Storage characteristics of selected cook-chill meals with an extended shelf-life

S. Rybka; K. Kailasapathy; J. Bergan; S. Poniman; S. Mikhail; C. Gunasekera; Y. Lin; J. Ferraris

Storage characteristics of selected cook-chill meals with an extended shelf-life

S. Rybka, K. Kailasapathy, J. Bergan, S. Poniman, S. Mikhail, C. Gunasekera, Y. Lin, J. Ferraris

University of Brighton

Research output: Contribution to journal › Article › peer-review

Abstract

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.

Original language	English
Pages (from-to)	191-195
Number of pages	5
Journal	Food Australia
Volume	53
Issue number	5
Publication status	Published - 2001

Cite this

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title = "Storage characteristics of selected cook-chill meals with an extended shelf-life",

abstract = "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.",

author = "S. Rybka and K. Kailasapathy and J. Bergan and S. Poniman and S. Mikhail and C. Gunasekera and Y. Lin and J. Ferraris",

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journal = "Food Australia",

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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 -

Storage characteristics of selected cook-chill meals with an extended shelf-life

Abstract

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