Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

Abstract

Cryopreservation, one of the most effective preservation methods, is essential for maintaining the safety and quality of food. However, there is no denying the fact that the quality of muscle food deteriorates as a result of the unavoidable production of ice. Advancements in cryoregulatory materials and techniques have effectively mitigated the adverse impacts of ice, thereby enhancing the standard of freezing preservation. The first part of this overview explains how ice forms, including the theoretical foundations of nucleation, growth, and recrystallization as well as the key influencing factors that affect each process. Subsequently, the impact of ice formation on the eating quality and nutritional value of muscle food is delineated. A systematic explanation of cutting-edge strategies based on nucleation intervention, growth control, and recrystallization inhibition is offered. These methods include antifreeze proteins, ice-nucleating proteins, antifreeze peptides, natural deep eutectic solvents, polysaccharides, amino acids, and their derivatives. Furthermore, advanced physical techniques such as electrostatic fields, magnetic fields, acoustic fields, liquid nitrogen, and supercooling preservation techniques are expounded upon, which effectively hinder the formation of ice crystals during cryopreservation. The paper outlines the difficulties and potential directions in ice inhibition for effective cryopreservation.

Focusing on New Discoveries in Food Technology and Creating a New Future of Nutrition and Health: An Introduction to the 4th International Symposium of Food Science, Nutrition and Health in Dalian, China

“…Furthermore, several other processing methods demonstrated their potential in enhancing food texture and quality. Papers entitled ‘Coexisting with ice crystals: Cryogenic preservation of muscle foodmechanisms, challenges, and cutting-edge strategies’ by Dr. Baocai Xu, ‘Degradation mechanisms of six typical glucosidic bonds of disaccharides induced by free radicals’ by Dr. Lijun You, and ‘Regulation of protein flexibility and promoting the cod protein gel formation using ultrasound treatment’ by Dr. Yisha Xie collectively served as an insightful showcase, demonstrating the efficacy of diverse food processing methods and technologies. They not only contribute significantly to our understanding of food processes but also underscore their correlations with enhanced quality experiences.…”