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FOOD2000 > Finals > Flashcards

Finals Flashcards

1
Q

Characteristics of fresh produce

A
  • Perishable
    • Grown seasonal (strawberries?)
    • Move fast–> quick but gentle handling
    • Long lead times
    • Quality variations between producers and plots: variability
    • Special storage conditions
    • Fast handling
    • Short delivery times to preserve freshness
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2
Q

Quality

A
  • Suitability of a product for a specified purpose- judged against defined criteria
  • Needs to be defined for each product
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3
Q

Shelf life

A
  • Length of time food is able to be consumed before spoilage
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4
Q

Spoilage

A
  • Deterioration of food by microbiological, physiological, physical means- no longer fit for purpose/ edible
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5
Q

Food safety

A
  • Absence from harmful chemicals, physical or biological contaminants
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6
Q

Functionality

A
  • Properties that contribute usefulness
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7
Q

How is quality measured

A
  • Quantity
    • Objective
    • Subjective: Sensory
      ○ Acceptability is not easy to test
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8
Q

Components of flavour

A
  • Sweet, sour, umami, bitter and sour
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9
Q

Types of sensory analysis

A
  • Discrimination testing
  • Preference, acceptability, hedonic testing
  • Descriptive analysis
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10
Q

Optimum nutrition

A
  • Adequate, balanced & prudent diets
  • Food secure
  • Normal development & healthy
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11
Q

Undernutrition: hunger

A
  • Food insecurity, poverty, political unstable environments

Decreased physical and mental development, compromised immune systems. Viscous cycle

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12
Q

Overnutrition

A
  • Overconsumption of food especially macronutrients (under consumption of micro)
  • Obesity, metabolic syndrome, type 2 diabetes
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13
Q

Malnutrition

A
  • Nutrition transition: previously food insecure
  • Abundance of palatable food, some undernourished
  • Double burden of infectious disease and often characterised by too many macro and too few micronutrients
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14
Q

Major macronutrient and its breakdown

A
  • Carbohydrates
  • 1/3 cellulose
  • 1/3 pectin
  • 1/3 hemicellulose
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15
Q

What affects respiration

A
  • Part and age of plant
  • Temperature
  • Hormones
  • Packaging
  • Bruising and mechanical damage
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16
Q

Factors in post harvest disease of F&V

A
  • Genetic susceptibility
  • Moisture and temp
  • Handling
  • Storage
  • Maturity & ripeness
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17
Q

Infection may originate (postharvest pathogens F&V)

A
  • As endophytes
  • From inoculm in field
  • During harvest, transport, storage, display or in home
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18
Q

Fungus type and fruit and potential contamination spot

A
  • Botrytis Sp.
  • Strawberries & grapes
  • inoculm in field
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19
Q

Egg anti-spoilage mechanisms

A
  • Physical: hydrophobic & porous shell, membranes separating egg shell from albumen (3 layers)
  • Chemical: sterile contents, inhibitory contents in egg white, high pH (difficult for gram positive bacteria)
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20
Q

Milk components

A
  • Fat
  • Proteins: caesin, amino acids, albumen and globulins
  • Lactose: glucose and galactose
  • Minerals and vitamins
  • 87% water & 13% solids (3-4% proteins, lipids 3-4%)
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21
Q

5 milk quality parameters

A
  • Compositionally complete
  • free from off odours and flavours
  • free from detectable drug residues, added water or adulterants
  • Low total bacterial count (or TCP)
  • Low SCC
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22
Q

what are muscle fibres made up of

A

sarcomeres

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23
Q

Muscle fibre of fish and impact

A
  • darker= more oxygen and haemoglobin = swims long distances

- white fish swim in short bursts

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24
Q

Meat spoilage

A
  • Break down of proteins= putrefaction and slime
  • Production of lactic acid= sourness and discolouration
  • Break down of fats= rancidity
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25
Q

Food/ mat poisoning

A
  • infection and intoxication
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26
Q

Reduce spoilage of meat

A
  • Minimise contact with product
    • Hygiene condition
    • Temperature control
    • Storage
    • Lighting during display
      • Prevent dark cutting and gaping at the processing level
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27
Q

Post harvest approaches to increase shelf life

A
  • sanitiser, preservation and non-chemical antimicrobial treatments
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28
Q

What causes food to be unsafe?

