Influence of natural polysaccharides on quality indicators of the frozen semi-finished products at storage

The quick-frozen processed foods are very popular among the population because of the ease of use, lack of conservants and the possibility of long-term storage at home. A major problem in their manufacture and selling is the reduction in the quality of processed foods during their storage in a frozen state. Physiochemical processes that occur in the muscular tissue deteriorate consumer characteristics and nutritional value of finished goods under the influence of low temperatures. One of the ways to solve this problem can be reducing these negative phenomena by introducing natural polysaccharides as cryoprotectors.