The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality products

Freeze-drying is a preservation method known for its effectiveness in dehydrating food products while minimizing their deterioration. However, protein denaturation and oxidation during freezing and drying can degrade the quality of meat and aquatic products. Therefore, finding the strategies to ensure the dried products' sensory, functional, and nutritional attributes is crucial. This study aimed to summarize protein denaturation mechanisms and overall quality changes in meat and aquatic products during freezing and drying, while also exploring methods for quality control. Different freeze-drying conditions result in varying levels of oxidation and functionality in meat and aquatic products, leading to changes in quality, such as altered fatty and amino acid compositions, protein digestibility, and sensory attributes. To obtain high-quality dried products by freeze-drying, several parameters should be considered, including sample type, freezing and drying temperatures, moisture content, pulverization effects, and storage conditions. •The impact of freeze-drying on the quality of meat and aquatic products was reviewed.•Protein denaturation and oxidation occur during freeze-drying.•Nutritional and sensory attributes are altered after freeze-drying.•The sample type and operating conditions should be planned to obtain high-quality products.•Future studies are required to optimize the quality of freeze-dried animal products.