TY  - JOUR
AU  - LIU, Songkun
AU  - WU, Haoran
AU  - YE, Tao
AU  - JIANG, Shaotong
AU  - LIN, Lin
AU  - LU, Jianfeng
PY  - 2022
TI  - Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce
JO  - Meat Research
SN  - 1001-8123
SP  - 48
EP  - 52
VL  - 36
IS  - 6
AB  - 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.
UR  - https://doi.org/10.7506/rlyj1001-8123-20220421-041
DO  - 10.7506/rlyj1001-8123-20220421-041