Quality of Fresh and Processed Foods PDF
Preview Quality of Fresh and Processed Foods
QUALITY OF FRESH AND PROCESSED FOODS ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY Editorial Board: NATHAN BACK, State University of New York at Buffalo IRUN R. COHEN, The Weizmann Institute of Science DAVID KRITCHEVSKY, Wistar Institute ABEL LAJTHA, N. S. Kline Institute for Psychiatric Research RODOLFO PAOLETTI, University of Milan Recent Volumes in this Series Volume 533 RETINAL DEGENERATIONS: Mechanisms and Experimental Theory Edited by Matthew M. La Vail, Joe G. Hollyfield, and Robert E. Anderson Volume 534 TISSUE ENGINEERING, STEM CELLS, AND GENE THERAPIES Edited by Y. Murat Elcin Volume 535 GLYCOBIOLOGY AND MEDICINE Edited by John S. Axford Volume 536 CHEMORECEPTION: From Cellular Signaling to Functional Plasticity Edited by Jean-Marc Pequignot, Constancio Gonzalez, Colin A. Nurse, Nanduri R. Prabhakar, and Yvette Dalmaz Volume 537 MATHEMATICAL MODELING IN NUTRITION AND THE HEALTH SCIENCES Edited by Janet A. Novotny, Michael H. Green, and Ray C. Boston Volume 538 MOLECULAR AND CELLULAR ASPECTS OF MUSCLE CONTRACTION Edited by Haruo Sugi Volume 539 BLADDER DISEASE, Part A and Part B: Research Concepts and Clinical Applications Edited by Anthony Atala and Debra Slade Volume 540 OXYGEN TRANSPORT TO TISSUE, VOLUME XXV Edited by Maureen S. Thorniley, David K. Harrison, and Philip E. James Volume 541 FRONTIERS IN CLINICAL NEUROSCIENCE: Neurodegeneration and Neuroprotection Edited by Läszlö Vecsei Volume 542 QUALITY OF FRESH AND PROCESSED FOODS Edited by Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, and Terry Braggins A Continuation Order Plan is available for this series. A continuation order will bring delivery of each new volume immediately upon publication. Volumes are billed only upon actual shipment. For further information please contact the publisher. QUALITY OF FRESH AND PROCESSED FOODS Edited by Fereidoon Shahidi Memorial University of Newfoundland St. John's, Newfoundland, Canada Arthur M. Spanier Spanier Consulting Rockville, Maryland Chi-Tang Ho Rutgers University New Brunswick, New Jersey Terry Braggins AgResearch Ltd. Hamilton, New Zealand Springer Science+Business Media, LLC ISBN 978-1-4613-4790-3 ISBN 978-1-4419-9090-7 (eBook) DOI 10.1007/978-1-4419-9090-7 © 2004 Springer Science+Business Media New York Originally published by Kluwer Academic/Plenum Publishers in 2004 Softcover reprint of the hardcover 1st edition 2004 http://www.wkap.nl/ 10 9 8 7 6 54 3 21 A CLP. record for this book is available from the Library of Congress All rights reserved No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording, or otherwise, without written permission from the Publisher, with the exception of any material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Permissions for books published in Europe: [email protected] Permissions for books published in the United States of America: [email protected] PREFACE Qualityisacompositeterm encompassingmanycharacteristicsoffoods. These include color, aroma, taste, texture, general nutrition, shelf-life, stability and possible presence of undesirable constituents. Obviously deteriorationofqualitymay lead tochangesinthe attributesthat characterize the food in its fresh or freshly processed state. In addition, quality enhancement ofproducts may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality ofproducts. