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

International Journal of Food Science and Technology

Volumn 48, Issue 2, 2013, Pages 387-393

  Bao, Yulong ^a   Zhou, Zhongyun ^a   Lu, Han ^a   Luo, Yongkang ^a   Shen, Huixing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Arrhenius model; Chilled storage; Log logistic model; Quality changes; Songpu mirror carp

Indexed keywords

ARRHENIUS MODELS; CHILLED STORAGE; LOG-LOGISTIC MODEL; QUALITY CHANGE; SONGPU MIRROR CARP;

ELECTRIC CONDUCTIVITY; ERRORS;

MIRRORS;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 84872373348     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03200.x     Document Type: Article

References (25)

1. Andevari, G.T. & Rezaei, M. (2011). Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage. International Journal of Food Science and Technology, 46, 2305-2311.
2. Bahmani, Z.A., Rezai, M., Hosseini, S.V. et al. (2011). Chilled storage of golden gray mullet (Liza aurata). LWT-Food Science and Technology, 44, 1894-1900.
3. Boekel, M. (1996). Statistical aspects of kinetic modeling for food science problems. Journal of Food Science, 61, 477-486.
4. Chen, G., Campanella, O.H. & Barbosa-Canovas, G.V. (2012). Estimating microbial survival parameters under high hydrostatic pressure. Food Research International, 46, 314-320.
5. Chytiri, S., Chouliara, I., Savvaidis, I.N. & Kontominas, M.G. (2004). Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology, 21, 157-165.
6. Corradini, M.G. & Peleg, M. (2004). A model of non-isothermal degradation of nutrients, pigments and enzymes. Journal of the Science of Food and Agriculture, 84, 217-226.
7. Dondero, M., Cisternas, F., Carvajal, L. & Simpson, R. (2004). Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature. Food Chemistry, 87, 543-550.
8. García-Breijo, E., Barat, J.M., Torres, O.L. et al. (2008). Development of a puncture electronic device for electrical conductivity measurements throughout meat salting. Sensors and Actuators A: Physical, 148, 63-67.
9. Gimenez, B., Roncales, P. & Beltran, J.A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82, 1154-1159.
10. Hong, H., Luo, Y., Zhu, S. & Shen, H. (2012). Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. International Journal of Food Science & Technology, 47, 488-494.
11. Jiménez, N., Bohuon, P., Dornier, M., Bonazzi, C., Pérez, A.M. & Vaillant, F. (2012). Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100-140°C). Food Research International, 47, 106-115.
12. Kaymak-Ertekin, F. & Gedik, A. (2005). Kinetic modelling of quality deterioration in onions during drying and storage. Journal of Food Engineering, 68, 443-453.
13. Li, C., Zhang, Y., Jia, Z., Hu, X. & Shi, L. (2009). Comparative studies on measurable characters and the number of scales in Songpu mirror carp and German mirror carp selection strain. Chinese Journal of Fisheries, 22, 53-61.
14. Litwińczuk, A., Florek, M., Skałecki, P. & Litwińczuk, Z. (2008). Chemical composition and physicochemical properties of horse meat from the longissimus lumborum and semitendinosus muscle. Journal of Muscle Foods, 19, 223-236.
15. Nourian, F., Ramaswamy, H.S. & Kushalappa, A.C. (2003). Kinetic changes in cooking quality of potatoes stored at different temperatures. Journal of Food Engineering, 60, 257-266.
16. Ocaño-Higuera, V.M., Maeda-Martínez, A.N., Marquez-Ríos, E. et al. (2011). Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chemistry, 125, 49-54.
17. Ojagh, S.M., Rezaei, M., Razavi, S.H. & Hosseini, S.M.H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120, 193-198.
18. Peleg, M., Engel, R., Gonzalez Martinez, C. & Corradini, M.G. (2002). Non-Arrhenius and non-WLF kinetics in food systems. Journal of the Science of Food and Agriculture, 82, 1346-1355.
19. Ratkowsky, D.A., Olley, J., McMeekin, T.A. & Ball, A. (1982). Relationship between temperature and growth rate of bacterial cultures. Journal of Bacteriology, 149, 1-5.
20. Song, Y., Liu, L., Shen, H., You, J. & Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 22, 608-615.
21. Tan, C.P., Che Man, Y.B., Selamat, J. & Yusoff, M.S.A. (2001). Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry. Journal of the American Oil Chemists' Society, 78, 1133-1138.
22. Van Boekel, M.A.J.S. (2008). Kinetic modeling of food quality: a critical review. Comprehensive Reviews in Food Science and Food Safety, 7, 144-158.
23. Yao, L., Luo, Y., Sun, Y. & Shen, H. (2011). Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness. Journal of Food Engineering, 107, 147-151.
24. Yu, K., Wu, Y., Hu, Z., Cui, S. & Yu, X. (2010). Modeling thermal degradation of litchi texture: comparison of WeLL model and conventional methods. Food Research International, 44, 1970-1976.
25. Zhang, L., Li, X., Lu, W., Shen, H. & Luo, Y. (2011). Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food Control, 22, 1197-1202.