Shelf Life Prediction of Sichuan-Type Sausage through Kinetic Models

doi:kinetic model；prediction；Sichuan-type sausage；shelf-life

Abstract

Abstract:

The changes and dynamic characteristics of total volatile basic nitrogen (TVB-N) and 2-thiobarbituric acid (TBA)
in Sichuan-type sausage at different fermentation temperatures during storage were studied. Chemical kinetic models of
T-VBN value and TBA value with respect to fermentation temperature were developed. According to regression coefficient
of the chemical kinetic model, TBA value was confirmed as a measure of shelf life and a prediction model for the shelf-life
of Sichuan-type sausage was established. The results indicated that the shelf-life of Sichuan-type sausage could be predicted
at different fermentation storage temperatures and the reliability assessment between the predicted and observed shelf-life
showed relative error within ± 7%.

Key words: kinetic model, prediction, Sichuan-type sausage, shelf-life

FAN Wen-jiao，YI Yu-wen，JIA Hong-feng，DENG Chun，ZHANG Yong-kui. Shelf Life Prediction of Sichuan-Type Sausage through Kinetic Models[J]. FOOD SCIENCE, doi: kinetic model；prediction；Sichuan-type sausage；shelf-life.

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Shelf Life Prediction of Sichuan-Type Sausage through Kinetic Models

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