PREDICTION FOR SHELF-LIFE AND SAFETY OF MINIMALLY PROCESSED CAP MAP CHILLED FOODS - A REVIEW

被引:32
作者
LABUZA, TP
FU, B
TAOUKIS, PS
机构
[1] Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, 55108, MN
[2] Institute of Technoloty of Agricultural Products, National Foundation of Agricultural Research, Likovrissi
关键词
D O I
10.4315/0362-028X-55.9.741
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The reliance of minimally processed chilled foods on low temperature for distribution with optimized controlled/modified atmospheric packaging to maintain safety and quality poses new challenges to food microbiologists. Effects of controlled/modified atmospheric packaging conditions on microbial growth are briefly discussed. Microbial growth models are systematically examined with emphasis on the temperature dependence models-the Arrhenius model and the square root model. Their applicability for making predictions of both shelf life and safety under nonisothermal conditions is assessed. The use of time-temperature integrators for shelf-life prediction and safety assurance is also addressed.
引用
收藏
页码:741 / 750
页数:10
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