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|Title: ||Development of Predictive Model for the Remaining Shelf-life of Tilapia Fillet under Variable Temperature Conditions|
|Authors: ||Gia Dieu Tran|
|Issue Date: ||2020-06-16T03:09:12Z
|Publisher: ||Journal of the Fisheries Society of Taiwan|
This study aims to investigate the effect of variable storage conditions on the remaining shelf-life of frozen tilapia. In order to achieve this purpose, analyses such as microbiological, physical and biochemical indicators were used to test on the quality of tilapia stored at 10°C, 15°C, 20°C and 25°C, respectively. The results indicated that microbiological predictors increased with the time and temperature due to the biochemical reactions. According to the physical and biochemical indicators, the acidity of the tilapia flesh was associated with the storage time. Through the consistent analyses on of these stated factors, the deterioration rate of tilapia under different storage temperatures was then interpreted in order to estimate the product's shelf-life. By using the shelf-life prediction formula, the results indicated that the tilapia was be able to store at 10°C, 15°C, 20°C and 25°C for 120 h (5 days), 60 h (about 2 to 3 days), 30 h (about 1 to 2 days) and 24 h (1 day), respectively. Based on the indicators mentioned above, the values of deterioration rate and activation energy obtained in this study were 0.01971255 h-1 and 132.9 kJ mol-1 , respectively, these could be used to predict the remaining shelf-life of fish product which was exposed to fluctuated temperature condition. Assuming fish fillet first experienced variable temperature condition, the predicted remaining shelf-life would be 29 months under-18°C storage.
|Relation: ||46(1) pp 1-13|
|Appears in Collections:||[食品科學系] 期刊論文|
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