scholarly journals Preservation of Seafoods by Hurdle Technology

2021 ◽  
Author(s):  
Jag Pal ◽  
Om Pravesh Kumar Ravi ◽  
Sangeeta Kumari ◽  
Akhilesh Kumar Singh
Keyword(s):  
Nutritional Quality ◽  
Storage Temperature ◽  
Food Preservation ◽  
Hurdle Technology ◽  
Perishable Product ◽  
Combined Use ◽  
Natural Microflora ◽  
Fish And Fishery Products ◽  
Processing Techniques ◽  
Shelf Stable

Fish and seafoods are a highly perishable product due to the biochemical composition and the high microbial load on the skin and gills of fish. The natural microflora that is more adopted to low temperatures results in lower thermal bacterial shock at the storage temperature. The development of new fish processing techniques is required because the demand for fish or seafood with minimum changes in sensory Biochemical and nutritional quality. This has led to the advent of hurdle technology in the field of seafood technology. Hurdle technology is the combined use of several preservation methods to make a product shelf-stable, to improve quality and to provide additional safety. This technology is used in many countries of the world, including India. The factors used for food preservation is called as hurdles. A combination of hurdle such as high temperature, refrigeration, irradiation, drying and smoking etc. are applied to eliminate the growth of microorganism. The application of several hurdle may reduce the rate of fish spoilage caused by spoilage microbe. The objective of this book chapters is focus on the preservative effect of hurdles technology on the quality and shelf-life fish and fishery products with recent, combined updated information.

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

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.

Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology

LWT ◽  
2009 ◽  
Vol 42 (10) ◽  
pp. 1681-1687 ◽  
Author(s):  
Sudhanshu Saxena ◽  
B.B. Mishra ◽  
Ramesh Chander ◽  
Arun Sharma
Keyword(s):  
Ananas Comosus ◽  
Hurdle Technology ◽  
Stable Intermediate ◽  
Shelf Stable

scholarly journals Anisakis spp. Larvae in Deboned, in-Oil Fillets Made of Anchovies (Engraulis encrasicolus) and Sardines (Sardina pilchardus) Sold in EU Retailers

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1807
Author(s):  
Giorgio Smaldone ◽  
Rosa Luisa Ambrosio ◽  
Raffaele Marrone ◽  
Marina Ceruso ◽  
Aniello Anastasio
Keyword(s):  
Raw Materials ◽  
Low Frequency ◽  
Commercial Fishing ◽  
Sardina Pilchardus ◽  
Production Flow ◽  
Processing Technologies ◽  
Engraulis Encrasicolus ◽  
Processing Techniques ◽  
Shelf Stable ◽  
Anisakis Spp

Sardina pilchardus and Engraulis encrasicolus are considered the principal target species for commercial fishing in Europe and are widely consumed as semipreserved products. Although they are considered shelf-stable products, if treatment is not correctly applied, their consumption may represent a public health risk in regard to anisakiasis and allergic reactions. Little is known about the prevalence of Anisakis spp. in ripened products. This study aimed to evaluate the presence of Anisakis spp. larvae in deboned, in-oil anchovy and sardine fillets marketed in the EU to assess the influence of processing techniques on the prevalence of larvae. Ninety semipreserved anchovy and sardine products deriving from the Mediterranean Sea or Atlantic Ocean were collected from different EU retailers and examined using chloropeptic digestion to evaluate the presence of larvae and identify them. Thirty nonviable Anisakid larvae—A. pegreffii (30%) and A. simplex (70%)—were found. The frequency of larvae was higher in anchovies (28.8%). The low frequency of parasites found proved that processing technologies can influence the presence of larvae in final products, but it is important that visual inspection is performed only by trained people. The sources of raw materials should be considered in the production flow chart.

scholarly journals Real-Time Monitoring System for Shelf Life Estimation of Fruit and Vegetables

Sensors ◽  
2020 ◽  
Vol 20 (7) ◽  
pp. 1860 ◽  
Author(s):  
Roque Torres-Sánchez ◽  
María Teresa Martínez-Zafra ◽  
Noelia Castillejo ◽  
Antonio Guillamón-Frutos ◽  
Francisco Artés-Hernández
Keyword(s):  
Environmental Factors ◽  
Shelf Life ◽  
Real Time ◽  
Monitoring System ◽  
Rating Scales ◽  
Storage Temperature ◽  
Postharvest Quality ◽  
Real Time Monitoring ◽  
Perishable Product

The control of the main environmental factors that influence the quality of perishable products is one of the main challenges of the food industry. Temperature is the main factor affecting quality, but other factors like relative humidity and gas concentrations (mainly C2H4, O2 and CO2) also play an important role in maintaining the postharvest quality of horticultural products. For this reason, monitoring such environmental factors is a key procedure to assure quality throughout shelf life and evaluate losses. Therefore, in order to estimate the quality losses that a perishable product can suffer during storage and transportation, a real-time monitoring system has been developed. This system can be used in all post-harvest steps thanks to its Wi-Fi wireless communication architecture. Several laboratory trials were conducted, using lettuce as a model, to determine quality-rating scales during shelf life under different storage temperature conditions. As a result, a multiple non-linear regression (MNLR) model is proposed relating the temperature and the maximum shelf life. This proposed model would allow to predict the days the commodities will reduce their theoretical shelf-life when an improper temperature during storage or in-transit occurs. The system, developed as a sensor-based tool, has been tested during several land transportation trips around Europe.

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