The director of the American Center for Food Research and Development (CIAD), Fernando Ayala Zavala, says that there are many myths about frozen foods, so it is necessary to have adequate information about it.
Recognize that frozen foods lose their nutritional value, yes, but that this process is slower than when the products are refrigerated or stored at room temperature. Therefore, food spoils more when it is at room temperature, while freezing slows down this spoilage process.
However, it is recommended to consume fresh fruits and vegetables, since when they are sold frozen they may contain chemical preservatives that allow them to maintain a better appearance. Freezing them degrades their flavor and affects their texture. This is because low temperatures do not allow the aroma and flavor compound to be perceived, which is also lost during the thawing process.
Therefore, it is important to follow these instructions carefully to maintain the freshness and quality of the food you want to defrost.
