Lesson 1

• Osmosis


  Movement of water or other solvent from a region of low solute concentration to a region of high solute concentration
• Salting


  1. Introducing salt into the flesh of fish or meat

  2. Water moves out of the meat or fish and is absorbed by the salt

  3. Microbial cells die in the meat from the loss of water, therefore, preventing spoilage
• Curing


  A type of food processing that involves the application of salt and other ingredients to draw moisture out and introduce new flavor to food
• Salting is an example of curing
• Curing ingredients


  • Salt
  • Nitrate/Nitrites
  • Seasoning
  • Additives
  • Food-grade colorants
• Curing ingredients


  Used to create a desired texture and flavor
• Common products of curing

  • Pork
  • Chicken
  • Beef
  • Carabeef
  • Tocino
  • Longganisa
  • Ham
  • Bacon
• Smoking


  Involves fish or meat to smoke from burning wood
• Smoking extends shell life
• Distinct flavor


  Achieved through smoking
• Types of smoking


  • Hot smoking
  • Cold smoking
• Hot smoking


  • Temperature up to 63 to 80 degrees Celsius
  • Radical moisture loss
  • Adds flavor when cooking the product
  • Stable without refrigeration
• Hot smoking adds flavor when cooking the product
• Hot smoking allows products to be stable without refrigeration
• Cold smoking is usually done at 20 to 37 degrees Celsius
• Cold smoked products retain about 90% of their moisture so they have to be refrigerated
• Cold smoking is usually done to add the smoke flavor without cooking the product
• Cold smoking


  Temperature lies in the danger zone
• Cold smoking should be monitored
• One practice to prevent microbial growth despite danger zone temperature is heavily curing meat or fish before cold smoking
• Danger zone


  Range of temperature wherein food-borne bacteria can grow to unsafe levels
• Danger zone temperature range

  • 5°C to 60°C
• Keep food at 60°C or above
• Don't keep your food in the temperature danger zone 5°C to 60°C for more than 2 hours
• Keep chilled food in the refrigerator at 5°C or below
• Keep frozen food in the freezer at -15°C or below
• Types of fermentation


  • Lactic Acid Fermentation
  • Alcoholic Fermentation
  • Acetic Acid Fermentation
• Lactic acid fermentation


  The anaerobic microbial breakdown of sugar which yields energy in the form of ATP and produces a byproduct called lactic acid
• Lactic acid fermentation


  • Caused by good bacteria
  • The most important bacteria being Lactobacillus
• Lactic acid


  Improves the microbiological stability of food by fighting off the bad bacteria
• Common products of lactic acid fermentation

  • Yogurt
  • Sauerkraut
• Alcoholic fermentation


  The anaerobic microbial breakdown of sugar into alcohol and carbon dioxide due to the addition of yeast
• Final product of alcoholic fermentation

  Ethanol
• Products of alcoholic fermentation


  • Beer
  • Wine
• Acetic acid fermentation


  1. Ethanol undergoes oxidation

  2. Produces vinegar

  3. Follows alcoholic fermentation

  4. Uses a mother/starter vinegar from the genus Acetobacter

  5. Acetobacter feeds on the alcohol to produce acetic acid
• Pickling


  A much simpler method than fermenting to preserve food
• Acidic brine


  Consists of vinegar and sugar, brought to a boil, then poured into a container of vegetables or fruits
• Pickling process


  1. Use of heat and acid kills the bacteria

  2. Vinegar makes the texture of the food softer
• Popular pickled products


  • Cucumber pickles
  • Binurong mangga
• Sugar Concentrated products


  Jams, Marmalades, preservatives and jellies derived from fruit