Abstract:

The effects of three storage methods on sensory quality, pH, brightness (L*), yellowness (b*), turbidity (Y), total
volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substance (TBARS) and total viable count (TVC) of high
pressure processed chicken broth were investigated. A dynamic model for shelf-life prediction was established. The results
obtained were as follows. With the extension of storage time, the sensory scores and pH of cold stored, partially frozen and
frozen chicken broth showed a gradual downward trend, while TVB-N, TBARS and TVC presented a gradual increasing
trend. The change during cold storage was more significant than at the other two higher storage temperatures (P < 0.05). In
addition, the L*, b* and Y values of chicken broth did not show regular changes during storage. A dynamic prediction model
for TBARS of high pressure processed chicken broth during storage was established. The verification results revealed that
relative errors between the theoretical prediction and the actual value were less than 10%, which indicated that the model
was reliable. On this basis, the predicted value of the shelf-life of high pressure chicken soup at .2.5 ℃ was 136 days, and
was 258 days at .18 ℃. Because of its unique advantages, partial freezing might be a better way for the storage of nutrientrich
broth for industrial production and supermarket sale in the future.>

Key words: storage methods, high pressure processed chicken broth, prediction model, shelf life