Freezing is one of the most popular methods of food preservation, helping to extend shelf life and retain flavor and nutrients. In addition, freezing helps avoid food safety hazards. food safetyHowever, to keep food fresh and safe, you need to have a good understanding of freezing temperatures.
Why is temperature important?
Prevents bacterial growth: Low temperatures slow down the growth of bacteria, preventing food from spoiling.
Protect nutrients: Quick freezing at the right temperature helps preserve vitamins, minerals and other nutrients.
Prevent ice crystal formation: Large ice crystals can destroy the cell structure of food, affecting the quality when defrosted.
Ideal freezing temperature
-18°C: This is the standard freezing temperature, ensuring food is best preserved for a long time.
-20°C or below: The lower the temperature, the faster the freezing process and the better the food is preserved.
Freezing temperature for each type of food
Meat: It should be frozen immediately after purchase, at -18°C or below. Minced meat should be used within the shortest possible time.
Fish: Fresh fish should be cleaned and frozen immediately. The ideal temperature is -20°C.
Learn more about Store meat and fish here..
Vegetable: Vegetables should be washed and drained before freezing. Some vegetables may need to be blanched before freezing to retain colour and crispness.
Fruit: Fruit should be chopped or pureed before freezing. To prevent browning, you can soak the fruit in lemon juice or sugar water.
Notes when freezing food
Sealed packaging: Use zip-top bags or airtight food containers to avoid freezer burn and mixed flavors.
Labeling: Clearly label food names and frozen dates for easy management.
Do not refreeze: Thawed food should not be refrozen as bacteria may grow.
Defrost properly: Thawing in the refrigerator is the safest way. Avoid thawing in the microwave or hot water.