A
  • Microbes
    • Chemical
    • Intrinsic and extrinsic
      Physical (e.g. needles in strawberries)
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29
Q

Common food allergens

A
  • milk
  • eggs
  • Wheat
  • soy
  • peanuts
  • tree-nuts
  • Fish
  • crustacean shellfish
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30
Q

7 HACCP principles

A
  • Conduct a hazard analysis
  • Identify critical control points
  • Establish critical limits for each critical control point
  • Establish critical control point monitoring requirements
  • Establish corrective actions
  • Establish procedures for verifying the HACCP system is working as intended (validation & verification)
  • Establish record keeping procedures
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31
Q

What is the second biggest industry?

A

Meat

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32
Q

Largest milk production country

A

India 21%

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33
Q

Main sugars in F&V (carbs)

A

fructose, sucrose and glucose

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34
Q

Nutritional composition of horticulture produce

A
  • Water
  • Carbohydrates
  • Organic acids
  • Low protein
  • Vitamins and minerals
  • Volatiles
  • Bioactive compounds
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35
Q

Use of antioxidants in your diet

A
  • ‘Mop’ up the free radicals released in metabolism

- Used for protection against many clinical conditions

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36
Q

Reasons F&V aren’t eaten in the right amount

A
  • Seasons
    • Convenience
    • Access
    • Consumer trends
      U.S do ready to eat meals
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37
Q

Differentiation between red and white meat

A
  • Red: high myoglobin- slow twitch muscle

- White: low myoglobin- fast twitch muscle fibre

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38
Q

Reasons for high consumption of Chicken

A
  • Low fat protein source
  • Niacin, vitamin A&E and magnesium
  • Versatile use
  • Efficient production
  • Fast production cycle and can change rapidly to suit demand
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39
Q

Fishery meaning

A
  • activities involved in catching a species of fish/ shellfish, or a group of species that share the same habitat
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40
Q

Different types of fisheries

A
  • Commercial, subsistence and recreational fisheries
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41
Q

Fisheries type harvested

A
  • Marine, freshwater and brackish water
  • Fish: pelagic (mid depth), demersal (bottom) reef
  • Shellfish: crustaceans, molluscs (oyster, octopus), and echinoderms (sea urchin)
  • Plants: Macro-algae- rhodphyta (red), phaeophyta (brown), chlorophyta (green)
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42
Q

Importance of quality

A
  • Consumer acceptability
  • Product consistency for both fresh consumption and processing
  • Nutritional value
  • Reducing processing wastage, spoilage
  • Trade (price and market share)
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43
Q

Factors affecting quality

A
  • Genetics (variety)
  • Environmental factors
    ○ Soil, nutrients, solar irradiation, rainfall, temperature
    ○ Time to anthesis
  • Processing technology
  • Testing methods
  • Deep soils, nutrients and plenty of water results in high vegetative growth and yield in grapes
  • Influence of environment difficult to predict
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44
Q

How is quality measured

A
  • Quantitative and qualitative aspects
  • Parameters include appearances, texture and flavour
  • Both sensory and instrumental analyses
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45
Q

Visual quality attributes

A
  • Morphology (size, shape), appearance (colour, gloss, clarity, consistency)
  • Physical defects
  • Blemishes
46
Q

Halo effect

A

Appearance modifies subsequent perception of flavour and overall acceptability

47
Q

Instrumental assessment of texture

A
  • Compression tests
  • Shear tests
  • Cut/ break tests
  • Tensile strength tests
  • Rheological (viscosity and shear) tests in fluid or semi-solid food
48
Q

physicochemical analyses

A
  • Particles and bulk density, porosity, surface areas
  • Morphology using various forms of microscopy- light, electron, confocal
  • Thermodynamic properties- temperature transitions
  • Chemical composition
49
Q

Tastants

A

are released during mastication and delivered to taste receptors, on the tongue and mouth surfaces

50
Q

Odorants

A

are sensed through the nose but also released from the food matrix to the oral cavity headspace and saliva

51
Q

Typical analyses of food (nutritional info)

A
  • Energy value
  • Protein
    Fats
  • Carbs
  • Sugar
  • Salt: sodium
  • may be added: moisture, ash and dietary fibre
52
Q

Analytical methods

A
  • physical and chemical analysis

- Function tests

53
Q

Hazard Analysis and Critical Points (HCCP)

A
  • Systematic approach to identify hazards and manage risks

- Preventative protocols for safety in food production

54
Q

International Standards Organisation (ISO)

A
  • Provides assurance about an organisation’s quality management systems
55
Q

ISO9000

A

protocols for food management

56
Q

ISO22000

A

protocols for food safety management

57
Q

Food production and handling processes must consider?

