What is the difference between chilled and frozen foods?
Whether we go to the supermarket or purchase foods at the Fresh Food Mall, we often see words such as “frozen†and “chilledâ€, and the prices of the two foods will also differ.
What is the difference between chilled food and frozen food? This has to be started from the cold storage of the two in the cold storage.
Traditional cold storage technology, food in the freezing process, because the food contains water in the low temperature environment will form ice crystals, resulting in cell volume expansion, destruction of tissue structure, causing freezing denaturation. After the food is thawed, the water contained in the food is precipitated. Taking meat products as an example, in the case of normal low-temperature freezing, it is stored below -18°C, and the meat products are reduced from normal temperature to below the freezing point. The moisture in the water will condense to produce ice crystals. After the meat is thawed from the cold storage, the cells will be partially damaged during the defrosting process. The meaty surface will be dried and the meat quality will be degraded, which will result in poor taste.
What is the so-called chill?
The chilled concept is relatively wide, and can be combined with the hot cold chain nowadays.
The first is pre-cooling. Still taking meat products as an example, after the slaughter of livestock, through the pre-cooling room of the cold storage of the slaughterhouse, the temperature is reduced to around 0°C in a short period of time, then transported and packaged, and strictly controlled during transportation and storage. Within a certain temperature range. Throughout the entire process, the temperature of the meat products is always at the critical point of freezing point to maintain the softness of the meat. At the same time, the appropriate low temperature can prevent the bacteria from multiplying. As a result, the taste and nutrition are retained to the utmost extent, so the food is chilled. More nutritious than frozen products.
From this point of view, the freshness of chilled foods is much shorter than that of frozen foods, and they need to be transported as quickly as possible from the place of production to the destination, and even air transport is needed. Therefore, logistics costs are high, and prices are naturally higher than frozen foods. .
Of course, there are also some special foods that need to be frozen and fresh-keeping, such as tuna and high-grade beef. Within a dozen hours, the center temperature rapidly drops to -60°C and completely freezes, completely curing the water and preventing fluidity. The resulting quality changes ensure the nutrition and quality of the meat.
The difference between chilled and frozen foods Did you understand?
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