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Hydrogen Sulfide in Food
On the hydrogen sulfide in food
There is a peculiar smell in food, and the reason for it is mostly related to hydrogen sulfide. Hydrogen sulfide has the smell of rotten eggs. In food, its existence is also related to the quality and taste, and must not be ignored.
Watching the change of food, there are those who produce hydrogen sulfide due to the action of microorganisms. Like all protein foods, if they are left for a long time, microorganisms will multiply, and there is no shortage of hydrogen sulfide in their metabolism. Meat is old and has a slight odor at the beginning, and gradually becomes foul. The accumulation of hydrogen sulfide is also. Cover microorganisms decompose protein, and sulfur amino acids are affected by it, cracking and releasing hydrogen sulfide.
When processing, due to improper methods, hydrogen sulfide is produced. Such as some pickled food, if the ingredients or processes are wrong, this product will also be produced. During pickling, the amount of salt is uneven, or the environment is not warm and humid, and the microorganisms are abnormally fermented, and hydrogen sulfide appears.
Hydrogen sulfide is very harmful to food. Its stinky taste greatly damages the flavor of food. When people are in food, the first taste is also heavy. If the taste is bad, the appetite will be reduced, and even more disliked. And this thing is slightly toxic, if eaten too much, or cause physical discomfort. In light cases, the stomach is in violation, nausea and vomiting; in severe cases, it will damage the viscera and endanger health.
In order to preserve the quality of food, it is necessary to control the production of hydrogen sulfide. During processing, strictly observe the process to ensure hygiene. When storing, choose a suitable place to prevent the growth of microorganisms for no reason. In this way, the food is delicious and safe, and the eater's health is also worry-free.
Cover the quality of food, and people's livelihood depends on it. The control of hydrogen sulfide is a top priority in the food industry. Practitioners should be careful to protect everyone's food safety.
There is a peculiar smell in food, and the reason for it is mostly related to hydrogen sulfide. Hydrogen sulfide has the smell of rotten eggs. In food, its existence is also related to the quality and taste, and must not be ignored.
Watching the change of food, there are those who produce hydrogen sulfide due to the action of microorganisms. Like all protein foods, if they are left for a long time, microorganisms will multiply, and there is no shortage of hydrogen sulfide in their metabolism. Meat is old and has a slight odor at the beginning, and gradually becomes foul. The accumulation of hydrogen sulfide is also. Cover microorganisms decompose protein, and sulfur amino acids are affected by it, cracking and releasing hydrogen sulfide.
When processing, due to improper methods, hydrogen sulfide is produced. Such as some pickled food, if the ingredients or processes are wrong, this product will also be produced. During pickling, the amount of salt is uneven, or the environment is not warm and humid, and the microorganisms are abnormally fermented, and hydrogen sulfide appears.
Hydrogen sulfide is very harmful to food. Its stinky taste greatly damages the flavor of food. When people are in food, the first taste is also heavy. If the taste is bad, the appetite will be reduced, and even more disliked. And this thing is slightly toxic, if eaten too much, or cause physical discomfort. In light cases, the stomach is in violation, nausea and vomiting; in severe cases, it will damage the viscera and endanger health.
In order to preserve the quality of food, it is necessary to control the production of hydrogen sulfide. During processing, strictly observe the process to ensure hygiene. When storing, choose a suitable place to prevent the growth of microorganisms for no reason. In this way, the food is delicious and safe, and the eater's health is also worry-free.
Cover the quality of food, and people's livelihood depends on it. The control of hydrogen sulfide is a top priority in the food industry. Practitioners should be careful to protect everyone's food safety.
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