LABORATORY REPORT EXPERIMENT 5 PDF

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LABORATORY REPORTFST 254 (FOOD PRESERVATION)TITTLE:Food Preservation Using Low TemperatureLab : 5GROUP MEMBERS:1. NURUL AIN FATIHAH BINTI KAMARUDDIN (2019205348)2. NURIN FARHAH BINTI IBRAHIM (2019438292)3. NUR FARAH AINA BINTI MOHD ZEINI (2019254354)4. NUR SYAFEEZA BINTI AHMAD ROSWAN (2019200878)5. ...

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LABORATORY REPORT FST 254 (FOOD PRESERVATION) TITTLE: Food Preservation Using Low Temperature

Lab : 5

GROUP MEMBERS: 1. NURUL AIN FATIHAH BINTI KAMARUDDIN

(2019205348)

2. NURIN FARHAH BINTI IBRAHIM

(2019438292)

3. NUR FARAH AINA BINTI MOHD ZEINI

(2019254354)

4. NUR SYAFEEZA BINTI AHMAD ROSWAN

(2019200878)

5. SITI SAIDATUL AMIRAH BINTI MOHAMAD ROZI

(2019427116)

6. MUHAMMAD AMIN BIN JUVONO

(2019239094)

GROUP: AS1164D1

EXPERIMENT DATE: 18/5/2021

INTRODUCTION Food preservation is a food processing practice that prevents the growth of microorganisms such as yeast. The important role of food preservation is to increase a longer shelf life while maintaining the nutritional value, colour, texture and taste. There are various methods to maintain food quality. This includes cultivation, harvesting, distillation, packaging and distribution of food. Reactions of chemical and biochemical can damage the food, in order to prevent this degradation, food preservation techniques such as drying, boiling, pasteurizing and freezing have been introduced. Food preservation using low temperature is a physical method of food preservation. By lowering the storage temperature of the food will reduce or prevent spoilage by microorganisms or chemical reactions. Using a low temperature not only can induce the activity of microbial and enzyme but also the longer shelf life. Lowering the temperature is used to preserve food in conjunction with the fact that the activities of foodborne illness can be slowed at the freezing temperatures and stop at the subfreezing temperature. This is because all metabolic reactions of microorganisms are enzyme catalyzed and that the rate of enzyme-catalyzed reactions is dependent on temperature. With rise in temperature, there is an increase in reaction rate. Freezing is the easiest, most-convenient and least time-consuming method.

RESULTS

(Slime formation of three beef patties at three (3) different storage temperature)

(Colour changes of three beef patties at three (3) different storage temperature)

(Odour changes of three beef patties at three (3) different storage temperature)

DISCUSSION Freezing provides a significant extended shelf life and has been successfully employed for long-term preservation of many foods. Freezing changes the physical state of a substance by changing water into ice when energy is removed in the form of cooling below freezing temperature. The freezing of foods slows down, but does not stop, the physicochemical and biochemical reactions that govern the deterioration of foods. Freezing process is a combination of the beneficial effects of low temperature at which micro-organisms cannot grow, chemical changes are reduced and cellular metabolic reactions are delayed. Based on the result given, we conduct 3 types of observation. We examined the slime formation, the colour changes and odour changes in 5 days in a row for 3 different types of temperature. For the slime formation, the room temperature patty had no slime for the first and the second days; however it became worse the day after and became extremely slimy for the last day of observation. For the chill temperature patty had almost the same slime formation for the room temperature but it was less worse than the room temperature patty where the last day of the

chill temperature patty had only moderately slime formation. Finally, for the frozen temperature patty had the best slime formation for the past 5 days where the patty had no slime formation at all. Moreover, the second observation is the colour changes. The room temperature patty colour did not change on the first second day and became moderately off colour on the final day. The chill temperature patty did not change any colour for the first three days and became slightly off colour for the last two day of the experiment. Finally, the frozen temperatur patty did not change any colour, looking fresh and red meat colour for the past five days. Finally, the last observation is the odour changes. The room temperature patty odour is the worst because only the room temperature patty had the extremely off-odour smell than other temperatures. The chill temperature patty is slightly off-odour from the third day until the last day and not as bad as the room temperature patty. Finally, the frozen temperature is the fresh patty odour for the past five days and had the best odour of all the the temperature. As a result, we stored the beef patties at three different temperatures for about 5 consecutive days. First was at room temperature, second at chill temperature and the last one was at frozen temperature. From the chart above we see that the beef patties that were stored at room temperature were totally spoiled when we stored them for a long period. The beef patties that were stored at frozen temperature were better than those that were stored at chill temperature. When we stored at chill temperature, the beef patties were still spoiled but less spoiled than the one were stored at room temperature. The best way to store the beef patties for a long period of time was at the frozen temperature where we can barely see the spoilage.

CONCLUSION The experiment was carried out to examine the slime formation, the colour changes and odour changes of beef patties in 5 days in a row for 3 different types of temperature. Furthermore, throughout this experiment, the procedures can be investigated and applied. Mainly, the experiment demonstrated differences in sensory qualities of slime creation, color alterations, and odor modification to food that uses low temperature preservation.

REFERENCES 1. Lab Material FST 254 (Theory 5: Food Preservative Using Low Temperature) 2. Chef Ricardo Cooking. (2019, Jan 10). How To Make The World Best Beef Burger Recipe

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http://www.cold.org.gr/library/downloads/Docs/Handbook%20of%20Food%20Preservati on.PDF 5. Food Preservation. Food Preservation - an overview | ScienceDirect Topics. (2006). https://www.sciencedirect.com/topics/food-science/food-preservation 6. Jay, J. M. (1998). Low-Temperature Food Preservation and Characteristics of Psychrotrophic

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