Food shelf life stability : chemical, biochemical and microbiological changes PDF
Preview Food shelf life stability : chemical, biochemical and microbiological changes
Food Shelf Life Stability Chemical, Biochemical, and Microbiological Changes © 2001 by CRC Press LLC CRC Series in CONTEMPORARY FOOD SCIENCE Fergus M. Clydesdale, Series Editor University of Massachusetts, Amherst Published Titles: America’s Foods Health Messages and Claims: Scientific, Regulatory, and Legal Issues James E. Tillotson New Food Product Development: From Concept to Marketplace Gordon W. Fuller Food Properties Handbook Shafiur Rahman Aseptic Processing and Packaging of Foods: Food Industry Perspectives Jarius David, V. R. Carlson, and Ralph Graves The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists Connie Weaver Handbook of Food Spoilage Yeasts Tibor Deak and Larry R. Beauchat Food Emulsions: Principles, Practice, and Techniques David Julian McClements Getting the Most Out of Your Consultant: A Guide to Selection Through Implementation Gordon W. Fuller Antioxidant Status, Diet, Nutrition, and Health Andreas M. Papas Food Shelf Life Stability N.A. Michael Eskin and David S. Robinson Forthcoming Titles: Bread Staling Pavinee Chinachoti and Yael Vodovotz © 2001 by CRC Press LLC Food Shelf Life Stability Chemical, Biochemical, and Microbiological Changes Edited by N.A. Michael Eskin Department of Foods and Nutrition University of Manitoba Manitoba, Canada David S. Robinson Proctor Department of Food Science Leeds University Leeds, England CRC Press Boca Raton London New York Washington, D.C. © 2001 by CRC Press LLC Library of Congress Cataloging-in-Publication Data Food shelf life stability : chemical, biochemical, and microbiological changes / edited by N.A. Michael Eskin and David S. Robinson. p. cm. -- (CRC series in contemporary food science) Includes bibliographical references and index. ISBN 0-8493-8976-3 (alk.) 1. Food--Storage. 2. Food--Shelf-life dating. I. Eskin, N. A. M. (Neason Akivah Michael) II. Robinson, David S., 1935- III. Series. TP373.3 .F67 2000 664--dc21 00-030424 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. All rights reserved. Authorization to photocopy items for internal or personal use, or the personal or internal use of specific clients, may be granted by CRC Press LLC, provided that $.50 per page photocopied is paid directly to Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923 USA. The fee code for users of the Transactional Reporting Service is ISBN 0-8493-8976- 3/01/$0.00+$.50. The fee is subject to change without notice. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. The consent of CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from CRC Press LLC for such copying. Direct all inquiries to CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. © 2001 by CRC Press LLC No claim to original U.S. Government works International Standard Book Number 0-8493-8976-3 Library of Congress Card Number 00-030424 Printed in the United States of America 1 2 3 4 5 6 7 8 9 0 Printed on acid-free paper © 2001 by CRC Press LLC Preface Shelf life stability of raw or processed foods is a measure of how long food products retain optimal quality. The factors that determine shelf life and how they can be used to extend it are issues discussed throughout this book. Increasingly, as main- tenance of food quality increases and transportation improves, foods can be produced at much greater distances from their point of consumption. Large and valuable quantities of fresh foods are frequently handled, stored, and transported over long distances when quality can deteriorate due to physical and chemical changes and the action of biochemical systems, even when microbial counts are low. Consumers are better educated about healthy foods and are more careful in selecting products with unexpired dates of freshnes. This book is divided into three distinct sections dealing mainly with the physical, chemical, or biochemical factors that influence shelf life. In Chapter 1 the effects of water activity and plasticization on the physicochemical properties of food materials as well as on physical, chemical, biochemical, and microbial changes are described. Chapter 2 discusses how mechanical and temperature (both high and low) changes impact the shelf life stability of fruits and vegetables. Chapter 3 covers the role of irradiation in extending the shelf life of foods by reducing spoilage organisms in dairy and meat products or by altering the postharvest ripening and senescence of fruits and vegetables. Chapter 4 includes a broad discussion on how packaging affects shelf life. Professor Marvin A. Tung, one of the co-authors, unfortunately died very suddenly at the end of 1999 and this chapter is a fitting tribute to Professor Tung who has contributed much to our understanding of the importance of packaging. Section 2 includes four chapters each discussing how chemical factors can be applied to extend the shelf life of foods. Chapter 5 provides an