Preservation Of Inanimate Food
With inanimate food, the problem of preservation is one protection from the dead tissue enzymes and microorganisms actions that cause caries. Inanimate nutrients such as meat, poultry and fish are much more susceptible to microbial contamination and spoilage than fruits and vegetables. Enzymes that cause the greatest difficulties in the preservation of non-living foods are those that are related to the splitting of fats of animal origin. Rancidity is the main factor limiting the term of storage of non-living foods frozen or thawed state.
This happens due to the oxidation of fats of animal origin enzymes. As some species of animal fats are less stable than others, term of storage of products of animal origin depends on the composition of the fat. For example, beef fat is relatively stable and therefore its storage period of considerably more than pork or fish, whose fatty tissue are much less stable. Oxidation is controlled by placing the product in the refrigeration, so that the activity of enzymes decreases. Oxidation rate can be further reduced by packaging inanimate food tight gas-proof containers to limit air (oxygen), reaching its surface.
Although useful in the preservation of inanimate food packaging thawed fruits and vegetables in gas-proof containers not beneficial, because these products are alive.
Therefore, this method of packaging will actually cause them suffocation and death, because they are deprived of oxygen required for the reaction with the energy stored within the fruit. This procedure offset the preservation process, resulting in the now dead fruits and vegetables quickly decay.
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Food refrigeration and freezing