1. Conservarea

Fie că sunt metalice sau în borcane de sticlă, conservele presupun introducerea alimentelor în cutii etanșe care apoi sunt sterilizate prin căldură. Această metodă de păstrare se poate folosi pentru legume, fructe, carne, pește, sosuri sau mâncare gata preparată. Termenul de garanție este îndelungat (2-4 ani), dar odată desfăcută, conserva respectivă trebuie păstrată la frigider și consumată în 24-48 ore. Valoarea nutritivă a alimentelor din conserve este foarte puțin modificată în comparație cu cea a produse-lor proaspete, fiind influențată de cele mai multe ori în bine:

  • glucidele – digerabilitatea amidonului este ameliorată, iar fibrele insolubile (celuloza) modificate minim
    • lipidele – calitățile lor rămân neschimbate
    • proteinele – există pierderi inevitabile, minime, ale anumitor aminoacizi foarte sensibili la căldură
      • mineralele – pierderea este inferioară celei rezultate prin gătitul clasic și, în cel mai rău caz, trec în lichidul din conservă, care trebuie consumat în totalitate
      • vitaminele – paradoxal, în conserve există o cantitate mai mare de vitamine decât găsim în produsele proaspete cumpărate din supermarket.

gospodine _ fotoConservele sunt sănătoase deoarece:

  • fructele și legumele sunt conservate imediat după ce au fost culese, evitându-se astfel pierderea de vitamina C prin depozitare (conținutul de vitamina C scade la jumătate după 48-72 ore de la recoltare)
  • vitaminele sensibile la căldură (vitamina B1, vitamina C) vor fi mai afectate de gătitul clasic, prelungit, decât de sterilizarea industrială la temperaturi înalte, de scurtă durată
  • vitaminele hidrosolubile (grupul B, vitamina C) difuzează limitat deoarece cantitatea de lichid din conservă este mică față de oala de apă pe care am folosi-o la domiciliu.

Tehnicile actuale de conservare permit păstrarea vitaminei C în proporție de 50% în legume și 90% în fructe; pierderea de vitamină B1 este de numai 25-45% față de 75-80% cât dispare prin gătitul clasic. Lichidul din conserve, bogat în vitamine și minerale, trebuie și el consumat.

 

2. Tratamentul UHT (Ultra High Temperature)

Este un procedeu de păstrare a lichidelor, în special a laptelui și a sucurilor de fructe și legume. Constă în încălzirea rapidă (2-5 sec) la temperaturi înalte (140°C) a produsului respectiv, realizându-se astfel o sterilizare eficientă cu distrugerea tuturor microorganismelor patogene.

Cutiile tratate UHT pot fi păstrate la temperatura ambiantă o perioadă lungă (3-6 luni), însă după deschidere trebuie ținute la frigider și consumate în câteva zile.

Spre deosebire de metoda tradițională, în care laptele este fiert până la 120°C într-un interval de 15 minute, procedeul UHT protejează mai bine calitățile nutritive (în special vitaminele și anumiți aminoacizi sensibili la căldură) și conservă gustul produsului timp îndelungat.

3. Pasteurizarea

Este un tratament destinat stabilizării temporare a unui aliment lichid și al cărui obiectiv nu este distrugerea tuturor microorganismelor, ci doar a celor înalt patogene, care pot altera rapid produsul. Pasteurizarea se realizează prin încălzirea lichidului (lapte, suc de fructe sau de legume, supe) la 63-65°C în 30 secunde sau la 75°C în 15-20 secunde, după care produsul este răcit brusc.

Termenul de garanție al unui aliment pasteurizat este de câteva zile până la maxim 2-3 săptămâni, cu condiția esențială ca în tot acest interval produsul să fie păstrat la frigider.

4. Refrigerarea (păstrarea în frigider)

Constă în menținerea alimentelor la temperaturi scăzute (între –1°C și +8°C) cu scopul de a încetini reacțiile chimice de degradare enzimatică și a diminua multiplicarea bacteriană. Produsele pot fi astfel păstrate de la câteva zile până la câteva săptămâni, fie în frigiderele menajere, fie în cele industriale.

În industria alimentară, refrigerarea este frecvent asociată cu modificarea compoziției aerului din incintele frigorifice (este scăzută concentrația de oxigen și crescută cea de dioxid de carbon sau azot), tocmai pentru a încetini dezvoltarea germenilor și a bloca procesele oxidative care au loc în prezența oxigenului.

