Food Storage Stability

Food Storage Stability......Page 2
The Editors......Page 4
Contributors......Page 6
Preface......Page 8
Acknowledgments......Page 10
Contents......Page 11
Contents......Page 13
Intrinsic vs. extrinsic factors affecting food quality......Page 14
Dimensions of sensory experience......Page 16
Taste......Page 17
Smell......Page 19
Vision......Page 21
Kinesthesis and somesthesis......Page 22
Sensory thresholds......Page 24
Suprathreshold scaling......Page 26
The role of experts vs. consumers......Page 27
Descriptive flavor analysis......Page 28
Descriptive texture analysis......Page 29
Consumption measures......Page 30
Environmental factors......Page 31
Learning and conditioning......Page 32
Expectations and contextual effects......Page 33
Social and cultural influences......Page 34
Psychological and emotional factors......Page 35
Designing the product......Page 37
Product optimization......Page 39
Quality vs. acceptability......Page 41
Retrospective......Page 42
References......Page 43
Contents......Page 50
Food quality attributes......Page 51
Intrinsic and extrinsic factors......Page 52
Stress hormones......Page 53
Polyunsaturated fatty acid cascades......Page 54
Enzymic browning......Page 55
Ontogeny......Page 57
Definition......Page 58
Relationship to market life......Page 60
Control of respiration rate......Page 61
Definition and importance......Page 62
Impact on quality......Page 63
Plant hormones......Page 65
Other control mechanisms......Page 68
Milk......Page 69
Eggs......Page 70
Muscle foods......Page 71
Glycogenolysis and glycolysis......Page 72
Postmortem stress and glycolysis......Page 73
ATP metabolism in postmortem muscle......Page 74
Definition and importance......Page 77
Resolution of rigor......Page 78
pH and quality......Page 79
Conclusions......Page 80
References......Page 81
Bibliography......Page 85
Introduction......Page 86
Aging of meat......Page 87
Polyphosphates......Page 88
Sulfites......Page 89
Nitrites......Page 90
Significance......Page 91
Case study......Page 92
Protein bioavailability......Page 93
Reactive lysine loss......Page 95
References......Page 96
Introduction......Page 99
Illustrative lipolysis......Page 100
Autoxidation......Page 101
Singlet oxygen oxidation......Page 102
Factors influencing lipid oxidation......Page 104
Minor components of major significance......Page 105
Interactions of major significance......Page 108
Detection and measurement......Page 109
Illustrative examples......Page 111
References......Page 112
Introduction......Page 114
Food microstructure......Page 115
Hydrolytic reactions......Page 116
Models of starch granules......Page 117
Gelatinization and gelation......Page 118
Role of amylopectin......Page 120
Water as a participant in gelatinization and retrogradation......Page 121
Associations between water and starch......Page 122
Water as a plasticizer......Page 123
Lipids......Page 124
Protein......Page 125
Additional applications......Page 126
Nonstarch polysaccharides......Page 127
Concluding remarks......Page 129
References......Page 130
Contents......Page 134
Driving forces affecting nutrient bioavailability......Page 135
Nature of the reaction......Page 136
Amino acid models......Page 138
Protein-carbohydrate models and food systems......Page 139
Influence of temperature......Page 143
Influence of water activity (Aw)......Page 144
Influence of the type of carbohydrate......Page 146
Influence of antioxidants and metal ions......Page 147
Nature of the reaction......Page 148
Influence of metal ions and antioxidants......Page 150
Nutritional effects......Page 151
Protein modification by thermal treatments......Page 152
Protein modification by alkali treatment......Page 153
Protein-polyphenol interactions......Page 154
Protein-carbohydrate interaction......Page 155
Protein-oxidized lipid interaction......Page 158
Detection of protein quality losses and quantification......Page 159
Fluorodinitrobenzene method......Page 160
Sodium borohydride reduction......Page 161
In vitro estimate of protein digestibility......Page 162
In vitro determination of enzymatically available amino acids......Page 164
Corrected chemical scores for essential amino acids......Page 166
True digestibility of proteins by rat balance methods......Page 168
Bioavailabilities by rat growth assay......Page 169
Net protein ratio......Page 170
Biological value and net protein utilization......Page 171
Conclusions......Page 172
References......Page 174
Introduction......Page 184
Anthocyanins and flavonoids......Page 185
Chlorophylls......Page 187
Myoglobin and hemoglobin......Page 188
Betalaines......Page 189
Reflectance......Page 190
Diffusion......Page 192
Principles of color measurement......Page 193
Color evaluation......Page 195
Colorimetric estimation of other quality parameters......Page 196
References......Page 198
Contents......Page 200
Introduction......Page 201
Bread......Page 202
Others......Page 205
Butter and margarine......Page 206
Cheese......Page 207
Ice cream......Page 208
Milk, fermented milks, and cream......Page 209
Eggs......Page 210
Fruits and berries......Page 211
Fresh......Page 212
Mechanical damage......Page 213
Processed......Page 215
Meat......Page 216
Fresh......Page 218
Frozen......Page 219
Intermediate moisture......Page 222
Meat products......Page 223
Fresh......Page 224
Frozen......Page 225
Mechanisms of deterioration......Page 227
Shellfish......Page 229
Vegetables......Page 231
Fresh......Page 232
Processed......Page 233
Mechanical damage......Page 234
Hard-to-cook defect in legumes......Page 235
Dispersions, emulsions, and colloidal systems......Page 237
Salad dressings......Page 238
