Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
Presented By: Dr. Irshad A
Application of Hurdle Technology in
Poultry Meat Processing &
Preservation
Introduction
1
Hurdle Technology
2
Characteristics of Hurdles
3
Examples of Hurdle Technology in Products
4
Overview
Introduction
What is Hurdle Technology
Combination of preservation which employ the
use of two or more hurdle or barrier ...
Hurdle Technology
• It is the process/technology used for the preservation
provide shelf stability to a food product by la...
• Hurdle in a food- Substance or process inhibition
deteriorating process
aw (water
activity)
pH
(acidificat
ion)
F (heat
...
Hurdle Technology
High hydrostatic pressure,
High-intensity pulsed
electric fields,
High-intensity pulsed light,
Oscil...
Significance of Hurdle Technology
• An intelligent application of hurdle contributes to both
improvement in product qualit...
Physical Hurdles
1. Heat processing – to kill/ destroy micro-organisms and/or
enzymes
• Heating in hermetic ceiling avoid ...
Physical Hurdles
2. Storage Temperature– Mainly chilling and Freezing during
storage
Chilling
-1oC to +7oC
Freezer
Tempera...
Physical Hurdles
3. Radiation– Process of using a radiation frequency of 109 MHz
or above
UV Radiation
*260nm-most
efficie...
Physical Hurdles
4. Electro-magnetic energy (EME)– results from high voltage
electric fields
Oscillating magnetic field pu...
Physical Hurdles
5. High Electric field– electric potential of 15Kv/cm *reverse
membrane potential of cell
6. Photodynamic...
Physical Hurdles
7. Ultra High Pressure Process– 3000 bar and above
*inactivate enzyme and Microbs.
8. Ultra Sonication- v...
Physical Hurdles
9. Packaging
 Vacuum packaging
 Moderate Vacuum packaging
 Active packaging
 Edible coating
 Modifie...
Physico-chemical Hurdles
1. aw –Water activity
 Reduced by dehydration
 Adding solutes such as salts, sugar, etc…
 By l...
Physico-chemical Hurdles
7. Ozone- lethal effect on micro organism due to strong oxidizing
capacity
 O3 treatment destroy...
Physico-chemical Hurdles
12. Smoking:- important concept in poultry products
13. Phosphates
14. Glucono-d- lactone (GDL) –...
Physico-chemical Hurdles
15. Phenols- Mainly used to prevent oxidative deterioration of
food- used in combination with oth...
Microbially Derived Hurdles
1. Competitive flora- in fresh meat competitive flora inhibit L.
monocytogenes
2. Starter cult...
Hurdle Undesirable effect
Refrigeration Chilling injuries, weight loss
Freezing Discoloration, Texture loss, enzymatic
bro...
Guideline for Making Shelf Stable Product
Using Hurdle Technology
Define the desired sensory properties and shelf-life of ...
Guideline for Making Shelf Stable Product
Using Hurdle Technology
The product is then challenged with relevant food poison...
Guideline for Making Shelf Stable Product Using
Hurdle Technology
After the established hurdles of the modified or new foo...
Examples
Theoretical
Practical
Unwanted
hurdles
F, heating; t, chilling; aw, water activity; pH, acidity; Eh, redox potent...
Examples
Examples
Too much initial
load
Rich in nutrients
Injured spoilage
organism
Nitrite
Depleation
Examples
Fermentation of
salami
Synergetic
effect of hurdle
Products with Hurdle Technology
Products with Hurdle Technology
For a greener
Environment
Application of hurdle technology in poultry meat processing & preservation
Upcoming SlideShare
Loading in …5
×

