A NEW INTEGRATED MODEL TO EVALUATE TIME-TEMPERATURE INDICATORS FOR FRESH SEAFOOD WITH THE PURPOSE OF PROTECTION AGAINST BOTULISM

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NIKZADE V.; SEDAGHAT N.; SAADATMAND TARZJAN M.; TABATABAEI YAZDI F.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:12 | Issue:49 Page(s): 133-143

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Title

A NEW INTEGRATED MODEL TO EVALUATE TIME-TEMPERATURE INDICATORS FOR FRESH SEAFOOD WITH THE PURPOSE OF PROTECTION AGAINST BOTULISM

Author(s)

NIKZADE V. | SEDAGHAT N. | SAADATMAND TARZJAN M. | TABATABAEI YAZDI F. | Issue Writer Certificate

Keywords

TIME-TEMPERATURE INDICATORSQ2

SEAFOODSQ2

REDUCED OXYGEN PACKAGINGQ2

BOTULISMQ2

Abstract

TIME-TEMPERATURE INDICATORS (TTIs) are used to check the safety of the fresh foods with REDUCED OXYGEN PACKAGING (ROP). Already, the behavior of TTIs with zero-order kinetic was described based on Skinner-Larkin model. For TTI expiration before toxin formation, the Arrhenius curve of TTI (in the coordinates system of lnk versus 1/T) should be located above the zero-order Skinner-Larkin- Arrhenius curve (SLA0) for all possible temperatures. However, SLA0 may incorrectly describe TTIs behaviors since they often provide first-order kinetic (similar to most natural processes). Developing a new model to describe the behavior of all types of TTIs (with zero or first-order kinetic) for fresh SEAFOODS with ROP is the main goal of this research. In this paper, the first-order Skinner-Larkin- Arrhenius (SLA1) model is proposed as a pencil of curves to extend SLA0 for the TTIs with firstorder kinetic. Furthermore, because of including the SLA0 curve, the SLA1 model can be equivalently used for both zero-order and first-order TTIs. Simulation results demonstrated that SLA0 could not correctly predict the behavior of first-order TTIs. By using the proposed model, we can successfully predict the behavior of both zero-order and first-order TTIs for fresh SEAFOODS with ROP.

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APA: Copy

NIKZADE, V., SEDAGHAT, N., SAADATMAND TARZJAN, M., & TABATABAEI YAZDI, F.. (2016). A NEW INTEGRATED MODEL TO EVALUATE TIME-TEMPERATURE INDICATORS FOR FRESH SEAFOOD WITH THE PURPOSE OF PROTECTION AGAINST BOTULISM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(49), 133-143. SID. https://sid.ir/paper/72629/en

Vancouver: Copy

NIKZADE V., SEDAGHAT N., SAADATMAND TARZJAN M., TABATABAEI YAZDI F.. A NEW INTEGRATED MODEL TO EVALUATE TIME-TEMPERATURE INDICATORS FOR FRESH SEAFOOD WITH THE PURPOSE OF PROTECTION AGAINST BOTULISM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;12(49):133-143. Available from: https://sid.ir/paper/72629/en

IEEE: Copy

V. NIKZADE, N. SEDAGHAT, M. SAADATMAND TARZJAN, and F. TABATABAEI YAZDI, “A NEW INTEGRATED MODEL TO EVALUATE TIME-TEMPERATURE INDICATORS FOR FRESH SEAFOOD WITH THE PURPOSE OF PROTECTION AGAINST BOTULISM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 49, pp. 133–143, 2016, [Online]. Available: https://sid.ir/paper/72629/en

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