The major nutrient
losses that occur in frozen foods are not due to freezing as such
but due to the blanching that occurs before freezing, and then during
subsequent thawing and cooking. In general, these losses are not greatly
different from those incurred following purchase of 'market fresh'
food and cooking it. The quality of some frozen fruits and vegetables
is often superior to so-called 'fresh' produce, as they can be frozen
very soon after being harvested.
It is important
that frozen foods are stored at -18"C to prevent their rapid deterioration
Storage Life of Frozen Foods'). If this temperature is
not maintained then some nutrient losses will occur, which are not
regained by refreezing.