Refrigerarea se adresează tuturor produselor, de la fructe și legume până la carne, pește, lapte și produse lactate, mâncare gătită. Chiar și florile proaspete sunt transportate și păstrate în camere frigorifice.

Anumite produse nu beneficiază de pe urma păstrării la frigider:

  • bananele și avocado se înnegresc
  • cartofii și dovleceii se înmoaie
  • roșiile își pierd aroma
  • ceapa impregnează cu miros alte produse.

5. Congelarea

Constă în supunerea alimentelor unei răciri până la –20°C realizată progresiv într-un interval de câteva ore. Procesul fiind lent, apa conținută în respectivul produs formează cristale de gheață care pot rupe pereții celulari și afectează negativ consistența alimentului la decongelare. În plus, se produce o deshidratare parțială și o pierdere a calităților organoleptice prin: reacții de oxidare a grăsimilor (râncezire) din carne și pește, fenomene de înnegrire și pătare a fructelor și legumelor, distrugere de pigmenți cu decolorarea produselor vegetale.

Congelarea încetinește sau oprește activitatea enzimatică și dezvoltarea microorganismelor, dar nu sterilizează. Proliferarea microbiană se instalează rapid la decongelarea alimentului, de aceea odată dezghețat acesta trebuie consumat rapid.

Termenul de valabilitate a alimentelor congelate variază de la 3 luni până la 2 ani, în funcție de natura produsului.

Decongelarea

Există 2 tipuri de decongelare:

  • rapidă – în special pentru legume – produsul este introdus direct în apă clocotită ori pus în tigaie sau la cuptor pentru a fi gătit
  • lentă – pentru carne și pește – produsul este lăsat în frigider 12 ore (ideal) sau la temperatura ambiantă.

Evitați decongelarea foarte rapidă în cuptorul cu microunde și nu introduceți înapoi în congelator un produs care a fost decongelat.

 

6. Congelarea ultra-rapidă

Este o metodă particulară de congelare și presupune răcirea extrem de rapidă la –30°C sau –40°C a produselor cu volum mic și grosime redusă astfel încât în „miezul“ alimentului să fie atinsă temperatura de –20°C. În aceste condiții apa din legume și fructe se transformă în cristale foarte fine de gheață care nu afectează structura celulară iar dezvoltarea bacteriilor este doar oprită, acestea nefiind distruse.

Această metodă poate fi realizată doar prin tehnologie industrială, iar calitățile nutritive și organoleptice ale produselor nu sunt afectate. După ce au fost congelate ultra-rapid, alimentele sunt trecute în congelatoare normale, la o temperatură de –18°C.

7. Ambalarea sub vid

Oxigenul este principalul element responsabil de degradarea alimentelor, activitatea enzimatică și multiplicarea germenilor făcându-se aerob. Tot în prezența oxigenului grăsimile se oxidează (râncezesc), conținutul de vitamine din fructe și legume scade, iar pigmenții vegetali își modifică culoarea.

Extragerea aerului din interiorul unui ambalaj permite păstrarea unui produs cu câteva zile în plus față de simpla lui refrigerare. Chiar și ambalate sub vid, alimentele trebuie ținute în frigider.

Ambalajul vidat nu modifică în niciun fel calitățile și conținutul nutritiv al produselor alimentare.

 

8. Atmosfera controlată

Dacă ambalajul vidat presupune absența oxigenului, în acest caz este vorba de înlocuirea lui cu azot sau dioxid de carbon, gaze care încetinesc reacțiile chimice enzimatice și dezvoltarea microorganismelor aerobe, fără a modifica proprietățile alimentului.

Metoda este folosită pentru mezeluri și semipreparate, dar are o eficiență deosebită în cazul legumelor deja spălate, curățate și eventual tocate. Tehnica permite menținerea unui volum de gaz în jurul alimentelor, care funcționează ca o „pernuță“, protejând mecanic produsele fragile la strivire (chips-uri, produse de patiserie, frunze de salată etc).

 

9. Deshidratarea

Toate organismele vii, inclusiv germenii, au nevoie de apă pentru a supraviețui, de aceea deshidratarea completă a unui aliment blochează multiplicarea bacteriană. Uscarea nu doar păstrează, dar chiar concentrează principiile nutritive și caloriile din respectivul produs; singurul inconvenient este faptul că fiind mai ușor și având un volum mai mic, există riscul să fie consumat într-o cantitate mare.

Metoda este frecvent folosită pentru fructe, legume, lapte, mezeluri.

