Produce Degradation Pathways and Prevention

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© 2005 by CRC Press

10

Mechanisms of Food

Additives, Treatments,

and Preservation

Technology

Michal Voldrich

Department of Food Preservation and Meat Technology,

FPBT, ICT, Prague, Czech Republic

CONTENTS

10.1 Mechanisms of Spoilage of Fresh and Processed Produce......................... 294
10.1.1 Physiological Changes ..................................................................... 294
10.1.1.1 Mechanical Damage ......................................................... 294
10.1.1.2 Temperature Injuries (Chilling, Freezing, and
High-Temperature Injury)................................................. 294
10.1.1.3 Loss of Water .................................................................... 296
10.1.1.4 Undesirable Effects on Respiration .................................. 296
10.1.2 Enzymatic Changes.......................................................................... 296
10.1.2.1 Important Enzymes ........................................................... 298
10.1.3 Chemical Changes............................................................................ 299
10.1.4 Microbiological Changes ................................................................. 302
10.2 Methods for Preserving Fresh and Processed Produce ............................... 304
10.2.1 Prevention of Physiological Changes .............................................. 304
10.2.1.1 Temperature ...................................................................... 304
10.2.1.2 Atmosphere ....................................................................... 305
10.2.1.3 Humidity ........................................................................... 307
10.2.1.4 Light .................................................................................. 308
10.2.1.5 Mechanical Wounding ...................................................... 308
10.2.2 Prevention of Enzymatic Reactions................................................. 310
10.2.2.1 Application of Additives................................................... 310
10.2.2.2 Blanching .......................................................................... 314
10.2.3 Protection Against Microbial Spoilage............................................ 317
10.2.3.1 Removal of Microorganisms from Food Products........... 317
10.2.3.2 Direct Inactivation of Microorganisms: Abiosis .............. 321
10.2.3.3 Indirect Preservation Methods: Anabiosis........................ 327
References.............................................................................................................. 333