Is Consumption of Frozen Food Detrimental to Health? Side: 1 of 1

                                
ABSTRACT

Is

Consumption

of

Frozen

Food

Petchpailin Diana Sittirat, Department
College of Arts and Sciences, ar

Faculty Mentor: Susan Eve,

In order to examine and compare their benefits, the following two sec
preexisting data about the nutritional value of frozen foods.
Vitamin C Content of Fresh and Frozen Vegetables and Fruits
There are many kinds of vegetables and fruits that are modified into f
primary purpose of frozen food is to preserve it for later use. An impc
whether the consumption of frozen food is detrimental to one's health
Several studies have researched if the vitamin C content is decreased
1997; Philips, et al., 2010). Two groups have researched the stability 1
and vegetable homogenates. Both groups concluded that the variation
demonstrates the differing vulnerabilities of the vegetables, e g.g. surfao
damage, sulphydryl content, as well as differing enzyme activities. Fc
( vitamin C) concentration was decreased at various storage times ford1
and potatoes, but there was no change in vitamin C concentration in c
after one year of storage. For the frozen peas, the ascorbic content de
month period was less than 1 0 percent. The whole green beans lost 2(
12 months of storage. After the initial freezing and blanching process
than 80 percent of its vitamin C, and there was little further loss (<10(
frozen storage (Philips et al. 2010).
Quality Changes in Frozen Oysters
Songsaenga., Sophanodorra, Kaewsrithongb, and Ohshimac.(2010) h
chemical, microbiological and sensory analysis of frozen oysters. Thi
neither the freezing method a nor antioxidant treatment showed signal
crude protein,crude fat, pH, and TVB-N. The sensory scores decrease
increased. Quick frozen oysters showed a greater decrease in color th
TVB-N, a measure of decomposed protein and non-protein nitrogeno!
samples increased with storage time (Songsaenga et al., 2010).
All of these studies have shown that vegetables have differing rates o
Some vegetables can lose up to 20 percent of vitamin C, but some car
throughout a 1 2-month period. For seafood such as oysters, there are
texture, but not in nutrition (Favell 1997; Philips, et al., 2010; Songsa

LITERATURE REVIEW

HYPOTHESIS

1.