Mohammed Wasim Siddiqui Mohammad Sha Ur Rahman Editors

Food Engineering Series Series Editor: Gustavo V. Barbosa-Cánovas Mohammed Wasim Siddiqui Mohammad Sha ur Rahman Editors Minimally Processed Foods Technologies for Safety, Quality, and Convenience Food Engineering Series Series Editor Gustavo V. Barbosa-Cánovas, Washington State University, USA Advisory Board José Miguel Aguilera, Catholic University, Chile Kezban Candoğan, Ankara University, Turkey J. Peter Clark, Clark Consulting, USA Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, Purdue University, USA Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafi ur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico More information about this series at http://www.springer.com/series/5996 Mohammed Wasim Siddiqui Mohammad Shafi ur Rahman Editors Minimally Processed Foods Technologies for Safety, Quality, and Convenience Editors Mohammed Wasim Siddiqui Mohammad Shafi ur Rahman Department of Food Science Department of Food Science and Nutrition and Technology Sultan Qaboos University Bihar Agricultural University Al-khod, Oman Sabour, Bhagalpur Bihar , India ISSN 1571-0297 ISBN 978-3-319-10676-2 ISBN 978-3-319-10677-9 (eBook) DOI 10.1007/978-3-319-10677-9 Springer Cham Heidelberg New York Dordrecht London Library of Congress Control Number: 2014953233 © Springer International Publishing Switzerland 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifi cally the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfi lms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifi cally for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specifi c statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for any errors or omissions that may be made. The publisher makes no warranty, express or implied, with respect to the material contained herein. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) Pref ace Preservation of food is crucial to achieve global food supply and its safety with desired sensory and nutritional quality. The traditional as well as advance methods are being used to achieve the desired shelf life with appropriate nutrients, appealing color, fl avor, and texture. In principle, all foods are not subjected to the same degree or severity of processing. The minimally processed foods are constantly growing due to their increased demand by the consumers. There are different types of products under mimimally processed foods, for example, fresh-cut, ready-to-serve, ready-to-eat, and/or ready-to-cook, cook-chill, cook-freeze, part-baked products. Always there is an attempt to use low severity of processing as well as minimal chemicals. The foods termed as minimally processed are fresh like products that need special care in preparation, processing, storage, and handling. The minimal processing techniques maintain the desired shelf life and safety of the products with higher sensory and nutritional quality. The new or novel technologies are being applied to achieve high quality safe minimally processed foods. The scientists are continuously working to develop new technologies to fulfi l the consumers’ expectations. In terms of science and applications, several advances on new technologies have been achieved to develop new minimally processed foods with desired safety, quality, and convenience. The safety and effi cacy of minimal processing depend on the use of novel preservation technologies. A professional food manufacturer, food scientist, food engi- neer, and/or postharvest technologist indulged in the processing of minimally processed foods should be well versed with the basic principles, processes, as well as quality and safety concerns. This book “ Minimally Processed Foods: Technologies for Safety, Quality, and Convenience ” has been developed primar- ily for fulfi lling these expectations and intended to be used by the students in the undergraduate and graduate courses in Food Process Engineering/Food Technology/ Postharvest Technology. This would be a valuable source to the professionals working in the food industry. It could also be used by graduates of other disciplines, such as Horticulture and/or Livestock Products Technology. v vi Preface Editors of this book have an adequate experience in teaching, research, and extension activities related to food science and postharvest technology. They have realized a need of such reference book that covers many important aspects of plant- and animal-based minimally processed foods, starting from farm to fork. They endeavored to gather eminent academics and professionals across the globe for their contributions in this book. The authors have diverse backgrounds and vast experi- ences in the fi eld. Each chapter of this book is intended to provide concise, to-the- point descriptions of basic principles, technologies, and applications in different categories of minimally processed foods. The book contains 12 chapters and the fi rst chapter determines/describes the scope of the minimally processed foods and available new technologies or methods to produce quality products in terms of safety and nutrition. Chapter 2 presents hurdle concepts in food preservation and processing. It explains the individual assessment of each product using logical tree based on their hurdles as proposed by IFT/FDA. Theoretical concepts of F-value, water activity, glass transition, state dia- gram, and macro–micro region concepts are explained in order to apply these in determining food stability. A brief overview on the prediction models is also pre- sented. Chapter 3 has devoted to basic principles and methods of packaging required for minimally processed foods. Chapters 4 and 5 are well versed with important operations (i.e., washing, peeling, cutting) and technologies (traditional and novel) involved in manufacturing of plant-based fresh-cut products. The new technologies or methods, such as edible coating, natural preservatives (i.e., antimicrobial, fl avour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modifi ed or controlled atmosphere), and selected nonthermal techniques (high pressure, pulsed electric fi eld, ultrasound, light) are also included. Chapter 6 concisely describes the trends, convenience, and safety issues of ready meals. Cook-chill and half-baked/part-baked products have been an important category of minimally processed foods. These are most popular ones owing to their benefi ts in terms of quality, safety, and convenience. Three chapters 7 – 9 are dedicated to processing, quality, and storage issues of these products. Nowadays, the production and processing of meat and fi sh products without compromising safety and quality is a challenge. The chapters 10 and 11 deal with various conventional and latest minimal processing approaches used in meat and seafood products. Finally, the chapter 12 discusses the important issues of minimal processing in terms of the sustainability and challenges along with remedial measures to preserve the quality and safety of minimally processed foods. The editors are confi dent that this book will prove to be a standard reference work for the food industry in developing minimally processed foods. The information can be used to extend the shelf life by retaining safety as well as nutritional and sensory quality. The editors would appreciate receiving new information and com- ments to assist in the future development of the next edition. Sabour, Bhagalpur, India Mohammed Wasim Siddiqui Al-khod, Oman Mohammad Shafi ur Rahman Acknowledgment Some rare, auspicious moments come in life when words are totally insuffi cient to express the heartfelt emotion. It was almost impossible to reveal the deepest sense of veneration to all without whose precious exhortation, this book project could not be completed. At the onset of the acknowledgment, we ascribe all glory to the Gracious “Almighty Allah” from whom all blessings come. We would like to thank for His blessings to write this book. With a profound and unfading sense of gratitude, we

Load more