Explain the importance of food preservation

Discuss the classification of food

Enumerate the basic guidelines in identifying and

maintaining freshness in foods

Demonstrate the different methods of food preservation

Discuss the deterioration and spoilage of foods

Identify the tools and equipment used in food preservation

Enzymes – biological molecules (proteins) that act as catalysts and help
complex reactions occur in life
Non-perishable – able to be stored for a long time before being eaten or
used
Perishable – a type of food with limited shelf life if not refrigerated
Shelf life - the length of time for which an item remains usable, fit for
consumption, or saleable
Meat - the flesh of an animal (especially a mammal) as food
Fruit - the soft part containing seeds that is produced by a plant
Crustacean - any of various types of animal that live in water and have a
hard outer shell
Fish - an animal that lives in water, is covered with scales, and breathes by
taking water in through its mouth, or the flesh of these animals eaten as food
Vegetable - a plant, root, seed, or pod that is used
as food, especially in dishes that are not sweet

Tuber - a swollen underground stem or root of a plant from which

new plants can grow, as in the potato

Egg - the oval object with a hard shell that

is produced by female birds, especially chickens, eaten as food

Flour - powder made from grain, especially wheat, used for

making bread, cakes, pasta, pastry, etc.

Poultry - birds, such as chickens, that are bred for their eggs and meat:
Cereal- a plant that is grown to produce grain
Frozen food - food preserved by freezing
Canned food - preserved and sold in a metal container
Foodborne illness - is caused by consuming contaminated foods or
beverages
 There are seasons, when the supply of fruits, vegetables, and fish are
plenty. During this seasons, their prices decrease and so people tend to buy
more than they are seasons when the supply of fruits, vegetables, and fish
are around usually do.
But fruits, vegetables, fish, and meat are perishable foods and therefore
a practical thing to do is to preserve them to avoid wastage.

What is Food preservation?

Food preservation is the process of preparing food for future consumption
preventing spoilage.
Food preservation can be defined as the process of treating and handling
food in such a way as to stop or greatly slow down spoilage and prevent
foodborne illness while maintaining nutritional value, texture and flavour.
(From: Food Spoilage Microorganisms, 2006)
Food spoilage is the reduction of the flavor, aroma, appearance and texture
of food. Spoiled foods that are contaminated with pathogens are unsafe to
eat.
Food preservation increases the shelf-life of a food while keeping it safe
consumption and retaining its nutritive value, color and texture.

Classifications of Foods
All foods in their natural state are subject to spoilage or deterioration.
Foods vary in their keeping quality. While some foods readily spoil, others
can be kept for a limited period of time. Some foods may be even almost
indefinitely spoil at room temperature. On the basis of ease in spoiling, foods
may be classified into:
1. Non-perishable foods – can be kept for an unlimited period of time.
Technically speaking there is no such thing as non-perishable
commodities or foods, as all goods deteriorate overtime. But some
deteriorate so slowly that they are called non-perishable.
Examples:

 flour
 spices
 canned foods
 jars and bottles
 nuts
 dried packet goods, for example noodles and pasta

2. Semi-perishable foods - can be kept for a limited period of time and

do not require refrigeration, but still have a limited shelf life. They include
things like potatoes, onions, pumpkins, etc.

3. Perishable foods - those likely to spoil, decay or become unsafe to

consume if not kept refrigerated at 40 F° (4.4 °C) or below or frozen at
0 F° (-17.8 °C) or below. Examples of foods that must be kept
refrigerated for safety include meat, poultry, fish, dairy products, and all
cooked leftovers.

