ALSERepository of Iași University of Life Sciences, ROMANIA

Combined methods for food preservation. hurdle technology applied on salami

Show simple item record

dc.contributor.author Cazacu, Petronela Cristina
dc.contributor.author Nistor, C.E.
dc.contributor.author Casapu, Al. A.
dc.contributor.author Păsărin, B.
dc.date.accessioned 2021-05-07T06:52:29Z
dc.date.available 2021-05-07T06:52:29Z
dc.date.issued 2020
dc.identifier.citation Cazacu, Petronela Cristina, C.E. Nistor, Al. A. Casapu, B. Păsărin. 2020. " Combined methods for food preservation. hurdle technology applied on salami". Lucrări Științifice USAMV - Iași Seria Zootehnie 73(25): 237-241.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1127
dc.description.abstract Ensuring food quality and safety will remain a major challenge for agri-food sector as consumers are increasingly aware of natural food benefits on human health that can satisfy their nutritional needs and desired senzorial characteristics. The main purpose of food processing is its preservation used in order to maintain the integrity of the products and to extend the shelf life improving their quality. In this way, processed food products can meet customers demands from al points of view: nutritional, safe and health and good sensory experience. It is well known that applying only one preservation method at high intensity (temperature), beside the pathogenic microflora, it may destroy some important nutrients (vitamins, proteins). In this paper it is highlighted the advantage of preserving food using combined conventional methods at lower intensities without affecting the integrity of the food product. The Hurdle effect is an illustration of the fact that in food, several factors contribute to microbiological stability, safety and quality. The Hurdle effect has major importance in preserving food since the hurdles control microbiological spoilage and food poisoning. Hurdle technology (also called barrier technology, combined methods, combined process) advocates the deliberate combination of existing preservation techniques in order to establish a series of hurdles that cannot be overcome by the existing microorganisms from the product. These hurdles may be temperature, water activity, pH, additional preservatives, redox potential, ultrahigh pressure, ultrasounds, etc. Being processed food products, obtained by combined methods, salami can remain stable and safe for extended periods of time, being very appreciated by consumers all around the world due to the special taste and high nutritional properties. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi en_US
dc.rights Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/4.0/deed.en
dc.subject food preservation en_US
dc.subject salami en_US
dc.subject Hurdle technology en_US
dc.subject combined methods en_US
dc.title Combined methods for food preservation. hurdle technology applied on salami en_US
dc.type Article en_US
dc.author.affiliation Faculty of Animal Sciences, University of Agricultural Sciences and Veterinary Medicine of Iasi, Romania
dc.publicationName Lucrări Științifice Seria Zootehnie - USAMV Iași
dc.publicationName Scientific Papers Animal Sciences USAMV Iași
dc.volume 73(25)
dc.publicationDate 2020
dc.startingPage 237
dc.endingPage 241
dc.identifier.eissn 2067-2330


Files in this item

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)