Conventional freezing technology... Typical freezers operate at -15°C to -20°C. "Deterioration of taste and texture," "freezer burn," "fat oxidation," "color deterioration."
In conventional freezing technology... Typical freezers operate at -15°C to -20°C. "Degradation of taste and texture," "freezer burn," "fat oxidation," "color degradation"... Why does this happen even when frozen? ■ Degradation of taste and texture 1. Freezing takes time → Water inside cells expands and destroys the cells. In conventional freezing technology (around -15°C to -20°C), freezing begins from the moisture in the surface (outer) tissue, and the expansion caused by ice formation destroys many cell structures. Additionally, fat freezes more slowly than water, causing separation of moisture and fat within the tissue, which compromises the original balance and thus the original flavor. ■ "Freezer burn," "fat oxidation," "color degradation"... 2. In typical refrigerators and freezers, complete freezing does not actually occur. Due to the presence of fat and salt, the temperature required for complete freezing is higher, so normal freezers cannot achieve complete freezing. This means that within the freezer, oxidation, enzyme activity, and microbial activity lead to the degradation of substances, resulting in "freezer burn," "fat oxidation," and "color degradation."
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■Latest Freezing Technology ●Why -60℃? It must be -60℃. The key is the speed of freezing. At -60℃, it is possible to freeze moisture and fat at the same speed. This allows for the preservation of taste, texture, and aroma at a high level before freezing. ●Doesn't it take a long time to thaw? It may seem that lower temperatures would take longer to thaw, but due to the relationship of solidification = melting, thawing is actually faster compared to slow freezing. ■The Relationship Between -60℃ and Deliciousness Rapid freezing allows for the preservation of the ingredients' deliciousness. 1. Quickly freeze moisture and fat simultaneously → freeze the entire cell structure → maintain the original taste, texture, and aroma. 2. Quickly freeze completely during the peak season (especially when fish is rich in fat) → provide seasonal flavors throughout the year. 3. It is the only ideal method for ingredients with high moisture content, particularly those that are prone to deterioration due to fat. ■Guaranteeing Safety and Security at -60℃ 1. Elimination of parasites such as Anisakis (reports of complete eradication at -30℃ in domestic surveys of mackerel). 2. Suppression of microbial growth due to ultra-low temperatures and the effect of ice formation inside bacterial cells leading to their death. 3. Minimal deterioration due to the inactivation of intracellular enzymes and the absence of chemical reactions such as oxidation.
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