Kinetics of quality changes and shelf life estimation of frozen coated Tumpi-Tumpi using accelerated shelf-life testing (ASLT) method with Arrhenius approach

Abstract

Quality changes during storage are greatly affected by storage temperatures and food factors. Kinetic quality changes during storage are important to know as one of the parameters in determining the shelf life of a foodstuff. Determination of shelf life can be done by Accelerated Shelf Life Test (ASLT) through a semi-empirical approach with the help of the Arrhenius equation, which is an approach that used kinetics theory which generally has zero-order or first-order reaction for a food product. The kinetics of the frozen coated tumpi-tumpi quality change was assessed by storage at (-10, -5, 0 °C). Observations were made every 7 days until day 35. The quality parameters that were analyzed included the thiobarbituric acid (TBA). This study aims to determine the frozen coated tumpi-tumpi product quality change at various storage temperatures based on the value of TBA and estimation of shelf life. The frozen coated tumpi-tumpi product quality change parameters based on the changes in the TBA were not yet able to determine the zero-order reaction or first-order kinetics. The results of the activation energy (Ea) calculation of the frozen coated tumpi-tumpi product based on the TBA value critical parameter revealed that the lowest activation energy was 8 537 kcal mol−1, causing this parameter to determine the frozen coated tumpi-tumpi product shelf life. The results of the calculation revealed that the higher the frozen coated tumpi-tumpi storage temperature, the shorter the product shelf life is. The shelf life for the frozen coated tumpi-tumpi at a storage temperature of -18 °C was 284 days.