Quality and customer acceptability of frozen cantaloupe

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Title: Quality and customer acceptability of frozen cantaloupe
Author: Park, Oak-Hee
Abstract: The food service industry is faced with challenges related to cost , food quality , and safety . However , these critical issues cannot be addressed without technological support . In experiment I , 33 fresh cantaloupes were washed and cut into 2 -cm^2 cubes and then vacuum -packaged . Each sample was frozen in a blast freezer (BF ) , or frozen with a high -speed immersion system (HS ) . Fresh samples were prepared 2 hrs before serving . Frozen samples were thawed to 2°C for 1 h prior to serving 9 trained panelists in order to assess appearance , flavor , texture , and overall quality . In experiment II , 140 customers evaluated fresh and frozen (BF and HS ) different cantaloupe samples for appearance , flavor , texture , and overall acceptability . In experiment III , 113 fresh cantaloupes were minimally processed in the same way as experiment I . The samples were soaked in three different solutions (70 % sucrose , 2 % calcium lactate , and 70 % sucrose + 1 % calcium lactate solution ) . Prepared samples were frozen in a blast freezer or a high -speed immersion system until they reached -18°C . Before evaluation by 9 trained panelists , samples were thawed in the same manner as experiment I . For the data analysis , the completely random design (one -way ANOVA with Tukey test ) was used to determine significant differences at p < 0 .05 among treatments . The main results were that highspeed immersion samples were not significantly different from blast freezing samples , but panelists (both consumers and trained panelists ) preferred the high -speed immersion samples because of flavor , mouth -feel , and firmness . In experiment III , samples of 70 % sucrose + 1 % calcium lactate solution had a significantly higher score on overall quality (p <0 .05 ) .
URI: http : / /hdl .handle .net /2346 /8550
Date: 2004-05

Citation

Park, Oak-Hee Quality and customer acceptability of frozen cantaloupe. Master's thesis, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /8550 .

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