Biomedical Engineering Reference
In-Depth Information
which need to be handled with care in order to prevent damages during processing
and the damages can result spoiled fruits and vegetables. It needs to protect from
initial microbial contaminations. Therefore, it is important to use the guidelines to
maintain its quality.
The shelf life of fruits and vegetables is largely depicted from the perseverance
of sensory parameters. The fruits and vegetables are prone to microbial spoilage
since these are composed of enzymes, pectin and near acidic pH, and high water
activity (González-Aguilar et al.
2010
). Therefore, harvesting, processing, pack-
aging and storage should be carefully guarded in order to maintain the quality. More
regulations and guidelines need to be clearly defi ned. Microbes as
Staphylococcus
aureus
,
Clostridium perfringens
,
Escherichia coli
,
Campylobacter jejuni
,
Clostridium botulinum
,
Listeria monocytogenes
,
Salmonella
spp. are concerned for
the major damages. Therefore, standard requirements should be followed for grad-
ing, sorting, washing, peeling, chopping and shredding. It is important to avoid
harsh washing and to use disinfectants during washing. The quality of the products
depend on these treatments. The major enzymes present in these perishable products
are polyphenoloxidase, polygalacturonase, lipooxygenase. These play an essential
role in initiating the oxidation process. They are also responsible for the spoilage in
the cases of cut surfaces for diced or sliced fruits and vegetables. In the cases of
products with pH higher than 6, there is more possible growth of microbes since cut
surface is exposed to air and invites bacteria, yeasts and molds. Minimally pro-
cessed fruits and vegetables are not allowed to have heat treatment abuse and they
must store at 4-7 °C chilled storage. The followings are important to maintain:
• Careful selection of cultivars, appropriate pre- and post-harvest condition, and
maintain chill storage conditions.
•
Abiding HACCP guidelines.
•
Maintenance of hygiene.
•
Maintain low temperature in the processing area.
•
Maintain washing with fl ow of water and mild acids.
•
Tender cutting, peeling and shredding.
•
Preventheat abuse for retarding browning and oxidation.
•
Keep the pH 5 or less than 5 throughout the controlled processing.
•
Adequate chilled conditions for storage and distribution.
•
Use vacuum packaging.
1.3.2
Animal Based Minimal Processed Foods :
Meat and Sea Foods
Recently, non-thermal processing, such as high hydrostatic pressure, pulsed electric
fi elds (PEF), oscillating magnetic fi elds, use of irradiation, use of natural antimicro-
bials are being applied animal based food products (i.e. tender meat, fi sh, and sea
foods). These treatments can keep the texture, fl avor and taste alive without any
