Meat, fish, vegetables, fruits… can all be frozen for long-term use. However, frozen food is not meant to last forever as many people think. Each type of food has its own shelf life in the freezer, and if kept for too long, it will lose its flavor and nutritional value. Moreover, if not properly stored, it can become unsafe and have negative effects on human health. Therefore, it is important to pay attention to the recommended storage time for each frozen item.
How long can frozen food be stored?
According to PGS.TS Nguyen Duy Thinh, former lecturer at the Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology, “If frozen food is kept in the refrigerator for too long, it can become toxic and harmful to health. In reality, any food stored in the refrigerator will last much longer than when stored at room temperature, but it should not be kept indefinitely.”
How long can frozen food be stored? The exact answer depends on each type of food. (Image: Delish)
Due to differences in cell structure and chemical composition, the freezing time for different types of food varies. For example, at a temperature of -17 degrees Celsius, the safe freezing time for beef ranges from 3 to 4 months, pork from 3 to 6 months, and chicken for about 12 months. No documentation suggests that the shelf life of food at -17 degrees Celsius can last from 3 to 5 years.
“No matter what type of food is kept in the refrigerator for too long, its composition will change. The food may not show signs of spoilage, but when cooked, it will not taste as good as when it was fresh. It is best to try to consume it as soon as possible and not keep it for too long,” advised Dr. Thinh.
Below are the ideal storage times to maintain the quality and freshness of some types of food at a temperature of -17 degrees Celsius, according to the advice of Dr. Ta Tung Duy, Vietnam Applied Medical Institute:
Vegetables:
Frozen vegetables can be stored for 8-12 months. (Image: Italianfood)
Storage time: 8-12 months
To keep vegetables fresh for a long time in the freezer, you need to maintain a stable temperature and avoid frequent thawing. Signs that the vegetables are no longer suitable for consumption include being icy, clumpy, discolored, and withered.
For tomatoes and other high-water content vegetables, it is recommended to cook them before freezing. The resulting product can be used as a sauce.
Fruits:
Frozen fruits can be stored for 8 months, but the taste will deteriorate. (Image: Markwell Foods)
Storage time: 8 months
Many people freeze fruits to extend their shelf life, but the taste and texture will change and become less appealing.
Note that you should wash the fruits thoroughly and let them dry completely before dividing them into storage portions in the freezer. Fruits with dull colors or frozen with a layer of white ice on the outside are often less flavorful.
Pork:
Frozen pork should be used within 4 months. (Image: Coleman Natura Foods)
Pork should not be stored in the refrigerator for more than 3 days, and if frozen, it should not be kept for more than 4 months. Although frozen pork can last for about a year without any issues, it will lose its taste.
Smoked and salted pork can be stored in the freezer for 6 months.
Beef:
Frozen beef can be stored for 4-12 months. (Image: Tridge)
The optimal storage temperature for beef is -17 degrees Celsius. The characteristics of beef are more stable, and its storage time is longer than that of pork, ranging from 4 to 12 months.
Chicken:
Whole chicken can be stored in the freezer for 12 months. (Image: Workpoint Today)
The shelf life of chicken, after being thoroughly washed and frozen whole, is 12 months.
Fish:
Frozen fish can be stored in the freezer for about 6 months, but it is best to consume it within 3 months. (Image: Serious Eats)
Fish has the shortest shelf life. The freezing time for fish is about 6 months, but it is best to consume it within 3 months. Cooked fish can be stored for 4-6 months.
Frozen food has a specific storage time and should not be kept for months on end. Besides food safety issues, prolonged freezing causes oxidative reactions, resulting in loss of color and flavor.
Source: VTC news
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