Abstract
We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted AMPS, CSM, and sauce in ratios of 27.5, 27.5, and 45.0% (w/w), respectively, followed by quick freezing at −35 °C in a polypropylene plastic bowl covered with a plastic film. The chemical characteristics, nutritional quality, microbial and sensory properties, and shelf life of the product were examined. The response surface methodology identified the optimal temperature and heating time of the superheated steam for AMPS (220 °C, 1 min) and CSM (300 °C, 1.5 min). Chemical characteristics showed low levels of volatile basic nitrogen (9.45 mg%) and thiobarbituric acid-reactive substances (1.13 mg Malondialdehyde [MDA]/kg). No significant changes (p < 0.05) were observed in microbial, color, flavor, taste, texture, and overall acceptance at −23 °C for 90 days. After reheating, the sensory scores varied from “like moderately” to “like very much.” The shelf life of the HMR product was estimated to be 24 months. In conclusion, HFD, superheated steam, and quick freezing successfully improved product quality, with little loss of nutrition and texture.
Highlights
Introduction iationsIn recent decades, people have dramatically changed the way they cook food because of the changes in attitude towards food
Drip loss was analyzed via the exudate absorbed into the quantitative filter paper during the thawing process under three different conditions: room temperature, running water, and high-frequency defrosting (HFD)
HFD resulted in the lowest drip loss value of both adductor muscle of the pen shell (AMPS) and common squid meat (CSM)
Summary
People have dramatically changed the way they cook food because of the changes in attitude towards food. In the last few years, with increasing lifestyles, the number of people choosing to embrace these convenient food products at the expense of taste and health has steadily increased. The popularity of packaged food and instant meals has revolutionized the packaged food industry, with manufacturers seeking new methods to offer fresh and delicious food without inconvenience. Home meal replacement (HMR) products that are simple meals to prepare and consume have become increasingly popular in the food and beverage industry. HMR products have the advantage of long shelf life while maintaining the nutrient content of the food. The demand for HMR products has increased due to increasing single-person households, women’s social activities, and the population of elderly people
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