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The contribution of refrigeration to the quality of plant and halieutic products.

La contribution du froid à la qualité des produits végétaux et des produits halieutiques.

Author(s) : BOISSEAU P.

Summary

The nature of ionization and refrigeration is basically different. Refrigeration is a stabilization process which cannot restore the lost quality of a food: its action is bacteriostatic and non bactericidal; but the organoleptic properties of perishable foods do not undergo important alterations. Ionization has a real bactericidal effect; the risks of organoleptic changes cannot be neglected. On the other hand, ionizing treatments and refrigeration have the same physical aspect. Their individual effects complement one another and permit an addition to or a synergy between these effects. The combined processes should be developed precisely for each food to extend storage life and at the same time, guarantee satisfactory nutritional and organoleptic properties.

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Details

  • Original title: La contribution du froid à la qualité des produits végétaux et des produits halieutiques.
  • Record ID : 1993-3330
  • Languages: French
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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