Peer-reviewed articles

Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods

Authors: Nga TT Mai, María Gudjónsdóttir, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Hubert Audorff, Werner Reichstein, Dietrich Haarer, Sigurdur G. Bogason, Sigurjón Arason

Version: Food Control

Publication year: 2011


This study investigated the applicability of a new photochromic time-temperature indicator (TTI) to monitor the quality and shelf life of fresh cod loins in retail packs at different storage conditions; also compared this automatic monitoring method with other methods of quality control, such as sensory, chemical and microbiological analyzes; and with a shelf life prediction model. TTI placed on the bottom of the packs effectively reflected the temperature condition of the product. TTI with the initial square value of 61 was suitable for continuous monitoring of the quality and shelf life of the product repacked on day 6 after processing. The estimated product shelf lives based on TTI and on the square-root model for relative rate of spoilage of fresh seafood were well correlated.

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