Chicken essence shelf life evaluation method

Abstract

According to the evaluation method for the quality guarantee period of the chicken essence, the deterioration process of the chicken essence seasoning under the normal storage condition is simulated by adopting the ultraviolet aging test box and a temperature increasing method, the quality guarantee period of the chicken essence seasoning is evaluated in a short time, the experimental period is greatly shortened, and the experimental cost is reduced. An objective calculation method is combined, so that the prediction multiple of the accelerated experiment is more objective and scientific; the method is of great significance for food production enterprises to control food quality.

Description

Technical Field

[0001] The invention relates to the technical field of food shelf life detection, and in particular to a method for evaluating the shelf life of chicken essence. Background Art

[0002] As a widely used compound flavor enhancer, chicken essence has become an indispensable condiment in daily cooking. Chicken essence not only has a significant effect of enhancing the flavor, but also can improve the flavor and taste of food to a certain extent, so it is deeply loved by consumers. In the food industry, the production and quality control of chicken essence are key links to ensure product safety and quality stability. With the rapid development of the food industry, the shelf life requirements for condiments such as chicken essence are also increasing. As an important indicator for measuring food quality, the shelf life is directly related to the health rights and interests of consumers and the market competitiveness of enterprises.

[0003] Traditional shelf life prediction methods mainly rely on destructive environmental experiments such as heating, humidification and lighting, and then compare the experimental results with the shelf life of conventional storage environments to calculate the predicted acceleration factor. These methods are effective to a certain extent, but they are generally time-consuming and fail to fully consider the special effects of light on the shelf life of certain foods. The calculated acceleration factors (coefficients) are also controversial, and their acceleration factors (coefficients) will change with changes in product raw materials and production processes. As a common condiment, the shelf life of chicken essence is significantly affected by light, especially under ultraviolet light, which makes it prone to spoilage. Therefore, developing an experimental method that can more accurately simulate the effects of ultraviolet light that chicken essence may encounter under actual storage conditions is of great significance to improving the accuracy and efficiency of shelf life prediction. Summary of the invention

[0004] The purpose of the present invention is to propose a method that can effectively shorten the shelf life detection cycle and make an objective and accurate assessment.

[0005] To achieve the above object, the present invention provides a method for evaluating the shelf life of chicken bouillon, comprising the following steps:

[0006] S1: multiple groups of chicken essences are set, each group includes multiple portions of chicken essences of different weights, and the chicken essences of different weights are placed in the same glass bottle;

[0007] S2: Place the packaged sample in a constant temperature and humidity ultraviolet aging test chamber;

[0008] S3: Adjusting the temperature, humidity and ultraviolet light band of the ultraviolet aging test box;

[0009] S4: Conduct ultraviolet light test at different temperatures for each group of chicken essence;

[0010] S5: After a period of time, sensory evaluation is performed at short intervals;

[0011] S6: The chicken essence judged as spoiled by sensory perception is judged by color, and the chicken essence judged as oxidative spoilage is terminated, and the termination time is recorded as the end of the shelf life until all products are spoiled;

[0012] S7: Perform multiple verification experiments at each temperature condition, using chicken essence from different production batches to make samples. The average value of the oxidation deterioration time of samples with different gram weights is taken as the end point of the shelf life under this temperature condition;

[0013] S8: According to different temperatures: T1, T 2.... T n The accelerated test results show that the shelf life is θs(T1), θs(T2) and θs(T n ), calculate the shelf life ratio between two adjacent temperatures: Q 10 (T1~T2)......Q 10 (T n-1 ~T n ), and take multiple Q 10 The average value of △Q 10 ;

[0014] S9: Based on formula 2, the following is calculated: the shelf life θs(T) of chicken essence at room temperature based on the shelf life at different temperatures, and the shelf life of chicken essence at room temperature is between the maximum θs(T) value and the minimum θs(T) value;

[0015] Formula 2:

[0016] Where θs(T) is the shelf life of the food at the actual storage temperature T;

[0017] θs(T') is the shelf life obtained by accelerated destructive testing at temperature T';

[0018] ΔT a It is the difference between the test temperature and the actual storage temperature.

[0019] Furthermore, in S1, each group includes 50g, 60g, 70g, 80g, 90g and 100g of chicken essence.

[0020] Furthermore, in S3, the relative humidity of the ultraviolet aging test box is set to 100%. The ultraviolet light band is UVA-340nm.

[0021] Further, in S4, the multiple groups of temperatures include 37°C, 47°C and 57°C.

[0022] Further, in S5, the test sample is placed in a UV aging test chamber for 72 hours without opening the cap, and the bottle cap is placed downward;

[0023] After 72 hours, sensory judgment should be carried out every 4 hours or so. The time interval of sensory judgment can be shortened in the later stage of the experiment. The samples in the bottle should be shaken thoroughly before opening the lid and smelling. All samples should be opened for each judgment to ensure that each sample has the same amount of oxygen flowing in.

