International Journal of Food Studies
Sign in
Issue image

More articles from Volume 2, Issue 1, 2013

A multi-criteria optimization and decision-making approach for improvement of food engineering processes

Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matrices

Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase

Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid

The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa)

The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa)

Rui Cruz ,
Rui Cruz

The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa), University of Algarve , Faro , Portugal

View authors publications

Search this author on:

PubMed | Google Scholar
Margarida Vieira ,
Margarida Vieira

The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa), University of Algarve , Faro , Portugal

View authors publications

Search this author on:

PubMed | Google Scholar
Cristina Silva
Cristina Silva
Contact Cristina Silva

CBQF-Centro de Biotecnologia e Quımica Fina, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa Portugal

View authors publications

Search this author on:

PubMed | Google Scholar

Published: 18.04.2013.

Volume 2, Issue 1 (2013)

pp. 60-68;

https://doi.org/10.7455/ijfs.v2i1.126

Abstract

The quality of frozen foods can be negatively affected if improper storage and distribution temperatures are allowed. The objective of this study was to investigate the effect of freeze-thaw cycles, which may occur in the cold chain, on colour (Lab, Total Colour Differences (TCD), chroma and hue angle) and vitamin C (ascorbic and dehydroascorbic acids) content of frozen strawberries (Fragaria ×ananassa, Duschesne, cv. Selva). A plan of temperature abuses (TAs) was established, based on a real situation, and applied to frozen strawberries during a four month frozen storage period. The results showed that the lightness (L) was the only parameter that was not significantly affected by range of TAs studied. The colour showed some variation on the parameters a, b, TCD, chroma and hue angle. During TAs, ascorbic acid decreased about 75% and dehydroascorbic acid increased 73%. The non-abused strawberry samples showed better overall appearance than the abused samples. This work contributes to an understanding of the quality changes of frozen strawberries that might occur during frozen storage and cold chain distribution.

Keywords

strawberries,

frozen storage,

temperature abuses,

vitamin C,

colour

References

1.
Blond G, Le Meste M. Handbook of frozen foods. 2004;40–8.
2.
Cano M. Freezing effects on food quality. 1996;247–98.
3.
Cruz R. Development of innovative pre-treatments for watercress (Nasturtium officinale) freezing process. PhD thesis. 2009;
4.
Cruz R, Vieira M, Silva C. Effect of cold chain temperature abuses on the quality of frozen watercress. Nasturtium offcinale R Br) Journal Of Food Engineering. 2009;(1):90–7.
5.
Fennema O. Loss of Vitamins in Fresh and Frozen Foods. Food Technology. 1977;(12):32.
6.
Giannakourou M, Taoukis P. Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry. 2003;(1):33–41.
7.
Gormley R, Walshe T, Hussey K, Butler F. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology. 2002;(2):190–200.
8.
Applications notes. 2000;(5):1–8.
9.
Ibanez E, Foin A, Cornillon D, Reid D. Institute of Food Technologists Annual Meeting. 1996;
10.
Kmiecik W, Jaworska G, Lisiewska Z. Effect of sucrose, L-ascorbic acid and pectin on the quality of frozen strawberries. Electronic Journal of Polish Agricultural Universities. 2000;(2).
11.
Oliveira S, Cruz R, Vieira M, Silva C, Gaspar M. Enterococcus faecalis and Pseudomonas aeruginosa behaviour in frozen watercress (Nasturtium officinale) submitted to temperature abuses. International Journal Of Refrigeration-Revue Internationale du Froid. 2009;(3):472–7.
12.
Oszmiański J, Wojdylo A, Matuszewski P. Polyphenols compounds changes in the industrial production process of concentrated strawberry juice. Food Science Technology Quality. 2007;94–104.
13.
Sousa M, Canet W, Alvarez M, Tortosa M. The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage). European Food Research and Technology. 2005;(1–2):132–44.
14.
Thompson L, Fennema O. Effect of freezing on oxidation of l-ascorbic acid. Journal of Agricultural and Food Chemistry. 1971;(1):121–4.
15.
Wicklund T, Rosenfeld H, Martinsen B, Sundfor M, Lea P, Bruun T, et al. Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions. LWT-Food Science IJFS April. 2005;60–8.
16.
And Technology. (4):387–91.
17.
Zapata S, Dufour J. Ascorbic, dehydroascorbic and isoascorbic acid simultaneous determinations by reverse phase ion interaction HPLC. Journal of Food Science. 1992;(2):506–11.

Citation

Copyright

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by
Scopus
DOAJ
Sherpa-Romero
Google Scholar
ERIHPLUS
MIAR I
Crossref