TY  - GEN
T1  - Kinetics study of quality of Mee-Krob during storage and development of a shelf life model
A1  - Jirasatid, S.
LA  - English
YR  - 2021
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-19394
AB  - The objective of the present work was to investigate the kinetic models of the effects of storage temperatures (4, 30 and 50°C) 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% N₂), 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 30°C, 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.
KW  - Noodles
KW  - Foods
KW  - Packaging
KW  - Polypropylene
KW  - Aluminium foil
KW  - Modified atmosphere storage
KW  - Temperature
KW  - Lipid peroxidation
KW  - Colour
KW  - Sensory evaluation
KW  - Acceptability
KW  - Shelf life
KW  - Product quality
ER  -