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Abstract
Freezing is one of the oldest and most widely used methods of food
preservation, which allows preservation of taste, texture, and nutritional value in
foods better than any other method. The freezing process is a combination of the
beneficial effects of low temperatures at which microorganisms cannot grow,
chemical reactions are reduced, and cellular metabolic reactions are delayed. For
developing countries, the application of freezing preservation is favorable with
several main considerations. from a technical point of view, the freezing
process is one of the most convenient and easiest of food preservation methods,
compared with other commercial preservation techniques. The availability of
different types of equipment for several different food products results in a
flexible process in which degradation of initial food quality is minimal with
proper application procedures. As mentioned earlier, the high capital investment
of the freezing industry usually plays an important role in terms of economic
feasibility of the process in developing countries. As for cost distribution, the
freezing process and storage in terms of energy consumption constitute
approximately 10 percent of the total cost. Therefore, in the present study we try
to open new avenue food technology through development magnification the byproducts
of frozen food companies by converting them to much valuable and
functional foods. Also, evaluation of the nutritional value, microbiological
examination and organoleptic evaluation of these manufactured products will be
in the scope of this study.