How Long Can Meat And Seafood Be Frozen? Will Nutrients Be Lost? Dietitian Discloses "Fresh Food Frozen Storage Period" 1 Way To Maintain The Best Quality And Flavor

There has been a surge in local cases of new coronary pneumonia, and the domestic new coronary pneumonia epidemic is tense. Chen Shizhong, commander of the Central Epidemic Command Center, announced yesterday that the whole country has been raised to the third level of epidemic alert. From now on, all Taiwanese people will wear masks when going out and avoid No unnecessary movement, activity or gathering.

Home-based epidemic prevention has become a daily routine for Chinese people. If you buy fresh meat and seafood, how should you store the food correctly? Dietitian Cheng Hanyu pointed out that people often have questions, that is, they don’t know how long fresh food can be kept in the freezer. Suppose that the refrigerated meat bought on May 20 expires on May 22, and how long can it be kept in the freezer? Is it going to be finished on May 22?

Cheng Hanyu explained,. Because stale food is still not fresh in the freezer, and fresh food is put into the freezer, the ice crystals will grow larger as time goes by, the quality will deteriorate, the taste will deteriorate, and the freshness will decrease. It is best to consume it within the freezer shelf life .

Cheng Hanyu pointed out that frozen preservation of fresh meat and seafood must be placed in a freezer below minus 18 degrees C in the refrigerator. The shelf life of various types of meat and seafood is as follows:

9 months. 6 to 12 months. 4 to 6 months. 3 to 4 months. 6 to 8 months. 2 to 3 months. 3 to 6 months.

Will the nutrition of frozen meat and seafood be lost? Cheng Hanyu said that frozen meat and seafood have little effect on minerals and proteins.Although it has a slight effect on vitamins, it is not large.

Cheng Hanyu explained that rapid freezing can quickly reduce the temperature to a low temperature where microorganisms cannot reproduce, the deterioration time during freezing is reduced, and the resulting ice crystals are very small, which does not affect the texture of the food. Because the freezing time is very short, it is dissolved in the food. The salt has no time to move, and there is less separation of water when freezing. When freezing meat and seafood of the same quality, the faster the freezing speed is, the better the quality is.

"Health 2.0" reminds you

In response to the new crown pneumonia epidemic, the CDC continues to strengthen epidemic monitoring and border control measures, and wear a mask as instructed to seek medical treatment as soon as possible, and actively inform the doctor of travel history and contact history, so as to facilitate timely Diagnosis and notification.

◎ Image source/Dazhi Image/Shutterstock ◎ Consulting experts/Cheng Hanyu nutritionist