@article{LIU2022, 
author = {Songkun LIU and Haoran WU and Tao YE and Shaotong JIANG and Lin LIN and Jianfeng LU},
title = {Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce},
year = {2022},
journal = {Meat Research},
volume = {36},
number = {6},
pages = {48-52},
keywords = {river crab sauce, total volatile basic nitrogen, kinetic model, Arrhenius equation, shelf life},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20220421-041},
doi = {10.7506/rlyj1001-8123-20220421-041},
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.}
}