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Suivi en continu de la qualité et la durée de conservation des filets de cabillaud frais emballés pour la vente au détail et comparaison avec les méthodes classiques.

Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods.

Auteurs : MAI N. T. T., GUDJÓNSDÓTTIR M., LAUZON H. L., et al.

Type d'article : Article

Résumé

This study investigated the applicability of a new photochromic time-temperature indicator (TTI) to monitor the quality and shelf life of fresh cod loins in retail packs at different storage conditions; also compared this automatic monitoring method with other methods of quality control, such as sensory, chemical and microbiological analyses; and with a shelf life prediction model. TTI placed on the bottom of the packs effectively reflected the temperature condition of the product. TTI with the initial square value of 61 was suitable for continuous monitoring of the quality and shelf life of the product repacked on day 6 after processing. The estimated product shelf lives based on TTI and on the square-root model for relative rate of spoilage of fresh seafood were well correlated.

Détails

  • Titre original : Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods.
  • Identifiant de la fiche : 30000693
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 6
  • Date d'édition : 06/2011
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2010.12.010

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