Evaluation and Establishment of Shelf Life Prediction Model for Cold-chain Lettuce Dish
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Abstract:
The quality variation rules of cold-chain lettuce dish under refrigeration at 0 ℃, 4 ℃ and 10 ℃ were researched in this paper, and its shelf life prediction model under refrigeration at 0 ℃~10 ℃ was established at the same time with blanching cooking lettuce dish after vacuum cooling as research object. The results showed that the total bacterial count, nitrite content and a* value of lettuce dish were rising with the refrigerated time, while the hardness showed a downward trend. The higher the refrigeration temperature, the greater the quality indicators change. The nitrite content of lettuce dish was closely related to the total number of colonies, but its end of shelf life was later than that of total bacterial count, and refrigeration temperature and time had a little influence on the hardness, so both are not suitable for the evaluation index of shelf life prediction model for cold-chain lettuce dish. The established first-order kinetic model and Arrhenius equation of a* value had high regression coefficients (R2>0.97). Besides, the growth dynamic of total bacterial count of cold-chain lettuce dish under refrigeration at 0 ℃~10 ℃ can well described by Logistic model (R2>0.99). The relative error between predicted value obtained from the developed color or total bacterial count growth prediction model and its observed shelf life was less than 10% respectively. Among them, the requirement for shelf life with a* value as the evaluation index was highest. In addition, color protection can increase the color shelf life of cold-chain lettuce dish.
