Predictive modeling of surimi cake shelf life at different storage temperatures

The Arrhenius model of the shelf life prediction which based on the TBARS index was established in this study. The results showed that the significant changed of AV, POV, COV and TBARS with temperature increased, and the reaction rate constants k was obtained by the first order reaction kinetics model. Then the secondary model fitting was based on the Arrhenius equation. There was the optimal fitting accuracy of TBARS in the first and the secondary model fitting ( R-2 >= 0.95). The verification test indicated that the relative error between the shelf life model prediction value and actual value was within +/- 10%, suggesting the model could predict the shelf life of surimi cake.