FOOD 2010 Lecture Notes - Lecture 7: Facultative Anaerobic Organism, Gram Staining, Crystal Violet
13 Apr 2018
School
Department
Course
Professor
Document Summary
Oxidative rancidity: raections between unsaturated fatty acids and oxygen producing hydroperoxides. Warmed over flavour: cooking meat that is refrigerated and later reheated is subject to this type of rancidity. Texture: is a quality of parameter of major importance, refers to the perception of food structure when a food item is held by fingers or eaten. It is determined by the microstructure of animal and plant tissue influenced by presence of texturizing ingredients. Texturizing agents: promote the viscosity, increase firmness and cause gelation. Tend to be starches, non-starch polysaccharides and proteins. Fat substitutes: have the same physical properties of fat and replicate fat functions. Fat mimetics: do not possess all functions of true fat physical properties, such as flavour and flavour release. Microorganisms: are living entities that are too small to be seen with the naked eye. Thes include: bacteria, viruses, protozoa, and fungi such as yeast and molds. Bacteria: unicellular organisms, measuring about 1 micron in length.
