Freeze-preserving

Campbell (6) was perhaps the first to investigate the relationship between tenderometer values for raw peas and the texture characteristics of collateral samples after freezing and cooking. A high degree of correlation was observed. The investigations of Nielsen and co-workers (31) indicate the usefulness of the instrument for estimation of maturity in peas intended for freezing preservation. In order to secure consistent and reproducible results, the instrument requires standardization and calibration, and the measurements must be made under standardized conditions of temperature and interval after harvest. 

Tressler, D.K., van Arsdel, W.B. and Copley, M.J., (eds.). The freezing preservation of foods, volume 1, principles of refrigeration equipment for food freezing refrigerating and transporting frozen foods, 4 ed., AVI, Westport, Connecticut, 1968. 

Freezing Preservation. The rate of loss of color, flavor, texture, and nutrients, the growth of microbes, and the aclivity of enzymes and other life forms are all functions of temperature Thus lower storage temperatures prolong the useful life of foods. 

Freeze-preserving is an across-the-board operation in the food industry of countries with advanced technology There arc relatively few foods—vegetables, fruits, fish, poultry, and meat—that cannot be frozen with reasonable success. 

The idea that vitrification of cellular water will have a significant impact on freeze preservation of cells was first advocated by Dr. Luyet and his group [29]. However, research on the preservation of living materials with virtual vitrification involved great difficulties. Recently, improvements in cryomicroscopy have enabled investigations on effects of vitrification and devitrification of living cells. 

Attention must be paid also to sample preservation to avoid perturbing the distribution of mercury compounds in the sample (Horvat 1996). The preservation of aqueous samples is often accomplished using acidification. However, suspended matter must be removed prior to acidification and dimethylmercury and Hg(0) have to be removed or else conversion of these species into methylmercury and mercury(II) can occur (Horvat 1996). For solid matrices, the preservation method of choice is freezing (Bloom 1993). Freezing preserves all major mercury species indefinitely, although coagulation will occur for sediments thus making it difficult to obtain representative subsamples of the sediment for... 

Freezing. The literature on the freezing preservation of foods is also widely scattered. Much of it is in journals devoted to special food fields or to refrigeration. Among the important texts are Tressler and Evers, Freezing Preservation of Foods and Refrigerating Data Book—Applications Volume. Food Industries has published a large number of articles on this topic and has made several surveys of the field. 

Tressler s Marine Products of Commerce is the most comprehensive text in this field. Among the more important journals are Fishing Gazette and Pacific Fisherman which issue important yearbooks. Much information concerning fish and fish products is also found in articles and books on the freezing preservation of foods and on the spoilage of foods. 

In the field of frozen food, the book by Tressler and Evers, The Freezing Preservation of Foods, and for dehydrated foods, Von Loesecke s Drying and Dehydration of Foods are valuable references. 

Natl. Canners Assoc., Bull. 30-L (1948). Processes for Low-Acid Canned Foods in Glass Containers. Tressler, D. K., and Evers, C. F., Freezing Preservation of Foods, New York, Avi Publishing Co.,... 

Anderson, J. O. Nath, J. The Effects of Freeze Preservation on Some... 

Cryoprotective Compounds. Cryoprotective effects of sugars, polyalcohols, and compounds of other families have been known since the 1940s. Many works on those effects have been reported in the fields of freezing preservation of blood, microorganisms, etc., but this review will deal with only the works on fish muscle proteins. 

CHAPTER 2. THERMAL PROPERTIES OF FOODS. FROM THE FREEZING PRESERVATION OF FOODS. VOLUME 2. 

Tice, D.A., Zerbino, V.R., Isom, O.W., Cunningham, J.N., Engelman, R.M., 1976. Coronary artery bypass witb freeze-preserved saphenous vein allografts. J. Thorac. Cardiovasc. Surg. 71 (3), 378-382. 

Klose, A. A., Hanson, H. L., and Lineweaver, H. 1950. The freezing preservation of turkey meat steaks. Food Technol. 4, 71. 

Anon. 1945. Commercial preparation and freezing preservation of sliced apples. V. S. 

Guadagni, D. G. 1949. Sirup treatment of apple slices for freezing preservation. Food... 

---