FSN 204 Lecture Notes - Lecture 1: Organoleptic, Rodent, Microorganism
11 Feb 2018
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Document Summary
List the three general categories of food deterioration. Loss or change: organoleptic desirability, color, texture, flavor, nutritional value, safety, aesthetic appeal. Physical spoilage includes a number of mechanisms. Moisture migration: water vapor migrates from a region of high humidity to a region of lower humidity. Water gain or loss in food is typically undesirable. Lack of temperature control: avocados below 7c internal browning, tomatoes (ripe) below 10c nullifies flavor and turns the flesh mealy. Mechanical damage: packaging, vibration, stacking, dropping, etc. Freeze-thaw cycles can damage frozen food like vegetables and ice cream. Food components can react among themselves, with the environment or with the packaging material. Oxidative rancidity where oxygen in the environment interacts with unsaturated lipids. Maillard browning where protein and sugar react with temperature to produce brown color. Hydrogen swell in canned acid foods where iron interacts with the acid and cause internal corrosion and hydrogen gas release.
