Storage characteristics of 14 commercial cook-chill products were evaluated by the following tests: sensory evaluation, viscosity/cutting force, colour, standard plate and coliform counts, pH, titrable acidity, total solids and water activity. Additional tests (lactic acid bacteria, psychrotrophs and clostridia counts, core temperature during cooking, sensory evaluation during 56 days) were performed on chicken cutlets, fish, scrambled egg, mashed potato, creamed rice and boiled rice only. Shelf-lives ranged between 28 and 56 days. In general hot-filled products were less stable than cooked-in-a-bag.
|Number of pages||5|
|Publication status||Published - 2001|