Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life.

Foods · 2023 · PMC10000526 · PMID 36900602

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a clear trendno p-value reported

Regarding the polyphenol content of carrots, this did not show a clear trend according to the pre-treatment method or the thawing method; however, when pre-treated with SB and thawed in running water, they did show a higher total phenol content, at 1.45 ± 0.21 μg GAE/mg [ 16 ]. 3.5.

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a decreasing trendno p-value reported

The alcohol content in the soup appeared to have a decreasing trend over time (–4.7% in the frozen soup at time 2 compared to the fresh soup), but the data were not statistically significant ( p > 0.05).

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an increasing trendno p-value reported

The amount of sulfur compounds had an increasing trend (+16.2% at storage time 2), but the data were not statistically significant ( p > 0.05).

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