The time‐temperature tolerance of frozen foods: sensory methods of assessment

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Abstract
Summary: Five commercial frozen foods (fish fingers, beefburgers, green peas, green beans and potato chips) were stored for periods ranging from 4–90 days at temperatures of −8°C and −12°C. Sensory quality was assessed by both an experienced analytical panel and a laboratory consumer panel using a testing format which allowed all samples of a given foodstuff to be evaluated over four consecutive days. Products differed in their susceptibility to deterioration during storage, but the observed deterioration was slight and none of the samples was considered unacceptable. The performances of the two panels were similar indicating that the differences in their sensitivity may be less than is commonly believed.

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