NATS 1560 Lecture 5: Lecture 5- Food Preserving and Cooking
11 Feb 2017
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Document Summary
Food preservation: processing of food to delay and minimize spoilage. This deterioration causes food changes that are undesirable, changes in smell and taste. People learned that you should eat your food right away or to preserve it. Main causes of spoilage: microbes (bacteria, yeasts, molds), enzymatic reactions, oxidation. Preserve the food is to find ways to minimize the actions of microbes, enzymes and oxidation. Variables that favour spoilage: moisture, temperature, ph, presence of oxygen. Between 5-70 degrees celsius is ideal temperature for microbes to grow. Certain ranges of ph that are ideal for the growth of bacteria. Typically, highly acidic foods are not ideal for the growth of bacteria. Oldest one, moisture is the main causes of spoilage, therefore drying takes that away) Smoke contains anti- bacterial substances that kill the bacteria and we tend to like the flavour of smoking) Salting and sugaring of food draws out the waters in the cells and prevents the growth of microbes)
