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Use of Hurdle Technology in Food Preservation

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Use of Hurdle Technology in Food Preservation Volume-4, Issue-5, October-2014, ISSN No.: 2250-0758 International Journal of Engineering and Management Research Available at: www.ijemr.net Page Number: 204-212 Use of Hurdle Technology in Food Preservation Neeha V. S1 and Subhash B. Kakade2 1,2M.Tech Scholars, Department of Food Engineering and Technology, (SLIET), Longowal, INDIA ABSTRACT vegetables. Discovering a method to save food was vital to In industrialized countries there is a rapidly the expansion and development of mankind as it is today increasing demand from the consumer for fresh-like, [1]. minimally processed food products and in developing Origin of hurdle technology countries, food storable without refrigeration are of special For centuries, combined methods were applied interest, because refrigeration is costly and not continuously empirically in food preservation. For example, available. Hurdle technology is an intelligent mix of hurdles which works synergistically and provides safe, healthy combination treatment includes heat, reduced moisture products of high quality. The present review focuses on content and antimicrobial chemicals deposited from the hurdle technology: different types of hurdles used, how these smoke onto the surface of the food. Some smoked foods hurdles work together (mechanism), its effect on the may also be dipped or soaked in brine or rubbed with salt microorganism and ultimately it explains how it gives a before smoking, to infuse the flesh with salt and thus add a quality food product. A literature search was carried out and further preservative mechanism. In jam and other fruit a total of 11 food products and their effect after the preserves, the combined factors are heat, high solids application of hurdle technology were studied. It was found content (reduced water activity) and high acidity. In that the application of this technology will result in a safe vegetable fermentation, the desired product quality and product with optimal shelf life, improved microbial stability, sensory quality, nutritional & economic properties, microbial stability are achieved by a combination of convenient to use, incur in less transportation and storage factors such as salt, acidification, and so forth [2]. costs. Thus, hurdle technology is a technology which aims to After the factors (F, t, aw, pH, Eh, competitive improve the total quality of foods by the application of an flora, etc.) governing the traditional methods of food intelligent mix of hurdles. preservation were better understood, their interaction was studied. The preservation factors were called hurdles and Keywords-- Hurdle technology, hurdles, inactivation, their interactions the hurdle effect. The logical next step quality, stability was to modify and optimize the hurdles in foods. This approach was called intelligent hurdle technology [3]. I. INTRODUCTION II. HURDLE TECHNOLOGY: The present review focuses on hurdle technology, NEED AND SIGNIFICANCE different types of hurdles used and how these hurdles work together (mechanism), its effect on the microorganism and In industrialized countries there is a rapidly ultimately how it affects the quality of the food. The increasing demand from the consumer for fresh-like, Hurdle technology is also called as combined minimally processed food products and in developing preservation, combination technology; it was developed as countries, food storable without refrigeration are of special a newer concept for safe, stable, nutritious, tasty and interest, because refrigeration is costly and not economical foods. continuously available. Furthermore, in less developed Hurdle Technology: History countries food preservation procedures should be Origin of preservation inexpensive & simple, but reliable. Since the beginning of time, man has searched for Therefore the application of this technology will ways to preserve the life length of food materials. Before result in a safe product with the concept of food processing preservation developed, optimal shelf life, improved microbial stability humans were forced to travel from one place to another and sensory quality place in order to locate fresh foods. Food had to be eaten Improved nutritional & economic properties almost immediately after it was either killed in instances of animal meat or not long after harvesting for fruits and convenient to use, incur in less transportation and storage costs 204 shelf stable at ambient temperature A literature search on hurdle technology, different Thus, hurdle technology is a technology which aims to types of hurdles used and the mechanism involved was improve the total quality of foods by the application of an conducted. To find out the application of hurdle intelligent mix of hurdles [3]. technology in particular food products, science direct Methodology database was used. A total of 11 food products and their effect after the application of hurdle technology were studied. 