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Frozen meat thawed repeatedly 15 times Will it become zombie meat after being frozen for a long time Must be clear today

Frozen meat thawed repeatedly 15 times Will it become zombie meat after being frozen for a long time Must be clear today Now that the living conditions are good, the meat is bought in large chunks, frozen at home, and cut a little when you want to eat. 　　 But recently I saw a statement: Frozen meat was thawed repeatedly, and the bacteria increased by 15 times after 4 times! Why do bacteria multiply under freezing conditions? 　　 In fact, in addition to bacterial propagation, thawing and repeated freezing have other risks. Take a look today. 　　Can't frozen food be thawed repeatedly? Frozen food usually refers to food stored and sold under the condition of -18℃ or less. Frozen foods are really not suitable for repeated thawing for the following reasons: 　　Nutrition loss 　　If the food is repeatedly frozen and thawed, the water between the food tissues will freeze repeatedly, and the volume of ice crystals will become larger and larger, it is easy to squeeze the tissue structure and puncture the food cells, causing nutrient loss. 　　Bacteria reproduction 　　 Low temperature freezing can inhibit the growth, reproduction and biochemical reactions of most microorganisms in food, but low temperature only inhibits bacteria, not kills them. 　　In the process of repeated freezing and thawing, the temperature of the food keeps fluctuating. When the temperature is suitable, the bacteria attached to the food will multiply rapidly. 　　Research shows that most of the bacteria in food, it takes only about 20 minutes to reproduce one generation. 　　Followed in slaughtering, fishing, purchasing and transportation before putting it in the home refrigerator. The original colony of microorganisms in food materials was relatively large. Under repeated freeze-thaw cycles, bacteria would rapidly double. 　　Some studies have repeatedly defrosted venison. After thawed 6 times, the number of colonies increased by nearly 3 times. 　　 The taste is getting worse 　　 For protein-rich meat products, the protein in the meat will be pressed by ice crystals and gradually come closer, and finally aggregate and precipitate, and the hydrated layer of protein molecules gradually weakens, making it difficult to restore the colloidal state before freezing. Therefore, repeated freezing and thawing will make the taste worse. 　　 Active substance irreversible damage 　　During repeated freeze-thaw cycles, the water in the food cells will also turn into ice, which causes the active substances in the cells to be exposed to the high concentration of cell fluid. For too long, some active substances will undergo irreversible reactions. 　　 Temperature fluctuations are very detrimental to the storage of frozen food. 　　In summary, do not defrost and freeze frozen meat repeatedly. 　　 Will the meat freeze into "zombie meat" for a long time? 　　 "Zombie meat" refers to meat that can be frozen for decades. 　　 However, my country has strict restrictions on the shelf life of frozen meat. None of the so-called "zombie meat" we can buy. 　　 The meat you buy is usually eaten within 2 weeks. Once the freezing time is too long, it will have a great impact on the quality. 　　Professional meat product refrigerators have good temperature control (-15℃~18℃) and humidity control (95%) systems. Under this condition, frozen meat or carcass can be stored for a long time, and the quality of the meat will not be obvious. 　　Most household refrigerators do not have a perfect humidity control system. During storage, water will evaporate and sublimate at low temperatures, which will continue to reduce the weight of fresh meat products or carcasses and lose the original taste. 　　Similarly, with the extension of storage time, the deeper the degree of oxidation of myofibrillar protein, which affects the taste of meat products, the more obvious the decline in meat quality and the worse the taste. 　　If the temperature fluctuates greatly during storage, the fine ice crystals in the frozen meat products will combine to form larger ice crystals, thereby destroying the nutrients inside and outside the cell. 　　How to deal with frozen food that can't be eaten? 　　 First of all, it must be emphasized that how much to eat and how much to buy and finish as soon as possible. 　　Secondly, in order to avoid repeated freezing and thawing, the frozen food in bulk can be divided into small portions and packed in fresh-keeping bags and stored in the freezer compartment of the refrigerator, and only the appropriate amount of food is thawed each time. 　　Finally, raw and cooked ingredients in frozen food should be stored separately. 　　How to thaw scientifically? 　　 Thawing refers to the melting of ice crystals in frozen food into water, which is absorbed by the food and restored to the fresh state before freezing. 　　 If the thawing time is too long, the microorganisms in the food will multiply and the quality of the food will be damaged. If the thawing time is too short, the melted water will not have enough time to re-enter the cell, and some nutrients will be lost with the juice. 　　In daily life, how should we defrost food scientifically? 　　Air thaw The thawing end temperature of frozen meat is generally -5℃～-3℃, this state is called semi-thawing. 　　 Frozen products are generally only required to be semi-thawed when used as raw materials for food processing. Therefore, frozen food can be placed in the refrigerator freezer (4°C) for air thawing. 　　 tap hydrolysate The object of the hydrolytic method is generally for packaged foods, frozen fish wrapped in films, and fruits and vegetables with complete skins. You can use dipping or tap water spray to defrost food, but the temperature of the water used for hydrolytic freezing should not exceed 20 ℃. 　　 However, frozen food without outer packaging cannot be thawed directly in water, otherwise nutrients will penetrate into the water from the cut surface of the food. 　　Microwave thawing 　　 has a microwave oven, and it can also be defrosted by microwave. The quality of the meat after thawing by this method is better than that of air and hydrolytic freezing method, and the operation is simple, the speed is fast and the efficiency is high.

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