title: Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature.
abstract: Kinetic models were developed to predict the microbial spoilage and the sensory quality of fresh fish and to evaluate the efficiency of a commercial time-temperature integrator (TTI) label, Fresh Check(R), to monitor shelf life. Farmed turbot (Psetta maxima) samples were packaged in PVC film and stored at 0, 5, 10 and 15 degrees C. Microbial growth and sensory attributes were monitored at regular time intervals. The response of the Fresh Check device was measured at the same temperatures during the storage period. The sensory perception was quantified according to a global sensory indicator obtained by principal component analysis as well as to the Quality Index Method, QIM, as described by Rahman and Olley [Rahman, H.A., Olley, J., 1984. Assessment of sensory techniques for quality assessment of Australian fish. CSIRO Tasmanian Regional Laboratory. Occasional paper n. 8. Available from the Australian Maritime College library. Newnham. Tasmania]. Both methods were found equally valid to monitor the loss of sensory quality. The maximum specific growth rate of spoilage bacteria, the rate of change of the sensory indicators and the rate of change of the colour measurements of the TTI label were modelled as a function of temperature. The temperature had a similar effect on the bacteria, sensory and Fresh Check kinetics. At the time of sensory rejection, the bacterial load was ca. 10(5)-10(6) cfu/g. The end of shelf life indicated by the Fresh Check label was close to the sensory rejection time. The performance of the models was validated under fluctuating temperature conditions by comparing the predicted and measured values for all microbial, sensory and TTI responses. The models have been implemented in a Visual Basic add-in for Excel called "Fish Shelf Life Prediction (FSLP)". This program predicts sensory acceptability and growth of spoilage bacteria in fish and the response of the TTI at constant and fluctuating temperature conditions. The program is freely available at http://www.azti.es/muestracontenido.asp?idcontenido=980&content=15&nodo1=30&nodo2=0.
authors.affiliation: AZTI-Tecnalia, Txatxarramendi Ugartea z/g, Bizkaia, Spain.
authors.forename: Maider
authors.initials: M
authors.lastname: Nuin
authors.forename: Begoña
authors.initials: B
authors.lastname: Alfaro
authors.forename: Ziortza
authors.initials: Z
authors.lastname: Cruz
authors.forename: Nerea
authors.initials: N
authors.lastname: Argarate
authors.forename: Susie
authors.initials: S
authors.lastname: George
authors.forename: Yvan
authors.initials: Y
authors.lastname: Le Marc
authors.forename: June
authors.initials: J
authors.lastname: Olley
authors.forename: Carmen
authors.initials: C
authors.lastname: Pin
mesh_terms: D000818:Animals; D001419:Bacteria / Q000254:growth & development* / Q000302:isolation & purification; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005412:Flatfishes / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods* / Q000592:standards; D006801:Humans; D007700:Kinetics; D008954:Models, Biological; D011237:Predictive Value of Tests; D025341:Principal Component Analysis; D017747:Seafood / Q000382:microbiology* / Q000592:standards; D013649:Taste / Q000502:physiology; D013696:Temperature; D013997:Time Factors