title: TBARS predictive models of pork sausages stored at different temperatures.
abstract: 2-Thiobarbituric acid reactive substances (TBARS) is an important quality index for pork sausages. To study this in pork sausages during storage, kinetic models were developed to predict TBARS content changes of pork sausages at different temperatures. The predictive models of TBARS content with respect to storage time and temperature were developed based on primary and Arrhenius equations. The regression coefficients (R(2)>0.95) indicated the acceptability of the primary reaction and Arrhenius model for predicting TBARS content changes of pork sausages. The activation energy (EA) of TBARS is 14.12 kJ mol(-1), and the corresponding rate constant (k0) is 9.262×10(10). Relative errors between predicted and measured values of TBARS content are all within ±8%. Thus, the established model could effectively predict the TBARS content of pork sausages between 5 and 35°C during storage.
authors.affiliation: School of Chemical Engineering, Sichuan University, Chengdu 610065, China; Department of Food Science, Sichuan Tourism University, Chengdu 610100, China. Electronic address: wenjiaolc@163.com.
authors.forename: Fan
authors.initials: F
authors.lastname: Wenjiao
authors.forename: Zhang
authors.initials: Z
authors.lastname: Yongkui
authors.forename: Chen
authors.initials: C
authors.lastname: Yunchuan
authors.forename: Sun
authors.initials: S
authors.lastname: Junxiu
authors.forename: Yi
authors.initials: Y
authors.lastname: Yuwen
mesh_terms: D000818:Animals; D061353:Food Storage / Q000379:methods; D008461:Meat Products / Q000032:analysis*; D015203:Reproducibility of Results; D013552:Swine; D013696:Temperature; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis*
chemical_list: D017392:Thiobarbituric Acid Reactive Substances
keywords: Pork sausage; Predictive models; TBA content; Temperature