banner

ice

Maintaining a cold storage temperature of at least 40°F is critical to preventing food spoilage and waste during transport, especially when it comes to poultry and seafood. In search of a simple way to ensure consistent storage temperatures, researchers at Auburn University, led by Amit Morey, developed functional ice, an antimicrobial intervention that melts more slowly than traditional ice and holds promise for increasing the safety and shelf life of raw foods.

The ice was prepared by freezing an aqueous solution of sodium tripolyphosphate (2.5% and 5% w/v) and sodium lactate-sodium diacetate (1% and 2.5% v/v). Ice made from tap water was utilized as a control treatment. In the first part of the study, different formulations were tested for their antimicrobial efficacy against Salmonella Typhimurium inoculated on thigh meat over a refrigerated storage of 48 hours. Results indicated that the formulation composed of 5% sodium tripolyphosphate and 2.5% sodium lactate-sodium diacetate led to a reduction in Salmonella by more than 1 log as compared with the regular ice treatment. The uninoculated thigh samples stored in the same formulation for 48 hours led to an increased yield of 7%-8% as compared with regular ice.

Another part of the study investigated the effects of the formulation on the subsequent shelf life and quality attributes (color, texture, and cook loss) of tray-packed poultry thigh meat for eight days. Results indicated that the functional ice treatments significantly suppressed the growth of spoilage microorganisms and extended the shelf life of tray-packed poultry thigh meat by one to two days. The cook loss percent of thighs stored in the 5% sodium tripolyphosphate functional ice was significantly lower than other treatments and did not affect the color of poultry meat. These results indicate that functional ice has the potential to improve the food safety and shelf life of poultry meat while maintaining yields during refrigerated storage.

The researchers have expanded their investigation to include the commercialization process, with the team examining the best ways to incorporate functional ice additives into commercial ice-making machines. They are also examining how best to configure the machines for field use in processing plants or fishing docks

More from IFTNEXT right arrow

Enzyme technology enables efficient PET recycling

France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.

Milk Money Kitchens wins $30,000 to help launch food businesses in New York

The food business is “brutal,” says Nancy Preston, a U.S. Army veteran who decided in Iraq that she wanted to work in that business. After learning more about the barriers to entry including the incredible financial risk, little access to capital, and a high likelihood of failure, Preston and her husband decided that instead of opening their own café or food truck, they’d focus on helping simplify the process for other food entrepreneurs.

New ways of farming reaping big rewards

During 2019, venture capitalist firms invested $745 million in novel farming systems in 75 deals, an increase of 38% over 2018, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.

More from IFT right arrow

The Light Fantastic

Emerging ultraviolet light technologies will advance food safety from field to fork, says novel processing research scientist Tatiana Koutchma.

Kudos to the IFT Division Competition Winners

The 2022 IFT Division Oral Competitions drew hundreds of research paper submissions.

The Science Behind the Pucker

Formulators of plant-based foods want their products to taste less astringent. So an engineer, a food scientist, and an oral biologist are teaming up to solve the problem.

From Bean to Bar—Chocolate Without Bitterness

Researchers study the effect of roasting cacao beans on the bitterness of chocolate made from the beans.

From Field to Film

A profile of South Dakota State researcher Srinivas Janaswamy and his work on creating sustainable packaging films.

Latest News right arrow

Geltor raises $91.3 million to expand its sustainable ingredients-as-a-service platform

Geltor has announced the closing of a $91.3 million Series B financing that will fuel the global expansion of its ingredients-as-a-service platform.

Gathered Foods appoints Christine Mei as new CEO

Gathered Foods, makers of Good Catch plant-based seafood, has announced the appointment of Christine Mei as CEO.

Joywell Foods closes $6.9 million Series A financing led by Evolv Ventures

Joywell Foods, a food technology company developing a sweet protein portfolio, has announced the closing of a $6.9 million Series A financing round.

Oatly receives a $200 million equity investment led by Blackstone Growth

Oatly, maker of oatmilk, has received $200 million in equity led by Blackstone Growth.

Bunge Loders Croklaan to open Creative Studio in Turkey

As part of its focus on Turkey, the Middle East, and North Africa, Bunge Loders Croklaan (BLC), a leader in edible oils and fats, is expanding its worldwide innovation network with its first Creative Studio in the region.