[0024] Furthermore, in S5, the sensory evaluation includes at least two confirmations of the olfactory results, and needs to be unanimously determined by at least five professional sensory assessors;

[0025] Compared with the prior art, the advantages of the present invention are:

[0026] 1. In order to accelerate the deterioration rate of the sample, our invention adopts the method of ultraviolet irradiation and increasing the temperature to accelerate the deterioration rate of the sample, so that the changes of the chicken seasoning can be observed in a short time, which will greatly shorten the cycle of the existing accelerated experiment, and is expected to shorten the time by more than 50% compared with the existing accelerated experiment method.

[0027] 2. The present invention uses a UV aging test box as an experimental instrument, which is efficient, fast and accurate. It can test a large number of samples in a short time and reduce the amount of samples required for the experiment. The amount of samples used in the experiment is expected to be reduced by about 10%, which can not only save experimental costs, but also help reduce waste during the experiment.

[0028] 3. The present invention can more accurately predict the shelf life of the product by comparing the shelf life of chicken seasoning at different temperatures. Combined with an objective calculation method, the prediction multiple of the accelerated experiment is more objective and scientific. It is of great significance to food production companies and can help them better control product quality and ensure product safety and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a schematic diagram of an experiment in which chicken essence is placed in an ultraviolet aging test box in an embodiment of the present invention. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be further described below.

[0031] Embodiment 1:

[0032] 1. Materials

[0033] Experimental samples: Chicken essence. The samples used in the experiment came from different batches and were all fresh products produced within a week.

[0034] Experimental container: a container that can meet the requirements of experimental results, such as glass bottles.

[0035] 2. Equipment

[0036] UV lamp aging test chamber (YNK / UVA-340), Suzhou Unik Environmental Testing Equipment Co., Ltd.; Digieyesystem, Vervide (UK).

[0037] 3. Determination method

[0038] Experimental Project:

[0039] According to the characteristics and quality requirements of chicken essence, sensory identification was selected as the quality evaluation item of the experiment.

[0040] Determination method:

[0041] Fat oxidation is one of the main factors that cause chicken essence to expire. Usually, you can detect whether chicken essence has undergone oxidation and deterioration by smell.

[0042] The oxidative deterioration of the sample is mainly determined by the smell result, while the color change is used as an auxiliary reference indicator. Compared with the standard sample, the aroma of the sample should have a pure chicken aroma, consistent with the standard sample, and should not have obvious odors of oil oxidation and other unpleasant odors. Each time the sample is judged to be oxidatively deteriorated, the olfactory results should be confirmed at least twice, and it must be unanimously recognized by at least five professional sensory assessors. If there is a significant deviation in the aroma of the sample, the sample will be judged to have undergone oxidative deterioration, the test will be terminated, and this moment will be regarded as the end of the shelf life of the sample by gram.

[0043] Reference standards:

[0044] The evaluation criteria for the appearance and sensory evaluation of the samples (chicken bouillon seasoning) were carried out according to the relevant requirements in SB / T 10371-2003. This experiment only evaluated the acceptability of the samples in the sensory dimension.

[0045] Appearance and organoleptic properties:

[0046] Color: It has a unique color after the raw materials and auxiliary materials are mixed and processed.

[0047] Aroma: Pure chicken aroma, no bad smell.

[0048] Taste: It has the delicious taste of chicken, smooth texture and no unpleasant taste.

[0049] Appearance: Can be in powder, granules or blocks.

[0050] Process and conditions of accelerated destructive testing:

[0051] Storage environment parameters:

[0052] Refer to the multi-test temperature method and place the sample in a constant temperature and humidity UV aging test chamber. Under normal circumstances, the deterioration of food will change significantly with every 10°C rise in temperature. According to the most suitable test conditions in the "General Guide to Food Shelf Life", the sample storage environment temperature is set to T1 = 37°C, T2 = T1 + 10°C = 47°C, T3 = T2 + 10°C = 57°C, relative humidity is 100%, and the ultraviolet light band is UVA-340nm.

[0053] Experimental methods:

[0054] like Figure 1 As shown, the same batch of chicken essence was selected for each experiment, and 50g, 60g, 70g, 80g, 90g and 100g were placed in glass bottles of the same volume, and at least 3 parallel groups were set for each gram weight. The samples were placed in a constant temperature and humidity UV aging test box, and the experiments were carried out at temperatures of 37°C, 47°C and 57°C respectively. The glass bottles were placed upside down in the box with the black bottle caps facing down to ensure that the samples were fully irradiated. No uncapping test was performed within the first 72 hours of placement. After 72 hours, sensory judgment was performed every 4 hours or so. The time interval for sensory judgment can be shortened in the later stage of the experiment. The sample in the bottle needs to be fully shaken before opening the lid and smelling. All samples need to be uncapped for each judgment to ensure that each sample has the same amount of oxygen flowing in.

[0055] Five verification experiments were conducted under each temperature condition, and samples were made using chicken essence from different production batches. The average value of the oxidation deterioration time of samples with different gram weights was taken as the end point of the shelf life under the temperature condition. The shelf life was then calculated, estimated, and compared.

