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Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen.
- Source :
-
International Journal of Food Engineering . 2011, Vol. 7 Issue 4, preceding p1-15. 17p. 4 Charts, 7 Graphs. - Publication Year :
- 2011
-
Abstract
- Argopecten irradians is one of the cultivated species of seafood in China. Frozen, dried, and vacuum-packaged scallops are the main processed forms of this species. Due to their high moisture content, vacuum-packaged scallops are perishable during storage; thus, accurately predicting shelf life according to the storage environment is particularly important for the seafood industry. Vacuum-packaged instant scallops stored at 20, 25, 30, 35, and 40 °C were used in the current study. Total volatile base nitrogen (TVB-N), pH, water activity, color, hardness, and microbiological composition were ascertained during storage. Based on the 10-point hedonic scale, the shelf lives of instant scallops stored at 20, 25, 30, 35, and 40 °C were 96, 78, 60, 42, and 32 days, respectively. Using the Arrhenius equation, a mathematic model based on storage temperature, TVB-N, and storage time was established. The Ea and k0 values were 51 kJ/mol and 3.96 × 106. The model can be used to predict the shelf life for any given temperature-time profile. [ABSTRACT FROM AUTHOR]
- Subjects :
- *FOOD packaging
*SCALLOPS
*SHELF-life dating of food
*DYNAMICS
*NITROGEN
*TEMPERATURE
Subjects
Details
- Language :
- English
- ISSN :
- 15563758
- Volume :
- 7
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 65216591
- Full Text :
- https://doi.org/10.2202/1556-3758.2359