Dietetic Quality Flashcards
In which four groups can food quality be divided?
Sensory
(color, odour, consitency, taste appearance etc.)
Suitability
(sizes, processing properties, storage properties, dietary suitability, maturity)
Health
(energy, pollutants, digestibility, copatibility, hygiene, allergenic potential, vitamins etc.)
Ideal
(biological-conventional culinary arts, extent of processing, ethical considerations, religious value)
What is dietetic quality?
nutritional quality i.e. nutritional and health value
What is dietetic quality determined by?
Content of nutrients and active ingredients (amino acids, fatty acids, vitamins, minerals)
Content of undesirable ingredients, harmful substances (mirobial load, heavy metal, microplastic, PFAS)
Problem of the term “health value”
Authorised health claims are listed in Swiss legislation. Health claims that are not listed in the legislation must be authorised by the FSVO prior to use
Methods to determine nutritional quality
Proximate analysis -> (raw) nutrients
Chromatography -> Fatty acids, amino acids, vitamins, organic toxins
Atomic absorption -> minerals, trace elements, heavy metals
Microbiological methods -> Microbial status
Criteria of the hygienic quality of animal-source foods
Prasites
Surface microbial count
Microbial count in the product
cell count
Microbial classification
- desirable: e.g. lactic acid bacteria in milk products
- undesirable: spoilage, transformations like alte bloat in hard cheese
- pathogens: e.g. Salmonella enteritidis and Listeria monocytogenes
Indicators of microbial acitivity
Salmonella in animal food
Especially Salmonella enteritidis
Notifiable zoonosis (disease transmissible from animals to humans)
Salmonellosis is life threatening for vulnerable people with weakened immune systems
Sources of Salmonella
Clustered occurrence on the egg, minced meat
Ubiquitous germs, apathogenic in the carrier animal
explosive multiplication in insufficiently cooled dishes, raw dishes
Symptomless spreader possible
contaminated feed -> new feed technologies
Ahiga toxin producing E.coli
Mainly affects children
causes life threatening haemolytic uraemic syndrome, kidney damage
mainly due to food chain contamination
Listeria
life threatening
very dangerous to pregnant women. causes miscarriage, still births, newborn death
can grow inside fridge
causes meningitis
dangerous to elderly and immunocompromised individuals
Problematic areas of hygiene in meat production
Carryover from unclean to clean area
Carryover from animal to animal
Cooling: core temperature drops too slowly; immersion cooling poultry
Infected personnel
Methods to increase the hygienic quality
Clean conditions throughout
- feed - barn - production - processing
- best ensured by quality ensurance systems
Thermal treatment
- pasteurisation
- ultra high temperature heating
- sterilisation
Decreases of pH
Drying
Smoking, curing
Preservatives
Modification of nutrient contents of animal-source foods - water
Chaniging contents of fat or protein content; drying
Meat: increasing slaughter age, meat ageing, cooking
Egg: increasing yolk proportion
Modification of nutrient contents of animal-source foods - fat and protein
Changing contents of water, protein or fat
Meat: breed, selection, feeding intensity, slaughter age, removal of fat tissue, addition of fat to meat products
Milk: breed, selection, dietary fiber, energy, dietary fat, heat-cold, stage of lactation, separation of milk constituents during processing
Egg: Species, separation of egg yolk and egg white
Modification of composition of fat and protein
Fatty acid profile
Dietary fat:
carbohydrates (starch): long-chain saturated fatty acids
Amino acid profile
Technology: separation of the fractions
muscle - connective tissue - fat tissue
casein - whey proteins
yolk - albumen
Biological value
decline with heating
