Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna.
The objective of the study was to establish a validated kinetic model for growth of spoilage bacteria on vacuum packed tuna slices in the temperature range of 0 to 15 degrees C and to evaluate the applicability of the TTI (Time Temperature Integrators) based SMAS (Safety Monitoring and Assurance System) system to improve tuna product quality at the time of consumption in comparison to the conventional First In First Out (FIFO) approach. The overall measurements of total flora and lactic acid bacteria (LAB) on the tuna samples used in a laboratory simulated field test were in close agreement with the predictions of the developed kinetic model. The spoilage profile of the TTI bearing products, handled with SMAS, was improved. Three out of the thirty products that were handled randomly, according to the FIFO approach, were already spoiled at the time of consumption (logN(LAB)>6.5) compared to no spoiled products when handled with the SMAS approach.
Tsironi
Theofania
T
National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, 5, Iroon Polytechniou, Zografou 15780, Athens, Greece.
Gogou
Eleni
E
Velliou
Eirini
E
Taoukis
Petros S
PS
D000818:Animals; D003080:Cold Temperature; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods* / Q000592:standards; D006801:Humans; D007700:Kinetics; D008954:Models, Biological; D017747:Seafood / Q000382:microbiology / Q000592:standards*; D012680:Sensitivity and Specificity; D013997:Time Factors; D014413:Tuna / Q000382:microbiology*; D014618:Vacuum