Freezer burn on chicken, as well as other foods, is primarily caused by dehydration and oxidation. It occurs when the moisture within the chicken is drawn to the surface and freezes, forming ice crystals. Over time, these ice crystals can evaporate, leaving behind dehydrated areas on the chicken's surface.
There are a few factors that contribute to freezer burn:
Improper packaging: If the chicken is not properly sealed or wrapped tightly, air can come into contact with the meat. This exposure to air increases the likelihood of freezer burn.
Temperature fluctuations: Frequent temperature changes within the freezer, such as when the door is opened frequently or the freezer is not maintaining a consistent temperature, can accelerate the formation of ice crystals and promote freezer burn.
Length of storage: The longer the chicken is stored in the freezer, the greater the chance of freezer burn occurring. Over time, the quality of the packaging may deteriorate, allowing more air to reach the chicken.
Quality of the chicken: Chicken that is already of lower quality or nearing its expiration date before being frozen is more susceptible to freezer burn.
To minimize the occurrence of freezer burn on chicken, it's important to store it properly. Here are some tips:
Use airtight packaging: Wrap the chicken tightly in plastic wrap or aluminum foil, or use freezer-safe resealable bags. Make sure to remove as much air as possible from the packaging before sealing.
Use freezer-safe containers: If using containers, ensure they are designed for freezer storage and have a tight-fitting lid.
Label and date: Clearly label the chicken packages with the date of freezing, so you can prioritize using the oldest packages first.
Maintain a constant temperature: Keep the freezer temperature consistently at or below 0°F (-18°C) to prevent temperature fluctuations that can contribute to freezer burn.
By following these guidelines, you can help preserve the quality of frozen chicken and reduce the likelihood of freezer burn.