Paper-Based Packaging of Frozen Foods

Abstract A collaborative study was carried out on one of the methods submitted to the Joint Economic Commission for Europe (ECE)/Codex Alimentarius Commission Group of Experts on the Standardization of Quick Frozen Foods for the determination of moisture in quick frozen french (fried potatoes. The method was based on the determination of loss of mass of the sample on drying in a convection oven 16 h at 103±2°C. Two samples of uncooked quick frozen french fried potatoes and 2 samples of oven quick frozen french fried potatoes were analyzed by 14 and 13 laboratories, respectively. The method is simple and was found to be analytically satisfactory with repeatability and reproducibility values of 0.21 and 2.00 g/100 g french fried potatoes, and 0.29 and 3.00 g/100 g oven french fried potatoes, respectively. The method was adopted by the Group of Experts in preference to other proposed procedures for this determination. The method has been adopted official first action by AOAC.

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Using consumer surveys to determine food sustainability

British Food Journal ◽

10.1108/bfj-09-2013-0242 ◽

2014 ◽

Vol 116 (7) ◽

pp. 1194-1204 ◽

Cited By ~ 25

Author(s):

Wayne Martindale

Keyword(s):

Food Service ◽

Food Preservation ◽

Frozen Foods ◽

Content Type ◽

Frozen Food ◽

Product Categories ◽

Fresh Food ◽

Consumer Surveys ◽

Meal Planning ◽

Assess Quality

Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

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Featuring Frozen Foods

Journal of the American Dietetic Association ◽

10.1016/s0002-8223(21)31993-9 ◽

1953 ◽

Vol 29 (10) ◽

pp. 993-996

Author(s):

Gladys E. Vail

Keyword(s):

Frozen Foods

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Growth of Listeria monocytogenes in Thawed Frozen Foods

Journal of Food Protection ◽

10.4315/0362-028x.jfp-16-397r ◽

2017 ◽

Vol 80 (3) ◽

pp. 447-453 ◽

Cited By ~ 7

Author(s):

Ai Kataoka ◽

Hua Wang ◽

Philip H. Elliott ◽

Richard C. Whiting ◽

Melinda M. Hayman

Keyword(s):

Growth Rate ◽

Listeria Monocytogenes ◽

Growth Rates ◽

Storage Temperature ◽

Growth Parameters ◽

Quadratic Model ◽

Lag Phase ◽

Frozen Foods ◽

Phase Duration ◽

Primary Model

ABSTRACT The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and exponential growth rate (EGR), were determined by using a two-phase linear growth model as a primary model and a square root model for EGR and a quadratic model for LPD as secondary models, based on the growth data. The EGR model predictions were compared with growth rates obtained from the USDA Pathogen Modeling Program, calculated with similar pH, salt percentage, and NaNO2 parameters, at all storage temperatures. The results showed that L. monocytogenes grew well in all food types, with the growth rate increasing with storage temperature. Predicted EGRs for all food types demonstrated the significance of storage temperature and similar growth rates among four food types. The predicted EGRs showed slightly slower rate compared with the values from the U.S. Department of Agriculture Pathogen Modeling Program. LPD could not be accurately predicted, possibly because there were not enough sampling points. These data established by using real food samples demonstrated that L. monocytogenes can initiate growth without a prolonged lag phase even at refrigeration temperature (4°C), and the predictive models derived from this study can be useful for developing proper handling guidelines for thawed frozen foods during production and storage.

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