Frozen foods: Healthy or unhealthy?

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Frozen foods: Healthy or unhealthy?

Million the German the time and desire to cook is lacking due to professional or private Stress; Rather than a freshly prepared meal a ready-made lands then frozen dish on the plate. In the past few years, the Per capita consumption of frozen products in Germany rose sharply. He more than tripled between 1975 and 2008, of approximately 12 kilograms to 39 kilograms. However, products are frozen at all healthy? And what you have observed during storage, thawing and preparation of the products? We answer the most important questions.

Deep freezing of foodstuffs

Under the concept of a frozen food are combined food, made by deep-freezing for preservation. Important when deep-freezing is that the process goes as quickly as possible. Then only small ice Crystals in the cells and intercellular spaces, which do not cause any damage to the form. During slow freezing, larger ice Crystals arise, however, and it can lead to destruction of cells.

Be damaged during Freezing, cells, change of the taste and the consistency of the food. In the case of quick frozen foods, the long-thawed semen and gentle, this is not the case. In addition, vitamins and other nutrients are particularly good here.

The food contained nutrients can be preserved freezing, especially in the so-called shock – which is currently the fastest freezing method–. Here, the food can be frozen at below minus 30 degrees. A thin, frozen layer around the food, which prevents the liquid or nutrients escape quickly forms.

Quality of frozen food

The deep-freezing of food is in comparison to other preservation methods, especially gentle. The faster the food is frozen, the better its quality.

In order to preserve the quality of the frozen products, it is important that the cold chain is not interrupted. Therefore, frozen food should be at the end of the shopping in the car. A long way home or high outside temperatures, the depth should be transported refrigerated products in an insulated bag. Such a bag is not at Hand, should be stored in a plurality of deep-frozen products close to each other, so that the cold remains.

In addition, you should note when buying deep-frozen products, but also the following aspects:

  • Do not buy products whose packaging is damaged.
  • Check the temperature of the freezer, often is contained in a Thermometer: The temperature should be at least minus 18 degrees.
  • Do not buy products which are stored above the stack mark. A sufficient cooling is ensured.
  • You control the cleanliness of the freezer Has formed in the Interior of the chest ice, can be disrupted as a result, the cooling.

Healthy Frozen Vegetables

Frozen vegetables is considered a healthy Alternative to fresh vegetables, as a result of the quick deep-freezing, many vitamins and minerals. Therefore, the nutrient content of frozen vegetables is significantly higher than in jars or cans stored vegetables. Often frozen vegetables has even more nutrients than fresh fruit or vegetable that has been stored for several days at room temperature. Because by light and heat, the nutrient content decreases with time significantly.

In addition to the nutrients, the taste and the consistency of the vegetables are preserved with a fast Freezing of the products is almost complete. Moreover, no preservatives are used to preserve the frozen vegetables needed.

So that frozen fruit and vegetables are also after thawing is still a valuable food, apply in the manufacture of strict quality criteria. These include the proper condition of the output product, and the harvest at the right ripening time, as well as the quick Processing of the food. Before the deep-freezing of vegetables is blanched also in the rule, to extend shelf life and to reduce the number of bacteria.

Finger way of ready-made frozen dishes

While frozen fruits and vegetables are regarded as healthy, ready-made frozen meals critical: For such ready meals are usually substances in the laboratory, the use of color, flavors and preservatives as well as flavour enhancers and binders.

There are, however, in the case of ready frozen dishes, large differences between individual products. Have been found in a quality test of the Stiftung Warentest, that some ethnic ready meals with virtually no additives. That is why it is in the case of ready frozen dishes is particularly important to pay close attention to the quality of the product. Generally, however, individual ingredients for a home-cooked menu is cooled from the freezer may be produced, ready-made frozen food, but is better omitted.

Tips for defrosting of frozen food:

To maintain the quality of frozen products in the best possible way, you should take note of when thawing the following tips:

  • Thaw frozen food in the fridge. At higher temperatures, the product may spoil.
  • Take care when thawing to the fact that the food is dry and not with the de-icing fluid comes into contact. This is especially in the case of poultry, since can collect in the de-icing water Salmonella.
  • You process frozen products within 24 hours after thawing.
  • Frozen vegetables should not be thawed, but still frozen, prepared, as it can otherwise lead to a loss of nutrients. To keep this as low as possible, should be cooked in the deep-frozen vegetables just a short, but hot.
  • In addition to deep-frozen vegetables, also many other low-can be frozen products such as Pizzas, potato products, Snacks or sandwiches in the frozen state cooked.
  • Products to be consumed cold, as, for example, smoked fish, fruit or cakes need to be thawed.

Frozen food re-freezing is possible?

The note that frozen products should not be re-frozen after thawing, may be missing out on any frozen product. According to the German frozen Institute, the re-freeze once already thawed foods under certain conditions, but quite possible, especially when cooked or heated food.

It is important that the thawed products are frozen quickly: Because in the thawed state of the microorganisms, the food can spoil after prolonged storage in the refrigerator. Before consumption, the re-frozen products should be heated so thoroughly that any possible germs.

By re-freezing on the quality of the product suffers most, however, as it cools in your own freezer as quickly as the shock-freezing. In addition, important nutrients are lost. Therefore, the needed Portion should be estimated as accurately as possible and the products freezing can be avoided.

Quality of even frozen foods

The storage temperature of industrially produced deep-frozen products must be minus 18 degrees or lower. Ice cream is one not to frozen food, since it can also be used at higher temperatures are stored. During a transhipment operation – for example, during transportation, – are deviations of up to three degrees.

Even frozen foods are not referred to as frozen food, but frozen food. They have a lower durability, because they are stored at higher temperatures. In addition, the quality of self-frozen products is lower, as they Freeze more slowly than deep-frozen products.

Before deep-frozen products reach the market, they must be marked as such, for example, by the note of a ‘deep-chilled’ or ‘frozen’. In addition, the packaging must carry the date of minimum durability and of the recommended storage temperature.