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Improved stability of live attenuated vaccine gdhA derivative Pasteurella multocida B:2 by freeze drying method for use as animal vaccine

Oslan SNH, Halim M, Ramle NA, Saad MZ, Tan JS, Kapri MR, et al.

Cryobiology, 2017 12;79:1-8.
PMID: 29037980 DOI: 10.1016/j.cryobiol.2017.10.004

The efficacy of attenuated strain of gdhA derivative Pasteurella multocida B:2 mutant as a live vaccine to control haemorrhagic septicaemia (HS) disease in cattle and buffaloes has been demonstrated. In order to use P. multocida B:2 mutant as a commercial product, it is essential to optimise its formulation for high viability and stability of the live cells. The effectiveness of freeze-drying process using different protective agent formulations for improving cells viability was explored. Sugar and nitrogen compounds were used as protective agents in freeze-drying and the capability of these compounds in maintaining the viability of mutant P. multocida B:2 during subsequent storage was investigated. A complete loss in viability of freeze-dried mutant P. multocida B:2 was monthly observed until 6-12 months of storage at -30 °C, 4 °C and 27 °C when nitrogen compound or no protective agent was added. Trehalose and sucrose showed significantly high survival rate of 93-95% immediately after freeze-drying and the viability was retained during the subsequent storage at -30 °C and 4 °C. A smooth cell surface without any cell-wall damage was observed for the cells formulated with trehalose under scanning electron micrograph. This study presented a freeze-drying process generating a dried live attenuated vaccine formulation with high stability for commercial applications.

Matched MeSH terms: Freezing/adverse effects
Impact of Eurycoma longifolia extract on DNA integrity, lipid peroxidation, and functional parameters in chilled and cryopreserved bull sperm

Baiee FH, Wahid H, Rosnina Y, Ariff O, Yimer N, Jeber Z, et al.

Cryobiology, 2018 02;80:43-50.
PMID: 29269043 DOI: 10.1016/j.cryobiol.2017.12.006

This study aims to assess the effect of Eurycoma longifolia aqueous extract on chilled and cryopreserved quality of bull sperm. Semen samples were obtained from four Simmental-Brangus. Each sample was divided into two fractions: the first fraction was used for chilling the semen, and the second fraction was used for the freezing process. Both fractions were extended with Tris-egg yolk extender supplemented with 0.0, 0.25, 0.5, 1.0, 2.5, 5.0, and 7.5 mg/ml Eurycoma longifolia aqueous extract. The diluted chilled fraction was chilled at 5 °C for 6 days, whereas the frozen-thawed fraction was frozen in liquid nitrogen. Data revealed that 1 mg/ml E. longifolia aqueous extract yielded significantly (p 

Matched MeSH terms: Freezing
Media composition to revive leptospires stored at -80 °C

Philip N, Neela VK

Cryobiology, 2022 Dec;109:89-93.
PMID: 36179819 DOI: 10.1016/j.cryobiol.2022.09.007

Leptospires are preserved by frequent sub-culturing in semisolid media due to the challenge of low recovery by freezing or liquid nitrogen methods. The present study evaluated three liquid EMJH medium compositions (Medium A: Leptospira medium base EMJH, Leptospira enrichment EMJH, 5-fluorouracil (3%), rabbit serum (1%) and calf serum (1%); Medium B: same as Medium A but without 5-fluorouracil; Medium C: same as Medium B but with the addition of sodium pyruvate) for the revival of leptospires after storage at -80 °C. A total of 18 Leptospira serovars cultured in Medium A was aliquoted into cryogenic vials and directly stored at -80 °C. A hundred microlitre from each serovar culture stored at -80 °C was sub-cultured on a selected time over a period of 30 months into Media A, B and C. Regrowth on Media B and C showed a better and faster recovery (89-100%) (p-value <0.05) compared to Medium A (67-100%). Leptospires can be stored longer at -80 °C and a good recovery could be obtained when sub-cultured on EMJH medium without 5-fluorouracil.

Matched MeSH terms: Freezing
EtOH-LN cryoembedding workflow to minimize freezing artifact in frozen tissues: A pilot study in preparing tissues compatible with mass spectrometry-based spatial proteomics application

Tan YC, Mustangin M, Rosli N, Wan Ahmad Kammal WSE, Md Isa N, Low TY, et al.

