When it comes to placing food at an appropriate temperature, certain food items are a no-brainer! Milk, cream, chocolate, butter… we do refrigerate them to prevent them from spoilage. But on the flip side, with some items like condiments or nuts, we are in a bit of squeeze – our biased and ambiguous choices lead us nowhere useful in the long run. Such foods can be potentially saved by subjecting them to the refrigeration temperature of 4 °C, and are spotted as below:
Eggs are among the top-notch food items that need to be refrigerated because their interior quality can be adversely affected by temperature, humidity and storage time. Higher temperatures accelerate the deterioration of eggs resulting in cracked or moldy shells, discolored or cloudy egg-white and/or patchy yolk. One of the other symptoms of spoilage is the presence of a ringed air cell (pocket of air formed at the large end of the egg) exceeding 6 mm in depth. However, refrigeration significantly enhances the shelf-life and hence, quality of the eggs and reduces the spread of Salmonella.
Nuts contain significant oil content and oils, as we know, are prone to rancidity especially at warmer temperatures. Thus roasted and unshelled nuts are more likely to undergo oxidation quickly due to their more PUFA content as well as handsome exposure to air. Therefore, refrigerating nuts, including nut-based oils and spreads, is a great idea to preserve their natural flavor, odor, and organoleptic appearance. Moreover, due to their lower water percentage, they can also be subjected to freezing temperatures for a much longer shelf-life without a hint of rock-solid injury.
Bananas, a potential source of potassium and dietary fiber, can drive us bananas as they undergo rapid spoilage. Besides, it surely isn’t insane to store them at refrigeration temperatures as the latest research suggests that cool temperatures prompt delayed ripening and hence restore their flavor and quality for a lengthy period of time. On the other hand, being tropical fruits, they are subjected to quick peel discoloration after ripening, even at chilling temperatures.
The acidic medium of ketchup, with an approximate 3.9 pH, enables it to survive the pantry room temperature. However, refrigeration helps to maintain its quality for a much longer time because once a bottle of ketchup is opened, it is exposed to the environmental air which might ultimately bring changes associated with spoilage. That is the reason many ketchup brands like Hunt’s, Annie Naturals, Del Monte and Muir Glen opted for refrigeration as a storage condition for ketchup when interviewed by HuffPost.
Once opened, a pickle can be contaminated and may harbor acid uric bacteria along with yeasts and molds. The acidic medium, fermentation process and brine solution used, thus, cannot guard it for a long time. Therefore refrigeration of pickles, especially processed pickles, is advisable for a prolonged usage.