ABSTRACT
Quality losses in frozen foods can be mainly attributed to the ice formed in the freezing process. Large ice crystals cause mechanical damage in frozen products that affect their texture and produce exudates after thawing. Moreover, they are responsible for cellular disruptions that may accelerate food spoilage by making, for example, the contact of enzyme-substrate easier. In food freezing, small ice crystals are preferred and, in the past decades, many strategies have been studied to achieve this goal [1-5].
