Number
of
Bacteria
(log10)
Enzyme Action
Blanching
Sugar or sugar syrups
Desiccation
Moisture loss by sublimation
Freezer burn
Activity of Microorganisms
Inactive or minimally active at low temperatures
Growth and activity resume after thawing
By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 12
Freezing methods
1-Still air freezing
2-Blast freezing
3-Direct immersion freezing
4-Cryogenic freezing
5-Plate freezing
2-Fungal formation
A. Stickiness : Wiping
B. black spots: Cladosporium herbarium
C. White spot: Sporotrichum carnis Wiping
D. Whiskers: thamnidium elegans: Wiping
E. Green bluish patches: Penicillum spp
F. Yeast : causing sliminess, lipolysis, off-odor and discoloration : Wiping
By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 16
Changes in frozen meat
3-Fat rancidity
4-Freezer burn
5-Brine staining : Cacl2: dull or pale greenish color , bitter taste:
trimming
6-bacterial slime
7-bone taint
8-Weeping or dripping
By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 17
How long with frozen meat last?
Beef 12 months
Pork - 6 months
Lamb 6-9 months
Poultry 3-6 months
Pack methods
Raw
Hot
Home canning
Glass jars with self-sealing lids
No larger than quart size is recommended
By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 37
Fermentation
Works by changing sugar into acid
Acid prevents microorganisms from growing
Tangy flavor and special texture developed
Example: Pepperoni
Types of irradiation:
Alpha (not used in food industry)
Beta
Gamma
Z-rays