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Explain how two of the following assist in the control of enzymic food spoilage - Leaving Cert Home Economics - Question 8 - 2015
Question 8
Explain how two of the following assist in the control of enzymic food spoilage. Blanching Cold temperatures Acids
Worked Solution & Example Answer:Explain how two of the following assist in the control of enzymic food spoilage - Leaving Cert Home Economics - Question 8 - 2015
Step 1
Blanching
Answer
Blanching is a process where vegetables are placed in boiling water for a short period to inactivate enzymes that can cause spoilage. Afterward, the vegetables are quickly submerged in ice-cold water to halt the cooking process and retain their color and texture. This method effectively preserves the quality of the food and extends its shelf life.
Step 2
Cold temperatures
Answer
Using cold temperatures, such as refrigeration at around 4°C, slows down the action of enzymes that contribute to spoilage. At low temperatures, the metabolic activities of both the food and its microbes are significantly reduced, which helps in maintaining the freshness and extending the life of perishable items.