Cryobiology, 2024 Mar;114:104843.
PMID: 38158171 DOI: 10.1016/j.cryobiol.2023.104843

Coolant-assisted liquid nitrogen (LN) flash freezing of frozen tissues has been widely adopted to preserve tissue morphology for histopathological annotations in mass spectrometry-based spatial proteomics techniques. However, existing coolants pose health risks upon inhalation and are expensive. To overcome this challenge, we present our pilot study by introducing the EtOH-LN workflow, which demonstrates the feasibility of using 95 % ethanol as a safer and easily accessible alternative to existing coolants for LN-based cryoembedding of frozen tissues. Our study reveals that both the EtOH-LN and LN-only cryoembedding workflows exhibit significantly reduced freezing artifacts compared to cryoembedding in cryostat (p

Matched MeSH terms: Freezing
Immunoreactive LH in long-term frozen human urine samples

Singh GK, Jimenez M, Newman R, Handelsman DJ

Drug Test Anal, 2014 Apr;6(4):336-41.
PMID: 23606665 DOI: 10.1002/dta.1481

Urine provides a convenient non-invasive alternative to blood sampling for measurement of certain hormones. Urinary luteinizing hormone (LH) measurements have been used for endocrinology research and anti-doping testing. However, the commercially available LH immunoassays are developed and validated for human blood samples but not urine so that LH assays intended for use with urine samples need thorough validation. Therefore, the present study evaluated the measurement of urinary LH immunoreactivity using previously validated immunofluorometric (IF) and immunochemiluminometric (ICL) LH assays after prolonged frozen storage. LH was measured in serial urine samples following administration of a single injection of one of two doses of recombinant human chorionic hormone (rhCG) with assays run at the end of study (2008) and again after four years of frozen (-20 °C) storage where samples were stored without adding preservatives. The ICL assay showed quantitatively reproducible LH measurements after prolonged -20 °C storage. However, the IF immunoassay gave consistently lower LH levels relative to ICL (2008) with a further proportionate reduction after four years of sample storage (2012). Yet, both the assays displayed similar patterns of the time-course of urine LH measurement both before and after four years of frozen storage. In conclusion, we found that both immunoassays are suitable for urinary LH measurements with ICL assay being more robust for quantitative urinary LH measurement such as for anti-doping purposes, whereas the IF could be applicable for research studies where urine LH levels are compared within-study but not in absolute terms.

Matched MeSH terms: Freezing
Optimization of protein extraction for proteomic analyses of fresh and frozen "Musang King" durian pulps

Tan XY, Misran A, Daim LDJ, Lau BYC

Food Chem, 2021 May 01;343:128471.
PMID: 33143964 DOI: 10.1016/j.foodchem.2020.128471

Four different methods were evaluated to extract proteins from "Musang King" durian pulps and subsequently proteins with different abundance between fresh and long term frozen storage were identified using two-dimensional polyacrylamide gel electrophoresis coupled with matrix-assisted laser desorption/ionization time-of-flight mass spectrometer analyses. The acetone-phenol method was found to produce good protein yields and gave the highest gel resolution and reproducibility. Differential protein analyses of the durian pulp revealed that 15 proteins were down-regulated and three other proteins were up-regulated after a year of frozen storage. Isoflavone reductase-like protein, S-adenosyl methionine synthase, and cysteine synthase isoform were up-regulated during frozen storage. The down-regulation of proteins in frozen durian pulps indicated that frozen storage has affected proteins in many ways, especially in their functions related to carbohydrate and energy metabolisms, cellular components, and transport processes. This study will enable future detailed investigations of proteins associated with quality attributes of durians to be studied.

Matched MeSH terms: Freezing
Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices

Feng Y, Ping Tan C, Zhou C, Yagoub AEA, Xu B, Sun Y, et al.

