Frozen storage effects

DE ANCOS, B., IBANEZ, E., REGLERO, G. and PILAR CANO, M. (2000). Frozen Storage Effects on Anthocyanins and Volatile Compounds of Raspbeny Fruit. J. Agric. Food. Chem. 48, 873-879. 

Lisiewska, Z., Kmiecik, W., and Shnpski, J., Contents of chlorophylls and carotenoids in frozen dill effect of nsahle part and pre-treatment on the content of chlorophylls and carotenoids in frozen diU (Anethum graveolens L.), depending on the time and temperature of storage. Food Chem., 84, 511, 2004. 

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. 

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. 

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. 

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. 

Alvarez, M. D., Canet, W. (1998a). Effect of temperature fluctuations during frozen storage on the quality of potato tissues (cv. Monalisa). Z. Lebensm. Unters. Forsch. A., 206, 52-51. 

Sych, J., Lacroix, C., Adambounou, L. T., Castaigne, F. (1990). Cryoprotective effect of lactitol, palatinit and polydextrose on cod surimi proteins during frozen storage. J. Food Sci, 55, 356-360. 

Sugar alcohols have also found application in foods containing sugars. Sorbitol is an effective cryoprotectant in surimi, preventing denaturation of the muscle protein during frozen storage. 

The effect of cooking on incurred residues of oxfendazole in cattle liver has been also investigated (88). However, the results drawn from this study are inconclusive due to several variable factors. One such factor is the unstable equilibrium between oxfendazole, oxfendazole sulfone, and fenbendazole in the incurred tissue. Other factor is the overall instability of oxfendazole and its metabolites in tissue during frozen storage. Another factor is the variable distribution of the residues within the tissue used for the study and the effect of protein binding on the extractability of the residues from the tissue. It was nevertheless... 

Gibson, C. A., Landerkin, G. B. and Morse, P. M. 1966. Effects of additives on the survived of lactic streptococci in frozen storage. Appl Microbiol. 14, 665-669. 

Clementson, L.A. and S.E. Wayte. 1992. The effect of frozen storage of open-ocean seawater samples on the concentration of dissolved phosphate and nitrate. Water Res. 26 1171-1176. 

Khan, M. A. A., Hossain, M. A., Hara, K., Osatomi, K., Ishihara, T., and Nozaki, Y. 2003. Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage. Fish. Sci., 69,1271-1280. 

Vitamin D is extremely stable, and little or no loss is experienced in processing and storage. Vitamin D in milk is not affected by pasteurization, boiling, or sterilization (Hartman and Dryden 1965). Frozen storage of milk or butter also has little or no effect on vitamin D levels, and the same result is obtained during storage of dry milk. 

When 0.1 M sodium glutamate was added to carp actomyosin, denaturation during frozen storage was almost eliminated, as measured by changes in solubility, viscosity, ultracentrifugal behavior, ATPase activity and electron microscopic profiles (66,72) (Figure 3). This protective effect of sodium glutamate will be discussed below. 

Inactivation of enzymes during frozen storage was prevented by addition of 0.2 M sodium glutamate, 0.2 M (NH SO, or 0.1% egg albumin a synergistic cryoprotective effect was illustrated between sodium glutamate and albumin (122). 

Some enzymes and enzyme systems are still active at the temperature of frozen storage (123-132). Such enzymatic activity, especially of proteases, may cause loss of biological activity of actomyosin and other muscle proteins. Products of such enzymatic activity, e.g. free fatty acids and formaldehyde, may effect a secondary denaturation of muscle proteins. 

Among the above hypotheses, effects of lipids (4-17,59-62, 69-71,155-159), formaldehyde (160-166), and gas-solid interface TMJ appear to be very important in Gadoid fishes. Denaturation of myofibrillar proteins caused by free fatty acids and/or lipid peroxides must occur during frozen storage. To prove this, Jarenback and Liljemark have shown by electron microscopy that, in muscle stored frozen with added linoleic and linolenic hydroperoxides, myosin became resistant to extraction with salt solution (168). 

The concentrated salt solution may denature the proteins (9-17, 169-177). Whereas experiments with isolated muscle protein preparations cannot exclude the effects of salts such as NaCl or KC1 (since they are required to solubilize the proteins), denaturation during frozen storage has been decreased or prevented completely when an efficient cryoprotectant such as sodium glutamate or glucose was added (66,67,82,93,145-150). Hence, the effect of salts may not be of primary importance, though they may contribute. 

The water-activity relations, effects of displacements of water or effects of changes in the state of water must be the most important factors to trigger and to promote the denaturation of muscle proteins during frozen storage. 

The mechanisms of denaturation during frozen storage and of the cryoprotective effects have been discussed and a hypothetical model has been presented. 

Figure 12. Effect of ascorbic and citric acid concentration (added post-droning) and frozen storage on TEA values of MDFM (Series III). Key , control , dip treatment only, no postaeboning additions (dip consists of 0.5% ascorbic acid, 0.5% citric acid, 0.2% KENA, 0.05% Na2EDTA) M, 0.1% ascorbic acid, 0.1% citric acid + others O, 0.3% ascorbic acid, 0.3% citric acid + others A, 0.5% ascorbic acid, 0.5% citric acid + others , Freez-Gard. (Reproduced, with permission, from Ref. 470. Copyright 1977, Institute of Food Technologists.)...

Park, Y.W. and Drake, M.A. 2005. Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese. Small Ruminant Research 58 291-298. 

Effect of Freezing Rate and Frozen Storage on the Dynamic... 

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