Biochemistry

Significant changes during overheating can occur in the composition of fats. The accumulation of oxidation products is especially intense during deep-frying. At a certain temperature regime, post-slaughter maturation of meat occurs. This is a complex biochemical process that leads to the disappearance of rigor mortis, a change in the physicochemical state of protein macromolecules, the destruction of ATP, the accumulation of soluble extractive substances, the improvement of culinary advantages: the meat becomes softer, juicier and tender, acquires a better taste and aroma. Canning smoked based on the combined effect of heat treatment and antiseptic action of substances contained in smoke, which product fumigated. Due to the fact that the smoke contains carbohydrates with a carcinogenic effect, smoke liquid formulations are being searched for that give smoked products a peculiar organoleptic quality, but lacking carcinogenicity. Thanks to phenols, volatile acids, smoked products acquire a pungent taste and a specific smell. Promising conservation methods are the use of antibiotics and phytoncides, the effect of which is based on the selective inhibition of enzyme activity and the violation of the activity of microorganisms as a result. Among the sources of phytoncides, garlic occupies a special place , the antibacterial effect of which persists after heat treatment, for example, in the meat stuffed with it. Biochemical reactions are the basis of such technological processes as the production of sausages, the separation of meat from bones, the production of dairy products, cheese making, winemaking, brewing . An important aspect of the application of biochemistry is quality control of finished products of the food industry, catering enterprises, the use of appropriate methods to regulate and improve individual stages of processing plant and animal food raw materials. Currently, the arsenal of control laboratories has the finest instruments for physical, chemical and biochemical analyzes. Their widespread introduction in various sectors of the food industry, including small businesses, will saturate oui consumer market with high-quality products. CONTROL QUESTIONS AND TASKS: 1. What environmental factors affect the quality of food raw materials? 2. Tell us about changes in proteins that occur during storage and processing of plant materials. 3. How do fats change during storage and heat treatment? 4. What food components have a protective effect? 5. What techniques increase the conservation of the biological value of food? 6. What leads to a decrease in the vitamin value of food raw materials? 306