Technology of Reduced Additive Foods

233 Pages·2004·1.86 MB·English

by  Jim Smith

Technology of Reduced Additive Foods
Technology of
Reduced Additive Foods
Second edition
Edited by
JIM SMITH
Executive Director
Prince Edward Island Food Technology Centre
Canada
Blackwell
Science
© 2004 by Blackwell Science Ltd
a Blackwell Publishing Company
Editorial offices:
Blackwell Science Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK
Tel: [phone]
Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa 50014-8300, USA
Tel: [phone]
Blackwell Science Asia Pty, 550 Swanston Street, Carlton, Victoria 3053, Australia
Tel: [phone]
The right of the Author to be identified as the Author of this Work has been asserted in accordance with the
Copyright, Designs and Patents Act 1988.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in
any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by
the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.
First published 1993 by Chapman & Hall
This edition first published 2004
A catalog record for this title is available from the Library of Congress
ISBN 0-632-05532-4
A catalogue record for this title is available from the British Library
Set in 10/12 pt Times
by Integra Software Services Pvt. Ltd, Pondicherry, India
Printed and bound in India
by Replika Press Pvt. Ltd. Kundli 131028
The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which
has been manufactured from pulp processed using acid-free and elementary chlorine-free practices. Furthermore,
the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation
standards.
For further information on Blackwell Publishing, visit our website:
www.blackwellpublishing.com
Preface
The food industry reacted for many years to consumer demand for more appealing and
convenient food products by using additives. More recently, the demands of consumers
have grown to include still higher performance products but with less additives. The
industry has responded accordingly. There are often significant scientific and technical
obstacles to be overcome to make a product with less additives. It is these technical
challenges that are addressed in this book.
The approach taken in this book is to examine specific aspects of the industry where
important contributions are being made to avoid or reduce the use of additives or to create
new, natural and more acceptable additives which can replace the old ones. There is a
tremendous amount of work underway in this field and to cover it comprehensively would
fill many volumes. This volume addresses the areas where there has been a considerable
amount of recent activity and published results.
Chapter 1 was contributed by Keith Anderson of the London Metropolitan University
and Principal Consultant with Ventress Technical Services Ltd of Surrey, England. This
includes mechanical upgrading of underutilised carcass meat, meat surimi, upgrading of
meats using fractionation techniques, ingredients from blood, egg and other products and
potential techniques for the production of animal-derived ingredients.
Chapter 2 addresses new marine-derived ingredients and was contributed by Torger
Børresen, Research Director of the Danish Institute for Fisheries Research. The characteristics
of marine foods and specific marine-derived compounds are addressed.
In Chapter 3, Terry Sharp, Head of the Baking & Cereals Processing Department of
Campden and Chorleywood Food Research Association, England covers reduced-additive
breadmaking technology. The major areas of development covered in this area are com-
pensating for raw material variation, improvement of dough-handling characteristics and
extending the shelf-life of bread.
Novel food packaging is reviewed in Chapter 4 by Kit Yam, Associate Professor of
Food Packaging and Engineering at Rutgers University, New Jersey, USA and Michael
Rooney, Principal Research Scientist with CSIRO Food Research Laboratory in Australia.
The scope for avoidance of additives is covered as are properties of packaging materials,
packaging processes, active packaging technologies and future opportunities.
Chapter 5 on antimicrobial preservative-reduced foods by Nicky Beales of Campden
and Chorleywood Food Research Association, England and the editor, Jim Smith of the
Food Technology Centre in Prince Edward Island, Canada, addresses the control of micro-
organisms in foods and various strategies for producing preservative-reduced or preservative-
free foods. This includes evaluating the processing environment, processing methods and
alternative natural food preservation systems as well as combinations of existing preservative
mechanisms and natural preservatives.
Nazmul Haq, Director of the International Centre for Underutilised Crops at the University
of Southampton in England, has reviewed new plant-derived ingredients in Chapter 6.
A wide variety of ingredient plants and food plants has been identified. These plants will
vi PREFACE
be invaluable over the years ahead as resources in their own right and as genetic sources
for new varieties.
Chapter 7 by Creina Stockley of The Australian Wine Research Institute, Terry Lee
(formerly of The Australian Wine Research Institute and now with E&J Gallo Winery,
Modesto, CA, USA) and Nigel Sneyd (formerly of The Australian Wine Research Institute)
reviews reduced additive brewing and winemaking. Antimicrobial agents and antioxidant
agents are the two main concerns facing the industry and these are covered with particular
emphasis on reducing the use of sulphur dioxide.
