Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life

ABSTRACT: The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any variations resulting either from the freezing process or from the subsequent storage, carried out at the temperatures of −30 °C and −18 °C, respectively, examined the consistency of the tortellini and the soup, the acidity and the peroxide value of the oil extracted from them, the phenols and carotenoids present in the soup, the volatile compounds in the tortellini and the soup, and a sensory analysis of both products. The results showed that, during the 70 days of shelf life, there was no variation in the texture of the tortellini, but there w

SUBMITTER: Dottori I 

PROVIDER: S-EPMC10000526 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature