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CHANGES IN QUALITY OF ALL-BEEF AND SOY-EXTENDED PATTIES AS INFLUENCED BY FREEZING RATE, FROZEN STORAGE TEMPERATURE, AND STORAGE TIME.

Author(s) : BERRY B. W.

Type of article: Article

Summary

ALL-BEEF AND SOY-ENTENDED PATTIES WERE FROZEN TO 255 K (-18 DEG C) IN EITHER 24, 48, 72 OR 96 HOURS AND STORED AT 250, 255 OR 266 K (-23, -18 OR -7 DEG C) FOR 0, 6, 9, 12, 18 OR 24 MONTHS. IN EVALUATIONS MADE IMMEDIATELY POST-FREEZING, FREEZING TO 255 K IN 96 HOURS REDUCED BEEF FLAVOUR INTENSITY AND JUICINESS FOR BOTH TYPES OF PATTIES. EXCEPT FOR JUICINESS, STORAGE AT 266 K FOR JUST 6 MONTHS PRODUCED SIZEABLE REDUCTIONS IN QUALITY. LONGER STORAGE PRODUCED GRADUAL, BUT CONTINUAL DETERIORATIONS IN QUALITY, ESPECIALLY COLOUR, ODOUR, FLAVOUR AND TBA VALUES. INCLUSION OF SOY REDUCED MANY OF THE NEGATIVE EFFECTS.

Details

  • Original title: CHANGES IN QUALITY OF ALL-BEEF AND SOY-EXTENDED PATTIES AS INFLUENCED BY FREEZING RATE, FROZEN STORAGE TEMPERATURE, AND STORAGE TIME.
  • Record ID : 1991-2182
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 4
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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