205 III. HURDLE TECHNOLOGY: homeostasis of these microorganisms is disturbed by MECHANISM preservative factors in foods, they will not multiply, i.e. they remain in the lag-phase, before homeostasis is Food preservation implies putting repaired (re-established). The repair of disturbed microorganisms in a unfriendly environment, in order to homeostasis demands much energy of microorganisms, inhibit their growth or to cause their death. The feasible and the restriction of energy supply inhibits the repair responses of microorganisms to this hostile environment mechanisms of microbial cells. The energy restrictions for determine whether they may grow or die. The various microorganisms can be caused by applying anaerobic responses of microorganisms are: conditions such as MAP or vacuum packaging. Therefore, Homeostasis food preservation can be achieved by disturbing the Homeostasis is the tendency to uniformity and homeostasis of microorganisms in a food temporarily or stability in the internal status of organisms. If the permanently [7]. Metabolic Exhaustion The vegetative microorganisms will struggle for The bacterial spores that survive after the heat every possible repair mechanism to overcome this hostile treatment are able to germinate under less favorable environment by using their energy. After complete use up conditions than those under which the vegetative bacteria of their energy, the microorganisms are metabolically are able to multiply. Therefore, when hurdles (less exhausted & they will die automatically due to deficiency favorable conditions) are created, the vegetative of energy. This process is called auto sterilization. microorganisms can be derived from the germination of Therefore, during storage without refrigeration, some of bacterial spores. But the vegetative bacteria ca not grow or viable spores germinate, but the vegetative cells deriving even die (due to prevailing of less favorable from these spores die. Thus, the spore count actually goes conditions).They will die more quickly if on decreasing during storage, & the product becomes even a. The stability is close to the threshold for growth safe during storage especially at ambient temperature. b. Storage temperature is elevated. e.g. for liver sausages treated at 95°C, & stored at c. Antimicrobial substances are present. 37°C, the clostridium spores that a survived during the d. The organisms are sub-lethally injured (e.g. by heat). heat treatment are vanished during storage. This is due to 206 the fact that bacteria spores are able to germinate under microbial inactivation and improved product quality less favorable conditions than where vegetative cells of compared to heat pasteurization [8]. bacilli & clostridiums are able to multiply. Therefore, Safety: during storage some of viable spores germinate, but the 1. Elimination of E. coli, Saccharomyces cerevisiae count. vegetative cells deriving from these spores die. Thus, the 2. Skim milk beverage spore count actually goes down during storage [7]. [9] studied a possible synergistic effect of hurdle Stress Reactions technology using a combination of Pulsed Electric Fields Under stress, some bacteria become more (PEF) technology and a natural ingredient, cinnamon, on resistant to heat & become more virulent, due to inactivation of Salmonella typhimurium in skim milk generation of stress shock proteins. These stress shock (SM). Firstly, different cinnamon concentrations (1, 2.5 proteins help the organism to cope with stress situations. and 5% (w/v)) were added to inoculated SM (107 This is the main limitation to the process of hurdle CFU/mL) for quantitative study of the effect of the natural technology & to avoid the synthesis of stress shock ingredient on microbial growth behaviour proteins, multi target preservation should be applied. The (bactericidal/bacteriostatic) at different temperatures (8, synthesis of these proteins is induced by heat, pH, aw, 25, 36 °C). 5% (w/v) cinnamon supplementation of SM ethanol & so on, as well as by starvation [7]. (SM-5% C) was bacteriostatic with regard to S. Multi-Target Preservation typhimurium growth according to μmax [0.016 The switch on of GENES for synthesis of stress ((CFU/mL)/h) (8 °C); 0.259 ((CFU/mL)/h) (25 °C); 0.603 shock proteins will become more difficult if various ((CFU/mL)/h) (37 °C)] and λ [282.8 (h) (8 °C); 15.38 (h) stresses are achieved at the same time. This is because (25 °C); 2.587 (h) (37 °C)] values. Secondly, PEF countering with different stresses simultaneously will treatments of 10, 20 and 30 kV/cm were applied, at demand energy, which the microorganisms cannot deliver treatment times
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