BASIC GUIDELINES IN IDENTIFYING AND

MAINTAINING FRESHNESS IN FOODS

Some basic guidelines in identifying and maintaining freshness in foods

are presented below.
1. Meats
a) Choose fresh meats by color, odor, and touch
tests.
b) Fresh pork has a flesh color that varies from
light to grayish pink according to the ages of the
animal.
c) It has practically no odor. Fresh beef or
carabeef has a flesh color that is odorless and has
pink to light-colored flesh.
d) Frozen poultry should be in the frozen state with the package intact.
2. Fish and Crustaceans
a) Choose fresh fish by color, odor, and
touch tests.
b) The color of the skin is vivid, not opaque.
c) The scales adhere well.
d) There is little slime of the skin, and the
body is stiff. If placed in water, the fish sinks.
e) The flesh is firm and elastic and has an
odor of freshness which is seaweedy rather than fishy (malansa)
f) The eyes should be full, bright, and bulging,
g) Shrimps have intact heads which have a uniform color. They should not be
melanotic or black or blackening, which are the signs of the onset of spoilage.
The odor is seaweedy if they are not odorless. Fresh bivalves open up when
placed in water for a while.
h) Fresh green alimango and blue alimasag (crabs of good quality are heavy
for their size and are odorless or have a seaweedy odor. Being very
perishable, fish and crustaceans are best quickly frozen, if not, cooked at
once. Crustaceans are best frozen without their shells. Their flesh should be
properly packaged.

3. Fruits
a) Select mature, ripe, and firm fruits.
Unripe fruits are low in quality acidic,
and lack flavor and aroma.
b) They should not be bruised or
blemished as a result of improper
handling from harvest to preparation
time.
c) If fruits are fully mature but not
eating ripe, they will ripen and are best
ripened at ordinary room temperature (30°C/861) and when covered with
damp cloth or crumpled newspaper. Room temperature favors the action of
enzymes responsible for the ripening changes associated with color, flavor,
and texture.
A damp newspaper prevents fruits from drying up and this is desirable in
the ripening is expected to take more than a day attain optimum eating quality.
4. Vegetables
a) Select leafy vegetables such as pechay (ordinary dark green and Baguio
varieties), lettuce vegetables that are crisp, bright-colored, and free from
decay, molds, and insects.
b) Wash and shake vegetables. Remove dirt and excess water before storing,
c) Place rooted greens like leeks, chives, and leaf lettuce in a jar with water
deep enough to seal the roots.
d) Select cabbage that is heavy in relation to its size and with crisp. green
leaves, and with undamaged stem.
e) Cover vegetables with damp cloth at room temperature but preferably store
them in the refrigerator.

5. Tubers
a) Choose potatoes and sweet potatoes that are firm, clean, well-shaped,
smooth, and medium to large in size.
b) The skin of the tubers should be unbroken.
c) Store at room temperature in a clean uncovered container.
d) Choose matured onions and garlic.
e) Keep the tubers in a clean, dry place. Do not stock in a mound.

6. Eggs
a) Choose eggs from a reputable dealer who can assure you of their quality.
A supermarket with good handling practices and a good turnover of goods
can generally be depended on for fresh eggs. Applying the sight and odor
tests for freshness does not necessarily assure the customer of the fresh
equality that is desired for eggs used for frying and baking.

b) Good eggs are clean and are best refrigerated in stored for more than
two days.
7. Flour
a) Select bread flour from a reputable supermarket with good handling
practices.
b) Choose flour that is not infested by weevils.
 c) Flour should be stored in a dry room because moisture conditions in the
storage area can promote deterioration
d) Flour should be kept in a clean area, Unpackaged and poorly handled
staples at the store become dusty and will absorb delete from their
surroundings.

INDICATIONS OF FOOD SPOILAGE

The food is considered to be spoiled when it is unfit for human
consumption. A variety of factors can cause food to spoil including
microorganisms, exposure to ale, and improper freezing techniques. Spoiled
food may be inedible due to unpleasant tastes and odors or may be unsafe
for consumption especially when microorganisms have caused the food to
spoil.
1. Meat
a) Foul odor is noticeable.
b) The meat is slimy to the touch.
c) The beef spoils first on the surface.
d) The pork spoils first at the juncture of the bone.
e) The surface of the meat turns bluish-green.

