abstract
- © 2016 Elsevier Ltd. All rights reserved. Chilled foods are an important group on the food chain that involves vegetable and animal products, from very basic ingredients to finished goods. Common temperature during storage of chilled foods is usually below 5. °C. Some products must be kept chilled because they are from distant markets; others must be chilled after production to ensure that the microbial growth is delayed and the biochemical reactions on the product are controlled. From wild fish caught in remote locations to the famous ready-to-eat meals, several examples of chilled foods are discussed on this article, focussing on the changes during shelf life and the sensory characteristics. Biochemical changes and microbial risks are discussed for some chilled products as well as how some of these changes impact the sensory quality of the food.