Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life

Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life

The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any variations resulting either from the freezing proc...

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Bibliographic Details
Main Authors: Ilenia Dottori, Stefania Urbani, Beatrice Sordini, Maurizio Servili, Roberto Selvaggini, Gianluca Veneziani, David Ranucci, Agnese Taticchi, Sonia Esposto
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
ready meals
frozen
short shelf life
evolution of quality
texture
peroxide value
Online Access:https://www.mdpi.com/2304-8158/12/5/1087

Internet

https://www.mdpi.com/2304-8158/12/5/1087

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