Abstract
[Objective] To establish a shelf-life prediction model for oil-preserved meat based on total volatile basic nitrogen (TVB-N). [Methods] Under the storage conditions of 4, 25, and 37 ℃, changes in the following parameters of oil-preserved meat are determined: water activity, pH value, TVB-N value, thiobarbituric acid (TBARS value), peroxide value (POV value), and sensory quality. A comprehensive analysis is conducted using the first-order kinetic model and the Arrhenius equation. [Results] Storage temperature significantly affects the quality deterioration rate of oil-preserved meat. The TVB-N value is closely correlated with storage time (R2=0.992) and is therefore selected as the key indicator to construct the shelf-life prediction model. Combined with the Arrhenius equation (R2=0.956, Ea=19 809.28 kJ/mol), the predicted shelf-lives of oil-preserved meat at 4, 25, and 37 ℃ are 327, 178, and 130 days, respectively. The relative errors between the predicted values and the measured values are ±2.9%, ±8.1%, and ±1.8%, respectively. [Conclusion] The TVB-N-based model can accurately predict the shelf-lives of oil-preserved meat at different temperatures, filling the gap in the quantitative shelf-life prediction of traditional cured meat products.
Publication Date
1-13-2026
First Page
108
Last Page
116
DOI
10.13652/j.spjx.1003.5788.2025.80247
Recommended Citation
Li, HE; Li, DAN; Shangpeng, DIAO; Yage, XING; Lulin, YANG; and Aiming, LIU
(2026)
"Shelf-life prediction of oil-preserved meat based on volatile basic nitrogen,"
Food and Machinery: Vol. 41:
Iss.
12, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2025.80247
Available at:
https://www.ifoodmm.cn/journal/vol41/iss12/14
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