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

Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven

Some factors affecting the quality of frozen foods.

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Some factors affecting the quality of frozen foods.