Factors Affecting Frozen Food Quality

If foods have only partially thawed, and still have ice crystals in the package, they can be safely refrozen, though their quality will be lower.

Frozen foods should be stored at zero degrees Fahrenheit or less. Refrigerator-freezer combinations can be used for storing frozen food; if the freezer is a true freezer. A true freezer compartment will maintain a temperature of zero degrees Fahrenheit or below. If the freezer compartment is not a true freezer, store food for only one to two weeks for best quality.

Food may not spoil if the compartment temperature is above zero degrees Fahrenheit. However, the quality will decline. The overall quality of frozen foods will decline if the food is held much longer than the recommended storage time, although it will still be safe to eat.

Freezing does not improve the quality of the food product. Frozen food is only as good as the quality of the fresh food, so select only high quality products at optimum maturity and freshness.

Freezing does not kill germs present in food.

It does prevent the growth and multiplication of germs, if food is held at zero degree Fahrenheit or less. When thawed, the surviving organisms can grow again.

Meat, fish, poultry, prepared foods, vegetables, and fruit can be refrozen if the freezer temperature is 40° degrees Fahrenheit or below and if the color and odor are good. A freezer thermometer is the surest way to check and maintain the freezer's temperature.

Adding large amounts of room temperature food to a freezer at one time can also bring the freezer temperature up. It can also cause slight thawing of some frozen foods, as well as, slow freezing of the newly added food. Add only the amount of food that will freeze within 24 hours. The general rule is to allow two to three pounds of food per cubic foot or storage space. Turning the freezer temperature down below zero degree at least 12 hours before new food is added will also help the freezer maintain a zero degree Fahrenheit or below temperature.

Packaging at zero degrees…

When foods are held at zero degree Fahrenheit, their packaging becomes very important. Freezer burn is dehydration or drying that occurs on the surface of a product if it is improperly wrapped. The food is safe to eat but poorer in quality. To prevent freezer burn, the package must be free of air and tightly sealed.

Packaging materials must be moisture-vapor resistant, durable and leak proof and resistant to oil, grease of water. Good freezing materials include rigid containers made of aluminum, glass, plastic, tin, or heavily waxed cardboard; bags and sheets of moisture-vapor resistant wraps and laminated papers made especially for freezing.

Heavy duty aluminum can be used as a freezer wrap, but because it can be torn or punctured easily, it is wise to use an over wrap. Light weight or household aluminum foil is not satisfactory for home freezing.

For more information on factors affecting frozen food quality; contact your local county Extension office.