Kinetic modeling to study the quality of tambaqui (Colossoma macropomum) sous vide during storage at different temperatures

被引：10
作者：
Ramos, Fabiane C. P. [1 ]
Ribeiro, Suezilde C. A. [2 ]
Peixoto Joele, Maria R. S. [2 ]
Sousa, Consuelo L. [1 ]
Lourenco, Lucia F. H. [1 ]
机构：
[1] Univ Fed Para UFPA, Belem, Para, Brazil
[2] Inst Fed Educ Cincia & Tecnol Para, Campus Castanhal, Castanhal, PA, Brazil
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2017年 / 54卷 / 08期
关键词：
Colossoma macropomun; Processing; Degradation; Kinetic; Shelf life; Sous vide; BONITO SARDA-SARDA; SHELF-LIFE; BLOCH;
D O I：
10.1007/s13197-017-2687-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study aimed to assess the changes in quality of tambaqui sous vide during refrigerated storage using degradation kinetics. Tambaqui sous vide was prepared and stored at three temperatures (1, 4, 10 A degrees C). The microorganism counts and the physicochemical analyses were analyzed every three days. The results obtained were fitted to the Labuza models and by Arrhenius equation. The results of the microbiological and physicochemical analyses obtained better fits to the zero-order model. The Arrhenius equation better fit to the velocity constants of the zero-order model, which showed that the changes in the values of attributes are related to temperature. Higher Ea values were found for the microorganism counts than for the physicochemical parameters, which proves the greater dependency of microorganisms on variations in temperature. The assessment of changes in quality based on temperature allows the storage conditions to be optimized.
引用
收藏
页码：2452 / 2463
页数：12
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