* Acid act on tin (zinc oxide) resulting in electric couple with the release of
hydrogen ions which cause swelling.
* This condition is enhanced by :-
1- High content of organic matter. 2- Presence of sulfur compounds.
3- High storage temperature. 4- Poor exhausting.
* The condition is rarely to occur in canned vegetables & unknown in
canned meat but can be occurred in canned sardines.
* Occur mainly in acid food (canned food).
* Method of swelling detection → by opening the can → release of
odourless inflammable gas (hydrogen gas).
(3) Sulphiding :
* It is light pink or dark purple discolouration of the inside of can.
* Occur mainly in foods containing sulfur containing protein (as
methionine or cystine).
* More common in canned fish, liver, kidney & tongue.
* Splitting of protein by high temperature in combination with growth of
Clostridium nigrificans (sulfur stinker) lead to liberation of H2S.
-- H2S + Zinc oxide → Zinc sulfide (ZnS) → Light pink or dark purple
discolouration of the inside of can only without involvement of food →
Can pass for human consumption.
-- H2S + mild steel (iron) → Iron sulfide → Blackish discolouration of the
inside of can & surface of food → requires only trimming of affected part.
[C] Microbial spoilage :-
* There are 3 types of spore-forming M.Os. which can resist normal
processing & may cause spoilage of canned food :
1- Gas producing aerobic → growing at optimum temperature of 37 ْ C.
2- Gas producing anaerobic → growing at optimum temperature of 55 ْ C.
3- Non-gas producing aerobic or facultative anaerobic → growing at
optimum temperature of 45 ْ C & cause "flat souring".
* Presence of Staphylococci, E. coli, Salmonella, Proteus, Moulds or Yeast
is indicative for :-
1- Underprocessing → one or 2 M.Os. present.
2- Infection through leakage (more common)→ large number & different
kinds of M.Os. present (leakage can be detected if the can is held under
water & squeezed → bubbles appear).
(1) Flat sour :
* Flat sour of canned foods detected only by opening the can (because it is
caused by non gas producing M.Os.).
* Mostly occur in foods containing starch & sugars and in meat products
containing cereals as sausage.
* True flat sours → Bacillus circulans, Bacillus coagulans & Bacillus
stearothermophilus (cause sour flavour of canned food).
* Source → Blancher or starch & sugar.
(b) T.A. spoilage :
* It is the nickname of M.O. causing it [Thermophilic Anaerobic non-H2S
producing] or species Clostridium thermosaccharolyticum.
* It could attack low & medium acid canned food leading to spoilage &
liberation of gases (H2 & CO2).
Preservation by Dryness
* Dryness → Physical method of preservation depend on evaporation of
surface water.
* It is bacteriostatic method.
* There are some organisms which resist dryness such as moulds. Mould is
the main cause of dry food spoilage.
* Xerophilic moulds can grow at 65-70% available water (aω ).
-- aω below 70 % → moulds can grow for 3 months.
-- aω 85-90 % → moulds can grow for 5-7 weeks.
Types of dryness
[1] Sun (Solar) dryness :-
* Meat sliced into very thin slices then dried in sun light.
* Occur in countries which have hot climate & dry atmosphere.
Preservation by Curing
(Chemical Preservatives)
Curing Smoking Salting
Using organic Using inorganic Using dry salt or brine
preservative preservative solution (pickling)
* Curing → Addition of salt + Source of nitric oxide [as sodium salt or
potassium salt of nitrite or both].
Types of curing
1- Dry curing.
2- Pickle curing.
[1] Dry curing :-
* Curing agent applied directly into meat.
* According to the ingredient, there are 3 types of dry curing :
1- Dry salting.
2- Dry curing (NaCl+NO2).
3- Dry sweet cure (NaCl+NO2+Sugar).
[2] Pickle curing :-
* There are 3 types of pickle curing :
1- Pickle salting.
2- Pickle curing.
3- Pickle sweet cure.
Ingredients used in curing
1- Curing agent → Salt + Nitric oxide.
2- Curing adjuvant → Sugar – Phosphate – Ascorbates.
Temperature of curing
* Optimum temperature for curing → 2.2-3.3 ْ C.
* Lower temperature → retard both penetration of curing agent & M.O.
* Higher temperature → enhance both penetration of curing agent & M.O.
(as Clostridium botulinum).
Time of curing
* 3 – 7 days.
* Wooden vats + Pickling solution + Layers of meat for 30-40 minutes,
during this period stitch pumping is done (injection of pickling solution in
carcass).
Meat to be cured
* Curing could be applied to all types of meat.
