Kinetics of chemical reactions for prediction of quality of canned fish during storage

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 that undergo significant monotonic changes in the course of storage, correlating with organoleptic scores. It was demonstrated that simulation of thermal aging of canned fish on the basis of on the laws of chemical kinetics may be used for predicting quality changes and determining shelf life.