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

Tsironi, T; Gogou, E; Velliou, E; Taoukis, PS

dc.contributor.author	Tsironi, T	en
dc.contributor.author	Gogou, E	en
dc.contributor.author	Velliou, E	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:27:56Z
dc.date.available	2014-03-01T01:27:56Z
dc.date.issued	2008	en
dc.identifier.issn	0168-1605	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18642
dc.subject	Chill chain management	en
dc.subject	Shelf life	en
dc.subject	SMAS	en
dc.subject	Time temperature integrators	en
dc.subject	Tuna	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Microbiology	en
dc.subject.other	article	en
dc.subject.other	bacterial growth	en
dc.subject.other	chill	en
dc.subject.other	controlled study	en
dc.subject.other	food chain	en
dc.subject.other	food intake	en
dc.subject.other	food safety	en
dc.subject.other	food spoilage	en
dc.subject.other	food storage	en
dc.subject.other	lactic acid bacterium	en
dc.subject.other	nonhuman	en
dc.subject.other	shelf life	en
dc.subject.other	Shewanella putrefaciens	en
dc.subject.other	temperature sensitivity	en
dc.subject.other	tuna	en
dc.subject.other	validation study	en
dc.subject.other	Animals	en
dc.subject.other	Cold Temperature	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Consumer Product Safety	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Food Packaging	en
dc.subject.other	Food Preservation	en
dc.subject.other	Humans	en
dc.subject.other	Kinetics	en
dc.subject.other	Models, Biological	en
dc.subject.other	Seafood	en
dc.subject.other	Sensitivity and Specificity	en
dc.subject.other	Time Factors	en
dc.subject.other	Tuna	en
dc.subject.other	Vacuum	en
dc.subject.other	Scombridae	en
dc.title	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	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ijfoodmicro.2008.07.025	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.ijfoodmicro.2008.07.025	en
heal.language	English	en
heal.publicationDate	2008	en
heal.abstract	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. (C) 2008 Elsevier B.V. All rights reserved.	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	International Journal of Food Microbiology	en
dc.identifier.doi	10.1016/j.ijfoodmicro.2008.07.025	en
dc.identifier.isi	ISI:000261280700015	en
dc.identifier.volume	128	en
dc.identifier.issue	1	en
dc.identifier.spage	108	en
dc.identifier.epage	115	en