Application of Hurdle technology for preserving fillet of Acipenser persicus and Huso huso

Document Type : Tarvij

Authors

1 Scientific board

2 - International Sturgeon Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran

3 MSc Retired, Iranian Fisheries Research Organization

Abstract

The smoking process leads to the production of a ready-to-use product that has a high nutritional value and a relatively long shelf life. It also creates variety in food products and products made from farmed sturgeon. Due to the negative effects of using too much salt and preservatives for human health, consumers are looking for products such as smoked products that do not contain preservatives and also contain less salt. Therefore, the use of other techniques such as packing with smoking is mandatory. Among the packing techniques, we can mention the vacuum method, which has been considered in the present article. Therefore, in this study, the hurdle process consists of the stages of salting, drying, heating, smoking in the smoke chamber, and packing. The results showed that Persian sturgeon fillets and smoked H. huso fish packaged under vacuum method during six months of storage at refrigerator temperature had desirable microbial, chemical, and sensory properties. Since Hurdle technology is defined as the simultaneous use of several inhibitors to ensure the safety of food products, and in the smoking process, a combination of salt and smoke is used, for this reason, the hurdle technique has long been used to maintain the quality of smoked seafood fillets. But these barriers are not enough, and the use of the packaging as a new barrier is essential to their safety. Therefore, the present article aims to introduce hurdle technology and provide a suitable packaging method to maintain the quality of smoked foods.

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