What is freezer burn?
Freezer burn refers to the dry, icy spots that can develop on frozen food. It’s caused by air reaching the food’s surface and oxidizing the food, which damages texture and taste. Freezer burn often shows up as grayish-brown leathery spots on meat, icy crystallization on fruits and veggies, or dry crusts on bread. It can affect both raw and cooked foods.
Freezer burn doesn’t automatically mean the food is unsafe, but it definitely affects quality. Freezer burned sections will be dry and tasteless. Severely freezer burned foods may be mushy or take on a rancid flavor after thawing. So you’ll want to avoid or trim those portions.
What causes freezer burn?
Freezer burn occurs when frozen food becomes exposed to air inside the freezer. This dehydrates the food’s surface. Key culprits include:
– Improperly sealed packaging – If the wrapping or bag contains any gaps or holes, air can get in and cause oxidation. Make sure to remove as much air as possible before sealing.
– Opening and closing the freezer – Every time the door opens, warm moist air enters, condenses on cold food, and hastens freezer burn. Reduce openings.
– Overstuffing the freezer – Crowded foods have more surface area exposed to air. Leave some space between items.
– Fluctuating freezer temperature – If the temp rises above 0°F for even a short time, ice crystals can start forming. Maintain a steady temperature.
– Long freezing times – Food left frozen for many months is more likely to develop freezer burn. Eat items within recommended time frames.
Which foods get freezer burn?
These foods are more prone to freezer burn:
– Meat – Meat has high protein and moisture content. Without airtight wrapping, the surface can dehydrate.
– Poultry – Chicken, turkey, and other poultry also have high protein and moisture. Wings, legs and skin are most affected.
– Fish – Fish is also very moist and will crystallize and oxidize rapidly. The fattier the fish, the faster it can go rancid.
– Baked goods – Air pockets in things like bread, cookies, and pastries make it easier for ice crystals to form.
– Fruits and veggies – Berries, leafy greens, broccoli and other produce contain lots of water, making them susceptible. Blanching before freezing protects them.
Foods with less moisture like hard cheeses, butter and oil tend to resist freezer burn more. Vacuum sealing and airtight containers prevent air exposure for any food.
How can you tell if food is freezer burned?
Look for these visible signs of freezer burn:
– Dry white or greyish-brown patches – This is oxidized food that has dried out. It will feel hard, leathery, or crunchy.
– Ice crystals or frost – On meat, you may see bleached-out areas with frost on the surface. Fruit and veg get grainy ice buildup.
– Discoloration – Darkened, dull sections that may be tougher in texture. Can look yellowish, brownish or reddish.
– Rancid smells – Related to fat oxidation. You’ll notice unpleasant odors when you open the packaging.
– Soft or mushy textures – Especially in fruits and vegetables, freezer burn causes veggies to shrivel and meat to become spongy.
– Tastelessness – Freezer burned parts will be missing flavor and moisture when thawed. They tend to be stringy and cottony.
Always inspect frozen items for signs before thawing and eating. The freezer burn may be localized, allowing you to cut away affected areas.
Is it safe to eat freezer burned food?
From a food safety standpoint, eating freezer burned food is generally safe though quality may be lower. Why?
– Freezer temps prevent microbial growth – Bacteria, mold and yeast cannot grow at freezing or close to it.
– Freezer burn doesn’t mean the food has spoiled – It simply means air reached the food and aged it, which mainly affects texture and taste.
– No pathogens can survive freezing – Any pathogens present before freezing would be destroyed by the ultra-low temperatures over time.
So if the food smells alright and any discoloration is minor, it should still be safe for consumption if thoroughly cooked. Of course, never eat foods that have turned moldy or show signs of rot. And use your judgment – severely deteriorated texture or rancid odors are good signs to toss it out.
When should you throw out freezer burned food?
You don’t necessarily have to throw away every mildly freezer burned item. Here are some guidelines on tossing versus keeping freezer burned foods:
– Meat with minor spots – Trim away the visibly affected areas. If the flavor and texture is still OK, the rest should be fine to cook.
– Meat with widespread damage – Discard if dehydration and oxidation is extensive. Safety is not the concern so much as poor quality.
