The Effect of Age, Preparation Method, Storage Time, and Storage Temperature on the Palatability and Fatty Acids of Freeze-dried Pheasant

Abstract

Freeze-dehydration is a relatively new method being used in food preservation. Dehydration of food is an ancient procedure, but the freezing of food has come into common use since the turn of the century. The combined procedure of freezing and dehydration is a new innovation. Most of the work on freeze-dehydration has been done within the last two decades. Freeze-dehydration is a process in which the foodstuff is frozen; while still in the frozen state, the moisture is withdrawn under vacuum. An advantage of this method of processing is that the moisture content of the foodstuff can be reduced to less than 1 percent but the product still retains its original structure. According to Goldblith et. al. (1963), there are many problems to be solved just as there were when thermal processing and freezing preservation became a reality. Freeze-dehydration is a costly process. Goldblith et. al. (1963) stated, Raw material of optimum quality is of prime importance in freeze-dehydration to produce foods of long storage life and high quality. Two undesirable qualities of freeze-dried foods are poor texture and adverse or weakness of flavor. Much of the adverse flavor is caused by lipid oxidation. It is therefore the purpose of this study to try to determine the effect age, preparation method, storage time, and storage temperature would have on the palatability and fatty acids of freeze-dried pheasant