SUMMARY— During an 8-week storage period of bovine muscle at −4°C, the total extractable protein content dropped from 91 to 51%. This decline, accompanied by a decrease in water-binding capacity of muscle, was primarily caused by the insolubilization of both sarcoplasmic proteins and actomyosin. The increase in the free fatty acid content from about 1.6 to 9.1% over the 8-week period may be attributed to phospholipid hydrolysis. The TBA number rose progressively throughout the entire storage period while the peroxide value increased to a maximum in 2 weeks of storage and then decreased to a constant value of 7.

Chemical deterioration of frozen bovine muscle at -4°C.

Publisher Summary This chapter cites a great many occurrences associated with the freezing, storage, and thawing of foods. To understand how the freezing process brings about changes in food systems, thorough knowledge is needed of the characteristics and interrelationships of food constituents. The chapter presents the general classification and characteristics of food systems that will provide a logical basis for evaluating detailed changes in specific food systems. Food systems are divided into two major groups: gross intact tissue systems and small-particle systems. Small particle systems are further subdivided into dispersions and undispersed solids. The chapter briefly illustrates some changes in selected food systems resulting from the freezing process. An attempt has been made to draw some general conclusions concerning the possible means by which food deteriorates during the entire freezing process (freezing, frozen storage, thawing) and each phase of the freezing process is considered separately. The removal of heat energy from foods being frozen has two basic effects: a decrease in temperature and a change of state from water to ice. During the freezing of any complex material, these two consequences of heat removal are inseparable. However, it is of theoretical interest to determine how the consequences of a decrease in temperature with a change of state of water to ice compare with the consequences of the same decrease in temperature with no change of state. This approach enables the causes of freezing damage to be determined more accurately. The chapter briefly reviews the technological aspects of the frozen food industry. The three most common types of freezing systems are air blast (gaseous coolant), indirect contact (solid coolant), and direct immersion (liquid coolant). Each type possesses certain advantages and disadvantages.

Fundamentals of Low-Temperature Food Preservation

The handling, storage, and preservation of food often involves changes in nutritive value, most of which are undesirable. The freezing process (prefreezing treatments, freezing, frozen storage, and thawing), if properly conducted, is generally regarded as the best method of long-term food preservation when judged on the basis of retention of sensory attributes and nutrients. The freezing process is, however, not perfect, as is apparent from the fact that substantial amounts of the more labile nutrients can be lost. Vitamin losses during freezing preservation vary greatly depending on the food, the package, and the conditions of processing and storage. Losses of nutrients can result from physical separation (e.g., peeling and trimming during the prefreezing period, or exudate loss during thawing), leaching (especially during blanching), or chemical degradation. The seriousness of these losses depends on the nutrient (whether it is abundant or meager in the average diet), and on the particular food item (whether it generally supplies a major or a minor amount of the nutrient in question).

Effects of Freeze Preservation on Nutrients

The Effect of Liquid Nitrogen Freezing on the Taste, Tenderness and Keeping Qualities of Dressed Turkey

In general, the dry matter content (as indicated by specific gravity) of Katahdin potatoes grown on seven different soils in 1955 and 1956 was sometimes increased by phosphorus, slightly decreased by nitrogen, and consistently decreased by potassium chloride fertilizer applications. On the other hand, the consumer preference index (based on a sensory evaluation of the texture, flavour and colour of the cooked tubers by a panel of three judges) was increased by both phosphorus and potassium chloride applications and was variable for nitrogen. Because potato cooking quality is the summary effect of the texture, flavour and colour of the cooked product, the consumer preference index should be a better measure of this quality than the dry matter content, which refers only to the textural component. The differences, i.e. increases or decreases in dry matter content or consumer preference index due to fertilizer treatment, were small in relation to those associated with differences in soils and weather. However...

Influence of nitrogen, phosphorus and potassium on the cooking quality of potatoes

The Effect of Type of Scald and Wrap on the Market Quality of Frozen Poultry

Some factors affecting the quality of frozen foods.

Three lots of mature potatoes of different variety and location were studied to obtain information on the quality on the cooked product by pressure cooking of pared whole and pared sliced potatoes. Three specific gravity groups of each lot were used. Dry matter of the raw and cooked samples was determined and the quality of the cooked products was scored by a palatability panel of five trained judges.

Quality of pressure-cooked potatoes

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The Effect of Type of Scald and Wrap on the Market Quality of Frozen Poultry

Some factors affecting the quality of frozen foods.

Quality of pressure-cooked potatoes