18C-8 |
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K. R. CONCA1, M. J. Richardson1, C. Priddy2, and C. P. Dunne1. (1) U.S. Army Natick Soldier Center, U.S. Army Research, Development & Engineering Command, Combat Feeding Directorate, Advanced Processing and Packaging Team, Kansas St., Bldg. 36, Rm. E-113b, Natick, MA 01760-5020, (2) University of Massachusetts, Amherst, MA Moisture migration between components of a multi-component food product can adversely affect sensory, quality, and shelf life stability. An accurate representation of migration trends is needed to determine resolutions. Organic acids were used to tract moisture migration trends in Shelf Stable Pocket Sandwiches (a multi-layered/component food product). BBQ Chicken Pocket Sandwiches were produced and placed into storage for up to 6 months. Sorbic acid an ingredient in the bread formula; acetic acid found in both the bread and filling, and lactic acid and citric acid compounds in the filling formula were chosen to track moisture migration. Hydroxy-methyl furfural (HMF) found in the final product was also measured. Organic acids and HMF were measured using HPLC analysis. Extraction procedures were developed for bread, filling and interface sections of the sandwich. Water activity (Aw) and moisture content were also measured. Analysis of sorbic acid indicated migration inward, seen by increases within the filling and loses from the bread and interface over time. Acetic acid however showed significant loses from the bread, minimal loses from the filling and no loses from the interface indicating migration in an outward direction. Similar evidence was seen for lactic acid. There were little or no changes seen with the citric acid concentrations. HMF showed steady increases within all sections. Overall, the %moisture and Aw increased within the bread and decreased within the filling indicating equilibration and migration in an outward direction. Sorbic acid showed a negative correlation with filling Aw believed to be due to osmosis gradient and may not be suitable as a moisture migration marker. Acetic and lactic acid seemed to have a positive correlation with filling Aw. Migration of compounds occur in both directions. Availability of a particular acid to moisture may explain this bi-directional migration. Production of the HMF biomarker is positively correlated with time and temperature.
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |