Establishment and evaluation of shelf life prediction model for half-smoothtongue sole（Cynoglossus semilaevis） at different storage temperatures

Authors

LI Na, Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation, Shanghai 201306, China
XIE Jing, Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation, Shanghai 201306, China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance andEnergy Saving Evaluation, Shanghai 201306, China; College of F
MEI Jun, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance andEnergy Saving Evaluation, Shanghai 201306, China

Abstract

To monitor promptly changes of quality characteristics and predict shelf life of half-smooth tongue sole(HTS) fillets during cold store, HTS fillets were stored at 270, 273, 277, 283 K and sensory evaluation, physicochemical properties (electrical conductivity, dripping loss, cooking loss, TVB-N value and K value), and the total viable counts were measured regularly. Besides, the shelf-life model of every index varying with storage temperature and storage time was established by using first-order kinetic model combined with Arrhenius equation, which was further verified using quality changes of HTS fillets at 280 K. The results showed that the sensory evaluation values decreased with the extension of storage time, while the physicochemical and microbial indexes showed an upward trend. Furthermore, the kinetic models constructed with all indexes had excellent accuracy. And the relative error was less than ±10% between predicted shelf life and actually measured shelf life of all indicators, especially the models of TVB-N value and cooking loss. Above results demonstrated that first-order kinetic model combined with Arrhenius equation has great significance and practical guides in the evaluation of quality characteristics and prediction of shelf life of HTS fillets during cold chain logistics process.

Publication Date

11-28-2018

First Page

119

Last Page

125

DOI

10.13652/j.issn.1003-5788.2018.11.025

Recommended Citation

Na, LI; Jing, XIE; and Jun, MEI (2018) "Establishment and evaluation of shelf life prediction model for half-smoothtongue sole（Cynoglossus semilaevis） at different storage temperatures," Food and Machinery: Vol. 34: Iss. 11, Article 24.
DOI: 10.13652/j.issn.1003-5788.2018.11.025
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/24

References

[1] SI Yu-feng, WEN Hai-shen, LI Yun, et al. Liver transcriptome analysis reveals extensive transcriptional plasticity during acclimation to low salinity in Cynoglossus semilaevis[J]. Bmc Genomics, 2018, 19(1): 464.
[2] 张伟. 地下深井水及水温对半滑舌鳎生长发育的影响[J]. 水产养殖, 2018, 39(5): 1-2.
[3] 吴奇子, 陈雪, 刘欢, 等. 不同贮藏温度条件下鲐鱼货架期预测模型的构建[J]. 食品科学, 2015, 36(22): 232-236.
[4] 雷志方, 谢晶. 金枪鱼基于理化指标的货架期预测模型的建立[J]. 食品与发酵工业, 2015, 41(11): 185-191.
[5] RAMOS F C P, RIBEIRO S C A, JOELE M R S P, et al. Kinetic modeling to study the quality of tambaqui (Colossoma macropomum) sous vide during storage at different temperatures[J]. J Food Sci Technol, 2017, 54(8): 2 452-2 463.
[6] 吴行印, 谢晶, 张新林, 等. 动力学模型预测三文鱼在不同温度的货架期[J]. 包装工程, 2017(3): 1-6.
[7] BAHRAM S, REZAIE M, SOLTANI M, et al. Effect of whey protein concentrate coating cinamon oil on quality and shelf life of refrigerated beluga sturegeon (Huso huso)[J]. Journal of Food Quality, 2016, 67(12): 28-34.
[8] 李敬, 韩冬娇, 刘红英. 复合生物保鲜剂对半滑舌鳎保鲜效果的研究[J]. 河北农业大学学报, 2016, 39(1): 84-88.
[9] 李婷婷, 陈思, 李欢, 等. 冷藏鲢鱼优势腐败菌致腐能力的初步分析[J]. 食品与发酵工业, 2017, 43(6): 140-145.
[10] 朱文慧, 宦海珍, 步营, 等. 不同解冻方式对秘鲁鱿鱼肌肉保水性和蛋白质氧化程度的影响[J]. 食品科学, 2017, 38(11): 6-11.
[11] MU Gang, BERGSSON A B, JONSSON A, et al. The effects of ambient temperature and holding time during processing on drip of saithe (Pollachius virens) and deepwater redfish (Sebastes mentella) fillets[J]. Journal of Food Engineering, 2017, 200: 40-46.
[12] 于林, 陈舜胜, 王娟娟, 等. 茶多酚改性胶原蛋白-壳聚糖复合膜对冷藏斜带石斑鱼的保鲜效果[J]. 食品科学, 2017, 38(3): 220-226.
[13] 苏辉, 谢晶, 黎柳, 等. 不同温度下鲳鱼品质及微观组织的变化研究[J]. 现代食品科技, 2014(8): 106-111.
[14] 郑捷, 尚校兰, 刘安军. 超高压对海鲈鱼鱼肉的蒸煮损失及蛋白质降解程度的影响[J]. 天津科技大学学报, 2013(1): 10-13.
[15] 卢涵. 鳙鱼肉低温贮藏过程中蛋白氧化、组织蛋白酶活性与品质变化规律的研究[D]. 北京: 中国农业大学, 2017: 16-18.
[16] 刘彩华, 邱恒恒, 朱新荣, 等. 冷藏温度对白斑狗鱼肌肉质构特性的影响[J]. 食品与发酵工业, 2017, 43(12): 137-143.
[17] 曾名勇, 黄海, 李八方. 不同冻藏温度对鲈鱼肌肉蛋白质生化特性的影响[J]. 中国海洋大学学报: 自然科学版, 2003, 33(4): 525-530.
[18] SONG Yong-ling, LIU Lei, SHEN Hui-xing, et al. Effect of sodi-um alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)[J]. Food Control, 2011, 22(3): 608-615.
[19] MOHAN C O, RAVISHANKAR C N, LALITHA K V, et al. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage[J]. Food Hydrocolloids, 2012, 26(1): 167-174.
[20] STOREAKKEN T, FOSS P, SCHIEDT K, et al. Carotenoids in diets for salmonids IV: Pigmentation of Atlantic salmon with astaxanthin, astaxanthin dipalmitate and canthaxanthin[J]. Aquaculture, 1987, 65(3): 279-292.
[21] FENG Xiao, NG V K, MIKS K M, et al. Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage[J]. Food & Bioprocess Technology, 2017(10): 1-14.
[22] 王文娟, 汪水平, 李代金, 等. 不同贮藏温度齐口裂腹鱼肌肉品质的变化及货架期预测[J]. 食品科学, 2014, 35(14): 229-233.
[23] 鞠健, 胡佳慧, 熊光权, 等. 基于空气(普通包装)和真空包装条件下鲈鱼片脂肪氧化指标建立鲈鱼货架期预测模型[J]. 食品工业科技, 2018, 39(6): 191-198.
[24] SHI Ce, HAN Lu, CUI Jian-yun, et al. Study on the predictive models of the quality of Silver Carp (Hypophthalmichthys Molitrix) fillets stored under variable temperature conditions[J]. Journal of Food Processing & Preservation, 2014, 38(1): 356-363.