Food from supplement-fed animals is reviewed in Chapter 8 by Cameron Faustman of
the Department of Animal Sciences at the University of Connecticut, USA. The use of
feed supplements is a growing area of research for improvement of the quality of meat.
Supplementation with Vitamin E, carotenoids and Vitamin C is addressed. Cholesterol
reduction, alteration of fatty acid profiles and competitive exclusion are also covered.
Chapter 9 covers starter cultures in dairy products, meat products and bread. The author is
Gunnar Mogensen, Principal Consultant with GM-Consult, Denmark and former Director
of Research and Development for Chr. Hansen’s Laboratorium. He examines develop-
ments in starter culture technology and illustrates various ways in which starter cultures are
replacing traditional additives in foods.
Contributors
Professor Keith G. Anderson London Metropolitan University and
Ventress Technical Services Ltd,
Cambridge, 341 Reigate Road, Epson
Downs, Surrey, KT17 3LT, UK
Ms Nikki Beales Campden and Chorleywood Food Research
Association, Chipping Campden,
Gloucestershire, GL55 6LD, UK
Dr Torger Børresen Research Director, Danish Institute for
Fisheries Research, Department of Seafood
Research, Building 221, DTU, DK-2800
Kgs, Lyngby, Denmark
Mr Cameron Faustman Department of Animal Sciences,
University of Connecticut, USA
Dr Nazmul Haq Director of the International Centre for
Underutilised Crops, University of
Southampton, England
Dr Terry H. Lee E&J Gallo Winery, PO Box 1130, Modesto,
CA 95353, USA
Professor Gunnar Mogensen Principal Consultant with GM-Consult,
Thorsmosevej 16, DK-3200 Helsinge,
Denmark
Dr Michael L. Rooney Principal Research Scientist with CSIRO
Food Research Laboratory, Australia
Dr Terry Sharp Head, Baking & Cereals Processing
Department, Campden & Chorleywood Food
Research Association, Chipping Campden,
Gloucestershire, GL55 6LD, UK
Dr Jim Smith Executive Director, Prince Edward Island
Food Technology Centre, PO Box 2000, 101
Belvedere Avenue, Charlottetown, PEI,
Canada, C1A 7N8
Mr T. Nigel Sneyd Formerly of The Australian Wine Research
Institute, Urrbrae, South Australia
viii CONTRIBUTORS
Ms Creina S. Stockley Health and Regulatory Information
Manager, The Australian Wine Research
Institute, PO Box 197, Glen Osmond, SA
5064, Australia
Mr Kit L. Yam Associate Professor, Food Packaging and
Engineering, Rutgers University,
New Jersey, USA
Contents
1 New animal-derived ingredients 1
KEITH G. ANDERSON
1.1 Introduction 1
1.2 Mechanical upgrading of underutilised carcass meat 3
1.3 Surimi 6
1.3.1 Surimi from fish 6
1.3.2 Red meat and poultry surimi 7
1.4 Upgrading of meats using fractionation techniques 14
1.5 Ingredients from blood 19
1.6 Egg and other products 20
1.7 Potential techniques for the production of animal-derived ingredients 21
1.7.1 Ultrafiltration 21
1.7.2 Membrane and membraneless osmosis 21
1.7.3 Solvent extraction 22
1.7.4 Supercritical extraction 22
1.7.5 Enzyme modification 23
1.7.6 Spray drying 24
1.7.7 Fluidised-bed drying 25
1.7.8 Thermoplastic extrusion 25
1.8 Conclusions 25
References 26
2 New marine-derived ingredients 30
TORGER BØRRESEN
2.1 Introduction 30
2.2 Additive or ingredient? 30
2.3 The basis for new marine-derived ingredients 31
2.4 Specific marine-derived compounds 31
2.5 New marine-derived ingredients 32
2.5.1 Antioxidants 32
2.5.2 Taste-adding substances 33
2.5.3 Water-binding agents 34
2.5.4 Compounds active against microbes 34
2.5.5 Enzymes 35
2.6 Marine-derived ingredients being an integral part of the food 35
2.6.1 Carbohydrates 36
2.6.2 Proteins 39
2.6.3 Lipids 41
2.7 Ingredients obtained from marine algae and bacteria 42
References 43
3 The technology of reduced additive breadmaking 46
TERRY SHARP
3.1 Introduction 46
3.2 Why are additives used? 46
x CONTENTS
3.3 Key steps in breadmaking 47
3.3.1 Inclusion of air 47
3.3.2 Expansion of bubbles 47
3.3.3 Retention of gases 47
3.4 Compensating for raw material variation 48
3.5 Improvement of dough-handling characteristics 51
3.6 Extending the shelf-life of bread 53
3.6.1 Organoleptic changes 53
3.6.2 Microbial changes 55
3.7 Conclusions 59
References 59
4 Novel food packaging 61
MICHAEL L. ROONEY and KIT L. YAM
4.1 Introduction 61
4.2 Scope for avoidance of additives 61
4.2.1 Food degradation processes 61
4.2.2 Characteristic needs of foods 62
4.3 Properties of packaging materials 65
4.4 Packaging processes 65
4.4.1 Gas atmosphere treatments 66
4.4.2 Thermal treatments 68
4.5 Active packaging technologies 70
4.5.1 Oxygen scavengers 70
4.5.2 Carbon dioxide control 74
4.5.3 Water vapour control 74
4.5.4 Ethylene scavenging 75
4.5.5 Antimicrobial food packaging 75
4.5.6 Antioxidant-releasing packaging 78
4.6 Future opportunities 79
References 80
5 Antimicrobial preservative-reduced foods 84
NIKKI BEALES and JIM SMITH
5.1 Introduction 84
5.2 Control of microorganisms 85
5.2.1 Antimicrobial preservatives in foods 85
5.2.2 Hurdle concept 87
5.2.3 Formulations 88
5.2.4 Processing environment 89
5.2.5 Processing methods 90
5.2.6 Packaging methods 92
5.3 Alternatives to antimicrobial preservatives 93
5.3.1 Nitrite alternatives 93
5.3.2 Sulphite alternatives 94
5.3.3 Low sodium products 95
5.4 Alternative natural food preservation systems 95
5.4.1 Natural antimicrobials found in animals and animal products 96
5.4.2 Natural antimicrobials from microorganisms 96
5.4.3 Natural antimicrobials from plants 99
5.5 Combinations of existing preservative mechanisms and
natural preservatives 100
5.6 Conclusions 100