Frozen Food Texture | ScienceGate

Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage. The affecting factors (including nucleation temperature, freezing point, freezing rate, and temperature fluctuation) on the size, number, distribution, and shape of ice crystals are also elaborated in detail. Meanwhile, the corresponding technologies to control ice crystals have been developed based on these affecting factors to control the formation of ice crystals by inhibiting or inducing ice crystallization. In addition, the effects of ice crystals on the water, texture, and protein of aquatic products are comprehensively discussed, and the paper tries to describe their underlying mechanisms. This review can provide an understanding of ice crystallization in the aquatic products during freezing and contribute more clues for maintaining frozen food quality.

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Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

Foods ◽

10.3390/foods10040792 ◽

2021 ◽

Vol 10 (4) ◽

pp. 792

Author(s):

Kati Väkeväinen ◽

Noora Rinkinen ◽

Roosa-Maria Willman ◽

Jenni Lappi ◽

Kaisa Raninen ◽

...

Keyword(s):

Storage Time ◽

Physicochemical Characterization ◽

Consumer Preference ◽

Nutritional Composition ◽

Point Of View ◽

Raw Material ◽

Frozen Food ◽

High Viability ◽

Food Applications

Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.

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Effect of food texture and responsive feeding on food intake of infants aged 9–11 months, West Gojjam, Ethiopia

Cogent Food & Agriculture ◽

10.1080/23311932.2021.1924431 ◽

2021 ◽

Vol 7 (1) ◽

pp. 1924431

Author(s):

Mulubrhan Kahsay Atsbha

Keyword(s):

Food Intake ◽

Food Texture ◽

West Gojjam ◽

Effect Of Food

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Using consumer surveys to determine food sustainability

British Food Journal ◽

10.1108/bfj-09-2013-0242 ◽

2014 ◽

Vol 116 (7) ◽

pp. 1194-1204 ◽

Cited By ~ 25

Author(s):

Wayne Martindale

Keyword(s):

Food Service ◽

Food Preservation ◽

Frozen Foods ◽

Content Type ◽

Frozen Food ◽

Product Categories ◽

Fresh Food ◽

Consumer Surveys ◽

Meal Planning ◽

Assess Quality

Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

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