Foods are sensitive to temperature. It is better to store food at a constant temperature. The ideal cooling temperature depends on the structure of the product and the amount of water in it. Meat, fish and vegetables are better kept from 0 to +4 ° C. At higher temperatures, root crops wither and enzymes found in meat and fish begin to destroy muscle fibers. Greens, for example, are better kept at a temperature of +2 to +5 ° C. Most vegetables can be stored in the refrigerator up to +9 ° C.
If raw products are stored at a temperature of + 20C, their quality decreases rapidly. The best place for long-term storage of products is the freezer. The freezing point must be low enough so that the ice crystals do not destroy the cells of the frozen product. After thawing, such a product will not be able to retain the moisture it contains. Even the best chef will not be able to improve dry fish, nasty meat, soft vegetables and berries.
Most people have a deep belief that when food is stored in the refrigerator, the metabolic processes and vital functions of microorganisms stop and that after a week or even a month, the quality of the products will not change. This is a very dangerous and misconception. Metabolism occurs in plant-based foods stored in the refrigerator, and enzymatic processes continue in meat and fish, which not only degrades the original quality, but can also become dangerous to human health.
