FLAVOR OF FROZEN FOOD ( FOOD TECHNOLOGY)

FLAVOR OF FROZEN FOOD ( FOOD TECHNOLOGY

1. FLAVOR OF FROZEN FOOD

2. Content List
•Introduction
•Taste perception
•Smell perception
•Chemical Reaction
•Off flavor Development During freezing storage
•Flavor compounds in frozen foods
•Components of FlavorFrozen food.
•FlavorDevelopment
•Mechanism of FlavorFormation
•Frozen Foods in market

3. INTRODUCTION
•FLAVOR
compounds will be formed
to improve the flavorof starting materials
To gain optimum flavorduring processing.
Maintain the Flavorquality during storage.
Development of flavorprecursors during processing
•Importance of FLAVOR IN FOOD ACCEPTABILITY
•cultural acceptability, food safety, and ability to promote nutritional status—which
encompasses both utilization (referring to the biological uptake of nutrients, which is
dependent on health status) and the nutritional quality of foods (including medically
appropriate foods).
•COMPONENTS OF FLAVOR : ( Taste, Smell, and Texture )

4. Taste Perception :
•TastSensation: sweet, sour / acid, salt, bitter, astringency, metallic, hot, cooling,
and umami.
•Salty taste caused by inorganic salts( sodium and potassium chloride)
•Sweetness is produced by sugars (glucose, fructose, ribose)
•L-amino acids(glycine,alanine,serine,threonine)
•Peptides(anserine and carnosine and the L amino acids histidine )
•Role of taste buds in taste perception.

5. Smell Perception
•Detection odorous molecules by olfactory receptors .
•Interaction of aroma compoudswith nasal receptors-

6. Chemical Reactions Responsible for flavors
1.Maillard Reaction
2.Lipid Oxidation

7. Off FlavorDevelopment During Freezing Storage
A.Change in FlavorOf Frozen Foods Associated To Cell Damage.
B.Changes in FlavorOf Frozen Foods Associated To Lipids.
C.Changes in FlavorOf Frozen Associated To proteins

8. Flavor Compounds in Frozen Food:
1.Food flavors are a delightful combination ofvolatile aroma
compoundsand taste components (such as organic acids
and sugars).
2.The impact of freezing and subsequent frozen storage on
flavor compounds varies. These changes are primarily
influenced by enzymatic activities and lipid oxidation.

9. Components of FlavorFrozen food
The division into aroma and taste/non-volatile compounds.
Examples of non-volatile precursors: are lipids, peptides, amino acids, reducing
sugars, vitamins, and nucleotides.

10. FlavorDevelopment
•Interaction and breakdown of flavor compounds during processing and storage
•Importance of flavor development for food quality.

11. Mechanism of FlavorFormation
•Role of processing techniques in flavor enhancement-
•Strategies for maintaining flavor quality during storage

12. FROZEN FOODS
IN THE MARKET

13. 1. Vegetables and fruits
•Spinach
•broccoli
•cauliflower
•peas
•carrot
•Apple,
•Mangoe,
•Pinaple,
•all berries,
•Guava,
•Banana,
•kiwi

14. 2.Sea Food
•Crab
•Prown
•oysters
•lobster
•scallops
•Tuna,
•Salmon
•etc.

15. 3. Milk Product
Ice Cream
Custard
Yogurt
Sorbet
Ice Milk

16. 4.MEAT PRODUCT
Salami Beef
Lamb
Bush Bird
Poultry Meat
Turkey
Duck
Emu
Sausage

17. 5.Ready To Eat Meal
•Barbeque
•Chicken wings
•Aloo tikki
•Chilli Garlic Potato Shots
•Nuggets
•Burger
•Patty,
•Chicken Fry
•chicken Popcorn
Tandoori Naan
•Lachaparantha
•Momos
•Samosa
•etc

18. Conclusion
•Flavor perception and stability are related to proteins, lipids, and
carbohydrates as well as the conditions of storage. Although
freezing offers exceptional food safety and extended storage time,
many reactions such as moisture migration, lipid oxidation, and
protein denaturation promote off-flavor formation. Therefore,
stability can be achieved with a more integrated understanding of
the flavor interactions within the complexity of foods. Also,
attention should be focused on the quality of raw materials and the
overall product technology to reduce oxidation andflavorloss.

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