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- Title
速冻中式肉类预制菜肴冻藏过程中 品质提升策略研究进展.
- Authors
石泽雨; 刘九阳; 曹传爱; 孔保华; 夏秀芳; 陈 倩; 孙方达; 刘 骞
- Abstract
Quick-frozen Chinese prepared meat dishes expand at a rapid speed with the accelerated pace of life and gradual improvement of living standards, formation and development of cold chain transportation and continued upgrading of processing equipment. The dishes is a kind of prepared meat products which process under the concept of quick-frozen prepared meat products, due to their convenience (mainly for simplifying the kitchen cooking process, reducing cooking costs and improving cooking efficiency), quick-frozen Chinese prepared meat dishes have been more and more popular among consumers. However, the quality deterioration (such as fat oxidation, flavor distortion, surface dry consumption, etc.) of quick-frozen Chinese prepared meat dishes occur during the storage not only affect the quality of products, but also decrease the consumption experience and re-purchase rate. Therefore, this paper systematically reviewed the quality change and quality improvement technology of quick-frozen Chinese prepared meat dishes during frozen storage, analyzed the cases in current, and then prospected for future optimization, which can provide relevant technical support for its quality improvement strategy.
- Publication
Journal of Food Safety & Quality, 2022, Vol 13, Issue 13, p4166
- ISSN
2095-0381
- Publication type
Article