Prediction model of storage quality change and shelf life of dried pork slice

Authors

CHEN Xiaohe, School of Life Science, Zhengzhou University, Zhengzhou, Henan 450001, China
QIAN Ping, Institute of Munitions Engineering, Academy of Systems Engineering, Academy of Military Sciences, Beijing 100010, ChinaFollow
HUANG Ning, School of Life Science, Zhengzhou University, Zhengzhou, Henan 450001, China
YANG Ran, School of Chemistry, Zhengzhou University, Zhengzhou, Henan 450001, China; Zhongyuan Food Laboratory, Luohe, Henan 462000, China
QU Lingbo, Zhongyuan Food Laboratory, Luohe, Henan 462000, China; School of Chemical Engineering, Zhengzhou University, Zhengzhou, Henan 450001, China
ZHAO Changcheng, School of Life Science, Zhengzhou University, Zhengzhou, Henan 450001, China; Zhongyuan Food Laboratory, Luohe, Henan 462000, China
LI Chunxia, Institute of Munitions Engineering, Academy of Systems Engineering, Academy of Military Sciences, Beijing 100010, China

Corresponding Author(s)

钱平（1970—），男，军事科学院系统工程研究院军需工程技术研究所高级工程师，博士。E-mail：qianping19700721@163.

Abstract

[Objective] To investigate the quality changes of dried pork slices under different temperature storage conditions and to predict their shelf life. [Methods] Hardness, color parameters (L* value, a* value, b* value ), and sensory quality of dried pork slices were investigated under storage at 25, 35, 45, and 55℃. Pearson correlation analysis was performed for each index, and the key index was fitted using a dynamic model. Combining the Arrhenius equation with the Q10 model, a shelf life prediction model was established. [Results] Under storage at 25, 35, 45, and 55 ℃, the a* value of dried pork slices decreased from 14.79±0.08 to 9. 99±0.10, 6. 88±0.15, 4.90±0.25, and 4.11±0.06, respectively. Pearson correlation analysis identified a* value as the key factor for establishing the Arrhenius prediction model. The obtained first-order kinetic equation was A=A0e-10 169 881. 35 t e-6 604. 58/T. At 45℃, the relative error of the shelf life prediction model was less than ±1%. [Conclusion] With prolonged storage, the quality of dried pork slices gradually declined, mainly reflected by changes in color, and the higher the temperature, the faster the decline. The shelf life prediction model based on a* value as the key index was reliable. According to the model, the theoretical shelf life of dried pork slices at room temperature (25℃) is 543 days.com 赵昌成 （1991 —）, 男, 郑州大学副教授, 博士。E-mail：zhaocc 91@163.com

Publication Date

11-19-2025

First Page

83

Last Page

93

DOI

10.13652/j.spjx.1003.5788.2024.80872

Recommended Citation

Xiaohe, CHEN; Ping, QIAN; Ning, HUANG; Ran, YANG; Lingbo, QU; Changcheng, ZHAO; and Chunxia, LI (2025) "Prediction model of storage quality change and shelf life of dried pork slice," Food and Machinery: Vol. 41: Iss. 10, Article 12.
DOI: 10.13652/j.spjx.1003.5788.2024.80872
Available at: https://www.ifoodmm.cn/journal/vol41/iss10/12

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