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Texture of frozen food.

[In Japanese. / En japonais.]

Author(s) : WANI K.

Type of article: Article

Summary

The author reviews the importance of texture in food quality. New classification of words for textural properties by subjective evaluation and application of a four-element mechanical model for analysis of physical characteristics were studied, using frozen meat patties. Combinations of freezing-thawing conditions were tried on the subjective properties and physico-chemical characteristics of lean beef and "hamachi" fish (yellow-tail) meat. Change of the plasticity and the deformability of these samples differed according to freezing-thawing rate and cooking procedure. Optimum freezing-thawing conditions also differed from specimen to specimen.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-2760
  • Languages: Japanese
  • Source: Trans. JAR - vol. 8 - n. 3
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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