FOS 3042 Lecture Notes - Lecture 6: Tristimulus Colorimeter, Annatto, Red Color

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: FOS 3042
• Professor: asliodabasi

Document Summary

Food quality: safety, nutritional content, appearance, price. Minimum quality standards and standards of identity: usda. Beef: prime, choice, select, cutter, canner: lots of jobs in the food industry. Visually compare foods to colored tiles or pictures. Hand held calorimeter: pigments and colorants. Violet-red, yellow in beets: pigments and colors. Meat contains both hemoglobin and myoglobin that binds oxygens. Ox globin fades during heating up/ oxidation. Green pigment in stems and leaves of plants. In the presence of heat or acid chlorophyll is degraded to pheophytin. Dull green colors of canned veggies is indicative of color fade: food color- certified or synthetic. Except red #3 legal: natural nor certified or exempt. Must be proven are and meet fda approval. Fe and cu increase oxidation by acting as catalysts. Improve color and flavor of many food. Many of the natural colors are also antioxidants. Bha, bht, sulfites, vitamins a e c: flavor. Light temp presentation ambiance foods drinks song dance influence perception.