Quality in Frozen FoodMarilyn 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 |
413 | |
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 |
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 |
475 | |
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Expressions et termes fréquents
activity Agric analysis antifreeze proteins antioxidants ascorbic acid attributes beef Biochem Calvelo carotenoid cell changes chemical coating color components concentration consumer cooked cryoprotectants decrease deterioration drip loss edible effect enzymes equation Erickson evaluation factors fatty acids Fennema film fish flavonoids flavor Food Chem food product Food Sci Food Technol formation freeze-cracking freeze-thaw freezer freezing and thawing freezing point freezing process freezing rate frozen foods frozen products frozen storage function glass transition growth heat transfer hydroperoxides ice crystals increase influence inhibition kinetics Labuza lipid oxidation lipoxygenase liquid maltodextrins measured meat mechanism membrane methods microbial microorganisms moisture loss muscle myofibrillar myosin nucleation occur oxygen packaging peroxidation phase phospholipids pork prediction properties radical rancidity reactions recrystallization retail samples sensory shelf shelf-life sodium lactate solubility solution specific stability storage temperature stored structure sucrose surface surimi techniques texture thermal tion tissue tocopherol unfrozen vegetables