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Effects on Food (Heat (Protein (), Fats, Carbohydrates, Water), Oxygen…
Effects on Food
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Oxygen
Meat, poultry and fish
Myoglobin in raw meat gives red meat it colour but after several days chemical changes cause it to turn brown.After cooking it is usually still safe.
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Fats and oils
When exposed to oxygen they gradually turn rancid they develop an unpleasant smell , change flavour and change colour.They should be stored correctly to prevent this.
Fruits and Veg
Go brown when they come into contact with oxygen in the air. Causes the surface to oxidise and go brown. It is called enzymic browning.To stop them browning put them into water or lemon juice to slow the enzymatic browning down.
pH
Acids
Lemon juice,tomatoes and vinegar soften connective tissue in meat
A drop of vinegar or lemon juice added to meringue mixture affects the protein giving it a soft marshmallow texture.
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Acidic liquids are used in marinades to denature the proteins on the outer portions of the meat so they open up and absorb the other flavours if the marinade.
Alkali
Bicarbonate of soda ia an alkali that is a very good rasing agent.It can give a slight soapy flavour so is mixed with cream of tartar to form baking powder.
Some nutrients such as vitamin C found in green vegetables are destroyed if bicarbonate of soda is added to the water.
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