Guillermo J. Favetto

Some physico-chemical basis of food preservation by combined methods

Abstract Food preservation by combined methods consists of a combination of various parameters—also called hurdles—such as slight reduction in water activity ( a w ), lowered pH, addition of single/combined safe antimicrobial agents, moderate heat treatment (pasteurization), etc. The application of this combination of parameters may act synergistically to inhibit (or retard) microbial growth resulting in stable products at room temperature. The purpose of present work is to review some of the basic physico-chemical principles underlying each of the hurdles; this would allow a proper and intelligent combination of parameters for preservation of foods.

Color-Changing Indicator to Monitor the Time-Temperature History during Cooking of Meats

Development of a time-temperature integrator based on color changes produced by the chemical reaction between reducing sugars (i.e. fructose, glucose, lactose) and 1-lysine (Maillards reaction), is described. The indicator is particularly suitable to provide an objective method for confirming that a given temperature in the inner part of a meat product cooked in water in hermetically sealed packages, was achieved. This is needed to ascertain inactivation of the foot and mouth disease (FMD) virus and is required for meat imported from countries in which the FMD virus is present. The indicator is placed at the surface of the meat package and will avoid the need of opening the package for inspection.