Kinetic Model for Predicting the Shelf Life of Medicated Old Duck Pot

doi:10.7506/spkx1002-6630-201406044

Abstract

Abstract:

A first-order kinetic model of lipid oxidation as indicate by thiobarbituric acid (TBA) for predicting the shelf life
at room temperature (25 ℃) of medicated old duck pot sterilized at the selected optimal temperature was proposed using
accelerated shelf life test and validated by correlation analysis between TBA and sensory evaluation at different storage
temperatures. The optimal sterilization temperature for medicated old duck pot was 121 ℃, and there was a highly significant
correlation between sensory evaluation and TBA values. The correlation coefficient of the kinetic equation was greater than
0.99. The shelf life of packed duck, soup and oil was 301 days, 282 days and 213 days respectively at room temperature as
calculated by the kinetic equation. Based on these results, we deduced the shelf life of medicated old duck pot to be 213 days
at room temperature.

Key words: old duck pot, shelf life, sensory evaluation, thiobarbituric acid (TBA) values, kinetic equation

CLC Number:

TS251.68

XIE Cheng-wei1,2, ZHU Yong-zhi1,*, WANG Dao-ying1, LIU Fang1, XU Wei-min1. Kinetic Model for Predicting the Shelf Life of Medicated Old Duck Pot[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201406044.

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Kinetic Model for Predicting the Shelf Life of Medicated Old Duck Pot

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