Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods

Elansari, Atef M.; Bekhit, Alaa El‐Din A.

doi:10.1007/978-3-319-10677-9_7

Cited by 6 publications

(5 citation statements)

References 75 publications

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“…Temperature fluctuations and a slower freezing rate result in the formation of large crystals, which compromises the structural integrity of the food product. The formation of off‐flavours in frozen foods is primarily due to the production of free fatty acids (Elansari & Bekhit, 2015). The frozen samples packed in both packaging materials showed a significant increase in free fatty acid content.…”

Section: Resultsmentioning

confidence: 99%

Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc

Kaul

Kaur

et al. 2022

Int J of Food Sci Tech

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Summary The present investigation was carried out to prepare iron‐ and zinc‐fortified ready‐to‐bake frozen potato paranthas that were packed in aluminium laminates and vacuum packs and stored under frozen conditions (−18°C). Paranthas were evaluated for proximate, bioactive, microbial and organoleptic parameters. In vitro bioavailability of iron was 70.24% and the zinc was 72.68% in EFP. Iron and zinc compounds in UFP and EFP remained stable throughout the storage period irrespective of their packaging material and thus improved the nutritional profile of the paranthas. Total phenols decreased from 109 mg to 105 mg and 109 mg to 107 mg/100 g in aluminium laminate and vacuum‐packed samples respectively. The shelf‐life analysis revealed that the product can be effectively stored for 3 months in aluminium laminates and 5 months in vacuum packs. Hence, to tackle malnutrition, fortified ready‐to‐bake frozen potato paranthas will be an effective technology to deliver convenience and industrial applicability.

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Section: Resultsmentioning

confidence: 99%

Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc

Kaul

Kaur

et al. 2022

Int J of Food Sci Tech

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“…Over the last three days of the investigations, the temperature range was above zero, which facilitated thawing of the canned foods. Анализ технической литературы, связанной с из-учением аспектов замораживания термообработанных пищевых продуктов, показал, что основное внимание исследователи обращали на стабильность микробио-логических и органолептических показателей с целью обоснования срока годности такой продукции [14][15][16][17].…”

Section: Resultsunclassified

“…The analysis of the technical literature linked to the studies on the aspects of freezing of thermally treated foods showed that the researchers largely focused on the stability of the microbiological and organoleptic indicators with the aim of substantiation of the shelf life of such products [14][15][16][17]. For example, when studying cooked pork loin packed under vacuum in the polyamide-polypropylene bags and thermally treated at a temperature of 70 °C for 12 hours and stored at 2 °C for 10 weeks, the researchers established that the sensory spoilage preceded the microbiological spoilage.…”

Section: Resultsmentioning

confidence: 99%

Aspects of the Destructive Changes in the Main Nutrients of Canned Meat in Pieces «stewed Beef of the Top Grade» Under the Non-Normative Temperature and Humidity Conditions of Storage

Krylova

Gustova

2016

Teor. prakt. pererab. mâsa (Print)

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Введение В международной и национальной логистике, в ло-гистических системах и их структурных элементах, цепях поставок и их звеньях, огромное количество экономических ресурсов, усилий, средств и времени тратится на транспортировку, перемещение матери-альных ценностей, товарных продуктов по всем реги-онам земного шара. Часто суровые и экстремальные климатические условия, отсутствие развитой транс-портной инфраструктуры и изношенность дорожных путей является проблемой отдаленных регионов стра-ны, что затрудняет или делает невозможным обес-печение традиционных температурно-влажностных условий при транспортировании консервов до по-требителя, а также и при кратковременном хранении в неотапливаемых складских помещениях. В большой степени это относится и к России. В силу своей огром-ной площади Россия -страна природных контра-стов. Так средние температуры самого теплого месяца колеблются от плюс 1 °C на Крайнем Севере до плюс 25 °C на Прикаспийской низменности и плюс 40 °C на юго-западе Сибири; самого холодного месяца -от плюс 6 °C на Черноморском побережье до минус 50 °C в северо-восточной Сибири [1].Площадь арктических территорий страны превы-шает 2 млн. км 2 с населением около 1 млн. чел.[2]. Научно-обоснованные и установленные темпе-ратурно-влажностные условия хранения мясных стерилизованных консервов -от 0 до плюс 20 °С и относительной влажности воздуха не более 75%. Под температурой хранения подразумевается тем-пература воздуха в хранилище, на складе или гру-зовом транспорте во время перевозок. Температура является важнейшим показателем, поскольку с по-вышением температуры выше нормы на 10 °С ско-рость химических и биологических процессов уве-личивается в 2-3 раза. При температуре ниже нуля вода, входящая в состав продуктов, замерзает и раз-рушает микро структуру и упаковку. Относительная влажность воздуха связана с температурой обратной зависимостью. При избытке водяных паров на по-требительской упаковке, а также непосредственно на стенах и потолках хранилища образуется конденсат. Известно, что наличие конденсата на поверхности металла приводит к коррозии его поверхности. Воз-можно, что резкие скачкообразные перепады темпе-ратуры и влажности могут оказывать более сильное отрицательное влияние на сохранность продукции, чем стабильные отрицательные температуры.

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“…Kim (2002) noted that the period between food preparation and consumption is critical to prevent microbial contamination and nutrient loss, and it should be kept as short as possible. On the other hand, El- Ansari and Bekhit (2014) argued that using fresh and high-quality raw materials is essential to guarantee food quality. Microbial contamination and growth may be eliminated in cooking and subsequent storage at low temperatures.…”

Section: Meal Qualitymentioning

confidence: 99%

Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System

Yusoff

Zahari

Ghani

et al. 2022

E-BPJ

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More than one billion meals are served in flights annually, making airline catering a lucrative industry. This study is to assess the meal quality of inflight catering company that uses the cook-chill system and its relation to the employee’s job satisfaction. Using a quantitative approach, 117 questionnaires were given to the workers to describe their experience. The findings revealed that cook-chilled meals had consistent quality, palatability, flavor and appearance and strongly related to the workers’ job satisfaction (r=0.758 and 0.709, respectively). Therefore, the cook-chill system is appropriate for mass production, but the safety and quality still depend on employee motivation. Keywords: Cook Chill System; In-Flight Catering; Meal Quality; Employees’ Satisfaction eISSN: 2398-4287 © 2022. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v7i22.4137

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Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods

Cited by 6 publications

References 75 publications

Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc

Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc

Aspects of the Destructive Changes in the Main Nutrients of Canned Meat in Pieces «stewed Beef of the Top Grade» Under the Non-Normative Temperature and Humidity Conditions of Storage

Meal Quality and Employee Satisfaction at Inflight Catering Using the Cook-Chill System

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