ORGANIC ACIDS and FOOD PRESERVATION Maria M.Theron J.F.Rykers Lues R-COOH (CRC CRC Press Taylor Francis Group
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Contents List of Figures .xiii Preface... ...xvii Acknowledgments Author biographies. -.xxj Chapter 1 Introduction 1 11 The evolution of preservation with organic acids:From stone oX6an 1 1.1.2 Toward preservative-free food....... 1.2 Unrivaled advantages.... 13 Economic implications:"Safer food,better business".....3 1.4 Legislative issues in food production.....6 1.5 Problems in an"organic world"...... 7 1.5.1 Nutrition and consumer perceptions 9 152 Pesticides.. 15.3 Mvcotoxins. 10 15A Food safety control measures 0 155 Seeking alte 0 1.6 Ne 1.6.1 and merging pathogens nt 1.6.2 odstuffs implicated 1.6.3 Laboratory methodologies. 1.6.4 Epidemiology... 1.6.5 A review of emerging organisms.. 1.6.5.1 Bacteria. 1.6.52 Fungi.. .14 1.6.5.3 Viruses 15 1.6.5.4 Protozoa. 15 References .15
v Contents List of Figures ................................................................................................. xiii List of Tables .....................................................................................................xv Preface............................................................................................................. xvii Acknowledgments ..........................................................................................xix Author biographies.........................................................................................xxi Chapter 1 Introduction ................................................................................. 1 1.1 The evolution of preservation with organic acids: From stone age to space age........................................................................................ 1 1.1.1 More than a century of preservation with organic acids............................................................................... 1 1.1.2 Toward preservative-free food ................................................ 2 1.2 Unrivaled advantages ............................................................................. 3 1.3 Economic implications: “Safer food, better business” ....................... 3 1.4 Legislative issues in food production................................................... 6 1.5 Problems in an “organic world” ............................................................ 7 1.5.1 Nutrition and consumer perceptions ..................................... 9 1.5.2 Pesticides..................................................................................... 9 1.5.3 Mycotoxins................................................................................ 10 1.5.4 Food safety control measures ................................................ 10 1.5.5 Seeking alternatives ................................................................ 10 1.6 New and emerging pathogens ............................................................ 11 1.6.1 Introduction.............................................................................. 11 1.6.2 Foodstuffs implicated ............................................................. 11 1.6.3 Laboratory methodologies ..................................................... 12 1.6.4 Epidemiology ........................................................................... 12 1.6.5 A review of emerging organisms.......................................... 13 1.6.5.1 Bacteria ..................................................................... 13 1.6.5.2 Fungi......................................................................... 14 1.6.5.3 Viruses...................................................................... 15 1.6.5.4 Protozoa.................................................................... 15 References ......................................................................................................... 15
Contents Chapter2 Nature and composition of organic acids 1 2 eneral racterization ...... Structural description. An overview of individual organic acids and their applications. 2.3.1 Acetic acid. .25 23.2 Ascorbic acid .26 23.3 Benzoic acid. .20 2.3.4 Cinnamic acid 28 )35 Citric acid. 236 Formic acid 20 027 Fumaric acid 21 22只 Gluconic acid 39 239 2.3.10 231 acid Propionic acid 2.3.12 Sorbic acic 2.3.13 Succinic acic 39 2.3.14 Tartaric acid .39 2.3.15 Other acids.. …40 2.4 General applications. .41 25 Food products naturally containing organic acids. .42 251 Fruit 47 252 .43 2.5.3 Wine and vinegar 43 254 44 4☑ Bakery products 25.9 Honey. AA References. .44 Chapter 3 Application of organic acids in food preservation.. 57 3.1 Introduction. .5 3.2 Foodstuffs. 3.2.1Mea 51 2)11 Cured meat .52 3.2.12 Poultry .52 3213 Seafood. 2 2)) Acidic foods 323 and vegetables ruit Salad 3.2.7 Vegetables .54
vi Contents Chapter Nature and composition of organic acids 2 ............................ 21 2.1 General characterization ...................................................................... 21 2.2 Structural description ........................................................................... 23 2.3 An overview of individual organic acids and their applications ................................................................................... 25 2.3.1 Acetic acid................................................................................. 25 2.3.2 Ascorbic acid ............................................................................ 26 2.3.3 Benzoic acid.............................................................................. 26 2.3.4 Cinnamic acid .......................................................................... 28 2.3.5 Citric acid.................................................................................. 29 2.3.6 Formic acid ............................................................................... 30 2.3.7 Fumaric acid............................................................................. 31 2.3.8 Gluconic acid............................................................................ 32 2.3.9 Lactic acid ................................................................................. 33 2.3.10 Malic acid.................................................................................. 35 2.3.11 Propionic acid........................................................................... 36 2.3.12 Sorbic acid................................................................................. 37 2.3.13 Succinic acid ............................................................................. 39 2.3.14 Tartaric acid.............................................................................. 39 2.3.15 Other acids................................................................................ 40 2.4 General applications.............................................................................. 41 2.5 Food products naturally containing organic acids........................... 42 2.5.1 Fruit ........................................................................................... 42 2.5.2 Juices.......................................................................................... 