Post on 29-Dec-2015
FoodFoodPreservation Preservation
Chapter 13Chapter 13
Heat TreatmentsHeat Treatments
1.1. Blanching – Heat to deactivate Blanching – Heat to deactivate enzymes enzymes
2.2. Pasteurization – Heat to kill Pasteurization – Heat to kill pathogenic bacteria pathogenic bacteria
3.3. Sterilization – Heat to kill all Sterilization – Heat to kill all bacteria and other organismsbacteria and other organisms
Low TemperatureLow Temperature
1.1. Refrigeration - < 40° FRefrigeration - < 40° F
2.2. FreezingFreezing - 0° F - 0° F
Lowering Water Activity Lowering Water Activity
1.1. Dehydration Dehydration
2.2. Concentration Concentration
3.3. Salt Salt
4.4. Addition of Sugar Addition of Sugar
Chemical Preservation Chemical Preservation
Food AdditivesFood Additives
Food additives are any Food additives are any substitute that becomessubstitute that becomes
part of a food product part of a food product
either directly or indirectly either directly or indirectly during processing, storing during processing, storing
or packaging.or packaging.
Regulations on Food Regulations on Food AdditivesAdditives
1.1. The Food and Drug AdministrationThe Food and Drug Administration
2.2. 1938 Food Drug and Cosmetic Act 1938 Food Drug and Cosmetic Act
3.3. 1958 and 1960 Amendments1958 and 1960 Amendments
1.1. Delaney ClauseDelaney Clause
GRASGRAS
Generally Recognized As Safe Generally Recognized As Safe First established 700 placed on the First established 700 placed on the
list without going through testing list without going through testing Now those substances are being Now those substances are being
reevaluatedreevaluated Foods have been removedFoods have been removed
What It Takes to Become A What It Takes to Become A Food AdditiveFood Additive
1.1. Prove additive is effectiveProve additive is effective
2.2. Prove additive can be detected and Prove additive can be detected and measured in final products measured in final products
3.3. Study the effects of the substance on Study the effects of the substance on animals (in large doses)animals (in large doses)
4.4. Submit results to validate the findingsSubmit results to validate the findings
5.5. Schedule a public hearing Schedule a public hearing
6.6. FDA approves or rejectsFDA approves or rejects
Functions of Food AdditivesFunctions of Food Additives
1. 1. PreservativesPreservatives – Keep food fresh and – Keep food fresh and reduce spoilage. Control bacteria, mold, reduce spoilage. Control bacteria, mold, fungi, and yeast. fungi, and yeast.
Benzoates Benzoates
BHT, BHA (antioxidants) BHT, BHA (antioxidants)
Calcium Propionate (inhibits molds)Calcium Propionate (inhibits molds)
Sodium Bisulfate Sodium Bisulfate
Sodium NitrateSodium Nitrate
Functions of Food AdditivesFunctions of Food Additives
2. 2. Processing AidsProcessing Aids – Improve – Improve consistency, add stability, aid oil and consistency, add stability, aid oil and water mixtures, and retain moisturewater mixtures, and retain moisture
Gums (Algin, Carrageenan, Xanthan)Gums (Algin, Carrageenan, Xanthan)
Aluminum Calcium Silicate Aluminum Calcium Silicate
Benzoyol PeroxideBenzoyol Peroxide
Functions of Food AdditivesFunctions of Food Additives
3. 3. NutrientsNutrients – Maintain or improve the – Maintain or improve the nutritional quality of food. nutritional quality of food.
Alpha- tocopherol Alpha- tocopherol
Ascorbic AcidAscorbic Acid
BiotinBiotin
Beta CaroteneBeta Carotene
Calcium Pantothenate Calcium Pantothenate
Folic AcidFolic Acid
Functions of Food AdditivesFunctions of Food Additives
4. 4. FlavorsFlavors – Complement, magnify or – Complement, magnify or modify the taste of aroma of a food modify the taste of aroma of a food
AspartameAspartame
Corn Syrup Corn Syrup
Ethyl Vanillin Ethyl Vanillin
Mannitol Mannitol
Monosodium Glutamate Monosodium Glutamate
Functions of Food AdditivesFunctions of Food Additives
5. Colors5. Colors –Give foods a desired, –Give foods a desired, appetizing or characteristic color. appetizing or characteristic color.
