FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 484-487.doi: 10.7506/spkx1002-6630-201022109

• Packaging & Storage • Previous Articles     Next Articles

Prediction Model Establishment for Shelf Life and Freshness of Chilled Cyprinus carpio

GUO Quan-you1,2，WANG Xi-chang2，YANG Xian-shi1,*，XU Zhong1，LI Xue-ying1   

  1. 1. Key and Open Laboratory of Marine Estuarine Fisheries, Ministry of Agriculture, East China Sea Fisheries Research Institute,
    Chinese Academy of Fishery Sciences, Shanghai 200090, China；2. College of Food Science and Technology,
    Shanghai Ocean University, Shanghai 201306, China
  • Received:2010-08-03 Revised:2010-11-11 Online:2010-11-25 Published:2010-12-29
  • Contact: YANG Xian-shi E-mail:yangxianshi@126.com

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Abstract:

Sensory, physicochemical and microbiological indices of chilled Cyprinus carpio stored at low temperature from 0－15 ℃ were explored to determine the shelf life time of chilled Cyprinus carpio during storage. A relationship between temperature and freshness of chilled Cyprinus carpio was described by exponential relative rate of spoilage equation. A prediction model for the shelf life time of chilled Cyprinus carpio was also established and validated. Results indicated that the shelf life time of chilled Cyprinus carpio at 0, 5, 10 ℃ and 15 ℃ were 29.7, 15.9, 6.1 and 3.6 days, respectively. At the end of shelf life, the counts of total bacteria, Pseudomonas and Psychrotrophs were (7.23 ± 0.29), (6.67 ± 0.33), (6.96 ± 0.37) lg (CFU/g); total volatile basic nitrogen was (20.41 ± 1.14) mg/100 g. The shelf life (SL) model for chilled Cyprinus carpio stored at 0－15 ℃ can be described as SL(T) = 29.7/[Exp(0.15×T]. Shelf life model was validated by shelf life of chilled Cyprinus carpio at 0－15 ℃ with relative standard error of 3.3% － 23.8%.

Key words: Cyprinus carpio, freshness, shelf life, modeling

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