Establishment of a Model for Evaluating Shelf Life of Pseudosciaena crocea in Simulated Logistics and Storage

Abstract

Cold chain logistics is a common way of fresh-keeping transportation at present, but in the actual transportation and storage process, temperature control is often not accurate, which leads to shortened shelf life. We evaluated the changes in the quality of Pseudosciaena crocea at different temperature during transportation. Specimens of P. crocea, were immersed in slurry ice for 20 min, and stored at 22℃, 4℃, or -1℃ for 4 days. During this period, the development of rancidity of P. crocea was measured by sensory (odor, skin, color, and flesh appearance) and biochemical (total number of colonies, TVB-N value, and K-value) analyses. A combination of sensory and biochemical parameters, and the Arrhenius equation were used to predict the shelf-life of P. crocea during storage. After verification under different storage temperatures, the relative error between the predicted and the measured values was found to be within 15%. The present work provides theoretical guidance for the quality control of P. crocea during transportation and storage.

Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model

“…Physical and chemical interactions, as well as microbiological activities, may alter the quality of food during storage. Most food quality changes during preparation and storage followed zero-or first-order reaction [30]. The zero-(Equation ( 2)) and first-order (Equation ( 3)) kinetic models were used for the exponential regression analysis.…”

“…The Arrhenius equation (Equation ( 4)) describes the chemical reaction [30]. The model using temperature as an independent variable elucidates the link between the chemical reaction rate (K) and the absolute temperature (T).…”