Frozen cooking

Stationary point for PME activity was not calculated because of the low percentage of explained variability of the model. However, from the shape of the plots it seems reasonable to assume the existence of a relationship between the increase in PME activity and firmer texture (Figure 7.15), suggesting that the changes in the composition of the cell wall caused by the PME activity contribute to the firmness of frozen cooked potatoes (cv. Kennebec). 

Hanson, H. L., Winegarden, H. M., Horton, M. B., and Lineweaver, H. 1950. Preparation and storage of frozen cooked poultry and vegetables. Food Technol. 4, 430. 

Besides being sold whole for fileted, fresh, or frozen, many processors also make breaded fish sticks and meal-sized portions of breaded fish that are sold frozen cooked or ready to cook. 

Some studies have suggested that higher concentrations of sodium tripolyphosphate provide greater antioxidant effect in cooked minced beef and turkey (Trout and Dale, 1990 Craig et al., 1996). In contrast, in other reports it was suggested that there is no direct relationship between concentration of phosphates and oxidation when studies of phosphates antioxidant properties were done in frozen cooked mechanically recovered beef and pork (Huffman et al., 1987). These discrepancies in experimental observations might be due to differences in processing conditions and the various ways in which phosphates interact with different food matrices. 

As a general rule, any product which will be eaten without cooking, or only very brief cooking (such as green peas), should be quick-frozen in a blast-freezing tunnel or similar device. Other foodstuffs need not be frozen so quickly, and may be left in a coldroom at a suitable temperature until frozen. 

There is an increasing demand for ready-prepared foods for final re-heating or cooking in microwave ovens. Applications are for retail sale of take-away meals and factory/ office and institution catering. Such foods maybe frozen and will then have a longer storage life, but will require frozen storage. 

Green tea Tea catechins (300 ppm is typically required) Raw minced beef, pork, poultry and fish Cooked red meat, poultry and fish Frozen chicken meat Effect up to four times that of a-tocopherol Inhibits pro-oxidative effect of added NaCl Protection of a-tocopherol in muscles when added to chicken feed Tang et al., 2001c Tang et al., 2001b Tang et al., 2002... 

In many catering applications, cooked meals are produced in one point and have to be transported to another place where they are eaten. Some examples are transport of cheese, salads, frozen deserts, confectionery, or fish. PCMs containers could also be used to avoid breaking the cold chain during transportation of precooked meals, foie-gras, smoked salmon, milk derivates, ice-cream, and many others. 

Hemandez JE, Machado LT, Corbella R, et al. 1995. w-Alkanes and polynuclear aromatic hydrocarbons in fresh-frozen and pre-cooked-lfozen mussels. Bull Environ Contain Toxicol 55 461-468. 

Annex II lists foodstuffs for which only certain of the annex I additives may be used. Such foodstuffs include cocoa products and chocolate products, fruit juices and nectars, jam, jellies and marmalades and partially dehydrated and dehydrated milk, which are the subjects of EU vertical standards, and a number of other foods including frozen unprocessed fmit and vegetables, quick-cook rice, non-emulsified oils and fats, canned and bottled fruit and vegetables, bread made with basic ingredients only, fresh pasta and beer. 

Gyrometrin toxin is produced by the false morel (Gyromitra esculenta), a short-stalked mushroom with a brain-like cap of dark brown color. Fruiting bodies of this mushroom appear mostly in spring and are valued as edible, even as delicacies. While many people consume the mushroom without any troubles, others become ill, some of them severely. It has been shown that the toxin content may vary with growth conditions, such as altitude and temperature. More probably, however, the variation is caused by differences in handling or cooking as the toxic components are volatile. The toxin has been detected in cooked, frozen, and dried specimens. 

State of sample e.g., raw, cooked, processed (canned or frozen), pickled Preparative treatment outlined e.g., chopping or shredding... 

French fries are made from potatoes that have been cut into thin strips (around 1 cm square in cross-section), washed briefly in cold water, partly dried to remove surface moisture and deep fired in vegetable oil at around 180°C to a light golden color. The final product comprises around 10% fat, most of which is retained on the surface. Frozen fry manufacturers ship their products raw, par-fried, or partially cooked and drizzled with oil for baking, to suit the end user. The product is frozen at —40°C and stored at —20°C. Moisture content needs to be less than 70% in par-fried fries to prevent limpness and separation of the interior and the cmst. Heterogeneity in moisture content between strips can result in variability in texture. Fr5dng is finished by immersing the frozen product in deep fat at about 200°C until the desired color and texture are achieved. 

Figure 7.3a-c Effect of LTB on the engineering stress in potato samples, (a) Engineering stress in blanched potato samples, (b) Engineering stress in blanched-and-cooked potato samples, (c) Engineering stress in blanched-frozen-and-cooked potato samples. 

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