English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this work was to explore the changes in morphology, pH and color characteristics (L*, a*, b*) in AEF (Acoustic Extra Freezing) frozen fatty duck liver “ foie gras ” (LA) after 18 months of frozen storage (-18°C). The cooled fattened duck liver (0 -4°C) was processed with acoustic assisted pre-massage step for 20 min, followed by AEF freezing at -25°C until reaching -18°C in the center of the product. The conventionally air frozen “ foie gras ” (air temperature -35°C) were used as control (LK). The type of freezing did not affect significantly on the pH of the tested samples (p ≥ 0.05). The changes in the instrumentally measured color characteristics (L*, a*, b*) in AEF frozen “ foie gras ” were found lower (p ≤ 0.05) compared to LK. The light microscopy of LK frozen “ foie gras ” showed large ice crystals formation and significant destructive changes in muscles. After AEF freezing, the cell structure was better preserved, and histologically similar to fresh “ foie gras ”.

Technological and morphological characteristics of acoustically assisted frozen “foie gras” (fattened duck liver)