Establishment of Prediction Model for the Shelf-life of Vacuum-Packaged Chicken Breakfast Sausage

doi:10.7506/spkx1002-6630-201406045

Abstract

Abstract:

In order to develop a predictive model for the shelf-life of vacuum-packaged chicken breakfast sausage, the
changes in total bacterial count, sensory and physicochemical index of samples stored at 4 ℃ were analyzed to determine
the average number of total bacterial count at the end of the shelf-life. Meanwhile, the bacterial growth in samples stored
at 2, 6, 10 and 15 ℃ was determined to fit Baranyi model and Belehradek (square root) model, respectively. Based on
these investigations, a predictive model for the shelf-life of vacuum-packaged chicken breakfast sausage was established.
Results showed that the average number of total bacterial count was 6.49 (lg (CFU/g)) at the end of the shelf-life. The
kinetic equations of total bacteria at four different temperatures were developed and the regression coefficients for all these 4
equations were higher than 0.99. The temperature dependence of the kinetic parameters μmax (maximum specific growth rate)
and λ (lag phase) was modeled using Belehradek (square root) model, and both equations showed good linear relationship. Their
residual sum of squares (RSS) were both lower than 10-2, showing the reliability of the models describing temperature dependence.
The small relative error between the predictive and actual shelf life, fluctuating around 1 d, indicated that the predictive model is
reliable for the shelf-life of vacuum-packaged chicken breakfast sausage stored at a temperature ranging from 2 to 15 ℃.

Key words: low-temperature meat products, Baranyi model, shelf-life, prediction model

CLC Number:

TS251.65

CHEN Rui, XU Xing-lian*, ZHOU Guang-hong. Establishment of Prediction Model for the Shelf-life of Vacuum-Packaged Chicken Breakfast Sausage[J]. FOOD SCIENCE, 2014, 35(6): 209-213.

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