Title: Shelf Life Prediction of Low-salt Shrimp Sauce through Kinetic Models of Total Volatile Basic Nitrogen
Abstract: Total volatile basic nitrogen(TVB-N) was selected as the indicator of quality change and shelf life for low-salt shrimp sauce products.The TVB-N was determined to be 4.50 mg/g as the end of shelf life based on sensory evaluation and SB/T 10525-2009.The first order kinetic equation between TVB-N and storage time(t),and Arrhenius kinetic equation between rate constant of TVB-N(k) and storage temperature(T) were established to predict quality change of low-salt shrimp sauce products and shelf life during storage at a certain temperature.In Arrhenius equation,the activity energy Ea was obtained as 63.69 kJ/moL and pre-exponential factor k0 was 2.76×109.Velocity constant of TVB-N k was 2.76×109e-63690/RT.Compared with observed shelf life of low-salt shrimp sauce products stored at 15,30 and 37 ℃,relative error between predicted and observed shelf life were 9.79%,7.00% and-6.54%,respectively.Shelf life of low-salt shrimp sauce products was 155.8 days at 23 ℃ and 107.2 days at 27 ℃ through extrapolation of Arrhenius equation,and the predicted results consistent with factual data.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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Cited By Count: 1
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