Abstract
[Objective] To investigate the changes in the quality of Dagu chicken jerky during storage at different temperatures and establish a shelf-life prediction model based on thiobarbituric acid reactive substance (TBARS ) value and colony count. [Methods] The Dagu chicken jerky was stored at 4, 25, and 37 ℃, and the changes in pH value, total volatile basic nitrogen (TVB-N), TBARS value, acid value (AV), color, texture, sensory characteristics, and colony count were measured. The Arrhenius equation was used to establish a shelf-life kinetic model of Dagu chicken jerky, with colony count, TBARS value, and TVB-N value as quality indicators. [Results] After being stored at three different temperatures for 42 days, the Dagu chicken jerky showed a decrease and then an increase in pH value. The sensory score and L* value showed a downward trend. The colony count, AV, TBARS value, a* value, and b* value all showed an upward trend, and the hardness and elasticity gradually decreased. The activation energies for the colony count, TBARS value, and TVB-N value of Dagu chicken jerky were 24 719. 859 0 kJ/mol, 18 027. 872 2 kJ/mol, and 21 092. 791 0 kJ/mol, respectively, and the pre-exponential factors (k0) were 1 375. 950 4, 30.244 1, and 898. 026 9, respectively. After verification, the relative error of the prediction model with TBARS value as the quality indicator was greater than 10%, while the relative error of the prediction model with colony count and TVB-N value as the quality |indicator was within ±10%, showing a good prediction effect. [Conclusion] The prediction model with colony count and TVB-N value as the quality indicator can effectively predict the shelf-life of Dagu chicken jerky stored at temperatures ranging from 4 ℃ to 37 ℃.
Publication Date
11-19-2025
First Page
100
Last Page
111
DOI
10.13652/j.spjx.1003.5788.2024.81229
Recommended Citation
Na, JIN; Ruichi, YAN; Yuhong, SU; Xizhu, WANG; and Hongli, SHANG
(2025)
"Changes in quality of Liaoning Zhuanghe Dagu chicken jerky at different storage temperatures and establishment of shelf life prediction model,"
Food and Machinery: Vol. 41:
Iss.
10, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2024.81229
Available at:
https://www.ifoodmm.cn/journal/vol41/iss10/14
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