Ice crystal size modifications during frozen beef storage

MARTINO M.N.; ZARITZKY NOEMI.

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1988 vol. 53 p. 1631 - 1637

0022-1147

Studies of ice recrystallization in frozen stored bovine meat were performed at -5,-l0,          - -15, and - 20°C over a 5-month period. A histological technique of isothermal freeze-substitution was used. Experimental results showed the existence of a limit crystal diameterindependent of temperature and initial diameter. A kinetic model for ice recystallization based on the difference between the mean and the limit curvature of the system satisfactorily fitted the obtained data.An equation to predict theoretically the limit diameter-also applicable to other food systems-was proposed. Significant effects of thermal oscillation on ice crystal sizes were observed. Activation energy of recrystallization was related to protein dcnaturation and exudate production.