The freezing It is a very useful technique to extend the life of food, since it prevents spoilage and growth of bacteria and other microorganismss, which allows them to stay fresh for a long period of time. However, in some cases, this method is detrimental due to changes in quality, flavor and texture of the products.
Next, discover which foods you should never freeze:
- Foods with high acidity
This type of food, among which are citrus fruits, vinegar or juicescannot be frozen, since acidity can cause changes in the texture and flavor of food, as well as being a substance that can speed up decomposition and facilitate the appearance of bacteria.
- Foods with a high concentration of sugar or salt:
Both sugar and salt can affect the cellular structure of food if it is frozen. Therefore, those with a high concentration, such as the sweetsare not suitable for freezing.
- Foods with high water content
Some vegetables such as lettuce, cucumbers or tomatoes, have a high water content, something that is not beneficial if you want to freeze them. And it is that subjecting them to this technique will not only alter their appearance, but it will cause them to lose properties related to texture and flavor.
Meanwhile, It is also not recommended to freeze the fruitespecially if it contains between 84 and 92% water, because ice crystals form inside these foods.
- Foods with creams or sauces
Just like many vegetables should not be frozen, neither should they be frozen. creams. In turn, there sauces such as aioli or mayonnaise, which turn out to be very delicate, especially if they are prepared with flour, egg or cream. Therefore, it is advisable to keep them in the fridge, otherwise, they would be cut or lose their properties.
However, there are certain sauces that are not damaged by being subjected to the freezing process, including béchamel, which, although it may lose its texture, is still edible.
- Raw foods with shells or skins
During the freezing process, the skin of products with shells, such as that of eggs, potatoes or bananas, prevent the cold from entering the interior of the food, which causes changes in its quality and texture. In addition, the skin can also serve as a barrier that does not allow the penetration of oxygen, thus accelerating its decomposition.
In general, it is important to follow freezing recommendations to maintain the quality and safety of frozen foods.
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Other Food Preservation Methods
If you can’t freeze your food, use other preservation methods. Here are some of them:
- Heating: Cooking, boiling or pasteurizing milk and other products serves as a preservation method.
- Dehydration or drying of food: it is about removing water from a food to prevent microbial activity and reduce enzyme activity.
- Shortened: It is used for meat, fish and vegetables, to which you only have to add salt and vinegar to maintain them.
- Canned: It consists of sterilizing and hermetically closing the food container.
- Refrigeration: It is a process in which food must be kept at a temperature lower than that of the environment.
