Technology of Reduced-Additive Foods

259 Pages·1993·4.66 MB·English

by  G. Mogensen (auth.)

Technology of Reduced-Additive Foods
Technology of
Reduced-Additive Foods
Edited by
JIM SMITH
Deputy Director and Technical Director
Prince Edward Island Food Technology Centre
Canada
SPRINGER-SCIENCE+BUSINESS MEDIA, B.V
© Springer Science+Business Media Dordrecht 1993
Originally published by Chapman & Hali in 1993
Softcover reprint of the hardcover 1s t edition 1993
Phototypeset in 10/12 pt Times New Roman by Intype, London
ISBN 978-1-4613-5881-7 ISBN 978-1-4615-2115-0 (eBook)
DOI 10.1007/978-1-4615-2115-0
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Preface
The food industry for many years reacted to consumer demand for more
appealing and convenient food products by using additives. More recently
the demands of consumers have grown to include still higher performance
products but with less additives. The industry has responded accordingly.
There are often significant scientific and technical obstacles to be overcome
to make a product with less additives. It is these technical challenges that
this book is intended to address.
The approach taken in this book is to examine specific aspects of the
industry where important contributions are being made to avoid or reduce
additive use or to create new, natural and more acceptable additives which
can replace the old ones. There is a tremendous amount of work underway
in this field and to cover it comprehensively would fill many volumes. This
volume addresses the areas where there has been a considerable amount
of recent activity and published results.
Chapter 1 covers starter cultures in dairy products, meat products and
bread. The author is Professor Gunnar Mogensen, the Director of
Research and Development for Chr. Hansen's Laboratorium, the fore
most suppliers of starter cultures in the world. He examines developments
in starter culture technology and illustrates ways in which starter cultures
are replacing traditional additives in foods.
Chapter 2 was contributed by Paul Whitehead and Nick Church, both
Senior Scientists with Leatherhead Food Research Association and Mal
colm Knight, formerly of Leatherhead Food Research Association and
now with Griffith Laboratories. They are at the forefront of meat research
and have provided a review on new animal-derived ingredients. This
includes meat surimi, fractionation of meat and blood and techniques for
production of new ingredients.
Chapter 3 addresses new marine-derived ingredients and was contri
buted by Torger Bprresen of the Fiskeriministeriets Forspgslaboratorium
in Denmark. The characteristics of marine foods and specific marine
derived compounds are addressed.
In Chapter 4, Philip Voysey and John Hammond of the Flour Milling
and Baking Research Association in Chorleywood, England cover
reduced-additive breadmaking technology. The two major areas of devel
opment in this area are bread improvers and antimicrobial additives.
Novel food packaging is reviewed in chapter 5 by Michael Rooney,
VI TECHNOLOGY OF REDUCED-ADDITIVE FOODS
Principal Research Scientist with CSIRO Food Research Laboratory in
Australia. The scope for avoidance of additives is covered first, followed
by properties of packaging materials and packaging processes.
Chapter 6 on antimicrobial preservative-reduced foods by the editor,
Jim Smith of the Prince Edward Island Food Technology Centre in
Canada, addresses the control of microorganisms in foods and various
strategies for producing preservative-reduced or preservative-free foods.
This includes evaluating the processing environment, processing methods
and the use of various alternative preservatives.
Nazmul Haq of the Department of Biology, University of Southampton,
England (and until recently the Director of the International Centre for
Underutilised Crops at the University of London) has reviewed new plant
derived ingredients in chapter 7. A wide variety of ingredient plants and
food plants are identified. These plants will be invaluable over the years
ahead as resources in their own right and as genetic sources for new
varieties.
Food from supplement-fed animals is reviewed in chapter 8 by Cameron
Faustman of the Department of Animal Science at the University of
Connecticut, USA. The use of feed supplements is a growing area of
research for improvement of the quality of meat. Supplementation with
vitamin E, carotenoids and vitamin C is addressed. Cholesterol reduction,
alteration of fatty acid profiles and competitive exclusion are also covered.
Chapter 9 by Creina Stockley (Information Manager), Nigel Sneyd
(Manager, Extension) and Terry Lee (Director) of the Australian Wine
Research Institute reviews reduced-additive brewing and winemaking.
Antimicrobial agents and antioxidant agents are the two major concerns
facing the industry and these are covered with particular emphasis on
reducing the use of sulphur dioxide.
