Food Preservation Chapter 13
Heat Treatments Blanching – Heat to deactivate enzymes Pasteurization – Heat to kill pathogenic bacteria Sterilization – Heat to kill all bacteria and other organisms
Refrigeration - < 40° F Freezing - 0° F Low Temperature Refrigeration - < 40° F Freezing - 0° F
Lowering Water Activity Dehydration Concentration Salt Addition of Sugar
Chemical Preservation
Food Additives Food additives are any substitute that becomes part of a food product either directly or indirectly during processing, storing or packaging.
Regulations on Food Additives The Food and Drug Administration 1938 Food Drug and Cosmetic Act 1958 and 1960 Amendments Delaney Clause
GRAS Generally Recognized As Safe First established 700 placed on the list without going through testing Now those substances are being reevaluated Foods have been removed
What It Takes to Become A Food Additive Prove additive is effective Prove additive can be detected and measured in final products Study the effects of the substance on animals (in large doses) Submit results to validate the findings Schedule a public hearing FDA approves or rejects
Functions of Food Additives 1. Preservatives – Keep food fresh and reduce spoilage. Control bacteria, mold, fungi, and yeast. Benzoates BHT, BHA (antioxidants) Calcium Propionate (inhibits molds) Sodium Bisulfate Sodium Nitrate
Functions of Food Additives 2. Processing Aids – Improve consistency, add stability, aid oil and water mixtures, and retain moisture Gums (Algin, Carrageenan, Xanthan) Aluminum Calcium Silicate Benzoyol Peroxide
Functions of Food Additives 3. Nutrients – Maintain or improve the nutritional quality of food. Alpha- tocopherol Ascorbic Acid Biotin Beta Carotene Calcium Pantothenate Folic Acid
Functions of Food Additives 4. Flavors – Complement, magnify or modify the taste of aroma of a food Aspartame Corn Syrup Ethyl Vanillin Mannitol Monosodium Glutamate
Functions of Food Additives 5. Colors –Give foods a desired, appetizing or characteristic color. Carmel Beta-apo-8-Carotenal (Orange) Citrus Red FD&C Blue No 1 FD&C Red No 3 FD&C Yellow No 5
Other Methods of Preservation
Controlled or Modified Atmosphere Storage and Packaging Modified Atmosphere (MA) Nitrogen CO2 Controlled Atmosphere (CA) Vacuum Packaging Shrink Wrapping
Pasteurization Sterilization Irradiation Pasteurization Sterilization
Irradiation kGy Food approved in the US Pork Chicken Beef Fruits and Vegetables Grain Many other foods approved in other countries
Irradiation Source -
Irradiated Beef Patties
Purpose To evaluate ordor, flavor, texture, and overall acceptability of irradiated ground beef patties stored over a six-week period
300-2.8 oz patties were blast frozen Packed 20 patties per Cryovac bag Vacuum sealed Placed in a corrugated box and packed in dry ice Irradiated in Florida Dosimeter placed inside boxes Stored at –18°C Sampled weekly for 6 weeks
Overall acceptability of irradiated ground beef patties 0 1 3 5 7 Dose (kGy) Weeks 0 6.3 5.9 6.5 6.8 6.0 1 6.6 6.7 6.3 6.2 6.2 2 6.0 6.3 6.0 6.3 6.6 3 6.4 6.3 6.2 6.1 6.2 4 6.6 6.3 5.7 6.2 5.8 5 6.4 5.9 5.5 5.9 5.3 6 5.7 6.2 5.4 6.0 5.1 1 (=dislike 9 (=like)
Irradiated Strawberries
Materials and Methods Fruit were irradiated at doses of Stored for periods of 0, 1, 3, 5, and 7 days at 2oC
Results Ascorbic Acid
Results DHA
Irradiated Strawberries