Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures

Abstract

Biodegradable packaging from taro starch-duck bone gelatin is environmentally friendly packaging made from natural materials and has not been widely applied to beef meatball storage. This study applied the Accereleted Shelf Life Testing (ASLT) method to the Arrhenius kinetic model of chemical quality with three different storage temperatures and calculates the effect of temperature by analyzing its kinetic parameters. The temperature variations used were 4, 10, and 29°C. Parameters of changes in chemical quality during storage suitable for Arrhenius plots (R2>0.93). The critical parameter for determining the shelf life of biodegradable beef meatball packaging from taro starch-duck bone gelatin was pH with an activation energy value (Ea) of 16,878.81 cal/mol. The calculation of the shelf life obtained was at 29°C for 1.01 days, 10°C for 6.68 days, and 4°C for 12.81 days. The Q10 method can be used to determine the expiration time of beef meatballs at various storage temperatures. The increase in temperature caused an increase in the rate of deterioration kinetics and a decrease in shelf life. Differences in temperature and length of storage time cause a decrease in the sensory quality of beef meatballs. The use of biodegradable taro starch-duck bone gelatin packaging is suitable for use as packaging at a storage temperature of 29℃. Biodegradable taro starch-duck bone gelatin can be used to extend the shelf life of beef meatballs using the Arrhenius kinetic model.