期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2018
卷号：10
期号：2
页码：206-219
DOI：10.17508/CJFST.2018.10.2.10
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：The freezing and defrosting of frozen soups is a known practice among Nigerians and their stability is of utmost concern. Standard recipes were used to prepare selected traditional soups (‘ila’, ‘ogbono’, ‘ewedu’ and ‘kuka’ soups) of Nigerian origin. The influence of packaging materials (aluminium and plastics) and thawing conditions (microwave oven, ambient condition and hot water thawing) on the soups were determined by freezing them at -20 °C and thawing at the above conditions for four cycles at an interval of 5 days. At the end of each cycle, the free fatty acid, peroxide value, pH value, titratable acidity, viscosity, total plate counts and sensory attributes of the samples were determined using standard methods. Free fatty acid, peroxide value, pH, titratable acidity, viscosity and total plate counts of soups ranged from 0.56-3.09%, 5.82-14.54 mEq/kg, 6.53-7.17, 0.07-1.41%, 0.81-2.00 Pa·s and 1.50-2.92Log CFU/mL respectively. The nature of packaging materials and thawing conditions significantly influenced the stability indices of the soups at p
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