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Storage characteristics of extended shelf-life cook-chill meals.

Author(s) : RYBKA S., KAILASAPATHY K., BERGAN J., et al.

Type of article: Article

Summary

Storage characteristics of 14 commercial cook-chill products were evaluated by the following tests: sensory evaluation, viscosity/cutting force, colour, standard plate and coliform counts, pH, titrable acidity, total solids and water activity. Additional tests (lactic acid bacteria, psychrotrophs and clostridia counts, core temperature during cooking, sensory evaluation during 56 days) were performed on chicken cutlets, fish, scrambled egg, mashed potato, creamed rice and boiled rice only. Shelf life ranged between 28 and 56 days. In general hot-filled products were less stable than cooked-in-a-bag products.

Details

  • Original title: Storage characteristics of extended shelf-life cook-chill meals.
  • Record ID : 2002-0200
  • Languages: English
  • Source: Food Aust. - vol. 53 - n. 5
  • Publication date: 2001/05
  • Document available for consultation in the library of the IIR headquarters only.

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