Predictive models about the quality changes of silver carp (Hypophthalmichthys molitrix) fillets stored under variable temperatures were investigated. Electrical conductivity (EC), total aerobic count (TAC), total volatile base nitrogen (TVB-N) and sensory score of silver carp fillets stored at 270, 273, 276, 282 and 288 K were determined. Different reaction orders (zero, first and second) were tested; EC, TAC and TVB-N followed a first-order reaction equation; and sensory score followed a zero-order reaction equation based on the total coefficient of determination (ΣR2). The effect of temperature and storage time on the quality of silver carp fillets was modeled by using Arrhenius equation. All the relative errors of validation experiments for EC, TAC and sensory score varied by <13% and for TVB-N varied by <13% within 12 days. Therefore, the models can predict the quality of silver carp fillets effectively within 270–288 K.
In this work, the efficient quality models for silver carp fillets during refrigerated storage were established. The useful information about quality changes in silver carp fillets stored under different temperatures could be obtained by the predictive models. In addition, fast calculations of the quality changes based on the stored temperature allow optimizing their storage management and reducing the economic losses during cold chain. Therefore, the quality models of silver carp fillets have a brilliant prospect in predicting quality changes during the cold chain.