[0056] Shelf life calculation:

[0057] According to the accelerated destruction test formula (1) and formula (2), the shelf life at room temperature (25°C) can be calculated.

[0058] Step 1: Select T1 (37°C), T2 (47°C) and T3 (57°C) for accelerated testing. The shelf life obtained is θs(T1), θs(T2) and θs(T3) respectively. Q is calculated according to formula (1): 10 (37~47℃) and Q 10 (47~57℃), take the average value of the two to get △Q 10 .

[0059]

[0060] Where:

[0061] Q 10——Under accelerated destructive test conditions, the ratio of the shelf life at two temperatures (test temperatures T1 and T2) with a temperature difference of 10°C.

[0062] θs(T1)——Shelf life obtained by accelerated destructive testing at temperature T1.

[0063] θs(T2)——Shelf life obtained by accelerated destructive testing at temperature T2.

[0064] Step 2: Calculate the shelf life of chicken essence at temperature T (generally calculated as room temperature 25°C) according to formula (2). Finally, the shelf life range of chicken essence at 25°C is obtained.

[0065]

[0066] θs(T)——Shelf life of food at actual storage temperature T

[0067] θs(T')——Shelf life obtained by accelerated destructive testing at temperature T'

[0068] ΔT a ——Difference (T'-T) between the higher temperature (T') and the actual storage temperature (T), ℃.

[0069] Substituting in:

[0070] θs(25℃)=θs(37℃)x△Q 10 (37℃-25℃) / 10 =d1

[0071] θs(25℃)'=θs(47℃)x△Q 10 (47℃-25℃) / 10 =d2

[0072] θs(25℃)”=θs(57℃)x△Q 10 (57℃-25℃) / 10 =d3

[0073] It is finally calculated that the shelf life of chicken essence at room temperature of 25°C is between the maximum and minimum values ​​of d1, d2 and d3.

[0074] The above is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any technician in the relevant technical field, without departing from the scope of the technical solution of the present invention, makes any form of equivalent replacement or modification to the technical solution and technical content disclosed in the present invention, which does not depart from the content of the technical solution of the present invention and still falls within the protection scope of the present invention.

Claims

1. A method for evaluating the shelf life of chicken bouillon, characterized in that: The following steps are involved: S1: multiple groups of chicken essences are set, each group includes multiple portions of chicken essences of different weights, and the chicken essences of different weights are placed in the same glass bottle; S2: Place the packaged sample in a constant temperature and humidity ultraviolet aging test chamber; S3: Adjusting the temperature, humidity and ultraviolet light band of the ultraviolet aging test box; S4: Conduct ultraviolet light test at different temperatures for each group of chicken essence; S5: After a period of time, sensory evaluation is performed at short intervals; S6: The chicken essence judged as spoiled by sensory perception is judged by color, and the chicken essence judged as oxidative spoilage is terminated, and the termination time is recorded as the end of the shelf life until all products are spoiled; S7: Perform multiple verification experiments at each temperature condition, using chicken essence from different production batches to make samples. The average value of the oxidation deterioration time of samples with different gram weights is taken as the end point of the shelf life under this temperature condition; S8: According to different temperatures: T1, T 2.... T n The accelerated test results show that the shelf life is θs(T1), θs(T2) and θs(T n ), calculate the shelf life ratio between two adjacent temperatures: Q 10 (T1~T2)......Q 10 (T n-1 ~T n ), and take multiple Q 10 The average value of △Q 10 ; S9: Based on formula 2, the following is calculated: the shelf life θs(T) of chicken essence at room temperature based on the shelf life at different temperatures, and the shelf life of chicken essence at room temperature is between the maximum θs(T) value and the minimum θs(T) value; Formula 2: Where θs(T) is the shelf life of the food at the actual storage temperature T; θs(T') is the shelf life obtained by accelerated destructive testing at temperature T'; ΔT a It is the difference between the test temperature and the actual storage temperature.

2. The chicken essence shelf life evaluation method according to claim 1, characterized in that: In S1, each group includes 50g, 60g, 70g, 80g, 90g and 100g of chicken essence.

3. The chicken essence shelf life evaluation method according to claim 1, characterized in that: In S3, the relative humidity of the ultraviolet aging test box is set to 100%. The ultraviolet light band is UVA-340nm.

4. The chicken essence shelf life evaluation method according to claim 1, characterized in that: In S4, the plurality of temperature groups include 37°C, 47°C and 57°C.

5. The chicken essence shelf life evaluation method according to claim 1, characterized in that: In S5, the test samples were placed in a UV aging test chamber for 72 hours without opening the cap, with the bottle cap facing downward; After 72 hours, sensory judgment should be carried out every 4 hours or so. The time interval of sensory judgment can be shortened in the later stage of the experiment. The samples in the bottle should be shaken thoroughly before opening the lid and smelling. All samples should be opened for each judgment to ensure that each sample has the same amount of oxygen flowing in.

6. The chicken essence shelf life evaluation method according to claim 1, characterized in that: In S5, the sensory assessment includes at least two confirmations of the olfactory results, and needs to be unanimously confirmed by at least five professional sensory assessors.

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