Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida
Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establi...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Choi, Jae-Suk [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2012 |
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| Schlagwörter: |
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| Anmerkung: |
© The Japanese Society of Fisheries Science 2012 |
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| Übergeordnetes Werk: |
Enthalten in: Fisheries science - Tokyo : Springer Japan, 1994, 78(2012), 5 vom: 29. Juni, Seite 1117-1123 |
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| Übergeordnetes Werk: |
volume:78 ; year:2012 ; number:5 ; day:29 ; month:06 ; pages:1117-1123 |
| Links: |
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| DOI / URN: |
10.1007/s12562-012-0529-x |
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| Katalog-ID: |
SPR026696657 |
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| 100 | 1 | |a Choi, Jae-Suk |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida |
| 264 | 1 | |c 2012 | |
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| 520 | |a Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida. | ||
| 650 | 4 | |a Long-term storage |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Freezing and/or thawing conditions |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Lee, Bo-Bae |4 aut | |
| 700 | 1 | |a An, Sun Ju |4 aut | |
| 700 | 1 | |a Sohn, Jae Hak |4 aut | |
| 700 | 1 | |a Cho, Kwang Keun |4 aut | |
| 700 | 1 | |a Choi, In Soon |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Fisheries science |d Tokyo : Springer Japan, 1994 |g 78(2012), 5 vom: 29. Juni, Seite 1117-1123 |w (DE-627)32060215X |w (DE-600)2020302-0 |x 1444-2906 |7 nnns |
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2012 |
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2012 |
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10.1007/s12562-012-0529-x doi (DE-627)SPR026696657 (SPR)s12562-012-0529-x-e DE-627 ger DE-627 rakwb eng Choi, Jae-Suk verfasserin aut Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japanese Society of Fisheries Science 2012 Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida. Long-term storage (dpeaa)DE-He213 Freezing and/or thawing conditions (dpeaa)DE-He213 Lee, Bo-Bae aut An, Sun Ju aut Sohn, Jae Hak aut Cho, Kwang Keun aut Choi, In Soon aut Enthalten in Fisheries science Tokyo : Springer Japan, 1994 78(2012), 5 vom: 29. Juni, Seite 1117-1123 (DE-627)32060215X (DE-600)2020302-0 1444-2906 nnns volume:78 year:2012 number:5 day:29 month:06 pages:1117-1123 https://dx.doi.org/10.1007/s12562-012-0529-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 78 2012 5 29 06 1117-1123 |
| spelling |
10.1007/s12562-012-0529-x doi (DE-627)SPR026696657 (SPR)s12562-012-0529-x-e DE-627 ger DE-627 rakwb eng Choi, Jae-Suk verfasserin aut Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japanese Society of Fisheries Science 2012 Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida. Long-term storage (dpeaa)DE-He213 Freezing and/or thawing conditions (dpeaa)DE-He213 Lee, Bo-Bae aut An, Sun Ju aut Sohn, Jae Hak aut Cho, Kwang Keun aut Choi, In Soon aut Enthalten in Fisheries science Tokyo : Springer Japan, 1994 78(2012), 5 vom: 29. Juni, Seite 1117-1123 (DE-627)32060215X (DE-600)2020302-0 1444-2906 nnns volume:78 year:2012 number:5 day:29 month:06 pages:1117-1123 https://dx.doi.org/10.1007/s12562-012-0529-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 78 2012 5 29 06 1117-1123 |
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10.1007/s12562-012-0529-x doi (DE-627)SPR026696657 (SPR)s12562-012-0529-x-e DE-627 ger DE-627 rakwb eng Choi, Jae-Suk verfasserin aut Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japanese Society of Fisheries Science 2012 Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida. Long-term storage (dpeaa)DE-He213 Freezing and/or thawing conditions (dpeaa)DE-He213 Lee, Bo-Bae aut An, Sun Ju aut Sohn, Jae Hak aut Cho, Kwang Keun aut Choi, In Soon aut Enthalten in Fisheries science Tokyo : Springer Japan, 1994 78(2012), 5 vom: 29. Juni, Seite 1117-1123 (DE-627)32060215X (DE-600)2020302-0 1444-2906 nnns volume:78 year:2012 number:5 day:29 month:06 pages:1117-1123 https://dx.doi.org/10.1007/s12562-012-0529-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 78 2012 5 29 06 1117-1123 |
