Abstract:

Kinetic changes in drip loss of fresh meat, exudative loss of frozen meat, total volatile basic nitrogen (TVB-N),
and thiobarbituric acid (TBA) of Sclizothorax prenanti muscle at different storage temperatures were investigated. The
kinetic models of TVB-N and TBA were established to predict the shelf life and monitor the quality change of Sclizothorax
prenanti muscle during storage. Results indicated that drip loss of fresh meat fluctuated from 1.40% to 2.16% during the
first 24 h of storage, and increased to 4.35% at 144 h. Exudative loss of frozen meat increased as the thawing time was pr
olonged and reached 15.88% at 24 h. TVB-N and TBA increased with increasing storage time and temperature. The kinetic
models, tTVB-N = (lnAt－lnA0)/5.53× 1011×e－66 150/RT) for TVB-N, tTBA = (lnAt－lnA0)/1.17×1012×e－65 720/RT) for TBA were
first-order Arrhenius equations and could be used to describe the changes in TVB-N and TBA. Therefore, the storage period
of Sclizothorax prenanti muscle could be calculated using these models.

Key words: Sclizothorax prenanti, water-holding capacity, volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), kinetic model