ANSC 1645 Lecture Notes - Lecture 27: Polyphenol Oxidase, Sodium Nitrite, Lycopene
10 Apr 2019
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Document Summary
Carotenoid that gives color to tomatoes and watermelon. Lipid oxidation is catalyzed by these two things: A free radical will result in a bad tasting and smelling food. Binds the radical (single electron not part of a pair) in order to eliminate the potential for rancidity (bad smell and taste) In denaturation, the protein unfolds and loses its tertiary structure. In fragmentation, the protein is broken apart into multiple pieces. Also known as 12-d reduction or 12-log reduction. This means that when properly done, 10^12 bacteria can be killed in that food product. That is why canned food can last so long. The bacteria canning is intended to kill is botulism. Another product added to food product that kills botulism is sodium nitrite, but this is not usually involved with canning. Results in a bright, red color due to the presence of oxygen. Results in purple color because there is no color.
