TBARS predictive models of pork sausages stored at different temperatures

Meat Science

Volumn 96, Issue 1, 2014, Pages 1-4

  Wenjiao, Fan ^a,b   Yongkui, Zhang ^a   Yunchuan, Chen ^b   Junxiu, Sun ^b   Yuwen, Yi ^b  

^a SICHUAN UNIVERSITY   (China)

^b Sichuan Tourism University   (China)

Author keywords

Pork sausage; Predictive models; TBA content; Temperature

Indexed keywords

2-THIOBARBITURIC ACID; ARRHENIUS EQUATION; ARRHENIUS MODELS; PORK SAUSAGES; PREDICTIVE MODELS; PRIMARY REACTION; REGRESSION COEFFICIENT; TBA CONTENT;

ACTIVATION ENERGY; FORECASTING; RATE CONSTANTS; TEMPERATURE;

MEATS;

THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; FOOD STORAGE; MEAT; METHODOLOGY; PORK SAUSAGE; PREDICTIVE MODELS; REPRODUCIBILITY; SWINE; TBA CONTENT; TEMPERATURE;

PORK SAUSAGE; PREDICTIVE MODELS; TBA CONTENT; TEMPERATURE;

ANIMALS; FOOD STORAGE; MEAT PRODUCTS; REPRODUCIBILITY OF RESULTS; SWINE; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84880976223     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.06.025     Document Type: Article

References (24)

1. Boekel M. Statistical aspects of kinetic modeling for food science problems. Journal of Food Science 1996, 61:477-486.
2. Bradley E.M., Williams J.B., Schilling M.W., Coggins P.C., Crist C., Yoder S., Campano S.G. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Meat Science 2011, 88:145-150.
3. Cheng J., Wang S., Ockerman H.W. Lipid oxidation and color change of salted pork patties. Meat Science 2007, 75:71-77.
4. Connell J.J. Methods of assessing and selecting for quality. In control of fish quality 1990, Springer, Berlin. 3rd ed.
5. Giannakourou M.C., Taokis P.S. Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry 2003, 83:33-41.
6. Gomes H.A., Silva E.N., Nascimento M.R.L., Fukuma H.T. Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry 2003, 80:433-437.
7. Hong H., Luo Y.K., Zhu S.C., Shen H.X. Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures. Journal of Food Engineering 2012, 113:554-558.
8. Kaymak-Ertekin F., Gedik A. Kinetic modelling of quality deterioration in onions during drying and storage. Journal of Food Engineering 2005, 68:443-453.
9. Kirk R.S., Sawyer R. Pearson's composition and analysis of foods 1991, Longman Scientific and Technical, London. 9th ed.
10. Kuo C.C., Chu C.Y. Quality characteristics of Chinese sausages made from PSE pork. Meat Science 2003, 64:441-449.
11. Li T.T., Li J.R., Hu W.Z., Zhang X.G., Li X.P., Zhao J. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry 2013, 135:140-145.
12. Liu P., Tu K. Prediction of TVB-N content in eggs based on electronic nose. Food Control 2012, 23:177-183.
13. Martínez L., Djenane D., Cilla I., Beltrán J.A., Roncalés P. Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere. Food Chemistry 2006, 94:219-225.
14. Maskan M. Kinetics of colour change of kiwi fruits during hot air and microwave drying. Journal of Food Engineering 2001, 48:169-175.
15. Mendes R., Pestana C., Gonçalves A. The effects of soluble gas stabilization on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP. International Journal of Food Science and Technology 2008, 43:2000-2009.
16. Qiu C.Y., Zhao M.M., Sun W.Z., Zhou F.B., Cui C. Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing. Meat Science 2013, 93:525-532.
17. Sallam K.I., Samejima K. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebensmittel-Wissenschaft und Technologie 2004, 37:865-871.
18. SAS SAS user's guide: Basic statistical analysis 1999, SAS Inst, Cary, NC.
19. Sebranek J.G., Sewalt V.J.H., Robbins K.L., Houser T.A. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science 2005, 69:289-296.
20. Tan F.J., Liao F.Y., Jhan Y.J., Liu D.C. Effect of replacing pork backfat with yams (Dioscorea alata) on quality characteristics of Chinese sausage. Journal of Food Engineering 2007, 79:858-863.
21. Tang S., Sheehan D., Buckley D.J., Morrissey P.A., Kerry J.P. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. International Journal of Food Science and Technology 2001, 36:685-692.
22. Vural H. Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages. Europe Food Research Technology 2003, 217:100-103.
23. Yao L., Luo Y., Sun Y., Shen H. Establishment of kinetic models based on electrical conductivity and freshness indicators for the forecasting of crucian carp (Carassius carassius) freshness. Journal of Food Engineering 2011, 107:147-151.
24. Zhang L.N., Li X., Lu W., Shen H.X., Luo Y.K. Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food Control 2011, 22:1197-1202.