Predictive modelling and selection of Time Temperature Integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets

Tsironi, Theofania; Stamatiou, Anastasios; Giannoglou, Marianna; Velliou, Eirini; Taoukis, Petros

doi:10.1016/j.lwt.2010.10.016

Cited by 72 publications

(37 citation statements)

References 29 publications

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“…Photosensitive compounds such as benzylpyridines are activated and colored by exposure to low wavelength light. This activated state (dark blue) changes to a colorless state (Tsironi et al, 2008(Tsironi et al, , 2011. As a polymer type TTI, the Fresh-check TTI (Temptime Corp., Morris Plains, NJ, USA) is based on the polymerization reaction of diacetylenic monomers that change into a highly darkened polymer (Riva et al, 2001;Hong and Park, 2000;Nuin et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, L ⁄ , a ⁄ , and b ⁄ color values are used in the CIE-LAB system, and additional terms such as hue (h), chroma value (C), and total color change (DE) are utilized (Macdougall, 2002). The color change of TTI devices under time-temperature history is represented by using color values such as the chroma value Taoukis, 2002, 2003;Giannakourou et al, 2005;Lee and Lee, 2008;Taoukis et al, 1999) and total color difference (Tsironi et al, 2011;Wanihsuksombat et al, 2010;Vaikousi et al, 2009). Moreover, additional color values are used, such as reflectance of light (Bobelyn et al, 2006), lightness (Shimoni et al, 2001), and the yellow/blue opponent co-ordinate (Nuin et al, 2008), to define a TTI's color.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Selection of an optimum pH-indicator for developing lactic acid bacteria-based time–temperature integrators (TTI)

Kim

Jung

Park

et al. 2012

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Selection of an optimum pH-indicator for developing lactic acid bacteria-based time–temperature integrators (TTI)

Kim

Jung

Park

et al. 2012

Journal of Food Engineering

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“…Many cases of applying a TTI to food products have been being reported, as inexpensive and effective TTIs are being developed and various studies on the quality index of food products have been conducted. A TTI has been applied to various refrigerated and frozen food products such as meat, poultry, dairy products, seafood, and vegetables as well as during the milk sterilization process (5)(6)(7)(8)(9)(10). Generally, the response of a TTI and decreased food quality must correspond to successfully apply a TTI to food products.…”

Section: Introductionmentioning

confidence: 99%

Development of a time-temperature integrator system using Burkholderia cepacia lipase

Kim

Park

Hong

2012

Food Sci Biotechnol

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A time-temperature integrator (TTI) is a device used to show a time-temperature dependent change that reflects the temperature history and quality status of the food to which it is attached. An enzymatic TTI system based on the reaction between Burkholderia cepacia lipase and tricaprylin, which causes a pH change, was developed. The temperature dependence of the response rate of this new lipase-type TTI was modeled using the Arrhenius equation, and the estimated activation energy was calculated as 70.61±11.10 kJ/mol (±95% confidence interval). The TTI response was validated under dynamic storage conditions with independent variable temperature experiments, and a good agreement was obtained between the predicted and measured values.

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“…Based on sensory scoring, the shelf life of the untreated samples was 11, 7, 4 and 3 days and for the HP-treated fillets 37, 27, 17 and 10 days at 0, 5, 10 and 15°C, respectively (limit equal to 5 /9 for overall acceptability scoring). Several technologies, including packaging, have been investigated for their potential to extend the shelf life of gilthead seabream, such as osmotic dehydration (Tsironi et al 2009;Tsironi and Taoukis 2010), vacuum impregnation (Andrés-Bello et al 2014), light salting (Goulas and Kontominas 2007) and modified atmosphere packaging (Tsironi et al 2011). Limited shelf life is obtained or the sensory characteristics of the fish (mainly taste and odour) are influenced, as reported by Goulas and Kontominas (2007) for the addition of oregano essential oil to the surface of fish fillet.…”

Section: Discussionmentioning

confidence: 99%

High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension

Tsironi

Maltezou

Tsevdou

et al. 2014

Food Bioprocess Technol

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The objective of this study was to identify and kinetically study the most high-pressure (HP) resistant deteriorative factor of gilthead seabream (Sparus aurata) fillets aiming in their shelf life extension using in pack cold pasteurization technology. Fillets were HP processed (600 MPa, 25°C, 5 min) and stored at 15°C for 15 days, until spoilage. Lactobacilli were isolated from the spoiled fillets and were identified and classified as Pediococcus spp. The necessary HP process conditions for Pediococcus spp. cells inactivation were studied at various combinations of pressure (150-600 MPa) and temperature (20-40°C) for appropriate time.The D values were calculated at all pressure-temperature combinations. The effect of temperature (z T ) and pressure (z P ) was estimated at all pressures and temperatures, respectively. According to the developed model for Pediococcus spp. inactivation, HP treatment of seabream fillets at 600 MPa and 25°C for 5 min seemed to be capable for a 6-log 10 reduction of the initial microbial load, potentially providing shelf life extension. Shelf-life experiments were conducted for validation. Untreated and HP treated at 600 MPa for 5-min samples were stored at 0, 5, 10 and 15°C. Quality indices (colour, texture, microbial growth, sensory scoring) were monitored and kinetically modelled. Temperature dependence of quality loss rates was modelled by the Arrhenius equation. Microbial growth was well correlated with the sensory indices. HP treatment led to significant shelf life extension of fillets. Based on sensory scoring, the shelf life of the untreated samples was 11, 7, 4 and 3 days while for the HPtreated fillets 37, 27, 17 and 10 days after storage at 0, 5, 10 and 15°C, respectively.

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Predictive modelling and selection of Time Temperature Integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets

Cited by 72 publications

References 29 publications

Selection of an optimum pH-indicator for developing lactic acid bacteria-based time–temperature integrators (TTI)

Selection of an optimum pH-indicator for developing lactic acid bacteria-based time–temperature integrators (TTI)

Development of a time-temperature integrator system using Burkholderia cepacia lipase

High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension

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