College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
Compr Rev Food Sci Food Saf. 2022 Nov;21(6):4812-4846. doi: 10.1111/1541-4337.13040. Epub 2022 Oct 6.
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
冷冻可以延长肌肉食品的货架期，广泛应用于其保鲜。然而，在冷冻、冷冻储存和解冻过程中不可避免地会发生质量恶化。本综述探讨了冷冻肌肉食品的食用品质恶化特性（颜色、持水力、嫩度和风味）和机制（不规则冰晶、氧化和脂质及蛋白质水解）。它还总结和分类了新型物理场辅助冷冻技术（高压、超声和电磁）和生物活性抗冻剂（冰核蛋白、抗冻蛋白、天然深共晶溶剂、碳水化合物、多酚、磷酸盐和蛋白质水解物），调节水到冰的动态过程。此外，还回顾了一些新型热和非热解冻技术，以解决传统解冻方法造成的水分和营养物质损失。我们得出结论，冰晶引起的物理损伤是食用品质恶化的主要原因，这些新技术在适当的条件下促进了冷冻肌肉食品的食用品质，包括适当的参数（功率、时间和超声辅助技术中的间歇模式；高压辅助技术中的压力；电磁辅助技术中的场强）和生物活性抗冻剂的用量。为了获得更好质量的冷冻肌肉食品，必须开发更高效的技术和物质。新型冷冻/解冻技术的协同作用可能比单独应用更有效。这些知识可能有助于提高冷冻肌肉食品的食用品质。
