[Kinetics of chemical reactions for quality prediction of canned fish during storage].

Abstract

Changes in a wide range of quality characteristics of canned fish were studied during storage at different temperatures. A number of biochemical parameters were found, which undergo significant monotonic changes in the course of storage, correlating with organoleptic scores. It was demonstrated that simulation of thermal aging of canned fish, based on the laws of chemical kinetics, may be used for predicting quality changes and determining the shelf life.