TBARS predictive models of pork sausages stored at different temperatures

Fan Wenjiao; Zhang Yongkui; Chen Yunchuan; Sun Junxiu; Yi Yuwen

doi:10.1016/j.meatsci.2013.06.025

TBARS predictive models of pork sausages stored at different temperatures

Meat Sci. 2014 Jan;96(1):1-4. doi: 10.1016/j.meatsci.2013.06.025. Epub 2013 Jun 22.

Authors

Fan Wenjiao¹, Zhang Yongkui, Chen Yunchuan, Sun Junxiu, Yi Yuwen

Affiliation

¹ School of Chemical Engineering, Sichuan University, Chengdu 610065, China; Department of Food Science, Sichuan Tourism University, Chengdu 610100, China. Electronic address: wenjiaolc@163.com.

PMID: 23896130
DOI: 10.1016/j.meatsci.2013.06.025

Abstract

2-Thiobarbituric acid reactive substances (TBARS) is an important quality index for pork sausages. To study this in pork sausages during storage, kinetic models were developed to predict TBARS content changes of pork sausages at different temperatures. The predictive models of TBARS content with respect to storage time and temperature were developed based on primary and Arrhenius equations. The regression coefficients (R(2)>0.95) indicated the acceptability of the primary reaction and Arrhenius model for predicting TBARS content changes of pork sausages. The activation energy (EA) of TBARS is 14.12 kJ mol(-1), and the corresponding rate constant (k0) is 9.262×10(10). Relative errors between predicted and measured values of TBARS content are all within ±8%. Thus, the established model could effectively predict the TBARS content of pork sausages between 5 and 35°C during storage.

Keywords: Pork sausage; Predictive models; TBA content; Temperature.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Food Storage / methods
Meat Products / analysis*
Reproducibility of Results
Swine
Temperature*
Thiobarbituric Acid Reactive Substances / analysis*

Substances

Thiobarbituric Acid Reactive Substances