Quality in Frozen Food

Couverture
Marilyn C. Erickson, Yen-Con Hung
Springer Science & Business Media, 30 nov. 1997 - 484 pages
Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.
 

Table des matières

Freezing Systems
xxiii
13 Future Trends in Food Freezing Processes
5
Overview of PhysicalChemical Aspects of Freezing
6
22 The Physical Chemistry of the Freezing Process
7
23 Phase Change
13
24 Freezing Rate Definitions and Effects
18
25 Freezing Damage
19
26 Changes during Frozen Storage
20
127 Summary
252
Edible Coatings and Films
260
132 Materials and Their Properties
261
133 Applications
263
134 Future Work
269
Product Composition and the Quality of Frozen Foods
271
142 Comparative Aspects of Food Tissues
272
143 Fruits and Vegetables
273

27 Control Factors That Influence Freezing Systems
21
29 Thawing
22
Measurement and Interpretation of the Glass Transition in Frozen Foods
25
33 Measurement of the Glass Transition
29
34 Interpretation of the Glass Transition
39
35 Conclusions
42
Modeling of Food Freezing
47
43 Properties of Frozen Foods
49
44 Prediction of Freezing Time in Foods
54
45 Summary
58
Quality Losses Associated with Frozen Foods
61
Moisture Migration and Ice Recrystallization in Frozen Foods
63
52 Water in Food at Low Temperature
64
53 Moisture Loss by Evaporation or Sublimation
65
54 Moisture Absorption and Redistribution
76
55 Ice Recrystallization
77
56 Drip Loss
80
57 Conclusion
83
FreezeCracking
88
62 FreezeCracking
89
64 Detection of FreezeCracking
90
66 Predicting a Foods FreezeCracking Susceptibility
91
67 Modeling the Development of FreezeCracking
93
69 Summary
95
Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities
97
73 Hydrolytic Enzymes and Their Effect on Quality
99
74 Summary
104
Protein Denaturation and Functionality Losses
107
82 Mechanisms of FreezeInduced Protein Changes
108
83 Major FreezeInduced Protein Changes
112
84 Protein Functionality Changes
120
85 Preservation of Protein Functionality through Preventing Protein Denaturation
130
Lipid Oxidation Flavor and Nutritional Quality Deterioration in Frozen Foods
137
92 Influence of Physical Properties on Lipid Oxidation
138
93 Influence of Chemical Composition on Lipid Oxidation
141
94 Consequences of Lipid Oxidation
150
Relationship of FrozenFood Quality to Microbial Survival
170
102 Effects of Freezing on Microorganisms
171
103 Effects of Freezing Rate and Storage Temperature
173
104 Effects of Thawing on Microorganisms
174
105 Variations in Microbial Tolerance to Freezing
175
106 Detrimental Aspects of Microbial Tolerance to Freezing
177
107 Beneficial Aspects of Microbial Tolerance to Freezing
179
108 Effects of Frozen Substrate Composition
180
109 Effects of Prefreezing Treatments of Food
182
Techniques to Minimize Quality Losses
191
Cryoprotectants for Improving FrozenFood Quality
193
112 Solute Exclusion from Protein Surfaces
195
113 Ligand Binding
198
114 Antioxidants
199
116 Decreased Molecular Mobility and Enhanced Glass Formation
201
117 Enhanced Heterogeneous Ice Nucleation
204
118 Inhibition of Ice Crystallization and Recrystallization
205
A Model for Food Cryoprotectant Study
209
1110 Conclusions
219
Antioxidants and Their Application to Frozen Foods
229
123 Environmental Impact on Antioxidant Effectiveness
234
124 Source of Antioxidants
235
126 Response of Frozen Foods to Antioxidant Applications
239
144 Eggs
278
145 Milk
279
146 Food Myosystems
280
147 Conclusions
285
Role of Packaging in Quality Preservation of Frozen Foods
292
153 FrozenFood Packages
293
154 Influence of Package Parameters on Quality
296
155 Quality Changes in Frozen Foods Associated with Packaging
298
156 Mathematical Models
301
157 Conclusions
302
Monitoring of Quality in Frozen Foods
307
Physical and Ultrastructural Measurements
309
164 Texture
315
165 Juiciness
321
166 Ultrastructural Evaluation
322
167 Conclusions
332
Chemical Measurements of Frozen Foods
336
173 Types of Analysis
340
174 Conclusion
348
Sensory Evaluation Methods to Measure Quality of Frozen Food
353
182 Strategic Approach to Product Development
354
183 Applications of Affective Tests in the Product Cycle
356
185 Product Characterization
367
186 Modeling of Consumer Acceptance
369
187 Summary and Conclusion
370
ShelfLife Testing Procedures and Prediction Methods
373
192 Modeling of Quality Deterioration
374
Overall Aspects
385
194 Challenge Study
395
195 Accelerated ShelfLife Testing
397
196 Confirmatory Storage Study
401
197 Ongoing ShelfLife Monitoring
404
198 Conclusions
408
Strategies to Ensure Frozen Product Quality Today and Tomorrow
413
Consumer Acceptance of Frozen Foods
415
204 Consumer Education
419
205 Future Trends
420
Marketing Frozen Foods
422
212 Early Marketing and Infrastructure Development 19291947
425
213 Market Expansion and Infrastructure Maturity 19481970
427
214 Product Segmentation and Proliferation 1971Present
431
215 Summary and Conclusions
435
Total Quality Management for the FrozenFood Industry
438
223 Continuous Improvement of All Processes
443
224 Increasing Value to Customers
446
225 Summary
452
TQMSuccess or Failure?
453
Quality Enhancement
456
233 QE Has Four Operational Modes
458
234 Qualitative Research Offers Detailed Insights into Consumer Attitudes
459
235 Focus Groups Can Give InDepth Information on Consumer Attitudes
460
236 Consumer Attitudes Should Be Translated into Objective Measures of Quality
461
237 Alternative Methods for Measuring Consumer Responses Are Timely
462
238 Statistical Methods Currently Applied to Consumer Data Have Limitations
463
2310 Examples Employing the Quality Enhancement Concept
464
2311 A Final Perspective
469
Index
475
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