Titre :
|
Combination of preservation factors applied to minimal processing of foods
|
Auteurs :
|
M. Tapia De daza ;
S. Alzamora ;
J. Welti Chanes
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1996
|
Format :
|
p. 629-659
|
Langues:
|
= Anglais
|
Catégories :
|
TECHNOLOGIE ALIMENTAIRE
|
Mots-clés:
|
QUATRIEME GAMME
;
FRUIT
;
BACTERIOLOGIE
;
CONSERVATION DES ALIMENTS
;
LEGUME
;
REFRIGERATION
;
ACTIVITE DE L'EAU
|
Résumé :
|
Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same purpose of obtaining freshlike high-quality products with an extended shelf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-efficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome to enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-quality MP fruit products are proposed.
|
Source :
|
Critical Reviews in Food Science and Nutrition, vol.36, n°6
|