Food Chem, 2020 Sep 15;324:126883.
PMID: 32344350 DOI: 10.1016/j.foodchem.2020.126883

Freeze-thaw cycles (FTC) pretreatment was employed before the vacuum freeze-drying of garlic slices, aimed at improving the drying process and the quality of the end product. Cell viability, water status, internal structure, flavor, chemical composition and thermogravimetric of garlic samples were evaluated. The results indicated that FTC pretreatment reduced the drying time (22.22%-33.33%) and the energy consumption (14.25%-15.50%), owing to the water loss, the increase in free water, and the formation of porous structures. The FTC pretreatment improved thermal stability, flavor and chemical composition content of dried products. The antioxidant activity of polysaccharides extracted from FTC pretreated dried products was higher than that of the unpretreated dried product due to the reduction in polysaccharide molecular weight. This research could pave a route for future production of dried garlic slices having good quality by using the FTC pretreatment, with lower energy consumption and shorter drying time.

Matched MeSH terms: Freezing
Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions

Yang J, Qiu C, Li G, Lee WJ, Tan CP, Lai OM, et al.

Food Chem, 2020 Oct 15;327:127014.
PMID: 32434126 DOI: 10.1016/j.foodchem.2020.127014

The influence of diacylglycerol (DAG) combined with polyglycerol polyricinoleate (PGPR) on the stability of water-in-oil (W/O) emulsions containing hydrogenated palm oil (HPO) was studied. Polarized light microscope revealed that DAG promoted HPO to crystallize at the water-oil interface, providing the combination of Pickering and network stabilization effects. It was proposed that the molecular compatibility of fatty acids in DAG with HPO accounted for the promotional effect. The interfacial crystallization of DAG together with the surface activity of PGPR led to the formation of emulsions with uniform small droplets and high freeze-thaw stability. Further exploration of physical properties indicated that the combination of DAG and PGPR dramatically improved the emulsion's viscoelasticity and obtained a larger deformation yield. Water droplets in DAG-based emulsions acted as active fillers to improve the network rigidity. Therefore, DAG is a promising material to be used as emulsifier to enhance the physical stability of W/O emulsions.

Matched MeSH terms: Freezing
Effects of high-voltage electrostatic field (HVEF) on frozen shrimp (Solenocera melantho) based on UPLC-MS untargeted metabolism

Liu J, Zhu F, Yang J, Wang Y, Ma X, Lou Y, et al.

Food Chem, 2023 Jun 15;411:135499.
PMID: 36696717 DOI: 10.1016/j.foodchem.2023.135499

Shrimp meat is prone to autolysis and decay due to the abundance of endogenous enzymes and contamination from microorganisms. HVEF freezing can slow the spoilage of shrimp, producing small and uniform ice crystals, resulting in less damage to muscle tissue. In this study, HVEF technique was used to freeze the shrimp (Solenocera melantho), and the UPLC-MS metabolic technique was used to investigate the metabolites of frozen shrimp meat. Compared with the control group, 367 differential metabolites were identified in the HVEF group. Mapping them to the KEGG database, there were 108 with KEGG ID. Purine metabolism and pyrimidine metabolism were the most enriched pathways. In addition, phosphatidylcholines (PCs), inosine (HxR), and l-valine were identified as potential biomarkers associated with lipid, nucleotide, and organic acid metabolism, respectively. Overall, HVEF can improve freezing quality of shrimp meat by slowing down the metabolism of substances in the muscle of S. melantho.

Matched MeSH terms: Freezing
Should we freeze it? Agreement on fate of borderline blastocysts is poor and does not improve with a modified blastocyst grading system

Hammond ER, Foong AKM, Rosli N, Morbeck DE

Hum Reprod, 2020 05 01;35(5):1045-1053.
PMID: 32358601 DOI: 10.1093/humrep/deaa060

