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Natural organic acids in foods are formed naturally during ripening or by fermentation. Inorganic acids, on the other hand, are acids made from minerals and non-metals, and can be found in trace amounts in foods.
Organic acids found in foods; It is also effective in maintaining aroma, taste, color, brightness, stability and quality. They can be released by the activity of microorganisms in a controlled and uncontrolled manner. They can be added to food during processing to give it a sour taste or to keep it intact. All processes, especially during the production period, are carried out taking into account the acidity of the food. It is not possible to determine the heat treatment conditions without knowing the pH level of a food. In addition, the amount of acidity affects the determination of the storage conditions of the food.
In the production of products such as jam and marmalade, measuring the pH level constantly requires keeping it under control. Same way; The measurement of pH is also very important in acid fermentations such as ripening olives or cheese in various sauces, ketchup or canned vegetables.
The amount of acidity in foods is also important for the formation of flavor balance and this makes it necessary to measure acidity. Especially since the sugar/acid ratio is the most important factor that creates the taste in fruits, the ripening of the fruits is monitored in this way. The amount of acidity affects the growth ability of microorganisms apart from affecting the taste. Acidity affects the growth and reproduction of microorganisms such as bacteria and fungi. The higher the acidity of a food, the less likely it is to be spoiled by microorganisms.
The conformity of foodstuffs to standards is registered with acidity determination. For example, the acidity rates determined in wine, olive oil, butter, pickles, meat and dairy products should not be exceeded.
There are two concepts related to acidity determination: Actual (Effective) Acidity, Total Acidity
Actual (Effective) Acidity: It is the acidity explained by pH. It is measured with a pH meter and relates to the concentration of dissociated hydrogen ions.
Total Acidity: It refers to the total amount of acid, regardless of whether the acid is weak or strong. It is the amount of acidity determined by titration.
Acidity determination is used not only to determine the amount of acid or the pH ratio, but also to determine the types of acids. The appearance of certain acids is used as a quality indicator for foods. The formation of certain acids may indicate spoilage or fraudulent mixing of foods. Formic acid with roasting for coffee and peanuts, formation of galacturonic acid with mold growth in apples, increase in butyric acid amount in spoiled butter...
