What preservation technique uses brief heat exposure to denature native enzymes?

Answer

Blanching

Blanching is a specific control strategy employed primarily for vegetables before freezing or long-term storage. It involves exposing the food product to brief periods of hot water or steam. The purpose of this heat application is precisely to denature, or inactivate, the native enzymes present in the tissue, such as those that cause undesirable textural or flavor changes over time. By deactivating these biological catalysts, the rate of chemical deterioration is significantly slowed down. Vacuum packing and adding inert gases target oxygen availability to control oxidation (chemical) and microbial growth, while drying controls water activity (microbial control). Canning uses intense heat for sterilization, which goes beyond merely inactivating native enzymes.

What preservation technique uses brief heat exposure to denature native enzymes?

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