Shelf-Life Prediction of Chilled Chicken Based on Total Volatile Basic Nitrogen

QU Yang; SUO Yujuan; CAI Xiang; LIU Haiyan; FENG Dongsheng; HAN Yiyi; YANG Xiaojun; ZHOU Changyan

doi:10.13386/j.issn1002-0306.2020110266

Volume 42 Issue 16

Aug. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(16): 311-316. > DOI: 10.13386/j.issn1002-0306.2020110266

QU Yang, SUO Yujuan, CAI Xiang, et al. Shelf-Life Prediction of Chilled Chicken Based on Total Volatile Basic Nitrogen[J]. Science and Technology of Food Industry, 2021, 42(16): 311−316. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110266.

Citation:

PDF (948 KB)

Shelf-Life Prediction of Chilled Chicken Based on Total Volatile Basic Nitrogen

1.
Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
2.
Shanghai Center of Agri-Products Quality and Safety, Shanghai 201708, China

More Information

Received Date: November 29, 2020
Available Online: June 14, 2021

Graphical Abstract

Abstract

Abstract

Arrhenius equation was used to establish the shelf-life prediction of chilled chicken based on total volatile basic nitrogen (TVB-N) at different temperature (5, 10 and 15 ℃). The prediction model was verified internally and with actual samples. The results showed that the Ea of the model was 52.636 kJ/mol, and that the k₀ was 3.8×10⁷. 5, 10 and 15 ℃ were selected as the internally verification temperature, while the relative errors were 6.30%, 6.00% and 3.91%, respectively. The maximum relative error of actual sample verification was −10.5%. These showed that the model could accurately predict the remaining shelf life of chilled chicken under certain conditions. In a word, the shelf life of chilled chicken at different storage temperatures could be obtained through the perdition quickly, and it would provide theoretical basis for manufacturers and regulatory authorities to formulate shelf-life standards.
- total volatile basic nitrogen (TVB-N),
- chilled chiken,
- shelf-life,
- quick prediction

FullText(HTML)

References (30)

