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Determination of shelf life of gilthead seabream ( Sparus aurata ) with time temperature indicators
Author(s) -
Ünal Şengör Gülgün F.,
Balaban Murat O.,
Ceylan Zafer,
Doğruyol Hande
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13426
Subject(s) - mesophile , shelf life , psychrophile , fish <actinopterygii> , food science , fishery , chemistry , environmental science , biology , biochemistry , enzyme , genetics , bacteria
Gilthead seabream was stored in a refrigerator at 3.8 °C (group C), iced (IO), or iced and covered with paper (IFT) for 18 days, and sensory attributes, chemical (TVB‐N value, TMA‐N value, Ammonia content, and TBA value) and microbial quality (mesophiles and psychrophiles) was measured. Time–temperature indicators (TTI) with adjustable kinetics were stored with the samples. The sensory shelf‐life was measured as 12 days for IO and IFT treatments, and less than 9 days for group C. Mesophilic and psychrophilic counts exceeded permitted limits at day 6 for group C, 9 for groups IO and IFT. TTI activated for 11–15 s correctly predicted the end‐of‐shelf life based on quality indices. It was revealed that TTIs was a useful and practice tool to detect the quality assurance especially for the consumers. Practical applications TTIs can be used to monitor the changes in quality parameters of fish samples by the consumers in daily life. The study revealed that TTIs could be attached into packaging material, so they give the knowledge on the remaining shelf life of highly perishable fish material easily.