Analysis Of Corruption Process And Research Of Prediction Model For The Shelf-life Of Vacuum-packaged Chicken Breakfast Sausage

Chicken breakfast sausage is a kind of western emulsified sausage which is made of chicken-based materials and processed at low temperatures. It has been gradually accepted by the domestic market due to its rich nutrient, tender taste, and convenience. These characteristics, at the same time, were also conducive to microbial growth, so its logistics security largely relies on the cold chain which is far from perfect in china. Establishment of the predict model for vacuum-packed chicken breakfast sausage can predict the corruption situation of food, which will help to improve the security of the transportation links. In this paper, on the basis of storage corruption process research, we established the shelf-life prediction model of vacuum packaging chicken breakfast sausage, which was designed to provide the theoretical basis for the logistics security control and supporting data for chicken low temperature meat products (LTMP) security early warning systems, to improve the modern food safety system. The contents and conclusions are as follows:1. The research of corruption process on vacuum packaging chicken breakfast sausage.This chapter focused on the research of corruption process, which based on the studies on the change of sensory, chemical and microbiological indicators during corruption process at different storage temperatures (4℃,10℃ and 20℃), and the analysis on the deterioration of quality The results showed that:total bacterial count, lactic acid bacteria, sensory scores and TBARS values increased with the extension of storage time, while ph, coli form bacteria, pseudomonas and micrococcus fluctuated during the storage period; water activity value was high and without significant change over the storage period; the correlation analysis in each index showed a inter highly significant correlation (p<0.01) between the total bacterial count, lactic acid bacteria, sensory scores and TBARS values. The analysis showed that total bacterial count could be used as model objects; based on the judgment of sensory score and TBARS value, the minimum amount of corruption of chicken breakfast sausage for the total bacterial count is 6.49 lg (CFU/g). The research of (?)process was to provide reference for the establishment of microbial growth predictive model and shelf-life predictive model.2. Analysis of prediction model for the shelf-life of vacuum-packaged chicken breakfast sausageIn order to compare the goodness-of-fit of growth models for the total bacterial count in vacuum-packaged chicken breakfast sausage, primary models namely Baranyi, modified Grompertz and modified Logistic, secondary models namely Arrhenius and Square root equations were chosen for the following studies, respectively. They were compared by calculating of indices such as root mean square error, r2, Akaike information criterion, Bayesian information criterion and so on. Results showed that the Baranyi model was the Lette; one for decrement of indices and the maximum specific growth rate, while the modified Gompertz model was the better one on optimization of secondary model; the modified Logistic model obtained the wrong characteristic values. Thus Baranyi model was the better one for goodness-of-fit, then modified Gompertz model, and the modified logistic model was the last one. The comparison did not draw a conclusion between Arrhenius equation and Square root equation.To establish the predict model for vacuum-packed chicken breakfast sausage under different temperature, the total bacterial count was chose as index strains, and Baranyi model was used to fit microbial growth kinetics model (level model), then the square root model was used to describe the change of kinetics model values when temperature changed (secondary model), based on the level model and secondary model, chicken breakfast sausage shelf life prediction model was established. At last, the models were validated. Results showed that:the application of Baranyi model and the Square root model was successful to establish growth model, and the verification result showed that the bias factor and accuracy factor were in the standard range; the shelf-life of vacuum-packaged chicken breakfast sausage stored at 2℃,6℃,10℃ and 15℃ were 44d,33d,25d and 18d respectively; the shelf-life predictive model was reliable for the shelf-life of vacuum-packaged chicken breakfast sausage stored at 2-15℃.