ABSTRACT
A multinational collaborative project titled “Development of minimal processing technologies for food preservation” was carried out from 1995 to 1997 as part of the Science and Technology for Development in Ibero-America (CYTED) Food Preservation sub-program. The main objectives of this project were:
1. To contribute with basic knowledge about: a. the effect of different preservation factors and their interaction
on microorganisms; the organoleptic, physical, and chemical properties of certain food products; and the ultrastructural alterations of food tissues
b. the transport phenomena involved in the different stages of preservation
2. To develop minimal processing technologies to obtain: a. high moisture food products with physico-chemical and
sensorial properties similar to fresh foods that are stable at ambient temperature or under typical refrigeration conditions
b. traditionally preserved food products that maintain the identity characteristics (flavor, color) of their natural state or that exhibit excellent organoleptical quality
These minimal processing technologies use a combination of different preservation factors (hurdle approach) such as: packaging in modified/controlled atmospheres, storage under refrigeration, water activity diminishment, pH control, antibrowning additives and natural antimicrobials (to totally or partially replace synthetic ones), edible films, physical nonthermal processes, slight thermal treatments, thermal treatments with assistants, irradiation, and fermentation, all appropriately selected and combined according to the product to be developed.