Chocolate......Page 239
Sensory methods......Page 240
Instrumental methods......Page 241
Summary......Page 245
References......Page 247
Introduction......Page 253
Overview of the fundamental aspects of diffusion......Page 255
Physicochemical aspects of moisture migration......Page 257
Biopolymers......Page 262
Relaxation phenomena......Page 264
WLF kinetics......Page 265
Phase separations......Page 266
Water migration and bread staling......Page 267
Barrier films......Page 269
References......Page 272
Contents......Page 276
Product quality and environmental influences......Page 277
Glass......Page 279
Storage stability of packaged, moisture-sensitive food products......Page 281
Shelf life evaluation......Page 284
Shelf life simulation of a moisture-sensitive product......Page 286
Storage stability of packaged, oxygen-sensitive food products......Page 288
Silica-coated packaging material......Page 289
Active packaging......Page 292
Oxygen-absorbing systems......Page 293
Nonmetal chemical-complex scavengers......Page 294
Synthetic “heme” scavenger......Page 295
Product-package interactions and compatibility......Page 296
Morphology of polymer......Page 304
Concentration dependence of the transport process......Page 307
Presence of co-permeant......Page 308
Effect of relative humidity......Page 313
Temperature dependency......Page 316
Numerical consistency of permeability data......Page 322
Other factors affecting permeation......Page 326
Packaging geometry......Page 328
References......Page 331
Introduction......Page 337
General theory......Page 338
Shelf life......Page 343
Arrhenius kinetics......Page 344
The Q10 value......Page 348
Statistical determination of shelf life......Page 349
Shelf life at variable temperature......Page 352
An example......Page 354
Conclusions......Page 355
Bibliography......Page 356
Introduction......Page 358
Product dating......Page 359
Monitoring devices......Page 360
Monitor placement......Page 361
Integration concept......Page 362
Illustrative applications......Page 363
Temperature history......Page 364
Product quality correlation......Page 365
Temperature history......Page 367
Product quality correlation......Page 370
References......Page 372
Introduction......Page 373
Characteristics of perishable food quality......Page 376
Shelf life of perishable foods......Page 377
Monitoring food quality with time-temperature indicators......Page 378
Inventory management strategies for perishable foods......Page 379
Classic inventory depletion problem......Page 380
First-in first-out rationale......Page 381
Quality-based interpretation of shelf life......Page 382
Shortest remaining shelf life inventory issue policy......Page 383
SRSL issue policy and shelf life dating......Page 384
Distribution decision support systems for stockpile management......Page 385
References......Page 387
List of Abbreviations and Acronyms......Page 390
Introduction......Page 391
Technological basis of freezing......Page 392
Vegetables......Page 396
Storage stability of frozen vegetables......Page 397
Meats......Page 398
Fish......Page 399
References......Page 400
Introduction......Page 403
Deep-frozen and chilled food chain......Page 405
Production and packaging......Page 406
Central storage......Page 407
Specific product quality: the quality function......Page 408
Residence time distribution functions......Page 411
Temperature distribution functions......Page 413
Product quality at the end of the chain......Page 414
Summary......Page 419
References......Page 420
Controlled atmosphere storage......Page 422
Requirements and recommendations......Page 423
Modified atmosphere packaging......Page 427
Development of a mathematical model......Page 428
Influence of permeability ratio......Page 430
Influence of package design parameters......Page 431
Influence of temperature......Page 432
Dynamic behavior of gas concentrations inside a package......Page 433
Bibliography......Page 435
Contents......Page 438
Water activity, relative humidity, and pH......Page 439
Preservatives......Page 440
Hurdle technology......Page 441
Color changes......Page 442
Can corrosion......Page 443
Packaging for oxygen and moisture sensitivity......Page 444
Determinination of shelf life......Page 445
Bakery/cereal products......Page 446
Dehydrated fruits and vegetables......Page 448
Dehydrated dairy products......Page 449
Dry fish and fishery products......Page 450
Canned fruits and vegetables......Page 451
Ultrahigh temperature milk......Page 452
Novel foods......Page 453
Ohmic heating......Page 454
Microwave sterilization......Page 455
Antifungal/antibacterial agents......Page 456
References......Page 457
Introduction......Page 464
Background concepts......Page 465
Traveler’s diarrhea, gastroenteritis, and the foodborne problem: an overview......Page 467
Residues of drugs and chemicals deemed beneficial to food animal production and agriculture......Page 478
Chemical residues from food contact packaging......Page 481
Direct and indirect food additives......Page 482
Mycotoxins......Page 484
Botulism......Page 488
Potato sprout teratogen......Page 490
Inadvertent chemical contamination......Page 491
Intentional chemical adulteration/sabotage......Page 497
Conclusions......Page 498
Appendix A: A List of Relevant Food Safety Topics/Issues......Page 501
References......Page 502
Introduction: food is more than mere subsistence......Page 512
Age......Page 513
Neotraditionalism......Page 514
Cocooning......Page 515
Controlling time (through convenience)......Page 516
Selectivity......Page 517
Irradiation......Page 518
Biotechnology......Page 519
Market predictions......Page 520
References......Page 521