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The effect of the freezing rate on the quality of hamburgers.

Author(s) : SUNDSTEN S., ANDERSSON A., TORNBERG E.

Summary

The effects of three different freezing methods: spiral freezing (GYRoCOMPACT, GC), cryogenic freezing (liquid nitrogen, LIN) and impingement freezing (Flat Product Freezer, FPF) have been compared. The parameters studied were: appearance, dehydration during freezing, cooking losses, meat-structure by microscopically analysis and sensory properties by sensory analysis. The times required to freeze a 10 mm thick 80 g hamburger from 4 to -18 °C in the GYRoCOMPACT, LIN and FPF were 22, 5.30 and 2.40 min, respectively. Dehydration was significantly higher for hamburgers frozen in GC (1.2%) compared to LIN (0.4%) and FPF (0.4%). No significant difference could be seen in cooking losses, even after 2 months storage. Ice crystals were significantly larger in hamburgers frozen in GC compared to LIN and FPF. Sensory analysis revealed no difference in eating quality between the three freezing methods, even after 2 months storage.

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Pages: 2001-1

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Details

  • Original title: The effect of the freezing rate on the quality of hamburgers.
  • Record ID : 2005-1274
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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