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| 1 | Hurdle technology for fish preservation显示文摘Fresh fish is a highly perishable product due to the chemical composition of fish flesh and the high microbial load on fish surface.The natural microflora that is more adopted to low temperatures results also in lower thermal bacterial shock from natural temperature to the preservation temperature range.The development of new fish processing(e.g.high hydrostatic pressure,osmotic dehydration,high-intensity pulsed light)and packaging(e.g.modified atmospheres,active and intelligent packaging)methods or novel combinations of existing technologies is sought by the industry in the pursuit of producing alternative products,achieving shelf life extension,and management and reducing food waste.In 2014,processed fish was among the most active new product categories.The lack of dissemination of validated laboratory results for the seafood industry is one of the major issues preventing the uptake of minimal and nonthermal processing for fresh fish.However,it has been reported that some bacteria become more resistant under stress(e.g.psychrotolerant lactobacilli).At the same time,the application of some processing methods(e.g.thermal processing)may affect significantly the nutritional and sensory profile of the target food product.The application of several“soft hurdles”may reduce the rate of fish deterioration and spoilage caused by microbial growth.The objective of this article is to review the preservative effect of alternative hurdles on fish quality and shelf life,focusing on recent,combined applications. | Theofania Tsironi Dimitra Houhoula Petros Taoukis | 2020 | Aquaculture and Fisheries2020，5，2： | 4 |
| 2 | Applicability of time temperature indicators as shelf-life monitors of food products 显示文摘 | TAOUKIS P S LABUZA T P | 1989 | Journal of Food Science1989，54，： | 1 |
| 3 | Production of noveldairy products using actinidin and high pressure as enzyme activity regulator显示文摘 | G I Katsaros G Tavantzis P S Taoukis | 2010 | Innov Food Sci Emerg2010，11，1： | 1 |
| 4 | Mathematical modeling of microwave thawing by the modified isotherm migration method显示文摘 | Taoukis P Davis EA Davis HT | 1987 | Journal of Food Science1987，52，2： | 1 |
| 5 | Evaluation and modeling of rheological properties of high pressure treated waxy maize starch dispersion显示文摘 | M Stolt N G Stoforos P S Taoukis | 1999 | Journal of Food Engineering1999，，40： | 1 |
| 6 | Application of shelf life modelling of chilled salad products to a TTI based distribution and stock rotation system显示文摘 | TAOUKIS P S BILI M GIANNAKOUROU M | 1998 | Acta Horticulturae1998，476，： | 1 |
| 7 | Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents显示文摘 | Tsironi T N Taoukis P S | 2011 | Journal of Applied Microbiology2011，112，： | 1 |
| 8 | Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice显示文摘 | Polydera A C Stofnros N G Taoukis P S | 2005 | Food chemistry2005，，91： | 1 |
| 9 | Applicability of Time-temperature indicators as shelf life monitors of food products显示文摘 | Taoukis P S Labuza T P | 1989 | Journal of Food Science1989，54，4： | 1 |
| 10 | Application of shelf life modeling of chilled salad products to a TTI based distribution and stock rotation system显示文摘 | TAOUKIS P S BILI M GIANNAKOUROU M | 1998 | Acta Horticulturae1998，476，： | 1 |
| 11 | Antimicro- bial and Antioxidant Activity of Majoranasyriaca in Yellowfin Tuna显示文摘 | AL-BANDAK G TSIRONI T TAOUKIS P | 2009 | International Journal of Food Science & Technology2009，44，2： | 1 |
| 12 | Comparativeshelf life study and vitamin Closs kinetics in pasteurisedand high pressure processed reconstituted orange juice显示文摘 | Polydera A C Stoforos N G Taoukis P S | 2003 | Journal o f Food Engineering2003，60，1： | 1 |
| 13 | Evaluation and modeling of rheological properties of high pressure treated waxy maize starch dispersion显示文摘 | M Stolt N G Stoforos P S Taoukis | 1999 | Journal of Food Engineering1999，，40： | 1 |
| 14 | Kinetic Modeling of Vi- tamin C Loss in Frozen Green Vegetables under Variable Storage Conditions 显示文摘 | GIANNAKOUROU M TAOUKIS P | 2003 | Food Chemistry2003，，83： | 1 |
| 15 | A systematic evaluation of time-temperature indicators f or use as consumer labels显示文摘 | SHERLOCK M FU B TAOUKIS P S | 1991 | J Food Protect1991，54，11： | 1 |
| 16 | Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life显示文摘 | Polydera A C Stoforos N G Taoukis P S | 2005 | Innovative Food Science and Emerging Technologies2005，6，1： | 1 |
| 17 | Quality degradationkinetics of pasteurized and high pressure processed fresh Navel orange juice:nutritional parameters and shelf life显示文摘 | Polydera A C Stoforos N G Taoukis P S | | 0，，： | 1 |
| 18 | Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice显示文摘 | Polydera A C Stoforos N G Taoukis P S | 2003 | Journal of Food Engineering2003，60，1： | 1 |
| 19 | Applicability of time-temperature indicators as shelf life monitors of food products显示文摘 | Taoukis P S Labuza T P | 1989 | Journal of Food Science1989，54，4： | 1 |
| 20 | Quality degradation kinetics of pasteurized and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life显示文摘 | Polydera A C Stofors N G Taoukis P S | 2005 | Innovative Food Science and Emerging Technologies2005，6，1： | 1 |
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