Summary
Samenvatting conserveren VM1405
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Uitgebreide, overzichtelijke samenvatting voor het vak conserveren (VM1405)
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ConserverenWeek 1
Vormen bederf:
- Chemisch bederf (oxidatie)
- Microbiologisch bederf (schimmels, gisten, bacteriën)
- Fysisch bederf
- Fysiologisch bederf (zacht worden appel)
- Enzymatisch bederf (bruinkleuring appel/enzymen)
- Biologische bederf (aanwezigheid ongedierte)
Microbiologisch bederf:
Milieufactoren:
1. Intrinsiek: binnen product (pH/Aw)
2. Extrinsiek: buiten product (temperatuur/O 2)
3. Begin aantal micro-organismen
Bederfassociatie:
1. Saccharolytisch: afbraak koolhydraten
Aeroob: volledige afbraak suikers
Anaeroob: onvolledige afbraak ontstaan zuren
2. Proteolytisch: afbraak eiwitten (rotting stank)
3. Lipolytisch: afbraak vetten vetzuren + glycerol
Product Aw pH Voedingsstof T Micro-organismen
Vers vlees 0,98 5,5 Eiwit/vet 7 Pseudomonas
Gepasteuriseerde melk 0,99 6-7 Eiwit/vet/suiker 7 Sporen/ thermoresistente
melkzuurbacterien
Jam 0,86 3,5-4 Suikers 7 Schimmels/gisten
Olijven 0,96 3,7 Eiwit/vet/suiker 7 Schimmels/gisten
Gekoelde kant en klaar 0,97 6-7 Eiwit/vet/suiker 7 Sporen (bacillus)/
maaltijd melkzuurbacterien
Gasverpakte gesneden 0,97 6-7 Eiwit/vet/suiker 7 melkzuurbacterien
boterhamworst
, Pathogenen:
1. Toxinogenen
2. Infectieuze
Conserveringsmethoden:
- Voorkomen besmetting
- Verwijderen micro-organismen
- Doden micro-organismen
- Groei remmen (hordentechnologie: pH/Aw zo lager maken om het micro-organismen zo
moeilijk mogelijk te maken)
- Belang lage initiële (begin aantal micro-organismen) besmetting
Week 2
pH en zuurtegraad
voedingsmiddelen
- Van nature zuur
- Kunstmatig zuur
Toevoegen van zuur
Fermentatie m.b.v. melkzuurbacteriën
pH en titerzuurtegraad
- pH = -log H3O+
- titerzuurtegraad = maat buffercapaciteit (vrije + gebonden H+ ionen)
pH waarde van voedingsmiddelen:
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