Kinetic models applied to quality change and shelf-life prediction of fresh-cut pineapple in food cold chain

• Published in: Food chemistry Vol. 437; p. 137803
• Main Authors: Liao, Bo-Kai, Goh, Ai Ping, Lio, Chong In, Hsiao, Hsin-I
• Format: Journal Article
• Language: English
• Published: 30.03.2024
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137803

This study developed a predictive model of the remaining shelf-life of fresh-cut pineapple by considering microbial, chemical, and sensory indicators under storage temperatures.The effect of temperature on quality indices (Ea)was29.57-96.8 kJ/mol. The acceptable limits for vitamin C loss and weight loss for fresh-cut pineapple were 27.71 mg/100 g fresh weight and 4.32 %, respectively, in accordance with cutoffs determined on the basis of sensory changes. Key quality indicators that could predict the remaining shelf-life between 5 °C and 25 °C were the TVC and WL. Vitamin C loss was only suitable when storage temperature was above 10 °C. The remaining shelf-life in a real supply chain in terms of the TVC, vitamin C loss, and WL were 9.9, 3.5, and 4 days, respectively. Overall, the shelf-life prediction model developed using selected key indicators may help in managing temperature in the fresh-cut fruit supply chain and improving storage shelf-life.