关键词: 扇贝, 模型, 货架期

Abstract:

The correlations of sensory evaluation scores with volatile basic nitrogen (TVB-N), total number of colonies and
the freshness indicator K value were analyzed for scallops stored at different temperatures (10, 5, 0 and -1.2 ℃). Further
studies were carried out to establish kinetics models for the three parameters as a function of storage temperature and time
and shelf-life prediction models based on each of these parameters. The experimental results showed that first-order kinetics
model and Arrhenius equation could describe TVB-N, total colony number and K value with high accuracy (R2 > 0.9). All
these parameters were useful to predict the shelf-life of scallops stored at different temperatures. It was validated that the
relative error of prediction was less than 10%.

Key words: scallops, model, shelf life