Carmel Carmel
Beta-apo-8-Carotenal (Orange)Beta-apo-8-Carotenal (Orange)
Citrus RedCitrus Red
FD&C Blue No 1FD&C Blue No 1
FD&C Red No 3FD&C Red No 3
FD&C Yellow No 5 FD&C Yellow No 5
Other Methods of Other Methods of Preservation Preservation
Controlled or Modified Controlled or Modified Atmosphere Storage and Atmosphere Storage and
PackagingPackaging 1.1. Modified Atmosphere (MA)Modified Atmosphere (MA)
1.1. NitrogenNitrogen
2.2. COCO22
2.2. Controlled AtmosphereControlled Atmosphere (CA) (CA)
1.1. Vacuum PackagingVacuum Packaging
2.2. Shrink Wrapping Shrink Wrapping
Irradiation
1.1. Pasteurization Pasteurization
2.2. SterilizationSterilization
Irradiation
kGykGy Food approved in the USFood approved in the US
PorkPork ChickenChicken BeefBeef Fruits and VegetablesFruits and Vegetables GrainGrain
Many other foods approved in other Many other foods approved in other countriescountries
Irradiation SourceIrradiation Source
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Irradiated Beef PattiesIrradiated Beef Patties
Purpose Purpose
To evaluate ordor, flavor, To evaluate ordor, flavor, texture, and overall texture, and overall
acceptability of irradiated acceptability of irradiated ground beef patties stored ground beef patties stored
over a six-week period over a six-week period
300-2.8 oz patties were blast frozen300-2.8 oz patties were blast frozenPacked 20 patties per Cryovac bagPacked 20 patties per Cryovac bagVacuum sealed Vacuum sealed Placed in a corrugated box and Placed in a corrugated box and packed in dry ice packed in dry ice Irradiated in Florida Irradiated in Florida Dosimeter placed inside boxesDosimeter placed inside boxesStored at –18°C Stored at –18°C Sampled weekly for 6 weeks Sampled weekly for 6 weeks
Overall acceptability of irradiated ground beef patties
00 1 1 3 5 7 3 5 7 Dose (kGy)Dose (kGy)
Weeks Weeks
00 6.36.3 5.9 6.5 6.8 6.05.9 6.5 6.8 6.0
11 6.6 6.6 6.7 6.3 6.2 6.26.7 6.3 6.2 6.2
22 6.0 6.0 6.3 6.0 6.3 6.6 6.3 6.0 6.3 6.6
33 6.4 6.3 6.2 6.1 6.2 6.4 6.3 6.2 6.1 6.2
44 6.6 6.3 5.7 6.2 5.8 6.6 6.3 5.7 6.2 5.8
55 6.4 5.9 5.5 5.9 5.3 6.4 5.9 5.5 5.9 5.3
66 5.7 6.2 5.4 6.0 5.7 6.2 5.4 6.0 5.15.1 1 (=dislike1 (=dislike
9 (=like)9 (=like)
Irradiated Strawberries
Materials and Methods
Fruit were irradiated at doses of Fruit were irradiated at doses of
0, 0.25, 0.5, 0.75 and 10, 0.25, 0.5, 0.75 and 1 Stored for periods of 0, 1, 3, 5, and 7 Stored for periods of 0, 1, 3, 5, and 7
days at 2days at 2ooCC
ResultsAscorbic Acid
Ascorbic Acid
Day
0 2 4 6
m /
g f
resh
wei
gh
t
24
26
28
30
32
34
36
380kGy1 kGy
ResultsDHA
Dehydroascorbic acid
Day
0 2 4 6
m/g
fre
sh w
eig
ht
0
2
4
6
8
10
12
14
0 kGy 1kGy
Irradiated Strawberries