Handbook of Frozen Foods 2004
DOI: 10.1201/9780203022009.ch7
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Food Sensory Attributes

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Cited by 4 publications
(4 citation statements)
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“…Samples were prepared on the day of sensory analysis, by removing frozen plant material from the freezer and weighing off 250g samples. Textural changes, including decreased firmness and crispness, which ultimately leads to excessive softness, occur if leaves are allowed to thaw after freezing (Coggins & Chamul, 2008). Frozen leaves were pulsed in a Kenwood FP110 Food Processor for 10 seconds, to ensure that leaves were finely chopped, whereafter it was immersed in boiling water (0.005% NaCl) and boiled for 3 min.…”
Section: Sample Preparationmentioning
confidence: 99%
“…Samples were prepared on the day of sensory analysis, by removing frozen plant material from the freezer and weighing off 250g samples. Textural changes, including decreased firmness and crispness, which ultimately leads to excessive softness, occur if leaves are allowed to thaw after freezing (Coggins & Chamul, 2008). Frozen leaves were pulsed in a Kenwood FP110 Food Processor for 10 seconds, to ensure that leaves were finely chopped, whereafter it was immersed in boiling water (0.005% NaCl) and boiled for 3 min.…”
Section: Sample Preparationmentioning
confidence: 99%
“…The color of raw breast fillets can also be an important contributor to consumer acceptance because most breast fillets are sold skinless (Lyon and Lyon 2001). Discoloration can occur during frozen storage, which can increase the development of metmyoglobin, resulting in a brown color (Van Laack 1994; Coggins and Chamul 2004).…”
Section: Introductionmentioning
confidence: 99%
“…These changes are associated with a decrease in the functional properties of proteins and a decrease in the quality of meat and meat products after thawing (Savanović & Grujić, 2017). Coggins & Chamul (2004) reported that the most significant physicochemical changes occurring during the storage of frozen food were lipid oxidation, protein denaturation, product discolouration, ice sublimation, and the recrystallization of ice crystals.…”
Section: Resultsmentioning
confidence: 99%