ABSTRACT
The loss in food quality is due to several reactions or processes that may have taken place, including chemical (oxidative rancidity, nonenzymatic browning reactions, discoloration, etc.), enzymatic ( proteolysis, enzymatic reactions, etc.), microbiological (spoilage, poisoning, etc.), and physical processes (changes in texture, evaporation of volatile avors, alterations due to freeze/thaw, etc.). Among the above processes, microbiological process is the most important since foods are a valuable source of nutrients for certain microbes. These undesirable processes can be minimized or even eliminated by using various methodologies such as formulation, processing, packaging, and the usage of additives in order to preserve the quality of a food product (Gould and Russell 2003).
