PRESERVED FOOD Rachel Aris Raja Norzahirah Tan Yi Shing Chiam Sun May, PhD. Ainon bt Hadim Low Kee Sun Tan Cho Chiew Ronald Yusri Batahong, PhD. Koleksi Planet Pea-ple Siri 17
PRESERVED FOOD Rachel Aris Raja Norzahirah Tan Yi Shing Chiam Sun May, PhD. Ainon bt Hadim Low Kee Sun Tan Cho Chiew Ronald Yusri Batahong, PhD. Koleksi Planet Pea-ple Siri 17:
INSTITUT PENDIDIKAN GURU KAMPUS KENT, PETI SURAT 2, 89207 TUARAN, SABAH. Hak Cipta © Institut Pendidikan Guru Kampus Kent 2023 Cetakan Pertama 2023 Hak cipta terpelihara. Tidak dibenarkan mengeluarkan atau ulang mana-mana bahagian kandungan, illustrasi dan jadual dalam kandungan buku ini dalam apa juga bentuk dan dengan apa juga sama ada secara elektronik, fotokopi mekanik, rakaman atau cara lain sebelum mendapat izin bertulis daripada Institut Pendidikan Guru Kampus Kent. Koleksi Planet Pea-ple Siri 17: Food Preservation Rachel Aris, Raja Norzahirah, Tan Yi Shing, Chiam Sun May, PhD., Ainon bt Hadim, Low Kee Sun , Tan Cho Chiew, Ronald Yusri Batahong, PhD. eISBN: 978-967-0008-48-6 All Graphics, photos, fonts design credit to Canva.com
Preface Food is an essential element of human life, and preservation techniques have been developed to ensure its availability in times of scarcity. Food preservation is an ancient art that has evolved over time to include a wide range of techniques that vary according to cultural practices and geographical regions. In local cultures, the preservation of food has been an essential aspect of food security, and traditional methods have been passed down from one generation to the next. These methods are grounded in science and have been perfected through centuries of trial and error. In this academic write-up, we explore the significance of food preservation, the role of science in preserving food. The focus of this academic write-up is to highlight how food preservation is not only a means of ensuring food security but also a crucial part of native cultures.
Content Examples of Preserved Food -------------------------------------------------1 Local Preserved Food ---------------------------------------------------------2 Food Processing & Food Preservation -------------------------------------6 Principles of Food Preservation --------------------------------------------8 Precautionary Steps in Food Preservation -------------------------------9 Relation of Food Preservation with Commercial Values----------------10 The Issues of Modified Food ------------------------------------------------14 Bosuo, the fregmented fish from Sabah ----------------------------------19 Thoughts to Ponder -----------------------------------------------------------26 Special Appreciation ---------------------------------------------------------27
Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour. Examples of Preserved Food Properly packaged refrigerated food Frozen food Canned food Dried food 1
Salted fish (ikan masin) Pickled fruit eg. Mango, bambangan, mempelam. Local Preserved Food Serunding (ayam, daging, halia) Pekasam (ikan) 2
Occurs in refrigerators and cool, dark places such as: root cellars, unheated basements, and pantries. Cooling preserves food by slowing down the growth of microorganisms that cause the food to spoil. How to perform home preserved food? COOL TEMPERATURE STORAGE FOOD DRYING Drying food inhibits the growth of bacteria, yeasts, and mold through the removal of moisture content. CANNING High temperature from the process will destroy the microorganisms that will spoil the food. FREEZING Freezing food uses little specialized equipment, while preserving fresh flavors and textures. Freezing slows the growth of microorganisms and enzymes that can cause food spoilage. 3
Salt and sugar reduce the water content and inhibits microbial growth in meats, fruits, and vegetables aiding in preservation. PRESERVING IN SALT AND SUGAR VINEGAR PICKLING Vinegar pickling creates a high acid environment that kills off microbes and causes food to change in flavor and texture. ALCOHOL Alcohol draws water out of food, similar to salt and sugar, inhibiting microbial growth. 4
To prevent food from spoiling before consumption. Why does food preservation important? It also stabilises food prices since prices tend to rise when supply is low and demand high. Reduce food waste. Gives consumers a wide variety of food. Instead of having fresh vegetables one can have dried ones that will still have the same nutrients as the fresh one. 5
Food Processing & Food Preservation Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour. FOOD PROCESSING FOOD PRESERVATION Food processing is defined as any procedure that alters food from its natural state, such as heating, canning, freezing, drying, and fermenting 6
Does food processing and food preservation part of culture? Yes, this is because some of the traditional food from Malaysian culture needs food processing and food preservation in order to prepare it. For an example, Nasi lemak, one of the famous national food in Malaysia need some preserved ingredients to prepare the food which is salted fish (ikan masin). Fish will be preserve with salt and then dried until all of the water comes out. The salted fish will be fried and then will be served with nasi lemak. 7
