Application of the Global Stability Index Method to Predict the Quality Deterioration of Blunt-snout Bream (Megalobrama amblycephala) during Chilled Storage

被引：11

作者：

Bao, Yulong ^{[1
]}

Luo, Yongkang ^{[1
]}

Zhang, Yuemei ^{[1
]}

Shen, Yangfan ^{[1
]}

Shen, Huixing ^{[2
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Higher Inst Engn Res Ctr Anim Prod, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Sci, Beijing 100083, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2013年 / 22卷 / 05期

关键词：

blunt-snout bream; chilled storage; sensory characteristic; quality prediction; global stability index; SHELF-LIFE; ESTABLISHMENT; FRESHNESS; MODELS; COD;

D O I：

10.1007/s10068-013-0217-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To study the quality changes of blunt-snout bream (Megalobrama amblycephala) stored at chilled temperature (0-9 degrees C), a global stability index (GSI) method was developed. Sensory score, total aerobic counts (TAC), total volatile basic nitrogen (TVB-N), and K value (as a percentage of the ratio between HxR (hypoxanthine riboside)+Hx (hypoxanthine) to the total ATP (adenosine triphosphate) and its degradation products) were determined to form a GSI value, and a predictive model of GSI was established by combining zero order kinetics with the Arrhenius equation. The results showed that the goodness of fit remained a high level (R-2>0.97), the activation energy (EA) and the corresponding pre-exponential factor (k(0)) were 83.49 kJ/mol and 4.78x10(14) respectively. Relative errors between experimental GSI values and predicted GSI values were all within +/-15% before the 15th day. Therefore, the model could effectively predict the quality deterioration of blunt-snout bream during chilled storage.

引用

页码：1309 / 1313

页数：5

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