Modelling quality changes in Songpu mirror carp (Cyprinus carpio) fillets stored at chilled temperatures: comparison between Arrhenius model and log-logistic model

Authors

  • Yulong Bao,

    1. College of Food Science & Nutritional Engineering, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
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  • Zhongyun Zhou,

    1. College of Food Science & Nutritional Engineering, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
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  • Han Lu,

    1. College of Food Science & Nutritional Engineering, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
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  • Yongkang Luo,

    Corresponding author
    • College of Food Science & Nutritional Engineering, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
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  • Huixing Shen

    1. College of Science, China Agricultural University, Beijing, China
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Correspondent: Fax: +86 10 62737385; e-mail: luoyongkang@cau.edu.cn

Summary

To understand the quality changes in Songpu mirror carp (Cyprinus carpio) fillets during chilled storage, sensory score, total aerobic counts (TAC), total volatile basic nitrogen (TVB-N) and electrical conductivity (EC) of the fillets stored at 270, 273, 276, 282 and 288 K were investigated. Furthermore, both Arrhenius model and log-logistic model were established to predict the quality changes. The high regression coefficients (R2 > 0.90) represented the acceptability of both Arrhenius model and log-logistic model. Relative errors between predicted values and observed values were all within ±5% for models based on EC, within ± 25% for models based on TAC and TVB-N (except the TVB-N value on 9th and 15th day). The relative errors of sensory score were all within ±35% in the first 9 days. It is concluded that both Arrhenius model and log-logistic model based on EC, TAC or TVB-N can be applied in modelling quality changes in Songpu mirror carp fillets during storage within 270–288 K.

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