Preservation additives freezing

The optimum pH for meat depends on the purpose for which it is intended. Fresh meat should be at the upper end of the normal pH range if it is to be preserved by freezing, since the reaction between myoglobin and unsaturated fat is inhibited in this range (see table V) and both discoloration and also fat oxidation are retarded. In addition, drip losses are minimized (Sair and Cook, 1938). 

Degobbis [60] studied the storage of seawater samples for ammonia determination. The effects of freezing, filtration, addition of preservatives, and type of container on the concentration of ammonium ions in samples stored for up to a few weeks were investigated. Both rapid and slow freezing were equally effective in stabilising ammonium ion concentration, and the addition of phenol as a preservative was effective in stabilising non-frozen samples for up to two weeks. 

These potent natural toxins are tasteless and odorless, and contaminated seafood appears to be completely normal. They are not destroyed by cooking or by food preservation (e.g., freezing, drying, or salting). In addition, these toxins are refractory to the action of human digestive enzymes, and there are no antidotes against their biological activity (Schantz, 1973). 

There are stability problems in urines stored for analysis. Fifty percent of delta-aminolevulinic acid was lost in specimens stored without preservative and exposed to light for 24 hours (V3). The loss increased to 80% in 48 hours, 85% in 72 hours, and 95% in 2 weeks. However, the same specimens acidified with tartaric acid and stored in the dark lost 2% of the aminolevulinic acid in 72 hours and 6% in 2 weeks (V3). The destruction of catecholamines collected in nonacidified urine specimens is well documented (Cll). Urinary acid phosphatase was destroyed on freezing (S15). The effect was related to increasing salt concentration during freezing and was prevented by the addition of albumin (S15). 

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