CHEMISTRY OF FOOD CHANGES DURING STORAGE
Group 7
Storage and processing of foods are technologies that man has
used since the beginning of history as a prerequisite for insuring
availability of the food supply and, in many cases, as a necessary
step before consumption for a variety of reasons, from such
aspects as increasing stability, improving flavour, decreasing the
possibilities of toxicity, and introducing functionality. All of these
results of storage and processing introduce chemical changes that
affect the nutritional value of food.
Major chemical changes which occur during the processing and
storage of foods and lead to a detorioration in sensory quality are
lipid oxidation, enzymatic and non - enzymatic browning.
Chemical reactions are also resposible for changes in the color of
foods during processing and storage.
Improper storage and incorrect and/or excessive thermal
processing are known to affect nutrient content in foods. Vitamins
are more susceptible than minerals, and amino acids are
somewhere in between. On the other hand, appropriate storage
conditions and well-controlled processing have positive effects in
retaining the original nutrient content of the food, and in many
cases improving the availability of specific nutrients and the
overall quality of the product.
During storage, food is subjected to various chemical changes
like loss of vitamin C and B-complex vitamins, browning and
absorption of moisture by hygroscopic components of food
which further leads to loss of nutrients by hydrolytic action of
enzymes. All these chemical changes leads to degradation of
sensory attributes of food such as colour, flavour, texture, taste
and overall acceptability
Chemical changes in food during processing and [Link] two
major chemical changes which occur during the processing and
storage of foods and lead to a deterioration in sensory quality are
lipid oxidation and non-enzymatic browning. Chemical reactions
are also responsible for changes in the colour and flavour of foods
during processing and storage.
History of Food Storage
Preserving food has been a problem of man since the very beginning. Ever
since the first people began roming the planet the problem of food and
water has always been our first and fotemost concern. Right from the very
moment of harvest, food begins to break down which causes us as people a
major problem. Heat, cold, time and moisture are all enemies of food and
its lifetime. Food preservation enabled ancient man to make roots and live
in one place and form a community. They no longer had to consume the kill
or harvest immediately, but could preserve some for later use. Each culture
preserve some for later use. Each culture preserved their local food sources
using the same basic methods of food preservation
Browning
Browning is the process of food turning brown due to the
chemical reactions that take place within. The process of food
browning is one of the most important reactions that take place in
food chemistry and represents an interesting research topic
regarding health, nutrition, and food technology. Though there are
many different ways food chemically changes over time,
browning in particular falls into 2 main categories: enzymatic and
non-enzymatic processes. The browning process of foods may
yield desirable or undesirable results, depending on the type of
food.
Control of enzymatic browning
A variety of methods are used to prevent or slow down enzymatic
browning of foods, each method aimed at targeting specific steps of the
chemical reaction. The control of enzymatic browning has always been a
challenge for the food industry. In addition, the use of chemicals to inhibit
browning, such as sulfite (a powerful antibrowning chemical) have been
reconsidered due to the potential hazards[clarification needed] it causes
along with its activity. Much research has been conducted regarding the
exact types of control mechanisms that take place when confronted with
these enzymatic process. The different types of enzymatic browning control
can be classified different groups.
Non-enzymatic browning
The second type of browning, nonenzymatic browning, is a
process that also produces the brown pigmentation in foods, but
without the activity of enzymes. The two main forms of non-
enzymatic browning are caramelization and the Maillard reaction.
Both vary in the reaction rate as a function of water activity (in
food chemistry, the standard state of water activity is most often
defined as the partial vapor pressure of pure water at the same
temperature.
Caramelization
Process involving the pyrolysis of sugar. It is used extensively in
cooking for the desired nutty flavor and brown color. As the
process occurs, volatile chemicals are released, producing the
characteristic caramel flavor.
Melanoidins
Brown, high molecular weight heterogeneous polymers that are
formed when sugars and amino acids combine through the
Maillard reaction at high temperatures and low water activity.
Melanoidins are commonly present in foods that have undergone
some form of non-enzymatic browning, such as barley malts
(Vienna and Munich), bread crust, bakery products and coffee.
They are also present in the wastewater of sugar refineries,
necessitating treatment in order to avoid contamination around
the outflow of these refineries.
Maillard Reaction
The other non-enzymatic reaction is the Maillard reaction. This reaction is
responsible for the production of the flavor when foods are cooked.
Examples of foods that undergo Maillard reaction include breads, steaks,
and potatoes. It is a chemical reaction that takes place between the amine
group of a free amino acid and the carbonyl group of a reducing
sugar,usually with the addition of heat. The sugar interacts with the amino
acid, producing a variety of odors and flavors. The Maillard reaction is the
basis for producing artificial flavors for processed foods in the flavoring
industry, since the type of amino acid involved determines the resulting
flavor.
Lipid Oxidation
Lipid oxidation is a major cause of deterioration in the quality of
food and food [Link] oxidation has been long been
recognized as a major problem in the storage of fatty acids in
foods. Oxidation occurs by several molecular mechanisms such as
generation of reactive oxygen precursors and free radicals.
Major causes of food deterioration include the following:
[Link] and activities of micro-organisms, principally bacteria,
yeasts and moulds;
[Link] of natural food enzymes;
[Link], parasites and rodents;
[Link], both heat and cold;
[Link] and dryness;
[Link] and in particular oxygen;
[Link];
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FOOD STORAGE SAFETY
Freezers and thawing food
Freezer temperature should be maintained below 0º (-18ºC).Food
should never be thawed at a room temperature, this increases the
risk of bacterial and fungal growth and accordingly the risk of
food poisoning once thawed, should be used and never refrozen
Frozen food should be thawed using the following methods:
Microwave oven
During cooking
In cold water (place food in watertight, plastic bag; change water every 30
minutes)
Refrigeration
It is important to note that the safe food storage using
refrigeration requires adhering to temperature guidelines:
For safety, it is important to verify the temperature of the
refrigerator. Refrigerators should be set to maintain a temperature
of 40 ºF or below. Some refrigerators without this feature, keep
an appliance thermometer in the refrigerator to monitor the
temperature
Advantages of Food Storage
Food storage protects against the adjustment period when you
experience income loss.
Food storage saves time
Food storage saves money
Food storage is a form of protection against inflation
Disadvantages of Food Storage
Deterioration may include losses in organoleptic desirability, nutritional
value, safety and aesthetic appeal. Foods may change in color, texture,
flavor, or another quality attribute
Flavor factors as noted already, flavor is a combination of both taste and
smell and is largely subjective and therefore hard to measure
Texture changes the texture of foods, like shape and color, does not
remain constant. Water changes play a major role. Texture of fresh fruits
and vegetable become soggy as the cell walls break down and the cells
lose water
Effects
Storage may have direct and indirect effects on the nutrivative
value of foods and diets. Poor storage conditions with high
temperature and relative humidity will result in staple foods with
high moisture levels and a decrease in quality because of ghe
Maillard reaction. Such conditions will also result in the growth
of fungi that produce toxic compounds that have adverse effects
on animals consuming such foods.
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