Food Storage Stability

Irwin A. Taub, R. Paul Singh9780849326462, 0-8493-2646-X

Food Storage Stability addresses one of the foremost problems faced by food processors – how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers – this is the book that will assist them with that important goal.

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Table of contents :
Food Storage Stability……Page 1
The Editors……Page 3
Contributors……Page 5
Preface……Page 7
Acknowledgments……Page 9
Contents……Page 10
Contents……Page 12
Table of Contents……Page 0
Intrinsic vs. extrinsic factors affecting food quality……Page 13
Dimensions of sensory experience……Page 15
Taste……Page 16
Smell……Page 18
Vision……Page 20
Kinesthesis and somesthesis……Page 21
Sensory thresholds……Page 23
Suprathreshold scaling……Page 25
The role of experts vs. consumers……Page 26
Descriptive flavor analysis……Page 27
Descriptive texture analysis……Page 28
Consumption measures……Page 29
Environmental factors……Page 30
Learning and conditioning……Page 31
Expectations and contextual effects……Page 32
Social and cultural influences……Page 33
Psychological and emotional factors……Page 34
Designing the product……Page 36
Product optimization……Page 38
Quality vs. acceptability……Page 40
Retrospective……Page 41
References……Page 42
Contents……Page 49
Food quality attributes……Page 50
Intrinsic and extrinsic factors……Page 51
Stress hormones……Page 52
Polyunsaturated fatty acid cascades……Page 53
Enzymic browning……Page 54
Ontogeny……Page 56
Definition……Page 57
Relationship to market life……Page 59
Control of respiration rate……Page 60
Definition and importance……Page 61
Impact on quality……Page 62
Plant hormones……Page 64
Other control mechanisms……Page 67
Milk……Page 68
Eggs……Page 69
Muscle foods……Page 70
Glycogenolysis and glycolysis……Page 71
Postmortem stress and glycolysis……Page 72
ATP metabolism in postmortem muscle……Page 73
Definition and importance……Page 76
Resolution of rigor……Page 77
pH and quality……Page 78
Conclusions……Page 79
References……Page 80
Bibliography……Page 84
Introduction……Page 85
Aging of meat……Page 86
Polyphosphates……Page 87
Sulfites……Page 88
Nitrites……Page 89
Significance……Page 90
Case study……Page 91
Protein bioavailability……Page 92
Reactive lysine loss……Page 94
References……Page 95
Introduction……Page 98
Illustrative lipolysis……Page 99
Autoxidation……Page 100
Singlet oxygen oxidation……Page 101
Factors influencing lipid oxidation……Page 103
Minor components of major significance……Page 104
Interactions of major significance……Page 107
Detection and measurement……Page 108
Illustrative examples……Page 110
References……Page 111
Introduction……Page 113
Food microstructure……Page 114
Hydrolytic reactions……Page 115
Models of starch granules……Page 116
Gelatinization and gelation……Page 117
Role of amylopectin……Page 119
Water as a participant in gelatinization and retrogradation……Page 120
Associations between water and starch……Page 121
Water as a plasticizer……Page 122
Lipids……Page 123
Protein……Page 124
Additional applications……Page 125
Nonstarch polysaccharides……Page 126
Concluding remarks……Page 128
References……Page 129
Contents……Page 133
Driving forces affecting nutrient bioavailability……Page 134
Nature of the reaction……Page 135
Amino acid models……Page 137
Protein-carbohydrate models and food systems……Page 138
Influence of temperature……Page 142
Influence of water activity (Aw)……Page 143
Influence of the type of carbohydrate……Page 145
Influence of antioxidants and metal ions……Page 146
Nature of the reaction……Page 147
Influence of metal ions and antioxidants……Page 149
Nutritional effects……Page 150
Protein modification by thermal treatments……Page 151
Protein modification by alkali treatment……Page 152
Protein-polyphenol interactions……Page 153
Protein-carbohydrate interaction……Page 154
Protein-oxidized lipid interaction……Page 157
Detection of protein quality losses and quantification……Page 158
Fluorodinitrobenzene method……Page 159
Sodium borohydride reduction……Page 160
In vitro estimate of protein digestibility……Page 161
In vitro determination of enzymatically available amino acids……Page 163
Corrected chemical scores for essential amino acids……Page 165
True digestibility of proteins by rat balance methods……Page 167
Bioavailabilities by rat growth assay……Page 168
Net protein ratio……Page 169
Biological value and net protein utilization……Page 170
Conclusions……Page 171
References……Page 173
Introduction……Page 183
Anthocyanins and flavonoids……Page 184
Chlorophylls……Page 186
Myoglobin and hemoglobin……Page 187
Betalaines……Page 188
Reflectance……Page 189
Diffusion……Page 191
Principles of color measurement……Page 192
Color evaluation……Page 194
Colorimetric estimation of other quality parameters……Page 195
References……Page 197
Contents……Page 199
Introduction……Page 200
Bread……Page 201
Others……Page 204
Butter and margarine……Page 205
Cheese……Page 206
Ice cream……Page 207
Milk, fermented milks, and cream……Page 208
Eggs……Page 209
Fruits and berries……Page 210
Fresh……Page 211
Mechanical damage……Page 212
Processed……Page 214
Meat……Page 215
Fresh……Page 217
Frozen……Page 218
Intermediate moisture……Page 221
Meat products……Page 222
Fresh……Page 223
Frozen……Page 224
Mechanisms of deterioration……Page 226
Shellfish……Page 228
Vegetables……Page 230
Fresh……Page 231
Processed……Page 232
