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- Title
Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver.
- Authors
Luo, Jin; Yu, Qun-li; Ma, Yu-qin; Zhou, Jia; Han, Ling; Han, Guang-xin; Shi, Hong-mei
- Abstract
This study evaluated the effects of deodorization on the degree of oxidation and quality of bovine liver under different temperatures (4 °C, 0 °C, and − 20 °C), established kinetic models to predict their shelf-life. This paper showed that the rates of decline in quality and oxidation indices of deodorized bovine liver were significantly below raw bovine liver at the specific temperatures (P < 0.05); TBARS, carbonyl, and TVB-N values all indicated an increase with storage time and temperature. Results show that the color of bovine liver changed slowly as the temperature decreased, the pH value showed a slowly decreased and then a gradually increased trend, TBA, Carbonyl value, TVB-N, and the total number of bacterial colonies showed a gradually increased trend with the increase of temperature and the prolongation of the storage time. However, the storage stability of deodorized bovine liver was significantly better than that of fresh bovine liver under the same storage conditions (P < 0.05). The dependence of bovine liver quality on temperature was adequately modelled by the Arrhenius-type equation, The Arrhenius kinetic prediction models were established based on TVB-N as the characterization index to evaluate the storage conditions on the quality changes of bovine liver, and the validation results showed that the models were well able to predict the quality changes of bovine liver at the specific temperatures.
- Subjects
DEODORIZATION; BOS; PREDICTION models; BACTERIAL colonies
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 6, p4445
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-024-02506-w