Some time ago, canned yellow peaches once again entered the public’s field of vision and became a scarce commodity for a while. But many consumers think that canned food is not fresh, too many preservatives are added, and the nutrition is seriously lost… Are these doubts really justified?
Is Eating Canned Food the Same as Eating Preservatives?
Wu Xiaomeng, an associate professor at the School of Food Science and Nutritional Engineering, China Agricultural University, said: “Although the food preservatives allowed by national standards are safe and reliable, there is really no need to add preservatives to canned yellow peaches.” Wu Xiaomeng said that the characteristics of yellow peaches themselves
determine It is especially suitable for canning. The flesh of yellow peaches is hard and has little fiber. After being steamed at high temperature, it is still firm and firm. The soup is golden and clear. It has a good appearance and looks good when used in cans.
Turning yellow peaches into canned yellow peaches requires many processes. First of all, fresh yellow peaches are selected, cleaned, pitted, and then sterilized by high-temperature steam, that is, sterilized at 121°C for more than 30 minutes. After the whole process, the pathogenic microorganisms and spoilage microorganisms that may be contained in the canned yellow peaches are all killed, and the microorganisms in the external environment of the canned food cannot enter it. Therefore, canned yellow peach itself can be stored for a long time without preservatives.
Of course, some canned yellow peaches need to put some additives, such as vitamin C, etc., which mainly play an anti-oxidation role and have nothing to do with anti-corrosion.
In fact, not only canned yellow peaches, but other canned foods basically do not contain preservatives. At present, the production process of most canned food manufacturers in my country is sterilized by filling and sealing and heating at high temperature for a long time. After this treatment, even the tenacious bacteria and microorganisms will be killed, and naturally there is no need for preservatives to “come forward” to help.
It should be noted that the use of preservatives in the modern food industry follows the principle of “necessary and safe”. Canned yellow peaches do not use preservatives, and have nothing to do with the preservatives themselves, just because canned food does not require the use of preservatives.
Are canned foods not fresh and nutritious?
In fact, the emergence of canning technology itself is to keep food fresh.
Wu Xiaomeng explained that foods such as meat and fish will quickly spoil if they are not processed in time. If vegetables and fruits are not processed in time after picking, their nutrition will continue to be lost. Therefore, some canned food manufacturers with relatively well-established supply chains generally choose to pick and make fresh ingredients at the mature stage when the output of ingredients is the largest. The entire material selection and processing process takes less than 10 hours. Compared with the route of fresh ingredients from picking, transportation, sales to consumers’ refrigerators, the nutritional loss of canned ingredients is not more.
Of course, during the canning process, some vitamins with low heat resistance will be lost, but most of the nutrients will be retained. Compared with the nutrient loss caused by cooking vegetables in daily households, this loss is very small.
In addition, canned food is also conducive to the preservation of vitamins and minerals. For example, canned tomato, although it has been sterilized, most of its vitamin C content is still there when it leaves the factory, and it is relatively stable; another example is canned fish, which is sterilized under high temperature and high pressure, not only the meat and bone of the fish are softer, but the calcium content in it is also relatively stable. It will also dissolve in large quantities. The calcium content of a box of canned fish is even 10 times more than that of fresh fish of the same weight, and the iron, zinc, iodine, selenium and other minerals in the fish will not be lost.
What to pay attention to when buying and eating canned food
It is recommended that consumers go to large shopping malls or supermarkets to buy products from regular manufacturers, and pay attention to packaging, sensory quality, labels, brands, etc.
The cans of normal metal cans should have complete shape, no deformation, no damage, no rust spots and the bottom cover should be concave inward; the center of the metal cover of glass bottle cans should be slightly concave downward, and the contents should be in complete shape when viewed through the bottle body , The soup is clear and free of impurities.
Wu Xiaomeng reminds everyone that most canned meats, fruits and vegetables are not heavy in weight, and it is recommended to eat them as much as possible after opening. As for canned sugar sauces and jams, the sugar content is generally 40% to 65%, and it is relatively difficult to deteriorate after opening, but it should not be careless. If you can’t finish it at one time, cover the mouth of the can or pour it into other containers and seal it with plastic wrap, then put it in the refrigerator and store it in a refrigerator, and try to finish it within two or three days. In autumn and winter, it can be stored for a few more days.