Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color

• Published in: Journal of food processing and preservation 2018-07, Vol.42 (7), p.e13655-n/a
• Main Authors: Quevedo, Roberto, Pedreschi, Franco, Valencia, Emir, Díaz, Oscar, Bastías, José, Muñoz, Ociel
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.13655

The industrial quality index was monitored in frozen industrial burgers (peroxide value, thiobarbituric acid, redness, instrumental texture, total volatile basic nitrogen, and weight loss) stored at four temperatures. Kinetics was modeled by fitting the Weibull model equation, and the corresponding empirical kinetic rates were calculated. As the frozen storage temperature increased, the kinetic rate of the mentioned indicators increased. The textural parameters of hardness, firmness, cohesiveness, and elasticity did not exhibit any important variations. The peroxide value and thiobarbituric acid increased during frozen storage. The rates of change of each indicator were high when the storage temperature was higher (–5 °C), with values of 0.08 meq peroxide/kg oil per day and 0.082 mg MDA/kg per day, respectively. Based on the oxidation, the shelf life of hamburgers was 43 days at −5 °C, 93 days at −9 °C, 182 days at −13 °C, and 293 days at −18 °C. Practical applications International globalization of trade and increased quality requirements in international markets force the industry to consider the certification of internal procedures to ensure a quality product. There is renewed interest in nutrient degradation kinetics and quality loss and how these can be effectively monitored and predicted. There is currently a need to more precisely calculate kinetic rates (higher degrees of freedom) associated with deterioration to provide better predictions in shelf life studies, that is, under at least four temperature conditions. The objectives of the present study were to determine the kinetic rates that represent changes in the oxidation level, red color intensity, textural parameters, and weight loss in frozen hamburgers at four storage temperatures: −5 °C, −9 °C, −13 °C, and −18 °C. This study can give burger companies a rapid plan of action to certify their internal procedures and ensure a quality product by determining the shelf life of frozen burgers.