Abstract:
Using different temperatures for storage of spicy beef, quality indicators and Pearson’s correlation coefficients of quality parameters during storage were evaluated, and a shelf-life prediction model was established. The results revealed that during storage, pH increased after an initial decrease, the total bacterial count, the total volatile base nitrogen (TVB-N) value, and thiobarbituric acid (TBA) value increased, whereas the sensory quality and hardness of spicy beef decreased. Lower storage temperature resulted in better product quality and longer shelf life. The shelf-life values of spicy beef stored at 5 ℃, 15 ℃, 25 ℃, 37 ℃, and 45 ℃ were 16.0, 12.5, 8.5, 3.0, and 1.5 days, respectively. The total bacterial count showed a significant correlation with sensory quality, pH, TVB-N, TBA, and hardness (p<0.01). Multiple regression model, the regression model for the correlation between temperature and shelf life, and kinetic shelf life models (tTVB-N, tTVB-N, and tHardness) were developed based on dynamic changes in product characteristics during storage. Validation of the models revealed that the regression model for the correlation between temperature and shelf life rapidly and accurately predicted the shelf life of spicy beef in a temperature range of 5 ℃~25 ℃, with relative error ranging between 0.29% and 2.36%. Good prediction results were achieved using the multiple regression models within the temperature range of 5 ℃ to 37 ℃, with relative error ranging between 1.07% and 7.89%. The kinetic shelf-life models (tTVB-N, tTVB-N, and tHardness) exhibited poor prediction results.
