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pening.
Heating foods before freezing will destroy the enzymes. That’s why blancing or steaming of vegetables is recommended. Heating does reduce the number of bacteria, yeasts, and molds present but its principal purpose is to destroy enzymes. Heating also makes vegetables easier to pack into containers.
It is important to cool the vegetable quickly to stop the cooking process. Plunge the vegetable into ice cold water for about the same length of time you heated it. Then drain, package, and freeze. For some foods, you may find it more satisfactory to set the containers of food in ice water for cooling.
Remember, enzymes affect food quality not food safety. If food is used in a short time or heavily seasoned, changes in quality may not be detected. '***'- Enzymes in Fruit -
Enzymes are active in fruits, too. One obvious example of enzyme action is the darkening of tight colored fruits. Blanching fruits to inactivate the enzymes would cause them to have a cooked flavor.
There are other ways of inhibiting enzyme activity. One way is to exclude oxygen (air) which the enzyme requires for activity. Packing fruit in syrup or water will achieve this, but the fruit on top may be poorly protected. Antioxidants are chemical substances which interfere with enzyme activity. Ascorbic add (vitamin C) combines with the oxygen sparing the fruit. Citric add makes the food more add; enzymes are less active in an add medium. Ascorbic add and ritric add are often combined in commercial products designed to keep fruits from darkening. Use according to package directions.
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