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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 SLR estimated 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. Teff in the cold chain ranged between 3.7 and 8.3°C. Using the validated models, SLR of 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.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Tsironi T,Dermesonlouoglou E,Giannoglou M,Gogou E,Katsaros G,Taoukis P

doi

10.1016/j.ijfoodmicro.2016.09.032

subject

Has Abstract

pub_date

2017-01-02 00:00:00

pages

131-140

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(16)30523-2

journal_volume

240

pub_type

杂志文章

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Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain.