ABSTRACT
Food quality depends on a combination of intrinsic factors (food composition and structure) and extrinsic (environmental) factors (1), which are inevitably altered during food processing. Clearly, the food processing industry aims to enhance quality, in terms of palatability and digestibility (2). However a number of less obvious negative changes can also result, such as a reduction in sensory and nutritional quality. One of the main factors responsible for such negative changes in the quality of processed foods is exposure to extreme temperatures (3). In response to this food quality issue and the increasing consumer demand for freshlike convenience food, there has been considerable interest in the use of minimally processed chilled foods. These foods attempt to reconcile many contradictory consumer demands, for high organoleptic and nutritional quality (freshness), extended durability, safety, exclusion of preservatives, and environmentally friendly packaging (3-5).