– Fruits/veggies with some crystallization – Remove icy layers, use remainder in cooking rather than eating raw. Blanching before freezing helps reduce this.
– Baked goods with mild freezer burn – If still soft and smells alright, trim dry portions. Use in recipes where texture isn’t as important.
– Very old frozen foods – Toss foods kept frozen for over recommended storage times, even without freezer burn. Quality and safety decline.
– Moldy foods – Always discard foods that have become moldy or show signs of rotting after thawing. Don’t taste or eat them.
Here is a simple chart summarizing how to handle freezer burned foods:
| Food type | Minor freezer burn | Moderate/severe freezer burn |
|---|---|---|
| Meat | Trim affected parts, use remainder | Discard |
| Poultry | Trim affected parts, use remainder | Discard |
| Fish | Trim affected parts, use remainder | Discard |
| Fruits and vegetables | Trim and use in cooked dishes | Discard |
| Baked goods | Trim and use in recipes if still soft | Discard |
How to prevent and minimize freezer burn
While a little freezer burn won’t make food unsafe, it definitely destroys quality. Follow these tips to prevent and reduce it:
– Use moisture-proof packaging – Opt for freezer bags, plastic containers, or foil over paper or plastic wrap. Vacuum sealing is ideal. Remove as much air as possible.
– Double wrap items – For extra protection, wrap food in plastic wrap before putting it into bags or containers.
– Portion out food – Smaller packages freeze faster so there’s less time for ice crystals to form. Flat packages also freeze better.
– Avoid overstuffing freezer – Leave some space between items for cold air circulation. Don’t let packages touch walls.
– Monitor freezer temp – Keep at 0°F or below. Be diligent if there are any openings, power failures, or appliance issues.
– Strategize item placement – Put newer items towards back and older ones up front. Place most prone items like meat on bottom shelves.
– Rotate frozen foods – Follow recommended storage times and move older foods to front to use soon. Don’t let items sit frozen for over 8-12 months.
– Defrost freezer regularly – Frost build up makes the freezer less efficient. Maintaining a frost-free freezer prevents ice crystal formation.
– Use freezer paper – For meats, fish and baked items, wrap first in freezer paper before sealing in plastic bags.
Following proper freezing protocols from the start ensures your frozen foods stay high quality and freezer burn free for as long as possible.
What are the best methods for freezing foods?
Certain techniques can help you get the most mileage out of frozen foods and avoid freezer burn in the first place:
– **Meat** – If freezing raw meat in chunks, first place on a baking sheet in single layer. This quick freezes the pieces. Once solid, seal tightly in freezer bags and remove air.
– **Poultry** – Butcher into parts before freezing. Seal in airtight packaging. You can also cook chicken in casseroles or sauces before freezing.
– **Fish** – Clean fillets and vacuum seal if possible. You can also coat in milk before freezing to protect texture and moisture.
– **Fruits and veggies** – Blanch vegetables in boiling water for 2-3 minutes before freezing. This deactivates enzymes that affect taste over time.
– **Baked goods** – Allow items to fully cool before freezing. Use thick plastic bags and press out all air. Seal tightly.
– **Soups, sauces and liquids** – First freeze in ice cube trays. Once solid, transfer to bags. This prevents freezer burn on the liquid itself.
– **Casseroles and meals** – Let cool before freezing, seal tightly in rigid plastic containers or bags. Soupy foods and meals do best frozen in flat packages.
Following individual item best practices maximizes preserving freshness and quality in the long term.
Conclusion
Freezer burn is a common occurrence, but it doesn’t necessarily mean you have to throw away affected frozen foods. For mild cases, simply trim away visibly dehydrated or oxidized parts on meats, fruits, vegetables and baked goods. If the remaining portions still taste and smell fine, they should be safe to eat if cooked properly. However, moderate to severe freezer burn with major textural changes or rancid odors indicates it’s best to discard the food.
To prevent freezer burn in the first place, seal foods in airtight packaging, maintain a constant freezer temperature, rotate items regularly, and follow proper freezing protocols. With the right storage methods, you can keep frozen foods fresh and freezer burn-free for months. But if freezer burn does happen, don’t let minor instances cause you to unnecessarily waste food. Just use some judgment in inspecting and salvaging the edible parts.
