Quality Change and Shelf-Life Prediction of Chilled Pork during Storage
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Abstract:
Changes of chilled pork in quality were studied at different storage temperatures. Factor analysis and Q10 model were applied to establish shelf life prediction model of chilled pork. Sensory quality, aerobic bacterial count (ABC), TVB-N, TBARS, pH and color(L*, a*, b*) were evaluated as quality indicators at 0, 5, 10, 15 and 20 ℃. By analysis of Pearson product-moment correlation, the limited value of the physiochemical factors would be got by sensory evaluation at the end of shelf-life, in order to conduct shelf life prediction model. The results showed that, the ABC, TVB-N, pH, TBA, and color (b*) increased with prolonged storage time. The increase of storage temperature resulted in significant increases of these factors. The sensory quality and color (a*) decreased with prolonged storage time and dropped promptly with increasing storage temperature. Theverification test of chilled pork stored under 4 and 12 ℃ showed that, the relative error was within ±10%. It means that the model can be used to predict the quality of chilled pork satisfactorily.
