CN111027784B - Method for predicting shelf life of cold fresh chicken - Google Patents
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Abstract
The invention discloses a method for predicting shelf life of cold fresh chicken, which comprises the following steps: measuring the total number of bacterial colonies in the cold fresh chicken at different storage temperatures, the growth conditions of enterobacteria and killed ring fungus and sensory analysis; establishing a microorganism growth prediction model and a shelf life; evaluating and verifying the shelf life of the cold and fresh chicken; enterobacter and thermonecator are the major spoilage bacteria in chicken. The enterobacter can produce alcohol and ketone compounds, and is a main putrefying bacterium which causes flavor change of chicken; the hot killed cyclosporins are dominant putrefying bacteria during low-temperature anaerobic storage of chicken, can produce volatile compounds such as acetone, diacetyl, lactic acid, ethanol and the like, and cause the flavor of the chicken to be deteriorated. The method for predicting the shelf life of the cold and fresh chicken by combining the two dominant spoilage bacteria and the total number of the bacterial colonies is more accurate than that of the cold and fresh chicken predicted by using one dominant spoilage bacteria or the total number of the bacterial colonies alone, and meanwhile, the aerobic storage mode and the modified atmosphere packaging storage mode of the cold and fresh chicken are comprehensively considered.
Description
Technical Field
The invention relates to a method for calculating shelf life of cold fresh chicken and verification, belongs to the technical field of livestock and poultry food preservation, and particularly relates to a method for predicting shelf life of cold fresh chicken.
Background
The cold fresh chicken refers to fresh chicken which is quickly cooled after being slaughtered by strictly executing quarantine system and pollution-free management program, so that the temperature of the chicken is reduced to 0-4 ℃ within 1 hour, and the temperature of the chicken is always kept in the range in the subsequent processing, circulation and retail processes. The chicken is rich in nutrition, high in water content, proper in pH value (5.0-6.3), and an ideal substrate for growth and propagation of microorganisms, microorganisms in the chicken cannot be killed through low-temperature cooling treatment, only the effect of preventing the microorganisms from growing is achieved, and the chilled chicken can decay once the temperature is proper and the microorganisms propagate in large quantities in the later period. In actual production, due to immaturity of a production and processing system of the cold fresh chicken, imperfection of a cold chain transportation system and openness in a circulation and storage process, the probability of secondary pollution of the cold fresh chicken by external microorganisms is greatly increased, and meanwhile, the original microorganisms in the cold fresh chicken can grow and propagate to a certain extent due to unstable production, storage, transportation and sale temperatures. Therefore, the method is very important for predicting and monitoring the microbial growth and shelf life of the cold and fresh chicken in various links of production, storage, transportation, sale and consumption.
In the prior art, the shelf life of refrigerated goods is predicted a lot, for example, patent CN102650632A discloses a method for evaluating the shelf life of chilled pork under fluctuating temperature, and patent CN108344841 discloses a method for predicting the shelf life of refrigerated pasteurized fresh milk; furthermore, in the prior art, the shelf life of the cold fresh chicken is predicted, and the prediction methods mainly comprise two methods: first, it is considered that the putrefaction rate of chilled chicken is well correlated with the growth of specific putrefactive bacteria, and the quality change thereof is closely correlated with the dynamic change of the number of specific putrefactive bacteria. For example, li Miaoyun selected pseudomonas as a modeling object and established the shelf life of cold fresh chicken. Second, it is considered that since the dominant spoilage bacteria are not uniform among different foods and the various microorganisms interact with each other, the types and numbers of dominant spoilage bacteria species may vary among different foods, and therefore, selecting a single species as a modeling object is not representative, and it is not possible to estimate an accurate shelf life, i.e., the total number of colonies that can ignore the interaction between the substrate and the microorganisms should be selected as a modeling object. For example, dong Sashuang, li Zhonghui, chen Peng and the like predict the shelf life of chicken for the total number of colonies.
However, after the research, the shelf life of the cold and fresh chicken cannot be accurately determined no matter whether a growth model is constructed by taking specific spoilage bacteria as objects to determine the shelf life or the shelf life of the chicken is predicted by taking the total number of bacterial colonies as objects.
Disclosure of Invention
The invention aims to provide a method for predicting the shelf life of cold fresh chicken with high prediction accuracy by establishing various microorganism indexes, namely total bacterial colony number, enterobacter and killed cyclosporine, aiming at the defects and shortcomings of the prior art.
