The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots

Sous vide is increasingly used to process convenience foods including ready-meals as it is reputed to give superior quality because of the mild process and the absence of oxygen in the pack. The potential for temperature abuse is greater for sous vide ready-meals than for sous vide catered items as the distribution and retailing chain for the former is usually longer. Freezing sous vide foods is, therefore, a potentially safer alternative to sous vide processed foods followed by chilling. The objective of the current study was to investigate production of sous vide frozen sliced (discs) carrots, with similar quality to sous vide chilled product. Sensory trials were used to determine the acceptable shear texture range (1.0–2.8 kN) for steamed carrots and this was the target texture in the processing trials. A Barriquand Steriflow retort was used for sous vide processing and the optimized conditions using carrot discs were: low temperature blanch (50 °C/30 min; firms product); blanch (90 °C/3 min; inactivates enzymes); sous vide cook (90 °C to core P₉₀¹⁰ values > 4 min and < 6 min); blast freeze (? 35 °C/2 h); and store (? 25 °C). Carrot discs prepared from untreated raw carrots had a firmer texture than those prepared from either blanched or blanched and frozen material. Freezing post-sous vide cooking softened texture in comparison with chilling, but freezing rate (nitrogen; blast; cabinet methods) and frozen storage (9 months) had a minimal effect on product texture and quality. Scanning electron microscopy showed no significant structural differences between sous vide frozen and chilled carrots of similar shear values. Paired comparison sensory testing of sous vide frozen and chilled sliced carrots indicated a significant preference for the latter at the 20-day storage date.Industrial relevance: The trials dealt with the effects of freezing on the quality of sous vide processed carrots. This is of relevance to companies who wish to produce texturally acceptable sous vide frozen or chilled components as part of ready-meals.