Low Temperature Biology of Foodstuffs (eBook)

Front Cover 1
Low Temperature Biology of Foodstuffs 4
Copyright Page 5
Table of Contents 6
Organizing Committee 8
Acknowledgement 9
List of Contributors 10
Foreword 14
Chapter 1. 
16 
INTRODUCTION 16
THE STRUCTURE OF PURE WATER 16
THE STRUCTURE OF WATER IN THE SOLID STATE 17
THE STRUCTURE OF LIQUID WATER 21
THE STRUCTURE OF AQUEOUS SOLUTIONS 25
CONCLUSION 34
REFERENCES 35
Chapter 2. 
38 
INTRODUCTION 38
SUPERCOOLING AND NUCLEATION OF WATER 39
ICE CRYSTAL GROWTH 48
EXPERIMENTAL INVESTIGATION OF CRYSTAL GROWTH 52
CONCLUSION 68
REFERENCES 68
Chapter 3. 
70 
INTRODUCTION 70
PART I: DATA ON THE FORMATION OF ICE AND ON THE BEHAVIOUR OF THE ICE PHASE IN AQUEOUS SOLUTIONS 72
PART II: FORMATION OF ICE AND BEHAVIOUR OF THE ICE PHASE IN BIOLOGICAL SYSTEMS 86
NOTE ON THE PRESENT STATUS OF RESEARCH ON THE EFFECTS OF FREEZING ON FOOD 92
REFERENCES 93
Chapter 4. 
96 
1. INTRODUCTION 96
2. PHASE EQUILIBRIUM IN BULK SYSTEMS 97
3. PHASE EQUILIBRIUM IN CAPILLARY SYSTEMS 102
4. MECHANICAL EFFECTS OF FREEZING 114
5. DISCUSSION AND CONCLUSIONS 117
REFERENCES 120
Chapter 5. 
122 
INTRODUCTION 122
THE NATURE OF MUSCLE TISSUE 122
ICE CRYSTAL GROWTH WITHIN AND WITHOUT THE CELL 123
THE INFLUENCE OF TEMPERATURE 134
REFERENCES 140
Chapter 6. 
142 
ICE FORMATION 142
RECOVERY FROM FROST DAMAGE 148
ACKNOWLEDGEMENTS 150
REFERENCES 150
Chapter 7. Protective Mechanisms in Frost-hardy Plants 152
ACKNOWLEDGEMENTS 168
REFERENCES 168
Chapter 8. 
170 
INTRODUCTION 170
CHILLING INJURY 170
THE FREEZING OF PLANTS 175
THE FREEZING OF CELLS 182
CONCLUSION 191
ACKNOWLEDGEMENTS 192
REFERENCES 192
Chapter 9. 
194 
REFERENCES 220
Chapter 10. 
222 
INTRODUCTION 222
CHANGES IN COMPOSITION AND pH OF BUFFER SALT SOLUTIONS DURING FREEZING 223
DEVELOPMENT OF ELECTRODES FOR pH MEASUREMENT IN FROZEN BIOLOGICAL MATERIALS 230
pH CHANGES IN FOODS DURING FREEZING AND STORAGE 232
CONCLUSION 235
REFERENCES 236
Chapter 11. 
238 
GROWTH 238
ECOLOGY 241
TYPES 242
BIOCHEMISTRY 243
CONCLUSIONS 248
REFERENCES 249
Chapter 12. 
252 
INTRODUCTION 252
PART 1: INFLUENCE OF COLD STORAGE ON THE BACTERIAL FLORA OF MILK 253
ORIGIN AND NATURE OF PSYCHROTROPHIC BACTERIA IN MILK 255
ESTIMATION METHODS 256
INCIDENCE OF CONTAMINATION 257
INFLUENCE OF PSYCHROTROPHIC FLORA ON THE OVERALL QUALITY OF COLD STORED MILK 260
CONTROL METHODS 262
PART 2: THE INFLUENCE OF COLD STORAGE OF MILK ON ITS SUITABILITY FOR CHEESE-MAKING 262
CONCLUSION 265
REFERENCES 266
Chapter 13. 
268 
INTRODUCTION 268
RESPONSE OF MICRO-ORGANISMS TO SUBZERO TEMPERATURES 269
INTERACTION BETWEEN MICRO-ORGANISMS AND MENSTRUA DURING FREEZING AND DEFROSTING 273
REFERENCES 285
Chapter 14. 
