Abstract
A freshness index called the global stablity index (GSI) applicable to follow the variation of multi-quality indices of bighead carp (Aristichthys nobilis) heads during different temperatures storage was evaluated. Quality indices (sensory score, total aerobic counts, volatile base nitrogen, and K value) were estimated and calculated into the single parameter GSI at −3, 0, 3, 9 and 15°C. GSI was then kinetically modeled to describe the dependency of GSI with temperature and storage time. The calculated data of GSI were satisfactorily described by a zero order kinetic model. The activation energy (EA) and the corresponding pre-exponential constant (k0) of GSI were 85.61kJ/mol and 1.14×1015, respectively. Relative errors between predicted and observed GSI values were all below 10% before the 15th day. Thus, the established model based on GSI could effectively predict the freshness of bighead carp heads at the range of −3 and 15°C during different temperatures storage.
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