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A comparison of frozen food with fresh products for quality.

[In German. / En allemand.]

Author(s) : ZITTERMANN A.

Type of article: Article

Summary

There are three basic factors which determine food quality: utility (storage life, packaging, convenience, availability and price), sensorial qualities (colour, shape, smell, and texture and, especially, taste) and nutrition (vitamin C in plant products and vitamin B1 in animal products). Quality in frozen plant products is affected by preprocessing storage time, blanching, frozen storage time, the particular thawing process and the preparation. The latter three affect quality in frozen animal products. The author finds that frozen food is practically the equal of fresh food, as concerns the three above-mentioned factors, and sometimes even surpasses it. Moreover, preservatives are not essential, and frozen food is not so limited by seasonal and geographical barriers.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1992-2761
  • Languages: German
  • Source: Tiefkühl-Rep. - vol. 19
  • Publication date: 1991/12
  • Document available for consultation in the library of the IIR headquarters only.

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