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Effet de la vitesse de congélation sur la qualité des hamburgers.

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

Auteurs : SUNDSTEN S., ANDERSSON A., TORNBERG E.

Résumé

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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Format PDF

Pages : 2001-1

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

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Détails

  • Titre original : The effect of the freezing rate on the quality of hamburgers.
  • Identifiant de la fiche : 2005-1274
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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