STUDY QUESTION: What is the inter-observer agreement among embryologists for decision to freeze blastocysts of borderline morphology and can it be improved with a modified grading system?
SUMMARY ANSWER: The inter-observer agreement among embryologists deciding whether to freeze blastocysts of marginal morphology was low and was not improved by a modified grading system.
WHAT IS KNOWN ALREADY: While previous research on inter-observer variability on the decision of which embryo to transfer from a cohort of blastocysts is good, the impact of grading variability regarding decision to freeze borderline blastocysts has not been investigated. Agreement for inner cell mass (ICM) and trophectoderm (TE) grade is only fair, factors which contribute to the grade that influences decision to freeze.
STUDY DESIGN, SIZE, DURATION: This was a prospective study involving 18 embryologists working at four different IVF clinics within a single organisation between January 2019 and July 2019.
PARTICIPANTS/MATERIALS, SETTING, METHODS: All embryologists currently practicing blastocyst grading at a multi-site organisation were invited to participate. The survey was comprised of blastocyst images in three planes and asked (i) the likelihood of freezing and (ii) whether the blastocyst would be frozen based on visual assessment. Blastocysts varied by quality and were categorised as either top (n = 20), borderline (n = 60) or non-viable/degenerate quality (n = 20). A total of 1800 freeze decisions were assessed. To assess the impact of grading criteria on inter-observer agreement for decision to freeze, the survey was taken once when the embryologists used the Gardner criteria and again 6 months after transitioning to a modified Gardner criterion with four grades for ICM and TE. The fourth grade was introduced with the aim to promote higher levels of agreement for the clinical usability decision when the blastocyst was of marginal quality.
MAIN RESULTS AND THE ROLE OF CHANCE: The inter-observer agreement for decision to freeze was near perfect (kappa 1.0) for top and non-viable/degenerate quality blastocysts, and this was not affected by the blastocysts grading criteria used (top quality; P = 0.330 and non-viable/degenerate quality; P = 0.18). In contrast, the cohort of borderline blastocysts received a mixed freeze rate (average 52.7%) during the first survey, indicative of blastocysts that showed uncertain viability and promoting significant disagreement for decision to freeze among the embryologists (kappa 0.304). After transitioning to a modified Gardner criteria with an additional grading tier, the average freeze rate increased (64.8%; P

Matched MeSH terms: Freezing
Fulltext Crystal habit during crystallization of RBDPO with the addition of Diacylglycerol (DAG): effect of time and percentage of DAG added

Normah, I., Cheow, C.S., Chong, C.L.

International Food Research Journal, 2014;21(5):2045-2049.
MyJurnal

Diacylglycerol at 1 or 6% was added into refined bleached and deodorized palm oil (RBDPO) and crystallized from the melt in a thermally controlled water bath at 22°C for 90 min. Slurries were withdrawn after 5, 15, 30, 60 and 90 min of crystallization for solid fat content (SFC) and crystal morphology studies. Crystallization was also performed in a similar manner using a Labmax reactor connected to a FBRM detector to obtain the information on crystal count and size distribution during crystallization. SFC of the slurries increased with increase in crystallization time up to a certain level followed by a plateau. SFC of RBDPO added with DAG was also higher with the increase in percentage of DAG added and no induction time was observed to initiate crystallization in RBDPO added with DAG. The addition of DAG caused rapid crystallization of RBDPO as observed by enhance nucleation and larger crystal size with increase in the percentages of DAG added.

Matched MeSH terms: Freezing
Fulltext Evaluation of soft spreadable margarine properties produced by lipase-catalysed interesterification of chicken fat and corn oil

Afida, T., Mamot, S.

International Food Research Journal, 2012;19(3):801-806.
MyJurnal

Chicken fat is a potential bioresource that can be developed into a commercial product. In this study, chicken fat, which is rich in unsaturated fatty acids, including oleic acid (C18:1) and linoleic acid (C18:2), was enzymatically interesterified with corn oil to produce a soft spread. Two interesterified products, sample 16 (4% enzyme, 4:1 mole ratio of chicken fat to corn oil, 50°C and 42 h of the interesterification process) and sample 17 (4% enzyme, 2:1 mole ratio of chicken fat to corn oil, 30°C and 42 h of the interesterification process), were selected based on the highest SFC at 30oC which were close to SFC values of commercial product. A morphological study showed that the final products had smaller and less dense fat particles, which explained the lower melting temperatures and solid fat content (3.2 and 3.5% for samples 16 and 17, respectively, at 20°C) compared to the commercial products (9.7, 6.8 and 7.7% for products A, B and C, respectively, at 20°C). However, both sample 16 and 17 had similar thermal properties to a vegetable-oil-based commercial product, with melting enthalpies (ΔH) of 58.45 J/g and 71.40 J/g, and were fully melted at 31.40°C and 35.41°C, respectively.

