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Organoleptic assessment of products frozen by two methods: liquid nitrogen and blast freezing
Author(s) -
HILL MARGARET A.,
GLEW G.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01707.x
Subject(s) - flavour , liquid nitrogen , organoleptic , food science , chemistry , nitrogen , taste , congelation , texture (cosmology) , flavor , organic chemistry , physics , artificial intelligence , computer science , image (mathematics) , thermodynamics
Summary Macaroni cheese, poached fish, carrots and coq au vin were prepared and frozen by two methods, liquid nitrogen and blast freezing. The precooked frozen food was stored in the frozen state at – 18°C either for less than 18 days or more than 6 weeks. The products were reheated and rated by a taste panel for appearance, texture, odour and flavour; they were also assessed for degree of like or dislike. Products frozen by both methods were not significantly different except in respect of the texture and flavour of macaroni cheese which had been stored in the frozen state for more than 6 weeks. In these instances the liquid nitrogen product was rated higher than the blast frozen product. These results indicate therefore that for the products tested, liquid nitrogen freezing of multiportion packs of cooked products offers no appreciable advantage over freezing food in an efficient blast freezer, particularly when the frozen storage time is short.