Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis

Foods

Chung Lim Law¹  Kun Liu²  Min Zhang³  Lihui Zhang³  Jie Du³ 

[1] Department of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, Malaysia;Sichuan Tianwei Food Group Co., Ltd., Chengdu 610207, China;State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;

关键词: reaction kinetics model;    arrhenius model;    BP-ANN;    total acid;    E-tongue;    GC-MS;   

DOI  :  10.3390/foods11121762

来源: DOAJ

【 摘 要 】

Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data. According to the above analysis, Sichuan sauerkraut with different storage times can be divided into three types: completely acceptable period, acceptable period, and unacceptable period. The model was found to be useful to determine the critical values of various quality indicators. Furthermore, the zero-order kinetic reaction model (R², 0.8699–0.9895) was fitted better than the first-order kinetic reaction model. The Arrhenius model (E_a value was 47.23–72.09 kJ/mol, k_ref value was 1.076 × 10⁶–9.220 × 10¹⁰ d⁻¹) exhibited a higher fitting degree than the Eyring model. Based on the analysis of physical properties, the shelf-life of Sichuan sauerkraut was more accurately predicted by the combination of the zero-order kinetic reaction model and the Arrhenius model, while the error back propagation artificial neural network (BP-ANN) model could better predict the chemical properties. It is a better choice for dealers and consumers to judge the shelf life and edibility of food by shelf-life model.

【 授权许可】

Unknown