{"id":847,"date":"2016-01-18T12:04:34","date_gmt":"2016-01-18T12:04:34","guid":{"rendered":"http:\/\/itv.es\/icemakers\/?p=847"},"modified":"2016-03-30T15:50:03","modified_gmt":"2016-03-30T15:50:03","slug":"por-que-el-hielo-conserva-mejor-algunos-alimentos","status":"publish","type":"post","link":"https:\/\/itv.es\/icemakers\/es\/por-que-el-hielo-conserva-mejor-algunos-alimentos\/","title":{"rendered":"\u00bfPor qu\u00e9 el hielo conserva mejor algunos alimentos? \/ Why ice preserves better some food?"},"content":{"rendered":"

\"asdasd\"<\/a><\/p>\n

En el mercado alimentario, hoy por hoy es muy f\u00e1cil encontrar una gran variedad de alimentos congelados, entre ellos hay pescados, marisco y frutos de mar, que nos ayudan en la vida cotidiana a consumir diversidad de alimentos.\u00a0En cuanto a los pescados la congelaci\u00f3n adecuada requiere siempre que se los conserve a unos -5\u00baC<\/strong>\u00a0al menos en las dos horas posteriores a su pesca, luego se someten los mismos a un glaseado con hielo para reducir a\u00fan m\u00e1s su temperatura y es all\u00ed donde se procede a limpiarlos, trocearlos, y congelar los productos a una temperatura de -25\u00baC.<\/strong><\/p>\n

Entre sus beneficios<\/strong>, a diferencia de los pescados frescos, los congelados<\/strong> no poseen desperdicio, ya que se encuentran limpios y mantienen todas sus propiedades nutricionales.<\/strong>\u00a0Y es que al congelar, se pone freno el desarrollo y proliferaci\u00f3n de bacterias<\/strong>\u00a0y se\u00a0aumenta notablemente el per\u00edodo de vida \u00fatil.<\/p>\n

\u00bfPor qu\u00e9?\u00a0Con el hielo y la congelaci\u00f3n se retrasa el deterioro de los alimentos y prolonga su seguridad evitando que los microorganismos se desarrollen<\/strong> y ralentizando la actividad enzim\u00e1tica que hace que los alimentos se echen a perder.<\/p>\n

Cuando el agua de los alimentos se congela, se convierte en cristales de hielo y deja de estar a disposici\u00f3n de los microorganismos que la necesitan para su desarrollo. No obstante, la mayor\u00eda de los microorganismos (a excepci\u00f3n de los par\u00e1sitos) siguen viviendo durante la congelaci\u00f3n, as\u00ed pues, es preciso manipular los alimentos con cuidado tanto antes como despu\u00e9s de \u00e9sta.<\/strong><\/p>\n

\"pescadohielo\"<\/p>\n

Why ice preserves better some food?<\/strong><\/h3>\n

In the food market today, you can find lots of frozen food, like fish, seafood and shellfish which help us to keep a daily varied diet.\u00a0As for\u00a0<\/strong>fish, the right freezing always requires them to be preserved at around -5\u00baC<\/strong>,\u00a0at least within two hours of having been caught. Then they undergo an ice glazing to further reduce their temperature. It is then when they are\u00a0cleaned, chopped and frozen at -25\u00baC.<\/strong><\/p>\n

Among their\u00a0benefits<\/strong>, as opposed to fresh fish,\u00a0frozen fish<\/strong>\u00a0do no create waste, as they are already clean, and\u00a0<\/strong>keep all their nutritional properties.<\/strong>\u00a0Because when freezing,\u00a0you stop bacterial growth<\/strong>\u00a0and increase shelf life.<\/p>\n

Why?\u00a0With ice and freezing\u00a0<\/strong>you delay the food deterioration and extend its safety, as you avoid micro-organisms to grow<\/strong>\u00a0and delay the enzymatic activity which makes food spoil.<\/p>\n

When the water in food freezes, it turns into ice crystals and is no longer available for micro-organisms to use it for growing. Nevertheless, the most micro-organisms (except for parasites) are still alive during freezing, so\u00a0you need to handle food with care before and after freezing.<\/strong><\/p>\n\n\n

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En el mercado alimentario, hoy por hoy es muy f\u00e1cil encontrar una gran variedad de alimentos congelados, entre ellos hay pescados, marisco y frutos de mar, que nos ayudan en la vida cotidiana a consumir diversidad de alimentos.\u00a0En cuanto a los pescados la congelaci\u00f3n adecuada requiere siempre que se los conserve a unos -5\u00baC\u00a0al menos […]<\/p>\n","protected":false},"author":1,"featured_media":855,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1,327],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/posts\/847"}],"collection":[{"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/comments?post=847"}],"version-history":[{"count":8,"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/posts\/847\/revisions"}],"predecessor-version":[{"id":4901,"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/posts\/847\/revisions\/4901"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/media\/855"}],"wp:attachment":[{"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/media?parent=847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/categories?post=847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/itv.es\/icemakers\/wp-json\/wp\/v2\/tags?post=847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}