In order to achieve the purpose, the invention provides the following scheme: the invention provides a method for predicting the shelf life of cold fresh chicken, which comprises the following steps:
the total number of colonies in the cold fresh chicken, the growth conditions of enterobacteria and the killed torulopsis and the sensory analysis are measured at different storage temperatures: taking a plurality of portions of chicken, respectively storing each portion of chicken in different temperature environments, then respectively sampling and measuring the total number of bacterial colonies, the number of enterobacteriums and the number of thermofuscin at certain time intervals, and carrying out sensory evaluation;
establishing a microorganism growth prediction model and a shelf life: according to the change rule of the total number of colonies, the number of enterobacteria and the number of hot killed cyclosporins along with time, a modified SGompertz equation is adopted to describe the growth dynamics of the enterobacteria and the hot killed cyclosporins under different temperature conditions, and a first-level growth dynamic model is established, wherein the modified SGompertz model is as follows:
wherein: n is a radical of hydrogen (t) : the number of colonies at different times t (CFU/g); n is a radical of 0 : initial colony count (CFU/g); n is a radical of max : maximum number of colonies (CFU/g); mu.s max : maximum specific growth Rate (lg CFU/g h) -1 ) (ii) a λ: growth lag phase (h);
fitting the maximum specific growth rate mu of microorganisms in the cold fresh chicken by adopting a quadratic polynomial model max And a change rule between the growth lag phase lambda and the temperature T, and establishing a second-order model, wherein the second-order polynomial model is as follows:
μ max or λ = xT 2 -yT+z；
Wherein, the values of x, y and z are respectively determined according to the total number of colonies, enterobacteria and hot killed cyclosporins;
constructing the shelf life of the cold fresh chicken by combining a first-stage growth dynamic model and a second-stage model with sensory evaluation, wherein the shelf life W of the cold fresh chicken predicted by the total number of bacterial colonies 1 Comprises the following steps:
λ＝0.085T 2 -3.9822T+51.711
μ max ＝0.0006T 2 -0.0013T+0.0238
wherein the content of the first and second substances,
enterobacter predicted shelf life W of chilled chicken 2 Comprises the following steps:
λ＝0.0747T 2 -3.4899T+46.169
μ max ＝0.0009T 2 -0.0013T+0.0099
wherein, the first and the second end of the pipe are connected with each other,
shelf life W of cold fresh chicken predicted by hot killed cyclosporine 3 Comprises the following steps:
λ＝0.1383T 2 -5.8915T+66.504
μ max ＝0.001T 2 -0.0139T+0.0843
wherein, the first and the second end of the pipe are connected with each other,
the shelf life W of the cold fresh chicken is as follows: w = (W) 1 +W 2 +W 3 )/3；
And evaluating and verifying the shelf life of the cold and fresh chicken.
Preferably, the chicken legs and/or chicken breast in the fresh chicken are cooled in step 1).
Preferably, the different temperature environments in step 1) refer to 5 ℃, 10 ℃, 15 ℃, 20 ℃ and 25 ℃.
Preferably, the weight of each chicken in step 1) is the same.
Preferably, each chicken is taken from the same portion of a chilled fresh chicken.
Preferably, the shelf life of the cold fresh chicken is evaluated and verified by comparing the predicted value of the shelf life with the actually measured value.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the method for predicting the shelf life of the cold and fresh chicken, provided by the invention, enterobacter and hot died cyclosporine are main putrefying bacteria in chicken. The enterobacter can produce alcohol and ketone compounds, and is a main putrefying bacterium which causes flavor change of chicken; the hot killed cyclosporins are dominant putrefying bacteria during low-temperature anaerobic storage of chicken, can produce volatile compounds such as acetone, diacetyl, lactic acid, ethanol and the like, and cause the flavor of the chicken to be deteriorated. The method for predicting the shelf life of the cold and fresh chicken by combining the two dominant spoilage bacteria and the total number of the bacterial colonies is more accurate than that of the cold and fresh chicken predicted by using one dominant spoilage bacteria or the total number of the bacterial colonies alone, and meanwhile, the aerobic storage mode and the modified atmosphere packaging storage mode of the cold and fresh chicken are comprehensively considered.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without inventive exercise.
FIG. 1 is a graph showing the growth curve of the total number of colonies at 5 deg.C, 10 deg.C, 15 deg.C, 20 deg.C, 25 deg.C in the method for predicting the shelf life of cold fresh chicken of the present invention;
FIG. 2 is a graph showing the growth of Enterobacter at 5 deg.C, 10 deg.C, 15 deg.C, 20 deg.C, 25 deg.C in the method for predicting shelf life of cold fresh chicken of the present invention;
FIG. 3 is a graph showing the growth of Thermospora thermosulfidoides at 5 deg.C, 10 deg.C, 15 deg.C, 20 deg.C, 25 deg.C in the method for predicting shelf life of cold fresh chicken of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The invention aims to provide a method for predicting the shelf life of cold fresh chicken with high prediction accuracy by establishing various microorganism indexes, namely total bacterial colony number, enterobacter and killed cyclosporine, aiming at the defects and shortcomings of the prior art.
