title: Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream.
abstract: The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at -18℃. When ice cream samples were stored at -50℃ or -70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at -18℃ for 52 wk. However, for storage temperatures of -50℃ and -70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (-50℃ and -70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (-18℃ and -30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to-50℃. No significant beneficial effect of -70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of -50℃ to preserve the quality attributes of premium ice cream.
authors.affiliation: Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Korea.
authors.forename: Sung Hee
authors.initials: SH
authors.lastname: Park
authors.affiliation: Department of Bioindustrial Technologies, Konkuk University, Seoul 05029, Korea.
authors.forename: Yeon-Ji
authors.initials: YJ
authors.lastname: Jo
authors.affiliation: Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea.
authors.forename: Ji-Yeon
authors.initials: JY
authors.lastname: Chun
authors.affiliation: Department of Food Science and Technology, Sejong University, Seoul 05006, Korea.
authors.forename: Geun-Pyo
authors.initials: GP
authors.lastname: Hong
authors.affiliation: Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea.
authors.forename: Munkhtugs
authors.initials: M
authors.lastname: Davaatseren
authors.affiliation: Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea.
authors.forename: Mi-Jung
authors.initials: MJ
authors.lastname: Choi
keywords: air cell size; crystal size; ice cream; ice cream qualities; storage temperature