期刊
FOOD CONTROL
卷 32, 期 1, 页码 334-340出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2012.12.010
关键词
Shelf life; Chilled pork; Predictive modeling; Electronic nose; Dynamic temperatures
资金
- National Twelfth Five-Year Plan for Science & Technology Support 2011BAD24B02
- Science and Technology Commission of Shanghai Municipality [11310501100, 12391901300]
- Shanghai Engineering Research Center of Aquatic-Product Processing Preservation [11DZ2280300]
- Maine Agricultural and Forest Experiment Station at the University of Maine [3700]
- BBSRC [BBS/E/F/00044407] Funding Source: UKRI
- Biotechnology and Biological Sciences Research Council [BBS/E/F/00044407] Funding Source: researchfish
Three methods for defining or assessing the shell life of chilled pork sold in China were evaluated in this study. These methods included evaluation of sensory parameters of meat spoilage using a consumer sensory panel, electronic sensing of volatile compounds produced during meat spoilage and mathematical modeling of the growth of total aerobic viable microorganisms. Storage under isothermal conditions (4, 7, 10 and 15 degrees C) and storage under sequential isothermal conditions from 4 to 15 degrees C were evaluated. We assumed that chilled pork was spoiled when the total bacterial load was approximately 10(7) CFU/g and evaluated the time taken to reach this level (shelf life). An analysis of variance (ANOVA) of the shelf life indicated that there were no significant differences in the 3 assessment methods and therefore mathematical modeling can determine, adequately, the shelf life of chilled pork stored under isothermal and sequential isothermal conditions. Information derived from the mathematical model can contribute to effective management of chilled pork quality in the retail chill chain. (C) 2012 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据