Quality Changes and Shelf-life Prediction of Self-heating Food Products: A Case Study of Stir-fried Chicken with Bamboo Sprouts
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Abstract:
In order to explore the quality change and shelf-lives of self-heating food products during storage and to predict the shelf-lives of these products, self-heating stir-fried chicken with bamboo sprouts was researched as an example. The color, texture, acid value, peroxide value and malondialdehyde content were used as evaluation indicators. The quality changes of self-heating stir-fried chicken with bamboo sprouts at different storage temperatures (52 ℃ and 62 ℃) were studied and shelf-life was predicted using the accelerated shelf-life test. As the storage temperature increased, the quality deterioration became more rapid. At a storage temperature of 62 ℃, the hardness of the bamboo shoot and the bamboo tip decreased by 74.50% and 70.31%, respectively, after 84 days. Similarly, at a storage temperature of 52 ℃, the hardness of the bamboo shoot and the bamboo tip reduced by 67.37% and 60.87%, respectively, after 112 days. The sensory score of self-heating stir-fried chicken with bamboo sprouts dropped to 62.6 on the 112th day when stored at 52 ℃, and to 52.8 on the 84th day when the storage temperature was 62 ℃. In general, the quality indicators of self-heating stir-fried chicken with bamboo sprouts exhibited more rapid changes in the early stage of storage, and the rates of change alleviated as the storage time increased. According to the correlations between the measured indices and the sensory scores during storage, the model predicted that the shelf life at 25 ℃ is 714 days.
