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vitamins

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vitamins

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  1. Food Preservation Chapter 13

  2. Heat Treatments 1. Blanching – Heat to deactivate enzymes 2. Pasteurization – Heat to kill pathogenic bacteria 3. Sterilization – Heat to kill all bacteria and other organisms

  3. Low Temperature 1. Refrigeration - < 40° F 2. Freezing - 0° F

  4. Lowering Water Activity 1. Dehydration 2. Concentration 3. Salt 4. Addition of Sugar

  5. Chemical Preservation

  6. Food Additives Food additives are any substitute that becomes part of a food product either directly or indirectly during processing, storing or packaging.

  7. Regulations on Food Additives 1. The Food and Drug Administration 2. 1938 Food Drug and Cosmetic Act 3. 1958 and 1960 Amendments 1. Delaney Clause

  8. 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

  9. 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 1. 2. 3. 4. 5. 6.

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. Other Methods of Preservation

  16. Controlled or Modified Atmosphere Storage and Packaging 1. Modified Atmosphere (MA) Nitrogen CO2 2. Controlled Atmosphere (CA) Vacuum Packaging Shrink Wrapping 1. 2. 1. 2.

  17. Irradiation 1. Pasteurization 2. Sterilization

  18. Irradiation  kGy  Food approved in the US  Pork  Chicken  Beef  Fruits and Vegetables  Grain  Many other foods approved in other countries

  19. Irradiation Source -

  20. Irradiated Beef Patties

  21. Purpose To evaluate ordor, flavor, texture, and overall acceptability of irradiated ground beef patties stored over a six-week period

  22. 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

  23. Overall acceptability of irradiated ground beef patties 0 1 3 5 7 Dose (kGy) Weeks 0 1 2 3 4 5 6 6.3 6.6 6.0 6.4 6.3 6.2 6.1 6.2 6.6 6.3 5.7 6.2 5.8 6.4 5.9 5.5 5.9 5.3 5.7 6.2 5.4 6.0 5.1 5.9 6.5 6.8 6.0 6.7 6.3 6.2 6.2 6.3 6.0 6.3 6.6 1 (=dislike 9 (=like)

  24. Irradiated Strawberries

  25. Materials and Methods Fruit were irradiated at doses of 0, 0.25, 0.5, 0.75 and 1 Stored for periods of 0, 1, 3, 5, and 7 days at 2oC

  26. Results Ascorbic Acid Ascorbic Acid 38 0kGy 1 kGy 36  m / g fresh weight 34 32 30 28 26 24 0 2 4 6 Day

  27. Results DHA Dehydroascorbic acid 14 0 kGy 1kGy 12 10  m/g fresh weight 8 6 4 2 0 0 2 4 6 Day

  28. Irradiated Strawberries

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