Matched MeSH terms: Freezing
Fulltext Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition

Nahar, M.K., Hashim, U., Zakaria, Z.

International Food Research Journal, 2014;21(1):135-137.
MyJurnal

This work was investigated the protein solubility properties of meat from chicken in different
body part. The effects of fresh and freezing condition were studied on the protein solubility as
a functional property of slaughter and non slaughtering chicken meat. Solubility of proteins
was significantly reduced for slaughtering fresh meat and in contrast, non slaughtering fresh
meat shows the higher protein solubility. On the other hand, frozen storage meat showed the
difference amount of protein solubility between slaughtering and non slaughtering condition
meat. Freezing condition also showed that the different solubility of different body part meat.
The protein solubility of some parts was significantly increased and some were decreased
between the slaughtering and non slaughtering condition.

Matched MeSH terms: Freezing
Fulltext Myofibrillar protein profile of Pectoralis major muscle in broiler chickens subjected to different freezing and thawing methods

Adeyemi, K.D., Mislan, N., Aghwan, Z.A., Sarah, S.A., Sazili, A.Q.

International Food Research Journal, 2014;21(3):1125-1129.
MyJurnal

The study examined the protein profile of Pectoralis major muscle in broiler chickens subjected to different freezing and thawing methods. Pectoralis major muscle was excised from the carcasses of twenty broiler chickens and split into left and right halves. The left half was subjected to slow freezing (-20oC) while the right half was rapidly frozen (-80oC). The samples were stored at their respective temperature for 2 weeks and assigned to either of tap water (27oC, 30 min), room temperature (26oC, 60 min), microwave (750W, 10 min) or chiller (4oC, 6 h) thawing. Changes in myofibrillar proteins following the thawing methods were monitored through sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The electrophoretic profile indicated differences (p < 0.05) in intensities of the components of myofibrillar proteins among the thawing methods in both slow and rapidly frozen samples. Chiller thawing had significantly higher (p < 0.05) protein concentration than other methods in rapidly frozen samples. However, in slow freezing, there were no significant differences in protein concentration among the thawing methods. In rapidly frozen samples, the protein optical densities at molecular weight of 21, 27, 55 and 151kDa in tap water, chiller and room temperature thawing did not differ (p < 0.05). Similarly, in slowly frozen samples, protein optical densities at molecular weight of 21, 27, 85 and 151 kDa were not significantly different among chill, tap water and room temperature thawing. Microwave thawing consistently caused higher protein degradation resulting in significantly lower (p < 0.05) protein quality and quantity in both freezing methods.

Matched MeSH terms: Freezing
Fulltext Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage

Nopianti, R., Huda, N., Fazilah, A., Ismail, N., Easa, A. M.

International Food Research Journal, 2012;19(3):1011-1021.
MyJurnal

The effects of different types of low-sweetness sugar (lactitol, maltodexrin, palatinit, polydextrose,
trehalose) on the physicochemical properties of threadfin bream (Nemipterus spp.) surimi during six months of frozen storage were investigated. The characteristics analyzed were moisture content, pH, water-holding capacity, whiteness, folding test, gel strength, expressible moisture, and texture profile analyses. Generally, the cryoprotective effectiveness decreased as the storage time increased. Polydextrose was able to maintain a water-holding capacity of 77.0%, 98.6% whiteness, a folding test value of 100%, and a gel strength of 53.6% compared with its initial value during six months of frozen storage. Meanwhile, sucrose was able to maintain a water-holding capacity of 80.3%, 98.6% whiteness, a folding test value of 75%, and a gel strength of 56.8%
compared with its initial value. Raw surimi was able to maintain water holding capacity of 62.2%, 98.7% whiteness, a folding test value of 75%, and a gel strength of 36.0% compared with its initial value. It is suggested that, polydextrose as a potential alternative cryoprotectant to replace other low-sweetness sugars.

Matched MeSH terms: Freezing
Fulltext Physicochemical properties and composition of Snakehead fish (Channa striatus) whole fillet powder prepared with pre-filleting freezing treatments

Tan, B.H., Azhar, M.E.

International Food Research Journal, 2014;21(3):1255-1260.
MyJurnal

Channa striatus (“haruan”) fish destined for fillet preparation was subjected to two freezing treatments, freezing with distilled water (FW) or freezing directly without distilled water (DF). Fish that was freshly processed without freezing served as control (C). Fillet yield (%) was in the range 33.8% to 35.3% and the highest yield was recorded in FW samples. Whole Fillet Powder (WFP) was prepared from the fillets through low temperature vacuum oven drying (50°C) and its composition and physicochemical properties were assessed. There was no significant difference in moisture and protein contents of all samples (p > 0.05). All WFP were generally dark in colour with whiteness indices ranging from 55.23 - 63.98. The redness (a*) values were 4.33, 11.12, 8.83 whilst the yellowness (b*) were 19.31, 23.04, 21.20 for C, WFP-FW and WFP-DF respectively. WFPs were generally high in histidine, arginine, threonine and tyrosine when compared to egg whites and these (except histidine) and other amino acids (serine, glycine, methionine and phenylalanine) were significantly higher (p < 0.05) in WFP-FW compared to other samples. Overall, freezing treatments affected the composition and physicochemical properties of WFPs.

Matched MeSH terms: Freezing
Fulltext Chemical composition changes of two water apple (Syzygium samaragense)

Rosnah, S., Wong, W.K., Noraziah, M., Osman, H.

International Food Research Journal, 2012;19(1):167-174.
MyJurnal

Changes in physical properties (weight, size, colour and weight loss) and chemical properties (proximate analysis, TSS, pH, freezing point, total acidity and sugar content) of two water apple (Syzgium samaragense) cultivars, Semarang Rose and Kristal Taiwan were evaluated during ripening at 10°C and 50% RH. The results showed that the Kristal Taiwan cultivar was larger in size and weight but smaller in length compared to Semarang Rose. The Semarang Rose cultivar was sweeter than Kristal Taiwan. In this study, data obtained suggests that the water apple fruit can be stored at cold storage until 19 days.

Matched MeSH terms: Freezing
Fulltext Effects of maltodextrin and trehalose on the physical properties of Chinese steamed bread made from frozen doughs

Sze-Yin, S., Lai-Hoong, C.

International Food Research Journal, 2013;20(4):1529-1535.
MyJurnal

The objective of this work was to study the effects of trehalose and maltodextrin on Chinese
steamed bread (CSB) prepared from frozen dough. Trehalose (0.1 and 0.2% w/w) and
maltodextrin (1 and 2% w/w) were added and CSB prepared from the fresh dough and the
frozen dough was characterized in terms of spread ratio, specific volume, staling index and
stress relaxation properties. Upon frozen storage, spread ratio and specific volume of CSB,
and elasticity of the bread crumb were reduced. The extend of deterioration was significantly
reduced with the addition of 0.1% trehalose and 2% maltodextrin. Excessive addition of
trehalose and maltodextrin was found to cause detrimental effects to CSB quality.

Matched MeSH terms: Freezing
Fulltext Textural and rheological properties of stevia ice cream

Pon, S.Y., Lee, W.J., Chong, G.H.

International Food Research Journal, 2015;22(4):1544-1549.
MyJurnal

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In- house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a nonNewtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production.

Matched MeSH terms: Freezing
Fulltext Thermal and dynamic mechanical properties of frozen wheat flour dough added with selected food gums

Sim, S.Y., Noor Aziah, A.A., Teng, T.T., Cheng, L.H.

International Food Research Journal, 2012;19(1):333-340.
MyJurnal

The effects of food gums addition on wheat dough freeze-thaw and frozen storage stability were studied. Thermal and dynamic mechanical properties of frozen wheat dough without yeast addition were
determined by means of Differential Scanning Calorimetry (DSC) and Dynamic Mechanical Analysis (DMA).
DSC results revealed that food gums showed the ability to increase freeze-thaw stability in frozen-stored
samples wherein lower difference in melting enthalpy between first and second freeze-thaw cycle was shown. Based on DMA results, in general, difference between Tg’ and storage temperature (- 18°C) of dough became smaller upon addition of food gums. This may have a practical implication whereby the unfrozen phase could be better protected against physical degradation.

Matched MeSH terms: Freezing

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