TY - JOUR
T1 - Storage characteristics of selected cook-chill meals with an extended shelf-life
AU - Rybka, S.
AU - Kailasapathy, K.
AU - Bergan, J.
AU - Poniman, S.
AU - Mikhail, S.
AU - Gunasekera, C.
AU - Lin, Y.
AU - Ferraris, J.
PY - 2001
Y1 - 2001
N2 - 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.
AB - 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.
M3 - Article
SN - 1032-5298
VL - 53
SP - 191
EP - 195
JO - Food Australia
JF - Food Australia
IS - 5
ER -