* the pH of food is important to the types and quantities of M.O and characteristics of spoilage
-
- pH fruit vegetable fruit often derogatory < from yeast and mold
* Vegetables have lost from bacteria rather than
. - rotten fish faster than meat, because pH
.Meat after rigor have pH ~ 5.6
than fish (6.2-6.5)
- meat killed while animals fatigued. A shelf life shorter than rest animals due to pH of less than normal
.- animals healthy. The glycogen 1% after animals die, glycogen change lactic acid pH reduce from 7.4 is 5.6
-
- after rigor mortis beef. PH 5.1-6.2
-
- pork mutton pH 5.4-6.7 pH 5.3-6.9
pH and Microbial Growth
- pH affecting plaque in the
.- enzyme
- transport of nutrients into the cell
Cell membrane rather let H OH - through and went out, so the concentration. Cytoplasm is constant, although pH around the cell to change the pH
- in a food is reduced below the lower limit for growth of a microbial. Species.The cell not only stop growing but also lose viability.
- Weak acids that have higher dissociation constant (pKa), such. As acetic acid (pKa 4.8) vs. Lactic acid (pKa 3.8) cause a reduction in internal pH.
-
4.Oxidation-Reduction Potential. (O / R Eh)
*, Principle
- Redox or Oxidation Reduction is that a substance (substance) or electron
.- reaction with the ē called oxidation
- reaction with. ē called reduction
.
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