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Quality changes and shelf life issues with foodstuffs; quality changes in processing and storage; Extended shelf life studies; assessment of processing treatments.
- Texture - such as the thinning of sauces
- Colour - including discoloration of meat, fruit or vegtables.
- Odour & Flavour
- - Meat: may be caused by breakdown of proteins
- - Taint from packaging, environment or processing
- - Rancidity
- Enzyme analysis
- - Indication of adequacy of blanching and heat processing/cooking
- Cause of changes in the texture, flavour and colour of products
- - This can in some circumstances be due to the activity of enzymes: enzyme activity relevant to the quality change is assessed (amylase, polygalacturonase, lipase, polyphenoloxidase, lipoxygenase, peroxidase, alkaline phosphatase etc)
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