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Optimization of Processing Technology and Shelf-life Prediction for Ready-to-Eat Tangerine Peel-Flavored Eel
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Shanyan RUAN1, 2, 3, Jinhui JIANG1, 3, Zhi ZHOU3, Guangquan XIONG1, Liang KE2, Lan WANG1, *, Liu SHI1, *
Science and Technology of Food Industry | 2026, 47(7) : 395 - 407
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Science and Technology of Food Industry | 2026, 47(7): 395-407
• Storage and Preservation •
Optimization of Processing Technology and Shelf-life Prediction for Ready-to-Eat Tangerine Peel-Flavored Eel
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Shanyan RUAN1, 2, 3, Jinhui JIANG1, 3, Zhi ZHOU3, Guangquan XIONG1, Liang KE2, Lan WANG1, *, Liu SHI1, *
Affiliations
  • 1Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
  • 2Hubei Eel Industry Technology Research Institute Co., Xiantao 433012, China
  • 3College of Biology and Food Engineering, Hubei University for Nationalities, Enshi 445000, China
Published: 2026-04-01 doi: 10.13386/j.issn1002-0306.2025040297
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To improve the edible quality of ready-to-eat tangerine peel-flavored eel, this study optimized key processing parameters and established a shelf-life prediction model. First, single-factor experiments were conducted to optimize frying time, tangerine peel powder content in seasoning, and sterilization method. Then, the quality changes of eel products during storage at different temperatures (37, 25, 10 ℃) were monitored, Finally, the shelf-life prediction models were developed based on the kinetic equations and the Arrhenius equation. Results showed that the optimal frying time was 4 minutes, the content of tangerine peel powder in seasoning was 10%, and the sterilization method was the combination of high-temperature and irradiation sterilization. With the extension of storage time, the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA) values of eel products gradually increased, while sensory scores gradually decreased. The pH exhibited a trend of direct decrease when samples stored at 37 ℃, while decrease followed by increase when samples stored at both 25 and 10 ℃, indicating progressive quality deterioration. Shelf-life prediction models for TVC, TVB-N, and TBA, respectively, were established. Validation results showed that the prediction model based on TVC had the minimal relative error (all below 5%), therefore, the TVC model was recommended as the suitable shelf-life prediction mode for ready-to-eat tangerine peel-flavored eel.

ready-to-eat tangerine peel-flavored eel  /  optimization of processing technology  /  storage quality  /  shelf-life prediction
阮珊艳, 姜金辉, 周志, 熊光权, 柯亮, 汪兰, 石柳. 即食陈皮鳝鱼加工工艺优化及货架期预测. 食品工业科技, 2026 , 47 (7) : 395 -407 . DOI: 10.13386/j.issn1002-0306.2025040297
Shanyan RUAN, Jinhui JIANG, Zhi ZHOU, Guangquan XIONG, Liang KE, Lan WANG, Liu SHI. Optimization of Processing Technology and Shelf-life Prediction for Ready-to-Eat Tangerine Peel-Flavored Eel[J]. Science and Technology of Food Industry, 2026 , 47 (7) : 395 -407 . DOI: 10.13386/j.issn1002-0306.2025040297
Appendix
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Year 2026 volume 47 Issue 7
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Article Info
doi: 10.13386/j.issn1002-0306.2025040297
  • Receive Date：2025-04-22
  • Online Date：2026-10-24
  • Published：2026-04-01
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  • Received：2025-04-22
Affiliations
    1Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
    2Hubei Eel Industry Technology Research Institute Co., Xiantao 433012, China
    3College of Biology and Food Engineering, Hubei University for Nationalities, Enshi 445000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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