Basic aspects of food preservation by hurdle technology

Leistner, L.

doi:10.1016/s0168-1605(00)00161-6

Cited by 932 publications

(539 citation statements)

References 3 publications

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“…The performance of moisture and A w over time is closely related to the susceptibility of the sample to loss of crispness (Leistner 2000;Leite et al 2005). The granolas had many deformation peaks in the force/g sample vs. compression height curve over the whole storage period (Fig.…”

Section: Stabilitymentioning

confidence: 99%

Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog)

Souza

Silva

2013

J Food Sci Technol

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The use of Brazilian Cerrado fruits and research into their nutritional potential are important for socioeconomic development and the sustainable preservation of the environment. The use of these fruits in products such as granola encourages the inclusion of healthier and more-natural foods in the diet. This study was undertaken to evaluate acceptability, microbiological, physical and nutritional characteristics and the stability of granola made from dried caju-do-cerrado and baru almonds. Granola containing Cerrado fruits had high levels of protein content (117.4 g/kg), dietary fiber (115.3 g/ kg) and iron (32.1 mg/kg) and had lower moisture (57.0 g/kg), water activity (0.3), sodium (577.7 mg/kg), lipids (150.2 g/kg) and energy value (3952.2 kcal/kg) than did the control. After storage for 100 days, the granola presented adequate microbiological conditions, with acceptability scores higher than 7 assigned by 85.5 % to 95.2 % of the judges and a crunchy texture. The high nutritional potential of granola containing Cerrado fruits, coupled with its stability over 100 days of storage, may contribute to the appreciation and consumption of these fruits and meet the growing demand for healthier, more natural foods.

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Section: Stabilitymentioning

confidence: 99%

Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog)

Souza

Silva

2013

J Food Sci Technol

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“…Hurdle technology (HT) is the use of 2 or more hurdles, to improve the microbial stability and the sensory quality of foods as well as their nutritional and economic properties (Leistner et al 1980, Grijspaardtvink 1994. The HT concept had been used in many traditional foods especially in developing countries over centuries (Leistner 2000).…”

Section: Introductionmentioning

confidence: 99%

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

2010

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Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment signifi cantly (p <0.05) reduced the rate of deterioration of quality characteristics of pork sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30 th day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for signifi cantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

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“…A significantly (P<0.05) reduced microbial load on initial day could be attributed partly to direct destruction of microorganisms at higher temperature (Lawrie 1998) and to metabolic injury to the microorganisms (Leistner 2000). The total plate count was significantly (P<0.01) lower in young male buffalo meat keema compared to spent buffalo group on day 21.…”

Section: Microbiological Changes At Refrigerated Storagementioning

confidence: 93%

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

et al. 2011

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Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of buffalo meat keema at refrigerator storage (4±1°C). Buffalo meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus, Staphylococcus aureus, anaerobic and psychrophilic counts of buffalo meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated buffalo meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.

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Basic aspects of food preservation by hurdle technology

Cited by 932 publications

References 3 publications

Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog)

Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog)

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

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