Title
Characteristics of the use of chosen cryoprotectants in freezing and storage of food
Autor
Katarzyna Kozłowicz
Keywords
freezing, hydrocolloids, carrageen, cryoprotectants, storage
Abstract
The analysis of hydrocolloids applying as cryoprotective substances in freezing and storage of frozen food was the aim of this study. Characteristics and examples of carrageens application were also described. It was stated that including of polisacharide hydrocolloids in the modified food influenced the course of freezing process. Their activity is different and depends on their structure and functional properties. Moreover carrageens significantly reduce the negative influence of the process on structural changes of stowed frozen food.
Pages
13-24
Cite
Kozłowicz, K. (2012). Characteristics of the use of chosen cryoprotectants in freezing and storage of food. Acta Sci. Pol. Technica Agraria, 11(3-4), 13-24.
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