食品安全学期末复习题.docVIP

Food Deterioration (or/and spoilage) 1.变质(deterioration) ：食品在生产、加工、运输和贮藏过程中，由于生物、化学、物理作用使食品的化学组成、理化状态和感官指标等品质改变的过程叫做变质，如粮食的陈化。蔬菜水果的软化，褐变等。 2.腐败(spoilage) ：食品的变质如伴有蛋白质的分解，生成了新的有毒有害物质并产生不良气味，使食品变为不可食用的现象称为腐败。食品腐败在有氧条件下比厌氧条件快，如新鲜肉类和水产品的腐败。 3.腐败变质：习惯上将食品的腐败和变质称为腐败变质，是指食品受到以微生物为主的诸多内外因素影响，造成其原有化学性质。物理性质及感官性状发生变化，降低和失去食用价值的变化。 如鱼肉的腐败、油脂的酸败、水果蔬菜的腐烂和粮食的霉变。 4.食品腐败变质的实质是食品中的蛋白质、碳水化合物、脂肪等被微生物代谢分解作用或自身组织酶所发生的某些生物化学的变化过程。 5.腐败变质与发酵的比较？ 1)区别 腐败：有害 发酵：有益 2) 联系 都利用微生物物质代谢 6. Food deterioration may affect the following inspects: 1)changes in organoleptic (感觉器官的) quality (how something is perceived by a sensory organ) 2)nutritional value 3)food safety 4)aesthetic appeal 5)Color 6)texture 7)flavor 7.Shelf life： is the time required for a food product to reach an unacceptable quality. This length of time depends on the food item (Table 1), the processing method, packaging and storage conditions. Food manufacturers put code dates on their products. Pack date is the date of manufacture. The date of display is called the display date, and the sell by date is the last day to sell. Some foods have a best used by date, or the last date of maximum quality. The expiration date indicates when the food is no longer acceptable. 8. WHAT CAUSES FOOD DETERIORATION? 食品腐败变质的原因： (1).Food properties A、nutrient component B、基质条件： pH，water，osmotic pressutr (渗透压)， integrality (完整性)，food enzymes,etc Type of food (2).Storage condition ?Temp. , Humidity , oxygen , light (3).microorg-anisms:Microorganisms such as bacteria, yeast and molds; 或者：Microorganisms such as bacteria, yeast and molds; Activity of food enzymes; Infestations by insects, parasites and rodents; Inappropriate temperatures during processing and storage; Gain or loss of moisture; Reaction with oxygen; Light; Physical stress or abuse; and Time. 9.食品的水分活性（ Water activity Aw or aw） 凡只是能供微生物利用的那部分水称水分活性。具体指在同一条件下（温度、湿度、压力等）下，食品水分蒸气压（P）与纯水蒸汽压（P0）之比，既 Aw=P/P0 （自由水， free water 结合水 （bond water）：是含于细胞内原生质的水、压榨、加热均不受影响。 1