Review on identification, underlying mechanisms and evaluation of freezing damage. (August 2019)

• Record Type: Journal Article
• Authors: Dalvi-Isfahan, Mohsen; Jha, Piyush Kumar; Tavakoli, Javad; Daraei-Garmakhany, Amir; Xanthakis, Epameinondas; Le-Bail, Alain
• Is Part Of: Journal of food engineering. Volume 255(2019)
• Page Start: 50
• Page End: 60
• Publication Date: 2019-08
• Subjects: Freeze damage -- Microscopy -- Cryoconcentration -- Mechanical damage -- Freeze burn -- Recrystallization; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2019.03.011
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Although freezing is known as the best method of food preservation, physical and chemical changes that occur to the cellular structure during processing and storage may damage the quality of food products. Most freeze damages are associated with ice crystal morphology (size, number, shape and distribution) which in turn affects the microstructure of the frozen food. Therefore, the evaluation of frozen food microstructure provides opportunities for monitoring the ice crystal morphology and also identifies freeze damage at cellular level which can be linked with the final quality of frozen food products. In this review, the most important physical damages that occur during freezing and storage of food matrices are described. In addition, methods for evaluating and observing the morphology of ice crystals and microstructure of frozen food stuffs are comprehensively discussed. An understanding of the freeze damage and their relationship with ice crystal morphology can contribute to the improvement of the freezing process as well as to the frozen product quality. Highlights: The main physical deteriorative changes that occur during freezing process are investigated. Various analytical tools to determine the effects of freezing damages on food microstructure are assessed. The ice crystals morphology have great impact on frozen food quality. Evaluating frozen food microstructure, may lead to improvements in quality of frozen product.