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, the present invention is described in detail with reference to the accompanying drawings and the detailed description thereof.
As shown in fig. 1-3, the present invention provides a method for predicting shelf life of cold fresh chicken, comprising the following steps:
the total number of bacterial colonies, the growth of enterobacteria and the growth of killed ring fungus were determined in the cold fresh chickens at different storage temperatures and sensory analysis: taking a plurality of parts of chicken, respectively storing each part of chicken in different temperature environments, then respectively sampling at certain time intervals to determine the total bacterial count, the quantity of enterobacteria and the quantity of killed torulopsis and carrying out sensory evaluation on each part of chicken;
the method comprises the steps of respectively storing each chicken in an environment with the temperature of 5 ℃, 10 ℃, 15 ℃, 20 ℃ and 25 ℃ for actual determination of the total number of microorganisms, wherein the actual determination of the total number of microorganisms is realized by respectively sampling the chicken stored at different temperatures, and determining the total number of aerobic bacteria in the chicken by adopting plate counting agar according to national food safety standard-food microbiology test-total colony number determination GB478922010 at regular time or irregular time.
Establishing a microorganism growth prediction model and a shelf life: according to the change rule of the total number of colonies, the number of enterobacteria and the number of the hot killed cyclosporins along with time, the growth dynamics of the enterobacteria and the hot killed cyclosporins under different temperature conditions are described by adopting a corrected SGompertz equation, and a first-level growth dynamic model is established, as shown in figures 1-3, wherein the corrected SGompertz model is as follows:
wherein: n is a radical of (t) : the number of colonies at different times t (CFU/g); n is a radical of 0 : initial colony count (CFU/g); n is a radical of hydrogen max : maximum number of colonies (CFU/g); mu.s max : maximum specific growth Rate (lg CFU/g h) -1 ) (ii) a λ: growth lag phase (h);
fitting the maximum specific growth rate mu of microorganisms in the cold fresh chicken by adopting a quadratic polynomial model max And a change rule between the growth lag phase lambda and the temperature T, and establishing a second-order model, wherein the second-order polynomial model is as follows:
μ max or λ = xT 2 -yT+z；
Wherein, the values of x, y and z are respectively determined according to the total number of colonies, enterobacteria and hot killed cyclosporins;
constructing the shelf life of the cold fresh chicken by combining a first-stage growth dynamic model and a second-stage model with sensory evaluation, wherein the shelf life W of the cold fresh chicken predicted by the total number of bacterial colonies 1 Comprises the following steps:
λ＝0.085T 2 -3.9822T+51.711
μ max ＝0.0006T 2 -0.0013T+0.0238
wherein the content of the first and second substances,
enterobacter predicted shelf life W of chilled fresh chicken 2 Comprises the following steps:
λ＝0.0747T 2 -3.4899T+46.169
μ max ＝0.0009T 2 -0.0013T+0.0099
wherein the content of the first and second substances,
shelf life W of cold fresh chicken predicted by hot killed cyclosporine 3 Comprises the following steps:
λ＝0.1383T 2 -5.8915T+66.504
μ max ＝0.001T 2 -0.0139T+0.0843
wherein, the first and the second end of the pipe are connected with each other,
the shelf life W of the cold fresh chicken is as follows: w = (W) 1 +W 2 +W 3 )/3；
And evaluating and verifying shelf life of the cold and fresh chicken.
In the step 1) of the invention, the chicken legs and/or the chicken breast in the fresh chicken are cooled.
The different temperature environments in step 1) of the present invention refer to 5 ℃, 10 ℃, 15 ℃, 20 ℃ and 25 ℃.
The weight of each part of chicken in the step 1) of the invention is the same.
In the step 1) of the invention, each chicken is taken from the same part of the chilled fresh chicken.
According to the invention, the predicted value of the shelf life is compared with the actual measured value, and the shelf life of the cold fresh chicken is evaluated and verified.
In order to verify the accuracy of the shelf life of the established cold fresh chicken, the cold fresh chicken on the market is collected to be detected and appear in an actual sample test, and the shelf life is verified by comparing a predicted value and an actual measured value of the shelf life:
randomly taking 8 parts of commercially available cold and fresh chicken in a Fengxian area, taking the chicken back to a laboratory within 2,2 hours to perform aseptic operation, dividing the cold and fresh chicken into two parts, performing initial colony counting on half of the cold and fresh chicken, and establishing a cold and fresh chicken shelf life formula verification table 1; the remaining cold fresh chicken was refrigerated in a refrigerator at 4 ℃ for sensory evaluation.
