Effect on microorganisms
- Microbial growth is stopped
- Kill spoilage microorganisms
- Kill 10% - 60% microbial in food
Effect on chemical changes and quality
- Colour loss (browning)
- Enzyme still active
- Slower rates of enzymatic & non-enzymatic reaction
- Fermentation activity decreases
- Acetaldehyde formation
Effect on physical changes and quality
- Affect the overall behavior of foods
- Free water frozen while bound water is unfreezable
- Formation of ice crystal in food
- Moisture loss (dehydration)
Freeze Burn
Frozen food require care for optimum quality. It is important to maintain the storage temperature and avoid any undesirable changes in food to occur.
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