The impact of cold on food texture and taste

Cold storage is an essential reflex in modern kitchens. Refrigerators and freezers help to extend the shelf-life of food and limit wastage. But while cold slows down bacterial deterioration, it can also modify the taste, texture and appearance of foods.

In this article, Frigelux explains how cold affects food and gives you practical advice on how to best preserve their taste and nutritional qualities.

Cold: an ally in preservation, but not without effect

Cold enables :

• Reduce microbial proliferation ;

• Extend food shelf life ;

• Preserving food safety.

But it can also have undesirable effects on certain products if temperature, packaging or shelf life are not properly controlled.

1. Refrigeration: effects on fresh produce

Meat and fish

• A temperature that is too low (close to 0°C) can grasp fibers, making the meat drier.

• Prolonged storage alters color (browning), especially in red meat.

• Fish can become mealy if kept too long.

Fruits and vegetables

• Some lose their crunchy texture (lettuce, cucumber, strawberry).

• Water-rich foods (tomatoes, zucchinis) become soft and watery.

• The taste may be altered, especially for ripe fruit: attenuated aromas by the cold.

Dairy products

• Milk or cream can develop a metallic or rancid taste if improperly stored.

• Soft cheeses lose their finesse if the temperature is too low.

2. Freezing: more marked changes

Extreme cold (-18°C) inhibits microbial activity, but modifies the structure of food to a greater extent.

Why ?

The formation of ice crystals inside cells causes microscopic breaks in food fibers. This results in loss of texture, moisture and sometimes taste.

Particularly sensitive foods:

• Water-rich fruit and vegetables they become soft or fibrous after thawing.

• Meats the following products: can lose their natural juices, dry out or become fibrous.

• Raw egg and cream products phase separation (granular or curdled appearance).

• Bread and pastries : alteration of softness and crispness.

3. Flavor and aroma: a delicate balance

Loss of aromas

The cold can attenuate certain natural aromas, particularly in :

• Highly aromatic fruits (strawberries, raspberries, mangoes) ;

• Fresh herbs (basil, coriander, chives).

Altered taste

Some foods take on a fridge taste when not properly packaged: the transfer of odors between poorly protected foods.

Example a dessert stored next to a cheese or sauce dish without an airtight lid.

4. How to limit the negative effects of cold

Refrigeration tips

• Respect the ideal temperature: between 3 and 5 °C.

• Store food in the suitable areas of the unit.

• Use hermetic boxes to avoid dehydration and odor transfer.

• Don't store fragile products (red fruit, open dairy products, cooked meats) for too long.

Freezing tips

• Freeze quickly after cooking or purchase.

• Pack the food under vacuum or with very little air.

• Avoid freezing food that has already spoiled.

• Thaw slowly in the refrigerator limit thermal shock.

5. Nutritional impact of cold

Cold has little effect on energy value in foods, but can lower the :

• Oxygen and light-sensitive vitamins (vitamin C, B1, B9) ;

• Antioxidants present in raw vegetables and fruit.

To limit these losses:

• Do not store products for too long, even in the freezer ;

• Eat frozen fruits and vegetables within 3 to 6 months ;

• Prefer gentle cooking to preserve nutrients after freezing.

FAQ - Cold, texture and taste of food

Why do my frozen vegetables become soft ?

Their internal water turns to ice, damaging the cells. To minimize this, whiten vegetables before freezing and cook them quickly after defrosting.

My cheese has changed its taste in the fridge. Is this normal ?

Yes, especially if it has been kept at too low a temperature or too close to odorous foods. Store it in a closed container in the middle of the fridge.

What does "freezer taste" mean ?

This is often due to poor protection of the food against ambient odors or humidity. Use hermetically sealed packaging, suitable for freezing.

In a nutshell

Cold is an excellent ally for preserving food, but it can also change the :

• Texture (broken fibres, soft or pasty foods) ;

• Taste (loss of flavor, off-flavors) ;

• Nutritional value, especially when stored for long periods.

For optimize food quality, combine the right equipment Frigelux with the right gestures: well-regulated temperature, hermetic storage, organization by zone, and respect for shelf life.

