Be alert to four different smells of food spoilage
Sour smell
Foods rich in carbohydrates, such as grains, vegetables, fruits, sugars, and their products, are mainly degraded to produce acid odors. Carbohydrates are fermented by microorganisms or enzymes. Rice buns, sour cakes, and fruit rot are examples of such deterioration.
Musty
Foods that have been contaminated with mold often become moldy in warm, moist conditions. Molds often grow easily on carbohydrate-containing foods. Food is the most serious food for mold damage, so store food must be kept ventilated to prevent mold growth.
3. odor
The spoilage of protein-rich foods is characterized by the decomposition of proteins, which produces rancid odors. Common examples such as fish, pork, eggs, tofu, dried tofu and other food deterioration produce rancid odor.
4. Hakka flavor
Hazel flavor is produced by fat deterioration. Fats in foods are often easily oxidized, resulting in a series of chemical reactions. Oxidized oils have a strange taste, which is the product of rancidity. Common fat from the white yellow is that this type of reaction, improper storage of edible oil or storage time is also prone to this type of deterioration, resulting in hala taste.
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