English  |  正體中文  |  简体中文  |  Items with full text/Total items : 28608/40649
Visitors : 6435183      Online Users : 52
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52985

Title: Development of Predictive Model for the Remaining Shelf-life of Tilapia Fillet under Variable Temperature Conditions
Authors: Gia Dieu Tran
Nodali Ndraha
Hsin-I Hsiao
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2019-01
Issue Date: 2020-06-16T03:09:12Z
Publisher: Journal of the Fisheries Society of Taiwan
Abstract: Abstract:
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
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52985
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat

All items in NTOUR are protected by copyright, with all rights reserved.


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback