The Important Role Additives Play in Food Preservation
As the human population continues to grow exponentially, so do our needs related to food security. Cultivating is not enough – we also need to ensure the preservation and sustainability of our supplies. This has been a conundrum facing society for many centuries, and numerous techniques have been developed to varying degrees of success. As technology improves, however, so has the quality of food preservation techniques, arguably changing the entire industry and society overall.
The concept of food preservation refers to the process that is applied to treat and handle edible items to prevent, slow down, or otherwise reduce spoilage, as well as the loss of quality, edibility, or nutritional value. This, in turn, also makes it possible to store these items for longer and makes distribution much easier.
To achieve this, the preservation process often includes measures related to preventing the growth of microorganisms, including fungi (such as yeast) and bacteria. Rancidity is minimised by delaying the oxidation process affecting fat present in food. It’s important to note that preventing spoilage is not the only goal – the process also addresses needs related to maintaining the flavour and texture of edibles to ensure that the produce is palatable for human consumption.
There are many ways to preserve foodstuffs – ways which we all use, including:
- Drying – Bacterial growth is prevented or slowed due to the removal of water.
- Refrigeration – The low temperatures slow down the action of enzymes and the reproduction and growth of microorganisms which can cause rot.
- Freezing – A more extreme version of cooling, as described above.
- Vacuum packing – By removing the oxygen, the process of oxidation is avoided and the bacteria is stripped of the necessary oxygen to grow and reproduce.
- Salting (curing) – This is another way to remove water from foodstuff to create an unsuitable environment for the proliferation of microorganisms.
While these methods are all effective to some extent – and a vital part of the food preservation process – they are not necessarily sufficient to meet all storage and distribution requirements. This is especially true when looking at foodstuffs such as fish and other seafood that are prone to spoilage in a short period of time if left untreated.
In the case of fresh fish and seafood, additives are required to successfully preserve both the health and nutrition benefits of the items. Used in combination with other methods – such as freezing – additives allow us to not only avoid the seafood from becoming rotten but also to preserve the flavour, colour and texture of the seafood to ensure that it is palatable and desirable for human consumption, even after distribution and storage.
Established in 1983, Tequisa is a world-leader in food preservation technology, specifically related to preserving the quality of fish and seafood. We manufacture high-quality additives for the commercial fishing industry in accordance with the strict quality control procedures and regulations as defined within and by the EU, FDA-USA, FAO, WHO, and Official Organisations for Health and Consumption of European countries.
For more information on our products, get in touch with Tequisa today.
