Preserving is a means of storing, food both “raw” and cooked When you preserve you are following centuries of an old tradition of “putting food by”. In order to do this, you have to seal the food in an airtight container and process it in such a way that the four main spoliers- enymes, molds, yeast, and bacteria are removed and your food is safe to eat.Preservatives are something used to preserve food. Natural or chemical substances are added to food to inhibit spoilage; also, to protect food from decay or fermentation. Three things that will prevent the growth or slow down the growth of these spoilers: heat, cold and the use of acidity in the product. The point of preserving is to slow down the activity of disease- causing bacteria and to kill the bacteria all together. Most of the time preserving kills something called enzymes which is naturally found in the food. Enzymes makes the food spoil or discolor faster. An enzyme is a special protein that acts as a catalyst for chemical reaction, and enzymes are fairly fragile. Preserving protects food from microbes and other agents. Preservation keeps good appearance, flavor, texture, and original nutritional value. In addition, some things that make food spoil are microorganisms such as bacteria, and fungi. Atmospheric oxygen can react with food constituents Page 2that causes rancidity or color changes.Salt:Salt has been used, since ancient times, especially for meat, as a preservation technique for preserving foods. Salted meat can last for years. The salt enters the tissue and in effect binds the water, inhibiting the bacteria that causes spoilage. The salt restricts to tiny concentration and protects food from yeasts and molds. Salt has anion from hydrochloric acid. Salt is also known as sodium chloride. The salt draws out moisture and creates an environment inhospitable to bacteria. Sugar:Sugar is important. It is an ...
