Handbook of frozen foods

PART I. FREEZING PRINCIPLES 1. Freezing Processes: Physical Aspects Alain Le Bail 2. Principles of Freeze-Concentration and Freeze-Drying J. Welti-Chanes, D. Bermu´dez, A. Valdez-Fragoso, H. Mu´jica-Paz, and S. M. Alzamora 3. Principles of Frozen Storage Genevie`ve Blond and Martine Le Meste 4. Frozen Food Packaging Kit L. Yam, Hua Zhao, and Christopher C. Lai PART II. FROZEN FOOD CHARACTERISTICS 5. Frozen Food Components and Chemical Reactions Miang H. Lim, Janet E. McFetridge, and Jens Liesebach 6. Flavor of Frozen Foods Edith Ponce-Alquicira 7. Food Sensory Attributes Patti C. Coggins and Roberto S. Chamul Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 8. Texture in Frozen Foods William L. Kerr PART III. FROZEN MEAT AND POULTRY 9. Frozen Muscle Foods: Principles, Quality, and Shelf Life Natalia F. Gonza´lez-Me´ndez, Jose´ Felipe Alema´n-Escobedo, Libertad Zamorano-Garcı´a, and Juan Pedro Camou-Arriola 10. Operational Processes for Frozen Red Meat M. R. Rosmini, J. A. Pe´rez-Alvarez, and J. Ferna´ndez-Lo´pez 11. Frozen Meat: Processing Equipment Juan Pedro Camou-Arriola, Libertad Zamorano-Garcı´a, Ana Guadalupe Luque-Alcara´z, and Natalia F. Gonza´lez-Me´ndez 12. Frozen Meat: Quality and Shelf Life M. L. Pe´rez-Chabela and J. Mateo-Oyagu¨e 13. Chemical and Physical Aspects of Color in Frozen Muscle-Based Foods J. A. Pe´rez-Alvarez, J. Ferna´ndez-Lo´pez, and M. R. Rosmini 14. Frozen Meat: Packaging and Quality Control Alfonso Totosaus 15. Frozen Poultry: Process Flow, Equipment, Quality, and Packaging Alma D. Alarcon-Rojo PART IV. FROZEN SEAFOODS 16. Freezing Seafood and Seafood Products Principles and Applications Shann-Tzong Jiang and Tung-Ching Lee 17. Freezing Finfish B. Jamilah 18. Freezing Shellfish Athapol Noomhorm and Punchira Vongsawasdi 19. Freezing Secondary Seafood Products Bonnie Sun Pan and Chau Jen Chow 20. Frozen Seafood Safety and HACCP Hsing-Chen Chen and Philip Cheng-Ming Chang 21. Frozen Seafood: Product Descriptions Peggy Stanfield vi Contents Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. PART V. FROZEN VEGETABLES 22. Frozen Vegetables: Product Descriptions Peggy Stanfield 23. Quality Control in Frozen Vegetables Domingo Martı´nez-Romero, Salvador Castillo, and Daniel Valero 24. Production, Freezing, and Storage of Tomato Sauces and Slices Sheryl A. Barringer 25. Frozen French Fried Potatoes and Quality Assurance Y. H. Hui 26. Frozen Peas: Standard and Grade Peggy Stanfield PART VI. FROZEN FRUITS AND FRUIT PRODUCTS 27. Frozen Fruits and Fruit Juices: Product Description Peggy Stanfield 28. Frozen Guava and Papaya Products Harvey T. Chan, Jr. 29. Frozen Citrus Juices Louise Wicker PART VII. FROZEN DESSERTS, FROZEN DOUGH, AND MICROWAVABLE FROZEN FOODS 30. Ice Cream and Frozen Desserts H. Douglas Goff and Richard W. Hartel 31. Effect of Freezing on Dough Ingredients Marı´a Cristina An˜o´n, Alain Le Bail, and Alberto Edel Leon 32. Microwavable Frozen Food or Meals Kit L. Yam and Christopher C. Lai PART VIII. FROZEN FOODS SAFETY CONSIDERATIONS 33. Safety of Frozen Foods Phil J. Bremer and Stephen C. Ridley 34. Frozen Food Plants: Safety and Inspection Y. H. Hui Contents vii Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 35. Frozen Dessert Processing: Quality, Safety, and Risk Analysis Y. H. Hui 36. Frozen Foods and Enforcement Activities Peggy Stanfield Appendix A: FDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170 Appendix B: Frozen Dessert Processing: Quality, Safety, and Risk Analysis. Special Operations viii Contents Copyright 2004