Time temperature indicators as quality and shelf life indicators for fresh turbot (Psetta maxima)

Maider Nuin; Begoña Alfaro; Ziortza Cruz; Nevea Argarate

Time temperature indicators as quality and shelf life indicators for fresh turbot (Psetta maxima)

In: Seafood research from fish to dish

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Maider Nuin

Maider Nuin AZTI-TECNALIA, Txatxarramendi Ugartea z/g, 48395 Sukarrieta (Bizkaia), Spain

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Begoña Alfaro

Begoña Alfaro AZTI-TECNALIA, Txatxarramendi Ugartea z/g, 48395 Sukarrieta (Bizkaia), Spain

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Ziortza Cruz

Ziortza Cruz AZTI-TECNALIA, Txatxarramendi Ugartea z/g, 48395 Sukarrieta (Bizkaia), Spain

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, and

Nevea Argarate

Nevea Argarate AZTI-TECNALIA, Txatxarramendi Ugartea z/g, 48395 Sukarrieta (Bizkaia), Spain

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Type:: Chapter

Pages:: 519–524

DOI:: https://doi.org/10.1163/9789086865819_057

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Abstract

Time-temperature indicators (TTI) are potential alternatives to provide use-by date information. The objective was to develop an intelligent packaging by selection of an adequate TTI for fresh turbot. Effect of temperature on product spoilage and on kinetics of TTI response was also studied. Preservation studies of fresh turbot obtained from aquaculture, and packaged in extended PVC film were conducted under isothermic storage conditions (0, 5, 10 and 15 °C), monitoring microbial growth, sensory acceptability and kinetic response of 3 TTIs (Monitor Mark^®, Fresh Check^® and Check Point^®). Response of Fresh Check^® and Check Point^® indicated good correlation with sensory shelf life and bacteria spoilage. Further experiments under dynamic storage conditions are being conducted.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Time temperature indicators as quality and shelf life indicators for fresh turbot (Psetta maxima)

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Citation Info

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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