Shelf life modelling of frozen shrimp at variable temperature conditions

Tsironi, T; Dermesonlouoglou, E; Giannakourou, M; Taoukis, P

dc.contributor.author	Tsironi, T	en
dc.contributor.author	Dermesonlouoglou, E	en
dc.contributor.author	Giannakourou, M	en
dc.contributor.author	Taoukis, P	en
dc.date.accessioned	2014-03-01T01:31:52Z
dc.date.available	2014-03-01T01:31:52Z
dc.date.issued	2009	en
dc.identifier.issn	0023-6438	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19966
dc.subject	Arrhenius	en
dc.subject	Cold chain	en
dc.subject	Frozen shrimp	en
dc.subject	Kinetic modelling	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Thermoanalysis	en
dc.subject.other	Arrhenius	en
dc.subject.other	Arrhenius equations	en
dc.subject.other	Cold chain	en
dc.subject.other	Cold chains	en
dc.subject.other	Colour changes	en
dc.subject.other	Developed models	en
dc.subject.other	First orders	en
dc.subject.other	Frozen shrimp	en
dc.subject.other	Kinetic modelling	en
dc.subject.other	Overall acceptabilities	en
dc.subject.other	Quality characteristics	en
dc.subject.other	Quality deteriorations	en
dc.subject.other	Shelf lives	en
dc.subject.other	Storage conditions	en
dc.subject.other	Storage times	en
dc.subject.other	Temperature conditions	en
dc.subject.other	Temperature dependences	en
dc.subject.other	Variable temperatures	en
dc.subject.other	Zero orders	en
dc.subject.other	Activation energy	en
dc.subject.other	Decapoda (Crustacea)	en
dc.title	Shelf life modelling of frozen shrimp at variable temperature conditions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.lwt.2008.07.010	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.lwt.2008.07.010	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	The objective of this study was to investigate the effect of variable storage conditions on shelf life and quality characteristics of frozen shrimp. Colour change measured both instrumentally and visually was modelled by apparent zero order equations and showed high dependence on temperature. TVB-N and TMA values increased with storage time and were modelled with apparent first order equations. Taste and overall acceptability scores of frozen shrimp had high correlation with TVB-N and TMA values. The temperature dependence of quality deterioration was adequately modelled by the Arrhenius equation and activation energy ranged from 118 to 156 kJ/mol for the different indices measured. The developed models were validated in fluctuating time-temperature conditions in order to establish their applicability in the real cold chain. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	LWT - Food Science and Technology	en
dc.identifier.doi	10.1016/j.lwt.2008.07.010	en
dc.identifier.isi	ISI:000261505600036	en
dc.identifier.volume	42	en
dc.identifier.issue	2	en
dc.identifier.spage	664	en
dc.identifier.epage	671	en