Evaluation methodology based on ice crystal morphology during freezing and storage of frozen foods and its evolution to actual operation

Abstract

Advancedtechnologies have been presentedfor optimum freezing andstorage conditions basedon the relationships between ice crystal morphology andfoodqualities such as color andsensory score. An improved methodusing cryo-adhesive film was proposedfor quick measurement of ice crystal size andshape in frozen foods. The formation of ice crystals couldmake products less appealing andaffect the sensory score of texture and palatability. Thus, relationships among freezing rate, ice crystal size, andcolor have been assessedquantitatively to investigate a temporary whitening effect on the surface of salmon fillets during freezing. Then, the size of ice crystals in frozen cookedrice was highly correlatedwith palatability score. Prediction methodologies for the optimum temperature conditions and inhibition temperature conditions of recrystallization to maintain the quality of frozen cookedrice have been proposedusing artificial neural network models basedon the size andfractal dimension of ice crystals. The quantitative analysis of ice crystals in foods provides useful information to demonstrate the effects on food quality and design practical models for optimum freezing and storage temperature conditions.