Tsironi Theofania N, Stoforos Nikolaos G, Taoukis Petros S
Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece.
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece.
Foods. 2020 Dec 18;9(12):1893. doi: 10.3390/foods9121893.
The objective of this study was the investigation of the effect of variable conditions on quality parameters and the shelf life of fish during frozen storage. Three different fish products were tested, i.e., gilthead sea bream () fillets, sea bass () fillets, and yellowfin tuna () slices stored in the range of -5 to -15 °C. The kinetic modeling of different shelf-life indices was conducted. Sensory scoring of frozen fish showed high correlation with color (-value) and total volatile basic nitrogen (TVBN). The temperature dependence of the rates of quality degradation was expressed via the activation energy values, calculated via the Arrhenius equation, and ranged, for the tested quality indices, between 49 and 84 kJ/mol. The estimated kinetic parameters were validated at dynamic conditions and their applicability in real conditions was established, allowing for their practical application as tools for cold chain management.
本研究的目的是调查不同条件对冷冻储存期间鱼类品质参数和货架期的影响。测试了三种不同的鱼产品，即金头鲷（）鱼片、海鲈（）鱼片和黄鳍金枪鱼（）切片，储存温度范围为-5至-15°C。对不同货架期指标进行了动力学建模。冷冻鱼的感官评分与颜色（-值）和总挥发性盐基氮（TVBN）高度相关。通过阿伦尼乌斯方程计算的活化能值表示了品质降解速率的温度依赖性，对于所测试的品质指标，其范围在49至84 kJ/mol之间。在动态条件下对估计的动力学参数进行了验证，并确定了它们在实际条件下的适用性，从而使其能够作为冷链管理工具实际应用。
