Effect of high-pressure processing on health-promoting attributes of freshly squeezed orange juice (Citrus sinensis L.) during chilled storage. European Food Research and Technology 216 18-22. 

Yuste, 1., Pla, R., Ponce, C.E., and Mor-Mur, M. 2000. High pressure processing applied to cooked sausages Bacterial populations during chilled storage. Journal of Food... 

Russell, N.J. 2002. Bacterial membranes The effect of chill storage and food processing. An overview. International Journal of Food Microbiology 79 27-34. 

The choice of source of milk protein is based on availability, convenience and cost. Liquid products offer ease and speed of transfer and weighing, whereas powders do not need chilled storage, have a more consistent composition and lower transport costs. 

Sasaki, K., Ishihara, K., Oyamada, C., Sato, A., Fukushi, A., Arakane, T., Motoyama, M., Yamazaki, M., and Mitsumoto, M. (2008). Effects of fucoxanthin addition to ground chicken breast meat on Upid and colour stability during chilled storage, before and after cooking. Asian-Aust. J. Anim. Sci. 21,1067-1072. 

Kiokias, S., Reiffers-Magnani, C., and Bot, A., Stability of whey protein stabilized oil in water emulsions during chilled storage and temperature cycling. J. Agric. Food. Chem., 52, 3823, 2004. 

De las Rivas, B., Ruiz-CapUlas, C., Carrascosa, A. V., Curiel, J. A., Jimenez-Colmenero, F., Munoz, R. (2008). Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured chorizo sausage treated with high pressure and kept in chilled storage. Meat Science, 80, 272-277. http //dx.doi.org/10.1016/jmeatsci.2007.12.001. 

BOBE J and LABBE c (2009) Chilled storage of sperm and eggs, in Cabrita E, Robles V and Herraez P (eds). Methods in reproductive Aquaculture Marine and Freshwater Species. CRC Press, Boca Ration, EL, pp. 219-235. 

NIMRAT S, SIRIBOONLAMOM S, ZHANG SC, XU YY and VUTHIPHANDCHAI V (2006) Chilled Storage of white shrimp (Litopenaeus vannamei) spermatophores. Aquaculture, 261, 944-951. 

Styrofoam boxes. The boxes were then placed in a chilled storage with a temperature of 2°C or a superchilled storage with an average temperature of -2°C. A part of the samples stored in the superchilled storage were also injected with a 1.5% salt brine before packed and placed in the superchilled storage. Sampling for all measurements took place on day... 

Gill, C.O. (1989) Packaging of meat for prolonged chilled storage. British Food J. 91, 11-15. 

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