Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color

Abstract

The industrial quality index was monitored in frozen industrial burgers (peroxide value, thiobarbituric acid, redness, instrumental texture, total volatile basic nitrogen, and weight loss) stored at four temperatures. Kinetics was modeled by fitting the Weibull model equation, and the corresponding empirical kinetic rates were calculated. As the frozen storage temperature increased, the kinetic rate of the mentioned indicators increased. The textural parameters of hardness, firmness, cohesiveness, and elasticity did not exhibit any important variations. The peroxide value and thiobarbituric acid increased during frozen storage. The rates of change of each indicator were high when the storage temperature was higher (–5 °C), with values of 0.08 meq peroxide/kg oil per day and 0.082 mg MDA/kg per day, respectively. Based on the oxidation, the shelf life of hamburgers was 43 days at −5 °C, 93 days at −9 °C, 182 days at −13 °C, and 293 days at −18 °C.