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Fish product quality evaluation based on temperature monitoring in cold chain

机译：基于冷链温度监测的鱼类产品质量评价

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摘要

As one kind of perishable food, fish product is at risk of suffering various damages during cold chain and temperature is the most important factor to affect the product quality. This research work on frozen tilapia fillet was aimed at evaluating the fish product quality and predict shelf-life through monitoring temperature change inside the refrigerated vehicle with the radio frequency identification (RFID) technology and analyze the effect of temperature experience and profile on quality. The contrast experiment under different temperature condition was designed, namely: -18°C stable, -18°C fluctuated with ±2°C and room temperature. Temperature data were collected by RFID record at different points in the vehicle, and then product quality of three corresponding groups was evaluated according to sensory analysis and total volatile base-nitrogen (TVB-N) value. The result shows that product temperature in different point has no significant difference (P > 0.05) and product shelf- life of the same group also has a little difference between sensory analysis and TVB-N value. Shelf-life of product along with temperature fluctuated within 0.5°C was two months longer than within 2.0°C, meanwhile, the rate of quality deterioration is an accelerated process with the passage of storage time.
机译：作为一种易腐食品，鱼类产品有患有患有各种损害的损害，温度是影响产品质量的最重要因素。这项研究在冷冻罗非鱼圆角上​​的工作旨在通过监测冷藏车内的温度变化，通过射频识别（RFID）技术来评估鱼类产品质量并预测保质期，并分析温度经验和质量概况的影响。设计了不同温度条件下的对比度实验，即：-18°C稳定，-18℃波动，±2°C和室温。通过RFID记录在载体中的不同点进行温度数据，然后根据感官分析和总挥发性基础氮（TVB-N）值评价三个相应组的产物质量。结果表明，不同点的产品温度没有显着差异（p> 0.05），同一组的产品保质期在感觉分析和TVB-N值之间也有很小的差异。产品的保质期随着0.5°C的温度波动，比2.0°C在2.0°C内的两个月长，同时质量劣化速率是储存时间通过的加速过程。

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