| dc.contributor.author |
Koutsoumanis, K |
en |
| dc.contributor.author |
Giannakourou, MC |
en |
| dc.contributor.author |
Taoukis, PS |
en |
| dc.contributor.author |
Nychas, GJE |
en |
| dc.date.accessioned |
2014-06-06T06:44:59Z |
|
| dc.date.available |
2014-06-06T06:44:59Z |
|
| dc.date.issued |
2002 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0168-1605(01)00659-6 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2193 |
|
| dc.subject |
Chill chain |
en |
| dc.subject |
Sea bass |
en |
| dc.subject |
Shelf life |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
consumer |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
correlation function |
en |
| dc.subject.other |
fish |
en |
| dc.subject.other |
food control |
en |
| dc.subject.other |
food quality |
en |
| dc.subject.other |
isotherm |
en |
| dc.subject.other |
microflora |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
prediction |
en |
| dc.subject.other |
Pseudomonas |
en |
| dc.subject.other |
quality control |
en |
| dc.subject.other |
shelf life |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Aquaculture |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
Fishes |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Models, Biological |
en |
| dc.subject.other |
Quality Control |
en |
| dc.subject.other |
Seafood |
en |
| dc.subject.other |
Taste |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Serranidae |
en |
| dc.title |
Application of shelf life decision system (SLDS) to marine cultured fish quality |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0168-1605(01)00659-6 |
en |
| heal.publicationDate |
2002 |
en |
| heal.abstract |
Growth of natural microflora of marine cultured, air-packed, sea bass (Dichentrachus labrax) was studied at isothermal conditions in the 0-15°C range and kinetically modelled using the four-parameter Logistic equation. Sensory shelf life was correlated to pseudomonad population and sensory acceptability was correlated to a pseudomonad level, NS, of 107. The variability of their initial population was quantitatively shown and a conductance-based rapid method specific to sea bass pseudomonad enumeration was established as a practical means of N0 determination, required in shelf life predictions. Kinetic models, shelf life correlations and N0 data were incorporated into the shelf life decision system (SLDS) shown to be an effective tool for marine cultured sea bass chill chain management leading to optimization of quality of the fish at consumer's end. © 2002 Elsevier Science B.V. All rights reserved. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
2-3 |
en |
| dc.identifier.volume |
73 |
en |
| dc.identifier.doi |
10.1016/S0168-1605(01)00659-6 |
en |
| dc.identifier.spage |
375 |
en |
| dc.identifier.epage |
382 |
en |