Effect of Hurdle Technology on the Quality and Stability of Minimally Processed Papaya

2012 ◽  
Vol 3 (8) ◽  
pp. 173-176
Author(s):  
Ankita Ankita ◽  
◽  
Singh Rongen ◽  
Nayansi Nayansi
Keyword(s):  
Minimally Processed ◽  
Hurdle Technology

scholarly journals Development of shelf-stable, ready to cook (RTC) intermediate moisture (IM) shrimp and its shelf life extension using hurdle technology

2021 ◽  
pp. 100199
Author(s):  
Raj Kamal Gautam ◽  
Aarti S. Kakatkar ◽  
Prashant Kumar Mishra ◽  
Vivekanand Kumar ◽  
Suchandra Chatterjee
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Hurdle Technology ◽  
Shelf Life Extension ◽  
Shelf Stable

scholarly journals Modeling the Time to Fail of Peach Nectars Formulated by Hurdle Technology

2016 ◽  
Vol 7 ◽  
pp. 89-92
Author(s):  
M.E. González-Miguel ◽  
N. Ramírez-Corona ◽  
E. Palou ◽  
A. López-Malo
Keyword(s):  
Hurdle Technology

Hurdle Technology

2001 ◽  
pp. 493-508
Author(s):  
Lothar Leistner
Keyword(s):  
Hurdle Technology

A Study on Different Hurdle Factors of Nano Metal Vitamin Complex for the Prevention of Microbial Spoilage in Seafood

2021 ◽  
Vol 12 (1) ◽  
pp. 837-843
Author(s):  
Haris V T ◽  
Gobianand K
Keyword(s):  
Sensory Quality ◽  
Synergistic Effects ◽  
Antimicrobial Effect ◽  
Nano Particles ◽  
Hurdle Technology ◽  
Large Intensity ◽  
Factor Effect ◽  
Combined Use ◽  
Anti Oxidant ◽  
Chilling Temperatures

Hurdles that have a positive effect by inhibiting microorganisms may have a negative one on other parameters such as nutritional properties or sensory quality, depending on their intensity. In order to lower the preservative level, the hurdle technology concept has been developed, consisting in using combined hurdles to establish an additive antimicrobial effect, and even sometimes a synergetic one, thus improving the safety and the sensory quality of food. The antibacterial and anti-oxidant potential of copper oxide nano particles coupled with vitamin-E (CuONPs+VE) was investigated by applying the novel hurdle factors against seafood pathogens and by studying the cell viability using MTT assays. The hurdle method is proposed to explain the significance of combined use of different preservation factors as synergistic effects instead of using a large-intensity preservation factor. Effect of CuONPs+VE and chilling temperatures (-18°C and +4°C); and Effect of CuONPs+VE and brine salts at various concentrations (5%, 10%,) were evaluated. CuONPs+VE with different chilling temperatures and brine salt concentration showed significant results on compared to control temperatures. Thus CuONPs+VE due to their bacteriostatic activity can be efficiently used in hurdle technology which reduces the food spoiling organisms. Thus CuONPs+VE in combined with hurdle technology can be used as alternatives for chemical preservatives in preservation techniques.

Multiple hurdle technology to improve microbial safety, quality and oxidative stability of refrigerated raw beef

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110529
Author(s):  
Anum Ishaq ◽  
Qamar Abbas Syed ◽  
Paul D. Ebner ◽  
Hafiz Ubaid ur Rahman
Keyword(s):  
Oxidative Stability ◽  
Microbial Safety ◽  
Hurdle Technology
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