Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures

Summary Quality predictive models were developed to predict the freshness of bighead carp ( Aristichthys nobilis ) fillets during storage at different temperatures. Quality indices [sensory score, total volatile base nitrogen (TVB‐N), total aerobic counts (TAC) and K value] at −3, 0, 3, 9 and 15 °C were estimated and kinetically modelled by the Arrhenius equation. The activation energy ( E A ) of sensory score, TVB‐N, TAC and K value was 78.17, 75.93, 106.53 and 76.21 kJ mol −1 , and the corresponding rate constants ( k 0 ) were 1.16 × 10 15 , 2.60 × 10 14 , 4.05 × 10 19 and 1.36 × 10 15 . The high regression coefficients ( R 2 > 0.87) indicated the acceptability of the zero‐order reaction for sensory score, TVB‐N, TAC and K value. Relative errors between predicted and observed freshness indicators values of sensory score, TVB‐N, TAC and K value were all below 10% except the values at 6th day of K value, 3rd day and 9th day of TVB‐N. These results indicated that the models based on sensory score, TVB‐N, TAC and K value could effectively predict the freshness indicators of bighead carp fillets at the range of −3 to 15 °C.