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10.1007/s12562-012-0529-x doi (DE-627)SPR026696657 (SPR)s12562-012-0529-x-e DE-627 ger DE-627 rakwb eng Choi, Jae-Suk verfasserin aut Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japanese Society of Fisheries Science 2012 Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida. Long-term storage (dpeaa)DE-He213 Freezing and/or thawing conditions (dpeaa)DE-He213 Lee, Bo-Bae aut An, Sun Ju aut Sohn, Jae Hak aut Cho, Kwang Keun aut Choi, In Soon aut Enthalten in Fisheries science Tokyo : Springer Japan, 1994 78(2012), 5 vom: 29. Juni, Seite 1117-1123 (DE-627)32060215X (DE-600)2020302-0 1444-2906 nnns volume:78 year:2012 number:5 day:29 month:06 pages:1117-1123 https://dx.doi.org/10.1007/s12562-012-0529-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 78 2012 5 29 06 1117-1123 |
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10.1007/s12562-012-0529-x doi (DE-627)SPR026696657 (SPR)s12562-012-0529-x-e DE-627 ger DE-627 rakwb eng Choi, Jae-Suk verfasserin aut Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Japanese Society of Fisheries Science 2012 Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida. Long-term storage (dpeaa)DE-He213 Freezing and/or thawing conditions (dpeaa)DE-He213 Lee, Bo-Bae aut An, Sun Ju aut Sohn, Jae Hak aut Cho, Kwang Keun aut Choi, In Soon aut Enthalten in Fisheries science Tokyo : Springer Japan, 1994 78(2012), 5 vom: 29. Juni, Seite 1117-1123 (DE-627)32060215X (DE-600)2020302-0 1444-2906 nnns volume:78 year:2012 number:5 day:29 month:06 pages:1117-1123 https://dx.doi.org/10.1007/s12562-012-0529-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 78 2012 5 29 06 1117-1123 |
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Choi, Jae-Suk @@aut@@ Lee, Bo-Bae @@aut@@ An, Sun Ju @@aut@@ Sohn, Jae Hak @@aut@@ Cho, Kwang Keun @@aut@@ Choi, In Soon @@aut@@ |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR026696657</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230331230941.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201007s2012 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s12562-012-0529-x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR026696657</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s12562-012-0529-x-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Choi, Jae-Suk</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2012</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Japanese Society of Fisheries Science 2012</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. 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Choi, Jae-Suk |
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Choi, Jae-Suk misc Long-term storage misc Freezing and/or thawing conditions Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida |
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Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida Long-term storage (dpeaa)DE-He213 Freezing and/or thawing conditions (dpeaa)DE-He213 |
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Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida |
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Choi, Jae-Suk |
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Choi, Jae-Suk Lee, Bo-Bae An, Sun Ju Sohn, Jae Hak Cho, Kwang Keun Choi, In Soon |
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simple freezing and thawing protocol for long-term storage of harvested fresh undaria pinnatifida |
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Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida |
| abstract |
Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida. © The Japanese Society of Fisheries Science 2012 |
| abstractGer |
Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida. © The Japanese Society of Fisheries Science 2012 |
| abstract_unstemmed |
Abstract The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida. © The Japanese Society of Fisheries Science 2012 |
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| title_short |
Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida |
| url |
https://dx.doi.org/10.1007/s12562-012-0529-x |
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Lee, Bo-Bae An, Sun Ju Sohn, Jae Hak Cho, Kwang Keun Choi, In Soon |
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Lee, Bo-Bae An, Sun Ju Sohn, Jae Hak Cho, Kwang Keun Choi, In Soon |
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| doi_str |
10.1007/s12562-012-0529-x |
| up_date |
2024-07-03T22:13:16.082Z |
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| score |
7.4002905 |