Ulrich R
Ann Nutr Aliment. 1978;32(2-3):523-32.
The consequences of freezing at -18, -30 degrees C are presented: slowing down or acceleration of enzymatic or non enzymatic reactions, concentration effect, consequences of the death of cells, (time--temperature relation). The most characteristic examples of nutritive value adulterations are presented: ascorbic and dehydroascorbic acids, other vitamins, derivatives of the insaturated fatty acids oxidation, changes in proteins. Other damages more related to sensorial quality are summarized: "chlorophyll, phenolic substances, aroma, pectins. These chemical changes occurring at low temperatures are generally less important than the losses in nutritional value of frozen plant products related to the necessary treatments preceding or following cold storage. Particularly, the losses during blanching and thawing (drip) are discussed. Finally, quick freezing as it is used now industrially does not exactly stabilize the nutritive quality of plant products but protects this quality satisfactorily. Progress is however possible, concerning the cold treatments (storage temperature lowering) and especially the losses before and after freezing and storage (blanching, transport, distribution, thawing).
介绍了在-18℃、-30℃冷冻的后果：酶促或非酶促反应的减慢或加速、浓缩效应、细胞死亡的后果（时间-温度关系）。列举了营养价值掺假的最典型例子：抗坏血酸和脱氢抗坏血酸、其他维生素、不饱和脂肪酸氧化衍生物、蛋白质变化。总结了更多与感官品质相关的其他损害：“叶绿素、酚类物质、香气、果胶”。低温下发生的这些化学变化通常不如冷冻植物产品在冷藏之前或之后所需处理过程中营养价值的损失重要。特别讨论了烫漂和解冻（滴水）过程中的损失。最后，目前工业上使用的快速冷冻并不能完全稳定植物产品的营养品质，但能令人满意地保护这种品质。然而，在冷处理（降低储存温度）方面，尤其是在冷冻和储存前后的损失（烫漂、运输、分销、解冻）方面仍有可能取得进展。