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality offoods. In addition, processing oftenbringsaboutchangesinmany attributesoffoodincludingitsnutritional value. Thus, examination ofprocess-induced changes in food products is important. In this book, a cursory account ofquality attributes offresh and processed foods isprovided. The contributors are experts in their respected fields from the international arena, to whom we are mostgrateful. The book is ofinterest to food scientists, nutritionists and biochemists in academia, governmentand theindustry. Extensivebibliographyisprovided for further reading.The bookmay also beusedasareferenceinadvancedundergraduate and graduate courses. Fereidoon Shahidi Arthur M.Spanier Chi-Tang Ho Terry Braggins CONTENTS 1. EFFECTOFANIMALPRODUCTIONON MEATQUALITY Morse B. Solomon 2. QUALITYASPECTSOFPORKMEATAND ITS NUTRITIONALIMPACT. ..... ... ............. .. ......... 25 FidelToldra,MiguelA. Rubio, Jose L.Navarroand Lucio Cabrerizo 3. MEAT FLAVOR:CONTRIBUTIONOFPROTEINSAND PEPTIDESTO THEFLAVOROF BEEF 33 A.M.Spanier,M.Flores,F.Toldni,M.C.Aristoy, KarenL. Bett, P.Bystrickyand J.M.Bland 4. THEEFFECTSOF EXTENDEDCHILLED STORAGE ONTHEODORANDFLAVOROFSHEEPMEAT ............... 51 TerryJ. Braggins,MichaelP.Agnew, DeborahA.Frost, ColleenPodmore,TraceyL. Cummingsand OwenA. Young 5. EFFECTOFELECTRON BEAM IRRADIATIONON MICROBIALGROWTH,LIPIDOXIDATIONAND COLOROFGROUND BEEFPATTIESUPON REFRIGERATEDSTORAGE ................................. 101 PattyW.B.Poon, PaulaDubeskiand DavidD.Kitts vii viii Contents 6. ENZYMATICHYDROLYSISOFLIPIDSIN MUSCLE OFFISHANDSHELLFISHDURING COLD STORAGE ................................ 113 MasakiKaneniwa,Masahito Yokoyama,Yuko Murata andRyuji Kuwahara 7. TEMPERATURE,COLORANDTEXTURE PREDICTION MODELSFORSURIMI SEAFOODPASTEURIZATION ....... .. 121 Jacek Jaczynskiand Jae W.Park 8. THECHEMISTRYOF QUALITYENHANCEMENTIN LOW-VALUEFISH ......... .. ... .. ... ....... .. .. ... .... .... 135 NazlinK.Howell 9. THEINTERACTION OFDISULFIDEFLAVOR COMPOUNDSWITH PROTEINSINMODELSYSTEMS 147 Donald S.Mottram, Rachel L.Adams, Jane K.Parker,andHelenM.Brown 10. GAS CHROMATOGRAPHY-OLFACTOMETRYANALYSIS ANDITS IMPORTANCEIN FOODQUALITYCONTROL. ..... ..... 155 Influence ofassessors'trainingand samplingmethodson gas chromatography-olfactometrydata Saskia M. van Ruth andJacquesP.Roozen 11. SCREENING FORSENSORYQUALITYINFOODS USING SOLIDPHASEMICRO-EXTRACTION TANDEMMASS SPECTROMETRy ........... .. ....... ....... 167 CaseyC.Grimm, Mary AnGodshall,TerryJ.Bragginsand StevenW.Lloyd 12. MAILLARDREACTION-BASEDGLYCOSYLATION OFLYSOZYME 175 Alex N.Yousif, Shuryo Nakai and ChristineH. Seaman 13. QUALITYMODIFICATIONOFFOODBY EXTRUSIONPROCESSING ..... ... ............. ........ ..... 187 ChristopherM. GregsonandTung-Ching Lee 14. STABILITYOF ASEPTIC FLAVOREDMILKBEVERAGES ... .. .... 201 RanjitS.Kadan 15. SENSORYANDPEPTIDESCHARACTERISTICSOFSOY SAUCEFRACTIONSOBTAINEDBYULTRAFILTRATION 213 AntonApriyantono, Dwi Setyaningsih,PurwiyatnoHariyadi, Lilis Nuraida ix Contents 16. QUALITY ASSESSMENTOFALOW-SALTSOY SAUCE MADE OF ASALTY PEPTIDE OR ITS RELATED COMPOUNDS .................................... 227 Rie Kuramitsu 17. QUALITY CHARACTERISTICSOF EDIBLE OILS 239 FereidoonShahidi 18. FLAVOR OFVINEGARS. ....................................... 