Preservation of perishable foods by new quick-freezing methods

Abstract

Packaging of muscle-based foods has been a common practice since frozen foods were first exploited commercially. Like any other preservative technique, freezing muscle foods retards microbial growth and enzymatic activity, but also has implications for food quality. Ice crystal size represents a major concern because tissue damage can result in dripping losses during thawing. Recent advances in freezing techniques include methods for developing small ice crystals and modifying crystallization rates, such as high-pressure assisted freezing. Selecting appropriate freezing temperatures can contribute to extending shelf life, as can using packaging materials with selective permeability. The development of new synthetic packing materials has made it possible to package meat, poultry and seafood products more safely and attractively.