Changes in Storage Quality and Shelf Life Prediction of Deep-fried Battered and Breaded Oysters

Meihua CHEN; Tingyan SHAO; Xiaolan WEI; Hai HUANG

doi:10.13386/j.issn1002-0306.2020080157

Volume 42 Issue 8

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(8): 288-294. > DOI: 10.13386/j.issn1002-0306.2020080157

CHEN Meihua, SHAO Tingyan, WEI Xiaolan, et al. Changes in Storage Quality and Shelf Life Prediction of Deep-fried Battered and Breaded Oysters[J]. Science and Technology of Food Industry, 2021, 42(8): 288−294. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020080157.

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Changes in Storage Quality and Shelf Life Prediction of Deep-fried Battered and Breaded Oysters

Meihua CHEN^{1, 2, 3,},
Tingyan SHAO¹,
Xiaolan WEI¹,
Hai HUANG^{1, 2}

1.
College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China
2.
Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources, Qinzhou 535011, China
3.
Qinzhou Key Laboratory of Food Flavor Analysis and Control, Qinzhou 535011, China

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Received Date: August 16, 2020
Available Online: January 28, 2021

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Abstract

Abstract

To investigate the shelf life of deep-fried battered and breaded oyster, using sensory score, pH, total volatile basic nitrogen (TVB-N) contents, and the aerobic plate count as indicators, the quality changes of deep-fried battered and breaded oysters stored at 4, 15, and 25 ℃ were studied, and its shelf life prediction model at 4～25 ℃ was established and verified at the same time. The results showed that with the extension of storage time, the sensory scores of deep-fried battered and breaded oysters decreased, pH decreased at first and then increased, TVB-N contents and aerobic plate count increased, and the higher the storage temperatures, the faster the changes. The correlation between sensory scores and TVB-N contents was higher than that of pH and aerobic plate count. With TVB-N contents as the key quality index, the shelf life prediction model of deep-fried battered and breaded oysters was established, and its relative error was less than 6%, which could be used to quickly and accurately predict the shelf life of deep-fried battered and breaded oysters stored at 4～25 ℃.
- deep-fried,
- battered and breaded,
- oysters,
- storage quality,
- shelf life prediction,
- model

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References (31)

References

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