Freezing is a common food preservation technique. Like other methods, it has its benefits and drawbacks.
Several people developed innovative techniques to freeze foods, but Clarence Birdseye is credited with creating today’s quick freezing method.
History
People have used freezing as a food preservation technique since 3,000 BC. They would use naturally occurring ice, salt curing, drying, smoking, and pickling to keep foods from spoiling for extended periods.
Clarence Birdseye, the father of modern frozen food, revolutionised the industry in the 1920s by introducing “flash freezing” to America. He developed his method after studying local inhabitants in Labrador, Canada, who used rapid Arctic freezes to preserve fish and other meats.
Previously, food was frozen slowly, allowing large crystals to form, altering the quality of the food once thawed. Birdseye’s process was a breakthrough, creating foods that retained their original texture and taste.
The popularity of frozen food continued to grow during World War II due to a shortage of tinplate for cans. Frozen vegetables, fruits, seafood and poultry have become more available than ever. By the 1970s, more sophisticated products such as frozen ready meals, thawed oven chips and microwaveable pizza helped mainstream frozen foods.
Origins
The modern frozen food industry started in 1917 with a Brooklyn native named Clarence Birdseye. During fur-trapping expeditions to chilly Labrador, Canada, Birdseye observed that residents preserved meats and fish by letting them freeze quickly in Arctic temperatures. When thawed, the frozen food retained their fresh characteristics and taste.
People have been freezing their food to extend its shelf life for thousands of years. The Chinese used insulated ice cellars, and the Romans stored their food in packed snow.
Frozen food covers a wide range of products, including whole fruits, vegetables and seafood; cooked foods like complete dinners and burgers; and semi-finished food like doughs and pizza. However, frozen food’s most significant contributions to the modern world have been in frozen prepared meals. The invention of fast and efficient modes of refrigerated transportation opened the door for large-scale production and distribution of frozen food. The industry is now a massive global operation.
Safety
Freezing slows down but does not stop the action of enzymes that degrade and oxidise foods. However, freezing is a safe preservation method, providing the food is in a good quality condition before freezing. The frozen food cold chain must be well controlled to maintain safety and quality.
Food safety guidelines recommend that frozen food not be thawed at room temperature because the process will take too long, and microorganisms may multiply before the product is thoroughly defrosted. This can lead to the growth of pathogens, which could cause food-borne illness. Instead, frozen food should be thawed in the refrigerator (0degC – 4degC), under cold running water or in the microwave oven. It is also recommended that frozen food should be cooked before eating. This will ensure that any harmful microorganisms are killed. Freezing prevents most food spoilage, but soft cheeses and emulsions like mayonnaise can’t be frozen without losing texture and consistency.
Nutrition
Freezing is one of the most convenient and accessible preservation techniques, but it somewhat affects food quality (Persson and Lohndal, 1993). The type of freezer and its operating procedures affect the freezing process and the resulting quality.
Slow freezing produces large, disruptive ice crystals that damage meat cells and dissolve emulsions such as mayonnaise and cream. Rapid freezing reduces these problems and makes thawed foods more nutritious than they would have been otherwise.
Frozen food products contain additives and preservatives unless the foods are prepared specially for freezing. Some of these are essential, such as calcium chloride, to prevent ice buildup in freezing equipment, but most are optional. This makes frozen foods less nutrient-dense than fresh foods, but there are also some healthy choices. Read the labels. The fewer ingredients, the better.
Challenges of Frozen Food
Frozen food is a significant part of the global food industry. However, the industry has some challenges.
Before quick-freezing methods, foods were frozen at a slow rate, which caused large ice crystals to form. This damaged the texture of the food.