Changes during cold, dry

and modified atmosphere

storage of food.
Roopali Devaya
SFMM
8th Aug 2013.
 Contents
Cold storage in Fisheries 1

Limiting factors 2

Dry storage of meat 3

Modified atmosphere packing 4

Quick freezing 5

Slow freezing 6

Quick v/s Slow freezing 7

References 8
 Cold Storage in Fisheries.
The spoilage of fish due to protein denaturation, fat
changes and dehydration can all be slowed down by
reducing the storage temperature.

Recommended storage temperature in the UK is -

30°C, also been adopted throughout Europe.

Spoilage by bacterial action is completely arrested and

the rate at which other undesirable changes proceed is
greatly reduced.

1
 Factors limiting storage life.
Protein changes- proteins permanently change and the
speed at which this denaturation occurs depends upon
temperature.

At temperatures not very far below freezing point, serious

changes occur rapidly.

Fat changes- oxidation changes take place rapidly at higher

temperatures, storage at a low temperature slows the rate
of spoilage.

Colour changes- changes in the fish flesh which bring

about colour changes are retarded at lower temperatures.

2
 Meat Drying.
Drying meat under natural temperatures, humidity and
circulation of the air, including direct influence of sun
rays, is the oldest method of meat preservation.

Changes in the shape of the meat through shrinkage of the

muscle and connective tissue. Smaller, thinner and
wrinkled. The consistency changes from soft to hard.

High Temp causes intensive oxidation (rancidity) of the

meat fat, contributes to the typical flavor of dried meat.

3
 Modified Atmosphere
Packing.
Replacing the air in a pack with a different mixture of
gases, a combination of carbon dioxide, nitrogen and
oxygen.

CO2 retards bacterial spoilage of fish, but too much

can induce pack collapse and an acidic flavor.

Oxygen can prevent colour changes and bleaching.

Nitrogen is an inert gas that is used to dilute the
mixture.

4
 Effects of Quick Freezing.
Fish are 60-80% water. The process of freezing converts
most of the water into ice. Freezing requires the removal
of heat, and the temperature falls rapidly to just below
0°C.

The faster the freezing process, the more quickly spoilage

is stopped.

The time to pass through the temperature range 0 to -

5°C should be not more than a few hours; most freezers
nowadays are capable of achieving a freezing time of 2 or 3
hours.

5
 Effects of Slow Freezing.
In slow-freezing, cooling is done to below freezing
point.

Slow freezing- adverse effect on the quality of the

thawed product after cold storage. To maintain a high
output, freezing should be quick.

Slow freezing causes poor quality in most fish products

due to protein denaturation and should be avoided.

6
7
 References
Food and Agriculture Organisation Of The United
Nations-
http://www.fao.org/docrep/003/v3630e/v3630e08.ht
m

Charles Sturt University-

http://hsc.csu.edu.au/food_technology/manufacture/
quick_frozen/frozen.htm