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Sensory and objective evaluation of a conventionally prepared versus cook-chill prepared egg and cheese product in a hospital foodservice operation

Sensory and objective evaluation of a conventionally prepared versus cook-chill prepared egg and cheese product in a hospital foodservice operation

Journal of foodservice systems(1): 1-13

The purpose of this study was to examine the differences between a conventionally prepared and cook-chill prepared egg and cheese product and to assess the specific effects of the reheating process. In order to compensate for the anticipated effects of reheating, the initial cooking time of the cook-chilled item was 10 min less than the conventional item. A sensory panel indicated that both the cook-chill prepared and the conventionally prepared egg and cheese product were desirable. However, the conventionally prepared product was rated significantly higher and was considered firmer, a deeper orange, less moist and more browned on top than the cook-chill processed product. Less than one percent difference in moisture content between the fresh and cook-chilled product was noted. Shear values demonstrated significantly firmer texture in the fresh product. In addition, Hunter L, a, b values showed a higher degree of browning in the fresh product. There was no significant differences in firmness (as measured by the shear press) or browning (as measured by the colorimeter) between the cook-chilled product prior to reheating versus after reheating. Thus reheating does not appear to result in additional cooking of the item.

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Accession: 013190179

Download citation: RISBibTeXText

DOI: 10.1111/j.1745-4506.1991.tb00280.x

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