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.
Díaz et al. (Fri,) studied this question.