Frozen kinetics models for sensory, chemical, and microbial spoilage of preserved razor clam (Sinonovacula constricta) at different temperatures
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Ziyin Li
Abstract
Refrigerated treatment offers an effective avenue to delay spoilage process of aquatic products during storage, while none or less study has been reported for bivalve species. This work aims to investigate the variations in different storage freshness of frozen razor clam samples, by which an effective evaluation system based on frozen kinetics models was established. In this study, fresh razor clam samples were preserved at the temperature of 268, 258, and 248 K for 40 days, respectively. The spoilage process was determined by a series of freshness assays, including sensory score (SS), electric conduction (EC), total volatile basic nitrogen (TVB-N), K-value, and total colonies counts (TCC). On this basis, the variations in these indexes were fitted by zero-, first- and second- order kinetic models. Results showed that zero -order kinetic model was more suitable to fit each freshness trend. Accordingly, the shelf life of razor clam was predicted as 47∼54, 79∼84, and 121∼154 days when the samples were preserved at 268, 258, and 248 K, respectively. This study revealed the general trends of the frozen decay process of bivalve species, which is instructive to establish applicative models for the real distribution chain.
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 31460420
Funding source: National Key Research and Development Program of China
Award Identifier / Grant number: 2018YFC1602206
Funding source: Guangdong Key R&D Program
Award Identifier / Grant number: 2019B020210002
Funding source: Guangdong Medical Science and Technology Research Fund
Award Identifier / Grant number: 20191119103719813
Funding source: Project of scientific research start up plan of Southern Medical University
Award Identifier / Grant number: NO. LX2018N010
Funding source: Natural Science Foundation of Guangdong
Award Identifier / Grant number: 2017A03031311
Acknowledgments
The authors are grateful for financially supported by the National Natural Science Foundation of China (NO. 31460420), the National Key Research and Development Program of China (NO. 2018YFC1602206), Guangdong Key R&D Program (NO. 2019B020210002), Guangdong Medical Science and Technology Research Fund (NO. 20191119103719813), Project of scientific research start up plan of Southern Medical University (NO. LX2018N010) and Natural Science Foundation of Guangdong (NO. 2017A03031311).
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Articles
- The effect of slight milling on nutritional composition and morphology of quinoa (Chenopodium) grain
- Application of three-phase partitioning to the purification and characterization of polyphenol oxidase from antioxidant rosemary (Rosmarinus officinalis L.)
- Frozen kinetics models for sensory, chemical, and microbial spoilage of preserved razor clam (Sinonovacula constricta) at different temperatures
- Low-molecular-weight peptides with potential cardiovascular regulatory functions from Atlantic salmon skin
- The effect of the stale bread flour addition on flour and bread quality
- Control of spoilage fungi in yogurt using MicroGARD 200™, Lyofast-FPR2™ and HOLDBAC-YMC™ as bioprotectants
- A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils
- Optimization of ultrasonic extraction of Lycium barbarum polysaccharides using response surface methodology