288 
INTRODUCTION 288
TYPES OF INJURY 288
CONDITIONS WHICH INDUCE INJURY 289
CONTROL OF LOW TEMPERATURE INJURY 293
PHYSIOLOGY OF LOW TEMPERATURE INJURY 294
REFERENCES 298
Chapter 15. 
302 
RESEARCH DEVELOPMENTS 303
HISTOLOGICAL EFFECTS OF FREEZING 304
THE EFFECT OF FREEZING ON THE CELL CONTENTS 308
CHEMICAL EFFECTS OF FREEZING AND THAWING 312
REFERENCES 315
Chapter 16. 
316 
A. FREEZING CONDITIONS OF FRUITS AND VEGETABLES 316
B. FREEZING RATE AND QUALITY OF FRUITS AND VEGETABLES 324
C. SUITABILITY FOR FREEZING 330
D. GROWING AND HARVESTING CONDITIONS AND QUALITY 331
E. PREFREEZING TREATMENT OF VEGETABLES AND FRUITS 331
F. STORAGE CHANGES OF FROZEN FRUITS AND VEGETABLES 332
G. IMPORTANCE OF THAWING 334
REFERENCES 334
Chapter 17. 
336 
INTRODUCTION 336
COMPOSITION OF YOLK 337
MICROSCOPIC STRUCTURE OF EGG YOLK 338
CHEMICAL AND PHYSICAL CHARACTERISTICS OF GRANULES AND PLASMA 339
RHEOLOGICAL PROPERTIES OF EGG YOLK 340
FREEZING OF YOLK 341
FUNCTIONAL PROPERTIES OF FROZEN-THAWED YOLK 342
RHEOLOGICAL CHANGES OF YOLK UPON FREEZING AND THAWING 342
PREVENTION OF YOLK GELATION 344
MECHANISM OF YOLK GELATION 345
REFERENCES 347
Chapter 18. The Effect of Freezing and Frozen Storage on the Proteins of Fish Muscle 350
INTRODUCTION 350
PROTEIN CHANGES BROUGHT ABOUT BY FREEZING, STORING AND THAWING FISH MUSCLE 351
NATURE OF THE PROTEIN REACTIONS OCCURRING DURING FROZEN STORAGE 362
THE CAUSES OF THE PROTEIN REACTIONS OCCURRING DURING FROZEN STORAGE 367
REFERENCES 371
Chapter 19. 
376 
INTRODUCTION 376
MUSCLE CONTRACTION AND RELAXATION 376
POST-MORTEM CHANGES 379
THE EFFECT OF FREEZING ON POST-MORTEM GLYCOLYSIS 381
THAW RIGOR 383
COLD SHORTENING 386
PHYSIOLOGICAL VARIABLES AFFECTING EXUDATION ON THAWING 389
CONDITIONING CHANGES 393
CONCLUSION 394
REFERENCES 395
Chapter 20. 
398 
INTRODUCTION 398
HISTORY OF THE RE S EARCH PRO JECT 398
SUBJECTIVE EVALUATIONS OF FROZEN FOOD QUALITY 400
CHEMICAL AND PHYSICAL MEASUREMENTS OF FROZEN FOOD QUALITY 401
THE APPLICATION OF OBJECTIVE TESTS FOR FROZEN FOOD QUALITY 411
ACKNOWLEDGEMENT 413
REFERENCES 413
Chapter 21. 
416 
STORAGE LIFE 416
EFFECT OF TEMPERATURE 419
EFFECT OF TIME 421
EFFECT OF REGULARLY FLUCTUATING TEMPERATURES 423
IRREGULAR TIME–TEMPERATURE EXPERIENCE 425
REFERENCES 429
Chapter 22. 
430 
INTRODUCTION 430
RETAIL PACKAGES 430
WHOLESALE CUTS 440
ECONOMICS 444
REFERENCES 445
Chapter 23. 
446 
A. FACTORS AFFECTING FROZEN STORAGE QUALITY 447
B. CHANGES ON FROZEN STORAGE 450
C. QUALITY TESTS 453
D. RECENT DEVELOPMENTS AFFECTING QUALITY 454
REFERENCES 462
Index 466