Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Freezing is one of the most widespread used preservation methods for meats including fish
meat. Traditional freezing methods such as air blast freezing and cryogenic freezing could …

Background: Freezing is one of the most common methods for preserving meat and meat
products. Ice crystals are a key factor in the quality of frozen meat and meat products …

Background Stability of food is a great challenge that encompasses the interaction among
the constituents, processing conditions and thermal history. The frozen storage of food …

Freezing has a long history as an effective food preservation method, but traditional freezing
technologies have quality limitations, such as the potential for water loss and/or shrinkage …

Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …

Freezing is a very well-established food preservation process that produces high quality
nutritious foods with a long storage life. However, freezing is not suitable for all foods, and …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

Frozen storage is most widely adopted preservation method to maintain food freshness and
nutritional attributes. However, at low temperature, food is prone to chemical changes such …

Market demand for affordable frozen foods has grown due to changes in consumer lifestyle.
The quality of frozen food must be maintained throughout production, storage, transport, and …