HURDLE TECHNOLOGY.

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Presentation transcript:

HURDLE TECHNOLOGY

HURDLE TECHNOLOGY Hurdle technology advocates the deliberate combination of existing and novel preservation techniques in order to establish a series of preservative factors (hurdles) that any microorganisms should not be able to overcome. Consumer demand for more natural and fresh-like foods, which urges food manufacturers to use only mild preservation techniques (e.g. refrigeration, modified-atmosphere packaging and biopreservation), which makse the preservation even greater difficult task.

Competative microorganisms Preservatives Commonly used hurdles High Temperature Low temperature Low water activity Acidicity Low redox potential Competative microorganisms Preservatives

Potential Hurdles for use in fish preservation Physical hurdles Microbially derived hurdles Physico chemical hurdle Miscellaneous hurdles

Physico chemical hurdle Physical hurdles Physico chemical hurdle Low water activity (aw) Low pH & redox potential (Eh) Salt Nitrite Nitrate Carbon dioxide Oxygen Ozone Organic acids Lactic acid Lactate Acetic acid Acetate Ascorbic acid Sulphate Smoking Phosphates Glucono lctones Phenols Chelators Surface treatment agents Ethanol Propyle glycol Maillard reaction products Spices & Herbs Lactoperoxidas & Lysozyme High Temperature: Sterilization, Pasteurization and Blanching Low temperature : Chilling and Freezing Ultraviolet radiation Ionizing radiation Electromagnetic energy ( Microwave energy, Radio frequency energy, Oscillating magnetic field pulses and High electric field pulses) Photodynamic inactivation Ultra high pressure Ultrasonication Packaging film (Plastic, multi layer, active coating and edible coating) Modified atmospheric packaging (Gas packaging, Vacuum packaging, Moderate vacuum and active packaging) Aseptic packaging food microstructure

Microbially derived hurdles Miscellaneous hurdles Competitive flora Protective cultures Bacteriocins Antibiotics Monolaurin Free fatty acids Chitosan Chlorine

Advantages and disadvantages of Hurdle technology Low dose irradiation In active vegetative microorganisms In package treatment Additional shelf life Microbial spores resistant Consumer resistance Capital costs Modified atmospheric packaging Reduces oxidation and microbial spoilage No significant effect on pathogen Freezing Longer shelf life Thawing required Higher costs High hydrostatic pressure In- package treatment Spores resistant Possibility of textural changes Chemicals (pH, salt, spices) Low cost Impact on sensory quality Protective cultures Effective against spore formers Cost of handling cultures Heat sensitivity Bacteriocins Many are heat stable Inconsistency of inhibitory effect Decompose during storage