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CITATION Ann12 /L 17417

Freezing food helps preserve it by slowing the growth of microorganisms. Freezing does not change the quality of high-quality fresh foods stored at or below 0°F, though some texture changes can occur from ice crystal formation during freezing and thawing. The document then describes a method for preparing chicken balls, freezing and storing them at chilling or freezing temperatures, and evaluating their quality over time based on sensory analysis, color measurements, and texture profile analysis.

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50 views

CITATION Ann12 /L 17417

Freezing food helps preserve it by slowing the growth of microorganisms. Freezing does not change the quality of high-quality fresh foods stored at or below 0°F, though some texture changes can occur from ice crystal formation during freezing and thawing. The document then describes a method for preparing chicken balls, freezing and storing them at chilling or freezing temperatures, and evaluating their quality over time based on sensory analysis, color measurements, and texture profile analysis.

Uploaded by

The seri
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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INTRODUCTION

Keeping food product for a longer time by maintaining its quality is one of the biggest
concerns for each of consumer. Storage and temperature had known for its relationship that
leads to a better food quality. In general, temperatures in the refrigerator do not kill
pathogenic or microorganisms which spoil. Nevertheless, the lower temperature delays the
growth of micro-organisms already present in the food. Perishable food can deteriorate due to
spoilage of microorganisms, enzymes and oxidation, even at temperatures in the refrigerator.
Time and temperature thus play an important role in deciding the quality of the food.

Freezing is a safe, simple, flexible and easy method of preserving food. Freezing isn't
going to change inferior food. If the food is fresh, of good quality, and frozen using
appropriate methods, the impact on quality will be reduced as long as the food stays tightly
frozen at or below 0 degrees F at constant temperature. Although freezing almost keeps many
foods fresh, some changes do occur. [ CITATION Ann12 \l 17417 ] Water in foodstuffs forms ice
crystals that break down some food cell structure. This influences the texture and gives rise to
mushiness. It is more likely to occur when food is slowly frozen at temperatures between 15
and 25 degrees F, as in the refrigerator portion of the fridge, or when food partially defrosts
and then refreezes.

METHOD

1. Firstly, the minced chicken was washed and sieved. The minced chicken then was
placed into food processor to slim it down to a smaller particle size.
2. All the dry ingredients were then mixed up with the chicken. Adequate quantities of
corn flour were then continuously applied to the mixture until it was not sticky to the
hand and ball could be formed.
3. Next, water was heated up until it was boiling. Then, chicken balls were placed inside
the boiling water. All the chicken balls were heated until all the balls were lifted to the
top and heating continued until cooked.
4. After that, the chicken balls thawed at room temperature for 30 minutes. The chicken
balls were fried and sensory evaluated using the scale given in the laboratory manual
as shown in Table 4.
5. The remaining 2 bags were kept at temperature of chill (5-7 ° C) and freezing (-18 °
C). The results for day 7 and day 12 are reported in the Test Data Sheet.
6. Chromameter CR400 was used to evaluate the colour of the chicken balls and the
reports were stated in terms of L * (lightness), a * (redness) and b * (yellowness).
7. Analysis of the chicken balls texture profile in terms of springiness, chewiness and
hardness was analysed.

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