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

Rui Cruz,Margarida Vieira,Cristina Silva

doi: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.

Highlights

Strawberries (Fragaria ×ananassa) are normally consumed fresh and in processed products such as jams, juices and frozen products
The findings will contribute to an understanding of the changes that might occur during frozen storage and distribution in the food chain, and to the consideration of further regulatory measures
The hue angle (Figure 4) showed significant differences (P < 0.05) between the control (H= 30◦) and the S8 and S13 steps, along the plan of temperature abuses (TAs), the values were maintained between 25◦35◦

Summary

Introduction

Strawberries (Fragaria ×ananassa) are normally consumed fresh and in processed products such as jams, juices and frozen products. The vitamin C content, besides being an indicator of nutrient value, is, in the case of frozen fruits and vegetables, a reliable index for estimating the quality deterioration at any point of the marketing route of a product to its final destination, the consumer (Fennema, 1977; Giannakourou & Taoukis, 2003). Colour is another quality attribute that strongly influences the consumer in the final purchase of a product (Hunter Lab, 2000). The findings will contribute to an understanding of the changes that might occur during frozen storage and distribution in the food chain, and to the consideration of further regulatory measures

Objectives

Methods

Results

Conclusion