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The nutritional value of frozen products
Table of Contents
1. The types and availability of freezers
Freezing is one of the most popular methods of preserving food. It uses a low temperature (from −20°C to −40°C) that causes the water in the product to change in ice, which inhibits the development of the microbes responsible for spoiling food. The freezing process can be applied to most food products and prepared foods. The exception is fruits and vegetables with a high water content, e.g. onions, lemon, lettuce, blueberries or melons. Freezing changes their structure, which makes it unattractive after thawing.2. Nutritional value of frozen products losses
Meat and fish data indicate that frozen storage does not affect protein and fat (macronutrients) content, whereas a loss was observed (around 1030%) of B vitamins, which may also be due to a decrease in water content during digestion. In the case of fish, the level of B fatty acids in the fish and fish fats samples alone, the remaining high-risk fertilisers from the frozen fats and fats from the fats of the same group. However, in 2015 and in 2008, a large number of studies have shown that the quantity of these fats, fats or fats in the fresh produce (including B fats) has been significantly altered (see Figure 1).3. Nutritional value of fresh and frozen fruit and vegetables
Because of the potential nutrient losses caused by freezing, many people prefer to go for fresh fruit and vegetables. However, they are often bought in larger quantities for storage and then stored in the refrigerator. This can have the opposite effect. Researchers have looked at changes in the content of three vitamins (folic acid, vitamin C and vitamin A) in fresh, frozen and fresh vegetables that have been stored for 5 days.4. The benefits of ice cream
On the basis of the data presented, it can be observed that frozen products have a very similar nutritional value compared to fresh ones, allowing them to retain their intense flavour and colour as well as nutritive value, and that there is no need to worry about shortages in the diet in which we include ice cream.5. The flaws of the ice cream
Changes in the appearance or structure of the product Some fruits and vegetables (e.g. legumes, raspberries) lose their original properties and consistency after thawing due to loss of water; improper storage when using frozen products should be taken into account. Appropriate transport and subsequent storage conditions should be ensured, among others.6. Summary
According to the recommendations of the National Institute of Public Health, the minimum intake of fruits and vegetables should be 400 g per day. However, data from the Central Statistical Office indicate that Polish residents consume on average only about 380 g of fruit and vegetable per day, of which less than 250 g are vegetables. One way to increase this quantity is to use frozen products which are affordable and affordable.
