FOS-4209 Lecture Notes - Lysine, Tryptophan, Hydrogen Sulfide
17 Sep 2013
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Document Summary
Food quality: attributes of the food that makes it acceptable to consumers or factors that the consumer looks for in choosing a food or food product, nutritional aspects: Essential amino acids, essential fatty acids, proteins, vitamins, minerals, fibers: sensory. Color, texture, size flavor, taste: freshness, convenience, ecological aspects: Recyclability of being able to package material, pollution hazards: factors affecting food quality, food spoilage, adulteration and/or contamination, mislabeling/misbranding, food safety, food spoilage (#1) Food spoilage an undesirable change in food"s normal state that affects the quality of the food. Such changes are detected by smell, taste, touch or sight. Factors that increase chances of food spoilage: air (oxygen exposure) Bacteria (aerobes), molds and most yeast require o2 to grow. Cause degradation of food constituents with the help of natural oxidizing enzymes in food (catalase, peroxidase, polyphenol oxidase) like browning of diced fruits. Cause oxidation of fats, pigments, vitamins, flavors, etc: moisture gain/loss.