Mechanical damage……Page 233
Hard-to-cook defect in legumes……Page 234
Dispersions, emulsions, and colloidal systems……Page 236
Salad dressings……Page 237
Chocolate……Page 238
Sensory methods……Page 239
Instrumental methods……Page 240
Summary……Page 244
References……Page 246
Introduction……Page 252
Overview of the fundamental aspects of diffusion……Page 254
Physicochemical aspects of moisture migration……Page 256
Biopolymers……Page 261
Relaxation phenomena……Page 263
WLF kinetics……Page 264
Phase separations……Page 265
Water migration and bread staling……Page 266
Barrier films……Page 268
References……Page 271
Contents……Page 275
Product quality and environmental influences……Page 276
Glass……Page 278
Storage stability of packaged, moisture-sensitive food products……Page 280
Shelf life evaluation……Page 283
Shelf life simulation of a moisture-sensitive product……Page 285
Storage stability of packaged, oxygen-sensitive food products……Page 287
Silica-coated packaging material……Page 288
Active packaging……Page 291
Oxygen-absorbing systems……Page 292
Nonmetal chemical-complex scavengers……Page 293
Synthetic “heme” scavenger……Page 294
Product-package interactions and compatibility……Page 295
Morphology of polymer……Page 303
Concentration dependence of the transport process……Page 306
Presence of co-permeant……Page 307
Effect of relative humidity……Page 312
Temperature dependency……Page 315
Numerical consistency of permeability data……Page 321
Other factors affecting permeation……Page 325
Packaging geometry……Page 327
References……Page 330
Introduction……Page 336
General theory……Page 337
Shelf life……Page 342
Arrhenius kinetics……Page 343
The Q10 value……Page 347
Statistical determination of shelf life……Page 348
Shelf life at variable temperature……Page 351
An example……Page 353
Conclusions……Page 354
Bibliography……Page 355
Introduction……Page 357
Product dating……Page 358
Monitoring devices……Page 359
Monitor placement……Page 360
Integration concept……Page 361
Illustrative applications……Page 362
Temperature history……Page 363
Product quality correlation……Page 364
Temperature history……Page 366
Product quality correlation……Page 369
References……Page 371
Introduction……Page 372
Characteristics of perishable food quality……Page 375
Shelf life of perishable foods……Page 376
Monitoring food quality with time-temperature indicators……Page 377
Inventory management strategies for perishable foods……Page 378
Classic inventory depletion problem……Page 379
First-in first-out rationale……Page 380
Quality-based interpretation of shelf life……Page 381
Shortest remaining shelf life inventory issue policy……Page 382
SRSL issue policy and shelf life dating……Page 383
Distribution decision support systems for stockpile management……Page 384
References……Page 386
List of Abbreviations and Acronyms……Page 389
Introduction……Page 390
Technological basis of freezing……Page 391
Vegetables……Page 395
Storage stability of frozen vegetables……Page 396
Meats……Page 397
Fish……Page 398
References……Page 399
Introduction……Page 402
Deep-frozen and chilled food chain……Page 404
Production and packaging……Page 405
Central storage……Page 406
Specific product quality: the quality function……Page 407
Residence time distribution functions……Page 410
Temperature distribution functions……Page 412
Product quality at the end of the chain……Page 413
Summary……Page 418
References……Page 419
Controlled atmosphere storage……Page 421
Requirements and recommendations……Page 422
Modified atmosphere packaging……Page 426
Development of a mathematical model……Page 427
Influence of permeability ratio……Page 429
Influence of package design parameters……Page 430
Influence of temperature……Page 431
Dynamic behavior of gas concentrations inside a package……Page 432
Bibliography……Page 434
Contents……Page 437
Water activity, relative humidity, and pH……Page 438
Preservatives……Page 439
Hurdle technology……Page 440
Color changes……Page 441
Can corrosion……Page 442
Packaging for oxygen and moisture sensitivity……Page 443
Determinination of shelf life……Page 444
Bakery/cereal products……Page 445
Dehydrated fruits and vegetables……Page 447
Dehydrated dairy products……Page 448
Dry fish and fishery products……Page 449
Canned fruits and vegetables……Page 450
Ultrahigh temperature milk……Page 451
Novel foods……Page 452
Ohmic heating……Page 453
Microwave sterilization……Page 454
Antifungal/antibacterial agents……Page 455
References……Page 456
Introduction……Page 463
Background concepts……Page 464
Traveler’s diarrhea, gastroenteritis, and the foodborne problem: an overview……Page 466
Residues of drugs and chemicals deemed beneficial to food animal production and agriculture……Page 477
Chemical residues from food contact packaging……Page 480
Direct and indirect food additives……Page 481
Mycotoxins……Page 483
Botulism……Page 487
Potato sprout teratogen……Page 489
Inadvertent chemical contamination……Page 490
Intentional chemical adulteration/sabotage……Page 496
Conclusions……Page 497
Appendix A: A List of Relevant Food Safety Topics/Issues……Page 500
References……Page 501
Introduction: food is more than mere subsistence……Page 511
Age……Page 512
Neotraditionalism……Page 513
Cocooning……Page 514
Controlling time (through convenience)……Page 515
Selectivity……Page 516
Irradiation……Page 517
Biotechnology……Page 518
Market predictions……Page 519
References……Page 520