Application of hurdle technology in poultry meat processing & preservation

3,477 views

Published on

Application of Hurdle Technology in Poultry Meat Processing & Preservation

Published in: Education

Application of hurdle technology in poultry meat processing & preservation

  1. 1. Presented By: Dr. Irshad A Application of Hurdle Technology in Poultry Meat Processing & Preservation
  2. 2. Introduction 1 Hurdle Technology 2 Characteristics of Hurdles 3 Examples of Hurdle Technology in Products 4 Overview
  3. 3. Introduction What is Hurdle Technology Combination of preservation which employ the use of two or more hurdle or barrier to spoilage micro-organism in a balance and judicious way. Used for shelf stable food products and IMF •Many of well established traditional food products having this concept. •Evolved at “Federal center for meat research” Germany •Leistner and Rodel in 1976 Leistner- Father of Hurdle Technology
  4. 4. Hurdle Technology • It is the process/technology used for the preservation provide shelf stability to a food product by laying hurdle which are difficult to overcome by the micro-organism causing food spoilage and poisoning. (Berwal, 1994) • Also called  combined process,  combined methods,  combination preservation,  combination technique or  barrier technology
  5. 5. • Hurdle in a food- Substance or process inhibition deteriorating process aw (water activity) pH (acidificat ion) F (heat treatment) t(low temperatur e)Eh (reduced oxygen potential) Modified atmosphere s Competitive micro flora Preservati ves (nitrite)
  6. 6. Hurdle Technology High hydrostatic pressure, High-intensity pulsed electric fields, High-intensity pulsed light, Oscillating magnetic fields, Food irradiation Important in the preservation of IMF & HMF………why? It can control 1. Microbial Spoilage 2. Food poisoning 3. Desired fermentation process
  7. 7. Significance of Hurdle Technology • An intelligent application of hurdle contributes to both improvement in product quality and sustainability. • Calculated application of hurdles could result into saving money, energy and several resources • Each hurdle contribute to the safety net against the micro- organism • Since SSPs do not require refrigeration, they travel long distance for finding place in the market to reach the consumers • Able to use in products for defense force • Perishability can be reduced.
  8. 8. Physical Hurdles 1. Heat processing – to kill/ destroy micro-organisms and/or enzymes • Heating in hermetic ceiling avoid recontamination Sterilization Pasteurizat ionBlanching Temp≥ 100oC (F Value) Temp 60-85oC Not Applicable
  9. 9. Physical Hurdles 2. Storage Temperature– Mainly chilling and Freezing during storage Chilling -1oC to +7oC Freezer Temperature ≤ -18oC
  10. 10. Physical Hurdles 3. Radiation– Process of using a radiation frequency of 109 MHz or above UV Radiation *260nm-most efficient *Low pressure mercury lamp – emission at 254nm *G-ve kill easily *Spore and Moulds -resistant Ionization Radiation *γ and β *Very high energy *Kill organism depending on dose *1-10 kGy- vegetative org *10-50 kGy- kill bacterial spores
  11. 11. Physical Hurdles 4. Electro-magnetic energy (EME)– results from high voltage electric fields Oscillating magnetic field pulses 2-5 T, oscillation frequency 5 to 500 MHz No temperature raise, single pulse destroy 99% Radio frequency energy 1-500 MHz- mild preservation Applied to heat processed food Microwave Energy Alternate electric field -500 to 1000 MHz Fast heating by internal molecular vibrations
  12. 12. Physical Hurdles 5. High Electric field– electric potential of 15Kv/cm *reverse membrane potential of cell 6. Photodynamic inactivation-  Light  Molecular oxygen  Photosensitizer Photosensitizer eg- rose Bengal Absorb light Molecular O2 Reactive Free Radical Kill Micro- organism
  13. 13. Physical Hurdles 7. Ultra High Pressure Process– 3000 bar and above *inactivate enzyme and Microbs. 8. Ultra Sonication- vibrations between 18kHz to 500 Mhz G -ve • 3K bar Y & M • 4K bar G +ve • 6k bar Spores • 12k bar
  14. 14. Physical Hurdles 9. Packaging  Vacuum packaging  Moderate Vacuum packaging  Active packaging  Edible coating  Modified atmospheric packaging  Controlled atmospheric packaging  Hypobaric storage  Aseptic packaging 1. Prevent the entry of microorganism, dirt, insects, etc 2. Act as a barrier for transfer the water vapour, gas and aroma
