NU FS363 Lecture Notes - Lecture 19: Lactobacillales, Benzoic Acid, Sodium Acetate

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS363
• Professor: Lynn Mc Mullen

Document Summary

Lecture 19 chemical and biological preservation of food. To understand principles of activity of weak organic acids and the effect of the ph on their activity. To identify the biological preservatives and their properties. To justify the selection of a physical, chemical, or biological preservation method (cid:862)additives(cid:863) a(cid:374)d (cid:862)pro(cid:272)essi(cid:374)g aids(cid:863) Eg. sodium lactate in ham, you can sometimes taste it, it affects the characteristic of the food and has to be on the label. No residues of the processing aid in the product. Negligible residues of substance in food (can you detect it?) Carcass sprayed with lactic acid, the residue of it in the meat is very minimal, if you buy steak or ground beef, you will not find lactate preservative even if lactic acid was used to spray the carcass. Buying organic and (cid:271)u(cid:455)i(cid:374)g (cid:862)(cid:272)lea(cid:374)(cid:863) food (cid:894)(cid:374)o (cid:272)he(cid:373)i(cid:272)als a(cid:374)d a(cid:374)ti(cid:271)ioti(cid:272)s(cid:895) quite a significant part of population will buy these products (supermarkets have a section for these kinds of foods)