Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures

作者：Hong Hui; Luo Yongkang^*; Zhu Sichao; Shen Huixing

来源：Journal of Food Engineering, 2012, 113(4): 554-558.

DOI：10.1016/j.jfoodeng.2012.07.012

• Predictive model
• Global stablity index
• Bighead carp heads
• Storage

A freshness index called the global stablity index (GSI) applicable to follow the variation of multi-quality indices of bighead carp (Aristichthys nobilis) heads during different temperatures storage was evaluated. Quality indices (sensory score, total aerobic counts, volatile base nitrogen, and K value) were estimated and calculated into the single parameter GSI at -3, 0, 3, 9 and 15 degrees C. GSI was then kinetically modeled to describe the dependency of GSI with temperature and storage time. The calculated data of GSI were satisfactorily described by a zero order kinetic model. The activation energy (E-A) and the corresponding pre-exponential constant (k(0)) of GSI were 85.61 kJ/mot and 1.14 x 10(15), respectively. Relative errors between predicted and observed GSI values were all below 10% before the 15th day. Thus, the established model based on GSI could effectively predict the freshness of bighead carp heads at the range of -3 and 15 degrees C during different temperatures storage.

• 出版日期2012-12
• 单位中国农业大学