Freezing Food: The Surprising Truth About Nutrient Value

by Joost Nusselder Updated:  August 3, 2022

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Freezing preserves food by slowing down the movement of water, air, and microorganisms. It prevents growth of bacteria and other microorganisms that cause spoilage. It also slows down the action of enzymes that cause food to spoil.

In this article, I’ll explain exactly what happens when you freeze food and how to do it safely.

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Freezing: The Superhero of Food Preservation

Freezing is a quick and convenient method of preserving food that has been used since prehistoric times. Sir Francis Bacon, the English philosopher, contracted fatal pneumonia while attempting to stuff a chicken with snow to preserve it. Thankfully, we have come a long way since then and commercially frozen foods are sold in supermarkets all over the world.

Here’s how freezing helps to preserve food:

• Slowing down the movement of microorganisms: Freezing slows down the movement of microorganisms that cause spoilage. This prevents the growth of foodborne bacteria and keeps the contents of frozen meals safe for extended periods.
• Enzyme activity is markedly slowed: Freezing markedly slows down enzyme activity, which causes spoilage and delays the growth of bacteria.
• Water is frozen: Freezing water in food prevents microbes from entering and causing spoilage. When water is frozen, it turns into ice, which keeps the food contents safe.
• Dormant state: Freezing puts microorganisms into a dormant state, which preserves the food and prevents the growth of bacteria.
• Gourmet meals: Freezing is a great way to preserve gourmet meals that are not available year-round. Freezing helps to maintain the quality of the food and keeps it safe until it is ready to be served.
• Vegetables and fruits: Freezing vegetables and fruits helps to preserve their nutrient value and maintains their texture. This helps people to have a variety of foods available to them year-round.
• Ice cream: Freezing helps to preserve the quality of ice cream by keeping it cold and preventing it from melting.

How does freezing work?

Freezing works by helping to slow down the movement of microorganisms that cause spoilage. When food is frozen, the water in it turns into ice, which puts microorganisms into a dormant state. This preserves the food and prevents the growth of bacteria.

How does freezing help to maintain the quality of food?

Freezing helps to maintain the quality of food by:

• Slowing down enzyme activity: Freezing markedly slows down enzyme activity, which causes spoilage and delays the growth of bacteria.
• Preserving nutrient value: Freezing helps to preserve the nutrient value of food, especially vegetables and fruits.
• Maintaining texture: Freezing helps to maintain the texture of food, especially vegetables and fruits.
• Helping to preserve gourmet meals: Freezing is a great way to preserve gourmet meals that are not available year-round. Freezing helps to maintain the quality of the food and keeps it safe until it is ready to be served.

Are there any exceptions to foods that can be frozen?

Most foods can be frozen safely, with the exception of:

• Foods that have a high water content, such as lettuce, cucumbers, and watermelon. These foods tend to become mushy when frozen.
• Foods that have a high fat content, such as cream and mayonnaise. These foods tend to separate when frozen.
• Cooked egg whites tend to become rubbery when frozen.

Freezing Tips

Here are some tips to help you freeze food safely:

• Freeze food as soon as possible after it is harvested or purchased.
• Label and date all frozen foods.
• Use freezer-safe containers or bags.
• Remove as much air as possible from containers or bags to prevent freezer burn.
• Do not refreeze food that has been thawed.
• Handle frozen food safely to prevent foodborne illness.

The Different Freezing Methods for Food and Vegetables

When it comes to freezing food and vegetables, there are a number of different methods available. Each method requires different materials, processes, and storage conditions, and can affect the quality and nutrient content of the produce in different ways. Here are some of the main types of freezing methods:

• Standard Freezing: This is the most common method of freezing, and involves simply placing the food or vegetables in a freezer at a low temperature. This method is suitable for most types of produce, but can affect the texture and firmness of some foods.

• Flash Freezing: This method involves freezing the food or vegetables at an extremely low temperature for a short period of time. This helps to preserve the texture and nutrient content of the produce, and is often used for high-value products.

• Dry Freezing: This method involves removing all of the water from the food or vegetables before freezing them. This can help to extend the shelf life of the product, but can also affect the texture and flavor of the produce.

The Role of Freezing in the Food Market

Freezing plays a significant role in the food market, with approximately 20 million tons of food and vegetables frozen each year worldwide. Freezing is a dynamic and technical sector, with a wide range of different methods and materials available to producers. Freezing allows for the regular availability of fresh produce, and covers a wide range of different food types and processing methods. Freezing also plays a key role in ensuring the safety and quality of food products, providing a convenient and effective way to store and transport food and vegetables.

