preservation of seafoods fsn 261 spring 2011
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Preservation of Seafoods FSN 261 Spring 2011. Chuck Crapo Seafood Technology Specialist. Objectives of the next three lectures. Know the major methods of preservation Effects of heating, freezing and refrigeration on safety, quality and shelf-life - PowerPoint PPT PresentationTRANSCRIPT
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Preservation of Seafoods
FSN 261 Spring 2011
Chuck CrapoSeafood Technology
Specialist
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Objectives of the next three
lectures• Know the major methods of
preservation • Effects of heating, freezing and
refrigeration on safety, quality and shelf-life
• Effects drying and other methods on safety, quality and shelf-life
• Other processing methods 2
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Fight against deterioration
• Microorganisms
• Chemical reactions– Non-enzymatic– Enzymatic
• Unique properties of seafoods
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Economic and Safety importance
• Economic (shelf-life)– Spoilage organisms– Enzymes
• Food Safety – Pathogenic organisms– Toxins, and other chemicals
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Food Preservation
ChemicallyAdditives : sugar, salt, acidsPreservatives
PhysicallyIncrease Energy Level
Heating, Ultra-high pressure, etc.Decrease Energy Level
Freezing, chilling, refrigerationDecrease Water Content
Concentration, dehydration, smokingPackaging
BiologicallyFermentationGenetic Engineering
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Objectives (1)• Increasing the energy
– Heating – Irradiation– Ultra-high pressure
• Decreasing the energy– Chilling– Freezing– Ultra-cooling / supercooling
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Effects of heat on microorganisms
• Lethal range.
• Differences between spores and vegetative cells
• Differences between various organisms
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Lethal Temperature Range• Different organisms
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VegetativeCells
Spores
60 C = 140 F 100 C = 212 FTem
pera
ture
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Levels of heating• Pasteurization
– Mild Heat Treatment– Below Boiling
• Sterilization– Serious Heat Treatment– Above Boiling (pressure)
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Pasteurization• Definition:“Elimination of vegetative
pathogenic micro-organisms at the slowest heating point.”
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Examples• Pasteurized crab meat:
– Will not make you sick, but can spoil if not refrigerated.
• Cooked shrimp:
Spores are not dead: under certain conditions they can germinate and cause trouble.
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Commercial Sterility• DefinitionUnder “normal” storage conditions,
the commercially sterile food (can/jar/pouch) will not spoil.
The product must be safeBut it can spoil under unusual conditions
What is “normal” storage?12
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Effects of heat on fish• Denaturation of the proteins• Loss in water-holding capacity• Change in texture• Change in color• Development of flavor / volatiles• Acceleration of chemical reactions
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Denaturation
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Canning• Seal the food in a can/jar/pouch
• Heat the can to sterilize its contents
• Now the container will last for years at room temperature, and its contents will still be nutritious
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Typical retorting times of salmon (min)
115.6 C
121.1 C
50
35
70
55
100
85
230
200
Diam. (mm)
Height (mm)
74
35
84
46.5
74
118.5
154
109.5
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Salmon can vs. pouch
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Statistics on canning
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2002 2003 2004 2005 2006 2007 2008Year
0
5
10
15
20
Pou
nds
edib
le m
eat
U.S. Annual per capita consumption of seafood
Total
Fresh and frozen
Canned
Cured
2002 2003 2004 2005 2006 2007 2008year
0
1
2
3
4
5
Pou
nds
edib
le m
eat
U.S. Annual Per Capita Consumption of Canned Seafood
OtherShellfishSalmon
Tuna
Total
Sardines
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Refrigeration / FreezingDefinitions
• Chilling: Temperatures between 50oF and slightly above freezing point.
• Freezing: From slightly below freezing point to at least 0oF (preferably -20F).
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Refrigeration• Biochemical reactions and
microorganisms slow-down or stop at low temperatures.
• Even under the best refrigeration conditions, seafood has a limited shelf-life.
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Changes during refrigeration
Lipid oxidationProtein denaturationVitamin loss, Off-flavors
Depends on storage conditions, on the tissue and on species.
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Refrigeration and Shelf Life
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Freezing• Freezing retards:
‑ Growth of microorganisms‑ Rate of chemical reactions‑ Enzyme activity‑ Moisture loss
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Freezing Process
•What Occurs -Three Stages
•First - Chilling/Removing Heat to the Transition Temperature
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Freezing Process•Second - Phase Change -
Liquid to Solid - Over a Temperature Range – Fairly Complex
•Third – Final Temperature Drop to Surroundings
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Freezing Curve
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Phase Change Happenings
•As Temp Decreases Through “Critical” Zone
•Pure Water Freezes in Crystals Starting Around 28F
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Phase Change Happenings
•Salt/Solute Concentration Increases
•Amount of Unfrozen Water Left
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Unfrozen Water
01 02 03 04 05 06 07 08 09 0
1 0 0
3 2 3 0 . 2 2 8 . 4 2 6 . 6 2 4 . 8 2 3 1 4 - 4 - 2 2 - 4 0T i m e
% U
nfr
oze
n W
ate
r
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Ice Crystals•Small Crystals - Fast Freezing
•Large Crystals - Slow Freezing
•Through the Phase Transition Zone
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Ice Crystal Size
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Freezing Time•Freezing Time - What is Fast?
•Hours Vs. Days
• Inches Per Hour
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Final Core Temp•Final Temperatures - What is
Best?
• -20F• -40F
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Freezing and Shelf Life
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Questions?
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