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Quality in Frozen Food pp 197–232Cite as

Cryoprotectants for Improving Frozen-Food Quality

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Abstract

Cryoprotectants are compounds that improve the quality and extend the shelf life of frozen foods. The term cryoprotectant includes all compounds that help to prevent deleterious changes in foods caused by freezing and thawing processes or frozen storage. These substances may be added during processing and product formulation or produced naturally in the living organism from which the food is derived.

Keywords

  • Freezing Point
  • Freeze Storage
  • Myofibrillar Protein
  • Sodium Lactate
  • Antifreeze Protein

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Authors
  1. Grant A. MacDonald
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  2. Tyre C. Lanier
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Editor information

Editors and Affiliations

  1. Center of Food Safety and Quality Enhancement Department of Food Science & Technology, University of Georgia, USA

    Marilyn C. Erickson & Yen-Con Hung & 

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© 1997 Springer Science+Business Media Dordrecht

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MacDonald, G.A., Lanier, T.C. (1997). Cryoprotectants for Improving Frozen-Food Quality. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5975-7_11

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  • DOI: https://doi.org/10.1007/978-1-4615-5975-7_11

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