2. Poultry
a) Stickiness appears first under the wings and legs juncture.
b) The tips of the wings darken.

3. Fish
a) The gills turn gray or greenish.
b) The eyes are sunken
c) The flesh is soft and easily pulled away from the bone

4. Shrimps
a) Pink color develops on upper fin.
b) Pout odor similar to ammonia is detectable
c) Head darkens and is easily detectable.
5. Fruits and vegetables
a) The skin and leaves darken.
b) White and grayish powder due to chemicals is evident.

6. Cereals
a) There is evidence of insect infestation in some portions.
b) It develops off odor.

7. Frozen foods
a) The texture of the food like fruits and vegetables) becomes softer than its
original state.
b) Frozen tomato when thawed, becomes mushy and watery.

8. Canned foods
a) The can's top and bottom are swollen
b) The areas along the seams of the can are dented.
c) Change of color of the contents is noticeable.
d) There is an indication of foaming.
e) There is a milkiness of liquor above the food.

Always Remember…
1. Fish and shrimps should be kept in a cold storage, and washed and
processed immediately while fresh.
2. Dressed poultry should be washed thoroughly before processing.
3. Fruits and vegetables should be thoroughly washed before processing to
eliminate chemicals used by growers and to avoid cause of spoilage.
4. Cereals should be kept from insect infestation. Refrigeration may keep any
possible infestation from increasing.
5. Frozen foods should be cooked thoroughly before eating to destroy any
infestation from bacteria. Frozen fresh foods after refrigeration should be
consumed as spoilage begins as soon as it becomes warm.
6. Home-canned meats and vegetables must be thoroughly cooked before
serving
 DIFFERENT METHODS OF FOOD
PRESERVATION
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DIFFERENT METHODS
OF FOOD
PRESERVATION

1. Drying - It is the process of desiccating or dehydrating foods. It inhibits

microbial activity or growth of bacteria, molds, and yeasts by removing the
water or moisture in foods. It can be used with most foods, including fruits,
vegetables, meats, seafood, grains, legumes, and nuts. The different
techniques in drying are sun-drying air-drying and using a microwave on
oven, or a dehydrator.

2. Salting - It is a subcategory of the drying technique. The main difference

is that ts added to the products, mainly meat and fish, to draw out moisture.
Adding salt to animal protein makes it a bit leathery Popular foods made in
this method are beef jerky and dry, salted cod

3. Canning- It is the process of heating food at a specified temperature for a

specific length of time (pasteurizing)and then, vacuum sealing the
pasteurized food in special glass jars or cans made for this purpose. It can
be used with most foods, including fruits, vegetables, meats seafood, and
some prepared foods. Both cans and glass jars are suitable for canning. The
important thing is to sterilize including the lids. Then, they will be ready to be
filled with foods to be them in simmering water for a few minutes preserved.
After filling, place the lid on firmly but not too tight. To finalize e process,
lower the jars into a pot full of water, cover, and bring to a boil Cools for about
10 minutes, Pull the jars out of the hot water and let them cool. They will
vacuum seal as they cool. Cooking time varies per recipe

4. Pickling – It is the method of soaking food in a liquid solution containing

sait, acid, or alcohol. It can be done to most foods, including fruits, vegetables,
meats, seafood, legumes, and eggs. Most methods do not need special
equipment. But pickled foods can be unsafe if prepared carelessly or stored
 at room temperature. Pickling is often combined with another method, such
as fermenting, canning, or just refrigerating.
The main difference between this category and canning is that two
things are needed for pickling—salt and acid. Pickling requires soaking the
produce, most famously cucumbers, in a brine with salt. When they have
pickled for the desired amount of time, they are transferred to a jar full of
vinegar. At this point, the canning method can be used to produce a vacuum
seal, if preferred.
The advantage of pickling is that It does not change the texture too
much. The vegetables undergo a fermentation process, which also results in
a vitamin boost. Pickled vegetables are known for having an increased level
of vitamin B.

