COMBINED METHODS FOR FOOD PRESERVATION. HURDLE TECHNOLOGY APPLIED ON SALAMI

Petronela Cristina Cazacu, C.E. Nistor, Al. A. Casapu, B. Păsărin

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.