Nothing is better than buying a fresh loaf of bakery bread for the house—until you grab it a few days later and discover that it’s fuzzy and green. Food preservation is a necessary act that allows you to extend the life of your delicious items and ensure you eat what you paid for. Explore a few of the most common food preservation techniques to learn what to do with what.
Almost anything is freezer-friendly, given the correct housing and placement. Freezing items at home is an effective way for many to still have access to various food items without increasing the legwork necessary to enjoy them. Freezer preservation involves slowing the spoiling process by placing the food’s active bacterial cultures under their ideal temperature threshold of 40 degrees Fahrenheit.
Most frozen items are best for up to three months; some may go into a deep freezer for six or more. Labeling all freezer-preserved things is imperative, as it allows you to know what an item is and when you need to use it. You could even freeze your fresh loaf of bread to slow the active cultures and extend its life!
A significant cause of food spoilage is moisture content, as moisture allows active cultures to live and grow. Removing the moisture eliminates the environment active cultures need to thrive. Dehydration is another common food preservation technique requiring kitchen equipment and adequate storage efforts.
Common dehydrated foods include jerky, fruit leathers, herbs, and dried fruit. With a combination of the right light and moderate heat settings, you can release moisture from the food without inducing cooking. The food item in question will determine the best preservation methods for dehydration. For example, beef jerky works best in an electric dehydrator, where herbs do better air drying.
Commercialized food preservation receives plenty of attention because many feel it alters the food industry and creates more unsafe options. But the preservation process is incredibly important because it allows food items to sit on shelves before reaching a customer’s home. Items can sit on store shelves for weeks, and in that time, food would spoil with preservation.
Food preservation is one of several applications for peptide synthesis. Producers use peptides to stabilize food cultures and extend their active life well beyond a few days. Antimicrobial peptides are naturally occurring and help combat pathogenic attacks in active food cultures. The meat industry is a significant part of the peptide preservation sector.
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