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The use of an enzymatic TTI to monitor time-temperature exposure in distribution of chilled seafood.

Author(s) : RÖNNOW P., SIMPSON R., OTWELL S.

Summary

Enzymatic TTI-indicators were activated and applied to transport boxes of fresh fillets of cultured Atlantic salmon directly following harvest and package. On arrival the quality of the fish fillets was rated with different visual and sensory attributes as well as with bacterial sampling. Quality inspections were performed at regular intervals during the subsequent storage at different temperature regimes. The enzymatic TTI, with three mini pouches, was custom designed with an Arrhenius activation energy of 85.8 kJ/mole, to simulate the progressive quality loss of the fresh salmon fillets during storage.

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Pages: 1997-2/EUR 18816

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Details

  • Original title: The use of an enzymatic TTI to monitor time-temperature exposure in distribution of chilled seafood.
  • Record ID : 2000-0291
  • Languages: English
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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