Applying quality concepts in frozen food development

Quality enhancement (QE) can increase the success rate of frozen food products introduced in the market, by stressing the importance of consumer acceptability and integration of research in product formulation. Relative importance of each food characteristic and the degree of acceptability by the consumers are crucial factors for the QE process. Frozen yoghurt should have good flavour and lack off-flavours. Rancid flavors in frozen fishes can be avoided by use of ascorbic acid. QE takes both external factors and sensory characteristics for the improvement of the food quality.