* It is best to be done for beef intermixed with fat, so brisket & flank of
beef constitutes the best meat to be cured.
* Lean beef or mutton become dry in curing & unpalatable (because cells
lose their water content → intercellular spaces decrease).
Common defects in cured meat
(1) Bruising :- in cooked fresh or cured meat → heating make its colour
dark.
(2) Greening (Nitrate burn) :- due o excessive nitrate.
(3) Browning :- conversion of cured meat pigment Nitrosomyoglobin into
brown Metmyoglobin due to excessive nitrate or prolonged exposure to air.
(4) Jelly pockets :- due to injection of brine into connective tissue which it
denatures.
(5) Fiery red areas on meat surface :- may occur in deep meat cuts due to
miscure or lack of nitrate.
Colour changes in cured meat
+ Oxygen
Myoglobin Oxymyoglobin___
(Purplish-red) - Oxygen (Bright red)
Freshly cut surface Typical fresh oxidation
Oxidation
+ Oxygen - Oxygen
+ Nitric oxide Reduction + Nitrite
Oxidation
Nitrosomyoglobin Metmyoglobin___
(Dark red) Reduction (Brown)
+ Nitric oxide
Heat Heat
Oxidation
Nitrosohemochrome Denaturated
(pink) Reduction Metmyoglobin
Typical cured meat + Nitric oxide
colour (Gray-brown)
Typical cooked fresh
meat colour
Oxidized Prophyrins__
(green, yellow, colourless)
Preservation by Smoking
* Smoking → Chemical method for preservation of meat by use of
inorganic preservative.
* Aim of smoking → Add particular flavour & aid in preservation.
* Action of smoking :-
(1) Dehydration through evaporation of water, so hinder growth &
multiplication of M.Os.
(2) Incomplete burning of sawdust (wood) → Release of volatile materials
which are bacteriostatic or bactericidal according to their concentration.
Formaldehyde followed by phenol & crysol are the most important volatile
materials.
(3) These volatile materials are antioxidants (prevent rancidity).
(4) Deposition of these volatile materials on surface & impregnation into
meat tissue → Improvement of appearance (colour) & tenderization of
meat.
* Types of wood used in smoking :-
→ The best one is hickor, followed by beech, birch, oak, mahogany.
→ These woods are used in the form of sawdust.
→ Hard wood is used instead of soft one (because burning of soft wood
produce undesirable materials).
* Volatile materials :-
(1) Formaldehyde followed by phenol & crysol.
(2) Aliphatic acids (formic acid).
(3) Primary & secondary alcohol (acetaldehyde).
(4) Waxes & resin.
Types of smoking
(1) Hot smoking :-
* Heating at 55 ْ C & smoking.
* Gradual rise in temperature :
-- Smoke at 55 ْ C → for 2 hours, then at 60 ْ C → for 3 hours, then at 71 ْ C
→ for 3 hours, then at 76 ْ C → for 6 hours.
* By this method, the temperature of product is not less than 65 ْ C → More
efficient in killing of M.Os. with impregnation of low amount volatile
materials into meat tissue, so appearance of smoked product by hot
smoking is less developed than that smoked by cold smoking.
(2) Cold smoking :-
* Heating at 32 ْ C.
* By this method, the temperature of product is less than 65 ْ C.
* Smoked food by this method should be kept in refrigeration at less than
3.3 ْ C to avoid botulism.
(3) Electrostatic smoking :-
* Ionization of smoke.
a) Food heated before smoking by Infra red oven.
b) Smoke is passed by using wood in the form of beams.
c) Then electric current pass (35,000-45,000 volt) making ionization of
smoke.
d) Precipitation of specific ions or materials on meat surface which carry
the opposite charge.
* Advantage of this smoke → Well controlled & increase durability of
smoked product.
N.B. Nitrosamine may develop in smoking & curing which is carcinogenic
(due to interaction between nitric oxide & amines liberating nitrosamine
instead of combination of nitric oxide with Myoglobin).
* Benzene in volatile materials is carcinogenic but present within
permissible limit.
* Cured & smoked meat may develop nitrosamine but the level occurred in
smoked meat is below the permissible limit, so examination of smoked
meat should be done from time to time for detection of nitrosamine.
Effect of smoking on pathogens
* Smoking affect only vegetative M.Os.
* Spores, yeast & moulds are not affected by smoking.
→ So meat preserved by smoking should be preserved by other method (as
curing & salting) & should be kept chilled or frozen.
Preservation by Irradiation
* Till now preservation by irradiation is still experimental.
* Electromagnetic radiation :-
(1) Short wave length.
(2) Long wave length.