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https://doi.org/10.17508/CJFST.2018.10.2.10

Stability offrozen Nigerian soups as affected by freeze-thaw cycles

AKEEM OLAYEMI RAJI   ORCID icon orcid.org/0000-0002-4805-4943 ; Department of Food Science and Technology, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, Ilorin, Nigeria
RAHMAN AKINOSO ; Department of Food Technology, University of Ibadan, Oyo State, Nigeria
UCHE IBANGA ; Federal College of Freshwater Fisheries Technology, New Bussa, Niger State, Nigeria
MONSURAT OYEWALE RAJI ; Department of Food Technology, University of Ibadan, Oyo State, Nigeria

Puni tekst: engleski, pdf (919 KB) str. 206-219 preuzimanja: 138* citiraj
APA 6th Edition
RAJI, A.O., AKINOSO, R., IBANGA, U. i RAJI, M.O. (2018). Stability offrozen Nigerian soups as affected by freeze-thaw cycles. Croatian journal of food science and technology, 10 (2), 206-219. https://doi.org/10.17508/CJFST.2018.10.2.10
MLA 8th Edition
RAJI, AKEEM OLAYEMI, et al. "Stability offrozen Nigerian soups as affected by freeze-thaw cycles." Croatian journal of food science and technology, vol. 10, br. 2, 2018, str. 206-219. https://doi.org/10.17508/CJFST.2018.10.2.10. Citirano 18.11.2019.
Chicago 17th Edition
RAJI, AKEEM OLAYEMI, RAHMAN AKINOSO, UCHE IBANGA i MONSURAT OYEWALE RAJI. "Stability offrozen Nigerian soups as affected by freeze-thaw cycles." Croatian journal of food science and technology 10, br. 2 (2018): 206-219. https://doi.org/10.17508/CJFST.2018.10.2.10
Harvard
RAJI, A.O., et al. (2018). 'Stability offrozen Nigerian soups as affected by freeze-thaw cycles', Croatian journal of food science and technology, 10(2), str. 206-219. https://doi.org/10.17508/CJFST.2018.10.2.10
Vancouver
RAJI AO, AKINOSO R, IBANGA U, RAJI MO. Stability offrozen Nigerian soups as affected by freeze-thaw cycles. Croatian journal of food science and technology [Internet]. 2018 [pristupljeno 18.11.2019.];10(2):206-219. https://doi.org/10.17508/CJFST.2018.10.2.10
IEEE
A.O. RAJI, R. AKINOSO, U. IBANGA i M.O. RAJI, "Stability offrozen Nigerian soups as affected by freeze-thaw cycles", Croatian journal of food science and technology, vol.10, br. 2, str. 206-219, 2018. [Online]. https://doi.org/10.17508/CJFST.2018.10.2.10

Sažetak
The freezing and defrosting of frozen soups is a known practice among Nigerians and their stability is of utmost concern. Standard recipes were used to prepare selected traditional soups (‘ila’, ‘ogbono’, ‘ewedu’ and ‘kuka’ soups) of Nigerian origin. The influence of packaging materials (aluminium and plastics) and thawing conditions (microwave oven, ambient condition and hot water thawing) on the soups were determined by freezing them at -20 °C and thawing at the above conditions for four cycles at an interval of 5 days. At the end of each cycle, the free fatty acid, peroxide value, pH value, titratable acidity, viscosity, total plate counts and sensory attributes of the samples were determined using standard methods. Free fatty acid, peroxide value, pH, titratable acidity, viscosity and total plate counts of soups ranged from 0.56-3.09%, 5.82-14.54 mEq/kg, 6.53-7.17, 0.07-1.41%, 0.81-2.00 Pa·s and 1.50-2.92Log CFU/mL respectively. The nature of packaging materials and thawing conditions significantly influenced the stability indices of the soups at p<0.05. Limited deteriorative changes were observed in microwave-thawed soups in plastic containers, and were mostly preferred by panelists. The soups stability cannot be guaranteed if the number of cycle is above three, because of deteriorative increase in free fatty acid and peroxide values.

Ključne riječi
Nigerian soups, freezing, thawing, sensory properties, storage stability

Hrčak ID: 210842

URI
https://hrcak.srce.hr/210842

Posjeta: 200 *