The objective of this study was the investigation of the effect of variable conditions on quality parameters and the shelf life of fish during frozen storage. Three different fish products were tested, i.e., gilthead sea bream () fillets, sea bass () fillets, and yellowfin tuna () slices stored in the range of -5 to -15 °C. The kinetic modeling of different shelf-life indices was conducted. Sensory scoring of frozen fish showed high correlation with color (-value) and total volatile basic nitrogen (TVBN). The temperature dependence of the rates of quality degradation was expressed via the activation energy values, calculated via the Arrhenius equation, and ranged, for the tested quality indices, between 49 and 84 kJ/mol. The estimated kinetic parameters were validated at dynamic conditions and their applicability in real conditions was established, allowing for their practical application as tools for cold chain management.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766994 | PMC |
| http://dx.doi.org/10.3390/foods9121893 | DOI Listing |
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