Experimental food science

558 Pages·1990·19.124 MB·English

by  Steve Taylor, Marjorie Porter Penfield, Ada Marie Campbell

EXPERIMENTAL
FOOD
SCIENCE
FOOD SCIENCE AND TECHNOLOGY
A Series of Monographs
SERIES EDITOR
Steve L. Taylor
Editor
University of Nebraska
ADVISORY BOARD
John E. Kinsella Susan K. Harlander
Cornell University University of Minnesota
Douglas Archer Daryl B. Lund
FDA, Washington, D.C. The State University of New Jersey
Jesse Ε Gregory, III Barbara (). Schneeman
University of Florida University of California, Davis
A complete list of the books in this series appears at the end of the volume.
EXPERIMENTAL
FOOD
SCIENCE
3IV.QN
Marjorie P. Penfield
Ada Marie Campbell
The University of Tennessee, Knoxville
Academic Press, Inc.
Harcourt Brace Jovanovich, Publishers
San Diego New York Boston
London Sydney Tokyo Toronto
This book is printed on acid-free paper. (°°)
Copyright © 1990, 1979, 1962 by Academic Press, Inc.
All Rights Reserved.
No part of this publication may be reproduced or transmitted in any form
or by any means, electronic or mechanical, including photocopy,
recording, or any information storage and retrieval system, without
permission in writing from the publisher.
Academic Press, Inc.
San Diego, California 92101
United Kingdom Edition published by
Academic Press Limited
24-28 Oval Road, London NW1 7DX
Library of Congress Cataloging-in-Publication Data
Penfield, Marjorie Porter.
Experimental food science / Marjorie P. Penfield, Ada Marie
Campbell. — 3rd ed.
p. cm. — (Food science and technology)
Includes bibliographical references.
ISBN 0-12-157920-4 (alk. paper)
1. Food. 2. Food—Laboratory manuals. I. Campbell, Ada Marie,
Date. II. Title. III. Series.
TP370.P37 1990
664-dc20 90-294
CIP
Printed in the United States of America
90 91 92 93 9 8 7 6 5 4 3 2 1
CONTENTS
Preface X111
PART 1 _
FOOD EXPERIMENTATION
CHAPTER 1
FOOD EXPERIMENTATION 3
I. INTRODUCTION 3
II. USINGAND PRESENTING FORMULAS 5
III. CONTROLLING EXPERIMENTS 6
IV. CONTROLLING TECHNIQUES 10
V. EVALUATING RESULTS OF CLASS EXPERIMENTS 11
VI. REPOR1~ING THE RESUL1--S 12
Suggested Exercises 13
References 15
CHAPTER 2
PLANNING THE EXPERIMENT 16
I. SELECTING AND DEFINING THE PROBLEM 16
II. REVIEWING THE Lll--ERA1--URE 17
III. WRITINGTI-IE PLAN 20
Suggested Exercises 21
References 21
CHAPTER 3
EVALUATING FOOD BYOBJECTIVEMETHODS 23
I. CATEGORIES OF OBJECTIVEMETHODS 24
II. APPEARANCE 26
v
~ Conren~
III. COLOR 28
IV. GEOMETRICAL CHARAC1~ERISTICS 29
V. TEXTURE 32
VI. MISCELLANEOUS TESTS 45
References 45
CHAPTER 4
EVALUATING FOOD BYSENSORYMETHODS 51
I. SENSORY EVALUATION DEFINED 52
II. PREPARATIONAND SAMPLING 53
III. PRESENTA1~ION OF SAMPLES 54
IV. ENVIRONMEN1~ FOR l~ESTING 57
V. SELEC1~ION AND TRAINING OF PANELISTS 59
VI. TYPES OFl~ESTS 61
VII. INTERPRETA1~ION OF RESUL1~S 72
VIII. PRESENTA1~ION OF RESULTS 73
Suggested Exercises 73
References 74
CHAPTER 5
PREPARINGTHE REPORT 78
