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|Title: ||Freeze-chilling of ready-to-eat meal components|
|Authors: ||Redmond, Grainne|
Gormley, Ronan T.
|Keywords: ||Ready meals|
|Issue Date: ||Mar-2004|
|Citation: ||Freeze-chilling of ready-to-eat meal components. The National Food Centre Research Report No. 66. Gráinne Redmond et al. Dublin; Teagasc, 2004. ISBN 1841703699|
|Series/Report no.: ||The National Food Centre Research Report;No. 66|
|Abstract: ||Freeze-chilling of food consists of freezing and frozen storage followed by thawing and then retailing at chill storage temperatures. It offers logistic, transportation and storage advantages to food manufacturers. Freeze-chilling has particular application to ready-meals and their components. Mashed potato (three cultivars), steamed carrots, steamed green beans and beef lasagne were found suitable for freeze-chilling and their quality and sensory properties compared favourably with their frozen, chilled
and fresh counterparts. Modified atmosphere packaging was combined with freeze-chilling but it had little impact on shelflife extension for the product range with the outcome similar to that for samples packed in air. Tests on the freeze-chilling of white sauces showed the importance of using freeze-thaw stable starches. Best-practice thawing procedures were established and the importance of stacking configurations for outer boxes (each with a number of lasagne ready-meals) was highlighted in the case of the commercial tempering unit. Trials on the re-freezing of freeze-chilled products indicated that re-freezing is an option provided the normal storage protocols for frozen and chilled foods are observed.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Chemistry & Technology|
Food Programme End of Project Reports
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