Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce
LIU Songkun, WU Haoran, YE Tao, JIANG Shaotong, LIN Lin, LU Jianfeng
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
Abstract：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 firstorder 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.
刘松昆，吴浩然，叶 韬，姜绍通，林 琳，陆剑锋. 采用动力学模型预测河蟹调味汁货架期[J]. 肉类研究, 2022, 36(6): 48-52.
LIU Songkun, WU Haoran, YE Tao, JIANG Shaotong, LIN Lin, LU Jianfeng. Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce. Meat Research, 2022, 36(6): 48-52.
2022, Vol. 36 
