The effect of fluctuating vs. constant frozen storage temperature regimes on some quality parameters of selected food products

LWT

Volumn 35, Issue 2, 2002, Pages 190-200

  Gormley, Ronan ^a   Walshe, Thomas ^a   Hussey, Karen ^a   Butler, Francis ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Product quality; Product rancidity; Superfreezing; Temperature abuse

Indexed keywords

BRASSICA OLERACEA VAR. BOTRYTIS; FRAGARIA X ANANASSA;

EID: 0035997472     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0837     Document Type: Article

References (47)

1. Mechanisms of ice crystallisation and recrystallisation in ice cream: A review
2. "Store burn" in frozen meat by-products
3. An attempt to systemize time-temperature-tolerance (TTT) data as a basis for the development of time-temperature indicators
4. Changes in the microbiology and shelf-life characteristics of beef tongues and livers following transcontinental and transoceanic shipment
5. Temperature fluctuations, temperature abuse, freeze-thaw cycling
6. Collaborative study on the temperature abuse of frozen foods
7. Long time storage of fat fish
8. Effects of freezing and thawing on the discoloration of tuna meat
9. Phospholipid changes during freezing of pork treated by different mechanical and heat procedures
10. A comparison of the vitamin C content of fish and frozen vegetables
11. Recrystallisation in ice cream after constant and cycling temperature storage conditions as affected by stabilizers
12. Cheese: Physical, biochemical and nutritional aspects
13. FTWG method no. 0002
14. Changes in free fatty acids in comminuted pork and its sausage cured under conventional and aseptic conditions. (Studies on curing of pork, Part III)
15. Low-temperature stability and the glassy state in frozen foods
16. Modern freezing technology for fruit and vegetables
17. Assessment of taste panelists
18. Flavour, firmness and composition of chilled strawberries - An interlaboratory study
19. A note on the effect of long-term frozen storage on some quality parameters of silver smelt (Argentinus silus)
20. Time-temperature tolerance of frozen foods, VIII. Organoleptic evaluation of frozen strawberries, raspberries and peaches
21. Ice crystallization during the manufacture of ice cream
22. The control and manipulation of ice cream quality
23. Revised tables for determining significance of difference
24. A food polymer science approach to the practice of cryo-stabilisation technology
25. The effects of level of nitrogen fertiliser, processing conditions and period of storage of frozen broccoli and cauliflower on vitamin C retention
26. Effect of freezing and storage temperatures at -25°C to -60°C on fat fish quality
27. Fryslagring-stemperaturens inverkan pá härsknings tendensen hos feta produkter
28. Application of the concepts of biomaterials science to the quality optimisation of frozen foods
29. The rate of phospholipid hydrolysis in frozen fish
30. Uso de grasa de cerdo en helado
31. Stability of frozen systems and frozen foods
32. Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage
33. Manufacturing of frozen prepared meals
34. Frozen foods
35. Time-temperature indicators
36. Variations de temperature et qualite des produits surgeles