43 2.5.3 Wine and vinegar.................................................................... 43 2.5.4 Dairy.......................................................................................... 44 2.5.5 Coffee......................................................................................... 44 2.5.6 Bakery products....................................................................... 44 2.5.7 Honey ........................................................................................ 44 References ......................................................................................................... 44 Chapter Application of organic acids in food preservation 3 ............ 51 3.1 Introduction............................................................................................ 51 3.2 Foodstuffs ............................................................................................... 51 3.2.1 Meat ........................................................................................... 51 3.2.1.1 Cured meat............................................................... 52 3.2.1.2 Poultry ...................................................................... 52 3.2.1.3 Seafood..................................................................... 52 3.2.2 Acidic foods.............................................................................. 53 3.2.3 Confectionery........................................................................... 53 3.2.4 Fruits and vegetables .............................................................. 53 3.2.5 Fruit juices................................................................................. 53 3.2.6 Salads......................................................................................... 54 3.2.7 Vegetables ................................................................................. 54
Contents vi 3.2.8 Dairy. 54 3.2.9 Soft drinks 3.2.10 Sport drinks .55 3211 Animal feed. 55 3.3 55 221 332 uum packaging 56 33 Me 334 Proces ed meats 58 3.3.5 Seafood. 59 3.3.6 Poultry. .59 3.3.7 Dipping/spraving .60 338 Acidified foods 60 3.4 Salts of organic acids. 60 341 Potassi m sorbate 61 243 ate 6 3.4.4 Other.. 35 Organic acid combinations .64 3.5.1 Combinations in general. .65 3.5.2 Salt combinations. .66 3.5.2.1 Possible adverse effects .66 252 Aromatic compounds. 67 354 Ethanol. 67 3.5.5 35.6 Emulsifiers 6 3.5.7 Spices 68 3.5.8 Liquid smoke 68 3.6 Considerations in the selection of organic acids.. .69 3.6.1 Sensory properties. .69 3.62 Color stability 69 262 Flavo 69 364 ss decontamination 70 3.6.5 Ch 0 3.7 Organi c acids s in antimicrobial I packaging. 70 3.7. Antimicrobial films 3.7.2 Active packaging.… .71 3.73 Edible films. .72 3.74 Modified atmosphere packaging(MAP) 73 3.8 Organic acids in animal feed preservation.. .73 381 The ess 72 3.8.2 c era 3.83 Chicke 75 3.8.4 In combination with heat treatment
Contents vii 3.2.8 Dairy.......................................................................................... 54 3.2.9 Soft drinks ................................................................................ 55 3.2.10 Sport drinks.............................................................................. 55 3.2.11 Animal feed.............................................................................. 55 3.3 Industrial applications .......................................................................... 55 3.3.1 Labeling..................................................................................... 55 3.3.2 Vacuum packaging.................................................................. 56 3.3.3 Meat ........................................................................................... 56 3.3.4 Processed meats....................................................................... 58 3.3.5 Seafood...................................................................................... 59 3.3.6 Poultry....................................................................................... 59 3.3.7 Dipping/spraying.................................................................... 60 3.3.8 Acidified foods......................................................................... 60 3.4 Salts of organic acids ............................................................................. 60 3.4.1 Potassium sorbate .................................................................... 61 3.4.2 Sodium benzoate ..................................................................... 63 3.4.3 Sodium lactate.......................................................................... 64 3.4.4 Other.......................................................................................... 64 3.5 Organic acid combinations .................................................................. 64 3.5.1 Combinations in general ........................................................ 65 3.5.2 Salt combinations..................................................................... 66 3.5.2.1 Possible adverse effects .......................................... 66 3.5.3 Aromatic compounds.............................................................. 67 3.5.4 Ethanol ...................................................................................... 67 3.5.5 Irradiation................................................................................. 67 3.5.6 Emulsifiers ................................................................................ 68 3.5.7 Spices ......................................................................................... 68 3.5.8 Liquid smoke............................................................................ 68 3.6 Considerations in the selection of organic acids............................... 69 3.6.1 Sensory properties................................................................... 69 3.6.2 Color stability........................................................................... 69 3.6.3 Flavor......................................................................................... 69 3.6.4 Carcass decontamination ....................................................... 70 3.6.5 Chemical stability.................................................................... 70 3.7 Organic acids in antimicrobial packaging......................................... 70 3.7.1 Antimicrobial films ................................................................. 70 3.7.2 Active packaging ..................................................................... 71 3.7.3 Edible films............................................................................... 72 3.7.4 Modified atmosphere packaging (MAP).............................. 73 3.8 Organic acids in animal feed preservation........................................ 73 3.8.1 The essence of preserving feed.............................................. 73 3.8.2 The postantibiotic era.............................................................. 74 3.8.3 Chicken feed............................................................................. 75 3.8.4 In combination with heat treatment ..................................... 75