A
  • quality, functionality, shelf-life and safety to meet consumer or user demands
58
Q

Main quality attributes of fresh produce

A
  • Visual
  • Textural
  • Nutritional
  • Microbiological
59
Q

Fruit

A

swollen ovaries of a fertilised flower that has seeds, is the reproductive part of the plant. It is designed to disperse those seeds so that the plant can keep going.

60
Q

Vegetable

A

can eat the whole plant, more savoury.

61
Q

Factors affecting F&V quality

A
  • Preharvest- genetic, agronomic and environmental
  • Harvest- maturity, physical damage
  • Immediate postharvest- temperature, handling
  • Postharvest storage- temperature, atmosphere
  • Transportation- packaging, temperature
  • Non-technical- skilled personnel, extension
62
Q

respiration and temperature

A
  • Respiration rate increases just above freezing and ceases at thermal death point
  • Within certain temperature limits (usually 0-20 degrees), respiration rate approximately doubles for every 10 degree rise in temperature
  • Cold chain is one of the simplest and most effective ways to maximise shelf-life of perishable produce
63
Q

O2 and CO2 (respiration)

A

○ Low O2 retards respiration rate
○ But too low O2 –> anaerobic glycolysis and off flavours
○ High CO2 retards respiration
High CO2 also controls pathogen growth

64
Q

Climacteric

A

Ethylene is also produced during fruit ripening, causing a characteristic rise in respiration rate (and CO2)
- fruit are characterised as climacteric or climacteric based on their response to ethylene

65
Q

Ideal time to harvest

A
  • Ideal to harvest climacteric fruits early so they are still hard when transported, less likely to bruise it.
  • Non-climacteric fruit are the best when they are first harvested, will only deteriorate from there
  • The higher the respiration rate in a harvested plant, the faster the deterioration
66
Q

Preharvest factors affecting quality

A
  • Genetics
  • Climate
  • Crop nutrition
  • Agronomy
  • Pollination especially on fruit shape
  • Pest and disease
67
Q

Post harvest temp management

A
  • The fist step is removal of field heat immediately after harvest
  • Main methods are hydro-cooling, vacuum cooling and forced-air cooling
68
Q

Chilling injury in F&V

A

If tonoplast (vacuole membrane) is damaged during storage by chilling or mechanical injury, leakage of acids damages the cell

69
Q

Factors affecting visual quality continue

A
  • Visual quality- bruising
  • Vibration damage
  • Pressure or compression damage
70
Q

Shelf life prolonging

A
  • Shelf life is prolonged by reducing respiration rate- immediately postharvest and during transport and storage
71
Q

Respiration is regulated by?

A

plant part, temperature, O2/ CO2- tolerance to different conditions varies with produce

72
Q

Anatomical structure of muscle

A
  • Fibres arranged in longitude bundles
  • Bundles arranged into primary, secondary and tertiary groups and encased in connective tissue
  • Thick (myosin) and thin (actin) filaments make up a sarcomere
73
Q

Rigamortis

A
  • Final resting stage of the muscle—> no more ATP left, in a contracting or a relaxed state.
74
Q

Pre processing factors influence meat quality traits

A
  • Production system
  • Genetics
  • Nutrition
  • Animal handling
  • Transportation
75
Q

Effect of carcase chilling on muscle shortening

A
  • Increased moisture loss
  • Tougher product
  • Reduced EQ juiciness value
76
Q

Forms of shortening

A
  • Hort shortening
  • Cold shortening
  • Thaw shortening
77
Q

Processing techniques to reduce shortening

A
  • Stimulation of carcasses

- Tender stretching carcases

78
Q

4 main types of fat

A
  • external
  • internal
  • seam (between muscles)
  • intramuscular (marbling)
79
Q

The importance of fat

A
  • When heated fats reach their melting point
  • Solid state–> liquid state
  • Release oils and aromas
  • IMF melts
  • Aids in flavour
  • Enhancement
  • Improvement mouthfeel
    At risk of oxidation
80
Q

Maillard reaction

A
  • The chemical reaction that occurs when food is heated and results in enhanced and aromatic
  • Why food browns and develops caramelised flavours
  • The reaction begins at 140 degrees and ends at 180 degrees
81
Q

Different types of fish categories

A
  • White: <5% fat, delicate and lean
  • Oily fish: 10-25% fat, dark and good source of Omega 3
  • Shellfish: crustacean and molluscs
82
Q

