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

Rui M. S. Cruz, Margarida C. Vieira, Cristina L. M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)
10 Downloads

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.
Original languageEnglish
Pages (from-to)59-68
Number of pages10
JournalInternational Journal of Food Studies
Volume2
Issue number1
DOIs
Publication statusPublished - 1 Jan 2013

Keywords

  • Colour
  • Frozen storage
  • Strawberries
  • Temperature abuses
  • Vitamin C

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