Food cold storage refers to the storage of food at a low temperature environment of 0 degrees Celsius or slightly higher than the freezing point of food, by inhibiting the activities of microorganisms and enzymes and reducing the activity in the food matrix to prevent food spoilage and maintain Freshness and nutritional value of food.
Animal foods, such as poultry, livestock, fish, etc., are easily contaminated by bacteria during storage, and the bacteria multiply too quickly, causing food spoilage. Proper temperature and moisture conditions are required for the reproduction and enzymatic activity of microorganisms; the reason why microorganisms stop multiplying or even die is that the environment is not suitable.
Enzymes can also lose their catalytic ability, or even be destroyed. Placing animal food at low temperature can inhibit the reproduction of microorganisms and the effect of enzymes on food, and can be stored for a long time without spoilage.
For plant foods, the cause of spoilage is respiration. Although fruits and vegetables cannot continue to grow after being picked, they are still an organism, still alive and breathing. Fruit and vegetable foods can reduce respiration at low temperatures, extending their shelf life. The temperature should not be too low. If the temperature of the cold storage is too low, it will lead to physiological diseases of fruit and vegetable food, or even freeze to death. Therefore, the refrigeration temperature of plant-based food should be selected to be close to its freezing point but not cause the plant to freeze to death.