Freezing of food will not improve its quality. The slow freezing of food in domestic freezers results in the formation of large ice crystals which rupture cells, leading to a slight deterioration in quality, due to changes in the composition of proteins in the presence of enzymes. This deterioration is much more noticeable if food is thawed and refrozen, apart from the obvious dangers if the thawed food is maintained above 10°C for a considerable time. Large ice crystals are particularly noticeable in ice cream which has been refrozen. How ever, food which has been frozen, thawed and thoroughly cooked may be refrozen quite safe, although flavour and texture will be altered and nutritional value lowered.
ADD PHOTO OF FOOD DEFROSTING