Managing frozen foods

1 Introduction C. J. Kennedy, University of Leeds 2 Maintaining safety in the cold chain L. Bogh-Sorensen, Danish Veterinary and Food Administration, Søborg 2.1 Introduction 2.2 Response of micro-organisms to freezing 2.3 The main risks in the supply chain for frozen foods 2.4 Techniques for microbiological analysis 2.5 Sampling 2.6 Effects of temperature abuse: viability and recovery 2.7 Thawing techniques 2.8 New developments in research 2.9 Summary: effective monitoring and product quality 2.10 References 3 Fruit and vegetables: the quality of raw material in relation to freezing A. Maestrelli, IVTPA, Milan 3.1 Introduction 3.2 Factors affecting F&V cultivar selection suitable for freezing Contents © 2000 Woodhead Publishing Limited 3.3 Technological factors 3.4 Sensory factors 3.5 Agronomic and technological aspects of potatoes for freezing 3.6 Nutritional factors 3.7 How to measure subjective and objective F&V quality characteristics 3.8 Future perspective of F&V cultivar selection for frozen products 3.9 Summary 3.10 Acknowledgements 3.11 References 4 The pre-treatment of fruits and vegetables D. Torreggiani (IVTPA, Milan), T. Lucas (CEMAGREF), A.-L. Raoult-Wack (CIRAD) 4.1 Introduction 4.2 Blanching 4.3 Partial dehydration and formulation techniques 4.4 Future trends 4.5 Summary 4.6 References 5 The pre-treatment of meat and poultry S.J. James, FRPERC, Bristol 5.1 Introduction 5.2 Influence of the live animal 5.3 Pre- and post-slaughter handling 5.4 New trends 5.5 Summary 5.6 References 6 The selection and pre-treatment of fish N. Hedges (Unilever Research, Sharnbrook) and Jette Nielsen (The Danish Institute for Fisheries Research, Bygning) 6.1 Introduction to the freezing of fish 6.2 What are the elements of the frozen fish product supply chain? 6.3 The freezing of fish 6.4 Changes occurring on frozen storage 6.5 Pre-freezing factors that influence the quality of frozen fish products 6.6 The effect of freezing rate 6.7 The effect of temperature cycling 6.8 Summary © 2000 Woodhead Publishing Limited 6.9 References 6.10 Further reading 7 Factors affecting the stability of frozen foods N.E. Zaritzky, CIDCA, La Plata 7.1 Physical changes during freezing and frozen storage 7.2 The chemistry of frozen foods 7.3 The impact of freezing on food quality 7.4 New trends in research 7.5 Summary: maximising quality in the freezing processes 7.6 References 8 Freezing processed foods C. J. Kennedy, University of Leeds 8.1 Introduction 8.2 Ready meals 8.3 Bakery products 8.4 Ice cream 8.5 Bibliography 9 Freezer technology J.P. Miller (Air Products plc, Basingstoke) and C. Butcher (CopyWrite, Coventry) 9.1 Introduction 9.2 Refrigeration systems 9.3 Freezers 9.4 Choosing a freezer 9.5 Further reading 10 Selecting packaging for frozen food products M. George, Campden and Chorleywood Food Research Association, Chipping Campden 10.1 Introduction 10.2 Essential requirements for frozen food packaging 10.3 Legislative responsibilities 10.4 Types of packaging material 10.5 Assessing the suitability of packaging materials for different products 10.6 Packaging machinery 10.7 Future developments in frozen food packaging 10.8 Summary: how packaging can maximise product quality 10.9 References 10.10 Further reading © 2000 Woodhead Publishing Limited 11 Storing frozen food: cold store equipment and maintenance R. Fuller, Consultant 11.1 Storage, shelf-life and product quality 11.2 Cold store design 11.3 Detail design features 11.4 Monitoring and recording product conditions 11.5 Good operating practice 11.6 New developments 11.7 Summary 11.8 References 11.9 Further reading 12 Retail display equipment G. Cortella (University of Udine) and F. Polonara (University of Ancona) 12.1 Introduction 12.2 Design of display cabinets 12.3 Variations for different product types 12.4 Installation 12.5 Operation, monitoring, maintenance and breakdown 12.6 New developments 12.7 Legislative issues 12.8 Summary 12.9 Acknowledgements 12.10 References 13 Future trends in frozen foods C. J. Kennedy, University of Leeds 13.1 Introduction 13.2 Consumers will want more frozen foods – markets 13.3 Frozen foods will be more nutritious 13.4 Ice crystals will be smaller: controlling ice nucleation 13.5 And they will stay smaller: controlling ice crystal growth 13.6 The frozen food chain will be controlled more effectively 13.7 We will have wider choice and better display when we go shopping 13.8 If we go shopping at all 13.9 Summary 13.10 Bibliography