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Mathematical models can be used to evaluate the effect of fluctuating temperatures on fish quality. Another approach to time-temperature integration (TTI) is based on enzymatic or physico-chemical reactions incorporated in TTI-tags. This paper discusses recording of temperature profiles and describes different approaches for developing predictive models and different available temperature models. The square root model fitted microbial growth rates and rates of spoilage of temperate fish better than the Arrhenius equation, but a simple empirical model has been selected for tropical fish spoilage. The quantitative differences between temperature models were small compared to be accuracy of predictive models in general. The types of TTI-tags available are mentioned and calculation of relative response times was suggested for selection of tags with requested kinetic properties. Finally, the use of predictive models or TTI-tags at different stages of the chill chain is briefly discussed.
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Details
- Original title: Predictive modelling and time-temperature integration.
- Record ID : 1997-1652
- Languages: English
- Source: Refrigeration and Aquaculture.
- Publication date: 1996/03/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Temperature variation; Temperature; Quality; Simulation; Fish; Cold storage
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