Method of predicting shelf life of sauce ducks

A technology of shelf life and sauce duck, applied in the field of predicting the shelf life of sauce duck, can solve the problem of lack of accurate prediction of remaining shelf life, and achieve the effect of cost saving

Inactive Publication Date: 2018-08-14
ZHEJIANG UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, because sauced duck is a traditional cured product, there is curren

Method used

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  • Method of predicting shelf life of sauce ducks
  • Method of predicting shelf life of sauce ducks
  • Method of predicting shelf life of sauce ducks

Examples

Experimental program
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Effect test

Embodiment 1

[0038] 1 Experimental materials and main equipment

[0039] 1.1 Raw materials and pretreatment

[0040] Put 30 sauced ducks (about 500g each) into a sterilized PA / CPP composite material vacuum packaging bag (sterilization condition 121°C, 15min) on the aseptic operating table at 4, 25, and 37°C Storage (37°C for destruction test, 25°C for normal temperature test and 4°C for control experiment), samples were taken after 0, 7, 14, 21, and 28 days for determination. For each measurement, 2 sauced ducks were randomly sampled, and the total colony count, Escherichia coli, mold, peroxide value, acid value, and thiobarbituric acid reaction product value were measured under the aseptic operating table. In order to reduce the difference in detection indicators caused by different sampling locations, the sampling locations of each indicator in the test are as follows: figure 1 shown. The breast meat of sauced duck was used for the determination of fat oxidation index, and the leg mea...

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Abstract

The invention discloses a method of predicting shelf life of sauce ducks. Quality indexes of sauce-duck products stored under different temperatures are studied, a kinetic model of sauce-duck qualitychanges is determined through determining, by measurement, laws of changes of total colony numbers of the sauce ducks, escherichia coli, mould, acid values, peroxide values, thiobarbituric acid reactive substances (TBARS) and sensory quality with time, then quality change key-indexes of the mould and the TBARS in a sauce-duck storage period are screened out according to Pearson correlation analysis, and the change laws accord with a zero-order kinetic-model. An Arrhenius equation is combined to establish a shelf-life prediction model of the sauce ducks according to mould and TBARS values of the sauce-duck quality indexes. According to the method, remaining shelf life of sauce ducks in a temperature range of 0-40 DEG C can be quickly and effectively predicted, guidance can be provided for storage, transportation and sales processes to facilitate correspondingly processing sauce-duck products of different freshness in time, and costs can be saved.

Description

(1) Technical field [0001] The invention relates to a method for predicting the shelf life of the sauced duck, in particular suitable for the prediction of the shelf life of the sauced duck during storage, transportation and sales. (2) Background technology [0002] Duck meat is delicious and tender, rich in nutrition, has the advantages of low fat, low cholesterol, high protein, etc., and is rich in vitamins, inorganic salts and trace elements. Traditional duck meat products in my country mainly include roast duck, salted duck, salted duck and sauce duck. Sauce duck is favored by consumers because of its tender meat and unique flavor. However, because sauced duck is a traditional cured product, there is currently no means of accurately predicting its remaining shelf life in the market. [0003] The total number of colonies, coliforms, mold, acid value, peroxide value, and thiobarbituric acid reaction products (TBARS) are important indicators of the quality change of sauced...

Claims

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Application Information

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IPC IPC(8): G06Q10/04G06F17/50
CPCG06Q10/04G06F30/20
Inventor 吕飞赵瑜亮张建友周绪霞丁玉庭王建永苗秀婷
Owner ZHEJIANG UNIV OF TECH
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