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Comparaison sensorielle des denrées congelées et fraîches. Un projet de la Fédération britannique des surgelés en coopération avec le Centre de Recherche sur l'alimentation de Manchester.

Sensory comparison of frozen food and fresh food. A BFFF project in conjunction with the Manchester Food Research Centre.

Auteurs : BFFF

Type de monographie : Rapport

Résumé

The BFFF launched a foodservice campaign in March 2009 which aims to compare the taste and texture of frozen versus 'fresh' foodstuffs. The research results highlighted that there was no statistically significant differences in overall ratings for the frozen or 'fresh' food sample in the case of seven of the foodstuffs, the exception being the blueberries. Generally the quality of all products was acceptable; sometimes the frozen product achieved a higher overall rating and sometimes the 'fresh' product. This indicates that, although individual attributes may vary, there is little difference between the two forms of the products. The 'sensory comparison' study tested a range of foods to give them an overall rating on a range of characteristics using sensory analysis. Using a panel of 32 chefs, eight foods were tested each in frozen and fresh form (wholemeal bloomer, puff pastry, blueberries, potato mash, spinach, duck breasts, pork and leek sausage and tuna steaks). The report can be downloaded from: www.bfff.co.uk/about-us/publications/sensory-comparison-frozen-food-and-fresh-food.

Détails

  • Titre original : Sensory comparison of frozen food and fresh food. A BFFF project in conjunction with the Manchester Food Research Centre.
  • Identifiant de la fiche : 2010-0643
  • Langues : Anglais
  • Édition : BFFF (British Frozen Food Federation) - Royaume-uni/Royaume-uni
  • Date d'édition : 10/2009
  • Source : Source : 31 p.; fig.; tabl.; append.

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