Quality Changes during Storage and Shelf Life Prediction of Butter Hotpot Seasoning
In this study, we investigated changes in the sensory quality, acid value, peroxide value and total bacterial count of butter hotpot seasoning during storage at different temperatures (5, 25 ℃ and 37 ℃). Acid value was found to be a reliable indicator for predicting the shelf life of butter hotpot seasoning. A kinetic model of acid value for predicting the shelf life of butter hotpot seasoning was developed with E (activation energy) and K0 (regression coefficient) of 21.82 J/mol and 32.62, respectively. The reliability of the prediction model was validated.
butter hotpot seasoningshelf lifetemperaturekinetic model
国家科技期刊平台
NSTL
万方数据
维普