5. Fermenting-It is the method of encouraging microorganisms that convert

carbohydrates or sugar into acid, gases, and/ or alcohol that prevent spoilage.
It can be used with many types of foods, Including fruits, vegetables, meats,
seafood, grains. legumes, dairy, and eggs to produce wide range of products
such as wine from grapes. sauerkraut (cabbage), cured sausage meat), and
yogurt (milk). A number of fermented products can be produced without any
special equipment.

6. Freezing - It is the method of chilling foods to at least or to slow the

oxidation process and inhibit the growth of microorganisms that cause
spoilage. It can be done to all foods, including fruits, vegetables, meats,
seafood, grains, nuts, dairy, eggs, and prepared foods. Freezing changes
the texture of most fruits and some vegetables but meats and fish fair well.

7. Curing - It is the process of using salt, acid, sugar, and nitrites or nitrates
which make it similar to pickling. The difference is that it is used for meat
and fish. Simple, modern curing methods often reduce the amount of salt
and nitrites, which may require refrigeration or freezing of the final product.
Shelf-stable products require the use of adequate amounts of nitrites and a
complex drying process using special equipment and exacting technique.
Some curing methods also employ a secondary process such as fermenting,
smoking, or sealing.
8. Smoking - It is a complementary process to curing that improves flavor
and appearance, and can also act as a drying agent. Smoked meats are less
likely to turn rancid or grow mold than unsmoked meats.

9. Sealing - It is a process of poaching food wherein air is kept out The

absence of air delays (but does not stop) spoilage is basically used as a
complementary process to other methods such as drying or freezing Methods
to sealing are fat sealing and vacuum sealing methods Vacuum sealing
requires the use of a relatively inexpensive small appliance.

10. Cellaring - It is a method of storing foods in an environment wherein the

temperature, humidity, and light are controlled. It can be done to different
foods, especially grains, vegetables, and nuts, as well as dry-cured meats
and fermented foods Simple. Inexpensive equipment can be used for this
method.

BENEFITS OF FOOD PRESERVATION

1. Food preservation increases the safe storage period of foods which helps
minimize waste from a plentiful harvest or supply.
2. It helps maintain an adequate supply of out of season foods.
3. It makes it possible to transport perishable foods to distant places.
4. Homemade preserves can be sold for extra income or can be made as gifts
to friends and relatives.

SAFETY RULES IN FOOD PRESERVATION

1. Keep raw foods away from ready-to-eat ones: clean utensils away from
dirty ones, do not cross-contaminate.
2. Be sure to follow proper cooking temperatures and check with a probe
thermometer.
3. Cool the food quickly and store in the refrigerator at 4°C or lower.
4. Wash the ingredients to remove dirt and contamination.
5. Choose a drying method such as using a dehydrator, oven drying or air
drying.
6. Wash raw fruits and vegetables before cutting under running water to
remove contaminants containing bacteria, viruses, and parasites.
7 Clean and sanitize work surfaces, utensils, and equipment and keep them
clean during all stages of preservation.

TOOLS AND EQUIPMENT NEEDED IN FOOD

PRESERVATION

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1. Spoons – Wooden spoons are used for stirring and packing while
slotted spoons are used for lifting.

2. Knives – A set of useful knives include a pairing knife, a sharp chopping

knife, and a vegetable peeler.

3. Food brushes – They are used to wash the food to be canned.

4. Saucepan – This is needed to heat food.

5. Measuring cups - They are used to measure (metal and liquid (glass)
doors. Sizes should range1/4 cup from to 2 cups.

6. Jelly bag - It is used to strain juice from softened fruit and pulp.

7. Colander or Strainer - It is used for draining fruits or vegetables after

washing.
 8. Tongs - They are used to remove canning lids from hot water and
putting the lids onto filled jars.

9. Scale - It is used to measure food by weight. It should have10-kilogram

food capacity.

10. Timer - It is used to measure processing time accurately.

11. Pressure canner - It is used to can low acid food. It can be purchased
with weighted or dial gauges available in many sizes. Purchase a canner
that can hold four quart jars or more

12. Boiling water bath canner -It is used to acid foods. Adequate height
is important.

13. Crock - It is used to ferment food in pickling: it should be clean and free
of cracks.

14. Jar funnel – It is used to avoid getting food on sealing surfaces of jars
and helps calculate appropriate head space.

