What good in frozen products?
During quarantine, many make food reserves, freezing meat, vegetables or semi-finished products. Such a storage method is a real salvation: quickly, convenient, available. But doubts in the nutritional value of such products still exist. Whether they deserve to become the basis of our menu or it is better to resort to them only if necessary?
A variety of well-stored, quickly prepared frozen foods facilitate life. However, in our consciousness it is difficult to tie with healthy nutrition. Nevertheless, many studies show that they are rich in vitamins and nutrients – practically as fresh products.
"Freezing" and "Fast Freezing"
There is a difference between these concepts. The so-called shock frost is the method used in the industrial production of products – involves an instant freezing at a very low temperature, from -20 ° C to -40 ° C. This method provides high quality products.
For example, if vegetables and fruits are fruited, which grew up in the open ground and collected in the peak of their ripeness, they will be more useful than long-staying "fresh" fruits that often collect ahead of time so that they are better transferred to transportation.
Freshful fish, which freezes right on the ship, there is another advantage: it is mined in the open sea and often distinguishes with the best taste than chilled fish from pond farms.
Define products (shock) freezing can be stored for a long time – up to one and a half years, but at the same low temperature. When these products moved from industrial refrigerators to their home, it is better to use them within a month.
Freeze vegetables and fruits can be independently, in the household freezer, but they are kept much less – 4-6 months. Freezing meat or fish at home is not recommended, they can not be stored for a long time.
Even short-term freezing for 24 hours kills most parasites. This circumstance can use fans of sashimi, fish and meat carpaccio and other dishes from raw foods. However, this method only slows down the reproduction of microorganisms without eliminating the risk of poisoning.
Who’s not terrible freezing
If you compare different conservation methods with each other, the freezing is most preferable in terms of the preservation of biologically active substances.
Vitamin C, folic acid, bioflavonoids are almost completely lost at any other processing, and during freezing.
Fatty fish, for example, salmon or halight, rich in polyunsaturated fatty acids such as Omega, it is best to transfers fast freezing. Most natural antioxidants are much better tolerated cold than heat: they are destroyed at a temperature of more than 40 ° C.
Taste and aroma
This is a problem with which manufacturers of quick-frozen products face: it is difficult to keep their natural taste. In addition, most berries, fruits and vegetables lose their fragrance. Only dense products containing relatively little water (chicken meat, eggplants, roots, mushrooms), can almost keep their taste.
Trying to make frozen foods more attractive to the consumer, manufacturers use taste additives, creating food-semi-finished products: frozen cutlets and curbs, pies, lasagna, risotto, various casseroles.
Such products contain too many salts, fat or sugar – preference is better to give not to semi-finished products, but natural fresh frozen products, whether fish, meat or vegetables.
The preservation of taste and aroma is very affected by the method of defrosting. As a result of freezing, the moisture that is contained in the products turns into ice crystalline. With quick defrost, ice crystalline begin to break the walls of cells, capillaries, fibers, and the product loses useful juice, water-soluble proteins, carbohydrates, minerals leave with it.
For example, meat as a result of fast defrost loses iron, and berries and fruits – pectin and water-soluble vitamins. The most correct and sparing way of defrost – slow.
Meat can be shifted from the freezer to the refrigerator and cook it for the next day. Fish is better defrosting in cold water. Berries and fruits better expose to slow defrost if you are not going to cook them. Or throw them into the pan (in a frying) immediately, not deficiting.
Although for many people, the microwave is not associated with healthy nutrition, studies show that when defrosting, the smallest loss of vitamins occur in the microwave. The defrost is only 8-10 minutes away, and there are no such large fluid losses, as with normal defrost. As for other aspects of the influence of this energy on the nutritional properties of products, they still have to study.
Fast-frozen products require compliance with certain conditions to become a really useful component of the diet.
No products can be reused: the danger of their infection with pathogenic microorganisms. And the microbes in the process of freezing are preserved, and after defrosting, activity is shown and the various toxins begin to produce, which is fraught with poisoning – especially the meat and fish.
For transportation after purchase it is worth using isothermal packages – they can be found in the supermarket near the shelves with frozen products.
Regularly defrost the freezer: this preventive measure allows you to save the natural fresh smell of products.
If frozen foods have been frozen (for example, due to information with electricity), they must be moved from the freezer to the main chamber of the refrigerator and consumed within three days.