5.1.1. Hurdles employed in fish preservation

Unit 5- Hurdle technology in fish preservation
5.1.1. Hurdles employed in fish preservation
Upto now about 50 hurdles have been identified for use in food preservation.
Commonly used hurdles
• Hig Temperature
• Low temperature
• Low water activity
• Acidicity
• Low redox potential
• Competative micro organisms
• Preservatives
Emerging Hurdles
• Ultra high pressure
• MAP
• Bacteriocins
• Edible coating
What are all the hurdles identified to be potential in food preservation?
1. Physical hurdles
• 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
2. Physico chemical hurdle
• Low water activity (aw)
• Low pH
• Low 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
• Lactoperoxidase
• Lysozyme
3. Microbially derived hurdles
• Competitive flora
• Protective cultures
• Bacteriocins
• Antibiotics
4. Miscellaneous hurdles
• Monolaurin
• Free fatty acids
• Chitosan
• Chlorine

Last modified: Friday, 13 July 2012, 6:20 AM