In this study,we explored the pattern of variations in the sensory score,malonaldehyde(MDA)content,total volatile basic nitrogen(TVB-N)content,coliform count,and total bacterial count(TBC)of Thai-style boneless chicken feet during storage for up to 14 d at different temperatures(4-15 ℃),and developed a kinetic model for shelf-life prediction based on TBC.The results showed that with increasing storage time,the sensory score decreased,Escherichia coli remained undetectable,but the MDA and TVB-N contents increased,indicating that protein and oil oxidation and microbial infection jointly contribute to product spoilage,resulting in loss of edible value.The TBC data at different storage temperatures were fitted to a first-order kinetics model better than to a zero-order kinetics model.It was found that the Arrhenius equation exhibited a high correlation.The error between the calculated and measured shelflife was less than±15.52％,indicating that the proposed model can predict the shelf-life of Thai-style boneless chicken feet stored at 4-15 ℃.
维普
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