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
| 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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