Principles of Food Preservation By keeping microorganisms out (asepsis). Filtration to remove microorganisms You can stop the growth or activity of microorganisms by using low temperatures, drying, anaerobic conditions, or chemicals. You can also kill them by heat or radiation 1. 2. 3. 4. Food enzymes can be destroyed or inactivated, e.g. by blanching Antioxidants can be used to prevent or delay chemical reactions 1. 2. Preventing or delaying microbial degradation Preventing or delaying the self-decomposition Prevention of damage caused by insects, animals, or mechanical causes. Asepsis- condition in which no living disease-causing microorganisms are present 8
Food can get harmed if not preserved at the right temperature. The requirement for every food varies according to its features and specifications. Cold food is required to be kept at 40 degree Fahrenheit or below. Keep hot foods at a temperature of 140 degrees or above. If your food is reserved at a temperature between 40-140 Fahrenheit for more than 2 hours it is no longer be safe to eat. Make sure to keep it within the mentioned range. Store food at the maintained and proper temperature Pathogens are required to be controlled which usually spread from people, pests and pets. Raw and cooked foods are required to be separated from each other to prevent the cooked food from getting contaminated. Makes sure to cook foods at the right temperature and for the right period of time to kill pathogens. Do use clean water and safe raw materials for the preparation of food. 1. 2. 3. 4. Precautionary Steps in Food Preservation 9
Increases the food supply Processed and preserved foods can prevent their wastage as it increases their shelf life. Extending the self-life Relation of Food Preservation with Commercial Values Food waste can be reduced Decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. When excess food is processed and preserved, the food supply will be continuous. After the food supplied already in the market goes down, the preserved food will now be on demand. This will help control the supply market hence there will be no scarcity at any given time. Decrease dietary inadequacies This helps countries that cannot grow some foods due to soil conditions import preserved foods that can supplement them with the required diets. The preserved foods will have a longer shelf life and this will help withstand importing overseas. 10
Do you agree that cancer has a relation to modified food intake or added chemicals? Most cans are lined with a product called bisphenolA (BPA), which has been shown to genetically alter the brain cells of rats. Leading UK cancer charity has written to major food manufacturers asking them to reveal details of their use of the controversial chemical BPA in food cans. The move follows a US study showing BPA is still widely used in cans despite being linked to a range of potentially serious health problems.There is a lot of evidence that BPA can have an affect on the human body even at very low levels.Many plastic goods, thermal paper, water lines, and many dental composites also contain BPA. CANNED FOOD 11
Cancer cells love refined sugars, which hikes insulin levels and and promote cancer growth. High-fructose corn syrup (HFCS) is considered the worst offender and it’s found in any sweet you can think of. It’s been known for a long time that cancer cells feed off of sugar, so with so many people addicted to sugary treats, it’s no wonder why cancer rates have skyrocketed. Do you agree that cancer has a relation to modified food intake or added chemicals? They may be delicious but too much salt has been linked to high blood pressure,( it has not been directly linked to cancer). As an alternative, eat cucumbers.If you eat 12g of salt a day, it can double the likely hood of stomach cancer. The recommended amount for an adult is just 6g a day. REFINED SUGAR SALTY,PICKLED AND SMOKED FOOD 12
Does fermented food count as preserved food? The process is still used today to produce food like wine, cheese, sauerkraut, yogurt, and kombucha. To preserve vegetables by fermentation, they are placed in an oxygenfree and salty environment. This environment encourages the growth of lactic acid bacteria, which are bacteria that are good for humans. These bacteria create lactic acid, which prevents bad microorganisms from developing. Fermentation is an ancient technique of preserving food. 13
Food additives Hormones Food preservatives Genetically Modified Food (GMF) The Issues of Modified Food Cancer and its relation to modified food intake or added chemicals were said related to: 14
