Exam 3 Fermentation Flashcards Preview

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Flashcards in Exam 3 Fermentation Deck (8)
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1

fermentation vs spoilage

-fermentation has good bacteria
-spoilage is bad bacteria

2

fermentation

process where food is exposed to bacteria and yeasts (via inoculation or air)

3

why is sugar added to meat during fermentation

-sugar feeds the bacteria
-most species prefer dextrose over sucrose

4

yeast fermentation

Yeats east the sugars and then produces CO2/ alcohol and gasses

5

dextrose or glucose

-simple sugar/ easier to consume for bacteria
-half as sweet as sucrose
-directly fermented into lactic acid
-fastest acting sugar

6

sucrose (glucose-fructose)

-second fastest acting sugar
-used with GDL in medium-fermented sausage
-used without GDL in slow-fermented sausages

7

GDL

-glucono-delta-lacton
-natural food acid tat lowers the pH
-preserves from deterioration
-0.1% GDL lowers pH of meat by 0.1

8

citric acid

-weak organic acid
-0.1% citric acid lower the pH of meat by 0.3