A shelf life prediction method of seasoned lobsters

A prediction method and shelf life technology, applied in biochemical equipment and methods, microbiological measurement/inspection, food testing, etc., can solve problems such as low added value, single taste, short shelf life, etc.

Inactive Publication Date: 2014-09-10
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The traditional processed products of freshwater lobster usually have shortcomings such as single taste, short shelf life, and low added value. To develop a safe, nutritious, natural, and delicious lobster instant food, and to s

Method used

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  • A shelf life prediction method of seasoned lobsters
  • A shelf life prediction method of seasoned lobsters
  • A shelf life prediction method of seasoned lobsters

Examples

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Embodiment Construction

[0018] The present invention is described in detail below through the examples, but the present invention is not limited to the scope described in the examples.

[0019] 1 Materials and methods

[0020] 1.1 Experimental materials

[0021] Main ingredient: fresh lobster.

[0022] Seasoning: dried chili, Chinese prickly ash, green onion, ginger, bay leaves, garlic, star anise, cinnamon, light soy sauce, dark soy sauce, sucrose, salt, strong liquor, etc.

[0023] Others: microbial culture medium, vacuum packaging bags, chemical reagents, etc.

[0024] 1.2 Process flow of seasoned lobster

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Abstract

A shelf life prediction method of seasoned lobsters is disclosed. The method includes respectively storing seasoned cooked lobsters into incubators with different temperatures, measuring changes of the sensory score, the total bacterial count, the weight loss ratio and the total volatile basic nitrogen (TVB-N) of products at regular intervals, and building a kinetic model of lobster quality changes and building a shelf life prediction model that is ln(t)=7474.8/T-19.869, wherein the t is a shelf life prediction value of the seasoned lobster and the T is Kelvin temperature of the storage temperature. The prediction model is beneficial for determination and prediction of the eating safety of the seasoned lobsters accurately.

Description

1. Technical field [0001] The invention relates to a method for quickly predicting the shelf life of seasoned lobster, which belongs to the technical category of food production and quality safety. 2. Background technology [0002] Freshwater lobster is a crustacean that lives in fresh water, and its scientific name is Procambarus clarkii. Its shrimp meat is rich in nutrition, soft and delicious, unique in flavor, high in protein, low in fat, tender in muscle fibers, easy to digest and absorb, so it is very popular on the dining table. At present, most of the shrimp products on the market are frozen boiled lobster meat, single-frozen boiled lobster meat, whole limb shrimp, frozen shrimp yellow, washed lobster meat, etc. The traditional processed products of freshwater lobster usually have shortcomings such as single taste, short shelf life, and low added value. To develop a safe, nutritious, natural, and delicious lobster instant food, and to study its quality changes durin...

Claims

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Application Information

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IPC IPC(8): G01N33/02C12Q1/06
Inventor 白青云赵希荣王南庆
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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