title: Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain.
abstract: The aim of the study was to develop and test the applicability of predictive models for shelf-life estimation of ready-to-eat (RTE) fresh cut salads in realistic distribution temperature conditions in the food supply chain. A systematic kinetic study of quality loss of RTE mixed salad (lollo rosso lettuce-40%, lollo verde lettuce-45%, rocket-15%) packed under modified atmospheres (3% O2, 10% CO2, 87% N2) was conducted. Microbial population (total viable count, Pseudomonas spp., lactic acid bacteria), vitamin C, colour and texture were the measured quality parameters. Kinetic models for these indices were developed to determine the quality loss and calculate product remaining shelf-life (SLR). Storage experiments were conducted at isothermal (2.5-15°C) and non-isothermal temperature conditions (Teff=7.8°C defined as the constant temperature that results in the same quality value as the variable temperature distribution) for validation purposes. Pseudomonas dominated spoilage, followed by browning and chemical changes. The end of shelf-life correlated with a Pseudomonas spp. level of 8 log(cfu/g), and 20% loss of the initial vitamin C content. The effect of temperature on these quality parameters was expressed by the Arrhenius equation; activation energy (Ea) value was 69.1 and 122.6kJ/mol for Pseudomonas spp. growth and vitamin C loss rates, respectively. Shelf-life prediction models were also validated in real cold chain conditions (including the stages of transport to and storage at retail distribution center, transport to and display at 7 retail stores, transport to and storage in domestic refrigerators). The quality level and SLRestimated after 2-3days of domestic storage (time of consumption) ranged between 1 and 8days at 4°C and was predicted within satisfactory statistical error by the kinetic models. Teffin the cold chain ranged between 3.7 and 8.3°C. Using the validated models, SLRof RTE fresh cut salad can be estimated at any point of the cold chain if the temperature history is known. Shelf-life models of validated applicability can serve as an effective tool for shelf-life assessment and the development of new products in the fresh produce food sector.
authors.affiliation: National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, Greece.
authors.forename: Theofania
authors.initials: T
authors.lastname: Tsironi
authors.affiliation: National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, Greece.
authors.forename: Efimia
authors.initials: E
authors.lastname: Dermesonlouoglou
authors.affiliation: National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, Greece.
authors.forename: Marianna
authors.initials: M
authors.lastname: Giannoglou
authors.affiliation: National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, Greece.
authors.forename: Eleni
authors.initials: E
authors.lastname: Gogou
authors.affiliation: National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, Greece.
authors.forename: George
authors.initials: G
authors.lastname: Katsaros
authors.affiliation: National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, Greece. Electronic address: taoukis@chemeng.ntua.gr.
authors.forename: Petros
authors.initials: P
authors.lastname: Taoukis
mesh_terms: D003080:Cold Temperature; D015169:Colony Count, Microbial; D005516:Food Microbiology / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D007700:Kinetics; D007777:Lactobacillaceae / Q000254:growth & development*; D018545:Lactuca / Q000382:microbiology*; D008954:Models, Biological; D011549:Pseudomonas / Q000254:growth & development*; D012034:Refrigeration; D014675:Vegetables / Q000382:microbiology*
keywords: Eruca sativa L; Field test; Kinetic modelling; Lactuca sativa L; Microbial growth; Ready-to-eat salad; Shelf-life