I. l~HE ORGANIZA1~ION OFl~HE REPOR1~ 79
II. l~HE LANGUAGE OFl~HE REPOR1~ 84
III. ASAMPLE REPORT 85
IV. ORAL REPORTS 90
Suggested Exercises 91
References 92
PART 11 _
FOOD SCIENCE TODAY
CHAPTER 6
INTRODUCTIONTO FOOD SCIENCE 97
I. WATER 98
II. FOOD DISPERSIONS 102
III. ACIDITYAND HYDROGEN ION
CONCENTRATION (pH) 112
Contents VB
IV. ENZYMES 115
V. BROWNING 118
VI. ENERGYTRANSFERAND CONVERSIONAND MASS
TRANSFER 121
Suggested Exercises 125
References 127
CHAPTER 7
EGGS 130
I. STRUCTUREAND COMPOSITION 130
II. EGG QUALITY 133
III. FUNCTIONALITYOF EGGS AND THEIR ROLES IN
PRODUCTS 138
IV. PROCESSED EGGS AND THEIR PERFORMANCE IN
FOOD SYSTEMS 151
Suggested Exercises 155
References 157
CHAPTER 8
MILKAND MILKPRODUCTS 162
I. PHYSICAL PROPERTIES 163
II. COMPONENTS OFMILK 165
III. ALTERATION OFMILKAND MILKPRODUCTS BY
PROCESSING 169
IV. USE OFMILKAND MILKPRODUCTS IN FOOD
PRODUCTION 174
V. USE OFMILK COMPONENTS IN FORMULATED FOODS 176
Suggested Exercises 179
References 180
CHAPTER 9
MEAT 184
I. EATING QUALITY OFMEATAS DETERMINED BYMUSCLETISSUE
COMPONENTS AND S1~RUCTURE 185
II. MUSCLES AND MEAT QUALITY 196
III. POST-MORTEM AGING 200
IV. PROCESSED MEATS 202
V. MEAT COOKERY 204
VIlI Contents
VI. PROCESSES TO TENDERIZE MEAT 213
VII. VEGETABLE PROTEINS AS MEAT EXTENDERS 215
Suggested Exercises 216
References 217
CHAPTER 10
POULTRY 224
I. COMPOSITIONAND STRUCTURE 224
II. QUALITYATTRIBUTES 225
III. PROCESSING AND PRESERVATION 228
IV. INFLUENCE OF COOKINGMETHODS ON QUALITY 229
Suggested Exercises 238
References 238
CHAPTER 11
FISH 241
I. CLASSIFICATION 242
II. QUALll~Y ATTRIBUTES 243
III. STRUCTUREAND COMPOSITION 246
IV. PROCESSING 249
V. EFFECTS OF COOKING ON QUALll~Y 252
Suggested Exercises 254
References 254
CHAPTER 12
FOOD MICROBIOLOGY 257
I. FACTORS AFFECTING SURVIVALAND GROWTH
OF MICROORGANISMS 258
II. MICROORGANISMS AND FOODBORNE ILLNESSES 258
Suggested Exercises 264
References 264
CHAPTER 13
FOOD PRESERVATION 266
I. APPLICATION OF HEAT 267
II. LOWTEMPERA1~URE 273
III. LOWERINGWATERACTIVITY 280
IV. CHEMICAL PRESERVA1~IVES AS ANTIMICROBIAL AGENTS 285
V. CONTROLLED ORMODIFIED ATMOSPHERE STORAGEAND
PACKAGING 286
Contents IX
VI. IRRADIATION 287
Suggested Exercises 289
References 290
CHAPTER 14
FRUITSAND VEGETABLES 294
I. TEXTURE 295
II. COLOR 301
III. FLAVOR 314
IV. METHODS OF COOKINGVEGETABLES 318
V. LEGUMES 320
Suggested Exercises 322
References 325
CHAPTER 15
FATS AND THEIR LIPID CONSTITUENTS 331
I. CHEMICAL STRUCTURE OF LIPIDS 332
II. PHYSICAL STRUCTUREAND PROPERTIES OF FA1~S 336
III. CHEMICAL REAC1~IONS OF LIPIDS 340
IV. PROCESSING OF FATS 347
V. FUNCTIONS OF FATS IN FOOD 351
VI. FAT SUBSTITUTES 355
Suggested Exercises 356
References 357
CHAPTER 16
STARCH 358
I. THE CHEMICAL AND PHYSICAL NATURE OF STARCH 359
II. PROCESSES UNDERGONE BYSTARCH 368
Suggested Exercises 381
References 381
CHAPTER 17
FLOUR 384
I. WHEAT FLOUR 384
II. NONWHEAT FLOURS 395
Suggested Exercises 402
References 402