期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 59, 期 8, 页码 1256-1263出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2017.1401975
关键词
Superchilling; muscle foods; packaging; shelf-life; ice-crystal formation
资金
- Indian Council of Agricultural Research, New Delhi, India
Superchilling is an attractive technique for preservation of muscle foods which freezes part of the water and insulate the food products from temperature fluctuations thereby enhancing the shelf-life during storage, transportation and retailing. Superchilling process synergistically improves the product shelf-life when used in combination with vacuum or modified atmospheric packaging. The shelf-life of muscle foods was reported to be increased by 1.5 to 4.0 times relative to traditional chilling technique. Advantages of superchilling and its ability to maintain the freshness of muscle foods over freezing has been discussed and its potential for Industrial application is highlighted. Present review also unravel the mechanistic bases for ice-crystal formation during superchilling and measures to ameliorate the drip loss. The future challenges especially automation in superchilling process for large scale Industrial application is presented.
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