Freezing effectively extends the shelf life of food and maintains product quality by inhibiting microorganisms, enzyme activity, and chemical reactions. However, issues such as ice crystal formation, protein denaturation, lipid oxidation, and the low-temperature adaptability of psychrophilic microorganisms during the freezing process can directly affect the final quality of frozen foods. Among these, the size and distribution of ice crystals are key factors determining the extent of tissue damage. Therefore, this review aims to identify innovative and optimized freezing and frozen storage strategies. In order to save energy and improve product quality, various new technologies have emerged in recent years, such as ultrasonic-assisted freezing, high-pressure freezing, and magnetic-field-assisted freezing. This study systematically discusses the principles, applications, and impact mechanisms of these technologies on frozen foods. Furthermore, this study proposes the future development trends of frozen foods, filling the gap in the current food industry where there is a lack of systematic discussion and evaluation of frozen foods. It provides technical support and research directions for continuous development and innovation in the field of frozen foods.
Teng et al. (2026) studied this question.