Abstract:

Total viable count (TVC), total volatile base-nitrogen (TVB-N) value, freshness index (K value) and sensory evaluation of Pampus argenteus (pomfret) at different storage temperatures were assessed to investigate the relation between the shelf life and temperature. The Arrhenius models of TVC, TVB-N value and K-value with respect to storage time and temperature were developed. The high regression coefficients（R2 ＞ 0.9）indicated the acceptability of the first order reaction and Arrhenius model for predicting the changes of TVC, TVBN value and K-value of pomfret. The activation energy (EA) and preexponential factor (k0) of TVC, total volatile base-nitrogen value, and K-value prediction models were 47.60 kJ/mol and1.568 × 109, 50.80 kJ/mol and1.490 × 109, and 43.81 kJ/mol and 3.553 × 107 respectively．

Key words: pomfret, kinetics model, TVC, TVB-N, K value