What Happens to Food Chemically When It’s Frozen?

When food is frozen, the water inside it turns into ice. This change in water content can cause a range of chemical changes in the food, especially in vegetables. Here are some of the changes that occur:

• The ice crystals that form during freezing can damage the structure of the food, resulting in a change in texture and quality.
• Enzyme compounds that are normally active in fresh produce can be destroyed or slowed down by the freezing process, which can interfere with the natural processes that produce the desired colour, flavour, and texture.
• The freezing process can also cause changes in the size and shape of the food, as well as in the biological and chemical elements that are present in it.

Sugar and Starch

The freezing process can also have an effect on the sugar and starch content of the food. Here are some of the changes that occur:

• When food is frozen, the sugar content can be released and utilized by the process of freezing. This can result in a slightly sweeter taste.
• Starch in the food can also be affected by the freezing process. When food is frozen, the starch molecules can break down and change the texture of the food.

Protein and Enzymes

The freezing process can also affect the protein and enzyme content of the food. Here are some of the changes that occur:

• When food is frozen, the protein molecules can denature and change the texture of the food. This can result in a tougher or drier product.
• Enzymes that are present in the food can also be affected by the freezing process. When food is frozen, the enzymes can become less active or even destroyed, which can affect the flavour and texture of the food.

Control and Proper Storage

To effectively control the chemical changes that occur during freezing, it’s important to store food properly. Here are some tips:

• Use containers or wrapping that are designed for freezing to prevent improper storage.
• Remove as much air as possible from the container or wrapping to prevent freezer burn.
• Freeze food as quickly as possible to prevent large ice crystals from forming.
• Store frozen food at the right temperature to ensure that it stays frozen and does not thaw and refreeze.
• When cooking frozen food, it’s important to follow the right methods to ensure that it is cooked properly and safely.

Why Does Freezing Change the Texture of Food?

When food is placed in the freezer, the water present in the food starts to freeze, forming ice crystals. These crystals can cause changes in the texture of the food, making it harder, firmer, or even mushy when thawed. The size and shape of the ice crystals depend on various factors, including the following:

• The length of time the food is frozen
• The temperature at which the food is frozen
• The type of food being frozen

Cellular Damage

The process of freezing and thawing can damage the cells in fruits and vegetables. When water freezes, it expands, and this expansion can break the cell walls of the food. When the food is thawed, the cells may not be able to retain their original shape, resulting in a softer texture. Additionally, enzymes and chemical compounds present in the food can break down during the freezing process, further altering the texture of the food.

Meat Texture Changes

Meat is a common food product that undergoes noticeable texture changes when frozen. The freezing process causes the water in the meat to form ice crystals, which can break down the cellular structure of the meat. As a result, the meat may become tougher and less juicy when cooked. To help improve the texture of frozen meat, it is best to prepare it before freezing by adding marinades or seasonings that can help maximize flavor.

Maximizing Texture Benefits

While freezing can change the texture of food, there are ways to help minimize these changes and maximize the benefits of freezing. Some helpful tips include:

• Choosing the best freezing method for the specific food product
• Preparing the food product before freezing, such as blanching vegetables
• Adding sauces or other compounds to help protect the texture of the food
• Serving the frozen food in a way that takes advantage of its new texture, such as using frozen fruit in smoothies or using frozen vegetables in soups or stews.

Overall, freezing is a standard method of food preparation that can help preserve the quality and nutrient value of foods. While changes in texture may occur, understanding the reasons behind these changes can help you better prepare and enjoy frozen foods.

The Nutritional Value of Frozen Foods: What You Need to Know

When it comes to freezing vegetables and fruits, the process can actually help maintain their nutritional value. However, it’s important to follow proper methods to ensure that the nutrients are preserved. Here are some tips to keep in mind:

• Freeze fruits and vegetables as soon as possible after harvesting or purchasing to preserve their nutritional value.
• Pretreatment methods such as blanching or steaming can help maintain the nutritional quality of vegetables.
• Store frozen fruits and vegetables at zero degrees Fahrenheit (-18 degrees Celsius) or lower to maintain their quality.
• Follow suggested storage directions on the product packaging to ensure that the nutrients are preserved.
• Review the nutritional information on the packaging to ensure that the frozen fruits and vegetables are still a good source of essential nutrients.

