frozed food question

[Cleo642]

I love frozen pizza like Digorno, and Marie Calenders.lol

 

[jsker]

There is also a process of slacking. (thawing in the refrigerator) and I am call BS on this. I have had no issue of slacking enough frozen food in the refrigerator in tank water for more than 5 days of feeding. As with any solid mussel protein there is going to be some cell damage during the freezing process with the molecules exploding due to the freezing process. Once the mussel is frozen and slacked the product will loose cell tissue. Yes the more one freezes and thaws the product, the product will break down mass and volume in a liquid form. The key is to slack once, and only use what you would use in what you are comfortable with feeding, as long as the product is keep at 42 degrees or below. Frozen seafood/fresh seafood is a bio-hazard and handled correctly, there should not be an issue. What should be done is all of the food for consummation for marine should be cryovaced as most of the frozen seafood for human consummation. Then food will not break down as much in the processing, shipping, and storage. Most home refrigeration/freezers weeps out moisture in the storage process. When the freezer is in defrost cycle, the freezer basically bring the freezer temp above 32 degrees and that is when freezer burn accrues also degeneration of the product if not sealed properly. Use your nose and if it starts having an ammonia smell toss it the product. @Randy Holmes-Farley know his stuff and I would never question the chemical composition analysis of Randy, but food storage and processing in my forte.

 

[JVH]

Thanks for all that! I feel better abut it now. I thaw enough for like 2 or 3 days only and it goes directly in the fridge! It never gets warm! When I buy, I bring a cooler in my car so I don't know what happens prior to getting in my possession but I keep it cold till tank time!

 

[Cleo642]

There is also a process of slacking. (thawing in the refrigerator) and I am call BS on this. I have had no issue of slacking enough frozen food in the refrigerator in tank water for more than 5 days of feeding. As with any solid mussel protein there is going to be some cell damage during the freezing process with the molecules exploding due to the freezing process. Once the mussel is frozen and slacked the product will loose cell tissue. Yes the more one freezes and thaws the product, the product will break down mass and volume in a liquid form. The key is to slack once, and only use what you would use in what you are comfortable with feeding, as long as the product is keep at 42 degrees or below. Frozen seafood/fresh seafood is a bio-hazard and handled correctly, there should not be an issue. What should be done is all of the food for consummation for marine should be cryovaced as most of the frozen seafood for human consummation. Then food will not break down as much in the processing, shipping, and storage. Most home refrigeration/freezers weeps out moisture in the storage process. When the freezer is in defrost cycle, the freezer basically bring the freezer temp above 32 degrees and that is when freezer burn accrues also degeneration of the product if not sealed properly. Use your nose and if it starts having an ammonia smell toss it the product. @Randy Holmes-Farley know his stuff and I would never question the chemical composition analysis of Randy, but food storage and processing in my forte.

Does this happen to frozen dinners you but at the store too? Lol. Just playing.

 

[jsker]

Does this happen to frozen dinners you but at the store too? Lol. Just playing.

Salisbury steak with the mashed potatoes and the cherry cobbler, the best

 

[Cleo642]

Salisbury steak with the mashed potatoes and the cherry cobbler, the best

Sounds delicious right now. Hopefully, there is no cell breakdown. Lol
I like alot of different frozen dinners. Stouffers makes a good Salisbury steak and mac and cheese.