Forschungs- & Entwicklungsinformationsdienst der Gemeinschaft - CORDIS

Evaluation of quality parameters: texture properties (hardening, softening), enzyme related properties (colour, texture, flavour), structural properties (drip loss, microstructure)

Activities made in the field of quality parameters studies focused on the accumulation of product stability kinetics and optimisation related aspects data during SAFE ICE processing. The main objective was to identify, to evaluate and to optimise quantitatively critical product stability aspects of microbial models, model food systems and of real food systems subjected to a combination of high-pressure and low temperature.

The following specific studies were carried out:
- Quality related aspects (colour, drip loss and microstructure) of potatoes after PSF and PIT in the metastable region;

- Effect of pressure-supported freezing processes on pore size and texture of starch gels;

- Effect of pressure-supported freezing on baking quality of dough;

- Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots;

- Infusion of pectinmethylesterase and calcium followed by high-pressure shift freezing to prevent texture loss of frozen strawberries;

- Impact of process conditions on microstructure, texture and drip loss of salmon;

- Effects of pressure shift freezing and pressure assisted thawing on sea bass (Dicentrarchus labrax L.) quality during the frozen storage;

- Effect of PSF on pork muscle colour, drip loss and texture.

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