2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When we talk about whether frozen foods are useful or harmful to our health, it is important to know that it is extremely important whether the freezing technology is followed correctly.
If the products are frozen at -18 to -36 degrees Celsius and then stored at -12 to -18 degrees, some microorganisms will indeed be destroyed, but some, such as staphylococci and typhoid, will continue to lead a hidden life and after thawing the products will start to multiply again.
Therefore, it is necessary before food is frozen to be well processed, and this is most often done by blanching. Here's what you need to know about frozen products and judge for yourself whether they are healthy or not:
If vegetables are frozen properly, they retain up to 95% of their vitamins.
The advantage of frozen fruits and vegetables is that you can eat them at a time that is not their season.
If you have your own garden, keep in mind that there is nothing more useful than shredded fruits and vegetables that you will eat immediately. However, if you have to buy them, know that it takes a few days from picking them up and delivering them to the store, during which time they lose most of their vitamins.
If you buy frozen foods, find out how they were frozen. If they have been subjected to the so-called shock freezing, their cellular structure will not be disturbed, as a result of which their vitamins and taste will be preserved.
Frozen fruits and vegetables can be stored for up to 1 year if kept at a temperature of -18 degrees Celsius and up to 2 years if kept at -35 degrees Celsius.
In many cases, frozen vegetables are more useful than fresh ones because they are frozen immediately after harvest, while others stay for several days before being eaten.
If the products are frozen at a temperature of up to - 10 degrees Celsius, they can develop mold and become unfit for consumption.
When defrosting products that will be subjected to heat treatment, defrosting must be done quickly.
Frozen products that will not be subjected to heat treatment must be thawed slowly.
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