251 Especiallyonthe volatilecomponents ShojiFurukawaand Rie Kuramitsu 19. TEXTURAL QUALITY ASSESSMENT FOR FRESH FRUITSAND VEGETABLES .......................... 265 Judith A.Abbott 20. IRRADIATION OFAPPLE CIDER: IMPACTON FLAVORQUALITY ......................................... 281 Terri D.Boylston,Hui Wang,CheryllA.Reitmeierand BonitaA.Glatz 21. FRUITANDVEGETABLE EDIBLE WRAPS: APPLICATION TO PARTIALLY DEHYDRATEDAPPLE PIECES 289 T.H.McHugh,C.W.Olsen and E.Senesi 22. QUALITYOF FRESH CITRUS FRUIT 30I Robert D. Hagenmaier and Robert A.Baker 23. EVALUATION OF WATER WASHES FORTHE REMOVAL OFORGANOPHOSOSPHORUS PESTICIDES FROM MAINE WILD BLUEBERRIES. ............ 309 Russell A.Hazen,L. Brian Perkins,RodneyJ.BushwayandAlfred A. Bushway 24. SUGARQUALITY IN SOFTDRINK MANUFACTURE: THE ACID BEVERAGE FLOC PROBLEM 317 LesA.Edye 25. INFLUENCE OFDNA ON VOLATILE GENERATION FROM MAILLARD REACTION OFCYSTEINE AND RIBOSE 327 Yong Chen,Chee-KokChin,and Chi-Tang Ho INDEX 341 QUALITY OF FRESH AND PROCESSED FOODS EFFECT OF ANIMAL PRODUCTION ON MEAT QUALITY Morse B.Solomon' 1. INTRODUCTION Untilrecently, improvements in the qualityofmeat products that reached the market placewere largelytheresultofpostharvesttechnologies. Extensivepostharvesteffortshave been implemented to improve or to controlthe tenderness, flavor andjuicinessofmuscle foods. Tenderness,flavor,andjuicinessare thesensoryattributesthat make meatproducts palatableandareoftentheattributeswhichconsumersconsiderwhenmakingtheirselection topurchase meat products. Consumers have not only been interested in the quality (palatability) but have been concerned withthe nutritional value,safetyand wholesomenessofthe meat theyconsume. The public has been inundated with warningsabout the health risks ofconsuming certain types or classes of foods (in particular fat profile). Consumers became more health and weight conscious in the '80s desiring fewer calories in their diet. In fact, the '80s was considered the decade of"nutrition." However, present trends suggest that there is less concern among consumers about many ofthe substances previously viewed as harmful. There isalsolessconcernaboutcalories. Consumersappeartoprefertraditionalandfamiliar foods they have always eaten. New technologies (e.g., biotechnology) and alternative production methods appear to hold great promise for improving the quality and yield attributes ofanimal products. Awiderangeofproductionpractices/strategiesforalteringthebalancebetweenleanand adiposetissuegrowthanddepositioninmeat-producinganimalsareavailable.Theseinclude geneticselectionand management (production)strategies. Morerecently,theconfirmation ofthegrowth-promoting andnutrient repartitioningeffectsofsomatotropin,somatornedin, 13-adrenergic agonists, immunization of animals against target circulating hormones or releasing factors,myostatin mutationspolar overdominance (callipyge mutation) and gene manipulationtechniqueshave givenrisetoatechnologicalrevolutionforalteringgrowthand development inmeat producinganimals. 'Mcntionoftradenamesorcompaniesdocsnotconstitutean impliedwarrantyorendorsementbytheUSDAor theauthor. USDA,ARS,BARe-East,Beltsville,\lD20705 QualityofFreshandProcessedFoods.editedbyShahidietal. KluwerAcademic/PlenumPublishers,200-1.
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