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Sustainable consumption using the example of food processing in a restaurant [Elektronski vir]Gričar, Sergej ; Sugar, VioletaWhile strategy is of great importance in the hospitality industry, this article is in regard to the process. Therefore, for the first time, this article examines how stuffed yellow peppers are frozen ... (congelé) and later served as a portion of hot food in restaurants. A sensory analysis was performed, and tasters were invited. Data were collected over three different periods that represented the duration of freezing. The results of the descriptive statistical analysis indicated that the evaluated frozen dishes exhibited degrees of sensory deterioration. The findings are critical to the restaurant business because recipes are often skipped, and the process depends solely on the chefs. The primary value added for management is that strict recipes could improve the cost and shelf life of meals prepared and then frozen in the restaurant by lowering the storage temperature or shortening the freezing time. Incidentally, such analysis should be a continuous development to reduce energy consumption and increase food quality. The consistent results first demonstrated a decreased mouthfeel of the sauce after the first month and, second, a higher stickiness after two months of freezing. In addition, the nutritional values of the dish were calculated using trademarked software.Source: Sustainability [Elektronski vir]. - ISSN 2071-1050 (Vol. 13, iss. 24, Dec. 2021, str.1-28)Type of material - e-articlePublish date - 2021Language - englishCOBISS.SI-ID - 90413059
Author
Gričar, Sergej |
Sugar, Violeta
Topics
učinkovitost |
gostinsko poslovanje |
senzorična analiza |
zmrznjena hrana |
kakovost |
efficiency |
restaurant business |
sensory analysis |
frozen food |
quality
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Database name | Field | Year |
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Gričar, Sergej | 36540 |
Sugar, Violeta |
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