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Quality differences in fast freezing.
Author(s) : LONDAHL G., GORANSSON S., SUNDSTEN S., ANDERSSON A., TORNBERG E.
Summary
The influence on freezing rate on different quality parameters has been studied in two investigations carried out on hamburger patties. It has been shown that differences are more readily detected with large differences in freezing rate than with smaller. Increasing freezing rate in the region of high freezing rates does not necessarily result in a detectable increase in sensory nor physical quality. The weight loss during freezing is, however, influenced and the higher the freezing rate, the lower the loss. It is suggested that freezing rate and freezing equipment in the future will be chosen with the objective to optimise product quality and economics of the process in order to meet the consumer demands on high quality, convenience and food safety to an appropriate price.
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Pages: 197-204
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Details
- Original title: Quality differences in fast freezing.
- Record ID : 1996-1044
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Food; Freezing rate; Meat; Beef; Quality; Hamburger; Freezing
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