One of the most common questions about food that many of us ask ourselves is when the defrosted food expires. How long does it last? Is the expiration date that it had before freezing kept? Is the time it has been frozen added to it? Can it be frozen again?
Infinity of factors
Well the answer is that its expiration depends on many variables, the time it has been frozen is not added, the date it had before freezing is not kept, and it is better not to freeze it again (unless you cook it previously).
As Irma Castro, from the Spanish Association of Graduates, Doctors and Graduates in Food Science and Technology points out, when a food is frozen its expiration date "is suspended" and, once it is thawed, a date cannot be established recommended consumption, as it varies depending on many factors such as the type of food, its state when defrosted or the defrosting temperature.
But, as a general rule, it is considered that a thawed food has to be consumed within 24 hours after it is defrosted, and as long as it is kept in the refrigerator.
Keys to a good defrosting
There are four basic ways to defrost: in the refrigerator, in cold water, in a water bath, or in the microwave. But keep in mind that the vegetables can be used directly frozen, and also some precooked ones like squid or croquettes, for example.
- The most suitable way. Ideally, defrost in the fridge and in a closed and waterproof container so that it does not drip onto other foods.
- Not directly under the tap. Thawing in this way causes loss of nutrients and can promote the growth of microorganisms. However, you can do this by wrapping the food in plastic and then placing it in cold water. Because water conducts heat better than air, it will thaw faster, and it will lose fewer properties.
- Try to avoid. Thaw at room temperature, as food can quickly come into contact with germs.
And why is it not advisable to refreeze?
As a general rule, meats, fish and already cooked foods that have been thawed should never be frozen again because the cell membranes have been broken in the freezing and thawing process.
As a consequence, they lose a good part of their flavor, texture and nutritional properties at full speed. And the breakdown of these membranes facilitates the proliferation of germs and bacteria.
- Exception. If fresh food, once defrosted, is cooked above 70 ºC, it can be frozen again.
