Establishment and Evaluation of Prediction Model for the Shelf Life of Fresh Chicken

Abstract

Abstract: In order to establish a kinetics model for the shelf-life of fresh chicken, fresh chicken was packed in PS/PE trays and stored at 0, 5, 10, 15, 20 or 25 ℃, and Pseudomonas spp. count was determined. Meanwhile, fresh chicken was analyzed for quality characteristics during storage at 5 ℃ to determine the average count of Pseudomonas spp. at the end of shelf-life. The results indicated that the average count of Pseudomonas spp. was 5.39 (lg(CFU/g)) at the end of shelf-life. The growth dynamics of Pseudomonas spp. at six different temperatures could be well fitted with the Gompertz function and a bacterial growth model was established for each temperature. The effect of temperature on maximum specific growth rate (μmax) and lag phase (λ) was well described by the Belehradek function as a good linear relationship. Both models demonstrated an absolute residual error less than 0.07 and were thus reliable. Based on the above investigations, a prediction model for the shelf life of fresh chicken was developed.

Key words: fresh chicken, Pseudomonas spp., shelf-life, prediction model

CLC Number:

TS251.5

References

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