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FLAVOUR AND NUTRITIONAL CONCERNS RELATING TO THE QUALITY OF REFRIGERATED FOODS.

Author(s) : REINECCIUS G. A.

Type of article: Article

Summary

REFRIGERATED FOOD WITHOUT SPECIAL PACKAGING HAS A RELATIVELY SHORT SHELF LIFE. PARTICULAR PROBLEMS WHICH ARISE ARE < WARMED-OVER FLAVOUR > WITH COOKED MEATS LARGELY DUE TO OXIDATION OF INTRAMUSCULAR LIPIDS, STALING OF BREAD IN NATURAL FORM OR AS PIZZA CRUSTS, AND ENZYMATIC REACTIONS SUCH AS RUSSET SPOTTING OF LETTUCE AND ENZYMIC BROWNING OF CUT TISSUES. VARIOUS MEANS OF CONTROLLING THE PROBLEMS IN THESE THREE AREAS ARE DISCUSSED, AND THE AUTHOR CONCEDES THAT PROLONGED STORAGE DUE TO PACKAGING IMPROVEMENTS COULD INCREASE VITAMIN LOSSES AND INCREASE THE POSSIBILITY OF MICROBIAL GROWTH, CURRENTLY THE MAJOR LIMITING FACTOR IN REFRIGERATED STORAGE. G.R.S.

Details

  • Original title: FLAVOUR AND NUTRITIONAL CONCERNS RELATING TO THE QUALITY OF REFRIGERATED FOODS.
  • Record ID : 1989-2279
  • Languages: English
  • Source: J. Food Technol. - vol. 43 - n. 1
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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