My thanks are extended to the authors for their contributions and for
their hard work in helping to complete the book within the required
schedule.
Finally, I would like to thank my wife Valerie and children Jemma,
Graeme and Calum for helping me to keep things in perspective!
J.S.
Contributors
Dr Torger B0rresen Technological Laboratory, Ministry of
Fisheries, Technical University, Building
221, DK-2800 Lyngby, Denmark
Mr P. Nick Church Food Technology Section, Leatherhead
Food Research Association, Leatherhead,
England, KT22 7RY
Dr Cameron Faustman Department of Animal Science, University
of Connecticut, College of Agriculture
and Natural Resources, Box U-40, Room
214, 3636 Horsebarn Road Extension,
Storrs, CT 06269-4040, USA
Mr John C. Hammond Flour Milling and Baking Research
Association, Chorleywood,
Hertfordshire, England, WD3 5SH
Dr Nazmul Haq Department of Biology, School of
Biological Sciences, University of
Southampton, Basset Crescent East,
Southampton, England, S09 3TU
Dr Malcolm K. Knight Griffith Laboratories (UK) Ltd,
Somercotes, Derbyshire, England, DES
4NN
Dr Terry H. Lee The Australian Wine Research Institute,
Waite Road, Urrbrae, South Australia
(Postal address PO Box 197, Glen
Osmond, SA 5064, Australia)
Professor Gunnar Mogensen Chr. Hansen's Laboratorium, 10-12 BjZlge
Alle, PO Box 407, DK-2970 HjZlrsholm,
Denmark
Mr Michael L. Rooney CSIRO Food Research Laboratory, 39-51
Delhi Road (Gate 1), PO Box 52, North
Ryde, New South Wales, NSW 2113,
Australia
Vlll TECHNOLOGY OF REDUCED-ADDITIVE FOODS
Dr Jim Smith Prince Edward Island Food Technology
Centre, PO Box 2000, Charlottetown,
Prince Edward Island, Canada, CIA 7N8
Mr T. Nigel Sneyd The Australian Wine Research Institute,
Waite Road, Urrbrae, South Australia
(Postal address PO Box 197, Glen
Osmond, SA 5064, Australia)
Ms Creina S. Stockley The Australian Wine Research Institute,
Waite Road, Urrbrae, South Australia
(Postal address PO Box 197, Glen
Osmond, SA 5064, Australia)
Dr Philip A. Voysey Flour Milling and Baking Research
Association, Chorleywood,
Hertfordshire, England, WD3 5SH
Mr Paul A. Whitehead Food Technology Section, Leatherhead
Food Research Association, Leatherhead,
England, KT22 7RY
Contents
1 Starter cultures 1
G. MOGENSEN
1.1 Introduction 1
1.2 Dairy products 1
1.2.1 Additives used in dairy products 1
1.2.2 Starter cultures for dairy products 3
1.2.3 Starters as substitutes for additives 3
1.2.4 Future aspects 10
1.3 Meat products 10
1.3.1 Additives used in fermented meat products 10
1.3.2 Starter cultures for meat products 12
1.3.3 Starter cultures as substitutes for meat additives 13
1.3.4 Future aspects 15
1.4 Bread products 15
1.4.1 Additives used in wheat bread products 15
1.4.2 Additives used in rye bread products 17
1.4.3 Microbiology applied in bread production 17
1.4.4 Starter cultures as substitutes for bread additives 18
1.4.5 Future aspects 20
1.5 Genetic stability of lactic acid bacteria 20
1.6 Possibilities in classical and modern biotechnology 21
References 22
2 New animal-derived ingredients 26
P.A. WHITEHEAD, P.N. CHURCH and M.K. KNIGHT
2.1 Introduction 26
2.2 Mechanical upgrading of underutilised carcass meat 28
2.3 Surimi 31
2.3.1 Surimi from fish 31
2.3.2 Red meat and poultry surimi 33
2.4 Upgrading of meats using fractionation techniques 40
2.5 Ingredients from blood 47
2.6 Potential techniques for the production of animal-derived ingredients 49
2.61 Ultrafiltration 49
2.6.2 Membrane and membraneless osmosis 50
2.6.3 Solvent extraction 51
2.6.4 Supercritical extraction 51
2.6.5 Enzyme modification 52
2.6.6 Spray drying 54
2.6.7 Fluidised-bed drying 54
