Technology of Reduced-Additive Foods

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 1 st 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 Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries conceming reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication data available ac Printed on permanent acid-free text paper, manufactured in accordance with the proposed ANSIINISO Z 39.48-199X and ANSI Z 39.48-1984

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 foremost 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 Malcolm 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 contributed by Torger Bprresen of the Fiskeriministeriets Forspgslaboratorium in Denmark. The characteristics of marine foods and specific marinederived 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 development 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 plantderived 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 Mr P. Nick Church Dr Cameron Faustman Mr John C. Hammond Dr Nazmul Haq Dr Malcolm K. Knight Dr Terry H. Lee Technological Laboratory, Ministry of Fisheries, Technical University, Building 221, DK-2800 Lyngby, Denmark Food Technology Section, Leatherhead Food Research Association, Leatherhead, England, KT22 7RY 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 Flour Milling and Baking Research Association, Chorleywood, Hertfordshire, England, WD3 5SH Department of Biology, School of Biological Sciences, University of Southampton, Basset Crescent East, Southampton, England, S09 3TU Griffith Laboratories (UK) Ltd, Somercotes, Derbyshire, England, DES 4NN 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 Mr T. Nigel Sneyd Ms Creina S. Stockley Dr Philip A. Voysey Mr Paul A. Whitehead Prince Edward Island Food Technology Centre, PO Box 2000, Charlottetown, Prince Edward Island, Canada, CIA 7N8 The Australian Wine Research Institute, Waite Road, Urrbrae, South Australia (Postal address PO Box 197, Glen Osmond, SA 5064, Australia) The Australian Wine Research Institute, Waite Road, Urrbrae, South Australia (Postal address PO Box 197, Glen Osmond, SA 5064, Australia) Flour Milling and Baking Research Association, Chorleywood, Hertfordshire, England, WD3 5SH 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 6.5 Low-sodium products 6.7 Lactic acid bacteria and their products as preservatives 6.8 Alternative preservatives References Further reading 7 New plant-derived ingredients N.RAQ 7.1 Introduction 7.2 High protein species 7.3 Fruits and nuts 7.4 Culinary herbs and spices 7.5 Essential oils 7.6 Beverages and drinks 7.7 Sugars and sweeteners 7.8 Gums and starches 7.9 New technology 7.10 Conclusion References Further reading 132 133 133 136 136 138 139 139 140 143 150 153 155 156 157 157 158 158 159 8 Food from supplement-fed animals 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 200 160

XlI TECHNOLOGY OF REDUCED-ADDITIVE FOODS 9.2 Antimicrobial agents 202 9.2.1 Microbial spoilage in brewing 203 9.2.2 Microbial spoilage in winemaking 203 9.2.3 Addition of sulphur dioxide in winemaking 203 9.2.4 Alternative additives to sulphur dioxide in winemaking 211 9.2.5 Technological methods to reduce the amount of sulphur dioxide added 214 9.2.6 Use of nisin in brewing 217 9.3 Antioxidants 221 9.3.1 Oxidation in brewing 221 9.3.2 Oxidation in winemaking 223 References 231 Further reading 237 Index 239