Kinetics study of quality of Mee-Krob during storage and development of a shelf life model
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Author list: Jirasatid S., Limroongreungrat K., Chaikham P., Nopharatana M.
Publisher: Faculty of Food Science and Technology
Publication year: 2019
Journal: International Food Research Journal (1985-4668)
Volume number: 26
Issue number: 2
Start page: 489
End page: 498
Number of pages: 10
ISSN: 1985-4668
Languages: English-Great Britain (EN-GB)
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Abstract
The objective of the present work was to investigate the kinetic models of the effects of storage temperatures (4, 30 and 50ฐC) and different packaging, namely polypropylene bag under atmospheric condition, aluminium foil bag under atmospheric condition, and aluminium foil bag under modified atmospheric packaging (MAP) (99.99% N 2 ), on the qualities of Mee- Krob during storage of four to eight weeks. Peroxide value, colour parameters and consumers' acceptability were also investigated. During storage, Mee-Krob underwent lipid oxidation and colour changes, causing a lower consumer acceptance. The increase in peroxide formation and the deterioration of sensorial acceptance scores followed zero-order reaction kinetics. Variation of the rate constants for these reactions with temperature can be described by the Arrhenius and Eyring-Polanyi models. Based on packaging conditions, aluminium foil bag under MAP was the most effective treatment for improving visual colour and overall acceptability, and lowering peroxide value of Mee-Krob. Overall, at a reference storage temperature of 30ฐC, shelf life of Mee-Krob increased from 74 to 80 days or increased by 8% as compared to the control sample based on the sensorial evaluation criteria. ฉ 2008 IFRJ, Faculty of Food Science & Technology, UPM.
Keywords
Mee-Krob
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