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The effect of freeze-chilling on the quality of ready-meal components.

Author(s) : O'LEARY E., GORMLEY T. R., BUTLER F., et al.

Type of article: Article

Summary

Freeze-chilling involves freezing and frozen storage followed by thawing and chilled storage. It may have logistic benefits for food processors in that it enables 'chilled' products to reach more distant markets and facilitates bulk production of these foods. Trials with potential ready-meal components, tested individually, indicated that freeze-chilling reduced the vitamin C content of instant mashed potato and steamed broccoli in comparison with frozen-only or freshly prepared foods. Freeze-chilled steamed salmon had higher peroxide values than freshly steamed but these were not reflected in taste panel response; neither were any of the other differences in instant mashed potato or broccoli, i.e. no statistically significant taste panel preferences or sample scores were obtained for the three products under test.

Details

  • Original title: The effect of freeze-chilling on the quality of ready-meal components.
  • Record ID : 2001-1493
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 3
  • Publication date: 2000

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