Many households store a variety of frozen ingredients in their freezers, such as frozen dumplings, frozen meat, frozen buns, and frozen seafood. Some families even keep frozen foods in their freezers for more than a month. So, is it good to keep food frozen for a long time? Do frozen foods have a shelf life?

According to Cheng Jingmin, a registered nutritionist with the Chinese Nutrition Society, a professor at Shanxi Medical University, and a doctoral supervisor, who was interviewed by the China Consumer News, rapidly frozen processed foods generally experience very little nutrient loss. When stored at a constant temperature of -18°C, the nutritional value of food is maintained in an ideal state. However, the ice crystals formed during the freezing process can objectively damage food cells. Over time, this may lead to nutrient loss or bacterial growth. Therefore, frozen foods do have a time limit.

Cheng Jingmin explained that the shelf life of frozen foods largely depends on whether the initial processing before freezing is done properly. The initial processing has a significant impact on the shelf life of frozen foods. For example, fresh fish that is frozen without any processing can only be stored for one to two months. However, if it is scientifically processed before freezing, the shelf life can be extended to six months.

Industry insiders from food exhibitions suggest that before freezing poultry, seafood, and freshwater products, it is important to remove the internal organs thoroughly and wash them inside and out. Other foods and meats should also be cleaned carefully before freezing to remove surface bacteria. It is important to dry or wipe off excess moisture as well. Additionally, all foods should be divided into single-serving portions before being placed in the freezer and carefully wrapped in plastic wrap or freezer bags to prevent moisture loss. It is also advisable to label the packaging with the date and name of the food for easy identification later. Meanwhile, it is crucial to maintain a sufficiently low temperature, with the freezer compartment ideally kept below -18°C. When taking out food, it is best to do so quickly and in one go to minimize the time and frequency of opening the freezer door. It is also important to note that food should not be refrozen after it has been thawed.

If you would like to learn more about the food industry, please visit the SIAL China website for more information.

Source: China Consumer News

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