Cryoprotectors in food refrigeration technologies

Abstract

The purpose of the work: systematization of trends in the development of scientific research on the creation of effective cryoresistant systems for the refrigeration technology of food, including from aquatic biological resources.Results: analytical studies have shown the widespread use of cryoprotectors in cryobiology, aquaculture, the production of various food products and other industries. In the food industry, it is advisable to use natural materials that do not have toxicity and are components of food products as cryoprotectors.Novelty of the work: a promising direction is the use of products from hydrobionts of dry seafood concentrates obtained by cryotechnology as cryoprotectors in refrigeration technologies. They have high functional properties and can be used both as separate preparations and as part of composite systems.Practical significance: the results obtained are used by specialists in the development of new technologies for frozen minced fish products, which, due to the use of cryoprotectors, have higher quality indicators compared to control samples.Methods used: Analytical evaluation of modern domestic and foreign scientific works in the field of cryotechnology using cryoprotectors, systematization of scientific data and justification of directions for the creation of cryoprotective compositions for food refrigeration technology.