2 Food Deterioration by Chemical Reaction and Physical Damage

These flashcards cover essential vocabulary pertaining to food deterioration, including key concepts, definitions, and factors affecting food quality.

Food Deterioration

The process by which food quality and safety are compromised through chemical reactions and physical damage.

Chemical Deterioration

Deterioration of food quality due to chemical changes, including enzymatic and non-enzymatic reactions.

Non-Enzymatic Browning

Browning of food that occurs without the action of enzymes, including processes like caramelization and the Maillard reaction.

Enzymatic Browning

Browning that results from the enzymatic oxidation of phenolic compounds, commonly seen in cut fruits.

Mechanical Abuse

Physical damage to food products due to impact, vibration, or compression during handling or storage.

Maillard Reaction

A complex series of chemical reactions between reducing sugars and amino acids that contribute to the browning and flavor of cooked foods.

Oxidative Rancidity

Degradation of fats due to the action of oxygen, leading to off-flavors and undesirable odors.

Freezer Burn

Condition resulting from dehydration and oxidation of frozen food due to exposure to air, leading to texture changes.

Pectinase

An enzyme that degrades pectin in plant cell walls, often used in fruit juice extraction.

Food Quality

A measure of the attributes of food that are accepted by consumers, including safety, nutritional value, and sensory qualities.

Intrinsic Parameters

Characteristics inherent to the food itself, such as nutrient composition, pH, and water activity.

Extrinsic Parameters

Environmental factors that affect food deterioration, including temperature, light, and humidity.

Caramelization

The browning of sugar when heated, producing a distinctive nutty flavor and brown color.

Good Manufacturing Practice

A system for ensuring that products are consistently produced and controlled according to quality standards.

Browning

The process by which food develops a brown color, either through caramelization, Maillard reaction, or enzymatic processes.

Water Activity (aw)

A measure of the free moisture in food, important for microbial growth and chemical reactions.

Quality Attributes

The characteristics of food products that influence consumer acceptance, such as appearance, flavor, and texture.

Shelf Life

The length of time that food products remain safe and suitable for consumption.

Microbial Rancidity

Rancidity caused by the action of microorganisms breaking down fats in food.

Dehydration

The removal of moisture from food, which can affect texture and quality.

Sensory Quality

The aspects of food that are perceived by the senses, such as appearance, smell, and taste.