4.1 THE EFFECTS OF pH, OXYGEN, ENZYMES AND MICROORGANISMS ON FOOD Flashcards
1
Q
making food more acidic:
A
- softens connective tissue
- denatures proteins
2
Q
making food more alkali:
A
- bicarbonate of soda- good raising agent
3
Q
effect of oxygen on fruit and vegetables:
A
- oxygen in the air comes into contact with the food’s damaged cells causing the surface to OXIDISE and go brown, this is called ENZYMIC BROWNING
4
Q
effect of oxygen on meat, poultry and fish:
A
- MYOGLOBIN gives meat its bright red colour
- once the fresh meat has been stored for days, the myoglobin turns brown
5
Q
effects of oxygen on fats and oils:
A
- turns them RANCID after a while
6
Q
uses of enzymes in food:
A
- ripen fruit
- bananas
7
Q
uses of yeast:
A
- make bread
8
Q
uses of lactic acid:
A
turn milk into yoghurt
9
Q
uses of mushrooms:
A
edible
