Food shelf life stability : chemical, biochemical and microbiological changes

368 Pages·2000·3.095 MB·English

by  N A M Eskin, David S Robinson

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
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Forthcoming Titles:
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© 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
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© 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