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CHEMICAL CHANGES DURING FREEZING AND FREEZE-DRYING OF FOODSTUFFS OF ANIMAL ORIGIN.

Author(s) : BAILEY A. J.

Summary

THE ULTRARAPID FREEZING OF MUSCLE RESULTS IN ICE-CRYSTAL FORMATION BOTH INTRA-AND EXTRACELLULARLY OF SUCH SMALL DIMENSIONS THAT DAMAGE TO THE TISSUES IS NEGLIGIBLE. THE SLOW FREEZING RATES OF COMMERCIAL PRACTICE RESULT IN LARGE ICE CRYSTAL FORMATION EXTRACELLULARLY. THE LONG, COLUMNAR ICE CRYSTALS ARE CAPABLE OF DAMAGING THE TISSUE MEMBRANES. THE CONCENTRATION OF SOLUTES IN THE UNFROZEN WATER SURROUNDING THE PROTEINS CAUSES EXTENSIVE DEGRADATION. BOTH THESE DELETERIOUS EFFECTS OF FREEZING LEAD TO LOSS OF FLUID FROM THE MEAT ON THAWING. HOWEVER, IT IS GENERALLY AGREED THAT APART FROM THE ECONOMIC LOSS DUE TO THE DRIP, UNDER CONTROLLED CONDITIONS THE TISSUE DAMAGE CAUSED BY FREEZINGDOES NOT HAVE A SIGNIFICANT EFFECT ON THE EATING QUALITY OF MEAT. FREEZE-DRYING OF MEAT IS A MILD PROCEDURE, BUT THE STRIPPING OF BOUND WATER FROM THE PROTEINS CAN LEAD TO EXTENSIVE DENATURATION OF THE MYOFIBRILLAR PROTEINS AND RESULTS IN A < E-DRYING CAN PROVIDE VERY PALATABLE AND NUTRITIONAL MEAT.

Details

  • Original title: CHEMICAL CHANGES DURING FREEZING AND FREEZE-DRYING OF FOODSTUFFS OF ANIMAL ORIGIN.
  • Record ID : 1990-2171
  • Languages: English
  • Publication date: 1989/07/06
  • Source: Source: Proc. IVth int. Sch. Cryobiol. Freeze-drying, Borovets
    L129-L132; 36 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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