Modern approaches for ensuring the safety and integrity of frozen foods: an overview

Abstract

To extend the shelf life and preserve the quality of perishable foods, various preservation and/or processing techniques have been developed. One of the most widely used methods is freezing and frozen storage. Still, traditional freezing techniques have the disadvantages of limited effectiveness, the formation of uneven ice crystals, and drip loss, which may result in food quality deterioration. Different types of advanced packaging and novel techniques are employed, such as innovative vacuum packaging, Titanium dioxide (TiO2) based active packaging, Low-Density Polyethylene (LDPE) and Polyvinyl Chloride (PVC) films, ultrasonication, pulse electric field pre-treatment, glass transition temperature regulation, osmotic pre-treatment, hurdle technology, irradiation, and antifreeze protein pre-treatment respectively. This review thoroughly examined recently developed advanced packaging and novel techniques for freezing and pre-treatment frozen products. Though novel freezing techniques are effective for quality purposes, these also reduce energy consumption, which may be considered a significant topic for future study.