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Improve the Quality of Frozen Food

Many people might wonder whether frozen food has its own nutrition or not since it’s already been frozen and processed.

The frozen foods are produced is one of the choices if you are not going to eat your fruit and vegetable within 2 days.

The frozen fruits are commercially picked at the peak of ripeness and then individually quick frozen and packaged under a nitrogen atmosphere.

The vegetable and fruit intended to be commercially frozen are picked from the peak ripeness, unlike the meat, they are blanched prior to freezing, where they are exposed to hot water temperatures between and 90 and 95 degrees.

But with the additional steps of blanching, you will be able to lose up to 50% of vitamin C, which will result in heat-sensitive.


The good thing is, the fruits and vegetables intended to be frozen are typically picked at their peak ripeness, where they are most nutrient dense, as compared to produce intended to be sold fresh, which are picked are less mature and also less nutrient-dense kind of stage just to last longer period of time during transport and storage.

Let use another way to explain, the sooner the frozen veggies are starting out with a nutritional advantage, it will help to offset any type of nutrient losses during the process of blanching, and yet still in higher nutritionally as compared to commercially fresh produce.

Cryoprotectant is a kind of compound that will help to improve the quality and extend the frozen food’s shelf life to become longer than the usual one.

The fact about cryoprotectant includes all compounds that help to prevent deleterious changes in foods caused by freezing and thawing processes or frozen storage.

It will be added during processing and product formulation or produced naturally in the living organism from which the food is derived.
In formulated foods, cryoprotectants may be needed to compromise the important component in the food such as the myofibrillar proteins in surimi, a freeze-stabilized semi-processed fish mince.

On the other side, for the cellular foods such as fruits, vegetables, and meat will have a huge impact affected by the increasing of shelf life will be one of the concerned with stabilizing cellular structure and controlling water movement to prevent cellular collapse which is stabilizing the protein in the frozen food.

These distinctions are perhaps analogous to the stabilization of proteins in the pharmaceutical companies and cryopreservation of cells and organs in the medical field.

This, along with the hurdles of cryoprotectant cocktail addition and optimized freezing or even thawing conditions, such as the pressure-assisted freezing and thawing, could significantly increase our ability in order to deliver fresh quality in foods previously frozen.

The cryoprotection in Frozen Food Singapore is a potential developing field with many potential new applications in it. Just take an example for it, the great success of cryoprotected fish mince, or surimi, in the fishing industry has stimulated research efforts in the red-meat industries to apply similar technology to gain quality or other functional benefits from the frozen food.