  15. 15. Physico-chemical Hurdles 1. aw –Water activity  Reduced by dehydration  Adding solutes such as salts, sugar, etc…  By lowering temperature 2. pH 3. Redox Potential (Eh)- Denote oxidation reduction potential of food system, Express in mV, +300 to -200mV 4. Nitrate (NaNO2) 5. CO2 – above 20%, spoilage bacterial inhibited 6. O2
  16. 16. Physico-chemical Hurdles 7. Ozone- lethal effect on micro organism due to strong oxidizing capacity  O3 treatment destroy G- ve bacteria.  Y & M – resistant 8. Lactic acid, Lactate- effective agaist pathogenic organism like M. Tuberculosis, L. Momocytogenes 9. Acetic acid, acetate 10. Ascorbic acid 11. SO2 – used in the form of Sodium meta-bisulphite, or gaseous SO2 Antioxidant Enzyme inhibitor Milliard reaction inhibitor Reducing agent Antimicrobial agent
  17. 17. Physico-chemical Hurdles 12. Smoking:- important concept in poultry products 13. Phosphates 14. Glucono-d- lactone (GDL) – adding in cured meat GDL Gluconic acid Hydrolysis Lowering the pH Product Safety and stability
  18. 18. Physico-chemical Hurdles 15. Phenols- Mainly used to prevent oxidative deterioration of food- used in combination with other hurdles eg- BHA, BHT, TBHQ 16. Spices and herbs 17. Lactoperoxides 18. Lysozymes
  19. 19. Microbially Derived Hurdles 1. Competitive flora- in fresh meat competitive flora inhibit L. monocytogenes 2. Starter culture- 3. bacteriocins- Nicin, best known from lactic acid bacteria * Number of bacteriocins are used experimentally in poultry meat and meat products along with other Hurdle (Harris et al., 1992; Kim, 1993) 4. Antibiotics- in poultry tetracycline are accepted
  20. 20. Hurdle Undesirable effect Refrigeration Chilling injuries, weight loss Freezing Discoloration, Texture loss, enzymatic browning CAP Softening, discoloration, slow spoilage Pasteurization Nutritional losses, sensory losses Drying Discoloration, Flavour change, mould growth Preservatives Consumer aversion resistance Characteristics of A Hurdle alone
  21. 21. Guideline for Making Shelf Stable Product Using Hurdle Technology Define the desired sensory properties and shelf-life of meat product Frame a processing technology to be followed Prepare the product analyse for pH, aw, preservatives, or other inhibitory factors Predictive microbiology should be used for testing preliminary stability
  22. 22. Guideline for Making Shelf Stable Product Using Hurdle Technology The product is then challenged with relevant food poisoning and spoilage organisms, using somewhat higher inocula and storage temperatures than would be ‘normal’ for the products. If appropriate, the hurdles in the product are modified, taking multi- target preservation and the sensory and nutritional quality of the product (i.e. ‘total quality’) into consideration. The food is again challenged with relevant microorganisms and, if necessary, the hurdles in the food are modified again. Predictive microbiology is helpful at this stage for assessing the safety of the food.
  23. 23. Guideline for Making Shelf Stable Product Using Hurdle Technology After the established hurdles of the modified or new food are precisely defined, including tolerances, the methods for monitoring the process are agreed on. Physical or sensory methods for monitoring should preferably be used. The designed food should now be produced under industrial conditions, because the adequacy for a scale-up of the proposed manufacturing process must be validated. If for an industrial process the Critical Control Points (CCPs) and their monitoring are established, the manufacturing process might be controlled by HACCP. If HACCP seems inappropriate, guidelines for the application of manufacturing control by quantitative GMP must be defined.
  24. 24. Examples Theoretical Practical Unwanted hurdles F, heating; t, chilling; aw, water activity; pH, acidity; Eh, redox potential; pres., preservatives; V, vitamins; N, nutrients; c.f., competitive flora.
  25. 25. Examples
  26. 26. Examples Too much initial load Rich in nutrients Injured spoilage organism Nitrite Depleation
  27. 27. Examples Fermentation of salami Synergetic effect of hurdle
  28. 28. Products with Hurdle Technology
  29. 29. Products with Hurdle Technology
  30. 30. For a greener Environment

×