ABSTRACT
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Freezing is one of the ancient methods of preservation, but its commercialization took place later than canning due to the lack of commercial refrigeration equipment (Maroulis and Saravacos 2003). A rapid increase in sales of frozen foods in recent years is closely associated with increased ownership and better conditions of domestic freezers and frequent use of microwave ovens, due to the lack of time for preparing a “fresh” meal. Frozen foods, as well as chilled foods and ready-to-eat or ready-to-cook foods, give the impression of high quality and “freshness” to the consumer and, particularly in meat, fruit, and vegetable sectors, outsell canned or dried products (Fellows 2000).
