The Effect of Freeze-chilling on the Quality of Ready-meal Components

O'Leary, Emma; Gormley, T. R.; Butler, Francis; Shilton, N.

doi:10.1006/fstl.2000.0645

Cited by 40 publications

(36 citation statements)

References 17 publications

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“…The parameters determined were L* (L*=0 [black] and L*=100 [white]), a* (−a*=greenness and +a*=redness), b* (−b*= blueness and +b* =yellowness), recommended by the International Commission on Illumination (CIE 1978). Color was expressed as L*/b*, i.e., the white/yellow ratio (O'Leary et al 2000). Measurements were performed in quadruplicate and the results averaged.…”

Section: Measurement Of Colormentioning

confidence: 99%

Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

Álvarez

Fernández

Canet

2008

Food Bioprocess Technol

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Five different hydrocolloids (amidated lowmethoxyl [ALM] and high-methoxyl [HM] pectins, kappaand iota-carrageenans [κ-C and ι-C], and xanthan gum [XG]) and two dairy proteins (whey protein [WP] and sodium caseinate [SC]) were added at five different concentrations to fresh (F) and frozen/thawed (F/T) mashed potatoes to investigate ways of improving the effects of freezing and thawing. It was found that each hydrocolloid and protein, depending on the concentration, affected the viscoelastic properties of F and F/T mashed potatoes in a different way. Color, drip loss (DL), total soluble solid (TSS) content, and overall acceptability (OA) were also determined. All systems showed weak gel behavior, although the F samples exhibited higher values of G′ and G″ as compared to F/T counterparts. However, the effects were highly dependent on the type and level of biopolymer added. F and F/T mashed potatoes with added WP presented higher values of G′ and G″, and values were lowest in both when XG was added. After freezing and thawing, the addition of ingredients (3 to 5 g kg −1 ALM and HM, 3 to 8 g kg −1 κ-C, and 1.5 g kg −1 WP) had the effect of thickening the mash and thus improving freeze/ thaw stability. Processed samples were darker than F samples, although this darkening was not detected by the panelists. Color was affected less by κ-C or ι-C than by the other ingredients added. ALM pectin, κ-C and ι-C, XG, and SC all exhibited water-holding capability, whereas HM and WP did not. The product yielded by XG was softer than controls without added cryoprotectants in both F and F/T samples, but samples containing 0.5 and 1.5 g kg −1 added XG were judged more acceptable than the F control because of the creamy mouth-feel it produced.

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Section: Measurement Of Colormentioning

confidence: 99%

Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

Álvarez

Fernández

Canet

2008

Food Bioprocess Technol

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“…Surprisingly few studies have been carried out on the microbial quality of frozen ethnic ready meals especially under various thawing and storage conditions. This contrasts with more extensive published studies for other ready meal types including chilled meals, freeze-chilled meals and sous-vide products (McAteer et al, 1995;Nissen et al, 2002;O'Leary et al, 2000;Redmond et al, 2005). Hence, the objectives of this study were to determine the effect of thawing and storage temperature on a range of commercial regular salt frozen ready meals and subsequently to compare the microbial quality of commercial regular salt with experimental reduced salt frozen ready meals stored at various temperatures.…”

Section: Introductionmentioning

confidence: 97%

“…Freezing as a means of preservation is used throughout the food industry (O'Leary et al, 2000) and generally frozen ready meals benefit from a long shelf life (McAteer et al 1995;Nissen et al 2002;Redmond et al 2005). Typically, frozen ready meals consist of a complex formulation of ingredients and because of the variation and complexity in these formulations it is likely that varying effects are exerted on bacterial growth and survival during thawing and subsequent storage.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

Durack¹,

Alonso-Gómez²,

Wilkinson³

2012

JFR

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The effect of thawing at 4ºC or ambient temperature (~20ºC) on the indigenous microflora of commercial regular salt (0.6-1.3% w/w) frozen ready meals was investigated. In a separate trial, the microbial quality of regular salt frozen ready meals was compared with reformulated reduced salt (0.2-0.54%, w/w) counterparts stored at 4ºC, 10ºC or ambient temperature over 8 days. All samples were analysed for psychrophilic, mesophilic, thermophilic and sporeforming bacteria, Pseudomonas, Staphylococcus and for the presence of Listeria species. During storage, psychrophiles, mesophiles, coliforms, Pseudomonas, sporeformers and Listeria were detected in the commercial regular salt ready meals while mesophiles, thermophiles, coliforms and Pseudomonas were detected in the reduced salt counterparts. Levels of mesophilic bacteria ranged from ~3-4 log 10 in commercial regular salt meals and ~2-5 log 10 in experimental lower salt meals. Overall, a substantial reduction in salt content (50 -66%) did not appear to adversely impact on the microbial quality of the reduced salt meals.

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“…1 As freezing has many advantages compared to chilling, such as increased food safety and prolonged storage time, 2 so has freeze-chilling. Additionally, freeze-chilling allows the manufacturer to produce large quantities of the frozen product which can be thawed and released into the chill chain according to market demands.…”

Section: Introductionmentioning

confidence: 99%