As can be seen from Table 1, the relative error between the shelf life prediction average value and the shelf life measured value is within 10%, and the maximum relative error is 8.28%, so that the method has better accuracy.
TABLE 1
Note: -represents unmeasured; * Indicating that it cannot be calculated.
The principle and the implementation mode of the invention are explained by applying a specific example, and the description of the embodiment is only used for helping to understand the method and the core idea of the invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the foregoing, the description is not to be taken in a limiting sense.
Claims (6)
1. A method for predicting the shelf life of cold fresh chicken is characterized by comprising the following steps: the method comprises the following steps:
the total number of bacterial colonies, the growth of enterobacteria and the growth of killed ring fungus were determined in the cold fresh chickens at different storage temperatures and sensory analysis: taking a plurality of parts of chicken, respectively storing each part of chicken in different temperature environments, then respectively sampling at certain time intervals to determine the total bacterial count, the quantity of enterobacteria and the quantity of killed torulopsis and carrying out sensory evaluation on each part of chicken;
establishing a microorganism growth prediction model and a shelf life: according to the change rule of the total number of colonies, the number of enterobacteria and the number of hot killed cyclosporins along with time, a modified SGompertz equation is adopted to describe the growth dynamics of the enterobacteria and the hot killed cyclosporins under different temperature conditions, and a first-level growth dynamic model is established, wherein the modified SGompertz model is as follows:
wherein: n is a radical of (t) : the number of colonies at different times t (CFU/g); n is a radical of 0 : initial colony count (CFU/g); n is a radical of max : maximum colony count (CFU/g); mu.s max : maximum specific growth Rate (lg CFU/g h) -1 ) (ii) a λ: growth lag phase (h);
fitting the maximum specific growth rate mu of microorganisms in the cold fresh chicken by adopting a quadratic polynomial model max And a change rule between the growth lag phase lambda and the temperature T, and establishing a second-order model, wherein the second-order polynomial model is as follows:
μ max or λ = xT 2 -yT+z；
Wherein, the values of x, y and z are respectively determined according to the total number of colonies, enterobacteria and hot killed cyclosporins;
constructing the shelf life of the cold fresh chicken by combining a first-stage growth dynamic model and a second-stage model with sensory evaluation, wherein the shelf life W of the cold fresh chicken predicted by the total number of bacterial colonies 1 Comprises the following steps:
λ＝0.085T 2 -3.9822T+51.711
μ max ＝0.0006T 2 -0.0013T+0.0238
wherein, the first and the second end of the pipe are connected with each other,
enterobacter predicted shelf life W of chilled fresh chicken 2 Comprises the following steps:
λ＝0.0747T 2 -3.4899T+46.169
μ max ＝0.0009T 2 -0.0013T+0.0099
wherein the content of the first and second substances,
shelf life W of cold fresh chicken predicted by hot killed cyclosporine 3 Comprises the following steps:
λ＝0.1383T 2 -5.8915T+66.504
μ max ＝0.001T 2 -0.0139T+0.0843
wherein, the first and the second end of the pipe are connected with each other,
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the shelf life W of the cold fresh chicken is as follows: w = (W) 1 +W 2 +W 3 )/3；
And evaluating and verifying shelf life of the cold and fresh chicken.
2. The method of predicting shelf life of cold fresh chicken of claim 1 wherein: step 1), taking and cooling the chicken legs and/or the chicken breast in the fresh chicken.
3. The method of predicting shelf life of cold fresh chicken according to claim 1 or 2, wherein: the different temperature environments in step 1) refer to 5 ℃, 10 ℃, 15 ℃, 20 ℃ and 25 ℃.
4. The method of predicting shelf life of cold fresh chicken of claim 3 wherein: the weight of each part of chicken in the step 1) is the same.
5. The method of predicting the shelf life of a cold fresh chicken of claim 4 wherein: each portion of chicken was taken from the same portion of the chilled chicken.
6. The method of predicting shelf life of cold fresh chicken of claim 1 wherein: and comparing the predicted value of the shelf life with the actual measured value, and evaluating and verifying the shelf life of the cold fresh chicken.
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| CN101990930A (en) * | 2010-10-29 | 2011-03-30 | 淮阴工学院 | Fence preservation method for prolonging shelf life of cold fresh poultry |
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