Behavior of the parameters of the quality of ground beef lasagna stored at freezing conditions
DOI:
https://doi.org/10.5281/zenodo.18294174Keywords:
lasagna, quality, freezing, stability, unacceptabilityAbstract
The production of filled pasta dishes, such as lasagna, at UEB Catering Habana is considered viable due to access to raw materials available on the domestic market, allowing the product to be offered at competitive prices to both airlines and airport food service providers. Post-production freezing offers an operational advantage by ensuring a longer shelf life and enabling faster service to consumers; however, this process can affect certain product quality parameters. In this context, the objective of this study was to evaluate the behavior of quality parameters in ground beef lasagna during frozen storage at -18 °C. To this end, physicochemical, microbiological, and sensory indicators of the finished product were analyzed throughout the storage period. The results showed that, in general, the lasagna met the established quality standards, with only variations in texture and an increase in pH observed after 15 days of storage. These changes did not lead to a loss of product acceptability.
Downloads
References
Díaz, R. (2009). Conservación de los Alimentos. La Habana. Félix Varela.
Doyle, M. P., Diez-Gonzalez, F., & Hill, C. (Eds.). (2019). Food microbiology: Fundamentals and frontiers (4th ed.). ASM Press. https://doi.org/10.1128/9781555819972
EFSA Scientific Committee, More, S., Bampidis, V., Benford, D., Bragard, C., Halldorsson, T., Hernandez-Jerez, A., Bennekou, S. H., Koutsoumanis, K., Lambre, C., Machera, K., Naegeli, H., Nielsen, S., Schlatter, J., Schrenk, D., Silano, V. (deceased), Turck, D., Younes, M., Castenmiller, J., Chaudhry, Q., Cubadda, F., Franz, R., Gott, D., Mast, J., Mortensen, A., Oomen, A. G., Weigel, S., Barthelemy, E., Rincon, A., Tarazona, J., & Schoonjans, R. (2021). Guidance on technical requirements for regulated food and feed product applications to establish the presence of small particles including nanoparticles. EFSA Journal 2021;19(8), 6769, 48 pp. https://doi.org/10.2903/j.efsa.2021.6769
Fellows, P. J. (2022). Food processing technology: Principles and practice (5th ed.). Woodhead Publishing.
Food and Agriculture Organization of the United Nations (FAO). (2017). Food safety risk management. Evidence-informed policies and decisions. FAO guidance materials. Food and Agriculture Organization of the United Nations. https://openknowledge.fao.org/server/api/core/bitstreams/58107321-1049-4897-85cc-621a4f4ad986/content
Gallardo, W. D., & García, M. A. (2024). Junk food: analysis of risks, benefits, and social perception. Journal of Food Science and Gastronomy, 2(1), 26-34. https://doi.org/10.5281/zenodo.13996283
Hussain, M. A., Li, L., Kalu, A., Wu, X., & Naumovski, N. (2025). Sustainable Food Security and Nutritional Challenges. Sustainability, 17(3), 874. https://doi.org/10.3390/su17030874
International Civil Aviation Organization (ICAO). (2022). Manual on civil aviation catering services (Doc 10158). International Civil Aviation Organization. https://www.icao.int/capsca/icao-manuals
James, S. J., James, C., & Evans, J. A. (2006). Modelling of food transportation systems – a review. International Journal of Refrigeration, 29(6), 947–957. https://doi.org/10.1016/j.ijrefrig.2006.03.017)
Kanwal, N., Zhang, M., Zeb, M., Hussain, M., & Wang, D. (2025). Revolutionizing food safety in the airline industry: AI-powered smart solutions. Trends in Food Science & Technology, 159, 104970. https://doi.org/10.1016/j.tifs.2025.104970
McMullan, R., Edwards, P. J., Kelly, M. J., Millar, B. C., Rooney, P. J., & Moore, J. E. (2007). Food-poisoning and commercial air travel. Travel Medicine and Infectious Disease, 5(5), 276–286. https://doi.org/10.1016/j.tmaid.2007.06.002
NC ISO 8589. (2010). Análisis sensorial. Directivas generales para el diseño de los locales de evaluación. Cuba.
NC-79-06. (1981). Determinación de la acidez total. Cuba.
NC-ISO 1842. (2001). Productos de frutas y vegetales. Determinación del pH. Cuba.
Wandelt, S., Antoniou, C., Birolini, S., Delahaye, D., Dresner, M., Fu, X., Gössling, S., Hong, S.-J., Odoni, A. R., Zanin, M., Zhang, A., Zhang, H., Zhang, Y., & Sun, X. (2024). Status quo and challenges in air transport management research. Journal of the Air Transport Research Society, 2, 100014. https://doi.org/10.1016/j.jatrs.2024.100014
Published
Data Availability Statement
The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.
Issue
Section
License
Copyright (c) 2026 Yurisley Díaz, Azani Feito (Author)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
How to Cite
