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Characterization of the texture in ready meals


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The demand for ready to eat meals worldwide is growing rapidly. Maintaining the texture of these meals during storage and reheating is very important for the acceptability of these products by the consumer. The effect of chilled and frozen storage and reheating on the textural quality of ready meal components were determined using instrumental texture profile (TPA) and sensory analyses. Type of storage (frozen storage) had a more significant effect on the textural properties of ready meal components compared to method of reheating (P<0.05). There was no difference in the TPA results of vegetables in Refrigerated and microwave reheated (RM) meal compared to fresh cooked (FC) meal (P>0.05), attesting that RM could preserve the fresh texture signature quality of re-heated meal. The sauces from RM, FM and FO samples were significantly more viscous (4.5-5.0 Pa.s) than from FC (1.3 Pa.s). The textural attributes of ready meal components were assessed by a panel made up of experienced, frequent ready meal consumers, using a 7-point hedonic scale. No significant difference was found in beef texture (chewiness, juiciness, tenderness) among FC, RM and FO (P>0.05). FM beef was tougher and chewier (4.4) compared to the others. Broccoli fresh cooked texture (5.0) was negatively impacted by frozen storage (FO= 2.4; FM=2.8) compared to FC (5.0) and RM (6.5). The textural signature of freshly cooked ready meal composed of meat, vegetables and sauce is better preserved when the meal is refrigerated and reheated in a microwave.

Item Type: Item presented at a conference, workshop or other event which was not published in the proceedings
Uncontrolled Keywords: Texture, Ready meals, Storage, reheating
Subjects: Q Science > Q Science (General)
T Technology > TP Chemical technology
Divisions: Schools > Centre for Science and Primary Industries
Depositing User: Chathurika Samarakoon
Date Deposited: 18 Sep 2019 01:36
Last Modified: 21 Jul 2023 07:35

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