Shelf-life Evaluation of Chilled White Shrimp Shelf-life Evaluation from Total Volatile Basic Nitrogen of Chilled White Shrimp

Abstract

The objective of this study was to evaluate the shelf-life of chilled white shrimps at various storage temperatures; 2, 4, 7 and 10 °C. Total volatile basic nitrogen (TVB-N) content was modelled from the kinetic reaction combined with Arrhenius equation to predict the shelf-life of chilled shrimps. The results showed that TVB-N values increased with storage time and were modelled with apparent first order equations. The temperature dependence of quality deterioration was adequately modelled by the Arrhenius equation and activation energy was 57.78 kJ/mol with a frequency factor of 3.67 x 10⁸ at various temperatures. Arrhenius equations showed that the shelf life of chilled shrimps stored at 2, 4, 7 and 10 °C was estimated as 14, 12, 9 and 7 days, respectively.