Food preservation principles

7. Enzyme Control

Enzymes are proteins that are responsible for many of the processes that occur in food, such as ripening, discoloration, flavor changes, and texture changes. Enzymes can occur naturally or be added to food. By controlling the activity of enzymes, food processors are able to preserve and manipulate the characteristics of food. 

Enzymes in food can be controlled by manipulating the ambient temperature and pH, adding inhibitors or antioxidants to the product, or adding enzymes from an outside source to deactivate the enzymes naturally present in the food.