References

[1]	郑煜明, 雷畅, 杨凌宇, 等. 浦东鸡配套系商品鸡胴体冷鲜条件下肉质性状和菌落总数变化研究[J]. 上海交通大学学报(农业科学版),2019,37(6):30−34, 53.
[2]	刘丽莉, 孟圆圆, 张宸旖, 等. 鸡肉冰点调节剂的筛选及其贮藏期间品质变化[J]. 食品研究与开发,2020,41(8):17−24. doi: 10.12161/j.issn.1005-6521.2020.08.003
[3]	王欢欢, 陈美玲, 张雷, 等. 冷鲜条件下白鸡与黄鸡肉质变化规律及对比[J]. 中国畜牧杂志,2015,51(12):74−79. doi: 10.3969/j.issn.0258-7033.2015.12.016
[4]	Moreno O, Atarés L, Chiralt A, et al. Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets[J]. LWT,2018,97:483−490. doi: 10.1016/j.lwt.2018.07.005
[5]	张莉, 尹德凤, 张大文, 等. 不同贮藏条件下鸡胸肉特征腐败菌分析[J]. 食品与机械,2019(12):113−118.
[6]	陈晓宇, 朱志强, 张小栓, 等. 食品货架期预测研究进展与趋势[J]. 农业机械学报,2015,46(8):192−199. doi: 10.6041/j.issn.1000-1298.2015.08.026
[7]	刘雪, 刘娇, 周鹏, 等. 冰鲜鸡肉品质及其货架期的研究进展与展望[J]. 现代食品科技,2017,33(3):328−340.
[8]	李苗云, 张建威, 樊静, 等. 生鲜鸡肉货架期预测模型的建立与评价[J]. 食品科学,2012,33(23):73−76.
[9]	董飒爽, 李传令, 赵改名, 等. 工厂实测冷却分割鸡胸肉生产过程中菌落总数的变化及货架期预测模型的建立[J]. 现代食品科技,2016,32(8):183−190.
[10]	瞿洋, 周昌艳, 索玉娟, 等. 冷鲜鸡货架期微生物预测系统的构建[J]. 食品与机械,2020,36(10):110−115.
[11]	杜月红, 王琳, 高晓光, 等. 猪肉新鲜度指示标签的制备及应用[J]. 肉类研究,2020(5):41−47.
[12]	王勋, 解万翠, 陈波雷, 等. 冰鲜鸡新鲜度指标及其天然保鲜剂的研究[J]. 食品研究与开发,2013(16):112−116. doi: 10.3969/j.issn.1005-6521.2013.16.032
[13]	Owens C M, Alvarado C Z, Sams A R. Poultry meat processing (second edition)[M]. Beijing: China Agricultural University Press, 2013.
[14]	Qiao L, Tang X, Dong J. A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation[J]. Food Chemistry,2017,237(dec. 15):1179−1185.
[15]	Chmiel M, Roszko M, Adamczak L, et al. Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation[J]. Poultry Science,2019,98(6):2679−2690. doi: 10.3382/ps/pez029
[16]	李文娟. 鸡肉品质相关脂肪代谢功能基因的筛选及营养调控研究[D]. 北京: 中国农业科学院, 2008.
[17]	王天佑, 王玉娟, 秦文. 猪肉挥发性盐基氮值指标与其感官指标的差异研究[J]. 食品工业科技,2007(12):124−126. doi: 10.3969/j.issn.1002-0306.2007.12.034
[18]	Lee K., Baek S, Kim D, et al. A freshness indicator for monitoring chicken-breast spoilage using a Tyvek® sheet and RGB color analysis[J]. Food Packaging and Shelf Life,2019,19:40−46. doi: 10.1016/j.fpsl.2018.11.016
[19]	邱春强, 张坤生, 任云霞, 等. 酱卤鸡肉货架期预测的研究[J]. 食品工业科技,2012,33(22):351−354.
[20]	Tang X Y, Sun X H, Wu C H, et al. Predicting shelf-life of chilled pork sold in China.[J]. Food Control,2013,32(1):334−340. doi: 10.1016/j.foodcont.2012.12.010
[21]	Torrieri E, Russo F, Di Monaco R, et al. Shelf life prediction of fresh Italian pork sausage modified atmosphere packed[J]. Food Science and Technology International,2011,17(3):223−232. doi: 10.1177/1082013210382328
[22]	周果, 崔燕, 杨文鸽, 等. 冰温贮藏对梭子蟹品质影响及其货架期模型的建立[J]. 核农学报,2017,31(4):719−727. doi: 10.11869/j.issn.100-8551.2017.04.0719
[23]	Huang Lihan. Growth of Staphylococcus aureus in cooked potato and potato salad—a one step kinetic analysis[J]. Journal of Food Science,2016,80(12):M2837−M2844.
[24]	于艳艳, 丁甜, 刘东红. 基于不同样本容量构建原料乳中金黄色葡萄球菌的预测生长模型[J]. 中国食品学报,2016,16(5):155−160.
[25]	王军. 猪肉产品中致病微生物的污染及风险评估研究[D]. 陕西: 西北农林科技大学, 2007.
[26]	Chen Y R, Huang L H, Wu C. H, et al. Kinetic analysis and dynamic prediction of growth of Vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures[J]. Food Control,2019,100:204−211. doi: 10.1016/j.foodcont.2019.01.013
[27]	高灿灿, 刘佳玫, 陆兆新, 等. 鲜切小白菜和生菜不同贮藏温度下货架期预测模型的建立[J]. 食品工业科技,2016,37(19):334−338.
[28]	邵磊, 周裔彬, 胡经纬, 等. 比较鸡脯肉冷藏与冰温贮藏期间品质的变化[J]. 肉类工业,2011(5):26−29. doi: 10.3969/j.issn.1008-5467.2011.05.012
[29]	王玉静, 柳旭伟, 毛玉梅, 等. 挥发性盐基氮对鸡肉品质的影响[J]. 上海畜牧兽医通讯,2019(5):28−29.
[30]	徐国波, 林捷, 郑华, 等. 冰鲜分割三黄鸡肉保质期品质变化研究[J]. 中国家禽,2013,35(23):32−35. doi: 10.3969/j.issn.1004-6364.2013.23.009

