Predictive Modeling for Monitoring the Quality Change and Shelf-life of Frozen Tilapia Fillets in Cold-chain
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Abstract:
This study examined the quality change as well as the sensitive index of frozen tilapia fillets stored at -18 ℃, -14 ℃, -10 ℃, according to the results of sensory, microorganism and physicochemical index. The results showed that the total plate count of numerical values rising slowly with the prolongation of storage time, and reached to 4.31 log(CFU/g), 4.76 log(CFU/g), 5.47 log(CFU/g), respectively at 120 days when stored at -18℃, -14℃, -10℃. It did not reach the national limit of the total number of frozen tilapia fillets. Total volatile basic nitrogen (TVB-N) values rose linearly and reduced to 13 mg/100 g at 120 d, 80 d, 60 d, respectively. Thiobarbituric acid (TBA) value increased gradually but there were no significant differences amongst groups. The sensory quality of frozen tilapia fillets gradually decayed with storage time, but maintained a good sensory quality at the end of storage, and the lower the temperature of freezing storage had, the slower the quality decayed. According to Pearson’s correlation coefficient, TVB-N was the sensitive index and its change was accordance with zero order reaction when combining with the Goodness-of-fit analysis and Residual sum of squares (RSS). Using Arrhenius equation to build dynamic equation between storage temperature (T) and the reaction rate (ka), the shelf-life prediction model of frozen tilapia fillets in cold-chain logistics was built. It has proved that this model can accurately predict the shelf life of frozen tilapia fillets at -14 ℃ and -10 ℃.
