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Alteración de Alimentos

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Alteración de Alimentos

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About this activity

Factores y fechas de consumo

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Araceli Espí
Araceli Espí
Spain

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Alteración de Alimentos
 

Alteración de AlimentosOnline version

Factores y fechas de consumo

by Araceli Espí
1

El marcado de fechas distingue entre caducidad y consumo preferente.

2

Las alteraciones de los alimentos pueden ser físicas, biológicas o químicas.

3

El pH neutro impide el crecimiento de microorganismos.

4

La oxidación de grasas puede generar rancidez y cambios de sabor y color.

5

La pardeamiento puede ser enzimático o no enzimático, incluyendo Maillard y caramelización.

6

La vida útil solo se determina por la fecha de caducidad, sin considerar el almacenamiento.

7

La Aw (actividad de agua) influye en el crecimiento de microorganismos.

8

El oxígeno en la atmósfera puede provocar deterioro y se apuesta por envases que reduzcan el oxígeno.

9

Los aditivos alimentarios se identifican con la letra E y requieren autorización de la UE.

10

Un aw alto (>97) garantiza mayor durabilidad de los alimentos.

11

Los insectos y parásitos pueden contaminar alimentos y causar deterioro.

12

La higiene es la medida más efectiva para combatir las alteraciones.

13

Los aditivos E siempre deben usarse en cualquier alimento sin restricciones.

14

La oxidación de grasas no afecta el sabor ni el olor de los alimentos.

15

La vida útil se refiere al tiempo durante el cual el alimento mantiene una calidad adecuada.

 
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