Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures

Abstract

Quality predictive models were developed to predict the freshness of bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. Quality indices [sensory score, total volatile base nitrogen (TVB-N), total aerobic counts (TAC) and K value] at )3, 0, 3, 9 and 15°C were estimated and kinetically modelled by the Arrhenius equation. The activation energy (E A ) of sensory score, TVB-N, TAC and K value was 78.17, 75.93, 106.53 and 76.21 kJ mol )1 , and the corresponding rate constants (k 0 ) were 1.16 · 10 15 , 2.60 · 10 14 , 4.05 · 10 19 and 1.36 · 10 15 . The high regression coefficients (R 2 > 0.87) indicated the acceptability of the zero-order reaction for sensory score, TVB-N, TAC and K value. Relative errors between predicted and observed freshness indicators values of sensory score, TVB-N, TAC and K value were all below 10% except the values at 6th day of K value, 3rd day and 9th day of TVB-N. These results indicated that the models based on sensory score, TVB-N, TAC and K value could effectively predict the freshness indicators of bighead carp fillets at the range of )3 to 15°C.

Establishment of the Arrhenius Model and the Radial Basis Function Neural Network (RBFNN) Model to Predict Quality of Thawed Shrimp (S olenocera melantho ) Stored at Different Temperatures

“…According to the proposed limit of 7 log 10 cfu/g (Hong et al . ), shrimp stored at 6, 3 and 0C exceeded the limit after storage for 2.5, 4, and 4 days, respectively, which is similar to the results for TVB‐N. However, the TAC value of shrimp stored at −3C did not exceed the limit during the entire storage period, which means that −3C inhibited bacterial growth effectively.…”

Modelling quality changes in Songpu mirror carp (Cyprinus carpio) fillets stored at chilled temperatures: comparison between Arrhenius model and log‐logistic model

“…The fillets maintained high scores during the first 3–6 days at lower temperatures (270, 273 and 276 K), and quality deterioration was soon observed as off‐odour, discoloration, texture softening at the very beginning stored at 282 and 288 K. The above outcomes were similar to the trends observed by Hong et al . () for Bighead carp fillets stored at different temperatures.…”

“…Quality changes of Songpu mirror carp fillets during storage at 270, 273, 276, 282 and 288 K, values are presented as mean ± SD (n = 3): (a) sensory score; (b) total aerobic counts (TAC); (c) total volatile basic nitrogen (TVB-N); (d) electrical conductivity (EC) Hong et al (2012). for Bighead carp fillets stored at different temperatures.…”

The Quality Changes of Songpu Mirror Carp (Cyprinus carpio ) during Partial Freezing and Chilled Storage

“…3C (Song et al 2012) Hong et al (2011). evaluated that bighead carp (Aristichthys nobilis) was acceptable until the 9th and 21st days at 3 and -3C, respectively.…”