Enzymes remain active in foods that are:

Enzymes are biological catalysts that facilitate chemical reactions, including those that lead to food spoilage and loss of nutritional quality. Their activity is influenced by temperature.

When foods are frozen, the extremely low temperatures effectively halt the enzymatic reactions because the molecular movements necessary for enzyme function are significantly reduced. This preservation method helps maintain the freshness and nutritional value of foods by keeping enzymes inactive, thus preventing spoilage processes such as browning or nutrient degradation.

While refrigeration slows down enzyme action compared to room temperature, it does not completely inhibit it, which can result in gradual spoilage over time. In boiling temperatures, enzymes are denatured and lose their functionality due to the extreme heat. Room temperature, on the other hand, provides an ideal environment for enzymes to remain active, leading to faster spoilage.

Therefore, freezing is the most effective option to keep enzymes inactive and preserve food quality.