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SHELF LIFE PREDICTION ON DRIED SEAFOOD OF RED SHRIMP SOLENOCERA MELANTHO AT DIFFERENT ROOM TEMPERATURES
Author(s): 
Pages: 447-454
Year: Issue:  2
Journal: Oceanologia et Limnologia Sinica

Keyword:  red shrimp Solenocera melanthoshelf life predictionseafood product preservationquality analysis;
Abstract: To study the shelf life of dried Solenocera melantho(red shrimp) meat at 20 and 25°C during preservation, the total bacteria, total volatile basic nitrogen(TVB-N), and p H value were measured in combination of sensory evaluation on color, tissue texture, flavor, and appearance. After evaluation on performance of these parameters, we found that TVB-N value could be used as the key indicator to the seafood quality. With the TVB-N values measured in two temperatures, we calculated the activation energy(55.21 k J/mol) and the pre-exponential factor(1.08 × 10~9). In addition, with the Arrhenius equation, we calculated by extrapolation the variation rate constant at 20 and 25°C, being 0.1405 and 0.2386, respectively, based on which the theoretical shelf life was determined at 153.6 d and 92.1 d, respectively. By instrumental detection on the hardness and elasticity of the red shrimp product, in consideration of other parameters and sensory evaluation scores, the shelf life of the seafood was determined for three months at a normal temperature. This study provides a theoretical basis for seafood storage strategy at normal temperatures.
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