Modelling the effect of temperature and CO2 on microbial spoilage of chilled gilthead seabream fillets

Tsironi, T; Tsevdou, M; Velliou, E; Taoukis, P

dc.contributor.author	Tsironi, T	en
dc.contributor.author	Tsevdou, M	en
dc.contributor.author	Velliou, E	en
dc.contributor.author	Taoukis, P	en
dc.date.accessioned	2014-03-01T02:51:45Z
dc.date.available	2014-03-01T02:51:45Z
dc.date.issued	2008	en
dc.identifier.issn	05677572	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/35625
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-78751701854&partnerID=40&md5=6b6accd9ad8319905065fb9990845832	en
dc.subject	Arrhenius	en
dc.subject	Fish	en
dc.subject	Lactic acid bacteria	en
dc.subject	Modified atmosphere packaging	en
dc.subject	Predictive modelling	en
dc.subject	Shelf life	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Pseudomonas	en
dc.subject.other	Pseudomonas sp.	en
dc.subject.other	Sparus aurata	en
dc.title	Modelling the effect of temperature and CO2 on microbial spoilage of chilled gilthead seabream fillets	en
heal.type	conferenceItem	en
heal.publicationDate	2008	en
heal.abstract	The effect of temperature (0-15°C) and CO2 (0-80%) on the growth of spoilage bacteria (total viable count, Pseudomonas sp. and lactic acid bacteria) in marine cultured gilthead seabream fillets was studied and kinetically modelled using an Arrhenius type equation. Pseudomonas sp. dominated the spoilage microflora of aerobically packed fillets whereas LAB defined spoilage at the MAP conditions. Modified atmosphere packaging led to a significant shelf-life extension of fillets, in terms of microbial growth and organoleptic deterioration. The preservative effect of CO2 was greater as the CO2 concentration in the atmosphere increased. Under this context, MAP can practically extend the shelf life of chilled gilthead seabream fillets. The growth of LAB was modelled as a function of temperature and CO2 concentration in modified atmosphere packaging. The applicability of the models was validated at fluctuating temperature conditions. The nominal maximum CO2 concentration (CO2,max) for growth and the specific growth rate (kref) at Tref (4°C) in the absence of carbon dioxide were determined to be 98.3% and 0.015 h-1, respectively. The activation energy parameter of the model, which indicates the temperature dependence of the growth rates, was 101.0 kJ/mol showing a strong dependence of LAB growth on storage temperature. Based on organoleptic acceptability the end of shelf life coincided with 107/g Pseudomonas sp. and 106/g lactobacilli for aerobically and MAP stored samples respectively. Based on the developed models this translates to 7, 8, 12 and 32 days of shelf life at 5°C and 0, 20, 50 and 80% CO2 respectively.	en
heal.journalName	Acta Horticulturae	en
dc.identifier.volume	802	en
dc.identifier.spage	345	en
dc.identifier.epage	350	en