Accelerated shelf-life modeling of milkfish (Chanos chanos) floss sheet
Pemodelan umur simpan abon ikan bandeng (Chanos chanos) lembaran dengan metode accelerated shelf-life testing
DOI:
https://doi.org/10.17844/se4qgf46Keywords:
Arrhenius, food safety, packaging, moisture content, temperatureAbstract
The milkfish floss sheet is an innovative, dry-processed, fish-based, ready-to-eat food. Determining the shelf life of a product is essential to ensure product quality and safety during distribution and storage. This study aimed to estimate the shelf life of milkfish floss sheets using Accelerated Shelf-Life Testing (ASLT) based on the Arrhenius model, with moisture content as the critical parameter. The product was packed in Alupaper packaging designed to provide an effective barrier against moisture and oxygen and stored at three different temperatures (30, 40, and 50°C) for 70 days. The moisture content was measured periodically and analyzed using zero-order reaction kinetics. The results showed a significant increase in the moisture content during storage, with a faster rate at higher temperatures. The Arrhenius model demonstrated a strong correlation (R² = 0.998) in predicting the moisture-absorption rate. Shelf-life prediction, based on the critical moisture content according to SNI 7690-2019 (maximum 15%), revealed that the product could last for 219.33 days (7.31 months) at 30°C, 197.71 days (6.59 months) at 40°C, and 179.37 days (5.98 months) at 50°C. Arrhenius extrapolation predicted a shelf life of approximately 230 days at ambient temperature (28°C). Moisture is a critical determinant of product stability, as excessive water absorption can accelerate lipid oxidation, microbial growth, and texture softening, ultimately leading to product deterioration. The study concluded that higher storage temperatures significantly accelerated quality degradation, reinforcing the importance of temperature control during storage to maintain product quality and safety of the product.
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