Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures

被引：39

作者：

Hong, Hui ^{[1
]}

Luo, Yongkang ^{[1
]}

Zhu, Sichao ^{[1
]}

Shen, Huixing ^{[2
]}

机构：

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

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

来源：

JOURNAL OF FOOD ENGINEERING | 2012年 / 113卷 / 04期

关键词：

Predictive model; Global stablity index; Bighead carp heads; Storage; SHELF-LIFE; FILLETS; ESTABLISHMENT; MODELS;

D O I：

10.1016/j.jfoodeng.2012.07.012

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A freshness index called the global stablity index (GSI) applicable to follow the variation of multi-quality indices of bighead carp (Aristichthys nobilis) heads during different temperatures storage was evaluated. Quality indices (sensory score, total aerobic counts, volatile base nitrogen, and K value) were estimated and calculated into the single parameter GSI at -3, 0, 3, 9 and 15 degrees C. GSI was then kinetically modeled to describe the dependency of GSI with temperature and storage time. The calculated data of GSI were satisfactorily described by a zero order kinetic model. The activation energy (E-A) and the corresponding pre-exponential constant (k(0)) of GSI were 85.61 kJ/mot and 1.14 x 10(15), respectively. Relative errors between predicted and observed GSI values were all below 10% before the 15th day. Thus, the established model based on GSI could effectively predict the freshness of bighead carp heads at the range of -3 and 15 degrees C during different temperatures storage. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：554 / 558

页数：5

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