15. Jar lifter - It is used to remove jars from the canner. Wooden handles
protect user's hands from heat and the plastic coating prevents jars from
slipping.

16. Plastic spatula - It is used to run down sides of filled jars to release air
bubbles without damaging the jar. It is made of plastic.

17. Jar - It is used to store the food to be preserved. For best results, use
only canning jars, Jars come in a variety of sizes: select sizes that fit the
needs of the household.

18. Lids - Only standard lids should be used.

 SOME SUGGESTIONS
IN STORING FOODS
1. Do not freeze cured meats. Store the
same as fresh

2. Cover ground meat loosely with wax

paper and store as with fresh meat.

3. Store meats in the coldest part of the

refrigerator.

4. Wrap fresh fish completely or place in a tightly covered dish in the

coldest part of the refrigerator. If possible cook within 24 hours.

5. Keep unripe fruits at room temperature.

6. Store ripe fruits (except pineapple or banana in a cool place.

7. Place cut oranges and lemons cut-side down on a plate or in a

covered container and store in the refrigerator.

8. Sort fruits carefully and remove any overripe fruits.

9. Avoid piling soft fruits in storage.

10. Do not store fruits in a warm place unless you want to speed up
ripening

11. Do not wash fruits too much as this tends to make them soft.

12. Store root vegetables in a cool dry, well-ventilated place.

13. Store other vegetables in refrigerator crisper

14. Keep milk, cream, and eggs near the freezing unit of the
refrigerator.
 FOOD PACKAGING
Containers or packages of products other than
food should never be reused as food
containers. They are not sale and might
contain small amounts of nonfood residues.
(For example, do not reuse plastic laundry
detergent buckets as a container for dry
cereal.)

Here are more safety rules for food packaging

1. Do not reuse porous packaging materials such as paper, paperboard, and
expanded foams (for example, polystyrene cups and foam meat trays). They
have air spaces that will absorb food particles and microorganisms.
2. Do not reuse microwave packages that contain "heat susceptors for
browning or crisping The adhesives that hold the susceptors to the package
may be damaged by the original use. The material is more likely to migrate
into the food if it is used again.
3. It is better not to store foods with strong odors or flavors in reused food
packages. The packaging material might absorb the chemicals that produce
the odor or favor and release them into a subsequently stored product. Some
packaging materials also allow certain chemicals to pass through them
transferring odors or flavors to other foods stored in the same area.
4. Glass containers can be washed and reused for all foods and for all
processes regardless of what food was originally packaged in them.
However, there are single-use glass jars which should not be reused for
pressure processing in the home canner.
5. Reuse packaging materials only with the following:
a) Foods similar in acidity and in sugar, fat, or alcohol content to the
food originally packaged in the material - Do not use a plastic shortening
container to make salad dressing containing a substantial amount of vinegar.
b) Foods that will be exposed to the same type of processes - Do not
melt butter in the microwave oven using a plastic margarine container In
general, do not subject food packages to heat unless the instructions on the
original package give heating information. Many food products are "hot-filled"
into containers at low temperatures. These packages will not tolerate heating.
Ingredients
1 kg ground pork (suggested
proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or
turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for
the sauce)

Procedures
1. Mix all the ingredients for the filling in a bowl.

2. Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture.

Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper
will have 10 grams of siomai.

3. To enclose, gather up the edges of the wrapper and gently fold it so that it
forms a basket shape, with the top of the filling exposed. Press lightly as you
pleat each side. Or, if you don’t want to expose the filling, use a bigger
wrapper. Do the same to the remaining meat mixture.

4. Meanwhile, boil water and brush steamer with oil.

5. When the water gets to a rolling boil, arrange the siomai in the steamer and
let stand for 15-20 minutes, longer for larger pieces.