Review on identification, underlying mechanisms and evaluation of freezing damage

• Although freezing is known as the best method of food preservation, physical and chemical changes that occur to the cellular structure during processing and storage may damage the quality of food products. Most freeze damages are associated with ice crystal morphology (size, number, shape and distribution) which in turn affects the microstructure of the frozen food. Therefore, the evaluation of frozen food microstructure provides opportunities for monitoring the ice crystal morphology and also identifies freeze damage at cellular level which can be linked with the final quality of frozen food products. In this review, the most important physical damages that occur during freezing and storage of food matrices are described. In addition, methods for evaluating and observing the morphology of ice crystals and microstructure of frozen food stuffs are comprehensively discussed. An understanding of the freeze damage and their relationship with ice crystal morphology can contribute to the improvement of the freezing process as well as to the frozen product quality.

Nyckelord

Cryoconcentration

Freeze burn

Freeze damage

Mechanical damage

Microscopy

Recrystallization

Crystallization

Damage detection

Food preservation

Food products

Freezing

Ice

Microscopic examination

Microstructure

Morphology

Thermal processing (foods)

Cellular levels

Cellular structure

Chemical change

Freezing process

Mechanical damages

Physical damages

Food storage

Publikations- och innehållstyp

ref (ämneskategori)

art (ämneskategori)