Exam 3 Fermentation Flashcards
1
Q
fermentation vs spoilage
A
- fermentation has good bacteria
- spoilage is bad bacteria
2
Q
fermentation
A
process where food is exposed to bacteria and yeasts (via inoculation or air)
3
Q
why is sugar added to meat during fermentation
A
- sugar feeds the bacteria
- most species prefer dextrose over sucrose
4
Q
yeast fermentation
A
Yeats east the sugars and then produces CO2/ alcohol and gasses
5
Q
dextrose or glucose
A
- simple sugar/ easier to consume for bacteria
- half as sweet as sucrose
- directly fermented into lactic acid
- fastest acting sugar
6
Q
sucrose (glucose-fructose)
A
- second fastest acting sugar
- used with GDL in medium-fermented sausage
- used without GDL in slow-fermented sausages
7
Q
GDL
A
- glucono-delta-lacton
- natural food acid tat lowers the pH
- preserves from deterioration
- 0.1% GDL lowers pH of meat by 0.1
8
Q
citric acid
A
- weak organic acid
- 0.1% citric acid lower the pH of meat by 0.3
