I. What is the principle of cryopreservation
Principle: As a means of inhibiting chemical and enzymatic reactions and preventing the growth of microorganisms in stored food, low temperature treatment has been used for a long time. extremely widely used.
In general, the lower the temperature, the slower the growth of microorganisms. When the temperature is below a certain temperature limit, all microbial activities stop completely. Therefore, low temperature (freezing) can be used to control the growth of microorganisms. In actual food preservation, a temperature of about 0°C or a little higher is often used for refrigeration. At such temperatures, although it is impossible to completely inhibit the growth of microorganisms, the food can be kept in its original state for a considerable period of time. Refrigeration can be an excellent preservation method for certain types of food because it is economical.
2. Advantages and disadvantages of frozen food
1. Advantages
Completely Preserving the original quality of food at low temperature (reducing the heat inside the food or the energy supporting various chemical activities, freezing part of the free water of the cells, and reducing the water activity), without any preservatives and additives, and at the same time To maximize the preservation of food nutrition. It has the advantages of delicious, convenient, healthy, hygienic, nutritious and affordable (staggering the seasons, increasing the value of food, and creating higher benefits).
2. Disadvantages
(1) There will be great changes in food taste and flavor, and more importantly, the nutritional value of frozen food cannot be Compared with the nutrition in its fresh state, etc.
(2) Because the speed of all chemical and enzymatic reactions is affected by temperature, frozen food is likely to spoil without consistent low temperature storage conditions.
(3) To maintain the minimum palatability of meat products, the fat content should not be less than 20%. The freshness, juiciness and aroma of tribute balls and fish balls all depend on the fat content. The consequence is obesity.
(3) A lot of monosodium glutamate and high-fresh seasonings are added to most frozen foods, which are self-evidently harmful to patients with high blood pressure, heart disease and kidney disease.
The shelf life of frozen food, as well as the advantages and disadvantages are introduced here, you should eat less.