The impact of cold on food texture and taste

Cold storage is an essential reflex in modern kitchens. Refrigerators and freezers help to extend the shelf-life of food and limit wastage. But while cold slows down bacterial deterioration, it can also modify the taste, texture and appearance of foods.

In this article, Frigelux explains how cold affects food and gives you practical advice on how to best preserve their taste and nutritional qualities.

Cold: an ally in preservation, but not without effect

Cold enables :

• Reduce microbial proliferation ;

• Extend food shelf life ;

• Preserving food safety.

But it can also have undesirable effects on certain products if temperature, packaging or shelf life are not properly controlled.

1. Refrigeration: effects on fresh produce

Meat and fish

• A temperature that is too low (close to 0°C) can grasp fibers, making the meat drier.

• Prolonged storage alters color (browning), especially in red meat.

• Fish can become mealy if kept too long.

Fruits and vegetables

• Some lose their crunchy texture (lettuce, cucumber, strawberry).

• Water-rich foods (tomatoes, zucchinis) become soft and watery.

• The taste may be altered, especially for ripe fruit: attenuated aromas by the cold.

Dairy products

• Milk or cream can develop a metallic or rancid taste if improperly stored.

• Soft cheeses lose their finesse if the temperature is too low.

2. Freezing: more marked changes

Extreme cold (-18°C) inhibits microbial activity, but modifies the structure of food to a greater extent.

Why ?

The formation of ice crystals inside cells causes microscopic breaks in food fibers. This results in loss of texture, moisture and sometimes taste.

Particularly sensitive foods:

• Water-rich fruit and vegetables they become soft or fibrous after thawing.

• Meats the following products: can lose their natural juices, dry out or become fibrous.

• Raw egg and cream products phase separation (granular or curdled appearance).

• Bread and pastries : alteration of softness and crispness.

3. Flavor and aroma: a delicate balance

Loss of aromas

The cold can attenuate certain natural aromas, particularly in :

• Highly aromatic fruits (strawberries, raspberries, mangoes) ;

• Fresh herbs (basil, coriander, chives).

Altered taste

Some foods take on a fridge taste when not properly packaged: the transfer of odors between poorly protected foods.

Example a dessert stored next to a cheese or sauce dish without an airtight lid.

4. How to limit the negative effects of cold

Refrigeration tips

• Respect the ideal temperature: between 3 and 5 °C.

• Store food in the suitable areas of the unit.

• Use hermetic boxes to avoid dehydration and odor transfer.

• Don't store fragile products (red fruit, open dairy products, cooked meats) for too long.

Freezing tips

• Freeze quickly after cooking or purchase.

• Pack the food under vacuum or with very little air.

• Avoid freezing food that has already spoiled.

• Thaw slowly in the refrigerator limit thermal shock.

5. Nutritional impact of cold

Cold has little effect on energy value in foods, but can lower the :

• Oxygen and light-sensitive vitamins (vitamin C, B1, B9) ;

• Antioxidants present in raw vegetables and fruit.

To limit these losses:

• Do not store products for too long, even in the freezer ;

• Eat frozen fruits and vegetables within 3 to 6 months ;

• Prefer gentle cooking to preserve nutrients after freezing.

FAQ - Cold, texture and taste of food

Why do my frozen vegetables become soft ?

Their internal water turns to ice, damaging the cells. To minimize this, whiten vegetables before freezing and cook them quickly after defrosting.

My cheese has changed its taste in the fridge. Is this normal ?

Yes, especially if it has been kept at too low a temperature or too close to odorous foods. Store it in a closed container in the middle of the fridge.

What does "freezer taste" mean ?

This is often due to poor protection of the food against ambient odors or humidity. Use hermetically sealed packaging, suitable for freezing.

In a nutshell

Cold is an excellent ally for preserving food, but it can also change the :

• Texture (broken fibres, soft or pasty foods) ;

• Taste (loss of flavor, off-flavors) ;

• Nutritional value, especially when stored for long periods.

For optimize food quality, combine the right equipment Frigelux with the right gestures: well-regulated temperature, hermetic storage, organization by zone, and respect for shelf life.