Wed Fri Since the cells of animals, plants and microorganisms all carry DNA, a piece of meat, a piece of green vegetables, a cup of lactic acid bacteria, a piece of bread, an egg all carry its own DNA, so everyone consumes countless DNA from daily food every day, DNA itself is not a toxic substance, nor is ingested DNA directly toxic. GMOs are so far as healthy and safe as non-GMOs, there is no evidence that GMOs increase the risk of cancer, and some GMO plants have actually been modified to improve their nutritional value. Genetically modified (GM) crops have genes altered or genes from other plants or organisms added to increase a plant’s yield or improve it some way. There is no evidence to date that eating GMF will increase the risk of cancer, these foods have only been around for a relatively short time, so we can’t say with certainty that there won’t be any long-term health effects. It’s important that authorities continue to assess the safety of GM food. I disagree that Genetically Modified Food (GMF) can causes cancer 15
Rumors that food additives are harmful are very common in life, and even deeply rooted in the hearts of the people, but in fact, we deal with food additives every day, whether it is all kinds of fast food bought outside, or the seasonings and ingredients that are always prepared at home, all contain food additives. According to food safety regulations, food additives can be divided into more than 1,000 kinds of preservatives, coagulants, flavor enhancers, nutritional fortifiers, quality improvers, etc. The sugar and salt we often eat are also a kind of food additives. Our country's food safety evaluation is a very strict evaluation. As long as the food has passed the safety evaluation, it is not a carcinogen, and naturally it will not induce cancer. There is no risk of cancer in normal consumption. But if used excessively for a long time, may cause human harm; for some illegal additives, if used in excess, there may be a risk of cancer. I disagree that food additives can cause cancer, incase used in excess 16
processed meat INCREASES the risk of colorectal cancer Cantonese-style salted fish INCREASES the risk of nasopharyngeal cancer foods preserved by salting INCREASES the risk of stomach cancer Foods that are highly salted, pickled, or smoked contain nitrates. These act as preservatives as well as adding color to meat when ingested. There’s only one problem: some research suggests that nitrates, which become nitrites when our bodies digest them, could be linked to cancer. FINDINGS ON CANCER AND FOOD PRESERVATION AND PROCESSING There is strong evidence that consuming: I disagree that food preservatives can cause cancer, incase used in excess 17
After animals eat feed containing chemical hormones, these hormones will be deposited in the animal's meat and internal organs. After eating animal food containing a lot of hormones, people often experience fast heartbeat, palpitation, hand tremors, dizziness and headache. The phenomenon of central poisoning out of control, especially for patients with high blood pressure, heart disease, diabetes, hyperthyroidism, and benign prostatic hypertrophy, is more dangerous. Hormones in food can cause breast cancer, prostate cancer, testicular cancer, ovarian cancer, thyroid cancer, epididymal cyst, vaginal cancer, testicular cancer because of the hormoneinduced tumors. Experts remind that obesity and eating foods with high hormone content can increase estrogen in the body, which may lead to feminization of male breasts, affect the reproductive system and advance sexual development. I agree that hormones can cause cancer 18
Bosou is a traditional fermented fish dish from Sabah, Malaysia, made with freshwater fish that has been mixed with salt and rice bran or rice straw, then left to ferment for several weeks. The fermentation process gives the fish a distinct flavor and aroma that is often described as pungent and sour. Bosuo, the fregmented fish from Sabah 19
Ingredients: 1 kg of freshwater fish, such as tilapia or catfish 1 kg of rice bran or rice straw 500g of salt Banana leaves (optional) The Recipe for Making Bosou 20
Clean the fish and cut it into small pieces. Remove the bones and entrails if desired. In a large bowl, mix the fish with the salt until well coated. Add the rice bran or rice straw to the bowl and mix thoroughly with the fish and salt. Transfer the mixture to a clean, airtight container or jar. Cover the top of the mixture with banana leaves, if desired, to prevent insects or debris from entering. Store the container or jar in a cool, dry place for 2-3 weeks to allow the fermentation process to occur. After the fermentation period, remove the banana leaves and the fermented fish is ready to be served. Instructions: 21
Ingredients: 1 kg of freshwater fish, such as tilapia or catfish 1 kg of rice bran or rice straw 500g of salt Banana leaves (optional) Bosou, the Pride of the People in Sabah 22
The fermentation process may cause the mixture to release gas, so be sure to leave some space in the container to prevent itfrom overflowing. Additionally, the smell offermented fish can be quite strong, so it is best to prepare this dish in a well-ventilated area. Note: 23
More Photos 24
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How to make re-package this product? Any room for ecotourism in Sabah? Any possibilitiey for other fishes to be used? 1. 2. 3. Thoughts to Ponder 26
Our senior, the PISMP Jun 2018 Intake Science Option for their love and sharing 1. 2. Madam Evelyn Anoi, lecturer from English Department Special Appreciation 27
My Notes 28
Thank You