deteriodo y conserva de alimentos Flashcards

1
Q

descomposicion ocurre cuando

A

hay crecimiento microbiano, o de liberación de enzimas microbianas

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2
Q

factores q dicen de que manera se reproduceran bacterias

A
aw
pH
potencial redox
agentes hidrosplubles
nutrientes
temperaturas
tiempo
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3
Q

principales factores p predecir vida de anaquel

A

carga bacteriana inicial y temperatura de almacenamiento

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4
Q

nos indican q ya se descompone

A

cambia de : color, olor, textura, acumulacion de gases, desprendimiento de líquidos

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5
Q

num que se tiene q alcanzar para determinar q alimento YA se descompuso

A

“Nivel de detección de descomposición”

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6
Q

es necesario la prescencia de crecimiento para q

A

se heche a perder

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7
Q

aminas biogenas

A

producto de descomposición de pescados crudos

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8
Q

se producen en pctos recien pescados , cuando no se refrigeran , dura 1 hora el proceso

A

aminas biógenas

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9
Q

después de tratamiento térmico no se eliminan

A

aminas biogenas

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10
Q

capaces de prosperar a <5

óptimas de 10 a 25 grados

A

Psicotróficas

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11
Q

soportan hasta 90, óptimas 55 a 65

A

Termofilas

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12
Q

Ph <4.6

Aderezos , jugos , embutidos, salsas

A

acidofilas

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