Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan

Ndraha, Nodali; Sung, Wen Chieh; Hsiao, Hsin I

doi:10.1016/j.jfoodeng.2018.08.010

Cited by 40 publications

(22 citation statements)

References 35 publications

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“…Cold-chain logistics are commonly used to maintain the high quality and long shelf life of agricultural products in long-distance circulation and storage [18][19][20]. Several researchers have assessed the effects of cold-chain logistics on the quality maintenance of grape [21], hairtail fish, and shrimp under certain conditions [22,23]. Results from these studies proved that cold-chain logistics are more efficient than conventional storage for the preservation of agricultural products.…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Zheng

Xing

et al. 2020

Foods

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Exploring the spoilage mechanism of Spanish mackerel is important to reduce the waste of Spanish mackerel and extend its shelf life. Cold chain logistics are commonly used to maintain the high quality and prolong the shelf life of aquatic products in circulation and storage. We assessed the sensory (body surface, odor, fish gills, fish elasticity, eyes, and overall assessment), chemical (total volatile base nitrogen (TVB-N), pH and 2-thiobarbituric acid (TBA)), and microbial characteristics (total viable counts (TVCs) and lactic acid bacteria) of Spanish mackerel combined with high-throughput sequencing at frequent intervals to determine their freshness and specific spoilage organisms (SSOs) during 0 °C cold chain logistics. Results showed that TVB-N, TBA, and TVCs correlated well (R2 > 0.90) with the sensory scores with prolonged circulation and storage time. The SSOs of Spanish mackerel were Proteobacteria in phylum and Pseudomonas in genus. The shelf life of mackerel under the 0 °C ice-stored cold chain system was approximately seven days, which is roughly three days longer compared with the traditional low-temperature storage method. These findings indicated that the freshness evaluation of Spanish mackerel in cold-chain circulation could be achieved by selecting appropriate chemical, microbial, and sensory indices. The study contributes to extend the shelf life of cold-chain Spanish mackerel by inhibiting the growth of dominant bacteria and provides a basis for the development of methods and tools to predict the shelf life of Spanish mackerel.

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Section: Introductionmentioning

confidence: 99%

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Zheng

Xing

et al. 2020

Foods

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“…Previous studies have shown that V. parahaemolyticus could die at temperatures lower than 7°C in shrimp (Ma, Liu, Wang, Zhang, & Zhao, 2016) and becomes inactivated at the temperatures lower than 12°C in raw oyster (Huang, Hwang, Huang, Wu, & Hsiao, 2018). Thus, as previously reported (Ndraha et al, 2019), temperature abuses that occur during the distribution of a particular food product in the home delivery service may support the growth of this pathogen, which could cause adverse health effects for the consumer.…”

Section: Introductionmentioning

confidence: 67%

“…In this study, the transit time between Keelung and Kaohsiung varied between the companies. As we previously mentioned in Ndraha et al (2019), this variability may be influenced by several factors, including the number of drop-off points and spent time during packages loading/unloading at the consignee places. We also observed that the packages were returned to the nearest warehouse because the recipient is not in place, resulting in longer delivery time.…”

Section: Food Microbiology and Safetymentioning

confidence: 98%

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Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan

Ndraha

Hsiao

2019

Journal of Food Science

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In this study, we evaluated the temperature requirements for home delivery in Taiwan by considering food safety risks of chilled shrimp that may be contaminated with Vibrio parahaemolyticus. Pathogenic V. parahaemolyticus was chosen because it was the main cause of foodborne outbreaks originating from contaminated seafood in Taiwan. The risk of becoming ill due to consumption of raw shrimp was estimated to be 7.3 × 10−3 per serving, estimated based on the real‐time temperature profile. Lowering the maximum temperature to 7 °C during transit and cooking shrimps at 100 °C for 5 min could reduce the risk by more than 94%. These interventions, therefore, were suggested to be used as an integral part of temperature management control in the home delivery cold chain. These findings can help food authorities to institute temperature management policies and regulations to prevent broken cold chains and reduce food safety risks. Practical Application This research may be applicable to home delivery services that deliver low‐temperature food products, such as seafood products.

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“…The aforementioned procedure is in agreement with the approach described in [29], where the confidence intervals of E a and k ref parameters of the Arrhenius equation were estimated for degradation of cyanidins under dynamic conditions, by generating artificial data of the initial measurements, superimposing the experimental error. The use of a Gaussian distribution is a common practice in food engineering [18,61]; however, the same methodology can be implemented in case a different probability distribution describes better data variability [28,[62][63][64][65][66].…”

Section: Application Of the Holistic Approach To Shelf Life Predictiomentioning

confidence: 99%

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

Giannakourou

Taoukis

2020

Foods

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Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both primary and secondary models. Compared to the traditional two-step methodology, more precise estimates are obtained, and the calculated parameter uncertainty can be introduced in realistic shelf life predictions, as a tool for cold chain optimization. Additionally, significant variability of the real distribution/storage conditions is recorded, and must be also incorporated in a kinetic prediction scheme. The applicability of the approach is theoretically demonstrated in an analysis of data on frozen green peas Vitamin C content, for the calculation of joint confidence intervals of kinetic parameters. A stochastic algorithm is implemented, through a double Monte Carlo scheme incorporating the temperature variability during distribution, drawn from cold chain databases. Assuming a distribution scenario of 130 days in the cold chain, 93 ± 110 days remaining shelf life was predicted compared to 180 days assumed based on the use by date. Overall, through the theoretical case study investigated, the uncertainty of models’ parameters and cold chain dynamics were incorporated into shelf life assessment, leading to more realistic predictions.

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Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan

Cited by 40 publications

References 35 publications

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

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