食品保鲜技术Chapter 7 Freezing概要1.pptVIP

Chapter 7 Food Preservation by Freezing Outline 7.1 Introduction 7.2 Mechanism of Preservation by Freezing 7.3 Quality of frozen foods 7.1 Introduction History China Greece and Roma 1930s Nowadays Well known preservation method Frozen foods grown in number variety Quality of frozen foods 7.2 Mechanism of Preservation by Freezing Slows down, not stop physical biochemical reactions Slow change in sensory quality during storage, not objectionable Loss of quality of frozen foods depends on storage T time 7.2.1 Effect of Freezing on Microorganism Maximum recommended storage temperature -9 and -12oC Viable microbial population death 10-60% 1. Sensitivity of Microorganism to Freezing G- less resistant than G+ Nonsprouting rods spherical bacteria most resistant Bacterial spores unaffected Clostridium, Bacillus Bacteria in stationary phase more resistant than log phase 2. Damage to Micros by Freezing Osmotic damage Extracellular ice form, extracellular solute concentration increase Intracellular water migration Cell shrinkage membrane damage Solute-induced damage Structural damage Ice form Damage organelle membrane structure of cell Enzyme systems released 3. Site of Damage to Bacterial Cells During Freezing Principal site: membrane Rapid cooling lipid crystallization Slow freezing Outer and cytoplasmic membrane separate, outer membrane split off Leakage of internal cell materials 7.2.2 Effect of Low Temperature on enzyme Enzyme action slowed but not stopped Not inactivated, enzymes can cause color, flavor changes loss of nutrients during storage Frozen vegetables subjected to blanching Inactivate various enzymes 75–95 oC, 1–10 min 7.3 Quality of Frozen Foods 7.3.1 Freezing Rate Quality Fast freezing produce better quality frozen food than slow freezing Less cell dehydration Less breakage of cell walls Less textural damage 2. Freezing Crack Volume expansion Formation of ice Empty space in microstructure Internal stress Crust f