Cold chain interruption may cause changes in food texture

Deep freezing is a careful process for preserving food. It stops the cell metabolism of the spoilage microorganisms. The industry uses different methods for this purpose – one is the so-called shock freezing at about -40 °C.  The water present in the food expands, but only very small ice crystals are formed. The cell walls are not destroyed and the quality of the food is kept.

A major advantage compared to thermal or chemical preservation processes is the preservation of nutritionally valuable nutrients, the colour, and taste as also the texture of the food. An important prerequisite for this is the storage of the food at a constant -18 °C – this must also be observed during transport in order to ensure an undisturbed cold chain.

When transporting from the supermarket home or by online food retailer to the customer this is not always given. Freezing the food again at home after it has been thawed can have a negative effect on the nutrient content and texture of the food. For example, large water molecules can form which damage the cell walls. In the case of frozen meat, this can lead to water leaking during cooking; even after baking, French fries are soft instead of crispy. In certain foods, such as ice cream, thawing and refreezing can have negative effects on melting, creaminess and the feeling in the mouth.

The observance of the cold chain ensures that food is safe and of impeccable quality.

 

We simulate delivery routes for online food retailers on our site and work with you to develop strategies for an ideal cold chain.

 

Contact us, we will be happy to advise you:

Dr. Yvonne Pfeifer
yvonne.pfeifer@tentamus.com

Tentamus laboratories in your vicinity