| The original quality of food is lost with a certain speed and manner in the processing and storage, the main food spoilage is caused by microorganisms, and the microbial stability and health security of food depend on the interaction of different antimicrobial preservative factors (Hurdle Factors) inside product.Under the requirements of anti-corrosion warranty of different products, we make full use of modern technology, design or adjust the Hurdle Factors to optimize the process, improve the product quality effectively and extend the shelf life, in order to ensure the health safety and improve processing efficiency, this is the basic principles of Hurdle Effect and Hurdle Technology proposed by Dr. Leister.With the rapid development of food technology and industry, the research and application of Hurdle Technology are more and more deep and extensive, especially in the modern technological innovation of traditional food, product quality improvement and new product development, and the Hurdle Technology has been showing broad application prospects.In this paper, the application of Hurdle Technology in the Sichuan traditional food, especially the traditional meat characteristics was researched. We firstly research and analyze the main Hurdle Factors and their role in product quality control, and then further study the possibility of protecting and enhancing product quality by factor regulation.Through a survey of the type and status of Sichuan traditional food on the market, we found that current sales of Sichuan traditional food in Chengdu mainly included meat, sauce, pickled vegetables, soy products, sauces, cakes, fried rice noodles and so on.In which meat is the most important component of the Sichuan traditional characteristics, and according to their storage methods, there are two major categories of room temperature meat and low temperature meat. Most products are controlled not only by major Hurdle Factors as Aw, pH, but also by Eh, T(or t), Press., etc. to asepsis and preserve durability comprehensively.We selected a part of the representations of Sichuan traditional meat products to detect their main Hurdle Factors(pH, Aw), and we found that most of the Ala, dried meat products are easy store products, sauce and Chicken Feet with Pickled Peppers are easy corruption products.We selected Chicken Feet with Pickled Peppers as the representative product to research the program of improving product quality and health safety. Based on the single factor experiment of volume addition, temperature pasteurization and sterilization time of Chicken Feet with Pickled Peppers, we did the Box-Behnken Design response surface analysis, and the optimal processing technic conditions were lactic acid addition of 0.4ml, sterilization temperature of 83℃, sterilization time of 18min.Based on the results of response surface optimization, we researched the regulate of Hurdle Factors on the Chicken Feet with Pickled Peppers, and the results showed that: irradiation sterilization to products showed obvious effect, and the greater radiation dose, the better sterilization effect. Pasteurization effect is between in 3kGy and 5kGy does.Nisin combined with sodium nitrite showed the best effect, and the effect of potassium sorbate alone was close to that of Nisin alone. Refrigeration without using preservatives could achieve the purpose of preservation.Research shows that major Hurdle Factors of most of Sichuan traditional food are Aw and pH, in addition, Eh, T(or t), in particularly the Press. Hurdle Factors can play an important synergy.The regulation of these factors can optimize processing of traditional products, improve product quality, enhance product grade, extend shelf time, ensure the health safety and improve the processing efficiency. |