[1]	LI Jinting, QIAN Xinyi, YONG Yidan, WU Mengmeng, SUN Huakai, WANG Yanan, CHEN Anhui, SHAO Ying, NI Zaizhong. Optimization of Enzymatic-assisted Aqueous Two-phase Extraction Conditions of Polysaccharides from Cordyceps cicadae and Analysis of Its Antioxidant, Hypoglycemic and Hypolipidemic Properties in Vitro[J]. Science and Technology of Food Industry, 2024, 45(12): 179-188. DOI: 10.13386/j.issn1002-0306.2023070233
[2]	ZHANG Huihui, LI Can, LIU Huiping, MA Xiaoxiao, ZHANG Xin, WANG Bing, LIU Ying. Extraction and Purification of Cinnamomum cassia Polysaccharides and Its Antioxidant and Hypoglycemic Activities in Vitro[J]. Science and Technology of Food Industry, 2024, 45(7): 15-24. DOI: 10.13386/j.issn1002-0306.2023080088
[3]	WANG Anna, PENG Xiaowei, KAN Huan, WANG Dawei, HU Xiang, LIU Yun. Extraction of Flavonoids from Docynia delavayi and Their Antioxidant and Hypoglycemic Activities[J]. Science and Technology of Food Industry, 2023, 44(2): 232-240. DOI: 10.13386/j.issn1002-0306.2022040128
[4]	NA Zhiguo, YU Shuang, HE Shuzhen, CHU Zhong. Auxiliary Hypoglycemic Effect of Low-GI Multigrain Cocoa Powder[J]. Science and Technology of Food Industry, 2023, 44(1): 28-37. DOI: 10.13386/j.issn1002-0306.2022070134
[5]	WANG Qiudan, ZHAO Kaidi, LIN Changqing. Study on Antioxidant Properties of Pueraria lobata Polysaccharides and Its Hypoglycemic Effect[J]. Science and Technology of Food Industry, 2022, 43(5): 381-388. DOI: 10.13386/j.issn1002-0306.2021070357
[6]	LI Xia, ZHANG Guozhu, LIU Zhifei, SHAN Yang, LI Peijun, LI Jing. Hypoglycemic Activity of Enteromorpha intestinalis Polysaccharide[J]. Science and Technology of Food Industry, 2021, 42(15): 321-326. DOI: 10.13386/j.issn1002-0306.2020090021
[7]	ZHONG Li-xia, JIANG Zhen-yu, WANG Jia-ni, LI Xu-feng, XU Li-shan. Optimization of Extraction Technology of Hawthorn Polysaccharides and Its Hypoglycemic and Hypolipidemic Activity[J]. Science and Technology of Food Industry, 2019, 40(13): 119-124,147. DOI: 10.13386/j.issn1002-0306.2019.13.020
[8]	ZHANG Hui-juan, HUANG Lian-yan, YIN Meng, WANG Jing. Research on hypoglycemic function of oat peptides[J]. Science and Technology of Food Industry, 2017, (10): 360-363. DOI: 10.13386/j.issn1002-0306.2017.10.061
[9]	YE Min, WEN Zhu, PENG Yuan-fang, ZHANG Da-gui. Effects of Dictyophora rubrovalvata polysaccharide on anti- aging and hypoglycemic in mice[J]. Science and Technology of Food Industry, 2016, (07): 343-345. DOI: 10.13386/j.issn1002-0306.2016.07.057
[10]	LI Chang-qin, LU Yin, LI Xin-zheng, KANG Wen-yi. Hypoglycemic effect of two cultivates varieties of Cucurbita moschata Duch.[J]. Science and Technology of Food Industry, 2013, (19): 328-331. DOI: 10.13386/j.issn1002-0306.2013.19.002

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	郭玉龙，邵高耸，史轻舟，许焯，胡定煜，符式瑜. 纳米材料在食品检验鉴定中的应用研究进展. 山东化工. 2024(01): 91-94 .
2.	左海根，黄芷诺，李毛英，袁小珍，杜永琴，刘小玉，陈雨. 核酸适配体在雌二醇分析中的研究进展. 理化检验-化学分册. 2023(07): 862-868 .
3.	唐春花，杨洁，卢晓玲，陈美仑，魏铮，余鹏，赵佳. 甾体激素核酸适配体的筛选与应用. 生物化学与生物物理进展. 2023(09): 2146-2161 .
4.	于开宁，王润忠，刘丹丹. 水环境中新污染物快速检测技术研究进展. 岩矿测试. 2023(06): 1063-1077 .
5.	常嵘，叶巧燕，刘慧敏，郝欣雨，郭洪侠，郑楠. 牛奶中激素检测方法的研究进展. 食品安全质量检测学报. 2022(16): 5235-5243 .
6.	史学丽，高辉，周永红，赵伟. 一种基于适配体传感器的17β-雌二醇定量分析方法. 河北工业科技. 2021(05): 431-437 .