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Effects of Freeze Preservation on Nutrients

  • Chapter
Nutritional Evaluation of Food Processing

Abstract

The handling, storage, and preservation of food often involves changes in nutritive value, most of which are undesirable. The freezing process (prefreezing treatments, freezing, frozen storage, and thawing), if properly conducted, is generally regarded as the best method of long-term food preservation when judged on the basis of retention of sensory attributes and nutrients. The freezing process is, however, not perfect, as is apparent from the fact that substantial amounts of the more labile nutrients can be lost. Vitamin losses during freezing preservation vary greatly depending on the food, the package, and the conditions of processing and storage. Losses of nutrients can result from physical separation (e.g., peeling and trimming during the prefreezing period, or exudate loss during thawing), leaching (especially during blanching), or chemical degradation. The seriousness of these losses depends on the nutrient (whether it is abundant or meager in the average diet), and on the particular food item (whether it generally supplies a major or a minor amount of the nutrient in question).

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Authors
  1. Owen Fennema
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Editors and Affiliations

  1. Department of Food Science, Rutgers University, New Brunwick, New Jersey, USA

    Endel Karmas

  2. Department of Nutritional Biochemistry, Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    Robert S. Harris

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Fennema, O. (1988). Effects of Freeze Preservation on Nutrients. In: Karmas, E., Harris, R.S. (eds) Nutritional Evaluation of Food Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7030-7_11

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  • DOI: https://doi.org/10.1007/978-94-011-7030-7_11

  • Publisher Name: Springer, Dordrecht

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