KOMPAS.com – Freezing is a quick and easy way to preserve a wide variety of foods.
Not only meat and processed products, fruit and vegetables can also be frozen for a longer shelf life.
If freezing is done properly, frozen food can still have high quality and maximum nutritional value.
As for what makes frozen foods are more durable than unfrozen foods are chemical and physical reactions that occur during the freezing process.
Reported from University of Minnesota, Fresh food is constantly undergoing chemical changes that can lead to spoilage and product spoilage.
This is why this product should be frozen as soon as possible and at its peak ripeness.
Fresh produce contains chemical compounds called enzymes, which cause color loss, loss of nutrients, taste changes, and discoloration.
These enzymes must be inactivated to prevent this reaction from occurring.
Texture changes during freezing
Water makes up more than 90 percent of the weight of most fruits and vegetables.
Water and other chemicals are held in fairly rigid cell walls that give a fruit or vegetable its structure and texture.
When you freeze fruits and vegetables, what actually happens is the water freezes inside the plant cells.
When water freezes, it expands and the ice crystals cause the cell walls to break.
So, the texture of the thawed product is much softer than when it was still raw.
This is especially true for foods that are usually eaten raw. For example, when frozen tomatoes are thawed, they become mushy and runny.
Texture changes due to freezing are not obvious in products cooked before eating because cooking also softens the cell walls.
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These changes were also less noticeable in high-starch vegetables, such as peas and corn.
Nutritional value of frozen food
Freezing, when done properly, can preserve more nutrients than other food preservation methods.
In order to maintain the best nutritional quality, it is important to follow the instructions for pre-treatment of foodstuffs, to store frozen products at the proper temperature and to use them within the recommended storage times.
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