@article{Koutsoumanis2002,

title = {Application of shelf life decision system (SLDS) to marine cultured fish quality},

author = {K. Koutsoumanis and M.C. Giannakourou and PS. Taoukis and G.J.E Nychas},

doi = {10.1016/s0168-1605(01)00659-6 },

year  = {2002},

date = {2002-10-18},

journal = {Int. J. Food Micro},

volume = {73},

pages = {375-382},

abstract = {Growth of natural microflora of marine cultured, air-packed, sea bass (Dichentrachus labrax) was studied at isothermal conditions in the 0-15 degrees C range and kinetically modelled using the four-parameter Logistic equation. Sensory shelf life was correlated to pseudomonad population and sensory acceptability was correlated to a pseudomonad level, Ns, of 10(7). The variability of their initial population was quantitatively shown and a conductance-based rapid method specific to sea bass pseudomonad enumeration was established as a practical means of N0 determination, required in shelf life predictions. Kinetic models, shelf life correlations and N0 data were incorporated into the shelf life decision system (SLDS) shown to be an effective tool for marine cultured sea bass chill chain management leading to optimization of quality of the fish at consumer's end. },

keywords = {fish quality, shelf life, SLDS},

pubstate = {published},

tppubtype = {article}

}

@article{Giannakourou2001b,

title = {Applicability of the intelligent Shelf Life Decision system for control of nutritional quality of frozen vegetables},

author = {M.C. Giannakourou and K. Koutsoumanis and E. Dermesonlouoglou and PS. Taoukis},

doi = {10.17660/ActaHortic.2001.566.34},

year  = {2001},

date = {2001-10-10},

journal = {Acta Hort},

volume = {566},

pages = {275-280},

abstract = {The final quality of optimally processed frozen food products depends on the temperature conditions of storage, handling and distribution, that often deviate from recommended. Despite the stability accomplished by proper frozen storage, the loss of nutritional parameters, such as Vitamin C for green vegetables is significant, due to the improper temperature conditions from its manufacture to the final consumption. The necessary constant monitoring and control of the real chill chain is achieved by Time Temperature Integrators(TTI) and can help the determination of the shelf-life of such products. The intelligent Shelf Life Decision System (SLDS), which aims at the optimization of the stock-rotation policy, integrates predictive kinetic models of food spoilage, data on initial vitamin C content of different batches of frozen vegetables, and the capacity to obtain the full temperature history of the food product with TTI. This effective chill chain management tool leads to a narrower distribution of nutritional quality at consumption time, reducing the probability of products consumed past shelf life end.},

keywords = {ascorbic acid, Frozen vegetables, Monte Carlo simulation, SLDS, TTI},

pubstate = {published},

tppubtype = {article}

}