Accession Number : AD0686198

Title :   PHYSICOCHEMICAL CHANGES IN FOODS DURING FREEZING AND SUBSEQUENT STORAGE,

Corporate Author : NATIONAL RESEARCH COUNCIL OF CANADA OTTAWA (ONTARIO)

Personal Author(s) : Van Den Berg,L.

Report Date : 1968

Pagination or Media Count : 15

Abstract : PH and salt composition in the unfrozen phase of buffer solutions and foods during freezing and storage were studied, in order to understand the complexity of the reactions occurring, and the difficulties involved in attributing quality deterioration to specific physicochemical reactions. The results discussed show that changes in pH, salt and neutral solute composition, volume of unfrozen phase, enzymatic activity, and protein-salt reactions are inter-dependent in frozen foods. (Author)

Descriptors :   (*FOOD, *FREEZING), PH FACTOR, ELECTRODES, BUFFERS, STORAGE, FROZEN FOODS, MEAT, SEAFOOD, VEGETABLES, CANADA

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE