In this paper, the sensory score, amino acid nitrogen, total acid, total ester and aerobic plate count of northeast farmhouse sauce stored at 4, 25 and 37 ℃ were analyzed to study its quality change. The results showed that, under different storage conditions, the sensory score gradually decreased with time, the content of amino acid nitrogen, total acid, total ester and aerobic plate count gradually increased. The sensory score and other indicators were analyzed by Pearson correlation, and the aerobic plate count as key indicator. We established a mathematical model that correlated the total number of colonies with storage time and storage temperature to predict the shelf life of northeast farmhouse sauce. The predicted data were compared and verified by the measured value of shelf life. By calculation, the predicted shelf life of northeast farmhouse sauce under the storage conditions of 4, 25, and 37 ℃ were 243, 130, 101 d, respectively. The relative error was less than 10%, indicating that the mathematical model constructed could accurately predict the shelf life of the product.
LI Tianyi
,
SUN Bo
,
XIE Shuangyu
,
LIU Kai
,
LI Zhi
. Study on the quality change and shelf life prediction of northeast farmhouse sauce under different storage conditions[J]. Food and Fermentation Industries, 2020
, 46(10)
: 209
-214
.
DOI: 10.13995/j.cnki.11-1802/ts.022674
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