Background

Fresh cellular food materials including fruits and vegetables and animal tissues normally consist of fine organized cellular structures. Freezing is a common method to preserve the quality and safety of these cellular foods. However, the formation of ice crystals during food freezing may cause damage to the food microstructure, leading to the deterioration of food quality after thawing.

Scope and approach

This review offers current knowledge on freezing damage to cell structure of fresh cellular food materials. Effects of cell structure and water distribution on the texture and sensory properties of fresh cellular foods are presented. Mechanisms of cell structure damages caused by freezing are discussed. Novel methods to control the formation of ice crystals and preserve cell structures are also provided.

Key findings and conclusions

The quality of cellular foods after frozen-thawed is highly correlated with the integrity and viability of tissue cells. The formation of ice crystals, water migration and the inherent characteristics of cell structure are regarded as the main factors affecting the cell structure during freezing. For obtaining better quality of frozen products, further investigation and understanding on freezing damage to cell structure of fresh cellular foods is necessary. It is hoped that the current review will provide more information on improving frozen food quality for the frozen food industry.

中文翻译：

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冷冻对新鲜细胞食品原料细胞结构的影响：综述

背景

新鲜的多孔食物材料，包括水果，蔬菜和动物组织，通常由精细的组织细胞结构组成。冷冻是保持这些多孔食品质量和安全性的常用方法。但是，食品冷冻过​​程中冰晶的形成可能会损坏食品的微观结构，导致融化后食品质量下降。

范围和方法

这篇评论提供了有关冷冻损害新鲜细胞食物材料的细胞结构的最新知识。提出了细胞结构和水分分布对新鲜细胞食物质地和感官特性的影响。讨论了由冷冻引起的细胞结构破坏的机理。还提供了控制冰晶形成并保存细胞结构的新方法。

主要发现和结论

冷冻融化后的细胞食物的质量与组织细胞的完整性和生存能力高度相关。冰晶的形成，水的迁移和细胞结构的固有特性被认为是影响冷冻过程中细胞结构的主要因素。为了获得更好的冷冻产品质量，有必要进一步研究和了解冷冻对新鲜细胞食品细胞结构的损害。希望本次审查将提供更多有关改善冷冻食品行业冷冻食品质量的信息。