Kinetics study of quality of Mee-Krob during storage and development of a shelf life model


Citation

Jirasatid S., . and Limroongreungrat K., . and Chaikham P., . and Nopharatana M., . Kinetics study of quality of Mee-Krob during storage and development of a shelf life model. pp. 489-498. ISSN 2231-7546

Abstract

The objective of the present work was to investigate the kinetic models of the effects of storage temperatures (4 30 and 50C) and different packaging namely polypropylene bag under atmospheric condition aluminium foil bag under atmospheric condition and aluminium foil bag under modified atmospheric packaging (MAP) (99.99 N‚‚) on the qualities of MeeKrob during storage of four to eight weeks. Peroxide value colour parameters and consumers acceptability were also investigated. During storage Mee-Krob underwent lipid oxidation and colour changes causing a lower consumer acceptance. The increase in peroxide formation and the deterioration of sensorial acceptance scores followed zero-order reaction kinetics. Variation of the rate constants for these reactions with temperature can be described by the Arrhenius and Eyring-Polanyi models. Based on packaging conditions aluminium foil bag under MAP was the most effective treatment for improving visual colour and overall acceptability and lowering peroxide value of Mee-Krob. Overall at a reference storage temperature of 30C shelf life of Mee-Krob increased from 74 to 80 days or increased by 8 as compared to the control sample based on the sensorial evaluation criteria.


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Abstract

The objective of the present work was to investigate the kinetic models of the effects of storage temperatures (4 30 and 50C) and different packaging namely polypropylene bag under atmospheric condition aluminium foil bag under atmospheric condition and aluminium foil bag under modified atmospheric packaging (MAP) (99.99 N‚‚) on the qualities of MeeKrob during storage of four to eight weeks. Peroxide value colour parameters and consumers acceptability were also investigated. During storage Mee-Krob underwent lipid oxidation and colour changes causing a lower consumer acceptance. The increase in peroxide formation and the deterioration of sensorial acceptance scores followed zero-order reaction kinetics. Variation of the rate constants for these reactions with temperature can be described by the Arrhenius and Eyring-Polanyi models. Based on packaging conditions aluminium foil bag under MAP was the most effective treatment for improving visual colour and overall acceptability and lowering peroxide value of Mee-Krob. Overall at a reference storage temperature of 30C shelf life of Mee-Krob increased from 74 to 80 days or increased by 8 as compared to the control sample based on the sensorial evaluation criteria.

Additional Metadata

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Item Type: Article
AGROVOC Term: Noodles
AGROVOC Term: Foods
AGROVOC Term: Packaging
AGROVOC Term: Polypropylene
AGROVOC Term: Aluminium foil
AGROVOC Term: Modified atmosphere storage
AGROVOC Term: Temperature
AGROVOC Term: Lipid peroxidation
AGROVOC Term: Colour
AGROVOC Term: Sensory evaluation
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:54
URI: http://webagris.upm.edu.my/id/eprint/8075

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