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INTRODUCTION TO
FOOD PRESERVATION
CHAPTER OUTCOMES
Sriket, C., 2014. Proteases in fish and shellfish: Role on muscle softening and prevention. International Food Research
Journal 21(1): 433-445
Normal enzymes that involve are:
• Oxygen (in the air) can cause sliced fruit to brown, a process called
enzymic browning (an oxidation reaction).
• Phenols and the enzyme phenolase are found in the cells of the intact
apple.
• When the apple is sliced/cut, phenols and the enzyme phenolase are
exposed to oxygen in the air causes a reaction(an oxidation
reaction).
• The oxidative reaction can be prevented by using salt, heat and acids.
Oxidation due to reaction of fat towards oxygen :
oxidative rancidity
• Hydrolitic rancidity occurs when water breaks larger compound into smaller
ones. This can be catalysed by lipase and heat.
• During frying (usually deep frying), wet food (e.g marinated chicken) in
frying oil introduces water , making the oil prone to hydrolytic rancidity.
Hydrolytic rancidity Oxidative rancidity (auto-oxidation)
to food degradation
- oxygen may cause chemical oxidation reaction.
Triggers several
(destroy vitamin C, changed food colour, off-flavour)
d) Light
- Destroys some vitamin (Riboflavin [vitamin B2], vitamin A, vitamin C)
- Fatty food may cause rancid (light induced oxidation).
e) Time
- a period of time after slaughter, harvest or food manufacture where the
quality at its peak.
- it can be in minutes, hours, a day or two.
- quality decreases with time (food preservation is required).
CLASSIFICATION OF FOODS BY EASE OF
SPOILAGE
Perishable foods
Non-perishable/stable foods
(1) Perishable foods
• Contain high amount of proteins and/or water -
accelerate the microbial and chemical processes of
decomposition.
• Common foods that can be spoiled easily are meat,
fish, seafood and dairy products
• Most fruits and vegetables for example tomatoes,
peaches, berries and leafy vegetables are also
highly perishable.
Siddiqui, M.W., Rahman, M.S., & Wani, A.A., (n/a). Innovative Packaging of Fruits and Vegetables Strategies for
Safety and Quality Maintenance. United States : CRC Press.
(2) Semi-Perishable foods
• Contain moderate amount of water.
• Edible for several months if stored under proper
conditions and if handled properly.
• E.g: potatoes, apples, carrots and onions.
Siddiqui, M.W., Rahman, M.S., & Wani, A.A., (n/a). Innovative Packaging of Fruits and Vegetables Strategies for
Safety and Quality Maintenance. United States : CRC Press.
(3) Shelf stable or non-perishable foods
• Normally contains low water content.
• Can be kept for a few months with very little loss of quality.
• It will not be spoiled unless handles carelessly.
• E.g: sugar, flour, dry beans, cereals, dried tea leaves and pasta.
Siddiqui, M.W., Rahman, M.S., & Wani, A.A., (n/a). Innovative Packaging of Fruits and Vegetables Strategies for
Safety and Quality Maintenance. United States : CRC Press.
Siddiqui, M.W., Rahman, M.S., & Wani, A.A., (n/a). Innovative Packaging of Fruits and Vegetables Strategies for
Safety and Quality Maintenance. United States : CRC Press.
Source : Jill Tricket
TECHNIQUES IN FOOD PRESERVATION
• Some preservation techniques are:
a) Drying – reduce free water (aw), enzyme activity,
chemical reaction
b) Freezing – immobilized water, inactivate microbes
and enzymes
c) Heating – destroy microbes & enzymes
d) Irradiation – destroy microbes & enzymes
e) Chemical – destroy microbes & enzymes
f) Salting / sugaring – reduce water in food
g) Acid / alkali changes – destroy microbes & enzymes
h) Atmospheric changes - destroy microbes &
enzymes
i) Smoke – reduce free water, aw and destroy
microbes