Instrumental and sensory evaluation of cooked pasta during frozen storage

Autores
Olivera, Daniela Flavia; Salvadori, Viviana Olga
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Food consumption patterns have changed significantly during the last years, showing an increase in the consumption of convenience foods. Frozen foods represent an important segment of this market. The aim of the present paper was to study the influence of frozen storage on the quality of cooked organic tagliatelle. Instrumental measurements of different quality parameters (moisture content, colour, textural and rheological characteristics of frozen cooked pasta) were performed during twelve months of storage. The sensory properties of pasta were also evaluated by means of an acceptability study. In general, both instrumental and sensory analysis found that frozen storage affects negatively the acceptability of cooked pasta. The advantages obtained through fast freezing procedures are not maintained along storage, being hardness (instrumental) and consistency (sensory) the most relevant quality indices. Finally, the shelf life of the product was calculated as 3.6 and 3.8 months in the cryogenic device and air-blast tunnel, respectively, based on simple kinetic models.
Fil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Materia
COOKED PASTA
FROZEN FOODS
ORGANIC
SHELF LIFE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/111737
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Instrumental and sensory evaluation of cooked pasta during frozen storageOlivera, Daniela FlaviaSalvadori, Viviana OlgaCOOKED PASTAFROZEN FOODSORGANICSHELF LIFEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Food consumption patterns have changed significantly during the last years, showing an increase in the consumption of convenience foods. Frozen foods represent an important segment of this market. The aim of the present paper was to study the influence of frozen storage on the quality of cooked organic tagliatelle. Instrumental measurements of different quality parameters (moisture content, colour, textural and rheological characteristics of frozen cooked pasta) were performed during twelve months of storage. The sensory properties of pasta were also evaluated by means of an acceptability study. In general, both instrumental and sensory analysis found that frozen storage affects negatively the acceptability of cooked pasta. The advantages obtained through fast freezing procedures are not maintained along storage, being hardness (instrumental) and consistency (sensory) the most relevant quality indices. Finally, the shelf life of the product was calculated as 3.6 and 3.8 months in the cryogenic device and air-blast tunnel, respectively, based on simple kinetic models.Fil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaWiley Blackwell Publishing, Inc2011-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/111737Olivera, Daniela Flavia; Salvadori, Viviana Olga; Instrumental and sensory evaluation of cooked pasta during frozen storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 46; 7; 7-2011; 1445-14540950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02638.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2011.02638.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:47:41Zoai:ri.conicet.gov.ar:11336/111737instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:47:41.318CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Instrumental and sensory evaluation of cooked pasta during frozen storage
title Instrumental and sensory evaluation of cooked pasta during frozen storage
spellingShingle Instrumental and sensory evaluation of cooked pasta during frozen storage
Olivera, Daniela Flavia
COOKED PASTA
FROZEN FOODS
ORGANIC
SHELF LIFE
title_short Instrumental and sensory evaluation of cooked pasta during frozen storage
title_full Instrumental and sensory evaluation of cooked pasta during frozen storage
title_fullStr Instrumental and sensory evaluation of cooked pasta during frozen storage
title_full_unstemmed Instrumental and sensory evaluation of cooked pasta during frozen storage
title_sort Instrumental and sensory evaluation of cooked pasta during frozen storage
dc.creator.none.fl_str_mv Olivera, Daniela Flavia
Salvadori, Viviana Olga
author Olivera, Daniela Flavia
author_facet Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_role author
author2 Salvadori, Viviana Olga
author2_role author
dc.subject.none.fl_str_mv COOKED PASTA
FROZEN FOODS
ORGANIC
SHELF LIFE
topic COOKED PASTA
FROZEN FOODS
ORGANIC
SHELF LIFE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Food consumption patterns have changed significantly during the last years, showing an increase in the consumption of convenience foods. Frozen foods represent an important segment of this market. The aim of the present paper was to study the influence of frozen storage on the quality of cooked organic tagliatelle. Instrumental measurements of different quality parameters (moisture content, colour, textural and rheological characteristics of frozen cooked pasta) were performed during twelve months of storage. The sensory properties of pasta were also evaluated by means of an acceptability study. In general, both instrumental and sensory analysis found that frozen storage affects negatively the acceptability of cooked pasta. The advantages obtained through fast freezing procedures are not maintained along storage, being hardness (instrumental) and consistency (sensory) the most relevant quality indices. Finally, the shelf life of the product was calculated as 3.6 and 3.8 months in the cryogenic device and air-blast tunnel, respectively, based on simple kinetic models.
Fil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
description Food consumption patterns have changed significantly during the last years, showing an increase in the consumption of convenience foods. Frozen foods represent an important segment of this market. The aim of the present paper was to study the influence of frozen storage on the quality of cooked organic tagliatelle. Instrumental measurements of different quality parameters (moisture content, colour, textural and rheological characteristics of frozen cooked pasta) were performed during twelve months of storage. The sensory properties of pasta were also evaluated by means of an acceptability study. In general, both instrumental and sensory analysis found that frozen storage affects negatively the acceptability of cooked pasta. The advantages obtained through fast freezing procedures are not maintained along storage, being hardness (instrumental) and consistency (sensory) the most relevant quality indices. Finally, the shelf life of the product was calculated as 3.6 and 3.8 months in the cryogenic device and air-blast tunnel, respectively, based on simple kinetic models.
publishDate 2011
dc.date.none.fl_str_mv 2011-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/111737
Olivera, Daniela Flavia; Salvadori, Viviana Olga; Instrumental and sensory evaluation of cooked pasta during frozen storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 46; 7; 7-2011; 1445-1454
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111737
identifier_str_mv Olivera, Daniela Flavia; Salvadori, Viviana Olga; Instrumental and sensory evaluation of cooked pasta during frozen storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 46; 7; 7-2011; 1445-1454
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02638.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2011.02638.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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