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COMPUTER‐AIDED PREDICTIONS OF FOOD STORAGE STABILITY: OXIDATIVE DETERIORATION OF A SHRIMP PRODUCT
Author(s) -
SIMON I. B.,
LABUZA T. P.,
KAREL M.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb04043.x
Subject(s) - shrimp , organoleptic , shelf life , chemistry , flavor , process engineering , environmental science , food science , pulp and paper industry , fishery , biology , engineering
— A study was conducted on stability of a freeze‐dried shrimp bar packaged in various materials. The purpose of this study was to develop a method for predicting the storage stability of dry foods stored in semipermeable containers and deteriorating through oxidation of lipids. In the shrimp bar, organoleptic deterioration was correlated with absorption of oxygen and with loss of carotenoid pigment; these indices of oxidation were used for the study. Rates of oxidation were studied as a function of oxygen concentration and permeability characteristics of materials used to package the bars determined. A mathematical model for prediction of storage life of the product was formulated using the kinetic data for shrimp oxidation and the permeability data. An iteration procedure utilizing a high‐speed computer was used to solve the pertinent equations and to predict storage life. Predictions were compared with results of actual storage tests; those based upon pigment loss were better than those based upon changes in flavor score.