SUMMARY

FOOD DETERIORATION & QUALITY

Reynaldi Arrazzaaq Putra (19.I2.0028)

1. What is the food deterioration ? What is the food quality ?

 Food deterioration can be referred to as food spoilage (pembusukan makanan).
Food deterioration is a procces when a food undergoes some unwanted
chemical changes which makes the food unhealthy consumption is termed as
the spoiled food or the deteriorated food.
 Food quality is characteristic food safety and quality that acceptable to the
consumer.
2. Types of food deterioration ?
a. Microbiological
b. Phsysical
c. Biochemical
d. Chemical
3. Shelf life ? Expired date vs. used by vs. best before?
 Shelf life is the length of time a food can kept be under stated storage.
 Expired date is the time when a product will change after opening.
 Used by date is the last date recommended for the use of the product while at
peak quality, example meat or ice cream or fish, etc.
 Best before relate to the quality of the food, its taste, texture, aroma and
appearance
4. Caused of food deterioration ?
 Because of many things, :
a. growth and activities of micro-organisms, principally bacteria, yeasts and
moulds;
b. activities of natural food enzymes;
c. insects, parasites and rodents;
d. temperature, both heat and cold;
e. time, and many more.
5. Post harvest & slaughter biochemical changes ?
 Post harvest is the stage of crop production immediately following harvest,
including cooling, cleaning, sorting and packing.
 biochemical reactions, pH decreases and that can inactivated glycolytic enzymes
and activated proteolytic enzymes, resulting in certain degree of tenderness. Also,
 during the conversion of muscle to meat, biochemical changes lead to desirable
changes of colour and sensory properties of meat.
6. Principles of food preservation ?
a. Prevention or delay of microbial decomposition
• By keeping out microorganisms (asepsis)
• By removal of microorganisms
• By hindering the growth and activity of microorganisms (e.g. by low temperatures,
drying, anaerobic conditions, or chemicals)
• By killing the microorganisms (e.g. by heat or radiation)
b. Prevention or delay of self decomposition of the food
• By destruction or inactivation of food enzymes (by blanching)
• By prevention or delay of chemical reactions (By using antioxidant)
7. Quality factors ?
 Quality factors is the characteristics of food that is acceptable to consumers.
8. Quality standard ?
 Quality standard is the food safety to eat by the consumers
9. Quality control ?
 Quality control is the a set of activities for ensuring quality in products by
identifying defects in the actual products produced
10. Quality assurance ?
 Quality assurance is a set of activities for ensuring quality in the processes by
which products are developed.