Food Quality Degradation
Food Quality Degradation - Related Videos
02:11
Proteins: From Genes to Degradation
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2020
Within a biological system, the DNA encodes the RNA, and the nucleotide sequence in the RNA further defines the amino acid sequence in the protein. This is referred to as “The Central Dogma of Molecular Biology” - a term coined by Francis Crick. Central dogma is a firm principle in biology that defines the flow of genetic information within any life form. The two fundamental steps in central dogma are - transcription and translation. Transcription is the synthesis of RNA molecules by RNA...
02:58
Regulated Protein Degradation
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2020
It is vital to regulate the activity of enzymatic as well as non-enzymatic proteins inside the cell. This can be achieved either through creating a balance between their rate of synthesis and degradation or regulating the intrinsic activity of the protein. Both these regulation mechanisms play an essential role in the normal functioning of cells. Protein degradation plays two important roles in the cells. It helps to protect cells from misfolded or damaged proteins before they lead to a...
10:56
Assays for the Degradation of Misfolded Proteins in Cells
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Cited by 5 •
2016
This report describes protocols for measuring degradation rates of misfolded proteins by either western blot or fluorescence-based assays. The methods can be applied to analysis of other misfolded proteins and for high throughput screening.
00:05
Preparation of High-Quality Fermented Fish Product
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Cited by 4 •
2019
The goal of the protocol is to provide an industrialized fish fermentation technique based on inoculation of Saccharomyces cerevisiae.
12:45
Testing For Genetically Modified Foods
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2023
Source: Laboratories of Margaret Workman and Kimberly Frye - Depaul University Genetic modification of foods has been a controversial issue due to debated concerns over health and environmental safety. This experiment demonstrates technical understanding of how food DNA is genetically identified, allowing for educated decision making about the safety and potential dangers of using genetically modified organisms (GMOs) in food supplies. Polymerase Chain Reaction (PCR) is used to amplify food DNA...
FAQs
Biological degradation is associated with microorganism growth, whereas chemical and enzymatic pathways alter food components through processes such as oxidation and pigment breakdown. These pathways can operate together, producing changes in flavor, color, texture, nutrient content, or functional performance. Separating their contributions helps researchers identify the principal cause of quality loss and select more targeted preservation strategies.
These conditions affect the rate and extent of the processes that reduce food quality. Unsuitable temperature can favor microorganism growth or accelerate reactions, while oxygen exposure supports oxidation and may contribute to pigment changes. Humidity influences moisture conditions, including moisture migration. Monitoring these variables helps explain inconsistent quality outcomes and supports more reliable shelf-life prediction.
Moisture migration redistributes water within a food or between the food and its surroundings. That movement can change texture and may also alter functional properties important to how the product performs. Because moisture conditions are linked to humidity and handling, tracking them helps researchers connect storage environments with quality changes and evaluate packaging or storage strategies designed to limit deterioration.
Assessment should cover sensory, nutritional, and functional properties rather than relying on a single visible change. Flavor, color, and texture provide sensory information, while nutrient content indicates nutritional effects. Functional properties show whether the food still performs as intended. Considering these dimensions together gives a broader picture of deterioration and strengthens quality-control decisions.
A practical investigation begins by identifying the affected quality properties, then examining whether microorganism growth, oxidation, pigment breakdown, enzymatic reactions, or moisture migration could explain them. Researchers relate these changes to production, storage, and handling conditions such as temperature, oxygen exposure, and humidity. The findings can support cause identification, shelf-life prediction, and preservation evaluation.
Researchers compare how food quality changes under different packaging or storage conditions, focusing on the environmental factors linked to deterioration. Measurements of sensory, nutritional, and functional properties reveal whether a strategy limits unwanted changes. This approach supports packaging design, improved storage conditions, and quality-control systems that help maintain food quality during handling and storage.
The topic connects microorganism growth and biologically influenced reactions with practical changes in food quality. Studying these relationships helps food scientists understand how biological and chemical processes affect products across production, storage, and handling. It also provides scientific support for safer, more sustainable food systems by informing preservation strategies, shelf-life estimates, packaging decisions, and quality control.