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

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 ℃.