Hydrogen peroxide for shelf life extension

I don't see how this could have much of an effect. Hydrogen Peroxide degrades into Water pretty quickly, as I understand. The sealed shelf life may be extended but, the minute it's opened again, more bacteria are introduced to a now non sterile environment, nullifying the effects. I may be wrong though.

 

Chemistry, yes - luck, not so much. There is a skill involved, outside of the understanding of the chemistry involved. There also needs to be an understanding of the sensation of taste, which is more than flavor(the chemical component, if you want to break it down to that level). Taste involves a full sensory cooperation. It begins with something looking appetizing, it then has to be pleasing to the nose. The tactile nerves of the mouth must also be pleased. Finally, there's the taste buds on the tongue.

For example:
If you loved chocolate cake with almond buttercream icing more than anything in the world, and I gave you a bowl of that very cake from your favorite bakery but ran it through a blender until it was completely liquified, you would most probably be disinclined to eat it. The chemistry(flavor) is still the same but, having been liquified, the texture(tactile sensation) of the difference between the moist, firm cake and the buttery, creamy icing would be gone. The aroma(mostly smell) would have also changed, as the cocoa butter in the chocolate would now dominate. It would also look like a bowl of brown snot which would make some people feel physically ill by itself.

 

Tomato paste in a tube is the cure there. Keeps well over a month once opened. I can't buy locally but Amazon carries it. More expensive than the little can but in the long run it is a money saver. Another option is put the left over tomato paste in a small ziplock and flatten it out. Seal the bag then freeze. You can break off what you need and toss the rest back in the freezer.

 

I get half and half from Sysco ultra-pasteurized with a date usually six weeks out. I usually get 3 cases, 36 quarts at a time. How many cases do you need to buy to get a better price??

I often have canned tomato paste and chipotle peppers leftover, I just put them in a zip-lock, flatten it, freeze, and theh break off smaller pieces as I use them. Tomato paste also come in squeeze tube?

Nan

 

While it may sound like a good idea, I recall a few years ago a local fish Monger was dipping his fish in a peroxide/water solution to extend the shelf life and the health department got wind of it and shut him down. Just becareful and be sure that your local health regs dont prohibit the addition of shelf life extenders in product.

 

sorry Mary, posting at the same time--hey old and slow here!!!
Nan

 

tomato paste in a tube, garlic puree in a tube and mayo from a tube. All things, my wife assures me, the Euro's are much more hip on then us Yanks. my vote is the 'ol bag and freeze.

 

Shelf life of commercially processed poultry and seafood can be extended by introducing food grade H₂ O₂ and food grade surface active agents into the chiller water to wash off bacteria on the surface of the food product. The agents are alkylaryl sulfonates, sulfates, sulfonates of oils and fatty acid, sulfate of alcohols and sulfosuccinates.

 

I once stupidly bought fish from a supermarket on new year's eve.  That's one of the days that people here like to have big fish dinners, after christmas eve when they have anohter.  No doubt the supermarket wanted to "extend the shelf life" of the fish.  Got it home and started cooking it.  It seemed to lack the usual texture, firmness, of fresh fish.  I had only cooked two pieces, and tasted one.  Something weird there.  Smelled the ones i hadn't cooked - bleach!!  Extend the shelf life my *&#%#!!!
Please don't add crap to you food.  Fresh food is good.  "Extended" food is not good.  Also peroxide does have a taste - if you can't taste it, you shouldn't be cooking because you can't trust your taste buds!

 

Siduri is right, do not add chemicals to your food. I had the same problem with a cheap chicken from a supermarket, it smelled of sanitiser and tasted awful. Its not worth the saving and you don't know the effect it is having on your body.

 

Hydrogen peroxide causes mutations (genetic changes) and may have a cancer risk..
It is not used as preservative and it is a shame that many people get it now through toothpaste.
The small size and the similarity with water makes H2O2 easy to reach the inside of the cell, the oxidation through peroxides is chain reaction and the peroxide can reach any cell coumpound, creating changes on proteins and ADN, and fats too.
Don't use peroxide at all.
Sorry to be explicit, you will poison your guests

 

"Excuse me, waiter? I didn't want the fries that's why  I ordered the Pomme Frites ."

That's funny./img/vbsmilies/smilies/lol.gif

 

Yeah, I have to go with siduri as well. 

 

Bizarre, Diversey Suma has an active ingredient of Phosphoric Acid and Lactic Acid.  Personally I hate the stuff, but when in Rome,.

With regards to Fish/Seafoods, a simple rinse of soda water and salt will do wonders. Bleaching, no. Afaik, anything potentially toxic that touches food, i.e bleach is not a good scenario. If it was safe, then why wouldnt it be a common food additive. Hmm, maybe your scientific mind could lend itself to discovering the reason/ effect why it is so effective and possibly find a less toxic alternative.

If it is matter of extending shelf life, it could possilby be a matter of matching your purchasing to your needs.  It is nice to have a lot of gear around, but if your constantly binning stuff, whats the point of having it.  Some things you can extend the lifespan, others you cannot.

 

As a culinary scientist, I never heard of using hydrogen peroxide in foods. I wouldn't. The stuff sold in drug store is NOT food grade. There are many other ways of storing foods to extend shelf life. E.g., tomato paste you mentioned stores very well in the freezer in a plastic wrap. It doesn't freeze solid so it's easy to cut off a small amount when needed. Check out my book below for many other storage ideas.

 

yeah there many way of storing food , im not really vote the hydrogen peroxide, because not common use as a food preservative . It is a sort of medicine that can be buy in drug store for me . I don't with others.

 

Wow. That was pure wrong. H2O2 does NOT cause genetic mutations: the exact opposite is true. Science, especially genetic mutations, are best left to scientists not chefs.