How to Effectively Preserve Products through Freezing

According to the Polish language dictionary, freezing involves subjecting food to low temperatures to maximize its shelf life and preserve its nutritional value. In domestic conditions, the maximum temperature in freezers is around -18°C, while it is even lower in professional manufacturing plants. The faster a product is frozen, the better its structure, taste, and appearance are preserved. However, it is crucial to remember that already thawed food should not be refrozen, as this increases the risk of bacterial growth and severe food poisoning.

Food freezing is not one of the most difficult or complicated methods of extending the shelf life of food. The most important thing is to carefully pack the product and place it in the freezer. Although it may seem like a trivial activity, it is worth following a few important recommendations. It is worth paying attention to the type of product - whether it is vegetables or pasta. The most difficult products to store are fresh bread and confectionery products (fries, beans, cakes, pastries). It is suggested that the shelf life of this product depends on environmental conditions, but if we want to preserve it, it should be ordered that the product be frozen for a period of several months after the order is placed, and then it can be used as a freezing method to improve the production process of this product. If the process is to be processed and processed in a better way, then it must be used in the following way. For example, in order to improve the quality of the product, the manufacturer should use the following methods, for example pre-cooling cooked items prior to freezing, vacuum sealing or wrapping in heavy-duty freezer bags to exclude oxygen, blanching fresh vegetables to deactivate spoilage enzymes, and rapid freezing at temperatures of -18°C or lower to preserve cellular food integrity.

One of the greatest advantages of freezing food is that it allows us to extend the shelf life of food. In this way, we can freeze leftovers such as meat or soup and enjoy them later, without any health concerns, even a few days or even weeks later. This is especially useful for people living alone or with small families, but not only. Because we don't always want to eat the same food for several days. It's worth mentioning that a balanced diet is crucial for health. It doesn't need to be mentioned how much food we prepare every year for the holidays. Many people don't know that air-tight packaging of cake leftovers or meat and placing them in the freezer is a great method to enjoy them a few days later. Isn't it better to enjoy a favorite dish a few days later than to force ourselves to eat it before it spoils? Another advantage of freezing is saving time and money. In our free time, we can prepare a larger amount of food and divide it into portions that we can freeze and use when we don't have time to cook or bake. The time-saving is also related to the money-saving. Freezing seasonal fruits such as raspberries or strawberries in the spring and summer is much cheaper than buying such products in the colder months. Moreover, we don't have to look for fresh fruits on store shelves or pay more for the same frozen fruits. An important advantage of freezing is also the impact on the quality of the raw material. Products that can be stored after freezing include meat, cold cuts, and fish. After proper thawing, they are almost indistinguishable from fresh counterparts. However, we must remember that not all products are suitable for freezing or will not be as visually attractive as their fresh counterparts. Despite losing their original appearance, such as raspberries, their taste remains the same. Thanks to this, we can preserve the taste of our favorite fruits or vegetables for weeks. It's important to know that frozen food has a high nutritional value. The loss of vitamins and minerals is minimal, so we can consume frozen foods without worry. Bouzari A., Holstege D., and Barrett D.M. proved in a study published in 2015 that the loss of vitamins (C, E, A, B2) in products such as broccoli, peas, corn, carrots, green beans, spinach, strawberries, and blueberries is minimal. In some frozen products, a higher vitamin content was found than in their fresh counterparts. It was found that the beta-carotene content decreases as a result of freezing some products, such as carrots, spinach, and peas. The same research team also conducted a study on the content of minerals, phenols, and fiber in the above-mentioned products. They found that maintaining nutritional value depends on the type of product, but in most cases, no significant difference was found between fresh and frozen food. Freezing does not require adding sugar, salt, or longer cooking times. Thanks to this, there are no losses of valuable macro and micronutrients. Frozen fruits are healthier than highly sweetened jams or juices.

Unfortunately, not all food products are suitable for freezing, which is a significant drawback of this food preservation method. Food products with a very high water content, such as salads or cucumbers, lose a lot of water after thawing, making them unsuitable for storage. Another disadvantage is the loss of appetite for some food products after thawing. Food products that are rich in water, such as raspberries, are no longer as plump and appetizing after thawing. Additionally, a specific odor of frozen food products can be a problem if they are not properly packaged. Preparing and packaging food for freezing can be a hassle for some people. However, it is important to remember that food waste is expensive, and it makes no sense to waste money on food that will not be eaten. Freezing also requires careful meal planning and timely removal of food from the freezer, which can be a challenge for some people. Thawing should be done gradually to maintain the shape and taste of food. It is recommended to freeze small portions that require less time to thaw. However, some studies suggest that freezing can reduce the juiciness of poultry meat due to the long freezing time of the product. Lastly, it is worth mentioning that freezing food requires a limited amount of space in the freezer. Not all freezers are large enough to hold larger quantities of food. However, this can motivate people to use food more regularly, preventing food waste and consumption of non-fresh products.

Among the products that are excellent candidates for storage in the freezer are meat (raw and sausages, salamis), fish (mainly fresh), mushrooms, butter, some fruits and vegetables. It is recommended to freeze fruits such as strawberries, raspberries, blackberries, blueberries, American blueberries, plums, cherries, apricots, gooseberries, currants, sour cherries, peaches, pomegranates, rhubarb, or mangoes. Vegetables that can withstand freezing well are, for example, spinach, green beans, carrots, celery, cauliflower, broccoli, corn, beans, asparagus, green beans, bell peppers without seeds, or cooked beets. It is also a good idea to freeze herbs. Chopped parsley or chives can be filled into airtight containers or ice cube trays with herbs and a little water. Leftovers from lunch can also be frozen, for example, soups, broths, sauces (but not those based on yogurt or dairy products), goulash, all kinds of roasted or boiled meat, and fish. Yellow cheese, bread, cakes (without jelly or dough), or yeast pastries can also be placed in the freezer.

It should be remembered that products with a high water content do not have good frost resistance. It is not recommended to store melons, papayas, oranges, grapefruits, kiwi, cucumbers, eggplants or garlic in the freezer. It is believed that tomatoes are better stored in the freezer in the form of juice rather than whole fruits. It is also not recommended to store dairy products in the freezer. Yogurts and cream sauces after thawing, which makes them unattractive and lose their taste properties. It is also not recommended to store raw eggs in their shells in the freezer.

To put it briefly, freezing food is an excellent method to prolong its freshness. However, it is important to adhere to a few basic guidelines: - freeze only raw materials of the highest quality, - use airtight packaging and label the products appropriately, - freeze products quickly at the lowest possible temperature to achieve optimal results, - remember that not all products are suitable for freezing, - never freeze products that have been previously frozen, - avoid hoarding products in the freezer - those that have been frozen for two years will certainly not be as tasty as those frozen for six months.