Frozen storage

Most vessels can now freeze their catch at sea, enabling them to stay offshore without the need to run back to a port within the limited life of the chilled product. If the fish is to be cleaned and processed later, it is frozen whole, either by air blast or, more usually, in vertical plate freezers (see Figure 1.9b), followed by frozen storage. Some fishing vessels and the fish factory vessels will carryout cleaning, filleting and other operations on board and then freeze and store the final product. 

Chill temperature stores for milk, hutter, cheese, yoghurt and other liquid milk products Frozen storage for hutter (and sometimes cheese)... 

There is an increasing demand for ready-prepared foods for final re-heating or cooking in microwave ovens. Applications are for retail sale of take-away meals and factory/ office and institution catering. Such foods maybe frozen and will then have a longer storage life, but will require frozen storage. 

Storage In air, in vacuum, in inert gas, refrigerated, frozen storage, transport... 

ANCos B DE, GONZALES E M and CANO M p (2000) Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit , J Agric Food Chem, 48 (10) 4565-70. 

If NMR measurements are intended, the eluting betalain fractions should be very carefully concentrated under vacuum by repetitive addition of purified water or directly lyophihzed before frozen storage. - For other purposes, such as for model studies, betalain stabihzation may be achieved by continuous pH control and addition of aqueous ammonia prior to concentration. ... 

Mortensen SKL, CS Jacobsen (2004) Influence of frozen storage on herbicide degradation capacity in surface and subsurface sandy soils. Environ Sci Technol 38 6625-6632. 

Butot, S., Putallaz, T., and Sanchez, G. (2008). Effects of sanitation, freezing and frozen storage on enteric viruses in berries and herbs. Int.. Food Microbiol. 126,30-35. 

The protocol will provide important date and time requirements. Estimated start and completion dates for the study are required by regulation. In addition, the Study Director may specify a maximum storage time of the RAC prior to processing if the chemical in question or its metabolites degrade rapidly. A maximum time after generation of a processed fraction before that fraction is placed into frozen storage may also be specified. A maximum storage time prior to shipment may also be specified. 

Travel fortification samples are a type of field fortification that is usually prepared in the fleld to allow the investigator to determine the stability of the active ingredient on matrices without weathering. Such matrices are fortified and placed immediately in frozen storage. Usually, one set of travel fortification samples for each matrix is prepared for each five sets of weathered fleld fortification samples. The samples are then stored and shipped using the same procedures as all other samples prepared in the fleld. 

Field fortification samples are stored under various conditions in the fleld. Generally, after the weathering period is complete, the fleld fortification samples such as dosimeter sections are wrapped in aluminum foil, placed in a pre-labeled zip-type bag, and immediately placed on dry-ice in a cooler or in a freezer. Field fortification samples such as hand washes or face wipes are prepared in labeled jars, the lids are immediately taped with electrical tape, and the jars are placed in a zip-type bag and wrapped in bubble-pack and immediately placed in frozen storage. Air tubes or air filters are collected after weathering and wrapped so as to prevent breakage. These samples are then placed in a pre-labeled zip-type bag and immediately placed in frozen storage. 

Azoxystrobin residues in crops, soil and water are stable (>80%) during 2 years of frozen storage. 

Famoxadone residues in most crops are stable during 12 months of frozen storage. 

Pyrimidifen residues in fruits such as apple and orange are stable (>90%) after frozen storage for 2 months. 

Monsanto. 1981. Stability study of natural sediments samples preserved by frozen storage with attachment. Monsanto Company, St. Louis, MO. 

Surface and bottom water samples were collected in 500 ml, 1, or 4 litre polycarbonate bottles. Polycarbonate bottles have been shown to retain 97% of an initial spike of bis(tri-n-butyltin) oxide in seawater at a concentration of 0.5 mg/1 over a weeklong period [104]. Samples were analysed immediately after collection and transported to the laboratory, or were stored frozen at -20 °C and analysed at a later date. Frozen storage has been shown to be effective in preserving sample stability with respect to monobutyltin, dibutyltin, and tributyltin concentrations for a period of at least 100 days. 

Embryonic stem cells are derived from pre-implant-stage human embryos, usually at the blastocyst stage (the blastocyst is a thin-walled hollow structure containing a cluster of cells, known as the inner cell mass, from which the embryo arises). These embryos are invariably ones initially generated as part of in vitro fertilization procedures but which are destined to be discarded, either due to poor quality or because they are in excess to requirement. There are an estimated 400 000 in vitro fertilization-produced embryos in frozen storage in the USA alone, of which some 2.8 per cent are likely to be discarded. 

Together with a texture improvement, the penetration of solutes, combined with a dehydration effect, could modify the fruit composition and improve pigment, color, and vitamin retention during frozen storage. 

Soluble solids uptake due to osmotic dehydration, in addition to improving color, aroma, and vitamin stability during both air drying and frozen storage, could also play a very important role in the preparation of new types of ingredients at reduced water activity (Torreggiani et al., 1988). Due to the... 

Tofu can be kept frozen or freeze-dried to prevent microbial deterioration. However intemolecular interactions occur during frozen storage. As a result, the texture of tofu is changed from soft, smooth to sponge-like with a meat-like chewiness. 

Zotos, A., Hole, M. and Smith, G. (1995). The effect of frozen storage of mackerel Scomber scombrus) on its quality when hot-smoked, J. Sci. Food Agric., 67, 43. 

---