Quality Changes during Storage and Shelf Life Prediction of Butter Hotpot Seasoning

doi:10.7506/spkx1002-6630-201224074

Abstract

Abstract: In this study, we investigated changes in the sensory quality, acid value, peroxide value and total bacterial count of butter hotpot seasoning during storage at different temperatures (5, 25 ℃ and 37 ℃). Acid value was found to be a reliable indicator for predicting the shelf life of butter hotpot seasoning. A kinetic model of acid value for predicting the shelf life of butter hotpot seasoning was developed with E (activation energy) and K0 (regression coefficient) of 21.82 J/mol and 32.62, respectively. The reliability of the prediction model was validated.

Key words: butter hotpot seasoning, shelf life, temperature, kinetic model

CLC Number:

TS264.9

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