Department of Food Science and Postharvest Technology, College of Agriculture and Environmental Sciences, Arsi University, P.O. Box 193, Asella, Ethiopia.
Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104, Republic of Korea.
Poult Sci. 2019 Dec 1;98(12):6921-6930. doi: 10.3382/ps/pez461.
The current study was performed to develop dynamic quality and shelf-life prediction models using selected index for packaged chicken meat during storage. Generally, the results showed that meat deterioration, with respect to the different quality indices considered in the investigation, proceeds with increasing temperature and storage time. Highly significant (P ≤ 0.01) correlations were obtained between TPC (total plate count) and SI (sensory index) (r = -0.94 to -0.97), coliforms and SI (r = -0.89 to -0.95), and LAB (lactic acid bacteria) and SI (r = -0.93 to -0.98). However, only the microbiological spoilage regarding TPC, whose values ranged from 7.0 to 8.0 log CFU/g under all investigated temperature conditions, were in compliance with the end of sensory shelf-life defined at SI = 5. To develop dynamic quality prediction model, 4 isothermal (0, 4, 10, and 15°C) experiments in 2 batches were performed for TPC evaluation. Growth data were fitted in the Baranyi and Roberts and quadratic polynomial model as the primary and secondary models, respectively. The model was validated under dynamic conditions (0-8°C scenario with periodic 12-h changes). The accuracy and bias factors were estimated to be 1.045 and 0.991 for fluctuating conditions and 1.016 and 1.015 for real-time conditions, respectively, suggesting good applicability of the model. The remaining shelf-life estimation model developed based on mean kinetic temperature showed an even decrease of shelf-life under dynamic conditions in time. The developed model scan can be used for effective monitoring of packaged chicken meat freshness and shelf-life during distribution with temperature fluctuation.
本研究旨在开发使用选定指标的鸡肉包装肉在储存期间的动态质量和货架期预测模型。通常，结果表明，就调查中考虑的不同质量指标而言，随着温度和储存时间的增加，肉的变质会加剧。TPC（总平板计数）和 SI（感官指数）（r = -0.94 至 -0.97）、大肠菌群和 SI（r = -0.89 至 -0.95）以及 LAB（乳酸菌）和 SI（r = -0.93 至 -0.98）之间存在高度显著（P ≤ 0.01）相关性。然而，只有微生物学变质与 TPC 有关，在所有研究温度条件下，其值范围在 7.0 到 8.0 log CFU/g 之间，符合 SI = 5 定义的感官货架期结束。为了开发动态质量预测模型，在 2 批中进行了 4 个等温（0、4、10 和 15°C）实验，以评估 TPC。生长数据分别拟合到 Baranyi 和 Roberts 模型和二次多项式模型中，作为主要模型和次要模型。该模型在动态条件（0-8°C 场景，具有周期性 12 小时变化）下进行了验证。在波动条件下，估计准确性和偏差因子分别为 1.045 和 0.991，在实时条件下，估计准确性和偏差因子分别为 1.016 和 1.015，表明该模型具有良好的适用性。基于平均动力学温度开发的剩余货架期估计模型显示，在动态条件下，货架期随时间呈均匀下降。开发的模型扫描可以用于在分配过程中有效监测具有温度波动的包装鸡肉的新鲜度和货架期。
