SOP: Standard Cooking of Quick Frozen Vegetables for Sensory Evaluation

GIFSQ — Global Institute for Food Safety & Quality

Principle

A standardised cooking procedure is used for the purposes of analysis and assessing the organoleptic quality characteristics of quick frozen vegetables; it is generally applicable to all quick frozen vegetables. Because of variety, maturity, piece size, pretreatments and the freezing process, cooking time is reduced to a third or to a half as compared to fresh vegetable.

Apparatus required

• 2-litre saucepan
• Tray

Sample preparation

Use approximately 225 g of the frozen product.

Procedure

Place approximately 225 g of the frozen product in a 2-litre saucepan containing about 180 ml of boiling water

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Bring rapidly to a boil and continue to heat sufficiently to maintain a ‘rolling boil’; note the cooking time from the moment the water returns to the boil after the vegetable is added

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During cooking, keep a reasonably tight-fitting cover on the pan to avoid excess loss of moisture

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Continue the cooking for the period of time specified in the directions on the package label

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At the end of the cooking period, decant any excess water and place the cooked product on a tray

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Allow to cool sufficiently to permit testing, and make the required organoleptic tests

Precautions

• Note the cooking time from the moment the water returns to the boil after the vegetable is added, not from the time the vegetable is put in.
• For laboratory testing, use seasonings sparingly or not at all, as they may mask undesirable flavours.

References

Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edition. Codex Alimentarius Commission, Recommended International Standard Procedures for Cooking of Quick Frozen Vegetables, CAC/RM 32/33-1970, FAO/WHO.