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Publishing Language: Chinese | Open Access

Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce

Songkun LIU , Haoran WU, Tao YE, Shaotong JIANG, Lin LIN, Jianfeng LU ( )
Engineering Research Center of Bio-Process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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Abstract

In order to rapidly and accurately predict the shelf life of river crab sauce, prepared from river crab processing waste, during storage at 25 ℃, river crab sauce was stored at 37, 45 or 55 ℃ to accelerate its quality deterioration. A first-order kinetic model was established with total volatile basic nitrogen (TVB-N) as the dependent variable. The predicted value of shelf life was determined by the kinetic model and the Arrhenius equation. The results showed that the activation energy (Ea) and pre-exponential factor (k0) obtained from the Arrhenius equation were 29.28 kJ/mol and 1.443 × 103, respectively, and the shelf life of river crab sauce at 25 ℃ was calculated to be 183 days.

Keywords

river crab saucetotal volatile basic nitrogenkinetic modelArrhenius equationshelf life
CLC number: TS254.4 Document code: A Article ID: 1001-8123(2022)06-0048-05

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Meat Research
Volume 36 Issue 6,
June 2022
Pages 48-52
DOI: 10.7506/rlyj1001-8123-20220421-041

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Cite this article:
LIU S, WU H, YE T, et al. Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce. Meat Research, 2022, 36(6): 48-52. https://doi.org/10.7506/rlyj1001-8123-20220421-041

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Received: 21 April 2022
Published: 30 June 2022
© China Meat Research Center 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).