2. Introduction
๏ We freeze foods to extend their storage life by making them
more inert.
๏ A range of physical and biochemical reactions continues
however and many of these will be influenced when
storage conditions are altered.
๏ Major concern: microbiology of frozen foods since no
microorganisms grow below -10oC.
๏ The production of safe frozen foods requires the same
attention to good manufacturing practice (GMP) in the
case of fresh foods.
3.
4. ๏ The prediction of the shelf-life of frozen foods is
difficult because of many spoilage mechanisms
present in them.
๏ These include
๏ enzymatic deterioration,
๏ cell damage
๏ protein and starch interactions
๏ non-enzymatic browning
๏ water migration (both during freezing and storage),
๏ water re-crystallization
๏ solute crystallization
๏ oxidative deterioration