COMPUTER‐AIDED PREDICTIONS OF FOOD STORAGE STABILITY: OXIDATIVE DETERIORATION OF A SHRIMP PRODUCT

I. B. SIMON, T. P. LABUZA, M. KAREL

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

ABSTRACT— 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.

Original languageEnglish (US)
Pages (from-to)280-286
Number of pages7
JournalJournal of food science
Volume36
Issue number2
DOIs
StatePublished - Mar 1971

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