Kinetics study of quality of Mee-Krob during storage and development of a shelf life model
2019
Jirasatid, S. | Limroongreungrat, K. | Chaikham, P. | Nopharatana, M.
The objective of the present work was to investigate the kinetic models of the effects of storage temperatures (4, 30 and 50°C) and different packaging, namely polypropylene bag under atmospheric condition, aluminium foil bag under atmospheric condition, and aluminium foil bag under modified atmospheric packaging (MAP) (99.99% N₂), on the qualities of MeeKrob during storage of four to eight weeks. Peroxide value, colour parameters and consumers’ acceptability were also investigated. During storage, Mee-Krob underwent lipid oxidation and colour changes, causing a lower consumer acceptance. The increase in peroxide formation and the deterioration of sensorial acceptance scores followed zero-order reaction kinetics. Variation of the rate constants for these reactions with temperature can be described by the Arrhenius and Eyring-Polanyi models. Based on packaging conditions, aluminium foil bag under MAP was the most effective treatment for improving visual colour and overall acceptability, and lowering peroxide value of Mee-Krob. Overall, at a reference storage temperature of 30°C, shelf life of Mee-Krob increased from 74 to 80 days or increased by 8% as compared to the control sample based on the sensorial evaluation criteria.
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