Freezer Burn

[csababubbles]

Does freezer burn significantly affect nutritional value of the frozen fish foods? Enough so to throw it out? Or just enough so as to make an effort to not let it happen?

 

[Snowboarda42]

Nutritional value no, its just excess water evaporating out of the food. Yes, frozen foods still have evap, its just much slower. Every time you open the door to your freezer, as well as when your freezer goes on its auto-defrost cycle, the temperature rises a bit and you get those ice crystals, which in turn cause faster evap out of your food. This is why alot of our foods come in air tight packages with foil on one side.

 

[leebca]

"Homemade" freezer burn differs from freeze drying (Lyophilization) processes in that conditions are not stable and controlled. In the 'freezer burn' scenario, proteins and nutrient molecules are usually adversely affected. Denaturization is just one possible such affect. This is not to say that in an emergency (Mother Hubbard scenario) it isn't okay. Just not to be repeated regularly.

The frozen foods used for marine fish should not last more than a couple of months to make sure the is a reasonable quick turnover. Protect all frozen fish foods from freezer burns and thawing (until ready to use).

 

[azgard1]

very interesting thread question and answers. Learn something every day.

 

[LakeEd]

Personally... when meat in my freezer gets freezer burn, I won't eat it...so I'm not going to expect my fish to either.