Liofilización de sopas y platos preparados de pescado

Abstract

In this paper we have carried out a study about the freeze-drying of soups and fish pre-cooked foods. These products, owing to their high content in lipids, present difficulties for this processing. Data concerning the stability in these freeze-dried food products during a storage of three months are also included. A study was done about stopping the rancidity with different types of antioxidants and browning inhibitors to decrease the effect of Maillard reaction. The antioxidant influence was the lowest, while the sodium metabisulfite was effective as browning inhibitor. We have seen also that it was very useful to tin the freeze-dried foods in nitrogen atmosphere. In all the above circumstances we have obtained good quality freeze-dried products and better than in the case of sterilized products in closed-tin.