In existographies, Clarence Birdseye (1886-1956) was an American taxidermist and entomologist noted for the idea behind fast freezing of foods.
Overview
In 1912, Birdseye went to Labrador, Canada, on a mission for a US Biological Survey, during which time he was taught by the Inuit how to ice fish, under very thick ice, in -40°C weather, during which time he noticed that a fish would almost instantly stiffen when brought into the cold air, and also that if the fish was thrown back into the water within a short time it would presently gain a "semblance of life". [1] Birdseye, from this observation, noted that the frozen fish of Labrador, as compared to the frozen fish of New York, tasted fresher, per reason of fast freezing, and (b) that vegetables fast frozen would likewise taste fresher.
The reason fast freezing works, as is now known, is that that slow freezing introduces ice crystal formation into the tissue of animals and plants, which ruptures the membranes, yielding a mushy taste upon reheating.
References
1. (a) Author. (1930). “Frozen Foods Make Debut”, Forbes, Nov 1.
(b) Author. (2017). Forbes 100th Anniversary Issue (pg. 35), Nov.
External links
● Clarence Birdseye – Wikipedia.
