Models for Predicting Quality of Solar-Dried Shrimp (Penaeus vannamei) during Storage Based on Protein Oxidation

Table 2

Estimation of the order of quality change of dried shrimps by examining the regression coefficient (R²) and rate constant (k) from plots of zero-, first-, and second-order reactions.

Indices	Temperature (K)	Initial value (B0)	0 order, B versus time		1st order, ln B versus time		2nd order, l/B versus time
			R^2	k	R^2	k	R^2	k
Moisture content (y1)	293	42.251 ± 0.538	0.9833	−0.5991	0.9950	−0.0190	0.9951	0.0006
	310	42.251 ± 0.538	0.7592	−0.6851	0.8870	−0.0290	0.9409	0.0014
ΔE (y2)	293	0 ± 0.000	0.8872	0.4868	—	—	—	—
	310	0 ± 0.000	0.8615	0.5026	—	—	—	—
TVB-N (y3)	293	10.480 ± 0.187	0.9935	0.3565	0.9881	0.0232	0.9642	−0.0016
	310	10.480 ± 0.187	0.9878	0.5165	0.9789	0.0296	0.9408	−0.0018
SH (x1)	293	7.092 ± 0.036	0.9249	−0.0850	0.9430	−0.0160	0.9487	0.0030
	310	7.092 ± 0.036	0.8298	−0.0870	0.8900	−0.0170	0.9265	0.0036
Carbonyl content (x2)	293	2.402 ± 0.04	0.9641	0.0398	0.9641	0.0133	0.9588	−0.0045
	310	2.402 ± 0.04	0.9622	0.0524	0.7967	0.0152	0.7218	−0.0045

Data are mean ± SD (n = 3).