Evaluating innovative food storage methods
Evaluating the effects of the different storage methods that can be used is the topic of research across Europe. The EC-funded project SAFE ICE focused on the effects of pressure in low temperature food storage conditions. Specific parameters that were examined were quality aspects, thermophysical properties and overall stability of food products. Project partners studied the behaviour of specific enzymes at high pressure-low temperature conditions and how these enzymes might affect overall food quality. Enzyme inactivation is usually achieved through the application of a specific heat treatment for a short time period. Heat treating food products however, might also negatively impact other parameters, lowering the nutritional value of these products. The evaluation of high pressure - low temperatures treatments following the 'conventional' freezing processes was deemed a necessary aspect of this research project. Although not conclusive, studies showed favourable results for the at least one enzyme, polyphenoloxidase (PPO). Freezing and thawing, in the presence of the pressure, seemed not to result in an increase in enzymatic increase.
