After thawing frozen foods should not be kept in the refrigerator within

Consumers use refrigerator often appear inappropriate actions, which have a more universal phenomenon is huadong food will be deposited into the refrigerator again, this is not appropriate.

Buy from the market come back of frozen food, meat, fish, chicken, duck, eggs and frozen vegetables, etc., once thawed food processing as soon as possible, should not be kept.

If the storage time is too long, meat, fish, chicken, duck, because bacteria and enzyme activity of recovery, would not only be fast propagation caused by modification of protein decomposition, but also to produce toxic substances of histamine, people eat can cause food poisoning.

Frozen vegetable storage time is too long, not only the colour changes, nutritional losses, declining quality, but also easily spoiled, not consumption.

Frozen meat, fish, chickens, ducks and other frozen because of the role of water crystal, its cells are damaged, once thawed, the destroyed tissue cells that can effuse large amounts of protein, became the bacteria of nutrients.

There are experiments showed that the frozen 1 day fresh mackerel, in 30 ℃ temperature 6 hours, its corruption speed faster than fresh fish; 1 x will thaw of egg yolks in a temperature of 18 ° c for 2 hours, bacteria count increased by about 2 times, 8 hours, bacteria to more than double the number 50.

The freezing of fresh eggs, put 0 ~ 15 ℃ temperature down longer than 10 days, due to the cold and hot temperature for too long, not only does the egg membrane loose, thin egg white, and also stuck shell, powder, yellow, even mildew smell bad, not consumption.

Chilled vegetables, especially in hot weather, the more inappropriate storage of green leafy vegetables will turn yellow, vitamin c also susceptible to damage.

Vegetables at a temperature of 20 ° c than in 6-8 ° c temperatures, vitamin c loss of decomposition to 2 x.