overview of the benefits of controlled and modified atmosphere packaging on the shelf life of fruits, vegetables, grains, and oilseeds. Chapter 6 describes the importance of antioxidants in retarding the development of rancidity, with a particular focus on the search for new and effective natural antioxidants. Chapter 7 includes a detailed examination of the role emulsifiers and stabilizers play in enhancing food products. Chapter 8 describes the success and versatility of sulfites as effective antimicrobial agents as well as their ability to control enzymic and nonenzymic spoilage. Section 3 examines the biochemical factors affecting shelf life. Chapter 9 reviews the role of oxidative enzymes in foods, lipoxygenases, peroxidases, and polyphenol oxidases and methods of control. Chapter 10 is on biotechnology and focuses on traditional and new technologies used to extend shelf life of foods, paying particular attention to quality traits. © 2001 by CRC Press LLC We hope that this book will be a useful reference for teachers, students, and researchers in food science. In a world where the population is increasing, while at the same time land resources are dwindling, methods for extending the shelf life of foods are an important way of maximizing our limited food resources. N.A.M. Eskin and David S. Robinson © 2001 by CRC Press LLC The Editors N.A. Michael Eskin is a Professor of Food Chemistry at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 8 books and over 90 research publications. Professor Eskin serves on the editorial board of three international journals and is also an Associate Editor of the Journal of the American Oil Chemists’ Society. He is a Fellow of the Institute of Food Science and Technology in the U.K. and of the Canadian Institute of Food Science and Technology. In addition to his scientific work, he is a satirist and a contributor to Sesame Street Canada. David S. Robinson recently retired as Professor and Head of the Procter Department of Food Science at Leeds University in the U.K. He has researched extensively on oxidative enzymes in foods as well as published many papers in this area. Professor Robinson authored several books including Food Biochemistry & Nutritional Value andOxidative Enzymes in Foods. Professor Robinson is a Fellow of the Institute of Food Science and Technology. © 2001 by CRC Press LLC Contributors Dr. A. G. Alpuche-Solis Dr. D. S. Jayas Depto de Biotecnologia y Bioquimica Professor Unidad Irapuato Department of Biosystems Engineering Cetro de Investigacion y de Estudios University of Manitoba Avanzados del IPN Winnipeg, Manitoba Irapuato, Gto Canada Mexico Dr. G. Mazza Dr. G. Blank Research Scientist Professor Agriculture and Agri-Food Canada Department of Food Science Research Branch University of Manitoba Summerland, British Columbia Winnipeg, Manitoba Canada Canada Dr. O. Paredes-Lopez Ian J. Britt Depto de Biotechnologia y Bioquimica Department of Food Science Unidad Irapuato University of Guelph Centra de Investigacion y de Estudios Guelph, Ontario Avanzados del IPN Canada Irapuato, Gto Mexico Dr. R. Cumming Professor R. Przybylski Department of Applied Chemistry Department of Foods and Nutrition Ryerson Polytechnic University University of Manitoba Toronto, Ontario Winnipeg, Manitoba, Canada Canada Dr. N. A. M. Eskin Professor Dr. D. S. Robinson Department of Foods & Nutrition Professor University of Manitoba Procter Department of Food Science Winnipeg, Manitoba Leeds University Canada Leeds, United Kingdom Dr. N. Garti Professor Dr. Y. H. Roos Casali Institute of Applied Chemistry Department of Food Technology Hebrew University University of Helsinki Jerusalem, Israel Helsinki, Finland © 2001 by CRC Press LLC Dr. S. Sokhansanj Dr. M. A. Tung Department of Agricultural and Professor Bioresource Engineering Chair of Packaging University of Saskatchewan Department of Food Science Saskatoon, Saskatchewan University of Guelph Canada Guelph, Ontario Canada Dr. L. P. Tabil, Jr. Department of Agricultural and Dr. B. Wedzicha Bioresource Engineering Professor University of Saskatchewan Procter Department of Food Science Saskatoon, Saskatchewan Leeds University Canada Leeds, United Kingdom S. Yada Department of Food Science University of Guelph Guelph, Ontario Canada © 2001 by CRC Press LLC Table of Contents SECTION I: PHYSICAL FACTORS Chapter 1 Water Activity and Plasticization Yrjö H. Roos Chapter 2 Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables Lope G. Tabil, Jr. and Shahab Sokhansanj Chapter 3 Irradiation G. Blank and R. Cumming Chapter 4 Packaging Considerations Marvin A. Tung, Ian J. Britt, and Sylvia Yada SECTION II: CHEMICAL FACTORS Chapter 5 Controlled and Modified Atmosphere Storage G. Mazza and D. S. Jayas Chapter 6 Antioxidants and Shelf Life of Foods N. A. M. Eskin and R. Przybylski Chapter 7 Food Emulsifiers and Stabilizers N. Garti Chapter 8 Effects of Sulfur Dioxide on Food Quality B. L. Wedzicha © 2001 by CRC Press LLC
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