Quality of food
Quality of food

Quality of food

1.concept of food Quality.

After the 1947 debacle in the frozen food industry, it became obvious to the industry that some of the problems such as poor color and flavor, inedible pre cooked dinners and even mold growth could benifit from a more careful scientific analysis.

The effect on quality will be minimized as long as the food remains solidly frozen at a constant temperature at or below 0 degrees F. While freezing keeps many foods almost like fresh, certain changes occur. Water in foods forms ice crystals, which breaks down the cell structure of some foods. This affects the texture and causes mushiness.

A. Flavor.

Flavor is the sensory impression of food or other substances, and is determined primarily by the chemical senses of taste and smell. The “trigeminal senses”. Which detect chemical irritants in the mouth and throat as well as temperature and texture, are also important to the overall Gestalt of flavor perception. The flavor of the food, as such, can be altered with the addition of flavor ant.

Effects of food packing and freezing on flavor.

The first and foremost function of a food package is to protect the product and to preserve its inherent quality, an important requirement in packaging systems for foods. It is the selection of packaging material. The original flavour of a food can be maintained by using a packaging material that offers a good barrier to a particular aroma. A food s characteristic flavour and aroma are the result of a complex construct of hundreds of individuals constituent compounds interacting to produce a recognizable taste and aroma.

B. Color.

Food color not only helps to determine quality, it can tell us many things. Color is commonly an index of ripeness or spoilage.

Potatoes darken in color as they are fried and we judge the endpoint of frying by color. The bleaching of dried tomato powder on storage can be indicative of too high an oxygen level in the headspace of the package.

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