2.6.8 Thermoplastic extrusion 55
2.7 Conclusions 55
References 56
X TECHNOLOGY OF REDUCED-ADDITIVE FOODS
3 New marine-derived ingredients 60
T. B0RRESEN
3.1 Introduction 60
3.2 Characteristics of marine foods 60
3.2.1 Fresh fish 61
3.2.2 Preserved fish 62
3.2.3 Fermentation 62
3.2.4 The basis for new marine-derived ingredients 63
3.3 Specific marine-derived compounds 63
3.3.1 Examples of potential new marine ingredients or additives 64
3.3.2 Marine-derived ingredients as an integral part of the food 67
3.4 Additive or ingredient? 75
References 76
4 Reduced-additive breadmaking technology 80
P.A. VOYSEY and J.e. HAMMOND
4.1 Introduction 80
4.2 Bread improvers 80
4.2.1 Effect of oxygen on bread production 82
4.2.2 Wholemeal bread 85
4.2.3 Other breads 86
4.2.4 Conclusion 86
4.3 Antimicrobial additives 86
4.3.1 Use of preservatives to prevent rope 87
4.3.2 Propionic acid and acetic acid as bread preservatives 89
4.3.3 Future prospects 93
References 94
5 Novel food packaging 95
M.L. ROONEY
5.1 Introduction 95
5.2 Scope for avoidance of additives 95
5.2.1 Food degradation processes 95
5.2.2 Characteristic needs of foods 97
5.3 Properties of packaging materials 100
5.4 Packaging processes 101
5.4.1 Gas atmosphere treatments 101
5.4.2 Thermal treatments 105
5.4.3 Active packaging 109
5.5 Future opportunities 117
5.6 Technological capacity to take up opportunities 118
References 119
6 Antimicrobial preservative-reduced foods 123
J. SMITH
6.1 Introduction 123
6.2 Control of microorganisms in foods 124
6.2.1 Antimicrobial preservatives in foods 125
6.2.2 Hurdle concept 126
6.2.3 Formulations 126
6.2.4 Processing environment 127
6.2.5 Processing methods 129
6.2.6 Packaging methods 131
6.3 Nitrite alternatives 131
CONTENTS Xl
6.4 Sulphite alternatives 132
6.5 Low-sodium products 133
6.7 Lactic acid bacteria and their products as preservatives 133
6.8 Alternative preservatives 136
References 136
Further reading 138
7 New plant-derived ingredients 139
N.RAQ
7.1 Introduction 139
7.2 High protein species 140
7.3 Fruits and nuts 143
7.4 Culinary herbs and spices 150
7.5 Essential oils 153
7.6 Beverages and drinks 155
7.7 Sugars and sweeteners 156
7.8 Gums and starches 157
7.9 New technology 157
7.10 Conclusion 158
References 158
Further reading 159
8 Food from supplement-fed animals 160
C. FAUSTMAN
8.1 Introduction 160
8.2 Vitamin E supplementation 161
8.2.1 Forms of vitamin E 161
8.2.2 Vitamin E absorption 162
8.2.3 Distribution of vitamin E within muscle 163
8.2.4 Vitamin E and reduced lipid oxidation in muscle foods and milk 165
8.2.5 Vitamin E supplementation and improved oxymyoglobin stability 168
8.2.6 Effective antioxidant concentration of vitamin E in muscle foods 170
8.2.7 Additional potential benefits of vitamin E to muscle foods 171
8.2.8 Interaction between vitamin E and other nutrients in foods 172
8.2.9 Cholesterol oxide formation and vitamin E 173
8.2.10 Exogenous addition of vitamin E to meat products 173
8.2.11 Potential for vitamin E toxicity in meat-producing animals 173
8.3 Carotenoids 174
8.3.1 Introduction 174
8.3.2 Carotenoid supplementation in fish - husbandry 174
8.3.3 Carotenoid supplementation in fish - food science concerns 177
8.3.4 Carotenoid supplementation in poultry 178
8.4 Vitamin C 179
8.5 Cholesterol reduction 181
8.6 Alteration of fatty acid profile 181
8.7 Competitive exclusion 184
8.8 Summary 186
References 187
9 Reduced-additive brewing and winemaking 195
C.S. STOCKLEY, T.N. SNEYD and T.R. LEE
9.1 Introduction: quality is a perception rather than a measurable parameter 195
9.1.1 Winemaking 196
9.1.2 Brewing 199
9.1.3 Definition of an additive 200