10. Folosirea aditivilor alimentari

 

Din cele mai vechi timpuri sarea este cunoscută ca și conservant, iar în prezent comercializarea mâncării pe scară industrială și la distanțe mari impune folosirea mai multor tipuri de aditivi care să mențină prospețimea și calitățile nutritive ale alimentelor. Aditivii pot fi substanțe naturale sau de sinteză și sunt adăugați în mod voluntar unor produse, sub un control atent și în condiții supravegheate; au rolul de a îmbunătăți anumite caracteristici și de a crește perioada de păstrare a alimentelor.

Aditivii alimentari autorizați poartă litera  E (de la Europa), urmată de cifre:

  • coloranți E100-E199 (clorofilă, caramel)
  • conservanți E200-E290
  • emulsifianți, gelifianți E322-E483.

 

Aditivi cu rol de conservanți

  • antifungici, antiseptici și antifermentare – împiedică dezvoltarea și multiplicarea ciupercilor, mucegaiurilor și bacteriilor
    • antioxidanți – împiedică degradarea oxidativă a compușilor lipidici (râncezirea).

Mulți dintre aditivi sunt substanțe naturale, folosite din cele mai vechi timpuri în prepararea alimentelor:

  • acidul citric (zeama de lămâie) = E330
  • acidul acetic (oțetul) = E260
  • riboflavina (vitamina B2) = E101
  • betacarotenul (provitamina A) = E160.

Aditivi care ameliorează textura

  • emulsifianți – lecitina (E322) și esterii acizilor organici (E472) – consolidează stabilitatea chimică și împiedică ingredientele solide și lichide dintr-un produs să se separe (să se „taie“)
  • ·agenți de îngroșare și gelifianți – pectine (E440) și gume (E408) – fibre de origine vegetală care cresc vâscozitatea și consistența
    • antiaglomeranți – stearați, minerale – stabilizează produsele sub formă de pudră.

Efectele aditivilor:

  • se opun dezvoltării germenilor patogeni, ciupercilor și mucegaiurilor
  • limitează degradarea grasimilor (râncezirea)
  • ușurează prepararea culinară
  • păstrează principiile nutritive
  • îmbunătățesc calitățile organoleptice (aspectul, gustul, mirosul).

Riscurile aditivilor:

  1. Nitrații și nitriții se combină în stomac cu amoniacul și formează nitrosamine cu potențial cancerigen. Aceeași reacție are loc și la consumul de alimente care conțin în mod natural nitrați și nitriți (sfeclă, țelină, vinete, salată, ridichi, spanac), deci efectul negativ direct al aditivilor necesită dovezi suplimentare.
  2. Sulfiții și metasulfiții au un risc crescut de alergii însă folosirea lor este necesară deoarece:
  • împiedică fructele și legumele (mere, cartofi) să se înnegrească la contactul cu aerul
  • previn apariția petelor negre pe fructele de mare (creveți)
  • limitează fermentația vinului și a berii
  • albesc produsele pe bază de amidon și ușurează prelucrarea aluaturilor.

Sulfiții sunt utilizați pe scară largă în industria alimentară, iar riscul de apariție a unei alergii este de 1 la 100 persoane.

Toți aditivii alimentari sunt considerați netoxici și fără pericol pentru sănătate, însă nu există termenul de „risc zero“.

 

De la mezeluri la bomboane și băuturi răcoritoare, orice aliment poate fi „îmbunătățit“ prin aditivi naturali sau artificiali, astfel încât să atragă cumpărătorii și să se vândă mai bine. Aditivii folosiți pentru ameliorarea culorii sau a gustului alimentelor nu mai au rolul de a conserva anumite proprietăți ale produsului, ci le intensifică pe cele existente sau adaugă altele noi cu scopul de a stimula consumul.

Cel mai periculos potențiator de acest tip este glutamatul de sodiu, o substanță cu gust dulce intens perceput de receptori specializați situați în toată cavitatea bucală (obraji, limbă, gingii), în timp ce gusturile clasice (dulce, amar, acru, sărat) pot fi percepute doar cu limba. Citiți cu atenție etichetele și nu vă lăsați prinși în capcana industriei alimentare, veți deveni consumatori fideli ai unor produse fără să realizați că sunteți de fapt dependenți de substanța chimică numită glutamat.

 

*Material extras din cartea “Sănătatea are gust”, Dr. Mihaela Bilic, pag. 81-85

 

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