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2006•Chinese Journal of Food HygieneRequires access

Effect of Soft Freezing Storage on Nutrients of Animal Foods

He Mei

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Abstract

It was studied that the effect of soft freezing storage ( -7 ℃) on the nutrients and appearance of animal foods and compared it with that of traditional freezing storage ( -18 ℃). Pork, fish and shrimp were chosen as food samples and were separately deposited under -7 ℃ and -18 ℃. The color and texture and nutrients (water, protein, ash, zinc, iron) were observed and determined on the 0, 7 th, 14 th, and 21 th day.Within a limited time (meat 3 weeks, fish and shrimp 1 week), soft freezing can keep the animal foods soft and fresh, and retain their nutrients.

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What this paper is about

It was studied that the effect of soft freezing storage ( -7 ℃) on the nutrients and appearance of animal foods and compared it with that of traditional freezing storage ( -18 ℃). Pork, fish and shrimp were chosen as food samples and were separately deposited under -7 ℃ and -18 ℃. The color and texture and nutrients (water, protein, ash, zinc, iron) were observed and determined on the 0, 7 th, 14 th, and 21 th day.Within a limited time (meat 3 weeks, fish and shrimp 1 week), soft freezing can keep the animal foods soft and fresh, and retain their nutrients.

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Available abstract

It was studied that the effect of soft freezing storage ( -7 ℃) on the nutrients and appearance of animal foods and compared it with that of traditional freezing storage ( -18 ℃). Pork, fish and shrimp were chosen as food samples and were separately deposited under -7 ℃ and -18 ℃. The color and texture and nutrients (water, protein, ash, zinc, iron) were observed and determined on the 0, 7 th, 14 th, and 21 th day.Within a limited time (meat 3 weeks, fish and shrimp 1 week), soft freezing can keep the animal foods soft and fresh, and retain their nutrients.

Key concepts: Nutrient, Food science, Shrimp, Fish <Actinopterygii>, Chemistry, Food storage, Biology, Fishery

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