Freezing Meat and Poultry

Freezing meat and poultry can also help preserve their nutritional value, but it’s important to follow proper storage and freezing directions to ensure that the nutrients are not destroyed. Here are some tips to keep in mind:

• Freeze meat and poultry as soon as possible after purchasing to preserve their nutritional value.
• Store frozen meat and poultry at zero degrees Fahrenheit (-18 degrees Celsius) or lower to maintain their quality.
• Follow suggested storage directions on the product packaging to ensure that the nutrients are preserved.
• Avoid refreezing meat and poultry as this can lead to a change in texture and nutrient value.
• Review the nutritional information on the packaging to ensure that the frozen meat and poultry are still a good source of essential nutrients.

Editorial: Frozen Foods and Nutrient Value

While freezing can help preserve the nutrient value of foods, it’s important to note that not all frozen foods are created equal. Some frozen foods may contain added sugars, sodium, or preservatives that can decrease their nutritional value. When purchasing frozen foods, be sure to review the nutritional information on the packaging and choose products that are minimally processed and contain whole, nutrient-dense ingredients.

Freezing Food: Tips and Tricks for Maximum Quality

• Cut meat into smaller pieces to freeze more quickly and evenly.
• Slice fruits and vegetables to the desired size before freezing.
• Cool cooked dishes completely before freezing.
• Remove excess fat from meat before freezing to prevent rancidity.
• Add extra sauce or liquid to dishes to prevent drying out during freezing.

Wrapping and Storing Frozen Food

• Use resealable containers or freezer bags to prevent freezer burn.
• Label containers with the type of food and date frozen.
• Wrap meat tightly in plastic wrap or aluminum foil to prevent freezer burn.
• Store frozen foods in the center of the freezer, where the temperature is most consistent.
• Don’t overcrowd the freezer- leave space for air to circulate.

Freezer Tips for Specific Foods

• Beef and pork: Freeze in portions that are easy to use for cooking, such as 1-pound packages.
• Prepared dishes: Freeze in individual portions for quick and easy meals.
• Apples: Freeze in slices for use in baking or smoothies.
• Vegetables: Blanch before freezing to increase shelf life and maintain quality.
• Sauces: Freeze in ice cube trays for easy portioning.
• Fresh produce: Freeze extra produce before it goes bad to use in smoothies or soups.

Freezing Foods: What You Shouldn’t Freeze

Freezing is a great tool for storing food and increasing its shelf life. However, not all foods are suitable for freezing. Despite the convenience of freezing, there are certain items that just won’t work. Here are some expert notes on what you should avoid freezing.

Foods That Should Not Be Frozen

• Eggs in their shells: Freezing eggs in their shells can cause them to crack and can also affect the texture and flavor of the egg.
• Foods with high water content: Freezing foods with high water content, such as lettuce, cucumbers, and watermelon, will cause them to become mushy and lose their crispness.
• Sauces thickened with starch: Sauces thickened with starch, such as cornstarch or flour, will separate and become grainy when frozen.
• Fried foods: Fried foods will lose their crispiness and become soggy when frozen.
• Certain vegetables: Onions, for example, will become mushy and lose their flavor when frozen.
• Certain dairy products: Cheese can become crumbly and lose its texture when frozen, while milk and cream can separate and become grainy.
• Certain sweet dishes: Pies with custard or cream fillings will become watery and lose their texture when frozen.
• Certain meat dishes: Cooked ground beef and turkey will become dry and lose their flavor when frozen.
• Certain baked goods: Breads and pastries with a high fat content, such as croissants, will become stale and lose their texture when frozen.
• Certain oil-based products: Freezing oil-based products, such as mayonnaise or salad dressings, can cause them to separate and become grainy.

Tips for Freezing Food

While there are certain foods that should not be frozen, there are also many foods that freeze perfectly. Here are some tips for freezing food:

• Prepare the food for freezing by cutting it into smaller portions or following a recipe that is suitable for freezing.
• Cool the food completely before freezing to maintain its quality.
• Store the food in airtight containers or freezer bags to prevent freezer burn.
• Label and date the food before storing it in the freezer.
• Allow hot food to cool slightly before freezing to avoid affecting the temperature of the freezer.
• Freeze food as quickly as possible to maintain its quality.
• When storing food in the freezer, keep in mind that the ideal temperature for freezing is 0°F (-18°C).

Conclusion

So, freezing doesn’t kill microorganisms, but it does slow down their movement and keeps food fresh for a longer period of time. It also preserves the nutrient value of food and helps you have a variety of food available year-round. So, don’t be afraid to freeze food and enjoy the benefits!

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.