Nutritional benefits of seafood

A
  • All essential amino acids
  • Omega 3’s
  • B group vitamins
  • A+D vitamins (oily fish only)
  • Minerals
83
Q

Different cuts of fish

A
  • Drawn
  • Dressed
  • Steaks
  • Fillets
84
Q
  • Transition occurs in 3 main stages (seafood)
A
  1. Rigour mortis
  2. Oxidative deterioration
  3. Bacterial spoilage
85
Q

Rigour changes occurring in fish before it is frozen can affect quality through? (3)

A
  • Toughness and high drip loss in frozen whole fish or fillets
  • Gaping in fillets taken from frozen whole fish
  • Shrinkage of frozen fillets
86
Q

Can reduced the impact of rigour on fish by: (3)

A
  • Keeping fish cool (especially prior to rigour)
  • Handling it carefully in rigour
  • Freezing fillets taken from pre-rigour fish as soon as they are cut
87
Q

3 main causes of spoilage in meat and seafood

A
  • Moisture loss
  • Enzyme action
  • Microbial contaminationH
88
Q

Shelf life influencing factors (meat)

A
  • Storage environment
  • Muscle tissue factor
  • Microorganism type and level
89
Q

Cause of spoilage: enzymes

A
  • Breakdown structure and aid in increased fluid leaking during ageing
  • Protein rich fluid provides an enviro for bacteria to proliferate
90
Q

Current challenges to egg industry and food security

A
  • Disease
  • Health scares
  • Competition for feed ingredients
  • Animal welfare legislation
  • Pollution
91
Q

Current challenges for egg production and supply chain

A
  • Disease risk
  • Feed source
  • Welfare
  • Pollution
92
Q

Macronutrients

A
  • Carbohydrates (44%)
  • Proteins (15-25%)
  • Fats and oils (lipids) (33%)
93
Q

Micronutrients

A
  • Minerals
  • Vitamins
  • Water
94
Q

We cant make and need to get form our diet

A
  • Vitamins, minerals, phytonutrients, and fibres
95
Q

Phytochemicals

A
  • Chemicals naturally found in F&V that protect the plant from disease and insects, also help protect health of humans.
  • Responsible for colour and smell of vegetables
96
Q

Water soluble vitamins

A

B1-3, B5-7, B9 & B12

- C

97
Q

Fat-soluble vitamins

A

A, D, E, K

98
Q

4 principles of disease prevention

A
  • Begin with healthy non-stressed produce
  • Provide an environment that will maintain the freshness e.g. low temperature
  • Prevent any mechanical damage during harvesting, grading and packaging and transport
  • Use postharvest applications of fungicides/ pesticides/ heat if produce is destined for long term transport or storage. Follow instructions strictly.
99
Q

Post harvest disease management

A
  • Field hygiene and sanitation
  • Hot water dips
  • Fungicides and inhibitors
  • Refrigeration
  • Drying
  • y-irradtaition
  • Filtration
  • Modified atmosphere
100
Q

Post harvested washing of fruit and vegetables

A

○ Removal of dirt and dust (visual appeal)
○ Reduction of microbes causing post-harvest disease (food spoilage- increased self life)
- Reduction in human pathogens (food safety)

101
Q

Chlorine based sanitiser

A
  • used during washing or hydrocooling
  • attacks pathogen cell wall
  • Cl gas dissipates into environment upon agitation–> OH&S issues
102
Q

generally accepted methods for preserving food for microorganism control

A
  • Sterilisation by heat or radiation
  • Refrigeration/ freezing
  • Drying
  • Chemical preservatives
103
Q

Acute allergic reactions

A
  • Anaphylaxis
  • Welts
  • Rash
104
Q

Severe allergic reactions

A
  • Multisystem
  • Rapidly progressive
  • Potentially fatal
  • Anaphylaxis shock
105
Q

Food allergy

A

Immunological

106
Q

Food intolerance

A

Non-immunological

107
Q

CODEX Alimentarius

A
  • 1963
  • Harmonise international food standards
  • International food standards and guidelines
108
Q

FSANZ

A
  • Independent statutory agency established by the Food Standards Australia New Zealand Act in 1991
  • Part of the Australian Government’s health portfolio
  • regulates the use of ingredients, processing aids, colourings, additives etc.
  • Responsible for labelling
109
Q

the 4 chapters

A
  • Standards that apply to all foods
  • Food standards
  • Food safety standards
  • ## Primary production standards
110
Q

Characteristics of potentially hazardous food

A
  • Moist
  • Nutrient rich
  • Neutral pH

FOOD2000 (1 decks)

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