Abstract:

Kinetic models were developed to study the freshness and shelf life of Scomber japonicus on board at different
storage temperatures. Sensory evaluation, K value, total-volatile basic nitrogen (TVB-N) value, and total viable count (TVC)
during storage at 0, 5, 10 and 15 ℃ were examined to find out the relationship between the shelf life and storage temperature.
The predictive models of K value, TVB-N value and TVC with respect to temperature and storage time were developed
based on Arrhenius equation. Activation energies (Ea) and rate constants (k0) of K value, TVB-N value and TVC were
30.54 kJ/mol, 1.54 × 104, 41.21 kJ/mol, 4.40 × 105, 46.78 kJ/mol, and 2.93 × 106, respectively. The results indicate that K
value, TVB-N value and TVC increased with increasing storage time and temperature. It was also observed that the sensory
quality decreased with increasing storage time and temperature. The remaining shelf-life of Scomber japonicus can be
predicted at a storage temperature ranging from 0 to 15 ℃ based on K value, TVB-N value and TVC.

Key words: Scomber japonicus, storage temperature, shelf life, predictive modelling, Arrhenius equation