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Estimation des paramètres cinétiques des intégrateurs temps-température prévus pour le suivi des fruits de mer frais emballés.

Kinetic parameter estimation of time-temperature integrators intended for use with packaged fresh seafood.

Auteurs : MENDOZA T. F., WELT B. A., OTWELL S., et al.

Type d'article : Article

Résumé

The United States Food and Drug Administration (USFDA) considers any hermetically sealed package containing fresh seafood as a reduced oxygen package if the oxygen transmission rate of the package is less than 10 000 cm3/m2.d. USFDA's recent Import Alert No. 16-125 effectively bans the use of reduced oxygen package for fresh seafood in the USA unless adequate temperature control and thermal history monitoring is used. Time-temperature integrators (TTI) are a potential method to satisfy this thermal monitoring requirement. Evaluation and selection of appropriate TTIs remains a difficult process for seafood manufacturers. Three commercially available TTIs and 5 prototype TTIs were evaluated for performance against the Skinner and Larkin botulinum toxin lag-time relationship. Isothermal treatments at 0, 5, 10, and 15 °C were used to determine Arrhenius kinetic parameters of TTIs. Computer models were used to predict and compare actual TTI performance under dynamic thermal conditions.

Détails

  • Titre original : Kinetic parameter estimation of time-temperature integrators intended for use with packaged fresh seafood.
  • Identifiant de la fiche : 2004-2888
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 69 - n. 3
  • Date d'édition : 04/2004
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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