final poster ecc

In canned seafood, naturally high levels of copper, zinc, tin, and iron combine with organics to cause discoloration, rancidity, off-flavors, and off-odors. Chelating Agents (Sequestering Agents) Preven ting Canned Sea Food Spoilage Anil Kumar Saini1, Aman Paul1, Sajan Palanchoke1, Sachin Kumar Verma2 [email protected] 1 M.Tech. Food Tech., Department of Food Process Engineering, VSAET, SHIATS, Allahabad 2 M.Sc. Dairy Technology, Department of Dairy Technology, WSFDT, SHIATS, Allahabad Trace metals in foods comes naturally from plants, animal tissues, processing water and processing equipments. Sea foods come in contact with the trace metals like copper, zinc and tin in the food chain before it is harvested. During canning, additionally iron comes in contact with the foods via the processing equipments. Trace amounts of soluble iron, copper, and other metals can degrade the quality, shelf-life, and nutritional value. They tends to combine with the food components to cause discoloration, rancidity, off-flavors, and off-odors. Chelating agents like EDTA complexes with those metals (complex being called, the chelate) and immobilizes the metal ion. This prevents the ions from reacting with other components in the food products. As a result, such und esirable reactions in foods are inhibited. The EDTAat remarkably low conce ntrations, forms highly stable complexes with metal ions. EDTAbonds with the multiple reactive sites on a metal ion. This blocks the reactive sites of the metal ions. Hence, completely deactivating the ions. The light, heat and pH stability of EDTA make them highly effective metal ion control agents under typical food conditions, most commonly associated with food processing operations. EDTA also provides high stability to food systems containing metal ions, prevent oxidation, degradation, and trace metal catalyzed reactions in foods. Chelating agents Combine with metal ions and remo ve them from their sphere of action. Some ligands can bond to a metal atom using more than two pairs of electrons . Chelatingagents complexing metal ions Chelat e Immobilize metal ion & prevent it from reacting from reacting with other component s Chelating Agents Ethylene Diammine Tetra Acetate EDTA the most common ly use d Chel atin g agen ts is Effec tive at remarkably low concentrations and is stable up to 400°F, So the metal r em a in s co mp lex un der the temperature conditions associated with th e f ood pr oc es si ng operations. Soluble trace metal in aqueous component of food exists as + charged ion having a number of reactive sites Copper and iron ions, having either four or six reactive sites EDTA molecules block up to six reactive sites on a met al ion Deactivat ing the ions completely Preventing spoilage So luble tr ace me tal s in the a qu eo u s co mpone nt of fo ods ex is t as p o si ti v el y ch ar ge d io ns . Ea ch of th es e io ns ha sa nu mb er of coo rdi nat ion sit es( rea ctiv e sit es) . Cop per and iro n ion s, oft en have eit herfour or sixreact ive sit es.EDTA mol ecu le canblock up to six rea ctiv e sit eson a met al ion , comp let elydeact ivat ingthe ion. Conditional stability constants verses PH for iron complexes with EDTA, Citrate and Pyrophosphate In canned seafood, natur all y hig h levels of copper, zinc, tin, and iron combine with organics to cause discoloration, rancidity, off-flavors, and off -od ors. The for mation of str uvi te cry sta ls (magnesium ammonium phosphate) in cann ed sea foods re su lts fr om hi gh concen tr at ions of magnesium. Ch el at in g ag ents in hib it undesirable reactions in foods by comple xi ng me tal ions . The res ul ti ng str u ct ur e, call ed a chel ate, immobilizes the metal ion and prevents it from reacting wit h other compon ents in the system N a t i o n a l C o n f e r e n c e o n C h e m i s t r y : R o l e a n d C h a l l e n g e s Conditional stability constants verses PH for copper complexes with EDTA, Citrate and Pyrophosphate For further details Anil Saini [email protected] I would like to acknowledge Ewi ng Christ ianColleg e, Confer ence org ani zing committee. Dr. Jus tin Mas ih, Er. B.R. Sha kya ( Head of Depa rtment, Depa rtmentof Foo d Pro ces s Eng ine erin g, SHI ATSAllaha bad), Aman Paul, Saj an Pal anc hoke , Sac hinVerma, Kunal Rat hi andmy family. High level of Cu, Zn, Tn, I Combine with Organics Reduced Shelf life BE WARE OF CHEMICAL CONTAMINANTS celebrate chemistry

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